JPS6365286B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a continuous manufacturing method for whipped foods and a manufacturing device thereof, and more specifically, in the continuous manufacturing of whipped foods, it is possible to maintain constant manufacturing capacity and product quality and properties. The present invention relates to a method for stably producing whipped foods while maintaining the same quality, and an apparatus for producing the same. INDUSTRIAL APPLICATION This invention is utilized for the manufacture of whipped foods, such as whipped cream, whipped yogurt, whipped jelly, whipped butter, or whipped cheese. [Prior Art and Problems to be Solved by the Invention] Whipped foods in this specification are foods that contain microbubbles by whipping liquid raw materials, such as whipped cream, whipped yogurt, whipped jelly, whipped butter, or whipped cheese. There is. Up to now, as a continuous manufacturing method for whipped foods, liquid raw materials for whipping transferred from a storage tank 1 shown in FIG. 1 by a metering pump 2 are mixed with gas supplied from a gas pipe 5, and 7 to the rotary stirrer 4, and after being whipped in the rotary stirrer 4, the transfer pipe 3 is connected to the discharge part 8 (usually, the temperature is maintained with a heat insulating material 6, etc.) A manufacturing method is known (Japanese Unexamined Patent Publication No. 54-32677) in which the whipped cream is transferred through a wafer and then filled into a container as a product. It is known that the physical properties of whipped cream products are affected by the physical properties of the whipped cream product, the flow rate of the cream, the temperature of the cream, overrun, the internal pressure of the rotary stirrer, and its rotation speed. In the continuous manufacturing method of whipped cream, if these factors fluctuate and the manufacturing conditions lose stability, the hardness of the whipped cream will fluctuate, and if the fluctuation is significant, the whipped cream product will be too soft (sag). This causes problems such as the material becoming too hard (shrinking) or being too hard (shrinking). As a means to deal with these fluctuation factors, Japanese Patent Application Laid-Open No. 57-159664 describes a method of controlling the overrun to a constant level, and Japanese Patent Application Laid-Open No. 58-65703 describes a method of controlling the internal pressure of a rotary stirrer to a constant level. A method is disclosed. However, although the flow rate of the cream and the rotational speed of the rotor can be maintained substantially constant, there is no known effective means for dealing with variations in the properties of the cream. The properties of cream are related to aging conditions, cream temperature, etc., but the quality of cream may vary depending on the storage tank, and this is the biggest variable factor. For example, when switching from cream supply during continuous production to supply from another storage tank, the temperature of the cream may drop, but in this case, if the rotation speed of the rotary stirrer does not change, the whip If the temperature of the cream increases, the operator should increase the rotation speed to maintain the proper condition, and conversely, if the temperature of the cream rises, the operator should lower the rotation speed. Become. That is, the operator monitors the hardness of the whipped cream due to variations in the properties of the cream and maintains the hardness constant while controlling the rotational speed of the stirrer. However, when a long transfer pipe is connected to the discharge part of a rotary stirrer and whipped cream is taken out from the end of the pipe, the defective product that has remained inside the transfer pipe will be discharged for a while even if the rotation speed is changed. Therefore, the time it takes for the correct product to be discharged and the loss of product during that time are problematic. That is, since the rotation speed of the rotary agitator is adjusted after detecting the hardness of the actual product to be discharged, a delay occurs. Therefore, there is a need for a method of automatically controlling the hardness of the discharged product without sensory detection. Regarding this point, regarding the batch-type whipper, Japanese Patent Application Laid-Open No. 10984/1984 discloses that a meter relay is used to detect an increase in the current value of the rotary stirrer motor due to an increase in the hardness of whipped cream as whipping progresses. A method is disclosed in which the motor is switched off when a certain value is detected and the whipping operation is completed. Further, Japanese Utility Model Publication No. 58-33908 discloses a device for controlling the transfer of whipped cream. This device is a continuous whipped cream manufacturing device in which a pressure sensing part is interposed between the stirring part and the end discharge valve, and by maintaining the pressure of the pressure sensing part constant, the properties of the whipped cream can be kept constant. It is intended to be retained. Specifically, it solves the problem of ``when the amount of whipped cream to be discharged fluctuates...the pressure near the discharge valve fluctuates, which changes the properties of the whipped cream'' (stated in the bottom of column 2 of the same publication). Therefore, the cause of the pressure fluctuation is a change in the back pressure for adjusting the amount of whipped cream discharged by throttling the discharge valve. The method of controlling the pressure at a constant level is to drive and stop the raw cream pressure pump and the stirring section, and when the discharge volume is reduced and the internal pressure increases, this pump and stirring section are stopped or interrupted, and the whipped cream is This method is to drive them again when they are discharged from the transfer pipe and the internal pressure has decreased to a predetermined value. In other words, this invention is effective only when the pressure fluctuations are all due to fluctuations in the discharge amount (flow rate) of whipped cream, and when the pressure fluctuations are caused by changes in the physical properties of the raw cream, such as the temperature of the whipped cream. It is impossible or inappropriate to control this in the case of pressure fluctuations due to changes in the hardness of the material. for example,
