JPH0723710A - Method for grinding and heating butter and device therefor - Google Patents
Method for grinding and heating butter and device thereforInfo
- Publication number
- JPH0723710A JPH0723710A JP5166793A JP16679393A JPH0723710A JP H0723710 A JPH0723710 A JP H0723710A JP 5166793 A JP5166793 A JP 5166793A JP 16679393 A JP16679393 A JP 16679393A JP H0723710 A JPH0723710 A JP H0723710A
- Authority
- JP
- Japan
- Prior art keywords
- butter
- crushing
- heating
- temperature
- crushed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 226
- 238000010438 heat treatment Methods 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002245 particle Substances 0.000 claims description 22
- 238000005520 cutting process Methods 0.000 claims description 20
- 238000007599 discharging Methods 0.000 claims description 13
- 238000003825 pressing Methods 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 230000000704 physical effect Effects 0.000 abstract description 5
- 238000009826 distribution Methods 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 12
- 238000007634 remodeling Methods 0.000 description 10
- 238000010586 diagram Methods 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 230000008859 change Effects 0.000 description 7
- 238000004898 kneading Methods 0.000 description 6
- 239000003507 refrigerant Substances 0.000 description 6
- 238000007790 scraping Methods 0.000 description 6
- 230000007704 transition Effects 0.000 description 6
- 238000011109 contamination Methods 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 238000003908 quality control method Methods 0.000 description 4
- 238000012937 correction Methods 0.000 description 3
- 230000004075 alteration Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明はバターの改装において不
可欠な凍結バターの揚温方法及びその装置に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and apparatus for heating frozen butter, which is indispensable for refurbishing butter.
【０００２】[0002]
【従来の技術】一般的に、バターの生産量は夏期に最大
となり、一方、消費量は冬季に増加する傾向がある。こ
のため、夏期に生産されたバターの一部は２０〜３０kg
程度の段ボール箱で包装された塊状バター（以下ブロッ
クバター）の形で保存され、これを冬季に家庭用バター
（例えば２２５ｇ小包装）向けに改装する。このとき、
このブロックバターは酸化防止のために−２０℃以下に
冷却されていて極めて硬く、改装に当ってはその温度を
高めてバターの充填包装装置に適した柔らかさに調整す
る必要がある。そこで従来のバター・ホモジナイザーや
オーガスクリュー等の混練装置を用いる改装方法におい
ては、約−２０℃程度に冷却されたバターを、揚温庫に
入れ約３０日かけて約＋５℃程度に揚温してから改装し
ている。このように揚温に長時間を要するのはバターの
熱伝導率が低いこと、バターに約１６％含まれる水の相
転移が起こること、段ボール紙の熱伝達が悪いこと等が
原因として上げられ、また揚温庫の温度を高め過ぎると
バターの一部が溶融し、品質の劣化を起こす。さらに、
このような長期の揚温作業は、生産・販売計画の制約と
なるばかりでなく、揚温期間中のバターの変質や微生物
的汚染等の問題を起こす危険性を含んでいるこのバター
の改装方法を短期間に行う方法としては、これまでマイ
クロ波で揚温する方法（特開昭５０−１４２７５６号）
及びバターの改装方法及び装置（特開平３−２５１１４
２号）が提案されている。BACKGROUND OF THE INVENTION Butter production generally peaks in summer, while consumption tends to increase in winter. Therefore, some of the butter produced in the summer is 20-30kg.
It is stored in the form of lumpy butter (hereinafter block butter) packaged in a moderate cardboard box, which is refurbished in winter for household butter (for example, 225 g sachets). At this time,
This block butter is extremely hard because it is cooled to -20 ° C or lower to prevent oxidation, and it is necessary to raise the temperature during remodeling to adjust the softness suitable for the filling and packaging apparatus for butter. Therefore, in the refurbishing method using a kneading device such as a conventional butter / homogenizer or an auger screw, the butter cooled to about -20 ° C is put in a heating oven and heated to about + 5 ° C for about 30 days. Has been renovated since then. It takes such a long time to heat up because of low thermal conductivity of butter, phase transition of water containing about 16% of butter, and poor heat transfer of corrugated paper. Also, if the temperature of the heating chamber is raised too high, part of the butter will melt and the quality will deteriorate. further,
Such long-term heating work not only constrains production and sales plans, but also involves the risk of causing problems such as alteration of butter and microbial contamination during the heating period. As a method for carrying out the heating in a short period of time, a method of heating by microwave has been used (Japanese Patent Laid-Open No. 50-142756).
And butter refurbishing method and device (JP-A-3-25114)
No. 2) is proposed.
