JP3190300U - Confectionery manufacturing equipment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a confectionery manufacturing apparatus capable of producing high-quality confectionery and at the same time having excellent production efficiency and impregnating an air-containing food material with a penetrating food material. SOLUTION: This is a confectionery manufacturing apparatus for impregnating a bubble-containing food material 2 with a permeable food material, and has a permeable food material storage tank 4 for storing the permeable food material and a pressure reducing chamber 6 inside, and the pressure reducing. A food holding container 19 that is detachably provided in a room to store and hold the air-containing food, a centrifugal separation means 22 that applies centrifugal force to the air-containing food that is stored and held in the food holding container, and the depressurization. The control means has a control means 24 for controlling the pressure of the chamber and the centrifuge means, and also has a vacuum permeation device 5 to which the permeable food storage tank is connected, and the control means pressures the decompression chamber. The state of P (0 MPa <P <0.088 MPa) is controlled to degas the air-containing foodstuff stored in the foodstuff holding container, and the permeable foodstuff is degassed from the permeable foodstuff storage tank into the decompression chamber. To supply. [Selection diagram] Fig. 1

Description

  The present invention relates to a confectionery manufacturing apparatus in which a permeable food material is soaked in a gas-containing food material.

  Conventionally, various methods for producing a confectionery in which a permeable food material is impregnated into a gas-containing food material have been proposed. For example, in Patent Document 1, chocolate melted in liquid and croutons adjusted to the same temperature as chocolate are put in a decompression device and mixed by stirring, and the inside of the decompression device is decompressed to a predetermined pressure to cause bubbles in the croutons and chocolate. An apparatus for producing a chocolate permeation crouton is disclosed in which chocolate is permeated into croutons by returning the inside of the decompression device to normal pressure after discharging.

  Further, Patent Document 2 discloses that a bubble-containing food material such as baked confectionery is buried in a permeable food material such as chocolate dissolved in a liquid, and the bubble-containing food material is deaerated by reducing the pressure in this state. A method for producing a confectionery is disclosed in which an air-permeable food material is impregnated with a permeable food material by returning to pressure.

Japanese Patent Laid-Open No. 9-308431 International Publication No. WO79 / 47207

  The above-described manufacturing apparatus or the like can effectively permeate the osmotic food material into the air-containing food material, and can make an impregnated confectionery having excellent texture, taste, continuous food, and appearance. However, all of these manufacturing methods perform decompression and deaeration treatment in a state where the food is buried in the permeable food, so that it takes time for the bubbles contained in the food to completely escape. Therefore, there was room for improvement in terms of manufacturing efficiency. Incidentally, as described in Patent Document 1, in the case of these manufacturing apparatuses, it takes about 10 to 15 minutes for the pressure reduction and degassing treatment.

  Further, the bubbles released from the air-containing food material float up while expanding in the liquid osmotic food material, and are crushed and crushed on the surface of the osmotic food material, so that the liquid permeable food material is foamed. For this reason, it is impossible to shift to the next process until the deaeration process is completely completed and a stationary state without foaming is reached, which is one of the factors that reduce the production efficiency.

  The present invention is an improvement of the above-mentioned disadvantages of the conventional apparatus and method, and can produce a high-quality confectionery equivalent to the conventional one, and at the same time, has superior production efficiency compared to the conventional one, and has a bubble-containing property. An object of the present invention is to provide a confectionery manufacturing apparatus in which a permeable food material is soaked in a food material.

In order to achieve the above object, the present invention takes the following technical means.
That is, the invention described in claim 1 is a confectionery manufacturing apparatus for impregnating a gas-containing food material with a permeable food material, comprising a permeable food material storage tank for storing the permeable food material material, and a decompression chamber therein. A food holding container for storing and holding the bubble-containing food material detachably provided in the decompression chamber, a centrifuge for applying centrifugal force to the bubble-containing food material stored and held in the food holding container, And a vacuum osmosis device to which the osmotic food storage tank is connected, and the control means applies pressure P to the pressure reduction chamber. (0MPa <P <0.088MPa) is controlled to degas the bubble-containing food material stored in the food material holding container, and the permeable food material is introduced into the decompression chamber from the permeable food material storage tank. Supply and take off The bubble-containing food in a state is immersed in the osmotic food, the osmotic food is infiltrated into the cell-containing food, and the centrifuge is further controlled to attach the excess to the cell-containing food. It is a confectionery manufacturing apparatus characterized by separating a permeable food material.

