JPS6335220B2 - - Google Patents
Info
- Publication number
- JPS6335220B2 JPS6335220B2 JP15800785A JP15800785A JPS6335220B2 JP S6335220 B2 JPS6335220 B2 JP S6335220B2 JP 15800785 A JP15800785 A JP 15800785A JP 15800785 A JP15800785 A JP 15800785A JP S6335220 B2 JPS6335220 B2 JP S6335220B2
- Authority
- JP
- Japan
- Prior art keywords
- cream
- fat percentage
- butter
- shear rate
- section
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000006071 cream Substances 0.000 claims description 71
- 235000019197 fats Nutrition 0.000 claims description 40
- 235000014121 butter Nutrition 0.000 claims description 37
- 238000000034 method Methods 0.000 claims description 29
- 238000004898 kneading Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 4
- 235000021243 milk fat Nutrition 0.000 claims description 3
- 239000000047 product Substances 0.000 description 7
- 238000001816 cooling Methods 0.000 description 5
- 239000012467 final product Substances 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 230000009466 transformation Effects 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005188 flotation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011089 mechanical engineering Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Description
〔産業上の利用分野〕 本発明は、乳脂肪率 [Industrial application field] The present invention is based on milk fat percentage.
【以下、脂肪率という】35
〜50％[Hereafter referred to as fat percentage] 35
~50%
高濃度クリームを用いたバターは、脂肪率40％
前後のクリームを用いる従来法で製造したバター
に比較して、単純な工程でバターが製造できるた
め、コストが安価である等の理由で従来から研究
されている
Butter made with highly concentrated cream has a fat percentage of 40%.
Compared to butter made using the traditional method of using cream before and after, butter can be made through a simpler process, so it has been researched for reasons such as being cheaper.
【ここでいう従来法とは、日本で広く
用いられているフローテーシヨン法によるバター
の製造法のことである】。
この高濃度クリームを用いるバターの製造法と
しては、アルフアラバル法、チエリーバレル法が
知られている[The conventional method referred to here refers to the butter production method using the flotation method, which is widely used in Japan]. Known methods for producing butter using this highly concentrated cream are the Alfa Arrabal method and the Thierry Barrel method.
【例えば1974年２月10日酪農技術普
及学会発行「乳業機械工学便覧」第16頁〜第17
頁】。
アルフアラバル法は、脂肪率約30％の殺菌原料
生クリームをアルフアラバル分離機で再分離して
脂肪率80〜85％のクリームとした後、３本のシリ
ンダーからなるバター転相機に導入し、そして第
１のシリンダーで約60℃のクリームを20℃まで冷
却し、第２のシリンダーでは強制撹拌しながら冷
却と同時に相転換させてバター化し、更に第３の
シリンダーで完全に練り込んで製品とするもので
ある。
またチエリーバレル法は、脂肪率30％前後の原
料クリームを用い、一旦乳化状態を弱め、このク
リームを特殊な分離機に導入して乳化状態を破壊
[For example, "Dairy Mechanical Engineering Handbook" published by Dairy Technology Promotion Society, February 10, 1974, pages 16-17
page】. In the Alfa Arával method, pasteurized raw cream with a fat percentage of about 30% is re-separated in an Alfa Arrabal separator to produce cream with a fat percentage of 80 to 85%, and then introduced into a butter phase inverter consisting of three cylinders. Then, in the first cylinder, the cream at about 60℃ is cooled to 20℃, and in the second cylinder, it is forcibly stirred and simultaneously cooled and transformed into butter, and then completely kneaded in the third cylinder to form a product. It is something to do. In addition, the Thierry Barrel method uses raw cream with a fat percentage of around 30%, weakens the emulsification state, and then introduces this cream into a special separator to break the emulsification state.
