JP6150384B2 - Easy-to-divide water-in-oil emulsified fat and oil food - Google Patents
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- Edible Oils And Fats (AREA)
Description
本発明は、易分割性を有する油中水型乳化油脂食品、及び、その製造法に関する。 TECHNICAL FIELD The present invention relates to a water-in-oil emulsified fat and oil food having easy partitionability and a method for producing the same.
油中水型乳化油脂食品の代表的なものとして、バター、マーガリン、及び、スプレッドがある。これらの油中水型乳化油脂食品は、一般家庭用と業務用で用途が異なり、例えば一般家庭用に関しては、調理用油脂やパン等に塗布する食卓用油脂として使用される。一方で、業務用では、製パン時に生地(ドウ)に練りこむ原料油脂として使用されるほか、製菓やチョコレート等の原料油脂として、溶融させて配合する形で使用される。
油中水型乳化油脂食品の１つであるバターは、乳及び乳製品の成分規格等に関する省令において、「生乳、牛乳又は特別牛乳から得られた脂肪粒を練圧したもの」と定義されており、製造方法としてはバッチ式製造と連続式製造に分けられるが、経る工程は、ほぼ同一である。
代表的な製造工程としては、まず原料乳をセパレーターと呼ばれる連続式分離機でクリームと脱脂乳に分離する分離工程と、分離工程を経たクリームをプレート式熱交換機等によって殺菌する（リパーゼ等の酵素を失活させる）殺菌工程、殺菌工程を経た後に３〜１０℃の温度で８時間程度保持するエージング工程、エージング工程後にバター粒の形成を行うチャーニング工程、チャーニング工程後、混練し組織を均一化するワーキング工程がある。
一方、マーガリンやファットスプレッドにおいては、パーム油、サフラワー油、大豆油、ナタネ油、ヤシ油、ラード、魚油等の動植物油脂をそのままあるいは水素添加して硬化したものを用いて乳化剤と共に油層を調製し、この油層と水に乳化剤や安定剤あるいは脱脂乳や香料等の風味成分からなる水層とを混合乳化した後ピンマシンやボテーター等により急冷・混練する方法により製造される。これらの油中水型乳化食品は、配合する油脂の固体脂含有指数（ＳＦＩ）により、ハード系とソフト型に分類され、また含有する水分量も１５重量％前後から５０重量％と幅広いものである。
Typical examples of the water-in-oil emulsified fat and oil food include butter, margarine, and spread. These water-in-oil type emulsified fat and oil foods have different uses for general household use and business use. For example, for general household use, they are used as cooking fats and oils for table to be applied to bread and the like. On the other hand, in business use, it is used as a raw oil / fat kneaded into dough (dough) at the time of bread making, and is used in the form of being melted and blended as a raw oil / fat for confectionery and chocolate.
Butter, one of the water-in-oil emulsified oils and fats foods, is defined as “kneaded fat granules obtained from raw milk, milk or special milk” in the Ministerial Ordinance on Milk and Dairy Product Component Standards, etc. However, the manufacturing method can be divided into batch type manufacturing and continuous type manufacturing, but the process is almost the same.
As a typical production process, first, raw milk is separated into cream and skim milk by a continuous separator called a separator, and the cream after the separation process is sterilized by a plate heat exchanger (an enzyme such as lipase). The sterilization process, the aging process for holding for about 8 hours at a temperature of 3 to 10 ° C. after passing through the sterilization process, the churning process for forming butter grains after the aging process, the kneading process, and the kneaded structure. There is a working process to make uniform.
On the other hand, in margarine and fat spread, an oil layer is prepared together with an emulsifier by using animal or vegetable oils such as palm oil, safflower oil, soybean oil, rapeseed oil, coconut oil, lard, fish oil, etc. In addition, the oil layer and water are mixed and emulsified with an emulsifier, a stabilizer, or an aqueous layer composed of flavor components such as skim milk and a fragrance, and then rapidly cooled and kneaded with a pin machine or a botter. These water-in-oil emulsified foods are classified into hard and soft types according to the solid fat content index (SFI) of the fats and oils to be blended, and the water content is also wide, from around 15 wt% to 50 wt%. is there.
上記のようにして製造された油中水型乳化油脂食品は、使用目的に応じて、種々の形態に包装されるが、代表的なものは、一般家庭用では１００ｇ〜２００ｇ 程度のブロック状であり、製菓・製パン・冷菓等の原料として使用される業務用用途では、１０ｋｇ〜３０ｋｇ単位のブロック状である。
これらの油中水型乳化油脂組成物は、約５℃の冷蔵温度や約−２５℃〜−１０℃の冷凍温度に冷却され、流通・保存されるのが一般的である。このため、油中水型乳化食品を構成する油脂のグリセリドが固化し、ネットワークが形成されるため、硬度が飛躍的に高くなり、使用時に適当な大きさや形状に切り分けることは困難を伴うものである。したがって、あらかじめ常温下で柔らかくなるまで保持したり、あるいは業務用途では食品用粉砕機が用いられたり、切断装置を用いて細断して使用するといったことが行われている。
The water-in-oil emulsified fat and oil food produced as described above is packaged in various forms depending on the purpose of use, but typical products are in the form of blocks of about 100 g to 200 g for general household use. Yes, in commercial use used as a raw material for confectionery, bread making, frozen confectionery, etc., it is in the form of blocks of 10 kg to 30 kg.
These water-in-oil type emulsified oils and fat compositions are generally cooled to a refrigeration temperature of about 5 ° C. and a freezing temperature of about −25 ° C. to −10 ° C., and distributed and stored. For this reason, since the glycerides of the fats and oils constituting the water-in-oil emulsified food are solidified and a network is formed, the hardness is drastically increased, and it is difficult to cut into an appropriate size and shape at the time of use. is there. Therefore, it is held in advance at room temperature until it becomes soft, or a food grinder is used for business purposes, or it is cut into pieces using a cutting device.
