JPS6336735B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing foamed foods using ultrasonic waves and an apparatus therefor. It is known to utilize ultrasound to achieve various purposes in the food industry. Sherwood states that the use of ultrasound in the food industry has (a) a dispersing effect in the production and cleaning of emulsions and dispersions; (b) a coagulating effect in coagulation and degassing; (c) It suggests a chemical effect in the breakdown of proteins and polysaccharides, and (d) a biological effect in disinfection. (Canner/
Packer, Volume 128, Issue 9, Page 20, 1959
Watanabe et al. (2002) used ultrasonic waves with a low frequency of 15-30 kilohertz (hereinafter referred to as "kHz") because when using ultrasonic waves to emulsify food, the dispersion emulsification effect decreases as the frequency increases. states that it is preferable to do so. (New Food Industry, Volume 8, No. 5, No.
10 pages, 1966) Brissenden (1966)
It is stated that irradiation with 100kHz ultrasound does not require homogenization using a homogenizer. (British patent no.
1176792, 1969) Regarding the agglomeration of foods by ultrasonic waves, Sakai also states that ultrasonic irradiation is carried out to separate solids, liquids, and gases that are suspended in liquids; that ultrasonic waves with a frequency of 400 kHz are effective for the separation of states that ultrasonic waves with a frequency of 1200-2000 kHz are effective for precipitating tartaric acid.
(New Food Industry, Vol. 5, No. 5, Page 39, 1963) On the other hand, regarding the use of ultrasound for milk and dairy products, in addition to the above-mentioned British patent, the following are known. (A) Add skim milk to homogenized fresh cream and perform ultrasonication 5 times [Food Science and
Technology Abstracts (hereinafter abbreviated as FSTA), Volume 6, No. 12, 12P1922, 1974]. (B) Process fresh cream in two stages using a homogenizer and an ultrasonic generator (FSTA, Vol. 3, No. 2,
2P412, 1971). (C) Regarding the effect of ultrasound on milk fat globules [Dairy Science Abstracts (hereinafter abbreviated as DSA), Volume 22, No. 9, 2664, 1960]. (D) Preventing fat separation after freezing and thawing by treating fresh cream with ultrasound at 0.75 to 2 MHz for 2 to 10 minutes (DSA, Vol. 22, No. 11,
3079, 1960). (E) Using ultrasound to homogenize milk (Journal of Dairy Science, Vol. 40, No. 11)
No. 1416-1423, 1957). (F) 22k for homogenizing ice cream mixes
Irradiate Hz ultrasound for 6 minutes (DSA, Vol. 36,
No. 9, 3859, 1974). (G) Flavoring of milk by sonication (DSA, Vol. 20, No. 1, 202, 1958). (H) Homogeneous dispersion of butterfat into milk or buttermilk is achieved by ultrasound (DSA,
Volume 20, No. 7, 1704, 1958). (I) Ultrasonication of raw milk reduces fat globules smaller than 2μ.