If the temperature of the raw cream drops, it becomes difficult to whip, resulting in soft (sagging) whipped cream, and the pressure in the pressure sensitive area continues to drop, making it impossible to take appropriate measures. When the temperature of the product rises, the whipped cream becomes too hard (shimmers) due to excessive whipping, and the pressure in the pressure sensing section increases, causing the pressure pump and stirring section to stop, but at the same time, the amount of discharge decreases significantly, causing the whipped cream to stop. It takes a long time and the pressure is increased again in a short time after the start of driving, and as a result of this repetition, the manufacturing capacity is inevitably reduced. That is, Jikko Sho 58-
The invention described in Publication No. 33908 can only cope with fluctuations in the amount of whipped cream discharged, and cannot be used when there are changes in the physical properties of the raw cream. As mentioned above, there is no known method for producing products with the same hardness while accurately dealing with changes in the physical properties of liquid raw materials for whipped foods and maintaining manufacturing capacity in the continuous manufacturing method for whipped foods. do not have.
The present invention provides a new manufacturing method that can accurately deal with changes in the physical properties of liquid raw materials, and solves the problems of the prior art described above. [Means for Solving the Problems] The present inventors have determined the relationship between the pressure loss in the transfer pipe connected to the discharge part of the rotary stirrer and the stirring speed of the rotary stirrer in continuous production of whipped cream, and It was discovered that there is a certain relationship between this pressure loss and the whipped cream of the product, and based on this knowledge, the present invention was achieved. The present invention provides a continuous method for producing whipped foods in which liquid raw materials for whipping and gas are continuously mixed and continuously whipped using a rotary stirrer, by adjusting the stirring speed of the rotary stirrer. A continuous method for producing whipped foods, characterized by controlling the pressure loss in a transfer pipe connected to the discharge part of a rotary stirrer to a predetermined constant value, thereby obtaining whipped foods having predetermined physical properties. It is. Experimental example The relationship between the stirring speed of a rotary stirrer and the pressure loss in the transfer piping, and the relationship between the pressure loss in the transfer piping and the physical properties of the whipped cream product were found in an experiment using the apparatus shown in the flow sheet of Figure 2. Ta. Raw material obtained by mixing and dissolving 90 parts by weight of commercially available synthetic cream containing 4.0% (weight) non-fat milk solids, 15.0% (weight) milk fat and 30.0% (weight) vegetable fat and 10 parts by weight sucrose. 100 kg of cream is stored in a storage tank 11 at 6°C, and raw cream with a flow rate of 200 kg/hr is taken out by a metering pump 12 and mixed with gas supplied from a gas pipe 15. Piping 17
After feeding the raw material mixture to the rotary stirrer 14 through and whipping at a stirring speed of 470 rpm,
While maintaining the internal pressure of the rotary stirrer 14 detected by the pressure detector 24' at 0.60 Kg/cm ² (gauge pressure) by adjusting the metering pump 23 attached to the transfer pipe 13, the whipped cream is poured into the discharge section. From 18, metering pump 23 and pressure loss detector 24
And it was taken out from the transfer pipe 13 to which the heat insulating material 16 was attached. The temperatures of the raw material mixture and whipped cream at the inlet and outlet of the rotary stirrer 14 were 7°C and 12°C. After entering steady operation, the stirring speed of the rotary stirrer 14 is increased every 15 rpm to reduce the pressure loss (△P) from the discharge part 18 to the end of the transfer pipe 13 detected by the pressure loss detector 24. Measurements were taken at each stirring speed. Furthermore, whipped cream was artificially made at each stirring speed, and the hardness of the whipped cream was observed, and this was recorded along with the pressure loss (ΔP). The above experiments were conducted using a 47.8 mm (pipe inner diameter) x 10 m (length) transfer pipe () and a 35.5 mm transfer pipe.
The experiment was carried out using a transfer pipe (25 m (inner diameter) x 25 m (length)). The results of measuring the pressure loss (ΔP) at each stirring speed of the rotary stirrer are shown in FIG. 3, and the pressure loss (ΔP) for each hardness of whipped cream is shown in Table 1.

