JP2002065169A - Food having integrally molded hollow coat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food having an integrally molded hollow coat, in which a second food is packed in the interior of the hollow coat. SOLUTION: This food is obtained by charging water 8 into recessed parts 6a of a lower mold half 6, closing the mold, cooling the circumference of the forming mold 6 while rotating the closed forming mold 6, preparing a hollow coat 2 provided with an outline along wall surface of the recessed parts 6a and 1a, packing contents, e.g. colored water through a nozzle into the hollow coat 2 and freezing the contents.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food having an integrally formed hollow shell.

[0002]

2. Description of the Related Art There is known a food, typically a confectionery, having a hollow outer skin and filling an inner space surrounded by the outer skin with another food material. For example, a relatively small bite-sized cream puff that can be eaten with a bite, chocolate filled with alcohol (typically whiskey), buns, middle ice cream with ice cream inside Creams and the like are known.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food having an integrally formed hollow shell. Another object of the present invention relates to a food product having an integrally formed hollow shell that can be industrially mass-produced. It is a further object of the present invention to provide a food product having an integrally formed hollow shell that can be shaped by heating or cooling a liquid or fluid.

[0004]

According to one aspect of the present invention, such a technical problem is solved by putting a first food material into a mold and then cooling or heating around the mold. This is attained by providing a food product comprising an integrally formed hollow shell, wherein the inside of the shell is filled with a second food material.

[0005] According to another aspect of the present invention, after the first food material is put into a mold, a hollow outer skin integrally formed by cooling or heating around the mold is provided.
This is achieved by providing a food characterized in that an inner layer made of a second food material is formed inside the outer skin.

[0006] To make the skin of the food according to the present invention, it is convenient to use a mold for mass production. The mold may be a metal mold or an expandable resin mold. By placing the first food material in such a mold cavity and cooling or heating it, the outer contour of the food skin of the present invention is created by the walls forming the mold cavity. Once the outer skin is completed, expose or remove the outer skin from the mold and fill the second food material into the outer skin, or inside the outer skin,
An inner layer of a second food material is formed. These second food ingredients, by cooling or heating,
The liquid or fluid may be selected from materials that solidify.

[0007] When a material which is solidified by cooling or heating is selected as the second food material, the second food material is filled in the outer skin and then cooled or heated around the outer skin. The second food material may be hardened. Various aspects of a food product according to the present invention and methods of making the same will become apparent from the detailed description of the preferred embodiments, which refers to the accompanying drawings.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to some preferred embodiments. 1 and 2 illustrate a food according to the invention. FIG.
The food 1 shown in FIG. 1 comprises an outer skin 2 as an outer layer, and contents, that is, a filling 3 enclosed therein. Outer skin 2
Consists of an integrally molded hollow body made by a molding die (FIG. 3) described later. The material constituting the outer skin 2 may be a liquid or a fluid before molding, and specific examples include water, juice, alcoholic beverages (including all drinking alcohols such as whiskey and wine), and curing. Gelatin before processing, dough for the skin in the middle, uncured chocolate, raw material for kamaboko, dough for bread and castella, etc. can be mentioned.

FIG. 1 shows a food 1 as a product. The outer skin 2 of the food 1 as a product is made of, for example, ice or frozen liquor if the material is water or liquor. If it is chocolate, it is composed of chocolate as a solid that has lost its fluidity, if it is gelatin, it is a hardened gelatin, and if the material of the outer skin 2 is a raw material of kamaboko, it is a so-called kamaboko after heating Be composed. As can be understood from such an example, the material of the outer hull 2 can be selected from food materials which lose their fluidity and become a solid by heating or cooling.

The outer skin 2 of the food 1 shown in FIG. 1 is shown in the shape of a sphere, but the outer contour of the outer skin 2 is arbitrary. For example, it can be arbitrarily selected from arbitrary three-dimensional shapes such as a tetrahedron and an ellipsoid. Further, the outer contour of the outer cover 2 may be constituted by a flat surface, or may be provided with a large number of protrusions from the outer surface such as confetti. The molded outer cover 2 is hollow and has an internal space 4.