reached 80-85% (DSA, Vol. 25, No. 2,
368, 1963). (J) Ultrasonic treatment of milk can achieve the same homogenization effect as a normal homogenizer (DSA, Vol. 25, No. 3,
697, 1963). (K) Air bubbles caused by milk filling disappeared by ultrasonic irradiation (DSA, Vol. 43, No. 12,
8196, 1981). (L) Ultrasonic treatment of raw milk reduces the number of viable bacteria (DSA, Vol. 33, No. 1, 518, 1971). (M) A method of subdividing casein micelles by adding a calcium chelate compound, etc. to milk or fatty milk and subjecting it to ultrasonic treatment (Special Publication No. 1973-
Publication No. 17576). As described above, various uses of ultrasound have been attempted in the food industry, particularly in the dairy industry, but there have been no examples of using ultrasound to produce foamed foods. The present inventors have been conducting research on whipping of foods, and in particular on whipped cream, and found that compared to the case where the raw material preparation for whipped cream that has been emulsified and homogenized is whipped as is, the amount of whipped cream is When a raw material preparation is irradiated with ultrasonic waves of 27.5 kHz or higher with an irradiation energy of at least 4.5 x 10 ^-3 kilowatt-hours (hereinafter referred to as kWh) per said preparation and then whipped, the whipping time can be shortened, and The present inventors have discovered that whipped cream has excellent artificial flower properties and shape retention properties, and furthermore, the present inventors have found that the above-mentioned facts regarding whipped cream can also be applied to other whipped foods, such as ice cream, sherbet, whipped yogurt, etc. The present invention was completed by discovering that the present invention is compatible with the present invention. The object of the present invention is to shorten the time required to obtain an appropriate whipping state (whipping time), increase overrun, and produce a foamed food with excellent properties after whipping, and an apparatus for implementing the method. Our goal is to provide the following. In this specification, "foamed food" refers to whipped cream, ice cream, sherbet,
Foods that contain air bubbles such as mousse, whipped yogurt, whipped jelly, and whipped quark, and "whipping time" is the time required to obtain an appropriate whipped state during whipping in the production of whipped foods, and "Raw material preparation" refers to the usual raw materials used in whipped foods that have been blended and processed in the usual way. It is a preparation for whipped cream prepared by sterilization, mixing, emulsification and homogenization according to the method. Furthermore, "homogenization" in the present invention means
In addition to homogenization using a homogenizer or other homogenizing machine, it also includes uniformly dissolving or dispersing raw materials in water or the like. The present invention provides a foamed food product characterized in that, in the production of a foamed food product, foaming is carried out after irradiating a pre-homogenized raw material preparation with ultrasonic waves, or foaming is carried out while irradiating the raw material preparation with ultrasonic waves. In the manufacturing method and device for manufacturing foamed foods, an ultrasonic generator is installed in either a tank for storing a pre-homogenized raw material preparation, a pipeline for transferring the raw material preparation to a whisking machine, or a whisking machine. This is a foamed food manufacturing device characterized by: The invention will be explained in detail below. The irradiation of ultrasonic waves in the present invention is carried out in order to shorten the whipping time during whipping of foamed foods and improve the artificial flower properties and shape retention properties of foamed foods, and the purpose is to improve the homogenization of raw material preparations. Therefore, if the raw material preparation contains oil or fat, the raw material preparation is homogenized in advance using a homogenizing device such as a homogenizer before irradiation with ultrasonic waves according to the present invention. . In the case of a raw material preparation that does not contain fat or oil, for example, a raw material preparation for making whipped jelly, the raw material preparation is uniformly dissolved or dispersed in water or the like, and the raw material preparation is irradiated with ultrasonic waves. The ultrasonic irradiation in the present invention is carried out after the homogenization of the raw material preparation and before or simultaneously with the foaming stage. If ultrasonic irradiation is carried out before the foaming stage of a pre-homogenized raw material preparation, the ultrasonic irradiation is carried out in the tank storing the raw material preparation or in the pipeline transporting the raw material preparation to the foaming machine. Preferably, irradiation is performed. When ultrasonic irradiation is performed simultaneously with foaming of a raw material preparation that has been homogenized in advance, foaming is performed while irradiating the raw material mixture with ultrasonic waves in a whisking machine. In the present invention, the frequency of the ultrasound applied to the raw material preparation is at least 27.5 kHz, preferably 100 kHz.
Hz or higher). In addition, the ultrasonic irradiation energy should be at least 4.5 per raw material preparation.