〔Effect of the invention〕

According to the present invention, in the continuous manufacturing method of whipped foods, even if the physical properties of the whipped foods change due to changes in the temperature of the liquid raw materials for whipping, this change in physical properties is caused by the pressure loss in the transfer piping. The change in the physical properties of the whipped food can be corrected by detecting the change in pressure drop and changing the stirring speed of the rotary stirrer in response to the change in pressure loss. Since this change in the physical properties of the whipped food can be corrected automatically, significant labor savings can be achieved in terms of reducing the labor involved, and continuous production can also be stabilized.

[Brief explanation of drawings]

FIG. 1 is a process diagram showing a conventional continuous manufacturing device for whipped foods, FIG. 2 is a process diagram showing a continuous manufacturing device for whipped foods used in experimental examples and comparative examples, and FIG. The figure is a chart showing the relationship between the stirring speed of the rotary stirrer and the pressure loss in the transfer piping, and FIG. 4 is a process diagram showing the continuous manufacturing apparatus for whipped foods of the present invention. Fifth
The figure is a chart showing the change in pressure loss over time in the transfer pipe in a comparative example, and FIG. 6 is a chart showing the change in pressure loss in the transfer pipe in the example of the present invention over time. (Drawing code), 1... Storage tank, 2... Metering pump, 3... Transfer piping, 4... Rotating stirrer,
5... Gas piping, 6... Insulating material, 7... Supply piping, 8... Discharge section, 11... Storage tank, 12...
...metering pump, 13...transfer piping, 14...rotary stirrer, 15...gas piping, 16...insulation material,
17... Supply piping, 18... Discharge section, 19... Controller, 20... Frequency converter, 21...
Drive motor, 22... Drive motor rotation shaft, 23
... Metering pump, 24 ... Pressure loss detector, 2
4'...Pressure detector.

Claims (1)

[Scope of Claims] 1. In a continuous method for producing whipped foods in which liquid raw materials for whipping and gas are continuously mixed and continuously whipped with a rotary stirrer, the stirring speed of the rotary stirrer is adjusted. A continuous method for producing whipped foods, characterized in that the hardness of the whipped foods is adjusted by controlling the pressure loss in the transfer pipe connected to the discharge part of the rotary stirrer. . 2. The continuous method for producing a whipped food according to claim 1, wherein the whipped food is whipped cream. 3. Claim 1, characterized in that the pressure loss is detected between the discharge part of the rotary stirrer and the section to the end of the transfer piping.
Continuous manufacturing method for whipped food according to item 1 or 2. 4. According to any one of claims 1 to 3, the pressure loss is detected between the discharge part of the rotary stirrer and a substantially intermediate position of the transfer pipe. Continuous manufacturing method for whipped food. 5. Continuous method of whipped food according to claim 1 or 2, characterized in that the pressure loss is detected between the front and back of a contracted flow path formed in the transfer piping. Manufacturing method. 6. In a continuous whipped food production device consisting of a rotary stirrer that connects a supply pipe that receives liquid raw materials and gaseous mixed raw materials for whipping, and a transfer pipe that takes out the product, the transfer pipe is equipped with the following:
A pressure loss detector in the transfer piping was installed, a mechanism for controlling the stirring speed was installed on the rotary stirrer, and the rotation was caused by the pressure loss in the transfer piping detected by the pressure loss detector mentioned above. 1. A continuous whipped food manufacturing device, characterized in that a mechanism for controlling the stirring speed of the mold stirrer is attached to a rotary stirrer. 7. The whip according to claim 6, wherein the pressure loss detector detects the pressure loss between the discharge part of the rotary stirrer and the end of the transfer piping. Continuous food production equipment. 8. Claim 6 or 7, characterized in that the pressure loss detector detects the pressure loss between the discharge part of the rotary stirrer and a substantially intermediate position of the transfer piping. Continuous manufacturing device for whipped food described in . 9. Claim 6, characterized in that the pressure loss detector detects the pressure loss between the front and back of the contraction flow path formed in the transfer piping.
Continuous manufacturing equipment for whipped food as described in 2.