The contents 3 contained in the inner space 4 of the outer cover 2 include ice cream, ice (including shaved ice and sherbet-like), frozen liquor (including shaved ice and sherbet-like), liquid liquor, and frozen liquor. Juices (including shaved ice and sherbet), liquid juices, chocolate, plum, granular or powdered foods,
Soy sauce mixed with wasabi, white cream, plum meat, etc.
Although it can be composed of any food material such as solid, fluid, semi-fluid, and powder, the material of the contents 3 and its state (liquid, fluid or solid) are determined in relation to the selected outer skin 2. Should be selected.

An example of a combination of the outer cover 2 and the contents 3 is as follows. Hull 2 Filler 3 Example 1: Ice Ice cream Example 2: Colorless and transparent ice Colored ice Example 3: Ice Frozen liquor Example 4: Kamaboko Soy sauce mixed with wasabi Example 5: Colored ice Frozen liquor

FIG. 2 shows a mold 5 for making the outer skin 2. The outer mold 5 is composed of a lower mold half 6 and an upper mold half 7, and recesses 6 a, 7 a are formed in the two 6, 7 at positions corresponding to each other. By matching the upper half 7 with the lower half 6
The wall surface 6b forming the concave portion 6a of the upper mold half and the wall surface 7b forming the concave portion 7a of the upper mold half 7 form a contour surface for forming the outer shape of the outer cover 2.

First, the outer skin 2 of the food 1 is made using a mold 5 shown in FIG. Next, a process of making the outer skin 2 will be described. A flow of a series of steps for manufacturing the outer skin 2 is shown in FIG. 4, and with reference to FIG. The steps will be described in detail.

First, as a preparation step of the molding die 5, the lower half 6 to the upper half 7 are set in a horizontal state in which the mold is opened. Next, in the recess 6a of the lower mold half 6,
Water 8 (FIG. 2) is charged (step S1 in FIG. 4). As can be understood from the following description, the thickness of the outer skin 2 is determined by the amount of water input, that is, the amount of water injected into the recess 6a.
It is desirable that the amount of water injected into the recess 6a be accurately controlled so that the outer skin 2 having a desired thickness is obtained.

After all the recesses 6a are filled with water, the upper mold half 7 is placed on the lower mold half 6 and the mold is closed (step S2 in FIG. 4). Next, while rotating the closed mold 6, the periphery of the mold 6 is cooled (Step S in FIG. 4).
3). As a method of rotating the mold 6, the mold 6 may be rotated in one direction about the axis of the mold 6, or the mold 6 may be periodically rotated at an appropriate timing while changing the rotation direction to the opposite direction. You may make it cool. Further, the rotation axis of the molding die 6 may be swung while the molding die 6 is being rotated in this way.

When the mold 6 is cooled while being rotated, water in the cavity of the mold 6 is removed from the recesses 6a, 7a.
It gradually becomes ice while flowing along the wall surfaces of the recesses, and finally, the hollow shell 2 having the outer contour along the wall surfaces of the recesses 6a and 7a can be made.

When the outer shell 2 made of ice is completed, the mold 6 is released and the upper half 7 is removed (step S in FIG. 4).
4). At this time, it is preferable to keep the lower mold half 6 in a horizontal state. As shown in FIG. 3, the outer half 2 of the molded hollow ice is held in the lower half 6 and the upper half is exposed.

Next, nozzles 10 located above and corresponding to the respective outer skins 2 are prepared. Preferably, the nozzle 10 is heated at least at its tip. The tip of the nozzle 10 is desirably sharp. When the heating of the nozzle 10 is completed, the nozzle 10 is lowered toward the top of the outer skin 2, penetrates the top of the outer skin 2, and the tip of the nozzle 10 penetrates into the internal space 4 of the outer skin 2 (FIG. 4). Step S5). This state is shown by a virtual line in FIG.