このような油中水型乳化油脂食品の使用時の問題を解決するために、適当な大きさの油中水型乳化油脂食品に水層の割断面層を形成する方法（特許文献１）やプレカットを加えた油中水型乳化油脂食品を製造する方法（特許文献２）、吐出された油中水型乳化油脂食品にミスト状の殺菌水を噴霧し水膜を形成させた後、瞬間凍結し、任意の長さで切断することでプレカット油中水型乳化油脂食品を製造する（特許文献３）方法が開示されている。
しかしながら、特許文献１の方法では割断面となる水層が凍結している場合には容易には分割できず、また、割断面以外で割れてしまうといった問題が生じている。また、特許文献２の方法では、１０ｋｇ〜３０ｋｇといった大型のブロック状を成型する場合に大掛かりな設備が必要となることや、モールドの形状で油中水型乳化油脂食品の形状が決まってしまうため、製造時の作業性が悪いという問題がある。なお、特許文献３の方法では、冷凍状態からも分割可能な旨の記載があるものの、この分割は３日間かけて、ゆっくりと時間を掛けて解凍し、分割するものであるため、本発明でいうところの易分割性には当てはまらない。
In order to solve the problem at the time of using such a water-in-oil emulsified fat and oil food, a method of forming a split section layer of an aqueous layer in a water-in-oil emulsified fat and oil food of an appropriate size (Patent Document 1) Method for producing water-in-oil emulsified oil / fat food with pre-cut (Patent Document 2), spraying mist-like sterilized water on discharged water-in-oil emulsified oil / fat food to form a water film, and then instant freezing And the method of manufacturing the pre-cut water-in-oil type emulsified fat and oil food by cut | disconnecting by arbitrary length is disclosed (patent document 3).
However, in the method of Patent Document 1, there is a problem that when the water layer having a fractured surface is frozen, it cannot be easily divided, and it breaks at other than the fractured surface. Further, in the method of Patent Document 2, a large facility is required when molding a large block shape of 10 kg to 30 kg, and the shape of the water-in-oil emulsified fat / oil food is determined by the shape of the mold. There is a problem that workability at the time of manufacture is poor. In addition, although there is a description that the method of Patent Document 3 can be divided even in a frozen state, since this division is performed by slowly thawing and dividing over 3 days, the present invention is used. This is not the case with easy splitting.
上記の課題を踏まえ、本願発明は、冷蔵、または、冷凍状態からでも、使用時に容易に、且つ、迅速に分割することが可能な易分割性油中水型乳化油脂食品の提供を課題とする。 Based on the above problems, the present invention has an object to provide an easily splittable water-in-oil emulsified fat and oil food that can be easily and quickly split even when used in a refrigerated or frozen state. .
すなわち、本願発明は以下の構成を有するものである。
（１）任意の大きさに成型された油中水型乳化油脂組成物を、割断面を介して複数連接してなる易分割性油中水型乳化油脂食品。
（２）前記割断面における隣接した油中水型乳化油脂組成物が、複数の接触点で連接していることを特徴とする（１）記載の易分割性油中水型乳化油脂食品。
（３）前記接触点の各々の面積が割断面の面積の１％以下であり、複数の接触点の面積の総和が割断面の面積の３％〜６５％であって、且つ、割断面における水滴面積率が３０％未満であることを特徴とする（１）記載の易分割性油中水型乳化油脂食品。
（４）前記割断面の接触点が、割断面全体に渡って分布することを特徴とする（２）記載の易分割性油中水型乳化油脂食品。
（５）流動状の油中水型乳化油脂組成物を、整流板を有するノズルから吐出し、任意の大きさの油中水型乳化油脂組成物を複数成形した後、適当な圧力を加え、割断面を介して複数の油中水型乳化油脂組成物を連接固化することを特徴とする易分割性油中水型乳化油脂食品の製造方法。
（６）前記流動状の油中水型乳化油脂組成物のノズル通過時の線速度が１ｃｍ／ｓ以下であることを特徴とする（４）記載の易分割性油中水型乳化油脂食品の製造方法。
（７）前記流動状の油中水型乳化油脂組成物の針入度を１６０（１/１０ｍｍ）以下に調整することを特徴とする（４）記載の易分割性油中水型乳化油脂食品の製造方法。
That is, the present invention has the following configuration.
(1) An easily splittable water-in-oil emulsified oil / fat food obtained by connecting a plurality of water-in-oil emulsified oil / fat compositions molded in an arbitrary size via a split section.
(2) The easily splittable water-in-oil emulsified oil / fat food according to (1), wherein the adjacent water-in-oil emulsified oil / fat compositions in the split section are connected at a plurality of contact points.
(3) The area of each of the contact points is 1% or less of the area of the fractured surface, the sum of the areas of the plurality of contact points is 3% to 65% of the area of the fractured surface, and The easily splittable water-in-oil emulsified fat / oil food according to (1), wherein the water droplet area ratio is less than 30%.
(4) The easily splittable water-in-oil emulsified oil / fat food according to (2), wherein the contact points of the fractured surface are distributed over the entire fractured surface.
(5) A fluid water-in-oil emulsified oil / fat composition is discharged from a nozzle having a rectifying plate, and after forming a plurality of water-in-oil emulsified oil / fat compositions of any size, an appropriate pressure is applied, A method for producing an easily splittable water-in-oil emulsified oil / fat food, wherein a plurality of water-in-oil emulsified oil / fat compositions are concatenated and solidified through a fractured surface.
(6) The flowable water-in-oil emulsified fat composition has a linear velocity of 1 cm / s or less when passing through a nozzle. Production method.
