JP2700574B2 - Composition for forming a corn cup, corn cups and a method for producing the same - Google Patents
Composition for forming a corn cup, corn cups and a method for producing the sameInfo
- Publication number
- JP2700574B2 JP2700574B2 JP1082471A JP8247189A JP2700574B2 JP 2700574 B2 JP2700574 B2 JP 2700574B2 JP 1082471 A JP1082471 A JP 1082471A JP 8247189 A JP8247189 A JP 8247189A JP 2700574 B2 JP2700574 B2 JP 2700574B2
- Authority
- JP
- Japan
- Prior art keywords
- corn
- tapioca starch
- cups
- cup
- composition
- 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.)
- Expired - Lifetime
Links
Description
【発明の詳細な説明】 （産業上の利用分野） この発明は原料粉中にタピオカ澱粉を含むことを特徴
としたコーンカップ成形用組成物、コーンカップ類及び
その製造法に関する。Description: TECHNICAL FIELD The present invention relates to a composition for forming corn cups, corn cups, and a method for producing the same, characterized in that tapioca starch is contained in the raw material powder.
（従来の技術） 従来、アイスクリーム用コーンカップ成形用組成物
は、小麦粉中にコーンスターチ、膨脹剤、砂糖、塩、色
染、香料などを混入したものであり、これを焼成すれ
ば、アイスクリーム用コーンカップが出来た（特開昭61
-37046号）。(Prior art) Conventionally, a composition for forming a cone cup for ice cream is obtained by mixing corn starch, a leavening agent, sugar, salt, color dyeing, fragrance and the like into flour. Cone cups for use
-37046).
（発明により解決しようとする課題） 澱粉を添加しないで製造したコーンカップ類は、バッ
ターの伸展性悪く、焼型に均一に充填されないことによ
り一部欠損した製品となる場合があり、又、できた製品
の食感も固く、ソフトさの欠けるものとなることが知ら
れていたので、一般には小麦粉に澱粉としてコーンスタ
ーチを５％〜20％配合していた。(Problems to be Solved by the Invention) Corn cups manufactured without adding starch have poor batter extensibility and may be partially defective due to not being uniformly filled in a baking mold. It has been known that the texture of the resulting product is hard and lacks in softness, so that corn starch is generally mixed with wheat flour in an amount of 5% to 20% as starch.
このようにしてコーンスターチを配合すれば、バッタ
ーの伸展性は改良されるが、その反面次の問題点があ
る。Incorporation of corn starch in this manner improves the extensibility of the batter, but has the following problems.
焼成時の火通りが悪く。 Poor fire during firing.
製品の形状の品質が低下する。 The quality of the product shape is reduced.
食感（ソフト感、パリパリ感）が悪化し。 Texture (soft feeling, crispness) deteriorated.
製品の強度（もろさ、破損しやすさ）等の品質が低
下する。The quality of the product, such as strength (fragility, easy breakage), etc., is reduced.
（課題を解決する為の手段） 然るにこの発明は、小麦粉に配合する澱粉としてタピ
オカ澱粉を用いたことにより、前記従来の問題点を解決
したのである。(Means for Solving the Problems) However, the present invention has solved the above-mentioned conventional problems by using tapioca starch as a starch to be blended into flour.
即ち、タピオカ澱粉を適量配合することにより、バッ
ターは伸展性良好となり、火通りも良く、製造したコー
ンカップ類は表面に状態がよくなり、孔あきなく、荒れ
のない滑かで均一の艶のあるものとなると共に、適度の
強度を有して破損しにくく、しかも食感も良好であるこ
とが確認された。That is, by mixing an appropriate amount of tapioca starch, the batter has good extensibility, good fire quality, and the produced corn cups have a good surface condition, are not perforated, have no rough and smooth luster. It was confirmed that the material had an appropriate strength, was hard to break, and had a good texture.
即ちこの発明は、小麦粉にタピオカ澱粉を混合し、こ
れに着色料、調味料及び膨脹剤を混合してなるコーンカ
ップ成形用組成物である。また、この発明の物は、タピ
オカ澱粉を含む原料を用いて焼成したコーンカップ類で
ある。更にこの発明の製造法は、小麦粉を主材料とし、
これにタピオカ澱粉、油脂、砂糖、食塩、重曹及び適量
の水を加えて混練し、この混練物を型に入れて焼成する
ことを特徴としたコーンカップ類の製造法である。That is, the present invention is a composition for forming a corn cup formed by mixing tapioca starch with flour, and then mixing a coloring agent, a seasoning, and an expanding agent. Moreover, the thing of this invention is corn cups baked using the raw material containing tapioca starch. Further, the production method of the present invention is mainly composed of flour,
A method for producing corn cups, characterized by adding tapioca starch, oil and fat, sugar, salt, sodium bicarbonate, and an appropriate amount of water and kneading the mixture, placing the kneaded product in a mold and firing.
前記におけるタピオカ澱粉の添加量は、小麦粉とタピ
オカ澱粉の混合物100部に対し、タピオカ澱粉を５％〜4
5％としたものである。この発明において、コーンカッ
プ類とは、コーンカップ、ウェハース又はアイスクリー
ム用最中である。The amount of tapioca starch added in the above was 5% to 4% of tapioca starch based on 100 parts of a mixture of flour and tapioca starch.
It is assumed to be 5%. In the present invention, the corn cups are used for corn cups, wafers or ice cream.