【０００３】[0003]
【発明が解決しようとする課題】前者の方法は瞬時にバ
ターの温度を上げられるという長所があるが、バターの
大きさによってマイクロ波の波長や照射時間を変化させ
る必要があり、またバターが大きい場合、その表面付近
と中心部の温度差が大きくなり、温度分布を均一にしに
くいという欠点がある。また大電力を必要とするので製
造コストが高いという難点もある。後者は、粉砕したバ
ターを混練、脱気、加熱並びに圧縮しながら押し出す改
装方法で連続的なバターの揚温を可能にするが、粉砕し
たバターの温度が低温（実施例では約−２０℃）である
ために押し出し工程にて加熱を行っている。この場合一
度溶けたバターは冷却して凝固させても品質的に大きく
劣化することから、このバターに接する加熱機表面の温
度制御が品質管理の上で煩雑となる難点があるこのよう
に従来のバターの揚温方法では長期間を要したり、微生
物汚染、製品品質の制御、製造コスト等において難点が
ある。特にバターはその風味だけでなく硬度や展延性等
の物性も重要であり、これらは上記のようにバターの温
度履歴に依存しているところから、揚温工程におけるバ
ターの温度制御は品質管理の上で最も重要な因子であ
る。従ってバターの揚温においては最終温度だけでな
く、全工程中の温度履歴が考慮される必要がある。本発
明は、以上の問題点、特にこの揚温工程中の温度履歴を
考慮し、出来るだけ改装前のバター物性を維持し、且
つ、迅速で衛生的な、又低コストのバターの揚温方法を
提供することを目的とする。The former method has an advantage that the temperature of butter can be instantly raised, but it is necessary to change the microwave wavelength and irradiation time depending on the size of the butter, and the butter is large. In this case, there is a drawback that the temperature difference between the vicinity of the surface and the central portion becomes large and it is difficult to make the temperature distribution uniform. In addition, since it requires a large amount of electric power, there is a drawback that the manufacturing cost is high. The latter enables kneading, deaeration, heating, and a remodeling method of extruding crushed butter while compressing the crushed butter to continuously raise the temperature, but the crushed butter temperature is low (about -20 ° C in the example). Therefore, heating is performed in the extrusion process. In this case, once the melted butter is cooled and solidified, the quality is greatly deteriorated. Therefore, the temperature control of the surface of the heater in contact with the butter is complicated in quality control. The butter heating method requires a long period of time, and has problems such as microbial contamination, control of product quality, and manufacturing cost. In particular, butter is important not only in its flavor but also in physical properties such as hardness and spreadability. Since these depend on the temperature history of butter as described above, the temperature control of butter in the heating process is a quality control. Is the most important factor above. Therefore, it is necessary to consider not only the final temperature but also the temperature history during the whole process when heating butter. The present invention considers the above problems, especially the temperature history during the heating process, maintains the physical properties of butter as much as possible before remodeling, and is a quick, hygienic, and low-cost method for heating butter. The purpose is to provide.
【０００４】[0004]
【課題を解決するための手段】本発明は以上のような目
的を達成するため次のような方法と装置を提供する。す
なわち、バター中の水分が凍結状態にあるバターの表面
を切削刃で掻き取り、粉砕と同時に揚温して−７℃から
＋３℃の範囲の温度をもつ粒状のバターを生成するバタ
ーの粉砕揚温方法である。この方法を実施する装置とし
ては、内周方向に回転する円筒型担体の表面あるいは往
復運動する担体の表面に切削刃を配置した粉砕装置と、
この粉砕装置がバター粒子を−７℃から＋３℃の範囲の
温度に成るように駆動を制御する動力装置及び／又は粉
砕装置に温度制御用の熱媒体を供給するように構成した
粉砕バター温度制御装置と、この粉砕装置に凍結したバ
ターを一定速度で押し付けるバター送り装置と、好まし
くは粉砕したバターを一定流量で外部に排出する排出装
置からなるバターの粉砕揚温装置である。そしてバター
の投入口及び粉砕バターの排出口以外を密閉構造とし、
バター投入口から無菌の除湿した空気、好ましくは冷却
した無菌の除湿した空気を供給する無菌除湿空気発生装
置を具えたバターの粉砕揚温装置である。The present invention provides the following method and apparatus to achieve the above objects. That is, the surface of the butter in which the water content in the butter is frozen is scraped off with a cutting blade and heated at the same time as the crushing to produce granular butter having a temperature in the range of -7 ° C to + 3 ° C. It is a warm method. As an apparatus for carrying out this method, a crushing apparatus in which a cutting blade is arranged on the surface of a cylindrical carrier that rotates in the inner circumferential direction or the surface of a carrier that reciprocates,
A crushing butter temperature control configured such that the crushing device supplies a power device for controlling the driving of the butter particles to a temperature in the range of -7 ° C to + 3 ° C and / or a heating medium for controlling the temperature of the crushing device. A butter crushing and heating device comprising a device, a butter feeder for pressing frozen butter against the crusher at a constant speed, and a discharge device for discharging the crushed butter to the outside preferably at a constant flow rate. And, except for the inlet of butter and the outlet of crushed butter, have a closed structure,
It is a crushing and heating apparatus for butter equipped with an aseptic dehumidifying air generator for supplying aseptic dehumidified air, preferably cooled aseptic dehumidified air from a butter charging port.
【０００５】[0005]
【実施例】以下図面に示す実施例について説明する。本
発明は、−１０℃以下好ましくは−１５℃から−２０℃
の凍結状態にあるバターの表面を切削刃で掻き取り、粉
砕と同時に揚温して−７℃から＋３℃の範囲を持つ粒子
状のバターを生成することを特徴とするバターの揚温方
法であり、本発明の揚温装置は、円周方向に回転する円
筒型担体の表面あるいは往復運動する担体の表面に切削
刃を配置した粉砕装置と、この粉砕装置に凍結したバタ
ーを一定速度で押し付けるバター送り装置と、好ましく
は粉砕したバターを一定流量で外部に排出する排出装置
から成る。図１のものはバターの投入口及び粉砕バター
の排出口以外を密閉構造とし、バター投入口から無菌の
除湿した空気を供給する無菌除湿空気発生装置を具えた
粉砕装置が示されている。（１）は除菌空気製造ユニッ
トを示し、コンプレッサーエアーがレギュレーター
（２）を経てエアードライヤー（３）で除湿され、フィ
ルター（４）を通じて無菌の除湿した空気がエアー冷却
器（５）で冷却されてバター投入口（６）及び粉砕バタ
ーの排出口（７）以外を密閉構造とした粉砕装置（Ａ）
に供給されるようになっている。粉砕装置（Ａ）は円筒
型担体の表面に切削刃（１０）を配置したもので凍結し
たバター（ａ）をこの粉砕装置（Ａ）に一定速度で押し
付けるバター送り装置（８）がある。このバター送り装
置（８）はモーターで回転するベルトコンベアー（９）
でバター（ａ）を粉砕装置（Ａ）の切削刃（１０）に押
しつける装置（１３）である。粉砕装置（Ａ）には又、
粉砕したバターを定常的に外部に排出する排出装置（１
１）がある。なお、（１４）はジャケットで−１５℃の
冷媒が入口（１２）から供給されて排出口（１５）から
排出されるようになっており粉砕バターを冷却するよう
になっている。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiments shown in the drawings will be described below. The present invention is -10 ° C or lower, preferably -15 ° C to -20 ° C.