  Moreover, invention of Claim 2 is a manufacturing apparatus of the confectionery of Claim 1, Comprising: In the said vacuum osmosis | permeation apparatus, the said permeable foodstuff supplied from the said permeable foodstuff storage tank into the said decompression chamber is said It is characterized in that it is connected to a permeable food material collecting means for discharging and collecting it outside the decompression chamber.

  In the case of the above configuration, first, only the gas-containing food material is first degassed under reduced pressure, so that excess gas such as air contained in the gas-containing food material can be degassed very quickly. . In particular, since the pressure is not extremely lowered, the processing time for depressurization and deaeration can be shortened, and the production efficiency can be increased accordingly. Incidentally, in the case of a conventional manufacturing apparatus, etc., it took about 10-15 minutes to depressurize and deaerate as described above, but according to the present invention, the same process is completed in about 3-4 minutes. can do. Further, since the degree of decompression and deaeration is reduced, the decompression device, for example, a vacuum pump can be downsized.

  In addition, after impregnating the osmotic food into the aerated foodstuff, the excess osmotic food adhered to the aerated foodstuff can be separated by the centrifugal separator, so that the quality of the manufactured confectionery can be improved. . Furthermore, since the osmotic ingredients remaining in the decompression chamber can be discharged to the outside and collected, the osmotic ingredients can be reused, and the cost required for the confectionery manufacturing process can be reduced.

  As described above, high-quality confectionery that is equivalent to the conventional one can be made, and at the same time, the production of the confectionery in which osmotic ingredients are impregnated into the air-containing ingredients that are superior in production efficiency compared to conventional ones An apparatus can be provided.

  Examples of the aerated food material include rusks, croutons, baked confectionery (biscuits, cookies, etc.), rice confectionery (senbei, kaki, taro, etc.), FD (frozen dried) fruits, etc. It is not limited to this, and any food material that can soak the osmotic food material may be used. Examples of the osmotic food include tempering chocolate, non-tempering chocolate, condensed milk, fruit juice, and liquid seasonings (soy sauce, sauce, sugar water, etc.), but are not limited thereto. Any food material that can be soaked in the air-containing food material may be used.

It is a system configuration figure showing one embodiment of the confectionery manufacturing device concerning the present invention.

Embodiments of the present invention will be described below with reference to the drawings.
FIG. 1 shows an embodiment of a confectionery manufacturing apparatus according to the present invention. This embodiment shows an example of manufacturing a confectionery in which a permeable food material (tempering chocolate or non-tempering chocolate) is impregnated into a gas-containing food material. In this embodiment, the permeable food material is tempering chocolate or non-tempering chocolate, but the present invention is not limited to this.

  In the figure, reference numeral 1 denotes a bubble-containing food charging machine for charging the bubble-containing food 2 into a basket (food holding container) 19, 3 a permeable food tank, 4 a permeable food container tank, and 5 a decompression chamber 6 inside. The vacuum infiltration device 24 is provided with a control means. The osmotic food tank 3 is equipped with a heating device (not shown) using hot water, steam, etc., and the osmotic food (tempering chocolate or non-tempering chocolate) is melted by this heating device (heating to about 40 ° C.). In addition to being accommodated in the melt state, the osmotic food material in the melt state can be freely fed to the osmotic food storage tank 4 by the feed pump 7 attached to the osmotic food tank 3. .

  The osmotic food storage tank 4 is also provided with a heating device (not shown) using warm water, steam or the like. With this heating device (heated to about 40 ° C.), the permeable food (tempering chocolate or non-tempering chocolate) Is stored in a melt state. A vibration device (not shown) that removes foreign matters by vibrating the osmotic food material between the osmotic food material tank 3 and the osmotic food material storage tank 4 is provided. It is desirable to remove foreign matters mixed in the osmotic food during the feeding of the osmotic food to the permeable food storage tank 4.

