JPS6312247A - Production of butter for confectionery and bread manufacture - Google Patents

Abstract

PURPOSE:To obtain the titled butter having little change in crystal structure of fat and in balance of composition, by treating butter by a butter homogenizer to fluidize and to homogenize the butter, then extruding the treated butter from a nozzle under a specific condition into a sheet shape and cutting. CONSTITUTION:Blocked butter at 0-15 deg.C is treated by a butter homogenizer to provide the butter with fluidity and to homogenize the butter. Then, the homogenized butter in a fluidized state is extruded through a butter hopper and a butter pump from a nozzle at 0.1-10kg/cm<2> into a sheet shape. Then the sheet butter is placed on a belt conveyor and cut by a butter cutter, piano wire into any size to give the aimed butter. A butter homogenizer having 2-10 agitating blades is preferable as the butter homogenizer.

Description

[Detailed Description of the Invention] The present invention is directed to the production of sheet butter suitable for confectionery and bread making, which is used by kneading or folding into raw material dough for confectionery and bread. Regarding the method.

Conventional technology IR and its. When manufacturing hard-point confectionery and breads, fats and oils are mixed homogeneously into the dough by kneading or folding them into the dough as raw materials. In particular, it has been widely used since it has a good aroma and taste.

However, since butter is solid at room temperature, it is difficult to form it into any shape and evenly knead or fold it into every corner of the dough. For this reason, it is common practice to knead butter that has been made into sheets in advance to match the size of the dough.

Traditionally, butter is made into sheets by cutting a block of butter with a blade such as a knife or piano wire, or by heating the butter to an appropriate temperature to soften it and using a rolling pin. It is then pressed and spread to form a sheet.

In addition, in recent years, as a method for packaging oil and fat foods such as margarine, butter, shortening, and lard in sheet form, quenching of molten oil and fat foods that are plastic at room temperature,
Either by making it supercooled so that it has fluidity at room temperature, or by applying physical force such as stirring to the above-mentioned plastic fat and oil food that has thixotropic properties, it becomes fluid at room temperature. A method has been proposed in which a material made to have the same properties is extruded from a nozzle and packaged in a sheet form (Japanese Patent Publication No. 52-4616). However, the above-mentioned method of cutting the block-shaped butter with an edged tool such as a knife or piano wire to form a sheet has the problem that the thickness is not uniform, and especially as the surface area increases, the variation in thickness increases. In addition, it has the disadvantage of poor productivity and workability.

Furthermore, the above-mentioned method of rolling out heated and softened butter with a rolling pin to form a sheet is not suitable for industrial use because of its extremely poor productivity and workability.

The method disclosed in the above-mentioned Japanese Patent Publication No. 52-4616 involves extruding oil and fat foods through a nozzle to form a sheet in order to continuously package them in the form of a sheet. Butter for confectionery and bread making that does not form a sheet-shaped butter suitable for kneading has a high expansion rate (referred to as "uki") of the dough when kneaded or folded into dough and baked. It is necessary to prevent uneven baking and to have physical properties that do not adversely affect texture, etc. To achieve this, butter is subjected to excessive kneading, shearing, heat denaturation, etc. to change the crystal structure of the fat in butter. It is necessary to take care not to change the compositional balance of water, fat, protein, etc.

The present invention was created in view of the above-mentioned situation, and it is a method for kneading or folding butter into dough for confectionery and bread making, without changing the physical properties or composition of butter as much as possible. It is an object of the present invention to provide a method for forming a sheet into a sheet suitable for use in various applications. The present invention will be explained in detail below.

The structural feature of the present invention is that block-shaped butter with a temperature of 0 to 15°C is treated with a butter homogenizer to impart fluidity and homogenize, and the homogenized fluid butter is processed into butter. 0.1-1 via hopper and butter pump
The purpose is to extrude it into a continuous sheet from a nozzle at a pressure of 0 kg/cIJ and cut it into arbitrary lengths.

That is, the present invention enables butter to be kneaded or folded into dough for confectionery and bread making, with little change in physical properties and composition, by extruding butter into a sheet form from a nozzle under the above-mentioned specific conditions. It is possible to provide sheet-shaped butter suitable for.

1. In the present invention, the block-shaped butter used as a starting material is not particularly limited as long as it has a normal Mi weave, but it can be kneaded into the dough of confectionery or bread, or folded into it and baked. In order to have a good effect on "floating" when doing so, it is particularly preferable to use butter with an iodine value of 33 or less.

In the present invention, such butter is treated with a putter homogenizer at a temperature of θ°C to 15°C to impart fluidity to the butter and to homogenize it.

