COOLING OF EMULSIFIED OIL AND FAT COMPOSITION

摘要

PURPOSE:To obtain an emulsified oil and fat composition having excellent emulsion stability and palatability by quickly cooling an emulsified oil and fat composition with a heatexchanger under a condition to follow a specific cooling curve. CONSTITUTION:An emulsified oil and fat composition useful as a main component of a food such as whipped cream is quickly cooled by a heat-exchanger using a refrigerant such as ethylene glycol of <=0 deg.C under a condition satisfying the formula I (Y is temperature of the emulsified oil and fat composition at the distance X; T1 is temperature of the emulsified oil and fat composition at the inlet of the heat-exchanger; T2 is temperature of the emulsified oil and fat composition at the outlet of the heat-exchanger; t1 is temperature of the refrigerant at the inlet of the heat-exchanger; t2 is temperature of the refrigerant at the outlet of the heatexchanger; l is total length of the heat-exchanger; T1 is 15-70 deg.C; T2 is -1 to +10 deg.C; t is <=0 deg.C) along a cooling curve satisfying the formula II (Tm is cooling time; W is flow rate of the emulsified oil and fat composition; A is cross-section of the heat-exchanger; 3g is specific gravity of the emulsified oil and fat composition; l is total length of the heatexchanger; Tm is 1/60<2> to 300/60<2>).