  In the vacuum infiltration device 5, the pressure in the decompression chamber 6 can be freely controlled by the control means 24 using a negative pressure pump (not shown) and the like, and the osmotic food supply provided on the lower side of the decompression chamber is provided. The melted permeable food material is supplied from the mouth 9 from the permeable food material storage tank 4 connected with the negative pressure in the decompression chamber 6. In addition, a recovery pump 10 is attached to the lower bottom portion of the vacuum osmosis device 5, and excess osmotic food material remaining after the osmotic treatment of the osmotic food material into the bubble-containing food material is recovered from the decompression chamber 6 and osmotic. It is comprised so that it can return to the foodstuff storage tank 4. FIG.

  When the permeable food material is tempering chocolate, a tempering device is provided between the permeable food material storage tank 4 and the vacuum osmosis device 5, and the tempering is performed on the chocolate supplied to the vacuum osmosis device 5. Try to process. Further, when supplying the osmotic food material from the osmotic food material storage tank 4 to the vacuum osmosis device 5, it is desirable to set the process so that the excess osmotic food material is returned to the osmotic food material storage tank 4 again.

  Further, a centrifuge 22 is provided in the vacuum infiltration device 5 so that the control means 24 applies a centrifugal force to the bubble-containing food material put in the basket 19 in the decompression chamber 6. It is possible to control and remove the extra permeable food material adhering to the air-containing food material. On the rear side of the vacuum infiltration device 5, there is a shaking device 11 for further removing the excess osmotic food material adhering to the bubble-containing food material, and further on the rear side of the shaking device 11, A cooling device 12 for cooling the air-containing food material infiltrated with the permeable food material is disposed.

  The shaking device 11 includes a vibration type conveyor 13 and an air blower 14. The vibration type conveyor 13 vibrates the bubble-containing food material and blows high-pressure air at a predetermined temperature from the air blower 14. The extra osmotic food material adhering to the sexual food material is shaken off and collected by the collection tank 15 installed in the lower part. The recovered osmotic food material is sent to the osmotic food material sub-tank 4 by the recovery pump 16 and reused. In the present embodiment, the shaking device 11 is the vibration type conveyor 13 and the air blower 14, but may be configured by an alternative device.

  The cooling device 12 is a cooling mechanism for cooling and solidifying the osmotic food permeating and adhering to the air-containing food, and includes a cooling chamber 17 and a belt conveyor 18 passing through the cooling chamber 17. In the cooling chamber 17, a known water-cooling or air-cooling type cooling mechanism (not shown) is provided, and the cooling process is completed while passing through the cooling chamber 17.

  In order to produce a bubble-containing food material soaked with a permeable food material using the above-mentioned apparatus, it is performed as follows. First, a basket 19 for holding a bubble-containing food material made of a wire mesh or the like is prepared, and a predetermined number of bubble-containing food materials 2 are put into the basket 19 from the bubble-containing food supply machine 1 and placed side by side at a predetermined interval. To do.

  Then, the basket 19 containing the bubble-containing food 2 is carried to the vacuum infiltration device 5, the lid of the decompression chamber 6 is opened, and the basket 19 is set in the decompression chamber 6. The above processing may be performed automatically using a conveyor or a pickup mechanism, or may be performed manually.

  After setting the basket 19 containing the bubble-containing food 2 in the decompression chamber 6, the lid of the decompression chamber 6 is closed, and a negative pressure pump (not shown) is operated to evacuate the air in the decompression chamber 6. The pressure P in 6 is reduced to a range of 0 MPa <P <0.088 MPa. The pressure P is set according to the type of the bubble-containing food material, the water content, and the ratio of the bubbles.

  As the pressure in the decompression chamber 6 decreases, the air that has entered the internal space of the bubble-containing food material 2 placed in the basket 19 is sucked out. At this time, in the present invention, only the bubble-containing food material is placed in the decompression chamber 6 and is not buried in the viscous osmotic food material as in the prior art. The air that exits is degassed very quickly. For this reason, the degassing of the bubble-containing food material is almost completed while the decompression chamber 6 is depressurized to a predetermined negative pressure state, and the time required for the depressurization / deaeration process can be greatly shortened.