The method for heating butter is characterized in that the surface of the frozen butter is scraped off with a cutting blade and heated at the same time as crushing to produce particulate butter having a temperature range of -7 ° C to + 3 ° C. The heating apparatus according to the present invention includes a crushing device in which a cutting blade is arranged on the surface of a cylindrical carrier that rotates in the circumferential direction or the surface of a carrier that reciprocates, and frozen butter is pressed against the crushing device at a constant speed. It comprises a butter feeder and a discharge device for discharging the crushed butter to the outside, preferably at a constant flow rate. FIG. 1 shows a crushing apparatus having a sealed structure other than the butter charging port and the crushing butter discharging port and having a sterile dehumidified air generator for supplying aseptically dehumidified air from the butter charging port. (1) shows a sterilized air production unit, compressor air is dehumidified by an air dryer (3) through a regulator (2), and aseptic dehumidified air is cooled by an air cooler (5) through a filter (4). Crusher (A) with a closed structure except for the butter charging port (6) and the crushing butter discharging port (7)
To be supplied to. The crushing device (A) has a cutting edge (10) arranged on the surface of a cylindrical carrier, and has a butter feeding device (8) for pressing frozen butter (a) to the crushing device (A) at a constant speed. This butter feeder (8) is a motor driven belt conveyor (9)
Is a device (13) for pressing the butter (a) against the cutting blade (10) of the crushing device (A). The crusher (A) also has
A discharge device that constantly discharges crushed butter to the outside (1
There is 1). In addition, (14) is a jacket, and the refrigerant at -15 ° C is supplied from the inlet (12) and discharged from the discharge port (15) to cool the crushing butter.
【０００６】本発明によるバターの粉砕改装方法におい
ては、約−１０℃以下の凍結状態のバターを上記のバタ
ー粉砕装置で掻き取りながら粉砕するが、このとき切削
刃の形状や粉砕装置の運転条件を調整して切削刃とバタ
ーの接触面に適当な摩擦を発生させ、これによって掻取
られたバターが約−７℃から約＋３℃程度の範囲に揚温
されるようにする。通常のバターには約１６％の水分が
含まれており、図２に示したバター比熱曲線に見るよう
に０℃付近で水の相転移に起因する大きな吸熱を起こ
す。従って、図３に示したバター昇温に要するエネルギ
ー特性に見るように、０℃以下に冷却されたバターを０
℃を越えて揚温すると大きなエネルギーが必要となる。
逆に見ると、この温度付近である程度のエネルギーの出
入りがあってもその温度は余り変化しない。従って、上
記の掻き取られたバターの温度を０℃近傍にする調整は
制御的には比較的容易で、安定化させることが出来る。
すなわち、０℃近傍の粉砕バターは比較的容易に安定し
て生成することが出来る。一方、この０℃近傍の温度を
持つ様に掻き取られたバターは、通常、このバターの粉
砕装置あるいは排出装置において造粒され、約０．５ｃ
ｍから３ｃｍ程度の粒子を形成し、形状的にも、硬度的
にも後工程に適した状態となる。以上に述べたように本
発明においては、揚温には粉砕及び混練時の力学的エネ
ルギーの熱エネルギーへの変化を利用し、高温の物体に
接触させて加熱する様な加熱装置の表面にバターを直接
接触させていない。このような粉砕による揚温では、粉
砕においてはバターの掻き取り厚さが通常０．１ｍｍ以
下であることから加熱装置で行うような熱伝導を利用し
た揚温と異なり、均一な温度分布を持つような揚温を行
うことができる。以上のように凍結状態のバターの粉砕
において、バター中の水分の相転移を利用し、品質劣化
につながる溶融を起こさず、また、後工程で取り扱いや
すい状態の粉砕バターを安定して生成することが本発明
の特徴である。In the method of crushing and refurbishing butter according to the present invention, the butter in a frozen state at about -10 ° C or lower is crushed by scraping with the above-mentioned butter crushing device. At this time, the shape of the cutting blade and the operating conditions of the crushing device are used. Is adjusted to generate an appropriate friction on the contact surface between the cutting blade and the butter, so that the scraped butter is heated to a range of about -7 ° C to about + 3 ° C. Normal butter contains about 16% of water, and as shown in the butter specific heat curve shown in FIG. 2, a large endotherm due to the phase transition of water occurs near 0 ° C. Therefore, as can be seen from the energy characteristics required to increase the temperature of butter shown in FIG.
A large amount of energy is required to heat above ℃.
On the contrary, even if some energy goes in and out around this temperature, the temperature does not change much. Therefore, the adjustment of the temperature of the scraped butter near 0 ° C. is relatively easy in terms of control and can be stabilized.
That is, the crushed butter at around 0 ° C. can be produced relatively easily and stably. On the other hand, the butter scraped so as to have a temperature near 0 ° C. is usually granulated in a crushing device or a discharging device of this butter to give about 0.5 c.
Particles of about m to 3 cm are formed, and the shape and hardness are in a state suitable for the subsequent process. As described above, in the present invention, the change in the mechanical energy at the time of crushing and kneading to the thermal energy is used for the heating, and the butter is applied to the surface of the heating device for contacting and heating a high-temperature object. Is not in direct contact with. In such heating by crushing, since the scraping thickness of the butter is usually 0.1 mm or less in crushing, it has a uniform temperature distribution, unlike heating by using heat conduction as in a heating device. Such heating can be performed. As described above, in the crushing of frozen butter, the phase transition of the water content in the butter is used to prevent melting that leads to quality deterioration, and to stably produce crushed butter in a state that is easy to handle in the subsequent process. Is a feature of the present invention.
