JPS6260052B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to an apparatus for producing whipped cream.

(Prior Art) As conventional whipping devices, one with only a disperser and one with a stirring type whipper are known, but when whipping with only a disperser like the former, liquid food materials, such as those for whipping It is very difficult to adjust the desired texture and air content depending on the cream throughput and product properties.

Furthermore, although it is possible to adjust the characteristics of the whipped food within a limited range using the latter stirring type whipper, it is difficult to significantly adjust the amount of air bubbles mixed in, and it is difficult to achieve the desired texture. and air content is difficult to obtain.

Therefore, a system in which a disperser and a stirring type whipper were connected was proposed as Japanese Patent Publication No. 11250/1983.

(Problems to be Solved by the Invention) According to such a device, when whipping cream is supplied to the disperser, air is forcibly mixed in to destroy fat globules in the presence of air. A post-stirring device ensures uniform air dispersion.

However, with this device, the destruction of fat globules is likely to be hindered by the presence of air, so the whipping time is long for creams that form stable emulsions.

Therefore, the effective length of the disperser is now variable in order to adjust the time required for the demulsification phenomenon depending on the degree of stability of the emulsion.

In this way, changing the effective length of the disperser one by one depending on the stability of the emulsion is not only complicated, but also causes problems in the product structure compared to products that cause the dispersion phenomenon without introducing air. remains.

(Means for Solving the Problem) The present inventors have first developed a whipping cream that forms a stable emulsion into a whipping cream that has a moderate overrun with good shape retention and has a smooth texture. We have proposed a method that allows whipping in a substantially shorter whipping time than the time conventionally required to make cream.

That is, mechanical action is applied to whipping cream to destroy fat globules in the cream and demulsify it, and air is mixed into the demulsified cream.
The next method is whipping.

The present invention proposes a specific device for implementing the above method.

In other words, a beater that applies sufficient shear force to the fat globules in the whipped cream to cause demulsification, and a mixer that uniformly disperses air into the whipped cream that is supplied from the beater are connected to the liquid feed pipe. and an air injection pipe is connected to the liquid feed pipe between the beater and the mixer.

The beater consists of a fixed blade having a liquid passage inside the hollow outer cylinder, and a rotary blade installed along the central axis inside the hollow outer cylinder so as to slide on the fixed blade.
Use sets arranged in a single stage or in multiple stages,
In addition, the mixer has a jacket on the outer wall of the hollow outer cylinder for cooling water circulation, and an impeller is installed in which fixed blades are equally spaced in the hollow outer cylinder and blades are provided between the fixed blades. It is something.

(Function) According to the device of the present invention as described above, before whipping cream by mixing air into the whipping cream, a beater applies a mechanical action to the whipping cream to form fat globules in the cream. Applying sufficient shearing force causes a demulsification phenomenon, which causes the fat globules to coalesce and form appropriate agglomerations, and also generates free fat, making it easier to incorporate air and whipping in a short time. From whipped creams with emulsion stability to whipped creams with good shape retention, moderate overrun, viscosity and hardness, and smooth texture with evenly dispersed air. Manufactured continuously.

(Example) Embodiments of the present invention will be described below with reference to the drawings.

Figures 1 and 2 are a plan view and a front view showing an example of the whipped cream manufacturing apparatus of the present invention.
is the beater, 20 is the mixer (Whizpur), 3
0 is the air injection pipe.

Numerals 40 and 41 are tanks for whipping cream, which is a raw material, and the whipping cream is passed from these tanks 40 and 41 through piping 42 to pump 5.
0 to the beater 10.

The pump 50 has a motor 51 as shown in FIG.
It is driven from the transmission mechanism 52 through the transmission mechanism 52. 53,5
4 indicates the suction port and discharge port of the pump.

The beater 10 is supported by the machine frame 1 as shown in FIGS. 3 to 5, and the belt 1 is connected to the motor 11.
2. It is designed to be driven via a pulley 14.

A specific example of the beater 10 is shown in FIG. 13 is a pulley 14 from the motor 11 with a belt 12.
A first turbine (rotary blade) 15 is fixed to the tip of the turbine shaft. The first turbine 15 faces the whipping cream receiving port 10a. 17 is a second turbine (rotary blade). Reference numerals 18 and 19 indicate first and second stators (fixed blades), respectively. Stator 1
8 and 19 have cream channels 18a and 19, respectively.
19a is formed. Further, the cream discharge port 10b is provided in the lateral direction (upper front side in the figure) of the casing (hollow outer cylinder) 16.

Therefore, in the beater 10 as described above, the cream received from the intake port 10a is first stirred by the first turbine 15, and further stirred by the second turbine 17, and then discharged from the discharge port 10b.

This stirring applies sufficient shearing force to the fat globules of the cream to cause demulsification, and the demulsified fat globules coalesce and aggregate with each other, making it easy to entrap air.

As shown in FIGS. 3 to 5, the mixer 20 is supported by the machine frame 1 like the beater, and the motor 21
It is designed to be driven by a belt 22 through a pulley 24.

A specific example of the mixer 20 is shown in FIG. 23
A main shaft is rotated by the motor 21 via a belt 22 and a pulley 24, and has an impeller 25 fixed to its tip.

A plurality of fixed blades 27 are provided on the inner wall of the cylinder 26.
is formed, and the impeller 25 is installed inside the fixed blade 27 so as to interpenetrate with the fixed blade 27.