When the temperature of the butter used here is lower than 0℃, it becomes fluidized as described above and becomes leaky when extruded from the nozzle.
On the other hand, if the temperature exceeds 15°C, the variation in weight becomes large, and the butter formed into a sheet by extrusion is soft and has poor shape retention, and furthermore, it becomes difficult to maintain the shape during the packaging process. This is not preferable because it also impairs workability.

The butter homogenizer used here uses the thixotropic properties of butter to fluidize and homogenize it, and in particular, the number of stirring blades is 2 to 10 in order to avoid unnecessary kneading and shearing. It is effective to use one with two sheets.

Next, the butter fluidized and homogenized as described above is passed through a butter hopper and a butter pump in an amount of 0.1 to 10 kg.
/ca! It is extruded into a continuous sheet from a nozzle at a pressure of Here, the butter is extruded from a nozzle via a butter hopper and a butter pump by applying physical forces such as kneading and shearing to the butter as much as possible in order to minimize changes in the physical properties and composition of the butter. The aim is to reduce the Also, the pressure to extrude the butter from the nozzle is 0.1 to 10+
r/-; if the pressure is lower than 0.1 + r/cd, the extruded butter will not be sheet-like and will contain air;
If the pressure exceeds 0 kg/cd, the butter extruded from the nozzle may expand due to the sudden release from high pressure to normal pressure, or the butter structure may peel off due to shear stress, or the butter may be kneaded more than necessary. This is not preferable because it adds shear.

In addition, the shape of the nozzle used here is gradually elliptical from the circular nozzle inlet connected to the circular outlet of the butter pump to the middle part, and then flattened to a rectangular shape at the outlet and sharply shaped. There are no pressure fluctuations so that the extrudate is formed into a sheet. Note that the ratio of the cross-sectional area of the nozzle inlet and outlet is slightly smaller at the outlet than at the inlet, and a pressure regulator is provided at the nozzle inlet to maintain the above pressure range and keep the thickness of the butter constant. It is preferable.

The butter extruded into a sheet from the nozzle as described above is placed on a belt conveyor and cut into any size according to the intended use using a butter cutter, piano wire, or the like. The cut sheet-shaped butter is packaged into a product according to a known method.

U Directions and Effects The present invention and its effects will be specifically explained below with reference to Examples.

Example A block of butter with an iodine value of 32 and a temperature of 6°C was processed at a rate of 500 kg/hr using a putter homogenizer equipped with 4 stirring blades to homogenize and fluidize it, and then processed into a butter hopper and butter. 1kg/- via pump
A continuous sheet is extruded from the nozzle with a pressure of
A sheet-like butter of 1l1, medium 260III, and length 30011I11 was obtained. The butter was then packaged according to known methods.

Comparative Example Block-shaped butter with an iodine value of 34 and a temperature of 20°C was processed at a rate of 500 kg/hr using a butter homogenizer equipped with 14 stirring blades to homogenize and fluidize it, and then processed using a snake pump ( A continuous sheet of butter is extruded from a nozzle with a pressure of 12 kg/cd using a butter extrusion pump) onto a belt conveyor, and cut with a butter cutter to form a sheet of butter with a thickness of 1+ffi, 260 mra, and a length of 300 mm. Obtained.

Next, pie dough (thickness 1
0 m + w, medium 260 II 11, length 300 nua), the dough was baked in a size of 40 g per piece, and the average volume (volume) of the 5 baked pies, specific volume and The height was measured. The results are shown in the table below.

As shown in the table, the pie obtained by baking the dough into which the sheet-shaped butter obtained according to the present invention was folded had a higher volume, It is recognized that both specific volume, height and expansion coefficient are excellent.

As mentioned above, by extruding butter under specific conditions and forming it into a sheet according to the present invention, it is possible to prevent the butter from being subjected to excessive kneading or shearing, thereby improving the crystal structure and composition of the fat. Sheet butter with very little change in balance can be obtained.

Therefore, when this sheet-shaped butter is kneaded or folded into the dough of confectionery and breads and baked, it is effective to obtain a product that has good "flour" and texture and is not baked unevenly.

Claims (3)

[Claims] (1) Block-shaped butter with a temperature of 0 to 15°C is treated with a butter homogenizer to impart fluidity and homogenize, and the homogenized fluid butter is passed through a butter hopper and a butter pump to a temperature of 0.1 A method for producing sheet butter suitable for confectionery and bread making, characterized by extruding it into a continuous sheet from a nozzle at a pressure of ~10 kg/cm^2 and cutting it into arbitrary lengths. (2) The method for producing sheet-shaped butter according to claim (1), wherein the process is performed using a butter homogenizer having 2 to 10 stirring blades. (3) A patent in which the nozzle is formed into a shape that gradually takes on an oval shape from the inlet part connected to the circular outlet part of the butter pump toward the middle part, and the outlet part has a flat rectangular shape. A method for producing sheet butter according to claim (1).