JP2816319B2 - Method and apparatus for producing precut water-in-oil type emulsified oil / fat food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a water-in-oil type emulsified oil / fat food (hereinafter referred to as emulsified oil / fat food) such as butter, margarine or spread, which is filled in a mold having a compartmental frame in a fluid state and precut. The present invention relates to a method and an apparatus for producing an emulsified oil / fat food. The emulsified oil / fat food obtained by the production method of the present invention can be easily divided from the break even when in a low temperature state immediately after being taken out of the refrigerator or in a frozen state, so that it can be used as a home table oil or cooking oil / fat. Or as a raw material fat for business use.

[0002]

2. Description of the Related Art Emulsified fats and oils such as butter, margarine, and spreads are commonly used at home for example.
It is generally packaged at a weight of about 5 to 450 g, and is cooled to the refrigeration temperature (around 5 ° C.) during storage or during the distribution stage. The emulsified oil / fat food immediately after production has a soft and fluid state, but when cooled, the glyceride of the oil / fat solidifies and its hardness is dramatically increased. For this reason, immediately after being taken out of the refrigerator, it takes on a block shape, and it is difficult to divide or cut a part of it for use. Particularly, emulsified oil and fat foods such as butter and margarine having a high solid fat content index (SFI), which is called a hard type, have been left at room temperature in advance to be softened, and then divided and used. However, if it is left at room temperature before use in this way, even if an unused portion is stored in a refrigerator again, deterioration of quality and flavor is inevitable because the surface is molten. On the other hand, commercial fats and oils to be kneaded into dough for confectionery and baking are made into a block of about 10 to 30 kg, which is frozen and stored, and is heated and thawed and cut when used. . For this reason, there has been a problem that work efficiency is deteriorated.

[0003] For this reason, a method for producing butter or margarine has been proposed in which an emulsified oil / fat food is cut in advance and divided from the cut when used. For example, a V-shaped cut is made on one side of a sheet-shaped butter, and a cut-out sheet-shaped butter (Japanese Utility Model Laid-Open No. 62-136180), which is used separately from the cut at the time of use, and a mass of a workpiece such as margarine. After passing an appropriate number of vertical cuts along the flow by passing a card blade near the outlet of the nozzle, a plurality of blades traversing the flow of the flow block are cut at appropriate intervals, and the cut portion is cut. Processing method and equipment for engraving margarine etc. (Japanese Patent Publication No. 2-1731)
No. 4) or margarine having a shape-retaining property at 5 to 45 ° C. is cut at appropriate intervals and cut into a suitable shape by making a cut in the vertical, horizontal and oblique directions while leaving a part of the thickness. (Japanese Patent Publication No. 4-27812).

[0004]

Problems to be Solved by the Invention
No. 36180, Japanese Patent Publication No. 2-17314, and Japanese Patent Publication No. 4-27812, all of the production methods for making a cut in emulsified oil and fat foods involve dough kneading when producing confectionery and bread. It is used to manufacture sheet-like oil and fat food used for embedding, after installing a cutter or card blade at the tip of the nozzle that extrudes emulsified oil and fat food, making a vertical cut, and then making a horizontal cut while transferring on a belt conveyor Things. However, table fats and oils for cooking used in home use have a block-like form, and therefore have a problem that they cannot be cut in the same manner as sheet-like emulsified fats and oils foods. That is, since the block-shaped emulsified oil-and-fat food has a thickness (height) of 3 to 5 times as much as the sheet-shaped emulsified oil-and-fat food, it is provided with a cutter or card blade at the tip of the nozzle, and After making the cuts, if the transverse cuts are made during the transfer on the belt conveyor, the cuts will not be vertical but will be slanted, and the shape and weight of the obtained block-shaped emulsified oil and fat food will be uneven There is a problem. In particular, for block-like commercial fats and oils,
Since the thicknesses are completely different, it is impossible to make a cut by the above method. The present inventors have studied a method and an apparatus for putting a precut into a block-shaped emulsified oil / fat food, and as a result, have solved the above-mentioned problems by using a mold having a compartment frame therein, leading to the present invention. . That is, the present invention relates to a method for producing a precut emulsified oil / fat food and a packaging method for filling a fluid emulsified oil / fat food, after filling the mold with a compartment frame therein, and discharging the precut emulsified oil / fat food from the mold with an extrusion die having the same shape as the compartment frame. It is intended to provide a device.