【０００７】図４、乃至図８は本発明装置を用いた実験
結果で図４はバター流量と平均バター粒径の関係を回転
数800rpmと900rpmで求めた結果を示しており、バター粒
径はバター流量によって変化することがわかる。図５は
バター流量と出口バター温度との関係を800rpmと900rpm
で求めた結果を示しており、バター流量により出口バタ
ー温度が変化することがわかる。図６、７、８は900rpm
の回転数でバター流量が２２６kg/h、３２０kg/h、４２
９kg/hにおける粒径の分布を示しているが何れも粒径７
mmと９mmのものの頻度が多いことがわかる。そして、−
２０℃に冷却された約３０kgのブロックバターを掻取り
方式の回転型粉砕装置を用い、回転数900rpmで粉砕した
ところ、５mmから３０mm程度の大きさのバター粒子が得
られた。この時、得られたバターの粒子の温度は約−１
℃であった。即ち、粉砕装置において約１９℃の揚温を
行うことが出来た。FIGS. 4 to 8 show the results of experiments using the apparatus of the present invention, and FIG. 4 shows the results of the relationship between the butter flow rate and the average butter particle size obtained at rotation speeds of 800 rpm and 900 rpm. It can be seen that it changes depending on the butter flow rate. Figure 5 shows the relationship between the butter flow rate and outlet butter temperature at 800 rpm and 900 rpm.
It shows that the outlet butter temperature changes depending on the butter flow rate. 900 rpm in Figures 6, 7, and 8
The butter flow rate is 226kg / h, 320kg / h, 42
The particle size distribution at 9 kg / h is shown, but the particle size is 7 in each case.
It can be seen that the frequencies of mm and 9 mm are high. And-
When about 30 kg of block butter cooled to 20 ° C. was crushed at a rotation speed of 900 rpm using a scraping type rotary crusher, butter particles having a size of about 5 mm to 30 mm were obtained. At this time, the temperature of the obtained butter particles is about -1.
It was ℃. That is, it was possible to raise the temperature at about 19 ° C. in the pulverizer.
【０００８】[0008]
【発明の効果】本発明によれば揚温工程中の温度履歴を
考慮しながらできるだけ改装前のバター物性を変化させ
ずに維持し、かつ迅速で衛生的な又低コストのバターの
揚温方法がえられるという特徴がある。EFFECTS OF THE INVENTION According to the present invention, the temperature of the butter before the remodeling is kept unchanged as much as possible while considering the temperature history during the heating process, and the heating method of butter is quick, hygienic, and low cost. There is a feature that can be obtained.
【図１】本発明バター揚温装置の説明図FIG. 1 is an explanatory view of a butter heating device of the present invention.
【図２】バター比熱曲線図[Fig. 2] Butter specific heat curve diagram
【図３】バターの昇温に要するエネルギー特性図[Fig. 3] Energy characteristic diagram required for heating butter
【図４】バター流量とバター粒径との関係を示す図FIG. 4 is a diagram showing a relationship between a butter flow rate and a butter particle size.
【図５】バター流量と出口バター温度の関係を示す図FIG. 5 is a diagram showing a relationship between a butter flow rate and an outlet butter temperature.
【図６】回転数９００rpm 、バター流量２２６kg/hにお
ける粒子の分布図FIG. 6 is a particle distribution chart at a rotation speed of 900 rpm and a butter flow rate of 226 kg / h.
【図７】回転数９００rpm 、バター流量３２０kg/hにお
ける粒子の分布図FIG. 7: Particle distribution chart at a rotation speed of 900 rpm and a butter flow rate of 320 kg / h
【図８】回転数９００rpm 、４２９kg/hにおける粒子の
分布図FIG. 8 is a particle distribution chart at a rotation speed of 900 rpm and 429 kg / h.
１ 除菌空気製造ユニット ２ レギュレター ３ エアドライヤー ４ フィルター ５ エアー冷却器 ６ バター投入口 ７ バター排出口 ８ バター送り装置 ９ ベルトコンベア 10 切削刃 11 排出装置 12 冷媒入口 14 ジャケット 15 冷媒排出口 1 Sterilization air production unit 2 Regulator 3 Air dryer 4 Filter 5 Air cooler 6 Butter inlet 7 Butter outlet 8 Butter feeder 9 Belt conveyor 10 Cutting blade 11 Ejector 12 Refrigerant inlet 14 Jacket 15 Refrigerant outlet
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【手続補正書】[Procedure amendment]
【提出日】平成５年８月２０日[Submission date] August 20, 1993
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】全文[Correction target item name] Full text
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【書類名】 明細書[Document name] Statement
【発明の名称】 バターの粉砕揚温法及びその装置Title: Crushing and heating method of butter and its apparatus
【特許請求の範囲】[Claims]
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【産業上の利用分野】本発明はバターの改装において不
可欠な凍結バターの揚温方法及びその装置に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and apparatus for heating frozen butter, which is indispensable for refurbishing butter.