×10 ^-3 kWh (preferably 9 × 10 ^-3 kWh to 45 ×
10 ^-3 kWh). If the frequency and irradiation energy of the ultrasonic waves are lower than the above range, the whipping time required to obtain sufficient artificial flower properties and shape retention cannot be shortened. When whipping a commercially available raw material preparation (for example, whipping cream, etc.), the whipping cream is placed in a whisking machine, and ultrasonic waves are irradiated while stirring at low speed, or ultrasonic waves are irradiated while whipping. When the raw material preparation is irradiated with ultrasound, the temperature of the raw material preparation may rise, and in this case, if necessary, the raw material preparation is irradiated with ultrasound while being cooled. Further, it is desirable to stir at a low speed so that the ultrasonic waves are applied uniformly. The raw material preparation thus irradiated with ultrasonic waves or the raw material preparation that has been irradiated with ultrasonic waves is whipped in a conventional manner using a batch-type or continuous-type whisker. The whisking is then stopped at the end point of the whisking, which is normally carried out, to obtain a foamed food. The whipped food obtained according to the present invention as described above has a short whipping time, an increased overrun for the same whipping time, and has excellent properties such as texture after whipping. The effects obtained by the present invention vary depending on the type of foamed food, and the effects will be explained in more detail in the test examples described below. Next, an embodiment of the apparatus of the present invention will be described based on the drawings. 2 to 4 schematically show the apparatus of the present invention. FIG. 2 shows an example in which an ultrasonic generator 21 is installed in a tank 20 that stores raw material preparations. In this device, the manufactured raw material preparation is transferred from a pipeline 23 to a tank 20, and is irradiated with ultrasonic waves while being stirred by a stirrer 22. It is desirable that the tank has double outer walls to allow for cooling. The ultrasonicated raw material preparation is sent through pipeline 24 to the foaming device. FIG. 3 shows a device that irradiates ultrasonic waves in a pipeline 36 during transfer from a tank 31 to a foaming machine 35 to continuously foam the foam. The manufactured raw material preparation is transferred via pipeline 37 to tank 31 with stirrer 30 (this tank may not be required) and stored therein. The raw material preparation is taken out from the tank through a pipeline 36 by a metering pump 32, irradiated with ultrasonic waves by an ultrasonic generator 33, cooled by a cooler 34 as required, and transferred to a continuous whisk 35. A predetermined amount of gas for foaming, such as air, nitrogen, etc., is sent through the pipeline 38. If necessary, it is also possible to provide a pipe for returning the preparation discharged from the ultrasonic generator 33 to the tank, and to irradiate the ultrasonic wave while circulating the preparation. Figure 4 shows the ultrasonic generator 42 connected to the continuous foaming machine 4.
1, the raw material preparation is fed from a pipeline 43 through an ultrasonic generator to a continuous whisk, and the gas for foaming is taken in from another pipeline 45. Using the apparatus of the present invention allows the whipping time to be adjusted, so it is particularly effective when continuously producing whipped foods. [Test 1] Commercially available synthetic cream for whipping (non-fat milk solids content: 4
%, vegetable oil 44%) and 500 ml each using a commercially available ultrasonic generator (manufactured by Ultrasonic Industries, model USV-150V).
1 at a frequency of 27.5 kHz and a power output of 135 watts (W).
~15 minutes (1 minute intervals), i.e. per cream
Ultrasonic waves were irradiated with an irradiation energy of 4.5×10 ⁻³ to 67.5×10 ⁻³ kWh. In order to make the irradiation uniform
Gentle stirring was performed at 100 rpm. The cream was then cooled to 8° C., 400 ml each was whipped using a Kenwood mixer at a speed of 175 rpm, and the whipping time was measured. After whipping, the whipped cream is made into artificial flowers using a conventional method, and the condition of the edge, the top, the waist of the artificial flower, and the skin of the artificial flower are examined with the naked eye to test the quality of the artificial flower. The mold was kept at 25°C for 3 hours, and the state of syneresis was visually observed to test the shape retention. A control sample that was not irradiated with ultrasound was also tested in the same manner. The results were as shown in Table 1.