(7) The easily water-divided water-in-oil emulsified fat / oil food according to (4), wherein the penetration of the fluid water-in-oil emulsified fat / oil composition is adjusted to 160 (1/10 mm) or less. Manufacturing method.
本発明の易分割性油中水型乳化油脂食品は、冷蔵、あるいは、冷凍状態においても、あらかじめ設定した割断面で迅速、且つ、容易に分割することができ、家庭用用途や業務用用途などにおける利便性を向上したものである。 The easily splittable water-in-oil type emulsified oil / fat food of the present invention can be quickly and easily divided in a preset section, even in a refrigerated or frozen state, for home use, commercial use, etc. This is an improvement in convenience.
本発明の油中水型乳化油脂食品は、任意の大きさに成型された油中水型乳化油脂組成物を、割断面を介して複数連接し、易分割性を有する油中水型乳化油脂食品を提供するものである。 The water-in-oil emulsified oil / fat food of the present invention comprises a water-in-oil emulsified oil / fat oil having a water-in-oil emulsified oil / fat composition molded into an arbitrary size and having a plurality of continuous connections through a split section. It provides food.
本願発明において、油中水型乳化油脂組成物としては特に限定されるものではなく、バターであれば通常の工程を経て製造されたもののほか、製造後、冷凍保存を経た後に解凍された物等が挙げられ、また、マーガリンやファットスプレッドも使用可能である。
これらの油中水型乳化油脂組成物を任意の大きさで複数成形し、割断面同士が合わさるように油中水型乳化油脂組成物を両側から加圧することにより割断面を介して複数連接させた易分割性油中水型乳化油脂食品を得る。
In the present invention, the water-in-oil type emulsified oil / fat composition is not particularly limited. If it is butter, it is manufactured through a normal process, and after being manufactured, frozen and stored after being frozen. In addition, margarine and fat spread can be used.
A plurality of these water-in-oil emulsified oil / fat compositions are molded in an arbitrary size, and a plurality of water-in-oil emulsified oil / fat compositions are connected to each other through the fractured surfaces by pressing from both sides so that the fractured surfaces are combined. An easily splittable water-in-oil emulsified fat and oil food is obtained.
本発明の易分割性油中水型乳化油脂食品は、その割断面において、隣接する油中水型乳化油脂組成物が複数の接触点を介して連接される。各接触点の面積は割断面の面積の１％以下とし、各接触点の面積の総和は、割断面の面積の３％〜６５％の範囲とし、水滴面積率は割断面の面積の３０％未満とする。接触点の面積の総和が３％未満の場合は、製造中の搬送過程において連接を維持できずに割れる危険性が高く、６５％以上の場合には容易には分割できない。また、各接触点の面積が割断面の面積の１％以上となると、割断面における接触部分が偏った状態で存在することになるため、分割性や連接の維持の面で問題が生じる可能性が高い。また、割断面における水滴の面積の割合（以下、「水滴面積率」という。）が３０％以上となると、冷蔵条件では分割できるものであっても、冷凍条件では水滴部分が凍結するために分割できないため、割断面における水滴面積率は３０％未満であることが望ましい。
なお、本明細書の以降の記載において、「接触面積率」とは、割断面の面積に対する各接触点の面積の総和の比率を示すものとする。
In the easily splittable water-in-oil emulsified fat and oil food of the present invention, adjacent water-in-oil emulsified fat and oil compositions are connected via a plurality of contact points in the cut section. The area of each contact point is 1% or less of the area of the fractured surface, the sum of the areas of each contact point is in the range of 3% to 65% of the area of the fractured surface, and the water droplet area ratio is 30% of the area of the fractured surface Less than. If the total area of the contact points is less than 3%, there is a high risk of breaking without being able to maintain the connection in the conveying process during manufacture, and if it is 65% or more, it cannot be easily divided. In addition, if the area of each contact point is 1% or more of the area of the fractured surface, the contact part in the fractured surface exists in a biased state, which may cause problems in terms of separability and maintenance of connection. Is expensive. In addition, when the ratio of the area of water droplets in the fractured surface (hereinafter referred to as “water droplet area ratio”) is 30% or more, even if it can be divided under refrigerated conditions, the water droplet part is frozen under freezing conditions. Since it is not possible, it is desirable that the water drop area ratio in the fractured surface is less than 30%.
In the following description of the present specification, the “contact area ratio” indicates the ratio of the total area of each contact point to the area of the fractured surface.
なお、本願発明においては、例えば、スクリューフィーダーの吐出口に整流板を設けたノズルを設置し、ここに油中水型乳化油脂組成物を通過させることにより、任意の大きさの油中水型乳化油脂組成物を同時に複数成型することが可能である。この方法によると、複数成型された油中水型乳化油脂組成物は、整流板によって任意の大きさとなり、その後、ノズルの吐出口の壁によって内側方向への圧力が加わることによって複数の油中水型乳化油脂組成物が連接され、油中水型乳化油脂食品とすることができる。なお、この際に用いる整流板は、ステンレス製でもよいし、ステンレス製の整流板の表面をフッ素樹脂加工、サンドブラスト加工するなどしたものであってもよい。この整流板を設けた吐出ノズルを通過させて本発明の油中水型乳化油脂食品を調製する場合、油中水型乳化油脂組成物がノズルを通過する際の線速度は１ｃｍ／ｓ以下とすることが望ましい。１ｃｍ／ｓよりも速い速度でノズルを通過させた場合、油中水型乳化油脂組成物間に離水が発生し、割断面間の水滴面積率が３０％を超え、冷蔵条件では、良好に分割できるものの、冷凍条件においては、その水層が割断面間において接着剤様の働きをするため、割断面に沿って良好に分割できないなどの問題が発生する。 In the present invention, for example, by installing a nozzle provided with a baffle plate at the discharge port of the screw feeder, and passing the water-in-oil emulsified fat composition therethrough, a water-in-oil type of any size It is possible to simultaneously mold a plurality of emulsified oil and fat compositions. According to this method, the plurality of molded water-in-oil emulsified oil / fat compositions have an arbitrary size due to the rectifying plate, and then the pressure in the inner direction is applied by the wall of the discharge port of the nozzle, whereby A water-type emulsified oil / fat composition is connected to make a water-in-oil type emulsified oil / fat food. The rectifying plate used at this time may be made of stainless steel, or the surface of the rectifying plate made of stainless steel may be processed with fluororesin or sandblast. When preparing the water-in-oil emulsified oil / fat food of the present invention by passing the discharge nozzle provided with the current plate, the linear velocity when the water-in-oil emulsified oil / fat composition of the present invention passes through the nozzle is 1 cm / s or less. It is desirable to do. When passing through the nozzle at a speed faster than 1 cm / s, water separation occurs between the water-in-oil emulsified oil and fat composition, the water droplet area ratio between the split sections exceeds 30%, and it is well divided under refrigerated conditions. Although it can be done, under freezing conditions, the water layer acts like an adhesive between the fractured surfaces, causing problems such as failure to divide well along the fractured surfaces.
