DE1035457B - Process and device for the production of aerated edible fat - Google Patents

Description

The invention relates to the production of aerated edible fat.

A continuous process for the production of aerated edible fat is known in which liquid fat in a treatment device known as a »votator« while stirring is rapid cooling is subject (see also A. E. Bailey, "Industrial Oil and Fat Products", Interscience Publishers, Inc., New York, 1945, pp. 702 to 708). This votator has a so-called Α-unit, which contains one or more thin-walled nickel tubes comprises, which by a coolant, such as. B. evaporating liquid ammonia, are surrounded. The pipes are provided with inner circumferential wings, which remove the thin film of cooled material from the Remove pipe walls. After cooling, the mixture, in which kernels are formed by very small fat crystals, enters a B-unit of the Votators, in which the crystallization of the fat is largely completed. The ventilated one emerges from the B-unit Edible fat to a homogenizing valve and then to the filling nozzles, from which it is turned into liquid Form leaks into container.

The invention aims to provide a method for the production of blocks or shaped pieces of wrapped to create aerated edible fat that have good plastic properties.

The invention provides a method for the production of aerated edible fat, in which a stream of liquid fat is cooled and stirred at the same time to form a solid and liquid phase, and is then subjected to a shearing action under pressure, and which is characterized in that already before the cooling and stirring stage, the flow of liquid fat to form one solid and one liquid phase is simultaneously pre-cooled and stirred, then between the two phases essentially equilibrium is brought about by flowing the flow through an equalization or storage chamber is performed, in which it is stirred, and after the shear stage, the fat stream crystallizes and fed to an automatic packing machine under pressure.

The shear stage is preferably accompanied by a sudden decrease in pressure, and the Pressure of the aerated fat during its cooling is preferably much higher than the pressure during the crystallization and the movement to the packing machine.

The shear of the fat and the sudden decrease in its pressure can be obtained by that the fat flow through a device influencing the structure, preferably a narrow opening, such as B. a slide valve is passed. The printing method and apparatus for the production of aerated edible fat

Applicant: Unilever N.V., Rotterdam (Netherlands)

Representative: Dr. E. Wiegand, Munich 9,

and Dipl.-Ing. W. Niemann, Hamburg 1, Ballindamm 26,

Patent attorneys

Claimed Priority: Great Britain June 16, 1954

Donald Hugh Clarke,

Upminster, Essex (UK),

has been named as the inventor

of the emerging from the second cooling and stirring device Fat stream can by means of a pressure generator, for example a pump, which is also used as Processing device can serve to be reinforced before the fat is pressed through the narrow opening.

The pre-cooling and stirring step can reduce the temperature by approximately 10 to 25 ° C cause. The subsequent cooling and stirring stage can reduce the temperature by approximately 10 effect up to 15 ° C. The actual temperature drop within the area becomes natural by the type of oil batch, the initial temperature of the fat and the need to form more solid and liquid phases in the chilled fat. The higher the initial temperature, the greater it is the temperature decrease for a given batch of oil.

For best results, the fat should have an initial temperature of 30 to 45 ° C, with the real temperature depends on the fat mixture. Preferably the whole thing is done in so-called shortenings The fat to be converted is subjected to the steps outlined above.

The pre-cooling and stirring stage can be carried out, for example, that the flow of liquid Fat is fed through at least one tube of the A-unit of a votator.

The plastic properties of the aerated edible fat are achieved by lowering the temperature in the pre-cooling stage and cooling stage and through the

S09 579/296

The extent to which there is substantial equilibrium between the phases affects the induction the equilibrium conditions lead to an increase in the temperature of the cooled material. This temperature rise should preferably be between 6 and 10 ° C.

The second cooling and stirring stage can be carried out in that the equilibrium mixture of the Phases is passed through at least two tubes of the A-unit of a votator.

The fat is preferably mixed with the required amount before the first or pre-cooling and stirring stage ventilated harmless gas.

The presence of trapped gas during cooling has poor efficiency the cooling result. Therefore, the pressure of the aerated fat while it is being cooled should be sufficient be high so that essentially all of the gas introduced will be in solution during cooling is located. The pressure acting on the cooled aerated fat should essentially take place before crystallization is finished, to be reduced to such an extent that enough trapped gas from the dissolved goes into the enclosed state in order to finally obtain a block of aerated edible fat give that is uniform in appearance and is not disfigured by dark stripes, d. i.e., the appearance of the final block should be that of a conventional method as described above manufactured blocks of edible fat.

