JPS5832198B2 - Reitou Frei - Kujiyou Yushiseihin no Seizouhouhou - Google Patents

Description

[Detailed description of the invention] The present invention is suitable for manufacturing confectionery products with a laminated structure such as pies, pastries, cracker puffs, etc., manufacturing processed meat foods such as hamburger steaks, minced meat cutlets, and sweet potato cakes, and cooking food such as rice crackers. The present invention relates to a method for producing flaky oil and fat products.

Traditionally, flake oil products have been made using highly hydrogenated oil (iodine value 3).
(below), stearic acid, or surfactants such as sorbitan fatty acid esters are known in the form of flakes, but all of them have high melting points of 50°C or higher.

Therefore, these high melting point flakes are not suitable for eating alone, and are merely added in small amounts to foods, as so-called additives.

Attempts have also been made to produce flaky oils with low melting points.
Similar to the method of producing flaky fats from high melting point fats and oils, a method is known in which fats and oils are deposited in a film form on a cooling surface and then scraped off in the form of flakes, but low melting point fats and oils become sticky at room temperature. However, unless it is cooled to a fairly low temperature, it cannot obtain a sufficient hardness to form a flake product, which requires sufficient cooling temperature and cooling time, which is difficult in terms of equipment, cost, and productivity. It's not the preferred method,
In addition, since the oil and fat adhering to the hard and brittle cooling surface are mechanically scraped off, only small-sized flakes that are similar to powder can be obtained.

Furthermore, even if it were possible to obtain a flake-like product with a larger size by controlling the cooling temperature and cooling rate of the fat and oil to adjust the hardness of the film-like fat and oil, the volume of the packaged product would be There are problems such as an increase in transportation costs due to the increase in transportation costs and powdering of flaky products during transportation of packaged products, and it is difficult to solve these problems using conventional methods.

The present invention relates to a method for efficiently producing flaky oil and fat products having a large size that could not be produced by conventional methods from commonly used shortening or margarine having a relatively low melting point.

Furthermore, the packaging material of the present invention is densely packed to form a laminated structure, and therefore the carrying volume is small.
Moreover, the present invention relates to a method for producing a packaged flake product in which the flake product does not disintegrate into powder during transportation.

Furthermore, the present invention provides confectionery products having a laminated structure such as pies, pastries, and cracker puffs, and hamburgers,
The present invention relates to a method for producing flaky oil and fat products suitable for use in the production of processed meat foods such as minced meat cutlet and Japanese sweetfish, and as coating oil for confectionery such as rice crackers.

The present invention has a solid fat content (hereinafter abbreviated as SFI) measured by a melt expansion method of 40 or more at 0°C and 10 at 20°C.
A melt of ~45 fat or oil or its emulsion is heated to 0°C or below,
Preferably, it is applied to a cooling surface cooled to -10 to -40°C (for example, a cooling surface such as a cooling drum) at a thickness of 0.1 to 3 degrees, and cooled until the SFI becomes 30 to 50. This is then peeled off to form a film, which is further cooled to an SFI of 65 to 100, preferably 70 to 85 (hereinafter referred to as secondary cooling), and formed into flakes. This is a method for producing flaky oil and fat products.

The types of fats and oils used in the present invention include single or mixed fats and oils having an SFI of 40 or more at 0°C and an SFI of 10 to 45 at 20°C, such as soybean oil, cottonseed oil, sunflower oil, and rice bran oil. , vegetable oils and fats such as corn oil, safflower oil, palm oil, rapeseed oil, kapok oil and coconut oil, or hydrogenated fats and oils of such vegetable oils and fats, and animal fats and fats such as butter, beef tallow, lard, fish oil and whale oil, and such animal fats and oils. Examples include hydrogenated fats and oils.

Moreover, these fats and oils can be used alone or in combination of two or more.

Moreover, the emulsion of the above-mentioned fats and oils is produced by adding water or fermented milk to the above-mentioned fats and oils and emulsifying the mixture by a conventional method.

In addition, molten fats and oils are those obtained by heating and melting the above fats and oils with or without the addition of emulsifiers, stabilizers, favorites, antioxidants, pigments, etc., and are molten emulsions. is a molten state obtained by mixing and emulsifying the above-mentioned molten fat and water with water or fermented milk.

The emulsification method follows the usual method, but below 60℃, especially 45-5
This is carried out by stirring at a temperature of about 0° C. for about 5 to 20 minutes.

Furthermore, emulsifiers that can be added as necessary to the melted fat or oil or emulsion thereof of the present invention include saturated and unsaturated mono- and/or diglycerides, lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, propylene. Glycol fatty acid esters may be used alone or in mixtures of two or more.

The amount added varies depending on the type, grade, and other differences of the raw material oil and fat, so it is difficult to define it unambiguously.
The amount is usually 0.01% or more.

If it is too large, the quality of the desired product, such as melting in the mouth and flavor, will be impaired, so it is usually 10 parts or less.