高濃度クリームを用いるバターの製造法、例え
ば上記の２法で製造されたバターは、脂肪率40％
前後のクリームを用いる従来法で製造されたバタ
ーと比較して、非常に硬い組織を有しており、ス
プレツドとして不向きであつた。
本発明は、高濃度クリームを用いて、脂肪率40
％前後のクリームを用いる従来法によるバターと
比較してほぼ同程度の硬度、展延性を有するバタ
ーを得るという問題を解決したものである。
〔問題点を解決するための手段〕
本発明者らは、上記の問題を解決するため種々
研究した結果、本発明を完成するに到つた。即
ち、本発明は、脂肪率35〜50％の殺菌クリーム
を、入口側及び出口側にオリフイスを設けた分離
機に導入し再分離して脂肪率76〜85％のクリーム
を得、該クリームをヴアキユームクーラーで冷却
及び水分調整し、ついで第１の掻き取り式熱交換
機で徐冷し、つぎに練圧部を含む第２の掻き取り
式熱交換機で冷却転相後、ワーキングマシンに導
入して熟成部で熟成し、ついで混練部で流れの方
向に進むにつれて徐々に剪断速度を高めるように
開口比を小さくした複数の多孔板に混練物を通
し、同時に該多孔板と推進翼の間隙における平均
剪断速度が100〜1000s-1であるように混練し組織
調整することを特徴とする高濃度クリームを用い
たバターの製造法である。
以下、本発明について詳細に説明する。
本発明では、先ず公知の方法で分離した脂肪率
35〜50％の殺菌クリームを、入口側及び出口側に
オリフイスを設けた分離機に導入し再分離して脂
肪率76〜85％の高濃度クリームとする。この場
合、分離温度は40〜75℃が望ましい。
またクリームがオリフイスを通過する剪断速度
を入口側1400〜12000s-1、出口側1200〜11000s-1
で再分離するのが好ましい。
ここで、剪断速度とは″ずり速度″とも言われて
おり、ずりが時間とともに増加する割合を示すも
のである。そして分離機の入口側及び出口側に設
けたオリフイスをクリームが通過する剪断速度Ｄ
〔s-1〕は、流量Ｑ〔m3／ｓ
Butter production methods that use highly concentrated cream, for example butter produced using the two methods above, have a fat percentage of 40%.
Compared to butter produced by the conventional method using cream before and after, it had a very hard structure and was unsuitable for use as a spread. The present invention uses high-concentration cream to achieve a fat percentage of 40%.
This solution solves the problem of obtaining butter that has approximately the same hardness and spreadability as butter made by the conventional method using cream of about 1.5%. [Means for Solving the Problems] The present inventors conducted various studies to solve the above problems, and as a result, completed the present invention. That is, in the present invention, sterilized cream with a fat percentage of 35 to 50% is introduced into a separator equipped with orifices on the inlet and outlet sides, and reseparated to obtain cream with a fat percentage of 76 to 85%. Cooling and moisture adjustment are carried out in a vacuum cooler, then slowly cooled in a first scraped type heat exchanger, and then cooled and phase inverted in a second scraped type heat exchanger including a kneading section before being introduced into a working machine. Then, in the kneading section, the mixture is passed through a plurality of perforated plates with a small opening ratio so as to gradually increase the shear rate as it advances in the flow direction, and at the same time, the mixture is passed through a plurality of perforated plates with a small opening ratio. This is a method for producing butter using highly concentrated cream, which is characterized by kneading and adjusting the texture so that the average shear rate is 100 to 1000 s -1 . The present invention will be explained in detail below. In the present invention, first, the fat percentage separated by a known method is
A 35-50% sterilized cream is introduced into a separator equipped with orifices on the inlet and outlet sides and re-separated to produce a highly concentrated cream with a fat percentage of 76-85%. In this case, the separation temperature is preferably 40 to 75°C. Also, the shear speed at which the cream passes through the orifice is 1400 to 12000 s -1 on the inlet side and 1200 to 11000 s -1 on the outlet side.