前記において、タピオカ澱粉の添加量を５％以下とす
るとタピオカ澱粉を添加する為に期待できるバッター特
性、外観及び食感等の特性が失われる。一方、タピオカ
澱粉の添加量を45％以上にすると、製品がポーラスにな
り、もろくなり、外観、食感などの品質低下が著しくな
ることが確認された。In the above, if the amount of tapioca starch added is 5% or less, properties such as batter properties, appearance, and texture that can be expected for adding tapioca starch are lost. On the other hand, it was confirmed that when the amount of tapioca starch added was 45% or more, the product became porous and brittle, and the quality, such as appearance and texture, was significantly reduced.
（作用） この発明のタピオカ澱粉を含むコーンカップ成形用組
成物は、バッターの伸展性良好で、火通りも良好であ
り、これを用いて焼成したコーンカップ類は外観、食感
共に良好である。(Action) The composition for forming a corn cup containing tapioca starch of the present invention has good batter extensibility and good fire, and corn cups baked using this have good appearance and texture. .
また、コーンカップ類の製造に際して割れ、変形など
の失敗が少なく、概ね優良の製品を多量生産できる。In addition, there are few failures such as cracking and deformation in the production of corn cups, and it is possible to produce a large number of excellent products.
（実施例１） この発明の実施例について説明する。Embodiment 1 An embodiment of the present invention will be described.
薄力小麦粉80kg、タピオカ澱粉20kg、油脂2kg、砂糖3
kg、食塩0.2kg、重曹0.5kgを混合して、コーンカップ成
形用組成物ができた。Light flour 80kg, tapioca starch 20kg, fats and oils 2kg, sugar 3
kg, 0.2 kg of salt and 0.5 kg of sodium bicarbonate were mixed to obtain a composition for forming a corn cup.
（実施例２） 前記実施例１により得たコーンカップ成形用組成物
に、水125kgを混合し、全体を均一に混練した後、混合
物を20g宛型に入れて190℃で２分間焼成した所、8.0gの
コーンカップを得た。(Example 2) 125 kg of water was mixed with the composition for forming a corn cup obtained in Example 1, and the whole was uniformly kneaded. Then, the mixture was placed in a mold of 20 g and baked at 190 ° C for 2 minutes. 8.0 g of a corn cup was obtained.
（発明の効果） この発明は、小麦粉にタピオカ澱粉を配合したコーン
カップ成形用組成物を用いてコーンカップを製造すれ
ば、生地の流動性、焼成時の火通り、製品重量、製品外
観、製品食感、焼色共に著しく優れている効果がある。
また、コーンカップ類の製造に際して作業性よく、不良
品の発生率が小さいなどの効果もある。次に、コーンカ
ップ類の製造における比較実験の結果、第１表乃至第３
表に示すように効果が顕著であった。(Effects of the Invention) The present invention provides a method for producing a corn cup using a corn cup molding composition obtained by mixing tapioca starch with wheat flour. There is an effect that both texture and baking color are remarkably excellent.
In addition, there are effects such as good workability in the production of corn cups and a low incidence of defective products. Next, as a result of comparative experiments in the production of corn cups, Tables 1 to 3
The effect was remarkable as shown in the table.
また、ウェハースの製造においても次の第２表に示す
ような効果が確認された。 In addition, the effects shown in the following Table 2 were confirmed in wafer production.
Claims (5)
色料、調味料及び膨脹剤を混合してなるコーンカップ成
形用組成物1. A composition for forming a corn cup comprising tapioca starch mixed with wheat flour, and a colorant, a seasoning and an expanding agent.
コーンカップ類2. Corn cups fired using a raw material containing tapioca starch
粉、油脂、砂糖、食塩、重曹及び適量の水を加えて混練
し、この混練物を型に入れて焼成することを特徴とした
コーンカップ類の製造法3. A corn cup comprising wheat flour as a main material, tapioca starch, oil and fat, sugar, salt, sodium bicarbonate and an appropriate amount of water, and kneading. The kneaded product is put into a mold and fired. Manufacturing method
カ澱粉の混合物100部に対し、タピオカ澱粉を５％〜45
％とした請求項２記載のコーンカップ類4. The amount of tapioca starch added is 5% to 45% of tapioca starch per 100 parts of a mixture of flour and tapioca starch.
% Of the corn cups according to claim 2.
カ澱粉の混合物を100とした場合に、タピオカ澱粉を５
％〜45％とした請求項３記載のコーンカップ類の製造法5. The amount of tapioca starch added is 5 when tapioca starch is a mixture of 100 flour and tapioca starch.
4. The method for producing corn cups according to claim 3, wherein the content of the corn cups is set to be in the range of about 50% to about 45%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1082471A JP2700574B2 (en) | 1989-03-31 | 1989-03-31 | Composition for forming a corn cup, corn cups and a method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1082471A JP2700574B2 (en) | 1989-03-31 | 1989-03-31 | Composition for forming a corn cup, corn cups and a method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02261335A JPH02261335A (en) | 1990-10-24 |
| JP2700574B2 true JP2700574B2 (en) | 1998-01-21 |
Family
ID=13775423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1082471A Expired - Lifetime JP2700574B2 (en) | 1989-03-31 | 1989-03-31 | Composition for forming a corn cup, corn cups and a method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2700574B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190046683A (en) * | 2017-10-25 | 2019-05-07 | 주식회사 빙그레 | Mix composition for molded cone snack and molded cone snack using the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5836179B2 (en) * | 2012-03-30 | 2015-12-24 | 森永乳業株式会社 | Manufacturing method of edible container for ice cream |
-
1989
- 1989-03-31 JP JP1082471A patent/JP2700574B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190046683A (en) * | 2017-10-25 | 2019-05-07 | 주식회사 빙그레 | Mix composition for molded cone snack and molded cone snack using the same |
| KR102324948B1 (en) * | 2017-10-25 | 2021-11-12 | 주식회사 빙그레 | Mix composition for molded cone snack and molded cone snack using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02261335A (en) | 1990-10-24 |
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