Next, the molten fat or oil or emulsion thereof prepared in this manner is applied onto a cooling surface such as a cooling drum or a cooling steel belt to a thickness of 0.1 to 311H, preferably between o and i to 2. Then, the oil is first cooled until the SFI becomes 30 or more and 50 or less to form a film-like solid oil and fat having poly() microcrystals, which is then peeled off from the cooling surface in the film form.

This primary cooling is continued until the SFI reaches 30 to 50 as described above. If cooling is stopped when the SFI is smaller than the above range, it will be difficult to remove the applied oil from the cooling surface, and the SFI will be lower. If the oil is cooled to a temperature exceeding the above range, the film-like oil product becomes a small-sized flake-like oil product at the stage of peeling off the formed film-like oil, making it impossible to achieve the object of the present invention. Not only that, but the production efficiency will be significantly lowered, which is not desirable.

The film-like oil product adhering to the cooling surface is peeled off.
The purpose of this secondary cooling is to grow the oil and fat crystals in the film-like oil and fat products that have solidified to some extent during the first cooling, and at the same time utilize the accompanying shrinkage of the crystals to form a film of oil and fat. The purpose is to disintegrate the product into flaky fat products that are uniform and have a relatively large size.

In order to disintegrate the film-like fat product into a uniform flake-like product having a relatively large size during the second cooling, it is necessary to strictly control the cooling rate of the second cooling.

If the cooling rate of the secondary cooling is too slow or too rapid, the film-like oil and fat products will not collapse and form blocks with each other, or the film-like oil and fat will collapse into pieces and become powder-like. It is not possible to obtain a flaky fat product that is uniform and has a constant size, which is the objective of the present invention.

In addition, as for the cooling rate of secondary cooling, when primary cooling and secondary cooling are performed continuously, the cooling rate is preferably such that the SFI increases in the range of 2 to 5 per hour, and the SFI is 65 to 10.
It is necessary to perform cooling until the temperature reaches 0, preferably 70 to 85, and the thickness and temperature of the film-like oil and fat obtained by the primary cooling, as well as the size of the flake-like oil and fat product as the target product. It must be controlled appropriately depending on whether it is obtained or not.

It is most preferable to carry out the primary cooling and the secondary cooling continuously, but they may also be carried out discontinuously. Until the next cooling, the temperature is controlled to maintain the SFI in the range of 30 to 50, and after the first cooling, the
1 hour before secondary cooling.
It is necessary to prevent the film-like fats and oils or emulsions obtained by the subsequent cooling from fusing together.

Further, according to the present invention, the film-like oil or emulsion obtained by primary cooling is folded, laminated and packaged with a packaging material, and then this packaged film-like product is subjected to secondary cooling to achieve the final purpose. Alternatively, a packaged flake-like product can also be obtained, and by carrying out the present invention in such an embodiment, the effects of the present invention are more clearly exhibited.

The flaky oil and fat products obtained by the present invention have a 5FI65 to 1
00, it has 5FI6 in the refrigerator and freezer.
Stored at temperatures between 5 and 100℃.

In addition, the flaky oil and fat products of the present invention have a 5FI65 to 1 rating until they are transported, stored, and used for various foods.
If the flakes are left at room temperature for a short time, the flakes will not stick to each other, but after a certain period of time, the flakes will stick to each other and form blocks.

In order to prevent the flaky oil and fat products from forming blocks when left at room temperature, the separating agent is primarily cooled, and then the film-like oil or emulsion is peeled off from the cooling surface, or the flaky oil or emulsion obtained by secondary cooling. It can be applied by spraying or dipping.

As such isolating agents, liquid edible isolating agents such as water, propylene glycol, glycerin, etc., or powdery edible isolating agents such as carbohydrates or proteins such as microcrystalline cellulose, methyl cellulose, carboxymethyl cellulose, casein, wheat flour, natural thickening agents, etc. alone or Mixtures may be mentioned.

Because the flaky oil and fat products of the present invention are in flake form, they are ideal as oils or emulsions that are mixed into various types of dough to form a thin layer of oil and fat in these doughs. A thin layer of oil and fat can be formed with a simple operation, and these doughs or these doughs are suitable for mass production of various confectionery products, processed meat products, and other foods.

The manufacturing method of the present invention is superior to the conventional method of simply forming a thin layer of fat on a cooling surface and scraping it off after solidification to directly produce a flaky fat product as follows.

(1) Cooling of fats and oils or emulsions using the cooling surface of the present invention (1)
The cooling time (second cooling) stops at SFI of 30 to 50, which is much shorter than that of the conventional method, and the cooling surface can be used more effectively to cool a larger amount of fat or emulsion. Production efficiency is extremely high.