It is preferable to separate again. Here, the shear rate is also called "shear rate" and indicates the rate at which shear increases over time. Then, the shear speed D at which the cream passes through the orifices provided on the inlet and outlet sides of the separator
[s -1 ] is the flow rate Q [m 3 /s
【秒】〕、オリフイスの開
口比[sec]], orifice opening ratio
【分離機の入口パイプまたは出口パイプに対
するオリフイスの面積比】M0、及びオリフイス
を設けたパイプの内径d0〔ｍ〕を測定し、次式で
求めることができる。なお、K0はオリフイスの
開口比M0に関する定数であり、K0＝M1.5 0の関係
がある。
Ｄ＝32Q／πK0d3 0
上記のようにして、クリームがオリフイスを通
過する剪断速度を上記範囲とすると、脂肪率76〜
85％の高濃度クリームを特に効率よく安定的に得
ることができる。
なお、分離機の入口側及び出口側に、オリフイ
スの機能をもつ流量調整バルブを設けてクリーム
がこのオリフイスの機能をもつ流量調整バルブを
通過する剪断速度を上記範囲になるようにしてク
リームを分離することもできる。
つぎに、上記のようにして得た脂肪率76〜85％
の高濃度クリームをヴアキユームクーラーに導入
してクリームの温度を40℃以下に冷却し、同時に
最終製品の目的とする水分値になるようにクリー
ム中の水分を例えば１〜４％蒸発させて水分調整
をする。この場合、脱臭も同時に行なわれる。こ
のようにヴアキユームクーラーでクリーム中の水
分を例えば１〜４％蒸発させると、目標とする最
終製品の水分値に合つた脂肪率より低い脂肪率の
クリームを使用できる利点がある。例えば最終製
品の水分目標値を17％以下とする場合、脂肪率78
％及びカード１％以上含有のクリームをヴアキユ
ームクーラーに導入して４％水分を蒸発させれば
よいことになる。このことは、分離機でクリーム
を再分離する際、脂肪率を最終製品の水分目標値
に合せて脂肪率82％のクリームとして分離するよ
りも脂肪率78％のクリームとして分離した方が、
分離機での脱脂乳側への脂肪流出を減少せしめ分
離効率を高める効果があるからである。
つぎに、上記のように水分調整したクリームを
第１の掻き取り式熱交換機に導入し、転相させな
いようにして適当な温度、例えば約20℃まで徐冷
する。製品を有塩バターにする場合は、ここで適
当量の食塩、例えば60％スラリー状食塩を公知の
方法で添加する。
続いて、この徐冷したクリームを練圧部を含む
第２の掻き取り式熱交換機に導入し冷却転相させ
る。この掻き取り式熱交換機の好適な具体例は練
圧部を含む３本のシリンダーからなるもので、第
１のシリンダーではクリームの相転換を起させな
がら７〜10℃まで冷却し、第２のシリンダーで相
転換と冷却を終了させ、第３のシリンダーでは組
織を均一にさせるため予備混練する。
つぎに、上記のように冷却転相したクリームを
熟成部を備えたワーキングマシンに導入して熟成
部で熟成し、ついで混練部で流れの方向に進むに
つれて徐々に剪断速度を高めるように開口比を小
さくした複数の多孔板に混練物を通し、同時に該
多孔板と推進翼の間隙における平均剪断速度が
100〜1000s-1であるように混練し組織調整して製
品バターを得る。
これに使用するワーキングマシンは、中心に一
本のシヤフトを貫通した円筒で、入口部から中間
部までの熟成部と、中間部から出口部にかけての
混練部とからなり、熟成部は空洞であり、混練部
は多孔板を一定の間隔をおいて複数枚混練部の内
壁に固定し、該多孔板は流れの方向に進むにつれ
て徐々に剪断速度を高めるように開口比を小さく
してあり、更に該多孔板と多孔板の間には推進翼
を上記シヤフトに固定して設けた構造になつてい
る。なお、このワーキングマシンの前に必要に応
じて熟成管を更に設けてもよい。
そして、混練部の多孔板を混練物が通過する際
の剪断速度Ｄ〔s-1〕は、流量Ｑ〔m3／ｓ[Area ratio of the orifice to the inlet pipe or outlet pipe of the separator] M 0 and the inner diameter d 0 [m] of the pipe provided with the orifice can be measured and calculated using the following formula. Note that K 0 is a constant related to the aperture ratio M 0 of the orifice, and there is a relationship of K 0 =M 1.5 0 . D=32Q/πK 0 d 3 0Assuming that the shear rate at which the cream passes through the orifice is within the above range, the fat percentage is 76~
A highly concentrated cream of 85% can be obtained particularly efficiently and stably. In addition, a flow rate adjustment valve that functions as an orifice is installed on the inlet and outlet sides of the separator, and the cream is separated by keeping the shear rate at which the cream passes through the flow rate adjustment valve that functions as an orifice within the above range. You can also. Next, the fat percentage obtained as above is 76-85%.
A high-concentration cream is introduced into a vacuum cooler and the temperature of the cream is cooled to below 40℃, and at the same time, the water in the cream is evaporated by, for example, 1 to 4% to reach the desired moisture value of the final product. Adjust moisture. In this case, deodorization is also performed at the same time. Evaporating, for example, 1 to 4% of the water in the cream using the vacuum cooler in this way has the advantage of allowing the use of cream with a lower fat percentage than the fat percentage that matches the target moisture value of the final product. For example, if the target moisture content of the final product is 17% or less, the fat percentage is 78%.