[0005]

SUMMARY OF THE INVENTION The present invention is directed to a method for filling a mold containing a partition frame composed of a plurality of partition plates with a fluid emulsified oil and fat food, and then moving the food from a filling position to a discharge position. This is a method for producing a precut water-in-oil type emulsified oil / fat food, which is extruded with an extrusion die having a groove into which a partition plate enters, and extruded from a mold. Furthermore, after filling a mold containing a partition frame composed of a plurality of partition plates partially formed with a ridge having a thickness width in the height direction with a fluid water-in-oil emulsified oil / fat food, a filling position. From the mold to the discharge position, extruded with an extrusion die having the same shape as the partition plate and having a groove into which the partition plate enters, and between water-in-oil type emulsified fats and oils that are adjacent to each other via a crack obtained by being discharged from the mold. And a precut water-in-oil type emulsified oil / fat food product, which is packaged in a bonded state such that cracks are not apparently visible in the divided food product in which a cavity or a slot is formed. Then, the water-in-oil type emulsified oil / fat food obtained by the above-mentioned production method is subjected to a freeze treatment. In addition, as a device for producing the above-described emulsified oil and fat food with cuts, a mold composed of a plurality of partition plates and filled with a fluid emulsified oil and fat food having a compartment frame therein, and a fluid emulsification connected to the mold are provided. A precut water-in-oil-in-water type emulsified oil / fat food manufacturing apparatus comprising an extrusion die for discharging an emulsified oil / fat food having a groove partitioned into the same shape as the partition frame and having a groove into which a partition plate enters, and a nozzle for filling the oil / fat food. The partition frame is supported so as to be located at an intermediate portion of the mold. And a ridge having a thickness and a width in the height direction is formed on a part of the partition plate in the partition frame.

[0006]

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to butter, margarine,
Use the fluidized state of the emulsified fat and oil food such as spread as a starting material.As the fluidized emulsified fat and oil food, the emulsified fat and oil food exhibiting fluidity at the temperature immediately after production, or once cooled and blocked. It may have a fluid state or may be treated with a butter homogenizer or the like to impart fluidity. The emulsified oil / fat food fluidized in this way is supplied and filled into a mold having a partition frame constituted by a plurality of partition plates. The inner peripheral shape of the mold can be triangular or trapezoidal, in addition to a square such as a square or a rectangular shape. Like the mold, the shape can be square, rectangular, triangular, trapezoidal, or the like. To connect the nozzle to the mold, a nozzle having substantially the same shape as the outer peripheral frame of the mold is attached to either the lower side or the upper side of the mold. The height of the partition frame is the same as or lower (shorter) than the outer peripheral frame of the mold.
If the height of the partition frame is the same as that of the mold, the partition frame is mounted on the mold such that the upper end and the lower end are aligned. Thereby, the precut can be made from the upper end to the lower end of the emulsified oil / fat food filled in the mold. If the height of the partition frame is shorter than that of the mold, the partition frame is attached to the outer peripheral frame at a position that enters inside the upper end or lower end of the mold depending on the mounting position of the nozzle. This makes it possible to form a portion in which no cut is made on either the upper side or the lower side of the emulsified oil / fat food.