(2) The present invention uses physical phenomena such as crystal growth and crystal shrinkage that occur in a film-like fat or emulsion during secondary cooling to turn the film-like fat or emulsion into flakes. However, in the conventional method, a thin layer of hardened fat or emulsion is mechanically scraped off from the cooling surface to form flakes, which makes it possible to obtain large flake products. Only sized flake products are obtained.

(3) The present invention involves peeling the film-like fat or emulsion obtained by primary cooling from the cooling surface, and at the same time folding it into a packaging material, layering it, and then subjecting it to secondary cooling to turn it into flakes. As a result, the flake-like product can be placed in the packaging material in a close-packed manner to form a laminated structure, which reduces the product volume, which is advantageous for transportation, and prevents the flake-like product from collapsing during product transportation. It is possible to prevent powdering due to

On the other hand, in the conventional method, the flakes must be placed directly into the packaging material, and since the flakes are randomly inserted into the packaging material, the volume of the packaged product is relative. Moreover, the flake-like product tends to disintegrate into smaller powders in the packaging material during product transportation.

Example 1 0.5% each of monoglyceride and lecithin were added to 84 volumes of blended fats and oils consisting of 60% hydrogenated soybean oil (melting point 39°C), 25 parts coconut oil, and 15 parts soybean oil, heated and melted at 60°C, and then A fermentation hole heated to 60° C. was added with 15 liters of water, mixed, and emulsified to obtain a molten emulsified fat.

Apply this to a cooling drum cooled to -30℃,
The solidified film with a thickness of 3 cm was peeled off from the cooling surface, folded, laminated, placed in a polyethylene bag, and sealed to remove as much air as possible from the bag.

The temperature of the film emulsified fat is 5℃ when it is peeled off from the cooling surface.
It was 5FI42.

This product was immediately placed in a freezer and cooled for 10 hours at a cooling rate such that the SFI increased by about 3 per hour to obtain a packaged product of flaky emulsified fat having the above properties.

Melting point: 33.0℃ Iodine value: 61. O Saponification value 205.5 Moisture 15.0 SFI 70 Item Temperature -20℃ Flake Thickness 3mm Size Size (Long axis) 2071! IIX~50
Example 2 Blended oil of 30 parts beef tallow and 70 parts hydrogenated fish oil (melting point 37°C) 8
In the same manner as in Example 1, 15% fermentation pores, monoglyceride, and lecithin were added to Section 4 at 0.5% each to obtain a melted emulsified fat.

This was made into a 1.0 mm film in the same manner as in Example 1, cooled, solidified and peeled, further folded, laminated, and packaged in a polyethylene bag.

Place this in the freezer immediately and the SFI per hour will be approximately 2.
The product was cooled for 20 hours at an increasing cooling rate to obtain a packaged product of flaky emulsified fat having the following properties.

Melting point Iodine value Saponification value Moisture SFI Product Size example of warm flakes 3 Hardened coconut oil (melting point 40.2°C) 80% and 20 tons of lard are melted at 50°C and placed on a cooling plate at -50°C in a thick layer. The film-like fat obtained is placed in a freezer and cooled for 10 hours at a cooling rate such that the SFI increases by about 5 per hour to form a flaky fat having the following properties. Obtained.

Melting point 37.2℃ Iodine value 17.7 Saponification value 237.5 Moisture 1.2t SFI 95 Quality -35℃ Flake Thickness Size Size comparison example Same as Example 2, beef tallow 3011), Hydrogenated fish oil (melting point 3
A molten emulsified fat was obtained by adding 0.5% each of fermentation holes of 15 and monoglyceride lecithin to 84 of the blended oil of 70 (7°C).

Apply this to a cooling drum cooled to -30℃,
This was made into a film of 1.0 degrees, and this was cooled (without performing two-step cooling) to obtain a flaky emulsified fat product having a FI of 3FI80.

Comparing the products obtained in Example 2 and Comparative Example above, the first
The results in the table were obtained.

According to this, the method for producing flaky fats and oils of the present invention has higher production efficiency, the size of the obtained product is uniform, and the quality of the food obtained using this method is also excellent. is clear.

5-20mm 0.8~12mm (Long axis) 7 to 30 degrees 38.2℃ 65.3 192, O Section 13,4 0 =30℃ (Nikisa (Long axis) Approximately 1 step

Claims (1)

[Claims] 1. Solid fat content measured by melt expansion method (hereinafter referred to as S
It is abbreviated as F■. ) is 40 or more at 0°C and 10 to 45 at 20°C, or a molten fat or emulsion thereof is applied to a cooling surface cooled to 0°C or less to a thickness of 0.1 to 3 degrees, and SFI is obtained. 30-5
Cool to 0, then peel it off to form a film, and store it immediately or within 5 hours while maintaining the SFI in the range of 30 to 50, and then release SF per hour.
A method for producing frozen flaky oil and fat products, which comprises cooling at a cooling rate such that I increases in the range of 2 to 5 until SFI reaches 65 to 100, and forming flakes by natural disintegration.