JP3662381B2 - Method for producing porous hydrous flour food - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a processing apparatus for porous water-containing wheat flour food. Specifically, it is a technique related to a frozen compressed bread in which porous water-containing wheat flour foods such as breads are once manufactured by means such as baking, and then reduced in volume, and after storage, the volume is restored by reheating. The present invention relates to a processing apparatus used for the above.
[0002]
[Prior art and problems to be solved by the invention]
In recent years, as the eating habits have become westernized and the consumption of bread has increased, bread that has been once baked can be stored frozen, heated in a store or restaurant industry store using a microwave oven, and supplied to consumers. It is increasing.
The performance required for this type of frozen bread is storability and texture, and various methods have been proposed, including a method of blending additives and the like.
On the other hand, porous water-containing wheat flour foods such as breads are relatively bulky compared to their weight, and have a problem of taking up space for distribution and storage. Such problems have become serious in terms of cost as the consumption of breads in recent years has increased as described above. However, there have been proposals for solving such problems. Absent.
The inventors of the present invention have solved the above-mentioned problems, aiming to reduce costs in the distribution and storage of porous hydrous flour foods such as breads, and at a store, restaurant industry store, and home, always have a taste close to freshly baked. As a result of intensive studies to provide porous water-containing wheat flour foods such as breads, the porous water-containing wheat flour foods such as breads are once manufactured by means such as baking, then reduced in volume, stored again, Paying attention to the technology to restore the bulk by heating, the porous hydrous wheat flour food whose volume has been reduced after the heat treatment, the porous hydrous flour food having the characteristics that the bulk is restored by reheating, and the heat-treated porous product An invention relating to a method for producing a porous water-containing wheat flour food comprising a step of reducing the volume of the water-containing wheat flour food has been completed, and a patent application has been filed (Japanese Patent Application No. 7-53925).
As a result of further study of the above technique, the present inventors have found a processing apparatus suitable for the production thereof, and have completed the present invention.
[0003]
[Means for Solving the Problems]
That is, the present invention includes a compressing device portion having means for compressing a baked or semi-baked porous water-containing wheat flour food at a rate of 0.1 to 10 mm / sec , and freezing the porous water-containing wheat flour food while being compressed and held. A processing apparatus for porous water-containing wheat flour food, which is combined with a freezing device section having means for causing,
A compressing device part having means for compressing the porous hydrated wheat flour food that has been baked or semi-baked in at a speed of 0.1 to 10 mm / sec , and the porous hydrated wheat flour food that has been compressed and held into the freezing device part Porous water content comprising a combination of a transport device section having means for transporting and a freezing device section having means for freezing while transporting the porous water-containing flour-containing wheat flour that has been compressed and held by the transport device section. Flour food processing equipment,
Compressed and held by a compressing and transporting device having a pair of upper and lower compression belts, having a means for transporting porous hydrous wheat flour food after baking or semi-baking while compressing at a speed of 0.1 to 50 mm / sec . A device for processing porous water-containing flour food, which is combined with a freezing device section having means for freezing while transporting porous water-containing wheat flour food that has been conveyed as it is,
Of the porous hydrous wheat flour food having the characteristics that the volume of the porous hydrous wheat flour food after baking or semi-baking is reduced by compression, frozen, and restored by reheating. It is a manufacturing method.
[0004]
DETAILED DESCRIPTION OF THE INVENTION
First, the porous water-containing flour food referred to in the present invention is a food having a relatively high moisture content and a relatively large internal space volume among flour foods. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a material having a space volume of 10% or more. More specifically, breads such as breads, cupe breads, roll breads, croissants, anpans and other sweet breads; cakes such as sponge cakes, pound cakes and hot cakes; manjus such as Chinese mans; Examples include confectionery. Even if it is the same kind of flour food, those having a relatively low water content such as cookies and biscuits and having a relatively small internal space volume have almost no bulk restoring force and are excluded from the object of the present invention.
[0005]
The porous water-containing wheat flour food of the present invention contains wheat flour as a main component, and contains barley, rye, corn flour, starch, egg, fat, sugar, milk components, fragrance, emulsifier, etc. Is not particularly limited.
The porous water-containing wheat flour food product is a semi-finished product or product by heat treatment such as baking, frying or steaming. Here, taking breads as an example, in general, once baked and made into a product, the following treatment is applied. Alternatively, it may be completely fired at the same time during reheating for restoring the bulk to form a product.
[0006]
Hereinafter, the processing apparatus of the porous water-containing flour food of this invention is demonstrated in detail, referring an accompanying drawing.