  When the decompression of the decompression chamber 6 and the degassing of the bubble-containing food material 2 are completed as described above, the negative pressure pump is stopped and the interior of the decompression chamber 6 is maintained in the decompressed state. Then, in this state, the molten osmotic food material is fed from the osmotic food material storage tank 4 into the decompression chamber 6 from the osmotic food material supply port 9 of the vacuum osmosis device 5, and the bubble-containing food material 2 in the deaerated state. Are filled with a melt permeable food material, and the bubble-containing food material 2 is immersed in the permeable food material.

  When the bubble-containing food material 2 in the degassed state is immersed in the melt-permeable osmotic material and the inside of the decompression chamber 6 is returned to normal pressure, the melt-permeable osmotic material is the same as that of the cell-containing food material 2 in the process. It is possible to quickly penetrate into the internal voids and soak the permeable food material evenly and effectively into the air-containing food material 2. At this time, since the air-containing food has already been deaerated, the air deaerated as it has been in the past has risen into bubbles and floats up in the osmotic food, and is shed on the surface of the osmotic food. There is no such thing as foaming.

  Then, excess permeable food material accumulated in the decompression chamber 6 is discharged by a recovery pump (permeable food material recovery means) 10 and returned to the permeable food material storage tank 4 for reuse.

  Next, the lid of the decompression chamber 6 is opened, the basket 19 is taken out, and the bubble-containing food material 2 infiltrated with the permeable food material is taken out from the basket 19 and placed on the shaking device 11. In addition, taking out of the basket 19 and placing the bubble-containing food material 2 may be performed manually, or may be performed automatically by a robot apparatus or the like.

  In the shaking device 11, the foamed food 2 is conveyed backward while being vibrated by the vibratory conveyor 13, and is attached to the foamed food 2 by blowing high-pressure air of a predetermined temperature from the air blower 14. Wipe off any excess permeable ingredients. The osmotic food material that has been removed is collected in the osmotic food material collection tank 15 disposed on the lower side, and is sent back to the osmotic food material storage tank 4 by the collection pump 16 for reuse.

  The bubble-containing food 2 from which excess osmotic food is shaken off is sent to the cooling device 12. The cooling device 12 blows cold air toward the foamed food material 2 to cool and solidify the osmotic food material that has penetrated into the internal voids of the foamed food material 2 or the surface of the foamed food material, Send it to the product packaging process in the subsequent stage. As described above, a bubble-containing food material soaked with a permeable food material can be produced.

DESCRIPTION OF SYMBOLS 1 Bubble containing food input machine 2 Bubble containing food 3 Osmotic food tank 4 Osmotic food storage tank 5 Vacuum infiltration device 6 Decompression chamber 7 Feed pump 9 Osmotic food supply port 10 Recovery pump (osmotic food collecting means)
DESCRIPTION OF SYMBOLS 11 Shaking apparatus 12 Cooling apparatus 13 Vibrating conveyor 14 Air blower 15 Osmotic food collection tank 16 Collection pump 17 Cooling chamber 18 Belt conveyor 19 Basket (food holding container)
22 Centrifuge 24 Control means

Claims (2)

A device for producing confectionery that impregnates osmotic ingredients into air-containing ingredients,
A permeable food storage tank for storing the permeable food;
A food holding container having a decompression chamber therein and detachably provided in the decompression chamber for storing and holding the bubble-containing food material, and a centrifugal force applied to the bubble-containing food material stored and held in the food holding container A vacuum osmosis device having a centrifuging means for supplying, a control means for controlling the pressure control of the decompression chamber and the centrifuging means, and to which the osmotic food storage tank is connected,
The control means controls the decompression chamber to a state of pressure P (0 MPa <P <0.088 MPa) to degas the bubble-containing food material stored in the food material holding container, and the permeable food material The osmotic food is supplied from the storage tank into the decompression chamber, the bubbled food in a deaerated state is immersed in the osmotic food, the osmotic food is infiltrated into the cell containing food, and the An apparatus for producing a confectionery characterized in that a centrifuge is controlled to separate excess osmotic food material adhering to the air-containing food material.   The vacuum osmosis device is connected to a permeable food collecting means for discharging and collecting the permeable food supplied from the permeable food containing tank into the decompression chamber to the outside of the decompression chamber. The confectionery manufacturing apparatus according to claim 1.

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