The pressure at which the crystallization takes place should be as low as possible, preferably not greater than 2 kg / cm ² . Such a low pressure in the crystallization can be achieved that the aerated fat in a solidification chamber, such as. B. the B-unit of a votator, can solidify, wherein the cross-sectional area of this solidification chamber is at least about 50 times as large as that of the line which supplies the fat to the shearing device. Such a solidification chamber may require external heating in very cold weather or with certain oil mixtures, and such heating may e.g. B. be carried out in that water at about 24 ° C is passed through a water jacket surrounding the solidification chamber. If the edible fat is to be wrapped in an automatic, intermittent packing machine, the solidification chamber can be connected to the packing machine by a connecting line which is provided with a device for applying an intermittent or constant additional pressure to the material emerging from the solidification chamber, this being the case The device for applying additional pressure serves to absorb the material emerging from the solidification chamber during the period in which the packaging machine is closed. Such a connecting line with a device for applying an intermittent pressure is described in British patent specification 590,935. With this arrangement, the pressure is applied when the packer is open for loading and is released while the packer is closed. The intermittent or constant pressure in the connecting line should also be kept low, so that it can, for. B. has a value not exceeding 1.5 kg / cm ² . Any overcurrent lines from this connection, which serve to receive the material to be packed during the period in which there is no supply to the packing machine, can also be used from the outside, e.g. B. be heated to 70 ° C by hot water that circulates through the jacket surrounding the overcurrent line. In order to counter the build-up of pressure which causes a loss of ventilation in the edible fat if the packing machine should come to a standstill, the material can be automatically diverted from the B-unit when the packing machine is stopped.

The invention is explained in more detail below with reference to the drawing, in which a device for carrying out an embodiment of the invention for the continuous production of aerated Cooking fat and its packaging by means of an intermittent packaging machine is shown schematically.

According to the drawing is a serving to hold liquid fat vessel 1 with a jacket is provided and equipped with an agitator 4, through a line 2 via a valve 3 with a Ball valve 5 connected in a jacket provided with a container 6, in which the mirror on is kept at a constant level. The output line 7 of the container 6 connects the container with a dispensing pump 9. The vessel 1, the container 6, the line 7 and the pump 9 represent those described above The line 7 has the shape of an inverted shape over part of its length U-shaped tube, and a needle valve 10, which is open to the atmosphere, is with the ascender of the inverted U-tube by a line that is approximately two feet long. The valve 10 lies above the level of the liquid fat in the container 6, which is kept at a constant level in the container will. The output line 11 of the pump 9 is provided with a pressure gauge 60 and a safety valve 61 provided and releases the material in a tube 12, which is part of the Α-unit of a three-pipe Votators forms, the other two tubes of which are denoted by 13 and 14, respectively. The exit 15 of the pipe 12 is connected to a crystallizing unit 16 which represents the above-mentioned equalization chamber. The crystallizing unit 16 consists of a cylinder which is provided with an axial shaft 17, the carries a series of radial rods 18 which are helically arranged over 120 ° and with a fixed set of rods 19 attached to the cylinder wall. One line 20 connects the crystallizing unit 16 to the inlet side of the tube 13, which is in series with the tube 14 is switched. The output line 21 of the pipe 14 is connected to the inlet of a gear pump 22, which is driven by a motor via a speed change gearbox 36. The exit line 23 of the pump 22 carries a pressure gauge 67 and is connected to a slide valve 24 which in turn connected via a line 23 to a solidification chamber 26 or the B-unit of the votator is. The outlet side of the chamber 26 is connected to a coupling arrangement by suitable flange connections 27, the details of which are described in British Patent 590,935. The coupling arrangement 27 is directly connected to an intermittently operating packing machine 28 in the manner shown in FIG the manner described in British Patent 590,935. A conveyor 29 is for Removal of the wrapped packages from the vicinity of the packaging machine provided.

The line 23 is preferably connected to two systems, each of which consists of a slide valve 24

Claims (7)