【０００２】[0002]
【従来の技術】一般的に、バターの生産量は夏期に最大
となり、一方、消費量は冬季に増加する傾向がある。こ
のため、夏期に生産されたバターの一部は２０〜３０ｋ
ｇ程度の段ボール箱で包装された塊状バター（以下ブロ
ックバター）の形で保存され、これを冬季に家庭用バタ
ー（例えば２２５ｇ小包装）向けに改装する。このと
き、このブロックバターは酸化防止のために−２０℃以
下に冷却されていて極めて硬く、改装に当ってはその温
度を高めてバターの充填包装装置に適した柔らかさに調
整する必要がある。そこで従来のバター・ホモジナイザ
ーやオーガスクリュー等の混練装置を用いる改装方法に
おいては、約−２０℃程度に冷却されたバターを、揚温
庫に入れ約３０日かけて約＋５℃程度に揚温してから改
装している。このように揚温に長時間を要するのはバタ
ーの熱伝導率が低いこと、バターに約１６％含まれる水
の相転移が起こること、段ボール紙の熱伝達が悪いこと
等が原因として上げられ、また揚温庫の温度を高め過ぎ
るとバターの一部が溶融し、品質の劣化を起こす。さら
に、このような長期の揚温作業は、生産・販売計画の制
約となるばかりでなく、揚温期間中のバターの変質や微
生物的汚染等の問題を起こす危険性を含んでいるこのバ
ターの改装方法を短期間に行う方法としては、これまで
マイクロ波で揚温する方法（特開昭５０−１４２７５６
号）及びバターの改装方法及び装置（特開平３−２５１
１４２号）が提案されている。BACKGROUND OF THE INVENTION Butter production generally peaks in summer, while consumption tends to increase in winter. Therefore, some of the butter produced in the summer is 20-30k
It is stored in the form of lumpy butter (hereinafter referred to as block butter) packaged in a cardboard box of about g, which is refurbished in winter for household butter (for example, 225 g packet). At this time, this block butter is extremely hard because it is cooled to −20 ° C. or lower to prevent oxidation, and it is necessary to raise its temperature during remodeling to adjust the softness suitable for the filling and packaging apparatus for butter. . Therefore, in the remodeling method using a conventional kneading device such as a butter / homogenizer or an auger screw, the butter cooled to about -20 ° C is put in a heating oven and heated to about + 5 ° C for about 30 days. Has been renovated since then. It takes such a long time to heat up because of low thermal conductivity of butter, phase transition of water containing about 16% of butter, and poor heat transfer of corrugated paper. Also, if the temperature of the heating chamber is raised too high, part of the butter will melt and the quality will deteriorate. Furthermore, such long-term heating work not only constrains production and sales plans, but also involves the risk of causing problems such as alteration of butter and microbial contamination during the heating period. As a method for carrying out a remodeling method in a short period of time, a method of heating by microwave has hitherto been disclosed (Japanese Patent Application Laid-Open No. 50-142756).
No.) and butter refurbishing method and device (JP-A-3-251)
No. 142) has been proposed.
【０００３】[0003]
【発明が解決しようとする課題】前者の方法は瞬時にバ
ターの温度を上げられるという長所があるが、バターの
大きさによってマイクロ波の波長や照射時間を変化させ
る必要があり、またバターが大きい場合、その表面付近
と中心部の温度差が大きくなり、温度分布を均一にしに
くいという欠点がある。また大電力を必要とするので製
造コストが高いという難点もある。後者は、粉砕したバ
ターを混練、脱気、加熱並びに圧縮しながら押し出す改
装方法で連続的なバターの揚温を可能にするが、粉砕し
たバターの温度が低温（実施例では約−２０℃）である
ために押し出し工程にて加熱を行っている。この場合一
度溶けたバターは冷却して凝固させても品質的に大きく
劣化することから、このバターに接する加熱機表面の温
度制御が品質管理の上で煩雑となる難点がある。このよ
うに従来のバターの揚温方法では長期間を要したり、微
生物汚染、製品品質の制御、製造コスト等において難点
がある。特にバターはその風味だけでなく硬度や展延性
等の物性も重要であり、これらは上記のようにバターの
温度履歴に依存しているところから、揚温工程における
バターの温度制御は品質管理の上で最も重要な因子であ
る。従ってバターの揚温においては最終温度だけでな
く、全工程中の温度履歴が考慮される必要がある。本発
明は、以上の問題点、特にこの揚温工程中の温度履歴を
考慮し、出来るだけ改装前のバター物性を維持し、且
つ、迅速で衛生的な、又低コストのバターの揚温方法を
提供することを目的とする。The former method has an advantage that the temperature of butter can be instantly raised, but it is necessary to change the microwave wavelength and irradiation time depending on the size of the butter, and the butter is large. In this case, there is a drawback that the temperature difference between the vicinity of the surface and the central portion becomes large and it is difficult to make the temperature distribution uniform. In addition, since it requires a large amount of electric power, there is a drawback that the manufacturing cost is high. The latter enables kneading, deaeration, heating, and a remodeling method of extruding crushed butter while compressing the crushed butter to continuously raise the temperature, but the crushed butter temperature is low (about -20 ° C in the example). Therefore, heating is performed in the extrusion process. In this case, once the melted butter is cooled and solidified, the quality is greatly deteriorated. Therefore, there is a problem that the temperature control of the surface of the heater in contact with the butter becomes complicated in quality control. As described above, the conventional method for heating butter requires a long period of time, and has problems such as microbial contamination, control of product quality, and manufacturing cost. In particular, butter is important not only in its flavor but also in physical properties such as hardness and spreadability. Since these depend on the temperature history of butter as described above, the temperature control of butter in the heating process is a quality control. Is the most important factor above. Therefore, it is necessary to consider not only the final temperature but also the temperature history during the whole process when heating butter. The present invention considers the above problems, especially the temperature history during the heating process, maintains the physical properties of butter as much as possible before remodeling, and is a quick, hygienic, and low-cost method for heating butter. The purpose is to provide.