[0007] As described above, a fluid emulsified oil / fat food is supplied and filled into a mold having a compartment frame therein, and the emulsified oil / fat food precut by the compartment frame is put together with an appropriate mold such as a slide plate or a turntable. Is moved from the filling position to the discharging position by appropriate means. During this movement, the butter at the lower end of the mold is scraped off with a thin plate or the like to make the filling amount constant. The emulsified oil / fat food having a fixed filling amount is extruded from the mold with an extrusion die having the same shape as the partition frame and having a groove into which the partition plate enters, and is cut off by a wire cutter such as a piano wire. . The outer peripheral shape of the extrusion die is the same as the inner peripheral shape of the mold, and the gap is made as small as possible so that the outer periphery of the extrusion die contacts the inner peripheral wall of the mold. Also,
Although the extrusion-type main body is provided with a groove that is partitioned into the same shape as the partition frame provided in the mold and into which the partition plate enters,
It is preferable that the gap between these grooves and the partition plate is as small as possible. This extrusion die can be extruded from either the upper side or the lower side of the mold, but when the extruded emulsified oil / fat food is directly placed on wrapping paper etc., it is extruded from the upper side and allowed to fall naturally. The method of placing the sheet on a wrapping paper or the like is preferable because the process can be simplified.

The positional relationship between the mold and the extrusion mold when the extrusion mold is provided on the upper side of the mold and the emulsified oil / fat food is filled from below the mold will be described. A partition frame lower than the height of the outer peripheral frame of the mold is mounted at a position where the lowermost end of the partition frame enters above the lower end of the mold. That is, it is attached with a step to the lower end of the partition frame and the lower end of the mold. Then, while the lower surface of the extrusion die is lowered to the lowermost end of the mold, the emulsified oil / fat food is supplied and filled into the mold through a nozzle by a butter pump or the like. The extrusion die is gradually pushed up in proportion to the filling amount of the emulsified oil / fat food while serving as an upper plate. When the set amount is filled, the mold filled with the emulsified oil / fat food moves from the filling position to the discharge position. During this movement, the lower end of the mold is scraped by a thin plate, etc.
Quantified. Then, the emulsified oil / fat food filled in the mold is extruded by an extrusion die at a discharge position, is cut off by a wire cutter such as a piano wire, and is discharged onto a wrapping paper laid under the mold. The mold and the extrusion die from which the emulsified oil / fat food has been discharged automatically return to the filling position, and repeat the above steps.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below in detail. Explaining the mold and the extrusion mold shown in FIG. 1, the mold (M) is composed of a peripheral frame (1) and a partition frame (3) in which a large number of partition plates (2) to be installed therein are assembled in a grid pattern. The extrusion die (4) has a groove (5) into which the partition plate (2) of the partition frame (3) enters. The height of the illustrated partition frame (3) is shorter than that of the outer peripheral frame (1). In order to obtain the product shown in FIG. 2 using the mold (M) as described above, a slide plate (7) that slides on a gantry (6) is provided as shown in FIG. 3, and a mold ( M) is installed. A filling port (8) having the same size as the mold (M) is provided in the slide plate (7), and a nozzle (9) is provided below the mold in accordance with the filling port (8). The nozzle (9) is supplied with butter from a supply pump (10) through a pipe (11). Then, as shown in FIG. 4, when the butter is sent from the nozzle (9) through the filling port (8) of the slide plate (7), the extrusion die (4) functions as the upper plate and gradually increases in proportion to the filling amount of the butter. When the set amount is filled, the mold (M) filled with butter is moved by the slide plate (7) as shown in FIG.
From the filling position shown in FIG. 6 to the discharging position shown in FIG. During this movement, the lower end of the mold is scraped off by the gantry (6) and quantified. Then, as shown in FIG. 7, the butter filled in the mold (M) is extruded by the lowering of the extrusion die (4), the upper end is cut off by a wire cutter (12) such as a piano wire, etc., and laid under the mold. It is discharged onto the wrapping paper (14) that has been cut. The mold (M) and the extrusion die (4) from which the butter has been discharged automatically return to the filling position, and the above steps are repeated.