5 6 a conduit 25, a solidification chamber 26, one is thrown until its temperature is about 14 ° C Coupling arrangement 27, a packing machine 28 and carries. As in the pipe 12, the agitation speeds are a conveyor 29, the two speed and the passage in the tubes 13 and 14 so Systems are arranged parallel to each other. The measured that the temperature drop in seconds For the sake of simplicity, however, only 5 is shown in the drawing over the whole of the tubes reproduced such a system. Material is distributed. The material that the The mode of operation of the above-described connection tube 14 is then carried out by the gear pump Order is briefly as follows: 22 led, which both edited the material as A suitable fat mixture which, when warm, also increases its pressure to approximately 20 kg / cm ² and in front of the water in the jacket of the vessel 1 at a temperature, preferably to 60 kg / cm ² . The material is kept door at 39 ° C, is pressed from this vessel with this high pressure through the slide valve 24 by gravity into the container 6 of constant, which is only opened just enough that it mirrors where it is on a temperature of a very small opening for the passage of 39 ° C is kept by warm water that presents through material. Considerable shear forces act around the jacket of the container 6. From the container 15 onto the material, when it passes through the valve 24 ter 6, the liquid fat mixture is discharged by means of the waste. After passing through the valve 24 and the feed pump 11 withdrawn and under a pressure from the line 25, the material flow suddenly expands in about 17.5 kg / cm ² into the pipe 12. The B-unit 26 outputs one. The length of the conduit 23, regulated amount of air from the atmosphere or from which the gear pump 22 and valve 24 binds inert gas, such as nitrogen, is through the needle 20, is critical to any product from the desired valve 10 into the fat stream in the line 7 flowing in to achieve reduced plasticity. When the men are calm. The supply of coolant to the length of the conduit is too great, the crystal tube 12 advances and the rate of passage of the product before the shear stage too far through the tube 12 are adjusted so that one is advancing. The diameter of the conduit also affects this sudden drop in temperature to about 21 ° C in 25, but to a much lesser extent. Generally the pipe 12 enters. The agitation in the tube 12 is said to have an inside diameter of such a magnitude that the temperature should be about 2.5 cm and a length between 50 and the temperature drop, which is first in that of the tube wall at 75 cm. After the solidification occurs in the next lying material, on the whole unit 26 is completed, the solidified material passes through the pipe fat in a few seconds to the coupling arrangement 27 and then to the künd, z. B. in 5 seconds, is transmitted. After packing machine 28. Both the coupling assembly exiting tube 12, the material now 27 and packing machine 28 operating as it contains cores of both high melting and low melting glycerides described in British Patent 590,935, passes through the conduit is, and the wrapped packages are through the 15 to the crystallizing unit 16. In the crystallizing 35 conveyor device 29 away from the packing machine 16 crystallize, which is conveyed out in the pipe 12. different kernels. A temperature rise occurs in Example follow the release of heat of crystallization. The shaft 17 is rotated at such speed. The following oil mixture was referred to in the run that a vigorous stirring of the Mate 40 processed in the manner described in the drawing: rials in the unit 16 is brought about. The dimensional peanut oil 20% sings of unit 16 and the degree of agitation are palm oil * 30% chosen so that coconut oil at the outlet of the unit 10% 16 prevailing temperature most of the hardened WalöY (melting point 37 ° C) 40%
Crystals that can separate are separated 45 and the state of equilibrium between the solid and liquid phase during processing was almost, even if the fat in the vessel 1 still had a value of 39 ° C. This was not finally reached. In order to bring about equilibrium, an absolute needle valve 10 would require an air embodiment of the invention containing 50% (ecm per 100 g) of this aerated edible fat produced. The material under stirring for a long time in fat mixture was kept in the tube 12 of the A-unit 16 additional units. While this was pre-cooled by the votator to 19 ° C and left which would be desirable in order to produce an end product with still crystallizing unit 16 with a temperature of better plastic properties, the pressure of the fat in the pipe 12 would be 26.5 ° C the difficulty in working the 55 Α pack unit of the votator was 17.5 kg / cm ² . Machine 28 was created as a result of excessive softening of the raw material suddenly cooled to a temperature of 13 ° C, caused by the stirring, of 13 and 14 of the Α-unit of the votator. There must therefore be a balance between the gear pump 22 and the slide valve 24 are irrelevant to the degree of plasticity of the end product and which are adjusted so that on the material in the line its packability can be found. A single 60 23 pressure of 49 kg / cm ^{2 was} applied. The individual unit 16 of 33 cm in diameter and 114 cm of material entered after passing through the slide valve length with a stirrer, which at 230 rev / min. 24 working in the B-unit 26 of the votator with a pressure has in this case been found to be satisfactory from 1.0 to 1.4 kg / cm ² , where it solidified. This has been proven to give an air pressure on the piston of the clutch assembly improved in terms of plasticity, that in the machine 28 65 27 was 1.0 kg / cm ² ,
can be properly packaged. The temperature the equilibrium mixture, which the unit 16 claims:
leaves is about 25 to 27 ° C. The mixture is then passed into the tubes 13 and 14, where they 1. Process for the production of ventilated another sudden drop in temperature below edible fat, at which a stream of liquid Fat is cooled and stirred at the same time and then subjected to a shear effect under pressure, characterized in that even before the cooling and stirring stage, the flow of liquid fat to Formation of a solid and a liquid phase is simultaneously precooled and stirred, then an equilibrium is essentially brought about between the two phases by the Current is passed through a compensation or storage chamber in which it is stirred is, and after the shear stage the fat stream crystallized and pressurized an automatic Packing machine is fed. 2. The method according to claim 1, characterized in that that the shear stage is accompanied by a sudden release of pressure and the pressure of the aerated fat that is cooled is much higher than that during crystallization and moving to the packing machine. 3. The method according to claim 2, characterized in that the fat stream crystallizes at a pressure ^{not exceeding 2 kg / cm 2.} 4. The method according to any one of claims 1 to 3, characterized in that the fat is subjected to ^{the shearing action under a pressure of at least 20 kg / cm 2.} 5. The method according to any one of claims 1 to 4, characterized in that the fat by a Temperature decrease of about 15 to 25 ° C is pre-cooled. 6. The method according to any one of claims 1 to 5, characterized in that the fat by a Temperature decrease of about 10 to 15 ° C is cooled. 7. The method according to any one of claims 1 to 6, characterized in that the fat by the Compensation or storage chamber during such a period of time that its temperature increases by 6 to 10 ° C. Considered publications:
Austrian Patent No. 176 434;
U.S. Patent No. 2,558,204;
British Patent No. 590,935. 1 sheet of drawings © 809 579/296 7.58