【０００４】[0004]
【課題を解決するための手段】本発明は以上のような目
的を達成するため次のような方法と装置を提供する。す
なわち、バター中の水分が凍結状態にあるバターの表面
を切削刃で掻き取り、粉砕と同時に揚温して−７℃から
＋３℃の範囲の温度をもつ粒状のバターを生成するバタ
ーの粉砕揚温方法である。この方法を実施する装置とし
ては、内周方向に回転する円筒型担体の表面あるいは往
復運動する担体の表面に切削刃を配置した粉砕装置と、
この粉砕装置がバター粒子を−７℃から＋３℃の範囲の
温度に成るように駆動を制御する動力装置及び／又は粉
砕装置に温度制御用の熱媒体を供給するように構成した
粉砕バター温度制御装置と、この粉砕装置に凍結したバ
ターを一定速度で押し付けるバター送り装置と、好まし
くは粉砕したバターを一定流量で外部に排出する排出装
置からなるバターの粉砕揚温装置である。そしてバター
の投入口及び粉砕バターの排出口以外を密閉構造とし、
バター投入口から無菌の除湿した空気、好ましくは冷却
した無菌の除湿した空気を供給する無菌除湿空気発生装
置を具えたバターの粉砕揚温装置である。The present invention provides the following method and apparatus to achieve the above objects. That is, the surface of the butter in which the water content in the butter is frozen is scraped off with a cutting blade and heated at the same time as the crushing to produce granular butter having a temperature in the range of -7 ° C to + 3 ° C. It is a warm method. As an apparatus for carrying out this method, a crushing apparatus in which a cutting blade is arranged on the surface of a cylindrical carrier that rotates in the inner circumferential direction or the surface of a carrier that reciprocates,
A crushing butter temperature control configured such that the crushing device supplies a power device for controlling the driving of the butter particles to a temperature in the range of -7 ° C to + 3 ° C and / or a heating medium for controlling the temperature of the crushing device. A butter crushing and heating device comprising a device, a butter feeder for pressing frozen butter against the crusher at a constant speed, and a discharge device for discharging the crushed butter to the outside preferably at a constant flow rate. And, except for the inlet of butter and the outlet of crushed butter, have a closed structure,
It is a crushing and heating apparatus for butter equipped with an aseptic dehumidifying air generator for supplying aseptic dehumidified air, preferably cooled aseptic dehumidified air from a butter charging port.
【０００５】[0005]
【実施例】以下図面に示す実施例について説明する。本
発明は、−１０℃以下好ましくは−１５℃から−２０℃
の凍結状態にあるバターの表面を切削刃で掻き取り、粉
砕と同時に揚温して−７℃から＋３℃の範囲を持つ粒子
状のバターを生成することを特徴とするバターの揚温方
法であり、本発明の揚温装置は、円周方向に回転する円
筒型担体の表面あるいは往復運動する担体の表面に切削
刃を配置した粉砕装置と、この粉砕装置に凍結したバタ
ーを一定速度で押し付けるバター送り装置と、好ましく
は粉砕したバターを一定流量で外部に排出する排出装置
から成る。図１のものはバターの投入口及び粉砕バター
の排出口以外を密閉構造とし、バター投入口から無菌の
除湿した空気を供給する無菌除湿空気発生装置を具えた
粉砕装置が示されている。（１）は除菌空気製造ユニッ
トを示し、コンプレッサーエアーがレギュレーター
（２）を経てエアードライヤー（３）で除湿され、フィ
ルター（４）を通じて無菌の除湿した空気がエアー冷却
器（５）で冷却されてバター投入口（６）及び粉砕バタ
ーの排出口（７）以外を密閉構造とした粉砕装置（Ａ）
に供給されるようになっている。粉砕装置（Ａ）は円筒
型担体の表面に切削刃（１０）を配置したもので凍結し
たバター（ａ）をこの粉砕装置（Ａ）に一定速度で押し
付けるバダー送り装置（８）がある。このバター送り装
置（８）はモーターで回転するベルトコンベアー（９）
でバター（ａ）を粉砕装置（Ａ）の切削刃（１０）に押
しつける装置（１３）である。粉砕装置（Ａ）には又、
粉砕したバターを定常的に外部に排出する排出装置（１
１）がある。なお、（１４）はジャケットで−１５℃の
冷媒が入口（１２）から供給されて排出口（１５）から
排出されるようになっており粉砕バターを冷却するよう
になっている。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiments shown in the drawings will be described below. The present invention is -10 ° C or lower, preferably -15 ° C to -20 ° C.
The method for heating butter is characterized in that the surface of the frozen butter is scraped off with a cutting blade and heated at the same time as crushing to produce particulate butter having a temperature range of -7 ° C to + 3 ° C. The heating apparatus according to the present invention includes a crushing device in which a cutting blade is arranged on the surface of a cylindrical carrier that rotates in the circumferential direction or the surface of a carrier that reciprocates, and frozen butter is pressed against the crushing device at a constant speed. It comprises a butter feeder and a discharge device for discharging the crushed butter to the outside, preferably at a constant flow rate. FIG. 1 shows a crushing apparatus having a sealed structure other than the butter charging port and the crushing butter discharging port and having a sterile dehumidified air generator for supplying aseptically dehumidified air from the butter charging port. (1) shows a sterilized air production unit, compressor air is dehumidified by an air dryer (3) through a regulator (2), and aseptic dehumidified air is cooled by an air cooler (5) through a filter (4). Crusher (A) with a closed structure except for the butter charging port (6) and the crushing butter discharging port (7)
To be supplied to. The crushing device (A) has a cutting edge (10) arranged on the surface of a cylindrical carrier, and has a badder feeding device (8) for pressing the frozen butter (a) against the crushing device (A) at a constant speed. This butter feeder (8) is a motor driven belt conveyor (9)
Is a device (13) for pressing the butter (a) against the cutting blade (10) of the crushing device (A). The crusher (A) also has
A discharge device that constantly discharges crushed butter to the outside (1
There is 1). In addition, (14) is a jacket, and the refrigerant at -15 ° C is supplied from the inlet (12) and discharged from the discharge port (15) to cool the crushing butter.