Next, if the contents 3 are made of colored ice, colored water is filled into the inner space 4 of the outer cover 2 through the nozzle 10 (step S6 in FIG. 4). The amount of the colored water to be filled into the internal space 4 may be such that it substantially fills the internal space 4. When the coloring water filling operation is completed, the nozzle 10 is raised and the nozzle 10 is separated from the outer cover 2 (step S7 in FIG. 4). Next, the outer skin 2 containing the colored water therein is cooled while being held in the lower mold half 6 to freeze the colored water (step S8 in FIG. 4). Although not necessarily required, the process of freezing this colored water into ice
Alternatively, after the ice has been formed, for example, water is sprayed toward the top hole of the outer skin 2 formed in the step of penetrating the nozzle 10 described above, and this is frozen to close the top hole of the outer skin 2. (Step S9 in FIG. 4).

Through the above-described steps, a product 1 made of spherical ice having a content 3 made of colored ice in the outer skin 2 of ice is completed. This spherical ice product 1
For example, by turning the lower mold half 6 upside down,
It can be taken out from the lower mold half 6 (step S in FIG. 4).
10). If necessary, a slight impact may be applied to the inverted lower mold half 6 to promote the mold release of the spherical ice product 1.

If, for example, sherbet-shaped or shaved ice is used as the contents 3, the outer shell 2 may be filled with a sherbet or shaved ice made outside through the nozzle 10. If a kamaboko is employed as the outer cover 2, the heating may be performed while rotating the mold in the above-described step S3 (FIG. 4).
In FIG. 4, soy sauce mixed with wasabi is filled into the outer skin 2 through the nozzle 10, and further, in step 8, after the raw material of kamaboko is applied or filled into the hole of the outer skin formed by inserting the nozzle 10, By heating this, the additional kamaboko may close the nozzle insertion hole of the outer cover.

FIG. 5 shows a modified food product 20 according to the present invention. In the description of the food 20, the same reference numerals are given to the same elements as the food 1 of the above-described first embodiment, and the description thereof will be omitted. Hereinafter, the characteristic portions of the food 20 of the modified example will be described. Add.

The food 20 comprises an outer skin 2 and an inner layer 21 formed on the inner wall surface. The outer skin 2 is typically
The inner layer 21 is colored ice and relatively thin ice. Food 20 comprising such two layers of ice inside and outside
First, the outer skin 2 is made by the above-described method (steps S1 to S4 in FIG. 4), and then, for example, the colored water is sprayed on the inner surface of the outer skin 2 using the nozzle 22 shown in FIG. By cooling, the colored ice layer 21 can be formed adjacent to the inner surface of the outer skin 2.

Referring to the nozzle 22 shown in FIG. 6, the tip of the nozzle 22 is closed, and a plurality of holes 23 are formed on the side surface of the nozzle 22. Colored water is injected through the holes 23. Before piercing the nozzle 22 into the outer skin 2, it is convenient to heat the tip of the nozzle 22. Thereby, the nozzle 22 penetrates into the outer skin 2 while partially dissolving the contact portion with the outer skin 2, thereby facilitating insertion into the outer skin 2.

It is convenient to move the nozzle 22 forward and backward along the axis while spraying the colored water, in order to form colored ice uniformly on the inner surface of the outer cover 2. In addition, the nozzle 22 may be rotated around an axis while moving the nozzle 22 forward and backward.

As described above, the hollow ice 20 having the inner and outer double layers can be manufactured. The inner space 24 may be filled with the contents 3 as described above. To fill the hollow ice with the contents 3,
The method described above (S5 to S7 in FIG. 4) may be employed.

FIG. 7 shows a modification of the method of manufacturing the outer cover 2. As a system used in this modification, for example, when the mold 5 is closed, a nozzle insertion hole 31 communicating with a cavity formed by the recesses 6a and 7a is provided in the mold 5, and through this hole 31, A nozzle 40 similar to that shown in FIG. 6 may be inserted, and the nozzle 40 may be rotated around the axis and the water may be sprayed from the nozzle 40 while cooling around the mold 5. If necessary, this nozzle 4
When water is sprayed from 0 to form an ice layer on the wall surfaces of the recesses 6a and 7a, the mold 5 may be rotated.

8 to 12 show another modification of the method for manufacturing the outer cover 2. FIG. The system used in this variant includes a tube made of expandable material, which is a resin mold. An example of an inflatable tube is shown in FIG. FIG.
The tube 30 is made of a Teflon (registered trademark) rubber tube whose one end is closed. The tube 30 has an opening 31, a plurality of spherically bulging molded portions 32, and adjacent molded portions 32 communicating with each other. Communication part 33,
And an opening 34 communicating with the opening 21.

A method for forming the outer shell 2 made of ice using the molded tube 30 will be described. First, the molded tube 3
Water is injected into 0 (step S20 in FIG. 12). Next, after the communication portion 33 and the mouth portion 34 are closed using, for example, a removable band 35 (step S in FIGS. 9 and 12).
21), and is cooled (step S22 in FIG. 12). When the outer peripheral portion 36a of the spherical water 36 in each molded portion 32 is frozen (FIG. 10), the band 35 is removed, and the tube 3
The spherical ice in No. 0 is transferred to the tray 37 (Step S23 in FIG. 12). Next, the nozzle 39 is inserted into the spherical ice 38 positioned in the tray 37 (step S24 in FIGS. 11 and 12). It is preferable that the tip of the nozzle 39 is heated before piercing the spherical ice 38.

When the nozzle 39 is inserted into the spherical ice 38, water existing in the spherical ice 38 is extracted through the nozzle 39 (step S25 in FIG. 12). This extraction is performed for nozzle 3
The spherical ice 38 may be rolled so that 9 is at the bottom, and the water therein may be discharged by its own weight, or the water in the spherical ice 38 may be forcibly sucked through the nozzle 39. By taking out the water in the spherical ice 38, the outer skin 2 made of hollow ice is completed. In this way, the skin 2
Is formed, an inner layer for filling or coloring the contents 3 is formed in the inner space of the outer cover 2 by the method described above (step 26 in FIG. 12), and then the outer cover formed by inserting the nozzle 39 is formed. The nozzle insertion hole may be closed by spraying water into the second hole and freezing it (step S27 in FIG. 12).

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a food according to the present invention.

FIG. 2 is a schematic explanatory view of a mold used for making the outer skin of the food of FIG.

FIG. 3 is a schematic explanatory view of a nozzle used to fill contents into an outer cover made by using the mold of FIG. 2;

FIG. 4 is a flow chart of a series of steps for producing the food of FIG. 1;

FIG. 5 is a cross-sectional view of another example food product according to the present invention.

FIG. 6 is an explanatory view of a step of forming an inner layer inside the outer skin of the food of FIG. 5;

FIG. 7 is a view for explaining another method for producing the outer skin of a food according to the present invention.

FIG. 8 is a schematic cross-sectional view of an expandable molded tube used in another method for producing a food skin according to the present invention.

9 is a schematic side view of the molded tube in a state where the molded tube of FIG. 8 is filled with water and each cavity is defined by a band.

10 is a view for explaining a state in which the molded tube filled with water in FIG. 9 is cooled and the outside is frozen.

FIG. 11 is a view for explaining a step of placing the spherical ice taken out of the molded tube on a tray and taking out water from the spherical ice.

FIG. 12 is a flow chart showing a series of steps for making a skin using the molded tube of FIG. 8, and then filling the contents to make a food according to the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Foodstuff according to the present invention 2 Hull 3 Contents 5 Mold 5 for making the hull 20 Foodstuff as a modified example according to the present invention 21 Inner layer made of colored ice formed inside the hull

Claims (3)

[Claims] 1. A hollow formed integrally by putting a first food material which is solidified from a liquid or a fluid by cooling or heating into a mold, and then cooling or heating around the mold. With an outer skin, inside the outer skin,
Foodstuffs characterized by being filled with a second foodstuff. 2. After placing the first food material in a mold,
A food product comprising a hollow outer skin integrally formed by cooling or heating around the mold, wherein an inner layer made of a second food material is formed on an inner surface of the outer skin. 3. An interior space surrounded by the inner layer is filled with a third food material.
Foods described in.