本発明では、複数の油中水型乳化油脂組成物を、割断面同士を合わせて加圧することにより、易分割性油中水型乳化油脂食品とするが、この時の圧力は、油中水型乳化油脂組成物の硬度によって適宜設定する必要がある。これは割断面に加える圧力が一定であっても、油中水型乳化油脂組成物の硬度によって割断面の接触面積率が変化することによる。割断面に加える圧力としては、例えば、針入度が１１０（１/１０ｍｍ）の時には約７０ｇｆ／ｃｍ２以下、針入度が１４０（１/１０ｍｍ）の時には約５０ｇｆ／ｃｍ２以下とすることが望ましい。 In the present invention, a plurality of water-in-oil emulsified fats and oils compositions are made into easily splittable water-in-oil emulsified fats and oils foods by pressurizing the split sections together, but the pressure at this time is water-in-oil It is necessary to set appropriately depending on the hardness of the type emulsified oil / fat composition. This is because even if the pressure applied to the fractured surface is constant, the contact area ratio of the fractured surface varies depending on the hardness of the water-in-oil emulsified oil / fat composition. The pressure applied to the fractured, for example, penetration 110 (1 / 10mm) to about 70 gf / cm 2 or less at the time of a penetration is 140 (1 / 10mm) to about 50 gf / cm 2 or less when the Is desirable.
図１は、本発明の整流板を設けた吐出ノズルを利用した易分割性油中水型乳化油脂食品の製造工程を示したものである。スクリューフィーダー(１)吐出部先端に、内部に整流板(４)を有する角型ノズル(３)を設置する。次いで、スクリューフィーダーに同設されたホッパー(２)内に油中水型乳化油脂組成物を投入する。油中水型乳化油脂組成物は流量を調整して、角型ノズル内部に設置した整流板を適当な線速度で通過する。次いで、角型ノズル内部の整流板の後段部で、切断された油中水型乳化油脂組成物の割断面を連接し、搬送を続け成型し、角型ノズルより排出することで油中水型乳化油脂組成物とすることができる。 FIG. 1 shows a manufacturing process of an easily splittable water-in-oil emulsified oil / fat food using a discharge nozzle provided with a current plate according to the present invention. At the tip of the discharge part of the screw feeder (1), a square nozzle (3) having a current plate (4) inside is installed. Next, the water-in-oil emulsified oil / fat composition is charged into a hopper (2) provided in the screw feeder. The water-in-oil emulsified oil / fat composition adjusts the flow rate and passes through a current plate installed inside the square nozzle at an appropriate linear velocity. Next, at the latter part of the current plate inside the square nozzle, the cut sections of the water-in-oil emulsified oil / fat composition that has been cut are connected, continuously conveyed, and discharged from the square nozzle to discharge the water-in-oil type It can be set as an emulsified oil-fat composition.
角型ノズル内部に設置した整流板は、不必要に揃断がかかる厚さでなければ、どのような厚さでも問題ないが、２ｍｍ程度のものが好ましい。吐出された油中水型乳化油脂組成物が、一定長になった段階で、切断機(５)を用いて、搬送方向に対して略垂直に切断する。切断した油中水型乳化油脂組成物を排出コンベアで接着区画まで搬送し、この区画において、割断面に対して垂直方向より適当な圧力を加えることで、易分割性乳化油脂食品が得られる。なお、易分割性乳化油脂食品の易分割性は、この時加える圧力または油中水型乳化油脂組成物の硬度によって、適宜調整することが可能である。易分割性は接触面積率が小さいほど分割し易いが、極端に接触面積率を小さくすると、製造中や流通の過程で分割してしまう恐れがあるため、３％以上とすることが好ましい。
また、搬送方向に一定長に吐出された複数の油中水型乳化油脂組成物を、搬送方向に再度連接させて、同方向より適当な圧力を加えても同効果、つまり、易分割性油中水型乳化油脂食品が得られる。そのため、所望の形状、重量に応じ、角型ノズルの吐出部面積、もしくは、ノズルからの吐出長さを変えることで、任意の易分割性油中水型乳化油脂食品が得られる。なお、この際の加圧方法に特に制限はなく、油圧やエアーシリンダーなど適宜用いればよい。
As long as the current plate installed inside the square nozzle is not thick enough to be cut unnecessarily, it may be any thickness, but preferably about 2 mm. When the discharged water-in-oil type emulsified oil / fat composition becomes a certain length, it is cut substantially perpendicularly to the conveying direction by using a cutting machine (5). The water-in-oil type emulsified oil / fat composition that has been cut is conveyed to a bonding section by a discharge conveyor, and an easily splittable emulsified fat / fat food is obtained in this section by applying an appropriate pressure from the vertical direction to the split section. The easy splitting property of the easily splittable emulsified oil / fat food can be appropriately adjusted depending on the pressure applied at this time or the hardness of the water-in-oil emulsified oil / fat composition. The easy splitting property is more easily divided as the contact area ratio is smaller. However, if the contact area ratio is extremely reduced, there is a possibility that the contact area ratio may be divided during manufacturing or distribution.