As described above, the one shown in the drawing is attached at a position where the partition frame (3) lower than the height of the outer peripheral frame (1) of the mold (M) enters the lowermost end thereof above the lower end of the mold (M). ing. That is, it is attached with a step to the lower end of the partition frame (3) and the lower end of the mold (M). Therefore, as shown in FIG. 2, a product (a) having a cross-shaped cut (13) is formed at the upper portion, and the cut (13) cannot be formed if a step is provided between the lower end of the partition frame (3) and the lower end of the mold. The portion (a ') is formed. The groove (5) serves as a stopper when the extrusion die (4) is lowered.
Ends in the middle (4a). Product (a) shown in FIG.
Since the cut 13 does not reach the lower end, the partition blocks do not fall apart. This means that the height of the partition frame is shorter than that of the mold, and since the partition frame is attached to the outer peripheral frame at a position inside the upper or lower end of the mold depending on the nozzle attachment position, in such a case, FIG.
The product shown in Fig. 2 has no cut on the lower side.
In addition, it is possible to form a product having no cut on the upper side of the product.

If the height of the division frame is the same as that of the mold, the upper and lower ends are attached together. As a result, a precut can be made from the upper end to the lower end of the product filled in the mold. Further, for connection of the nozzle to the mold, a nozzle having substantially the same shape as the outer peripheral frame of the mold is attached to either the lower side or the upper side of the mold. In the case where the extruded butter is directly placed on the wrapping paper or the like, a method of extruding from the upper side and allowing the butter to fall naturally and placing it on the wrapping paper or the like is preferable because the process can be simplified. The shape of the outer peripheral frame of the mold can be triangular or trapezoidal in addition to a square such as a square or a rectangular shape. , Square, rectangular, triangular, trapezoidal, etc.

FIG. 8 shows a partition frame (3) obtained by combining partition plates (2) so as to obtain trapezoidal partition blocks. A cut (13) shown in FIG.
A product having a portion (a ′) that does not enter into is obtained.

FIG. 10 shows a mold (M) in which the height of the partition frame (3) and the height of the outer peripheral frame (1) are the same,
When this mold (M) is used, a precut (13) is obtained from the upper end to the lower end as shown in FIG. The precut from the upper end to the lower end in this way can be easily divided from the precut portion as it is when used even if it is frozen during storage. In particular, frozen storage of emulsified oil / fat foods is usually stored in blocks of about 10 to 30 kg at -18 to -20 ° C. It was used after being left for about 20 days and thawing the temperature to the center.However, if the pre-cut one is frozen and divided and placed at the same temperature as above, even if the total weight is the same, 3 It can be completely heated and thawed in about 5 days. Therefore, the working efficiency can be greatly improved, and at the same time, the use efficiency of the refrigerator space can be improved. And after thawing, as in the case of conventional block-shaped frozen emulsified fats and oils foods, kneaded and used as raw material fats and oils for business use such as confectionery and bread, and dough, etc., and if necessary, re-kneaded and used Is also good. Of course, this re-kneaded emulsified oil / fat food can be made into a block of about 112.5 to 450 g and used as a pre-cut emulsified oil / fat food as a tabletop oil or a cooking oil for home use.

FIG. 12 shows a mold (M) in which the height of the partition frame (3) is lower than the height of the outer peripheral frame (1), and the partition plate (2) is placed in the outer peripheral frame (1). A ridge (2a) having a thickness and a width is formed in the center of the partition plate (2) in the height direction of the partition plate (2). The frame (3) has a groove (5) into which the partition plate (2) enters. Therefore, the groove (5) has a hole (4b) into which the ridge (2a) of the partition plate (2) enters. Also, the groove (5) terminates halfway (4a) as a stopper when the extrusion die (4) is lowered. Therefore, when butter is extruded from the inside of the mold (M) by the extrusion die (4), a cavity (21) is formed in the center as a product (a) shown below the mold (M) and extends from the upper end to the lower end. Pre-cut, ie split (20)
Is obtained. The product (a) is placed and packaged on the wrapping paper (14). At this time, a crack (20) is formed in the obtained product (a), so that the crack (20) becomes invisible. Until the package is adhered as shown in FIG. The product will not fall apart when packaged in this manner. When using, wrapping paper, hollow holes (21)
The product can be easily divided by inserting a knife or the like into the product.