【０００６】本発明によるバターの粉砕揚温方法におい
ては、約−１０℃以下の凍結状態のバターを上記のバタ
ー粉砕装置で掻き取りながら粉砕するが、このとき切削
刃の形状や粉砕装置の運転条件を調整して切削刃とバタ
ーの接触面に適当な摩擦を発生させ、これによって掻取
られたバターが約−７℃から約＋３℃程度の範囲に揚温
されるようにする。通常のバターには約１６％の水分が
含まれており、図２に示したバター比熱曲線に見るよう
に０℃付近で水の相転移に起因する大きな吸熱を起こ
す。従って、図３に示したバター昇温に要するエネルギ
ー特性に見るように、０℃以下に冷却されたバターを０
℃を越えて揚温すると大きなエネルギーが必要となる。
逆に見ると、この温度付近である程度のエネルギーの出
入りがあってもその温度は余り変化しない。従って、上
記の掻き取られたバターの温度を０℃近傍にする調整は
制御的には比較的容易で、安定化させることが出来る。
すなわち、０℃近傍の粉砕バターは比較的容易に安定し
て生成することが出来る。一方、この０℃近傍の温度を
持つ様に掻き取られたバターは、通常、このバターの粉
砕装置あるいは排出装置において造粒され、約０．５ｃ
ｍから３ｃｍ程度の粒子を形成し、形状的にも、硬度的
にも後工程に適した状態となる。以上に述べたように本
発明においては、揚温には粉砕及び混練時の力学的エネ
ルギーの熱エネルギーへの変化を利用し、高温の物体に
接触させて加熱する様な加熱装置の表面にバターを直接
接触させていない。このような粉砕による揚温では、粉
砕においてはバターの掻き取り厚さが通常０．１ｍｍ以
下であることから加熱装置で行うような熱伝導を利用し
た揚温と異なり、均一な温度分布を持つような揚温を行
うことができる。以上のように凍結状態のバターの粉砕
において、バター中の水分の相転移を利用し、品質劣化
につながる溶融を起こさず、また、後工程で取り扱いや
すい状態の粉砕バターを安定して生成することが本発明
の特徴である。In the butter crushing and heating method according to the present invention, butter in a frozen state at about -10 ° C or lower is crushed by scraping with the above-mentioned butter crushing device. At this time, the shape of the cutting blade and the operation of the crushing device are operated. By adjusting the conditions, appropriate friction is generated on the contact surface between the cutting blade and the butter so that the scraped butter is heated to the range of about -7 ° C to about + 3 ° C. Normal butter contains about 16% of water, and as shown in the butter specific heat curve shown in FIG. 2, a large endotherm due to the phase transition of water occurs near 0 ° C. Therefore, as can be seen from the energy characteristics required to increase the temperature of butter shown in FIG.
A large amount of energy is required to heat above ℃.
On the contrary, even if some energy goes in and out around this temperature, the temperature does not change much. Therefore, the adjustment of the temperature of the scraped butter near 0 ° C. is relatively easy in terms of control and can be stabilized.
That is, the crushed butter at around 0 ° C. can be produced relatively easily and stably. On the other hand, the butter scraped so as to have a temperature near 0 ° C. is usually granulated in a crushing device or a discharging device of this butter to give about 0.5 c.
Particles of about m to 3 cm are formed, and the shape and hardness are in a state suitable for the subsequent process. As described above, in the present invention, the change in the mechanical energy at the time of crushing and kneading to the thermal energy is used for the heating, and the butter is applied to the surface of the heating device for contacting and heating a high-temperature object. Is not in direct contact with. In such heating by crushing, since the scraping thickness of the butter is usually 0.1 mm or less in crushing, it has a uniform temperature distribution, unlike heating by using heat conduction as in a heating device. Such heating can be performed. As described above, in the crushing of frozen butter, the phase transition of the water content in the butter is used to prevent melting that leads to quality deterioration, and to stably produce crushed butter in a state that is easy to handle in the subsequent process. Is a feature of the present invention.
【０００７】図４、乃至図８は本発明装置を用いた実験
結果で図４はバター流量と平均バター粒径の関係を回転
数８００ｒｐｍと９００ｒｐｍで求めた結果を示してお
り、バター粒径はバター流量によって変化することがわ
かる。図５はバター流量と出口バター温度との関係を８
ｏｏｒｐｍと９ｏｏｒｐｍで求めた結果を示しており、
バター流量により出口バター温度が変化することがわか
る。図６、７、８は９００ｒｐｍの回転数でバター流量
が２２６ｋｇ／ｈ、３２０ｋｇ／ｈ、４２９ｋｇＺｈに
おける粒径の分布を示しているが何れも粒径７ｍｍと９
ｍｍのものの頻度が多いことがわかる。そして、−２０
℃に冷却された約３０ｋｇのブロックバターを掻取り方
式の回転型粉砕装置を用い、回転数９００ｒｐｍで粉砕
したところ、５ｍｍから３０ｍｍ程度の大きさのバター
粒子が得られた。この時、得られたバターの粒子の温度
は約−１℃であった。即ち、粉砕装置において約１９℃
の揚温を行うことが出来た。FIGS. 4 to 8 show the results of experiments using the apparatus of the present invention. FIG. 4 shows the results of the relationship between the butter flow rate and the average butter particle size obtained at the rotational speeds of 800 rpm and 900 rpm. It can be seen that it changes depending on the butter flow rate. Figure 5 shows the relationship between the butter flow rate and the outlet butter temperature.
The results obtained at oorpm and 9oorpm are shown.
It can be seen that the outlet butter temperature changes depending on the butter flow rate. FIGS. 6, 7 and 8 show particle size distributions at a butter flow rate of 226 kg / h, 320 kg / h and 429 kgZh at a rotation speed of 900 rpm.
It can be seen that the frequency of mm is high. And -20
Approximately 30 kg of block butter cooled to 0 ° C. was crushed at a rotation speed of 900 rpm using a scraping type rotary crusher, and butter particles having a size of about 5 mm to 30 mm were obtained. At this time, the temperature of the obtained butter particles was about -1 ° C. That is, about 19 ℃ in the crusher
Was able to heat up.
【０００８】[0008]
【発明の効果】本発明によれば揚温工程中の温度履歴を
考慮しながらできるだけ改装前のバター物性を変化させ
ずに維持し、かつ迅速で衛生的な又低コストのバターの
揚温方法がえられるという特徴がある。EFFECTS OF THE INVENTION According to the present invention, the temperature of the butter before the remodeling is kept unchanged as much as possible while considering the temperature history during the heating process, and the heating method of butter is quick, hygienic, and low cost. There is a feature that can be obtained.
【０００９】[0009]
【図面の簡単な説明】[Brief description of drawings]
【図１】本発明バター揚温装置の説明図FIG. 1 is an explanatory view of a butter heating device of the present invention.
【図２】バター比熱曲線図[Fig. 2] Butter specific heat curve diagram
【図３】バターの昇温に要するエネルギー特性図[Fig. 3] Energy characteristic diagram required for heating butter
【図４】バター流量とバター粒径との関係を示す図FIG. 4 is a diagram showing a relationship between a butter flow rate and a butter particle size.
【図５】バター流量と出口バター温度の関係を示す図FIG. 5 is a diagram showing a relationship between a butter flow rate and an outlet butter temperature.
【図６】回転数９００ｒｐｍ、バター流量２２６ｋｇ／
ｈにおける粒子の分布図6] Rotation speed 900 rpm, butter flow rate 226 kg /
distribution map of particles in h
【図７】回転数９００ｒｐｍ、バター流量３２０ｋｇ／
ｈにおける粒子の分布図FIG. 7: Rotation speed 900 rpm, butter flow rate 320 kg /
distribution map of particles in h
【図８】回転数９００ｒｐｍ、４２９ｋｇ／ｈにおける
粒子の分布図FIG. 8 is a particle distribution chart at a rotation speed of 900 rpm and 429 kg / h.
【符号の説明】 １ 無菌除湿空気製造ユニット ２ レギュレター ３ エアドライヤー ４ フィルター ５ エアー冷却器 ６ バター投入口 ７ バター排出口 ８ バター送り装置 ９ ベルトコンベア １０ 切削刃 １１ 排出装置 １２ 冷媒入口 １４ ジャケット １５ 冷媒排出口[Explanation of Codes] 1 aseptic dehumidified air production unit 2 regulator 3 air dryer 4 filter 5 air cooler 6 butter inlet 7 butter outlet 8 butter feeder 9 belt conveyor 10 cutting blade 11 discharge device 12 refrigerant inlet 14 jacket 15 refrigerant Vent
Claims (3)
削刃で掻き取り、粉砕と同時に揚温して、−７℃から＋
３℃の範囲の温度を持つ粒子状のバターを生成するバタ
ーの粉砕揚温方法。1. The surface of butter whose water content is frozen is scraped off with a cutting blade, and heated at the same time as crushing, and from + 7 ° C. to +
A method of crushing and heating butter which produces particulate butter having a temperature in the range of 3 ° C.
るいは往復運動する担体の表面に切削刃を配置した粉砕
装置と、この粉砕装置がバター粒子を−７℃から＋３℃
の範囲の温度に成るように駆動を制御する動力装置及び
／又は粉砕装置に温度制御用の熱媒体を供給するように
構成した粉砕バター温度制御装置と、この粉砕装置に凍
結したバターを一定速度で押し付けるバター送り装置
と、好ましくは粉砕したバターを一定流量で外部に排出
する排出装置から成るバターの粉砕揚温装置。2. A crushing device in which a cutting blade is arranged on the surface of a cylindrical carrier that rotates in the circumferential direction or the surface of a carrier that reciprocates, and this crushing device measures butter particles from −7 ° C. to + 3 ° C.
A power unit for controlling the drive so that the temperature is in the range of and / or a crushing butter temperature control device configured to supply a heat medium for temperature control to the crushing device, and a frozen butter for this crushing device at a constant speed. A crushing and heating device for butter, which comprises a butter feeding device for pressing the crushed syrup and a discharging device for discharging crushed butter to the outside at a constant flow rate.
以外を密閉構造としバター投入口から無菌の除湿した空
気、好ましくは冷却した無菌の除湿した空気を供給する
無菌除湿空気発生装置を備えた請求項２記載のバターの
粉砕揚温装置3. An aseptic dehumidifying air generator for supplying aseptic dehumidified air, preferably cooled aseptic dehumidified air from the butter charging port, which has a closed structure except for the butter charging port and the crushing butter discharging port. The butter crushing and heating device according to claim 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5166793A JP2816296B2 (en) | 1993-07-06 | 1993-07-06 | Method and apparatus for producing granular butter from frozen lump butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5166793A JP2816296B2 (en) | 1993-07-06 | 1993-07-06 | Method and apparatus for producing granular butter from frozen lump butter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0723710A true JPH0723710A (en) | 1995-01-27 |
| JP2816296B2 JP2816296B2 (en) | 1998-10-27 |
Family
ID=15837782
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5166793A Expired - Lifetime JP2816296B2 (en) | 1993-07-06 | 1993-07-06 | Method and apparatus for producing granular butter from frozen lump butter |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2816296B2 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02265432A (en) * | 1988-11-07 | 1990-10-30 | Verband Nordostschweizer Kaeserei & Milch Genossenschaft | Process for making butter that is low in fat and spreads easily |
| JPH03259072A (en) * | 1990-03-07 | 1991-11-19 | Iwai Kikai Kogyo Kk | Thawing machine |
-
1993
- 1993-07-06 JP JP5166793A patent/JP2816296B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02265432A (en) * | 1988-11-07 | 1990-10-30 | Verband Nordostschweizer Kaeserei & Milch Genossenschaft | Process for making butter that is low in fat and spreads easily |
| JPH03259072A (en) * | 1990-03-07 | 1991-11-19 | Iwai Kikai Kogyo Kk | Thawing machine |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2816296B2 (en) | 1998-10-27 |
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