% and a cream containing curd of 1% or more can be introduced into a vacuum cooler to evaporate 4% water. This means that when re-separating cream in a separator, it is better to separate it as cream with a fat percentage of 78% than to separate it as cream with a fat percentage of 82% to match the target moisture content of the final product.
This is because it has the effect of reducing fat leakage to the skim milk side in the separator and increasing separation efficiency. Next, the cream whose water content has been adjusted as described above is introduced into the first scraped-type heat exchanger, and slowly cooled to an appropriate temperature, for example, about 20° C., without causing phase inversion. If the product is to be made into salted butter, an appropriate amount of common salt, for example 60% slurry salt, is added here by a known method. Subsequently, this slowly cooled cream is introduced into a second scraping-type heat exchanger including a kneading section to undergo cooling phase inversion. A preferred specific example of this scraped type heat exchanger consists of three cylinders including a kneading section. Phase conversion and cooling are completed in the cylinder, and preliminary kneading is performed in the third cylinder to make the structure uniform. Next, the cream that has been cooled and phase inverted as described above is introduced into a working machine equipped with a maturing section, where it is aged, and then in a kneading section where the aperture ratio is adjusted so that the shear rate is gradually increased as it advances in the direction of flow. The kneaded material is passed through multiple perforated plates with small holes, and at the same time the average shear rate in the gap between the perforated plates and the propulsion blade is
The product butter is obtained by kneading and adjusting the texture so that the temperature is 100 to 1000 s -1 . The working machine used for this is a cylinder with a single shaft passing through the center, and consists of a ripening section from the inlet to the middle, and a kneading section from the middle to the exit.The ripening section is hollow. In the kneading section, a plurality of perforated plates are fixed to the inner wall of the kneading section at regular intervals, and the perforated plates have a small opening ratio so as to gradually increase the shear rate as they proceed in the direction of flow. The structure is such that a propulsion blade is fixed to the shaft between the perforated plates. Note that a maturing tube may be further provided in front of this working machine as required. The shear rate D [s -1 ] when the kneaded material passes through the perforated plate in the kneading section is the flow rate Q [m 3 /s
【秒】〕、多
孔板の開口比[sec]], aperture ratio of perforated plate
本発明方法によれば、従来の高濃度クリームを
用いたバターの製造法、例えばチエリーバレル法
では解決できなかつた、バターが非常に硬い組織
で展延性がないという問題を解決し、脂肪率40％
前後のクリームを用いる従来のメタルチヤーン
法、ウエストフアリア法、コンテマブ法などによ
つて得られたバターの硬度とほぼ同じ程度のバタ
ーを連続的に得ることができる。
この点に関し実験例を挙げて説明する。
実験例
試料：
Ａ…後記実施例１で製造した脂肪率82.6％のバタ
ー
Ｂ…脂肪率80％の解乳化クリームを用い、チエリ
ーバレル法にしたがつて製造した脂肪率80.97
％のバター
Ｃ…脂肪率40％のクリームを用い、メタルチヤー
ン法にしたがつて製造した脂肪率80.26％のバ
ター
Ｄ…脂肪率40％のクリームを用い、ウエストフア
リア法にしたがつて製造した脂肪率80.95％の
バター
Ｅ…脂肪率40％のクリームを用い、コンテマブ法
にしたがつて製造した脂肪率80.95％のバター
実験方法：
上記の各試料のバターをそれぞれ直径2.54cm、
高さ1.26cmの円柱状のサンプルとし、このサンプ
ルをインストロン社製のフードテスターに入れ、
５℃、10℃、15℃における圧縮破壊強度〔Pa〕
を測定した。
実験結果：
上記の如くして各試料のバターの圧縮破壊強度
を測定した結果は第２図に示すとおりである。第
２図から明らかなように、一般に冷蔵保存される
温度である５℃における圧縮破壊強度を比較して
みると、高濃度クリームを用いて製造したチエリ
ーバレル法のバターＢは約3.3×105Paを有するの
に対し、後記実施例１で製造したバターＡは約
1.6×105Paであつた。そしてバターＡは高濃度ク
リームを用いているにもかかわらず、脂肪率40％
のクリームから製造した従来法のメタルチヤーン
法、ウエストフアリア法、コンテマブ法のバター
Ｃ、Ｄ、Ｅと殆ど差のないバターであることがわ
かる。
〔実施例〕
以下に本発明の実施例を示す。
実施例 １
脂肪率45％、品温70℃の殺菌された原料クリー
ム2000Kgを、入口側に開口比6.1％のオリフイス、
出口側に開口比7.9％のオリフイスを設けた分離
機に導入して、クリームがオリフイスを通過する
剪断速度が入口側約3800s-1、出口側約3600s-1で
再分離して脂肪率約80.1％の高濃度クリームを得
た。
このクリームをヴアキユームクーラーに導入し
て真空度705mmHgで脱臭、脱気及び水分調整して
脂肪率82.6％のクリームを得た。ヴアキユームク
ーラーから排出されるクリームの温度は40℃であ
つた。
次に、このクリームを第１の掻き取り式熱交換
機で転相させないように20℃まで徐冷後、練圧部
を含む３本のシリンダーからなる第２の掻き取り
式熱交換機に導入する。第１のシリンダーではク
リームの相転換を起させながら10℃まで冷却し、
第２のシリンダーでは相転換と冷却を終了させ、
第３のシリンダーでは組織を均一にさせるため予
備混練した。
次に、このクリームをワーキングマシンに導入
して充分な結晶化を生じさせるため熟成部で熟成
し、更に混練部で徐々に剪断速度を高めるように
開口比を小さくした５枚の多孔板
According to the method of the present invention, the problem that butter has a very hard structure and is not spreadable, which could not be solved by conventional butter production methods using high concentration cream, such as the Thierry Barrel method, is solved, and the fat percentage is 40. %
It is possible to continuously obtain butter with approximately the same hardness as butter obtained by the conventional metal chain method, Westfaria method, Contemab method, etc. using the previous and subsequent creams. This point will be explained using an experimental example. Experimental example sample: A...Butter with a fat percentage of 82.6% produced in Example 1 described later B...Butter with a fat percentage of 80.97 produced according to the Thierry Barrel method using demulsified cream with a fat percentage of 80%
% of butter C: 80.26% butter D: fat produced using 40% fat cream according to the metal chain method. 80.26% butter D: fat produced using 40% fat cream according to the Westfaria method. Butter E with a fat percentage of 80.95%...Butter with a fat percentage of 80.95% produced according to the Contumab method using cream with a fat percentage of 40% Experimental method: Butter of each of the above samples was made with a diameter of 2.54 cm,
A cylindrical sample with a height of 1.26 cm was placed in an Instron food tester.
Compressive fracture strength at 5℃, 10℃, 15℃ [Pa]
was measured. Experimental Results: The results of measuring the compressive fracture strength of each sample of butter as described above are shown in FIG. As is clear from Figure 2, when comparing the compressive fracture strength at 5°C, which is the temperature at which refrigerated storage is generally carried out, Butter B manufactured using the Thierry Barrel method using high concentration cream is approximately 3.3 x 10 5 In contrast, butter A produced in Example 1 described later has a Pa.
It was 1.6×10 5 Pa. And although Butter A uses highly concentrated cream, it has a fat percentage of 40%.
It can be seen that this butter has almost no difference from the conventional butters C, D, and E produced by the metal chain method, the Westfaria method, and the Contemab method. [Example] Examples of the present invention are shown below. Example 1 2000 kg of sterilized raw cream with a fat percentage of 45% and a product temperature of 70°C was placed in an orifice with an opening ratio of 6.1% on the inlet side.
The cream is introduced into a separator equipped with an orifice with an opening ratio of 7.9% on the outlet side, and the shear rate at which the cream passes through the orifice is approximately 3800 s -1 on the inlet side and approximately 3600 s -1 on the outlet side, resulting in a fat percentage of approximately 80.1. % high concentration cream was obtained. This cream was introduced into a vacuum cooler, and the cream was deodorized, deaerated, and moisture adjusted at a vacuum level of 705 mmHg to obtain a cream with a fat percentage of 82.6%. The temperature of the cream discharged from the vacuum cooler was 40°C. Next, this cream is slowly cooled down to 20° C. in the first scraped heat exchanger so as not to undergo phase inversion, and then introduced into the second scraped heat exchanger consisting of three cylinders including a kneading section. In the first cylinder, the cream is cooled to 10℃ while undergoing phase transformation.
The second cylinder completes the phase change and cooling,
In the third cylinder, preliminary kneading was performed to make the structure uniform. Next, this cream is introduced into a working machine and aged in a maturing section to cause sufficient crystallization, and then in a kneading section, five perforated plates with a small opening ratio are used to gradually increase the shear rate.
【剪断速度：１
枚目3.3s-1、２枚目4.6s-1、３枚目5.6s-1、４枚目
7.1s-1、５枚目7.1s-1】に混練物を通し、かつ多
孔板と推進翼の間隙における平均剪断速度が
350s-1であるように混練して脂肪率82.6％の無塩
バター1074Kgを得た。このバターを公知の方法で
包装して製品とした。
実施例 ２
脂肪率35％、品温60℃の殺菌された原料クリー
ム2000Kgを、入口側に開口比4.2％のオリフイス、
出口側に開口比5.0％のオリフイスを設けた分離
機に導入して、クリームがオリフイスを通過する
剪断速度が入口側約5800s-1、出口側約5100s-1で
再分離して脂肪率80.3％の高濃度クリームを得
た。
このクリームをヴアキユームクーラーに導入し
て真空度705mmHgで脱臭、脱気及び水分調整をし
脂肪率82％のクリームを得た。ヴアキユームクー
ラーから排出されるクリームの温度は40℃であつ
た。
次に、このクリームを第１の掻き取り式熱交換
機で転相させないように20℃まで徐冷させるのと
同時にバター中食塩濃度が1.3％になるように、
公知の方法で食塩を添加した。続いて、このクリ
ームを練圧部を含む３本のシリンダーからなる第
２の掻き取り式熱交換機に導入する。第１のシリ
ンダーではクリームの相転換を起させながら10℃
まで冷却し、第２のシリンダーでは相転換と冷却
を終了させ、第３のシリンダーでは組織を均一に
させるため予備混練した。
次に、このクリームをワーキングマシンに導入
して充分な結晶化を生じさせるために熟成し、更
に混練部で徐々に剪断速度を高めるように開口比
を小さくした５枚の多孔板[Shear rate: 1
3.3s -1 on the 2nd, 4.6s -1 on the 3rd, 5.6s -1 on the 4th
7.1s -1 , 5th sheet 7.1s -1 ], and the average shear velocity in the gap between the perforated plate and the propulsion blade is
The mixture was kneaded at 350 s -1 to obtain 1074 kg of unsalted butter with a fat percentage of 82.6%. This butter was packaged using a known method to produce a product. Example 2 2000 kg of sterilized raw cream with a fat percentage of 35% and a product temperature of 60°C was placed in an orifice with an opening ratio of 4.2% on the inlet side.
The cream is introduced into a separator equipped with an orifice with an opening ratio of 5.0% on the outlet side, and the shear rate at which the cream passes through the orifice is approximately 5800s -1 on the inlet side and approximately 5100s -1 on the outlet side, resulting in re-separation and a fat percentage of 80.3%. A highly concentrated cream was obtained. This cream was introduced into a vacuum cooler, where it was deodorized, deaerated, and water adjusted at a vacuum level of 705 mmHg to obtain a cream with a fat percentage of 82%. The temperature of the cream discharged from the vacuum cooler was 40°C. Next, this cream was slowly cooled down to 20°C in the first scraped heat exchanger to avoid phase inversion, and at the same time, the salt concentration in the butter was adjusted to 1.3%.
Salt was added using a known method. Subsequently, this cream is introduced into a second scraped heat exchanger consisting of three cylinders including a kneading section. In the first cylinder, the temperature was increased to 10°C while the phase transformation of the cream occurred.
The second cylinder was used to complete the phase transformation and cooling, and the third cylinder was used for preliminary kneading to make the structure uniform. Next, this cream is introduced into a working machine and aged to cause sufficient crystallization, and then in the kneading section, five perforated plates with a small opening ratio are used to gradually increase the shear rate.
【剪断速度：１枚目
3.3s-1、２枚目4.6s-1、３枚目5.6s-1、４枚目
9.3s-1、５枚目9.3s-1】に混練物を通し、かつ多
孔板と推進翼の間隙における平均剪断速度が
350s-1であるように混練して脂肪率80.2の有塩バ
ター854Kgを得た。このバターを公知の方法で包
装して製品とした。[Shearing speed: 1st sheet
3.3s -1 , 2nd 4.6s -1 , 3rd 5.6s -1 , 4th
9.3s -1 , 5th plate 9.3s -1 ], and the average shear rate in the gap between the perforated plate and the propelling blade is
The mixture was kneaded to obtain 854 kg of salted butter with a fat percentage of 80.2. This butter was packaged using a known method to produce a product.
第１図は本発明方法を実施する装置の配置図を
示し、第２図は実験例で各試料のバターの圧縮破
壊強度を測定した結果を示す図である。
１……分離機、２……ヴアキユームクーラー、
３……コンデンサー、４……バランスタンク、５
……第１の掻き取り式熱交換機、６……高圧ポン
プ、７……第２の掻き取り式熱交換機、８……熟
成管、９……ワーキングマシン、１０……ポン
プ、１１……ポンプ、１２……ポンプ。
FIG. 1 shows a layout of an apparatus for carrying out the method of the present invention, and FIG. 2 shows the results of measuring the compressive fracture strength of each sample of butter in an experimental example. 1...Separator, 2...Vaquium cooler,
3...Condenser, 4...Balance tank, 5
...First scraping type heat exchanger, 6... High pressure pump, 7... Second scraping type heat exchanger, 8... Ripening tube, 9... Working machine, 10... Pump, 11... Pump , 12...pump.
Claims (1)
及び出口側にオリフイスを設けた分離機に導入し
再分離して脂肪率76〜85％のクリームを得、該ク
リームをヴアキユームクーラーで冷却及び水分調
整し、ついで第１の掻き取り式熱交換機で徐冷
し、つぎに練圧部を含む第２の掻き取り式熱交換
器で冷却転相後、ワーキングマシンに導入して熟
成部で熟成し、ついで混練部で流れの方向に進む
につれて徐々に剪断速度を高めるように開口比を
小さくした複数の多孔板に混練物を通し、同時に
該多孔板と推進翼の間隙における平均剪断速度が
100〜1000s-1であるように混練し組織調整するこ
とを特徴とする高濃度クリームを用いたバターの
製造法。 ２ 乳脂肪率35〜50％の殺菌クリームを、入口側
及び出口側にオリフイスを設けた分離機に導入し
再分離するにあたり、クリームがオリフイスを通
過する剪断速度を入口側1400〜12000s-1、出口側
1200〜11000s-1で再分離する特許請求の範囲第１
項記載の方法。[Claims] 1. Sterilized cream with a milk fat percentage of 35 to 50% is introduced into a separator equipped with orifices on the inlet and outlet sides, and reseparated to obtain cream with a fat percentage of 76 to 85%. The cream is cooled and water-controlled in a vacuum cooler, then gradually cooled in a first scraped-type heat exchanger, and then cooled in a second scraped-type heat exchanger including a kneading section. The mixture is introduced into the machine and aged in the ripening section, and then passed through multiple perforated plates with a small opening ratio so as to gradually increase the shear rate as it advances in the direction of flow in the kneading section, and is simultaneously propelled with the perforated plates. The average shear rate in the blade gap is
A method for producing butter using highly concentrated cream, characterized by kneading and adjusting the structure so that the temperature is 100 to 1000 s -1 . 2. When introducing sterilized cream with a milk fat percentage of 35 to 50% into a separator equipped with orifices on the inlet and outlet sides and reseparating it, the shear rate at which the cream passes through the orifices is set to 1400 to 12000 s -1 on the inlet side, exit side
Claim 1 re-separating at 1200 to 11000 s -1
The method described in section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60158007A JPS6219049A (en) | 1985-07-19 | 1985-07-19 | Production of butter using concentrated cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60158007A JPS6219049A (en) | 1985-07-19 | 1985-07-19 | Production of butter using concentrated cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6219049A JPS6219049A (en) | 1987-01-27 |
| JPS6335220B2 true JPS6335220B2 (en) | 1988-07-14 |
Family
ID=15662215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60158007A Granted JPS6219049A (en) | 1985-07-19 | 1985-07-19 | Production of butter using concentrated cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6219049A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0422712B1 (en) * | 1989-10-09 | 1994-03-09 | Unilever N.V. | Process for manufacture of edible spreads and apparatus for the performance of said process |
| JP2002291137A (en) | 2001-03-26 | 2002-10-04 | Sumitomo Wiring Syst Ltd | Junction box |
-
1985
- 1985-07-19 JP JP60158007A patent/JPS6219049A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6219049A (en) | 1987-01-27 |
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