In addition, the same effect can be obtained by connecting a plurality of water-in-oil type emulsified oils and fat compositions discharged in a certain length in the conveying direction again in the conveying direction and applying an appropriate pressure in the same direction, that is, an easily splittable oil. A water-in-water emulsified oil and fat food is obtained. Therefore, any easily splittable water-in-oil emulsified oil / fat food can be obtained by changing the discharge area of the square nozzle or the discharge length from the nozzle according to the desired shape and weight. In addition, there is no restriction | limiting in particular in the pressurization method in this case, What is necessary is just to use hydraulics, an air cylinder, etc. suitably.
なお、本発明においては、油中水型乳化油脂組成物の硬度を調製することによって、割断面における接触率を調整するが、本明細書においてはその指標として針入度を用いている。本明細書において、針入度は、ペネトロメーター（ＲＩＧＯＳＨＡ＆ Co. LTD. 製）に円錐角４５°、重量約１６３．６ｇの貫入棒を用いて、５秒間に貫入する深さ [１/１０ｍｍ] の測定値を意味する。なお、この値が大きいほど、油中水型乳化油脂食品が柔らかいことを示す。 In the present invention, the contact ratio in the split section is adjusted by adjusting the hardness of the water-in-oil emulsified oil / fat composition. In this specification, the penetration is used as the index. In this specification, the penetration is defined as a depth that penetrates in 5 seconds using a penetrometer (manufactured by RIGOSHA & Co. LTD.) With a penetration rod having a cone angle of 45 ° and a weight of about 163.6 g [1/10 mm. ] Measured value. In addition, it shows that a water-in-oil type emulsified fat and oil food is so soft that this value is large.
以下に本発明の実施例を示すが、あくまでも例示であり、本発明はこれらになんら限定されるものではない。 Examples of the present invention are shown below, but are merely illustrative and the present invention is not limited to these.
常法に従い製造されたバターを、温度調整によって、針入度を３０（実施例品１）、１１０（実施例品２）、１４０（実施例品３）、１６０（実施例品４）（いずれも単位は１／１０ｍｍ）となるよう調製した。調製したバターを図１に示すスクリューフィーダーで供給し、線速度０．８ｃｍ／ｓで整流板を備えた角型ノズル（図２）を通過させて、複数の油中水型乳化油脂組成物を得た。本角型ノズルの先端断面は長辺１１ ×短辺５．５ cmであって、短辺の中心に整流板を一枚設置したノズルであり、バターは２区画に分かれ搬送される。
得られた油中水型乳化油脂組成物を、それぞれ割断面を介して連接するように両側面から２５ｇｆ/ｃｍ2の圧力で５分間加圧し、易分割性油中水型乳化油脂組成物（実施例品１〜４）を得た。
By adjusting the temperature of the butter produced according to the conventional method, the penetration is 30 (Example product 1), 110 (Example product 2), 140 (Example product 3), 160 (Example product 4) The unit was 1/10 mm). The prepared butter is supplied with the screw feeder shown in FIG. 1 and passed through a square nozzle (FIG. 2) equipped with a current plate at a linear velocity of 0.8 cm / s to obtain a plurality of water-in-oil emulsified fats and oil compositions. Obtained. The front end cross section of this square nozzle has a long side of 11 × short side of 5.5 cm and is a nozzle in which a single baffle plate is installed at the center of the short side, and the butter is transported in two sections.
The obtained water-in-oil emulsified oil / fat composition was pressurized from both sides at a pressure of 25 gf / cm 2 for 5 minutes so as to be connected to each other through a section, and an easily-dividable water-in-oil emulsified oil / fat composition ( Example products 1 to 4) were obtained.
［比較例１］
常法に従い製造されたバターを、温度調整によって、針入度を２０（比較例品１）、２００（比較例品２）、２２０（比較例品３）（いずれも単位は１／１０ｍｍ）となるよう調製した。調製したバターを図１に示すスクリューフィーダーで供給し、線速度０．８ｃｍ／ｓで整流板を備えた角型ノズル（図２）を通過させて、複数の油中水型乳化油脂組成物を得た。得られた油中水型乳化油脂組成物を、それぞれ割断面を介して連接するように両側面から２５ｇｆ/ｃｍ2の圧力で５分間加圧し、油中水型乳化油脂食品（比較例品１〜３）を得た。
[Comparative Example 1]
By adjusting the temperature of the butter produced according to the conventional method, the penetration is 20 (Comparative Example Product 1), 200 (Comparative Example Product 2), 220 (Comparative Example Product 3) (the unit is 1/10 mm). It was prepared so that it might become. The prepared butter is supplied with the screw feeder shown in FIG. 1 and passed through a square nozzle (FIG. 2) equipped with a current plate at a linear velocity of 0.8 cm / s to obtain a plurality of water-in-oil emulsified fats and oil compositions. Obtained. The obtained water-in-oil emulsified oil / fat composition was pressurized from both sides at a pressure of 25 gf / cm 2 for 5 minutes so as to be connected to each other through the cut sections, and the water-in-oil emulsified oil / fat food (Comparative Example 1) ~ 3) was obtained.