[Table] As is clear from Table 1, as the ultrasound irradiation time becomes longer (i.e., the irradiation energy increases)
The whipping time is shortened, especially when the irradiation time is between 2 and 10 minutes, the whipping time is shortened significantly, and when the irradiation time exceeds 10 minutes, the whipping time is not shortened much as the irradiation time increases. Therefore, the ultrasound irradiation time is at least 1 minute,
Desirably, the time is 2 to 10 minutes. In this test, 0.5% synthetic cream was irradiated with ultrasonic waves at an output of 135W, and the effects of ultrasonic irradiation vary depending on the output, time, and amount of the irradiated object. Expressed in sound wave energy, the irradiation energy per synthetic cream is 2 x 0.135 x 1/60 when irradiated for 1 minute.
= 4.5×10 ^-3 kWh. Therefore, universally expressed in terms of ultrasonic irradiation energy, the ultrasonic wave irradiated to the preparation 1 is at least 4.5 × 10 ^-3 kWh,
It is preferably 9 to 45×10 ^-3 kWh. Furthermore, the shape retention and artificial flower properties of the cream that had been irradiated with ultrasonic waves and finished foaming were equal to or better than those of a control that was not irradiated with ultrasonic waves. [Test 2] The frequency of the ultrasonic waves to be irradiated was as shown in Table 2.
27.5-800kHz and irradiation time for 3 minutes (i.e. 13.5×
10 ^-3 kWh of irradiation energy).
By the same method as Test 1 above, the whipping time,
The whipped cream was tested for shape retention and artificial flower formation. The results were as shown in Table 2.

[Test 3]

A whipped yogurt was produced in the same manner as in Example 3. Each of the resulting whipped yogurts
400 was irradiated with ultrasonic waves for 5 minutes (i.e., irradiation energy 22.5 × 10 ^-3 kWh) in the same manner as Test 1,
Thereafter, the mixture was cooled to 10° C. and foamed for 2 to 10 minutes (2 minute intervals). The overrun of each sample was measured using a conventional method, and the influence of ultrasonic irradiation on the overrun of foamed yogurt was tested. A sample treated in the same manner without ultrasonic irradiation was used as a control. The results were as shown in Figure 1. Figure 1 shows the relationship between the whipping time and overrun of yogurt. In the figure, the vertical axis shows the overrun (%), the horizontal axis shows the whipping time (minutes), and -●- indicates the sample subjected to ultrasonic irradiation. And -○- indicates the control, respectively. As is clear from FIG. 1, the overrun of the sample irradiated with ultrasonic waves was significantly increased compared to the control. For example, to obtain a 200% overrun, the former sample takes about 2 minutes and 40 seconds, while the latter takes about 9 minutes and 45 seconds. Example 1 50 parts of commercially available hydrogenated soybean oil (rising melting point 35°C) was heated to 65°C.
0.3 part of commercially available purified soybean lecithin and 0.3 part of monoglyceride were added, and the mixture was stirred to dissolve and disperse to obtain an oil phase. On the other hand, 0.4 parts of commercially available Shugar Essul was added to 50 parts of skim milk, and the mixture was stirred to dissolve and disperse to obtain an aqueous phase. The oil phase and water phase were mixed and emulsified, and the mixture was heated at 70°C for 15 minutes.
Heat sterilized for minutes, then homogenized twice at pressures of 50Kg/cm ² and 10Kg/cm ² , cooled to 8℃, and then homogenized twice at the same temperature.
A synthetic cream for lathering was obtained by aging at night. Add 4,500 ml of the synthetic cream for whipping to a 20-coat mixer (manufactured by Kanto Jikiki Kogyo, model CS-20B), and while stirring at 100 rpm, mix it with an ultrasonic generator (manufactured by Ultrasound Kogyo, model USV) at a frequency of 800 kHz for 7 minutes. After irradiating with ultrasonic waves (irradiation energy per unit: 13×10 ^-3 kWh), 500g of sugar was added and heated to 6℃.
The mixture was cooled to 380 rpm and whipped for 2 minutes and 43 seconds to obtain whipped cream with an overrun of about 105%.