FIG. 14 shows a configuration in which ridges (2a) having a compression width are formed in the height direction on both sides of the partition plate (2), and the other components are the same as those in FIG. According to the mold (M), a product (a) having slots (22) on both sides and a split (20) in the center as shown in the lower part of FIG.
Can be obtained. This packaging method uses a slot (22) as shown in FIG.
Is placed on the wrapping paper (14) so that it is on both sides, and wrapped in an adhesive state so that the crack (20) is not visible. or,
As shown in FIG. 16, the wrapping paper (14) may be wrapped so that the slot (22) faces upward.

FIG. 17 shows a product in which butter is continuously cut using a turntable (15) that repeats rotation and stop every 90 degrees to become a product, butter filling → moving → butter discharge cutting. → The four steps of movement are repeated. That is, the butter is supplied from the butter supply device (16) at the position A, the butter is temporarily stopped at the position B when the butter is filled, the butter is discharged at the position C, and the butter is stopped at the position D while the butter is empty. It has become. The illustrated butter supply device (16) is an enlarged view for convenience, and is actually disposed below the position A.

In FIGS. 18 and 19, the turntable (15) repeats the rotation and stop every 90 degrees as in the case of FIG. By repeating the process, the butter is cut continuously to become a product. That is, the mold (M) is filled with butter at the position A, butter is temporarily stopped while the butter is filled at the position B, the butter is discharged at the position C, and the butter is empty at the position D. Stop. The extruding die (4) is moved up and down by a cam roller (19) provided on the rod (17).
Are constantly pressed against the fixed guide (18) by a spring (not shown). Therefore, as the turntable (15) rotates, the rod (17) moves up and down according to the shape of the guide (18). In FIG. 19, in order to increase the filling effect, another partition frame (3b) is also installed below the mold (M) having the built-in partition frame (3a) to smoothly supply butter to the upper mold (M). What is shown is shown. Note that both the one shown in FIG. 17 and the one shown in FIG. 18 are configured such that the butter is separated by a wire cutter at the butter discharge position.

EXPERIMENTAL EXAMPLE 1 A piece divided into a rectangular parallelepiped was mounted on the turntable of the apparatus shown in FIG. 19, and the extrusion die and the mold shown in FIG. The butter is filled into the mold, and the turntable repeatedly rotates and stops every 90 degrees. That is, by repeating the steps of butter filling → moving → butter discharge cutting → moving, butter is continuously cut to obtain a product. As an apparatus for cutting butter, an extrusion die and a section frame (3a) shown in FIGS. 10 and 19 were used. Further, in order to increase the effect, the tip of the butter supply device, that is, the partition frame (3a)
The partition frame (3b) shown in FIG. The used partition frame (3a) has a short side of 6.5 cm and a long side of 9.5 cm, and is divided into nine sections by a partition plate having a height of 6 cm. The size of this one section is a rectangle having a short side of 2 cm and a long side of 3 cm. The size of the extrusion die was inscribed in the partition frame, and the width of the groove was 0.4 mm wider than the thickness of the partition plate so as to smoothly move up and down. Further, the size of the lower section frame (3b) is the same as the size of the upper section frame (3a), and the size of the lower partition frame (3a) is 9 cm.
When the butter is filled, the positions of the upper and lower partition frames coincide with each other. The manufactured butter was supplied to the mold with a screw feeder. When the butter is filled, the extrusion die rises at the same time, and the weight of one section becomes 30.
The position of the stopper was set so as to stop at the point when it was raised 5.4 cm so as to reach g. After filling a predetermined amount of butter, the turntable was rotated 90 degrees, and the next mold was filled with butter. The extrusion die was forcibly lowered at a position rotated 180 degrees from the filling position, and the butter was discharged from the mold. After being completely extruded onto the wrapping paper, the butter was cut off from the extrusion mold with a wire cutter, and the cut was adhered to each other for packaging. The butter was separated into nine compartments by the same groove as the compartment plate thickness. The butter of all the sections had the same shape, the weight of one section was 30 g, and the weight of the 9 sections was the same. The reason that the butter could be divided with the same shape and the same weight in this manner is that the butter was discharged by the extrusion die inscribed in the partition frame.

Experimental Example 2 A cut was made into a trapezoid while leaving a part of its thickness. The extrusion mold and mold shown in FIG. 8 were set on a turntable of the apparatus shown in FIG. The hardened butter produced according to a conventional method was fluidized with a butter homogenizer. The butter is filled into the mold, and the turntable repeatedly rotates and stops every 90 degrees. That is, butter filling → moving →
By repeating the process of butter discharge cut → movement, butter is cut continuously to produce a product. As an apparatus for cutting butter, an extrusion die and a partition plate shown in FIG. 8 were used. This partition frame is divided into eight sections by a partition plate having a short side of 6.5 cm, a long side of 9.5 cm and a height of 4 cm. The partition plate in the partition frame was hollowly supported and provided a step of 5 mm from the lower side. The size of the plane of this section is 0.6 cm in the upper base, 2.35 cm in the lower side, and 4.6 cm in height.
Is a trapezoid. The size of the extrusion die was inscribed in the partition frame, and the width of the groove was 0.4 mm wider than the thickness of the partition plate so as to smoothly move up and down. The manufactured butter was supplied to the mold with a screw feeder. When the butter was filled, the extrusion die was raised at the same time, but the position of the stopper was set so as to stop when the height of the extrusion rose by 4 cm so that the weight of one section became 25 g. After filling a predetermined amount of butter, the turntable was rotated 90 degrees and the next mold was filled with butter. The extrusion die was forcibly lowered at a position rotated 180 degrees from the filling position, and the butter was discharged from the mold. After being completely extruded onto the wrapping paper, the butter was cut off from the extrusion mold with a wire cutter and packaged.
The butter was separated into eight sections by the same groove as the thickness of the partition plate, but a part of the butter was connected. Further, this connected portion could be easily separated, and the butters of all the separated sections had the same shape, the weight of one section was 25 g, and the weight of all eight sections was the same. In this way, the butter could be divided with the same shape and uniform weight while leaving a part of the thickness, because there is a step on the lower surface of the partition plate and the lower bottom of the turntable, and the extrusion type that is inscribed in the partition frame Because it was discharged at

EXPERIMENTAL EXAMPLE 3 Using the same feeder, extrusion mold and section frame as in Experimental Example 1, hard margarine produced and hardened according to a conventional method was fluidized with a butter homogenizer and then cut. After the margarine is filled in the mold, the turntable rotates every 90 degrees and the extrusion die moves to the discharge position, and a mechanism for further raising the extrusion die is provided on the way. The produced margarine was supplied to the mold with a screw feeder. When the margarine was filled, the extrusion die was raised at the same time, but the position of the stopper was set so as to stop when the height of the partition rose by 2 cm so that the weight of one section became 11 g. After a predetermined amount of margarine is filled, the turntable rotates 90 degrees. At this time, the extrusion die is further raised by 5 mm, and the distance from the bottom of the turntable to the bottom of the extrusion die is 2.5 cm, and the filling is completed. Margarine also rose at the same time, and the lower side of the divider appeared. The extruding die was forcibly lowered at a position rotated 180 degrees from the filling position, and the margarine was discharged from the mold. After being completely extruded onto the wrapping paper, the margarine was cut off from the extrusion mold with a wire cutter, and the cuts (13) were bonded to each other and packaged. The margarine was separated into nine compartments by the same groove as the compartment plate thickness. The butter of all the sections had the same shape, the weight of one section was 11 g, and the weight of the 9 sections was the same. . In this way, it was possible to divide margarine with the same shape and equal weight, when the turntable rotates and the extrusion die moves, the extrusion die rises further than the height at the time of filling, until the partition plate appears This is because the margarine was pulled up and discharged in an extruded form inscribed in the partition frame.

Experimental Example 4 The extrusion mold shown in FIG. 10 was set on the slide plate of the apparatus shown in FIG. 3, and divided block butter was manufactured using butter manufactured according to a conventional method. That is, after filling butter manufactured by a conventional method from the lower side of the mold at the filling position, the mold was moved to the discharging position and the butter was discharged by the extrusion die. In this case, butter filling → movement → butter discharge cut →
The transfer process was repeated, and continuous butter was produced. Specifically, a section frame (one section is a square having a side of 11 cm), which is divided into 9 sections, is placed in the outer peripheral frame to form a mold. One that was 1 mm wider than the thickness was used. First, the mold and the extrusion mold were lowered and set to the lower side of the inside of the mold at the filling position, and butter was supplied to the mold by a supply pump. The extrusion die rose as soon as the butter was filled. Height (19.5c) so that the total weight is 20kg
m) was adjusted and filled. After the predetermined amount of butter is filled, move the slide plate to the discharge position, forcibly lower the extrusion die at this position, push the butter from the mold onto the wrapping paper, cut the butter with a wire cutter, and then pack And made it into a product. This butter was divided into nine sections by the same groove as the thickness of the section board, and the weight of one section was 2.23 kg to 2.25 kg. This product was completely frozen in a -15 ° C freezer. Thereafter, the wrapping paper was opened and the frozen butter was taken out and divided, and it was easy to divide each section. The butter thus divided was repackaged with wrapping paper, and was heated and thawed in a thermostat at 13 ° C. After 32 hours, when the temperature at the center of each block was measured, it was almost uniform from 12.6 ° C to 12.8 ° C. The butter was soft and could be cut easily. On the other hand, for comparison, a 20 kg block of butter, which had not been divided, was completely frozen and then heated and thawed under the same conditions.
12.8 ° C.). As described above, the undivided block-shaped butter is not easily heated, and thus has a problem that the working efficiency and the use efficiency of the refrigerator space are poor. However, the divided butter of the present invention remains frozen. However, since it can be easily divided and the temperature can be raised and defrosted in a short time, the effect is excellent. In any case, the present invention is characterized by claims 1 to 6, and forms a portion that does not cut into either the upper or lower side of the emulsified oil and fat food, from the upper end to the lower end of the emulsified oil and fat food The pre-cut is determined by the shape and attachment of the partition frame to the mold, and can be arbitrarily changed within the spirit of the present invention.

[0022]

According to the method of the present invention, the pre-cut can be easily added to the block-shaped emulsified fat and oil food, and even if the obtained emulsified fat and oil food is in a low temperature state immediately after being taken out of the refrigerator, or Even in a frozen state, the required amount can be easily divided and used. In addition, it can be easily separated in a state of being cured at a low temperature, and there is no need to leave it at room temperature, so that there is an effect that the quality of the remaining emulsified oil / fat food is not deteriorated. However, in the present invention, the emulsified fat and oil food such as butter and margarine used in home use is in a block-like form, and the present invention has a problem that it cannot be cut in the same manner as the sheet-shaped emulsified fat and oil food. It was resolved.

[Brief description of the drawings]

FIG. 1 is an exploded perspective view of an extrusion die and a mold according to the present invention.

FIG. 2 is a perspective view of a product obtained by using the extrusion die and the mold.

FIG. 3 is an explanatory view of the method of the present invention.

FIG. 4 is an explanatory view showing a state before filling into a mold;

FIG. 5 is an explanatory view showing a state after filling into a mold;

FIG. 6 is an explanatory view of a state of movement of a mold to a discharge position.

FIG. 7 is an explanatory view showing a state in which a product is extruded from a mold.

FIG. 8 is an exploded view of the extrusion die and the mold of the present invention different from FIG. 1;

FIG. 9 is an explanatory view of a product obtained by the extrusion die and the mold of the above.

FIG. 10 is a perspective view of the same height of the outer peripheral frame and the partition frame of the mold.

FIG. 11 is an explanatory diagram of a product obtained by the mold of the above.

FIG. 12 is a perspective view showing an extrusion die, a mold, and a product of a product in which a hollow groove for knife insertion is provided in the center of butter;

FIG. 13 is an explanatory diagram of packaging of the above product using packaging paper.

FIG. 14 is an oblique view showing an extrusion die, a mold, and a product of a product having grooves for knife insertion on both sides of butter;

FIG. 15 is an explanatory diagram of packaging of the above product using packaging paper.

16 is an explanatory diagram of a state different from FIG.

FIG. 17 is an explanatory view of a state in which a mold is installed on a turntable.

FIG. 18 is an explanatory view of a state in which a mold is installed on a turntable provided with an extrusion type lifting device.

FIG. 19 is an explanatory diagram as viewed from the front of the above.

[Explanation of symbols]

 M Mold a Product 1 Perimeter frame 2 Partition plate 3 Partition frame 4 Extrusion mold 5 Groove 6 Frame 7 Slide plate 8 Filling port 9 Nozzle 10 Supply pump 11 Pipe 12 Wire cutter 13 Cut 14 Packaging paper 15 Turntable 16 Butter supply device 17 Rod 18 Guide 19 Cam roller 20 Split 21 Cavity hole 22 Slot hole

Continuation of the front page (72) Inventor Shigeru Oniki 15-96 West, Kumaushiharano, Shibecha-cho, Kawakami-gun, Hokkaido (56) References JP-A 8-266180 (JP, A) JP-A 5-284868 (JP, A) JP-A-5-199859 (JP, A) JP-A-53-115814 (JP, U) JP-A-62-136180 (JP, U) JP-B-45-39624 (JP, B1) JP-B-2 -17314 (JP, B2) JP 4-27812 (JP, B2) (58) Fields investigated (Int. Cl. ⁶ , DB name) A01J 1/00-27/04 A23C 1/00-23/00

Claims (6)

(57) [Claims] 1. After filling a fluid containing water-in-oil type emulsified oil and fat food into a mold containing a partition frame composed of a plurality of partition plates, the mold is moved from a filling position to a discharge position to form the partition frame. A method for producing a pre-cut water-in-oil-type emulsified oil / fat food, wherein the food is extruded by an extrusion die having a groove into which a partition plate enters into the same shape and discharged from a mold. 2. A fluid water-in-oil type emulsified oil / fat food is filled in a mold which houses a partition frame composed of a plurality of partition plates partially formed with a ridge having a thickness width in a height direction. After that, it is moved from the filling position to the discharging position, and is extruded by an extrusion die having the same shape as the partition plate and having a groove into which the partition plate enters. A method for producing a pre-cut water-in-oil type emulsified oil / fat food, comprising packaging a divided food having voids or slots formed between the emulsified oils / fats in such an adhesive state that cracks are not apparent. 3. A method for producing a precut water-in-oil type emulsified oil / fat food product, comprising freezing the water-in-oil type emulsified oil / fat food product obtained in claim 1 or 2. 4. A mold filled with a fluid water-in-oil type emulsified oil / fat food containing a partition frame constituted by a plurality of partition plates, and a fluid water-in-oil type emulsified oil / fat food connected to the mold. A pre-cut water-in-oil type emulsification characterized by comprising an extrusion die having a groove which is partitioned into the same shape as the partition frame for discharging the oil / fat food from the mold, and into which a partition plate enters, and a nozzle for filling the oil-fat emulsified food from the mold. Oil and fat food production equipment. 5. The apparatus for producing a precut water-in-oil type emulsified oil / fat food according to claim 4, wherein the partition frame is supported so as to be located at an intermediate portion of the mold. 6. The apparatus for producing a precut water-in-oil type emulsified fat or oil food according to claim 5, wherein a ridge having a thickness and a width is formed in a height direction of a part of the partition plate in the partition frame.