［試験例１］
実施例品１〜４、及び、比較例品１〜３について、各接触点の面積、及び、接触面積率の測定と、冷蔵条件、及び、冷凍条件での分割性評価試験を実施した。
各接触点の面積、及び、接触面積率の測定は、各油中水型乳化油脂食品を０℃に温度調整した後、割断面を含むように四角柱状に１０個切出し、その後、各四角柱状の割断面に対して垂直に切出して厚さ１ｍｍの１０枚の切片を作成し、実体顕微鏡を用いて、各切片の切出した長さに対する各接触点の長さを測定し、得られた測定値から算出した。
冷蔵条件の分割性評価試験は、各油中水型乳化油脂食品を６℃で一週間保持後、割断面にバターナイフを差し込んだ際の割れやすさを、割断面に沿ってシャープに分割できたものを○、割断面に沿って一部分割できたものを△、割断面に沿わず、不定形に割れたものを×として評価した。
また、冷凍条件の分割性評価試験は、各油中水型乳化油脂食品を−１８℃で一週間保持後、厚さ２ｍｍ平板より作成したクサビ型の冶具を差し込んだ際の割れやすさを、割断面に沿ってシャープに分割できたものを○、割断面に沿って一部分割できたものを△、割断面に沿わず、不定形に割れたものを×として評価した。
なお、割断面における水滴面積率については、ノズルから吐出された油中水型乳化油脂組成物を分割し、低温走査型電子顕微鏡下で取得した画像より算出した。
結果を表１に示す。
[Test Example 1]
About the example goods 1-4 and the comparative example goods 1-3, the area of each contact point and the measurement of a contact area rate, the refrigerating conditions, and the division | segmentation evaluation test in freezing conditions were implemented.
The area of each contact point and the contact area ratio are measured by adjusting the temperature of each water-in-oil type emulsified oil / fat food to 0 ° C., then cutting out 10 pieces into a square column shape so as to include a fractured section, and then each square column shape. 10 sections having a thickness of 1 mm were cut out perpendicular to the fractured section of the sample, and the length of each contact point with respect to the length of each section cut out was measured using a stereomicroscope. Calculated from the values.
In the refrigeration condition splitability evaluation test, each water-in-oil emulsified fat / oil food can be sharply divided along the fractured surface when the butter knife is inserted into the fractured surface after holding it at 6 ° C for one week. Evaluation was made with ◯ for those that were partly divided along the fractured surface, Δ for those that could be partly divided along the fractured surface, and × for those that were not along the fractured surface and cracked indefinitely.
In addition, the splitting evaluation test under freezing conditions shows that each water-in-oil emulsified fat and oil food is held at -18 ° C for one week, and then the ease of cracking when a wedge-shaped jig made from a 2 mm thick plate is inserted, Evaluations were made as ◯ for those that could be sharply divided along the fractured surface, Δ for those that could be partly divided along the fractured surface, and × for those that did not follow the fractured surface and cracked indefinitely.
In addition, about the water-drop area ratio in a fractured surface, it computed from the image which divided | segmented the water-in-oil emulsified fat composition discharged from the nozzle, and was acquired under the low-temperature scanning electron microscope.
The results are shown in Table 1.
表１の結果から、接触面積率が３％〜６５％である実施例品１〜４については、割断面に沿って分割された。接触面積率が２％である比較例品１については、成型不良となり、搬送、または、流通の過程で割れてしまうことが明らかとなった。また、接触面積率が６５％よりも大きい比較例品２、３については、冷蔵、冷凍いずれの条件においても割断面では割れず、完全に不定形に分割されてしまう結果となった。以上の結果から、任意の大きさに成型された油中水型乳化油脂組成物を、割断面を介して複数連接してなる油中水型乳化油脂食品において、接触点の各々の面積が割断面の面積の１％以下であり、且つ、複数の接触点の面積の総和を、割断面の面積の３％〜６５％とすることで、易分割性を付与できることが明らかとなった。また、割断面における水滴面積率は、いずれの水準も３０％未満であった。 From the result of Table 1, about Example goods 1-4 whose contact area rate is 3%-65%, it divided | segmented along the split surface. It was revealed that the comparative product 1 having a contact area ratio of 2% was defective in molding and cracked in the course of conveyance or distribution. Further, Comparative Examples 2 and 3 having a contact area ratio larger than 65% were not broken at the fractured surface under either refrigeration or freezing conditions, and were completely divided into irregular shapes. From the above results, in the water-in-oil emulsified fat / oil food product obtained by connecting a plurality of water-in-oil emulsified fat / oil compositions molded to an arbitrary size via a split section, the area of each contact point is reduced. It became clear that easy-separability can be imparted by setting the sum of the areas of the plurality of contact points to 3% to 65% of the area of the split section, which is 1% or less of the area of the cross section. Moreover, the water drop area ratio in the fractured surface was less than 30% in all levels.
［試験例２］
常法に従い製造されたバターを、温度調整によって、針入度を２０〜２２０（１／１０ｍｍ）となるよう調製した。調製したバターを図１に示すスクリューフィーダーで供給し、整流板を備えた角型ノズル（図２）を通過させて、複数の油中水型乳化油脂組成物を得た。得られた油中水型乳化油脂組成物を、それぞれ割断面を介して連接するように両側面から０〜１００ｇｆ/ｃｍ2の圧力で５分間加圧して油中水型乳化油脂食品とし、割断面におけるそれぞれの接触面積率を測定した。なお、接着圧０ｇｆ/ｃｍ2は、油中水型乳化油脂組成物の自重による連接を意味する。
得られた結果から、接触面積率が３％〜６５％のものを○、６５％よりも大きいものを×、３％未満、又は、連接しなかったものを−として評価し、その結果を表２に示す。
[Test Example 2]
Butter produced according to a conventional method was prepared by adjusting the temperature so that the penetration was 20 to 220 (1/10 mm). The prepared butter was supplied with the screw feeder shown in FIG. 1 and passed through a square nozzle (FIG. 2) equipped with a current plate, to obtain a plurality of water-in-oil emulsified oil and fat compositions. The obtained water-in-oil emulsified fat composition was pressurized for 5 minutes at a pressure of 0 to 100 gf / cm 2 from both sides so as to be connected to each other through the cut sections, to obtain a water-in-oil emulsified fat food. Each contact area ratio in the cross section was measured. In addition, 0 gf / cm < 2 > of adhesion pressure means the connection by dead weight of the water-in-oil type emulsified oil-fat composition.
From the obtained results, those having a contact area ratio of 3% to 65% were evaluated as “◯”, those having a contact area ratio larger than 65% were evaluated as “×”, less than 3%, or “−” were not connected, and the results were expressed. It is shown in 2.
表２の結果から、針入度を１６０（１／１０ｍｍ）以下とすることで、接触面積率を３％〜６５％の範囲内とすることが可能であることが明らかとなった。 From the results in Table 2, it was revealed that the contact area ratio can be within the range of 3% to 65% by setting the penetration to 160 (1/10 mm) or less.
常法に従い製造されたバターを、温度調整によって、針入度を７０、１１０（単位はいずれも１／１０ｍｍ）となるよう調製した。それぞれ調整したバターを図１に示すスクリューフィーダーを用いて、線速度０．５（実施例品５、７）、１．０（実施例品６，８）ｃｍ／ｓで整流板を備えた角型ノズル（図２）を通過させて、複数の油中水型乳化油脂組成物を得た。得られた油中水型乳化油脂組成物を、それぞれ割断面を介して連接するように両側面から２５ｇｆ/ｃｍ2の圧力で５分間加圧し、易分割性油中水型乳化油脂食品（実施例品５〜８）を得た。
Butter produced according to a conventional method was prepared by adjusting the temperature so that the penetration was 70 and 110 (both units were 1/10 mm). Each of the adjusted butters using the screw feeder shown in FIG. 1 is a corner provided with a current plate at linear speeds of 0.5 (Example products 5, 7) and 1.0 (
［比較例３］
常法に従い製造されたバターを、温度調整によって、針入度７０、１１０［１／１０ｍｍ］に調整した。それぞれ調整したバターを線速度１．5（比較例品４、７）、２（比較例品５、８）、３（比較例品６、９）ｃｍ／ｓで搬送し、整流板を備えた角型ノズル（図２）を通過させて、複数の油中水型乳化油脂組成物を得た。得られた油中水型乳化油脂組成物を、それぞれ割断面を介して連接するように両側面から２５ｇｆ/ｃｍ2の圧力で５分間加圧し、油中水型乳化油脂食品（比較例品４〜９)を得た。
[Comparative Example 3]
The butter produced according to a conventional method was adjusted to a penetration of 70 and 110 [1/10 mm] by adjusting the temperature. Each adjusted butter was conveyed at a linear velocity of 1.5 (comparative example products 4 and 7), 2 (comparative example products 5 and 8), 3 (
［試験例３］
実施例品５〜８、及び、比較例品４〜９について、試験例１と同様の方法により、各接触点の面積、接触面積率、及び、割断面における水滴面積率の測定と、冷蔵条件、及び、冷凍条件での分割性評価試験を実施した。
[Test Example 3]
About Example goods 5-8 and comparative example goods 4-9, by the method similar to Test example 1, the measurement of the area of each contact point, the contact area rate, and the water drop area rate in a cleavage plane, and refrigeration conditions And a splitting evaluation test under freezing conditions.
表３の結果から、角型ノズル内に備えた整流板通過時の線速度を１．０ｃｍ／ｓ以下とした場合、割断面における水滴面積率が３０％未満となり、冷凍、及び、冷蔵条件で割断面に沿って良好に分割可能であることが分かった。また、線速度が１．０ｃｍ／ｓ以上となると、割断面から離水し、割断面における水滴面積率が３０％を超え、冷蔵条件では、良好に分割可能であったが、冷凍条件では、不定形に割れてしまうことが明らかになった。 From the results of Table 3, when the linear velocity at the time of passing through the rectifying plate provided in the square nozzle is 1.0 cm / s or less, the water droplet area ratio in the split section is less than 30%, and under freezing and refrigeration conditions It was found that it was possible to divide well along the cut surface. Further, when the linear velocity was 1.0 cm / s or more, water was removed from the fractured surface, and the water droplet area ratio at the fractured surface exceeded 30%, and it was possible to divide well under refrigerated conditions, but under freezing conditions, It became clear that it would break into a regular shape.
大豆白絞油を主原料として常法に従ってハードタイプのマーガリンを製造し、６℃で保存した。このハードタイプマーガリンを、温度調整によって針入度を７０［１／１０ｍｍ］に調整した。スクリューフィーダー（１）先端に図３に示すノズルを設置した。本ノズルは、２０×２０ ｍｍを一区画として、６区画からなる長辺６０ｍｍ、短辺が４０ｍｍのノズルである。角型ノズルに備えた整流板通過時の線速度は、１ｃｍ／ｓであった。ノズルより吐出後、５０ｍｍの一定長になり次第、油中水型乳化油脂組成物を1ｃｍ／ｓの速度で図２の（５）を用いて切断した。その後、同条件にて、同形状の油中水型乳化油脂組成物を吐出し、先に吐出した同形状の油中水型乳化油脂組成物と連接し新たな割断面とし、それぞれ割断面を介して連接するように両側面から２５ｇｆ/ｃｍ2の圧力で５分間加圧し、易分割性油中水型乳化油脂食品（実施例品９）を得た。 Hard type margarine was produced according to a conventional method using soybean white squeezed oil as a main raw material, and stored at 6 ° C. This hard type margarine was adjusted to a penetration of 70 [1/10 mm] by adjusting the temperature. The nozzle shown in FIG. 3 was installed at the tip of the screw feeder (1). This nozzle is a nozzle having a long side of 60 mm and a short side of 40 mm consisting of 6 sections, with 20 × 20 mm as one section. The linear velocity when passing through the current plate provided in the square nozzle was 1 cm / s. As soon as the length became 50 mm after discharging from the nozzle, the water-in-oil emulsified oil / fat composition was cut at a speed of 1 cm / s using (5) in FIG. Then, under the same conditions, the same shape water-in-oil emulsified oil and fat composition is discharged, connected to the previously discharged water-in-oil emulsified oil and fat composition of the same shape to form a new fractured surface, Then, pressurization was performed from both sides at a pressure of 25 gf / cm 2 for 5 minutes to obtain an easily splittable water-in-oil emulsified fat and oil food (Example Product 9).
［比較例４］
大豆白絞油を主原料として常法に従って製造し、６℃で保存したハードタイプのマーガリンを用いて、温度調整することで針入度を２００［１／１０ｍｍ］に調整した。スクリューフィーダー（１）先端に図３に示すノズルを設置した。角型ノズルに備えた整流板通過時の線速度は、１ｃｍ／ｓであった。ノズルより吐出後、５０ｍｍの一定長になり次第、油中水型乳化油脂組成物を1ｃｍ／ｓの速度で図２の（５）を用いて切断した。その後、同条件にて、同形状の油中水型乳化油脂組成物を吐出し、先に吐出した油中水型乳化油脂組成物と連接し新たな割断面とし、それぞれ割断面を介して連接するように両側面から２５ｇｆ/ｃｍ2の圧力で５分間加圧し、油中水型乳化油脂食品（比較例品１０）を得た。
[Comparative Example 4]
The penetration was adjusted to 200 [1/10 mm] by adjusting the temperature using hard-type margarine produced according to a conventional method using soybean white squeezed oil as a main raw material and stored at 6 ° C. The nozzle shown in FIG. 3 was installed at the tip of the screw feeder (1). The linear velocity when passing through the current plate provided in the square nozzle was 1 cm / s. As soon as the length became 50 mm after discharging from the nozzle, the water-in-oil emulsified oil / fat composition was cut at a speed of 1 cm / s using (5) in FIG. Thereafter, under the same conditions, the water-in-oil emulsified oil / fat composition having the same shape is discharged, connected to the previously discharged water-in-oil emulsified oil / fat composition to form a new fractured surface, and connected through the respective fractured surfaces. Thus, it pressurized from both sides by the pressure of 25 gf / cm < 2 > for 5 minutes, and obtained the water-in-oil type emulsified fat food (comparative example goods 10).
［試験例４］
実施例品９、及び、比較例品１０について、試験例１と同様の方法により、各接触点の面積、接触面積率、及び、割断面における水滴面積率の測定と、冷蔵条件、及び、冷凍条件での分割性評価試験を実施した。
[Test Example 4]
For
表４の結果より、針入度２００［１／１０ｍｍ］の比較例品１０は、冷蔵、及び、冷凍条件において、割断面、及び、同形状の油中水型乳化油脂組成物との連接部からも分割できず、針入度７０［１／１０ｍｍ］とした実施例品９では、冷蔵、及び、冷凍条件において、同形状の油中水型乳化油脂組成物との連接部を含め、すべての割断面が良好に分割可能であることが分かった。また、実施例品９、比較例品１０ともに割断面における水滴面積率は、３０％未満であった。
From the results shown in Table 4, the
１ スクリューフィーダー
２ ホッパー
３ 角型ノズル
４ 整流板
５ 切断機
６ 易分割性乳化油中水型油脂食品
７ 輸送コンベア
８ 接着圧付加区画
９ ２区画角型ノズル
１０ 整流板
１１ ６区画角型ノズル
DESCRIPTION OF SYMBOLS 1 Screw feeder 2 Hopper 3 Square nozzle 4 Current plate 5
Claims (3)
前記割断面における隣接した油中水型乳化油脂組成物が、複数の接触点で連接し、
前記接触点の各々の面積が割断面の面積の１％以下であり、複数の接触点の面積の総和が割断面の面積の３％〜６５％であって、且つ、割断面における水滴面積率が３０％未満である
ことを特徴とする易分割性油中水型乳化油脂食品。 A plurality of water-in-oil emulsified oils and fat compositions molded into an arbitrary size are connected through a split section ,
Adjacent water-in-oil emulsified fat composition in the split section is connected at a plurality of contact points,
The area of each of the contact points is 1% or less of the area of the fractured surface, the sum of the areas of the plurality of contact points is 3% to 65% of the area of the fractured surface, and the water droplet area ratio in the fractured surface Is less than 30%
An easily splittable water-in-oil emulsified fat and oil food characterized by the above.
前記流動状の油中水型乳化油脂組成物の針入度が１６０（１／１０ｍｍ）以下であり、
前記流動状の油中水型乳化油脂組成物のノズル通過時の線速度が１ｃｍ／ｓ以下であり、
前記適当な圧力が１００ｇｆ／平方センチメートル以下の処理によるものである
ことを特徴とする易分割性油中水型乳化油脂食品の製造方法。
Discharge the fluid water-in-oil emulsified oil / fat composition from a nozzle having a flow straightening plate, mold a plurality of water-in-oil emulsified oil / fat compositions of any size, apply appropriate pressure, in the manufacturing method of the easy splitting water-in-oil emulsified oil food which articulating solidifying a plurality of water-in-oil type emulsified fat composition through,
The penetration of the fluid water-in-oil emulsified fat composition is 160 (1/10 mm) or less,
The linear velocity at the time of passing through the nozzle of the fluid water-in-oil emulsified fat composition is 1 cm / s or less,
The method for producing an easily-divided water-in-oil emulsified oil / fat food, wherein the appropriate pressure is a treatment of 100 gf / square centimeter or less .
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