The resulting whipped cream had the same artificial flower properties and shape retention as a cream whipped for 4 minutes and 41 seconds without ultrasonic irradiation (overrun approximately 110%), and the whipping time was reduced by 1 minute and 58 seconds. Ta. Example 2 A synthetic foaming cream was produced in the same manner as in Example 1, and stored overnight at 8° C. in a prototype tank shown in FIG. Then, 4,500 ml of the cream was taken and whipped for 4 minutes and 40 seconds in the same manner as in Example 1 without irradiating ultrasonic waves to obtain a whipped cream with an overrun of about 108% (control). The remaining synthetic cream was irradiated with ultrasonic waves with a frequency of 415 kHz at an output of 500 W for 14 minutes (irradiation energy 26 x 10 ^-3 kWh per unit) while gently stirring, and then whipped for 2 minutes and 26 seconds in the same manner as the control. A whipped cream with an overrun of about 105% was obtained. The artificial flower properties and shape retention properties of these whipped creams were the same, and the whipping time was shortened by 2 minutes and 14 seconds by ultrasonic irradiation. Example 3 Add and dissolve 5 parts of skim milk powder to 100 parts of skim milk,
The mixture was heat sterilized at 8°C for 30 minutes, 3 parts of a starter consisting of Lactobacillus bulgaricus and Streptococcus thermophilus was added, and fermented at 37°C for 7 hours to obtain yogurt. Meanwhile, to 50 parts water, 60 parts heavy cream (45% fat content)
2.5 parts commercially available monoglyceride, 5 parts gelatin
1 part and 32.5 parts of sugar were added and dissolved, sterilized at 85°C for 20 minutes, and cooled to 40°C to prepare a mixed solution. Add 30 parts of the liquid mixture to 70 parts of the yogurt, stir to mix uniformly, and homogenize under a pressure of 150 kg/cm ² .
Yogurt for foaming was obtained. This foamed yogurt was stored in the tank of the prototype device shown in Figure 3, and was continuously whipped using this device to produce foamed yogurt at a rate of 101 kg per hour with an overrun of about 77%. Ultrasonic waves are continuously irradiated with a frequency of 28 kHz and an output of 500 W (irradiation energy 22 × 10 ^-3 kWh per unit) (manufactured by Ultrasonic Industries, USV type), and the continuous whisking machine is
It rotates at 420 rpm, and the temperature at the inlet of the yogurt whisk for foaming is adjusted to 27.5℃ by a cooler.
The outlet temperature was 30°C. The resulting foamed yogurt had small air bubbles uniformly dispersed and was in excellent condition. On the other hand, when foamed yogurt with almost the same overrun of about 75% is produced under the same conditions using the same equipment without ultrasonic irradiation (but without cooling and at almost the same processing temperature as above), the production amount is It was 75 kg per hour. That is, by ultrasonic irradiation, 26 kg more could be produced per hour.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the relationship between whipping time and overrun, and FIGS. 2 to 4 are schematic diagrams showing examples of the apparatus of the present invention. Explanation of symbols, 20, 31...Tank, 21, 3
3, 42... Ultrasonic generator, 35, 41... Whisk machine, 34... Cooler, 32... Pump.

Claims (1)

[Claims] 1. In the production of foamed foods, a method is characterized in that a pre-homogenized raw material preparation is irradiated with ultrasonic waves and then whipped, or that the raw material preparation is whipped while irradiated with ultrasonic waves. A method for producing foamed foods. 2. The method for producing a foamed food according to claim 1, wherein the frequency of the irradiated ultrasonic waves is at least 27.5 kilohertz. 3. Claim 1, characterized in that the ultrasonic irradiation is carried out with an irradiation energy of at least 4.5 x 10 ^-3 kilowatt-hours per one raw material preparation.
A method for producing a foamed food according to item 1 or 2. 4. In an apparatus for producing foamed foods, an ultrasonic generator is installed in either a tank that stores a pre-homogenized raw material preparation, a pipeline that transfers the raw material preparation to a whisk, or a whisk. A foamed food manufacturing device characterized by: