JP2003325113A - Method for producing laminated sheet food and the laminated sheet food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a thick sheet food with good productivity through continuously baking it by a baking drum. <P>SOLUTION: This method for producing the laminated sheet food comprises continuously baking fluid dough by the baking drum. First sheet fluid dough is supplied to the baking drum, second sheet fluid dough is supplied onto the first sheet fluid dough while spreading and baking the dough, and then the product is spread and baked. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a laminated sheet food, a laminated sheet food and a processed food using the same. More specifically, the present invention is suitable as a method for continuously baking a thick laminated sheet food product with a baking drum to produce the product with good productivity, and a thick spring roll skin or crepe sheet obtained by this method. The present invention relates to a laminated sheet food and a processed food using the laminated sheet food.

[0002]

2. Description of the Related Art Sheet foods include, for example, spring roll skin, pekin duck skin, taco skin, crepe sheet,
Pizza crust, egg sheet, etc. are known. As a technique for continuously producing such sheet foods, various techniques have been disclosed in which a fluidized dough (also referred to as a batter) as a raw material is supplied to a firing drum and spread firing is performed (JP-A-48). -52982 and JP-A-48-5
2984, JP-A-54-143581, etc.). However, all of these techniques are techniques for continuously spreading and baking a single-layer sheet food product. Therefore, there is a limit in the thickness of the obtained sheet food, and there is a problem that it is difficult to apply to spring roll skin, pekin duck skin, thick crepe sheet, pizza crust, etc., which require thickness. FIG. 1 is an explanatory view showing an example of a conventional method for producing a sheet food product, in which a fluid dough supply nozzle 2 is arranged on the surface of a baking drum 1 rotating in the direction of an arrow, at a predetermined distance from the surface of the baking drum 1. The fluid dough, which is the raw material, is supplied from the open end of and is spread and baked. The fired sheet is peeled off by the scraper 3 which is in contact with the surface of the drum 1, and cut into a desired size to obtain a single-layer sheet food product. According to such a conventional sheet food manufacturing method, since there is one fluid dough supply nozzle, it is difficult to obtain a sheet food having a thickness of, for example, about 2 mm.

[0003]

SUMMARY OF THE INVENTION Under the circumstances, the present invention provides a method for continuously producing a thick laminated sheet food by a baking drum to produce it with high productivity. An object of the present invention is to provide a thick laminated sheet food and a processed food using the laminated sheet food.

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the inventors of the present invention firstly supplied the first sheet fluid dough to a firing drum, while spreading firing, By supplying the fluidized dough for the second sheet thereon and spread-baking, and optionally, the fluidized dough for the third sheet is further supplied on the dough for the second sheet being baked. It was found that the object can be achieved by spreading and firing. The present invention has been completed based on such findings.

That is, the present invention is (1) a method for producing a laminated sheet food product in which fluidized dough is continuously fired by a firing drum, in which the first sheet fluidized dough is supplied to the firing drum and spread firing is performed. While supplying the second sheet fluid dough on it, spread baking, and, if necessary, further supplying the third sheet fluid dough on the second sheet material being fired. A method for producing a laminated sheet food product that is spread and baked; (2) a laminated sheet food product characterized by the production method; and (3) a laminated sheet food product obtained by the production method. The present invention provides a processed food product.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the method for producing a laminated sheet food of the present invention, a laminated sheet food is produced by continuously firing a fluid dough as a raw material with a firing drum. Preferable examples of the laminated sheet food to which the production method of the present invention is applied include spring roll skin, pekin duck skin, taco skin, crepe sheet, pancake, hot cake, and pizza crust. As the fluid dough for such sheet food, in spring rolls, pekin duck skins, taco skins, crepe sheets, pancakes, hot cakes, etc., use a composition conventionally used in their production. You can Specifically, wheat, corn, corn corn, glutinous rice, flour obtained by crushing grains such as glutinous rice, and starch and the like obtained by refining the above-mentioned grains and cassava, potato, citrus, green beans, etc. The powder mixture mainly composed of a material appropriately selected from the above is added with water in an amount of about 40 to 60% by weight based on the total weight to make it into a fluid state.

[0006] In addition to the processed starch and dextrin obtained by physically or chemically processing the above-mentioned starch raw material, powdered protein, seasoning, etc., depending on the desired texture and flavor.
Baking powder, powdered fats and oils, thickeners, emulsifiers and the like can be added. As the oils and fats, in addition to the powdery ones as described above added to the powdery mixture, it is also possible to obtain a fluid dough by adding liquid or pastey oily fats and water together with the powdery mixture. Further, in the pizza crust, having a composition conventionally used in the production thereof, for example, mainly flour, yeast yeast for fermentation, salt, seasonings and the like are mixed, water is kneaded, and flowed. The thing which was made into a state can be mentioned.

In the method of the present invention, first, the above-mentioned first sheet fluid dough is supplied to the firing drum and spread firing is performed. At this time, the thickness of the first sheet is usually 0.1 to
It is selected in the range of 1.8 mm, preferably 0.5 to 1.5 mm, and the firing temperature (drum temperature) is usually 150 to
It is selected in the range of 200 ° C. Next, the fluidized dough for the second sheet is supplied onto the first sheet dough that is being fired and spread and fired to stack the second sheet. Thus, by supplying the second sheet fluid dough onto the first sheet dough, preferably before the firing of the first sheet dough is completed, the first sheet and the second sheet A laminated state in which the sheets are integrated is achieved. At this time, the thickness of the second sheet is selected in the same range as that of the first sheet, and the firing temperature (drum temperature) is usually 150 to 200 ° C.
It is selected in the range of.

In the present invention, if desired, the second sheet material for firing which has been laminated in this manner is baked.
Further, the fluid sheet dough for the third sheet may be supplied and spread and fired to laminate the third sheet. Also in this case, the third sheet fluid dough is fed onto the second sheet dough, preferably before the second sheet dough is completely baked, so that the two sheets are integrally laminated. The state is achieved. At this time, the thickness of the third sheet is selected in the same range as the first sheet, and the firing temperature (drum temperature) is usually selected in the range of 150 to 200 ° C. In this way, a thick laminated sheet food can be efficiently obtained, and this food has a particularly excellent texture. The first
Fluid dough for sheet, fluid dough for second sheet and third
The sheet fluid dough may have the same composition or different compositions.

Next, a specific example of the method for producing a laminated sheet food according to the present invention will be described with reference to the accompanying drawings. Figure 2
FIG. 4 is an explanatory view showing an example of a method for producing a two-layer laminated sheet food product using one baking drum (single drum). The fluidized dough for the first sheet is continuously supplied to the surface of the firing drum 1 rotating in the direction of the arrow from the open end of the fluidized dough supply nozzle 2a arranged in the vicinity of the drum 1, and is spread and fired. A first sheet is formed. The second sheet fluid dough is continuously supplied from the opening end of the fluid sheet dosing nozzle 2b arranged in the vicinity of the drum 1 onto the first sheet dough during firing, and the second sheet fluid dough is spread and fired. Sheets are stacked. The two-layer laminated sheet thus formed is used for the scraper 3 which is in contact with the surface of the drum 1.
And then cut into a desired size to obtain a two-layer laminated sheet food product.

In this method, the thickness of the first sheet and the thickness of the second sheet are respectively the fluid dough supply nozzle 2a.
Can be adjusted by the distance between the open end of the drum 1 and the surface of the drum 1 and the distance between the open end of the fluid dough supply nozzle 2b and the surface of the drum 1. The firing temperature can be adjusted by a heater built in the drum 1. It can be adjusted. FIG. 3: is explanatory drawing which shows an example of the manufacturing method of the two-layer laminated sheet foodstuff which used two baking drums (double drum). On the surface of the firing drum 1a rotating in the direction of the arrow, the first sheet fluid dough is continuously supplied from the open end of the fluid dough supply nozzle 2a arranged in proximity to the drum 1a,
The sheet is spread and fired to form a first sheet. The first sheet is peeled off by the scraper 3a that is in contact with the surface of the drum 1a, and is rotated in the arrow direction via the sheet feeding mechanism 4. It is continuously supplied to the surface of the firing drum 1b. On the first sheet material supplied to the surface of the drum 1b, the second sheet material material is continuously supplied from the opening end of the fluid material supply nozzle 2b arranged in the vicinity of the drum 1b, and spread. The second sheet is laminated by firing. The two-layer laminated sheet thus formed has the scraper 3 abutting on the surface of the drum 1b.
It is peeled off by b and cut into a desired size to obtain a two-layer laminated sheet food product. Reference numeral 5 is an auxiliary drum.

In this method, the thickness of the first sheet and the thickness of the second sheet are respectively the fluid dough supply nozzle 2a.
Can be adjusted by the distance between the open end of the drum 1a and the surface of the drum 1a and the distance between the open end of the fluid dough supply nozzle 2b and the surface of the drum 1b. The firing temperature is the drum 1
It can be adjusted by the heaters respectively built in the a and the drum 1b.

FIG. 4 shows two firing drums (double drum,
It is explanatory drawing which shows an example of the three-layer laminated sheet food manufacturing method using (for three layers). On the surface of the baking drum 1a rotating in the direction of the arrow, the first sheet fluid dough is continuously supplied from the opening end of the fluid dough supply nozzle 2a arranged in the vicinity of the drum 1a, and spread baking is performed. A first sheet is formed. The second sheet fluid dough is continuously supplied onto the first sheet dough being fired from the opening end of the fluid dough supply nozzle 2b arranged in the vicinity of the drum 1a, and the second sheet fluid dough is spread and fired. Sheets are stacked. The two-layer laminated sheet thus formed is peeled off by the scraper 3a which is in contact with the surface of the drum 1a, and the surface of the firing drum 1b which is rotating in the direction of the arrow through the sheet feeding mechanism 4. Is continuously supplied. On the other hand, the fluid dough supply nozzle 2 arranged close to the drum 1b
From the opening end of c, the third sheet fluid dough is continuously supplied and spread and fired to form the third sheet. The laminated sheet formed by the drum 1a is supplied onto the third sheet and fired to form a three-layer laminated sheet.
The three-layer laminated sheet thus formed is the drum 1
The scraper 3b that is in contact with the surface of b is peeled off and cut into a desired size to obtain a three-layer laminated sheet food product.

FIG. 5 shows two firing drums (double drum,
It is explanatory drawing which shows an example of the three-layer laminated sheet food manufacturing method using (for three layers). On the surface of the baking drum 1a rotating in the direction of the arrow, the first sheet fluid dough is continuously supplied from the opening end of the fluid dough supply nozzle 2a arranged in the vicinity of the drum 1a, and spread baking is performed. A first sheet is formed. The second sheet fluid dough is continuously supplied from the opening end of the fluid sheet dosing nozzle 2b disposed in the vicinity of the drum 1a onto the first sheet dough during firing, and the second sheet fluid dough is spread and fired to form the second sheet dough. Sheets are stacked. The two-layer laminated sheet thus formed is peeled off by the scraper 3a which is in contact with the surface of the drum 1a, and the surface of the firing drum 1b which is rotating in the direction of the arrow through the sheet feeding mechanism 4. Is continuously supplied. On the second sheet material of the laminated sheet supplied to the surface of the drum 1b, the third sheet fluid material is continuously supplied from the opening end of the fluid material supply nozzle 2c arranged in the vicinity of the drum 1b. Then, the third sheet is spread and fired to be laminated. The three-layer laminated sheet thus formed is peeled off by the scraper 3b in contact with the surface of the drum 1b and cut into a desired size to obtain a three-layer laminated sheet food. Reference numeral 5 is an auxiliary drum.

In this method, the thickness of the first layer sheet and the thickness of the second layer sheet are respectively the distance between the opening end of the fluid dough supply nozzle 2a and the surface of the drum 1a and the opening end of the fluid dough supply nozzle 2b. It can be adjusted by the distance from the surface of the drum 1a. The thickness of the sheet of the third layer is the same as the opening end of the fluid dough supply nozzle 2c and the drum 1b.
It can be adjusted by the distance from the surface. Further, the firing temperature can be adjusted by the heaters incorporated in the drum 1a and the drum 1b, respectively.

In this way, a laminated sheet food having a thick texture and excellent texture can be continuously obtained with good productivity. The present invention also provides a laminated sheet food product obtained by the above-described method of the present invention and a processed food product using the laminated sheet food product. Since the laminated sheet food of the present invention can be made thick, it is possible to improve texture, for example, spring rolls, pekin duck, skins of tacos, crepe sheets, pancakes, hot cakes, pizza crust, etc. Used as. Further, as a processed food using this laminated sheet food, spring rolls obtained by winding the corresponding ingredients using the laminated sheet food, Pekin duck,
Taco and even pizza pies with various toppings can be mentioned.

[0016]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. The texture of the obtained sheet food was evaluated according to the following method. <Food Texture of Sheet Food> (a) After allowing the obtained sheet food to cool, it is sealed with a bag-shaped packaging material, left at room temperature (about 25 ° C.) for 30 minutes, and then taken out from the bag, The sensory test evaluated the texture according to the following criteria. (B) The obtained sheet was subjected to quick freezing treatment and then sealed in the same manner as in (a) above. A sheet taken out of the bag after being stored at -18 ° C for 1 month and heated in a microwave oven was evaluated for texture by sensory test according to the following criteria. (C) The obtained sheet was wrapped with sausage for quick freezing treatment, and then sealed in the same manner as in (a) above. The processed food taken out of the bag after being stored at -18 ° C for 1 month was microwave-heated, and the sensory test evaluated the texture according to the following criteria. Evaluation Criteria ◯: Good Δ: Slightly Poor ×: Poor In terms of texture, the texture was the same as that after standing to cool, and the texture having a large difference from immediately after baking due to stickiness or stickiness was regarded as poor.

Preparation Example 1 Preparation of fluid dough for sheet 70.0 parts by weight weak flour, 5.0 parts by weight wheat starch, 20.0 parts by weight sugar, 2.8 parts by weight powdered oil and fat, 2.0 parts by weight baking powder And 0.2 parts by weight of xanthan gum were mixed to obtain 100.0 parts by weight of a powder mixture. next,
50 parts by weight of this powder mixture, 36.0 parts by weight of milk, 12.0 parts by weight of egg (whole egg) and 2.0 parts by weight of soybean salad oil are mixed and sufficiently stirred to be homogeneous, and flowed for a sheet. 100.0 parts by weight of dough was prepared.

Example 1 Using the fluid dough obtained in Preparation Example 1 and using a single-layer double-drum for two layers as shown in FIG. 2, the thickness of the first layer sheet was 1.8 mm and the second layer sheet was Thickness 0.4 mm,
A total of 2.2 mm two-layer laminated sheet food was produced. The firing conditions are a drum temperature of 160 ° C. and a firing time of 50 seconds. Further, the thickness of the sheet is indicated by the distance between the opening end of the fluidized dough supply nozzle and the surface of the baking drum or the cloth on the surface of the baking drum. (The same applies hereinafter) Table 1 shows the texture of the obtained laminated sheet food.

Comparative Example 1 Using the fluid dough obtained in Preparation Example 1 and a single baking drum for one layer as shown in FIG. 1, a single layer sheet food having a thickness of 0.7 mm was prepared. The firing condition is a drum temperature of 14
The firing time is 0 ° C. and the firing time is 30 seconds. The texture of the obtained sheet food is shown in Table 1. The product of the present invention had a significantly better texture than the comparative product under the conditions of frozen storage.

[0020]

[Table 1]

[0021]

EFFECTS OF THE INVENTION According to the method of the present invention, a thick laminated sheet food can be continuously baked by a baking drum to be manufactured with high productivity. The method of the present invention can be preferably applied to the production of sheet foods such as spring roll skin, Pekin duck skin, taco skin, crepe sheet, pancake, pancake, and pizza crust.

[0022]

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing an example of a conventional method for producing a sheet food product.

FIG. 2 is an explanatory view showing an example of a method for producing a two-layer laminated sheet food product using one baking drum in the present invention.

FIG. 3 is an explanatory view showing an example of a method for producing a two-layer laminated sheet food product using two baking drums in the present invention.

FIG. 4 is an explanatory view showing an example of a method for producing a three-layer laminated sheet food product using two baking drums in the present invention.

FIG. 5 is an explanatory view showing another example of a method for producing a three-layer laminated sheet food product using two baking drums in the present invention.

[0023]

[Explanation of symbols]

1, 1a, 1b firing drum 2, 2a, 2b, 2c Fluid dough supply nozzle 3, 3a, 3b scraper 4. Sheet feeding mechanism 5, auxiliary drum

   ─────────────────────────────────────────────────── ─── Continued front page    F-term (reference) 4B032 DB32 DB38 DE05 DP40                 4B035 LE06 LP02                 4B046 LA09 LE11 LP10

Claims (4)

[Claims] 1. A method for producing a laminated sheet food product by continuously baking fluidized dough with a baking drum, wherein the first sheet of liquid dough is supplied to the baking drum and spread-baked. A method for producing a laminated sheet food, which comprises supplying a second sheet fluid dough to a sheet and spreading and baking the sheet. 2. The method for producing a laminated sheet food according to claim 1, wherein the third sheet fluid dough is further supplied onto the second sheet dough being baked and spread baking is performed. 3. A laminated sheet food product obtained by the production method according to claim 1. 4. A processed food comprising the laminated sheet food obtained by the method according to claim 1.