The cylinder 26 is formed with an inlet 20a and an outlet 20b for receiving the cream stirred by the beater 10.

Furthermore, a cooling water passage 28 is formed in the wall of the cylinder 26. 29 and 29' are a cooling water supply port and a cooling water discharge port.

The mixer 20 as described above receives the cream stirred by the beater 10 and mixed with air from the air injection pipe 30 through the intake port 20a, further stirs it to form whipped cream, and sends the cream to the discharge port 2.
The cream is discharged from 0b, during which time the cream is maintained at around 5°C to 10°C by cooling water.

The air injection pipe 30 is connected to a liquid feeding pipe 31 that connects the beater 10 and the mixer 20 as shown in FIGS.
As shown in Fig. 8, the solenoid valve 3
2 and a sterile filter 33 to allow air to flow into the liquid feeding pipe 31. Moreover, the liquid feeding pipe 31 connecting the beater 10 and the mixer 20 is
It has double piping for cooling.

Reference numeral 60 denotes a balance tank for temporarily storing the whipped cream produced by the mixer 20, from which the whipped cream is transported to an appropriate location by the transport pump 61.

In addition, 70 is a pressure buffer inserted in the pipe 34 near the discharge port 20b of the mixer, 71 is a cleaning-in-place pump (CIP), and 80 is a control panel for the entire apparatus.

FIG. 8 is a flowchart of the entire apparatus, in which 43 and 44 are auto valves for tanks 40 and 41, 45 and 46 are solenoid valves for tanks 40 and 41, and 35 is a mixer 20 and a liquid feeding pipe 31. 36 is a solenoid valve thereof, 62 is a level gauge of the balance tank 60, 63 is an electromagnetic clutch of the transfer pump 61, 64 is a pressure gauge for the whipped cream discharged from the transfer pump 61, 37 is a recycling pipe for returning the cream to the tanks 40, 41 when the cream is not sufficiently stirred by the beater 10.

The pressure gauge 64 is electrically connected to the electromagnetic clutch 63, and also includes an air electromagnetic valve 32, a cooling water electromagnetic valve 36, a pump 50, and a beater 1.
0, mixer 20, balance tank level meter 6
2 are in electrical communication with the control panel 80, respectively.

The operation of the entire apparatus will be explained below with reference to this flowchart.

(i) First, cream for whipping, which is a raw material, is supplied from tanks 40 and 41 to beater 10 by pump 50 and stirred to cause sufficient demulsification, and the demulsified fat globules coalesce with each other. It becomes a state where it tends to aggregate and entrap air.

(ii) The cream discharged from the beater 10 is supplied to the mixer 20 while being cooled by the liquid feed pipe 31, and air is mixed in from the air injection pipe 30 during the process.

(iii) The cream mixed with air is supplied to the mixer 20, where it is further stirred, becomes whipped cream, is stored as a product in the balance tank 60, and is transported to an appropriate location by the transport pump 61. Ru.

(iv) The amount of raw cream supplied by the pump 50, the rotation speed of the beater 10 and the mixer 20,
Solenoid valve 3 that adjusts air supply amount and cooling water supply amount
2 and 36 are appropriately controlled by a control panel 80.

(Effects of the Invention) The present invention connects an air injection pipe to a liquid feeding pipe that connects a beater and a mixer. It consists of a single stage or multiple stages of a set of rotary blades installed along the central axis inside a hollow outer cylinder so as to slide against this. The fat globules are subjected to sufficient shearing force and the demulsification phenomenon occurs, so the air sent to the liquid pipe that connects this beater and the next mixer fragments the special air. This whipped cream mixed with air is constantly cooled to a constant temperature and stirred with a blade in a cylinder with a reflux cooling water layer, so it can be supplied without going through any equipment such as From whipping creams that have emulsion stability due to whipping over time, to whipping creams that have good shape retention, appropriate overrun, viscosity and hardness, and a smooth texture with evenly dispersed air. Poudo cream can be produced continuously.

[Brief explanation of the drawing]

Fig. 1 is a plan view showing one example of the whipped cream production apparatus of the present invention, Fig. 2 is a front view of the same, and Fig.
The figure is a front view with the same part omitted, Fig. 4 is a left side view with the same part omitted, Fig. 5 is a rear view with the same part omitted, Fig. 6 is a partial sectional view showing a concrete example of the mixer, and Fig. 7 is a part of the beater. A cross-sectional view showing a specific example, and FIG. 8 is a flowchart of the entire apparatus. 10...Beater, 20...Mixer (Whizpur), 30...Air injection pipe.

Claims (1)

[Claims] 1. A fixed blade that has a passage for whipping cream in a hollow outer cylinder so as to slide on the fixed blade so as to apply sufficient shearing force to the fat globules in the supplied whipping cream to cause a demulsification phenomenon. A beater has a set of rotary blades installed in a single stage or in multiple stages installed along the central axis inside a hollow outer cylinder, and fixed vanes equally spaced in a cylinder with a cooling water layer for recirculation. This machine was equipped with an impeller with blades between the fixed blades, and was connected to a mixer that sent the cream for whipping between both blades through a liquid feed pipe, and an air injection pipe was connected to this connected liquid feed pipe. Whipped cream manufacturing equipment.