FIG. 1 is a conceptual diagram of an example of a processing apparatus for porous water-containing wheat flour food of the present invention, FIG. 2 is a conceptual diagram of another example of a processing apparatus for porous water-containing wheat flour food of the present invention, and FIG. It is a conceptual diagram of another example of the processing apparatus of a water-containing flour food.
[0007]
The processing device of the present invention is basically a combination of a compression device and a freezing device.
First, as shown in FIG. 1, the porous water-containing wheat flour food 1 after baking or semi-baking is carried into the compression apparatus 3 by means such as a tray conveyor 2 or the like. The compressing device 3 is a device having means for compressing, for example, sandwiching the porous water-containing wheat flour food 1 with a pair of compression plates 4, 4 ′ that can be moved up and down, and compressing and holding the porous water-containing wheat flour food 1 appropriately. To do. The drive mechanism of the compression device 3 includes a motor system, a pneumatic system, a hydraulic system, and the like, and is not particularly limited.
In FIG. 1, the compression plates are a pair of 4 and 4 ′. However, the present invention is not limited to this, and a plurality of compression plates may be installed on the upper and lower sides, and a plurality of sets of porous hydrous flour food 1 may be compressed at the same time. Is possible. It should be noted that one of the compression plates is previously set on the tray conveyor 2 or the like, and a desired plurality of porous hydrated wheat flour foods 1 are placed on the plate, loaded into the compression device 3, and then the other one. It is convenient to drive the compression plate 4 'to perform compression.
The material of the compression plate is not particularly limited, and examples thereof include metals such as stainless steel and aluminum (the surface may be coated with polyfluorinated ethylene, silicone, etc.), plastic, ceramic, and the like.
[0008]
The compression speed is, for example, 0.1 to 100 mm / sec, preferably 0.1 to 50 mm / sec in a normal size bread or roll. If the compression speed is less than 0.1 mm / sec, the productivity is poor, and if it exceeds 100 mm / sec, the recoverability deteriorates. Further, there is a tendency that the surface is less cracked at the lowest possible speed, and a more preferable compression speed is 0.1 to 10 mm / sec.
In addition, the compression holding time is not particularly limited, but it is preferable from the viewpoint of restoring property that the time from compression to freezing is as short as possible, for example, within 30 minutes, preferably within 10 minutes, and more preferably within 5 minutes.
[0009]
Next, the porous water-containing wheat flour food after compression is sent to a freezing step while maintaining its form. That is, the porous water-containing wheat flour food that has been compressed and held by a pair or more of the compression plates is transported into the freezing device by the transport device. The conveying device 6 is a means for extruding with, for example, an unloading plate 5 that is slidable in the horizontal direction, and it is convenient to convey the porous hydrous wheat flour food while being compressed and held to the freezing device 7.
The freezing device 7 is a device having means for freezing the porous water-containing wheat flour food 1 sandwiched between the compression plates 4 and 4 ′ while it is being transported, and generally has transporting means 8 such as a conveyor and a roller, and a cover 9. It is comprised so that it may become a closed space.
[0010]
As the refrigeration means, it is possible to apply commonly used means, and in addition to mechanical cooling such as a blast freezing method, liquid nitrogen, liquid carbonic acid, dry ice, etc. can be used. What is necessary is just to select the thing of the capability which enables the temperature setting below the freezing temperature of the porous water-containing wheat flour food to become, and the freezing speed of porous water-containing wheat flour food is not specifically limited.
Further, the compression plates 4, 4 ′ themselves can be provided with a temperature adjustment function and can be frozen in the freezing device 7. Specifically, a method of flowing a refrigerant in the compression plate, a method of evaporating the refrigerant in the compression plate, and the like can be mentioned.
Note that it is preferable to provide a fan or a temperature / humidity sensor in the freezing device 7 in order to make the temperature uniform.
The porous water-containing wheat flour food that has left the freezing device 7 is transferred to a normal freezer in a state where it can be frozen and retained in shape.
[0011]
In this invention, the process of packaging this foodstuff before or after the process (compression process) of reducing the volume of the porous water-containing wheat flour food after baking or semi-baking can be included. Thereby, the efficiency of a hygiene side and handling work is achieved. This packaging process and equipment is carried out by conventional techniques and equipment, and packaging materials include aluminum-evaporated films, plastics, packs such as foamed polystyrene, and flexible materials using polyethylene, polyvinyl, etc. And film-like ones.
[0012]
1 shows the case where the porous water-containing wheat flour food is continuously processed. As shown in FIG. 2, the compression device has the function of a freezing device, and after compression, the porous water-containing wheat flour food is processed. It is also possible to make it a batch type that freezes as it is without conveying it. Specifically, as shown in FIG. 2, a compression device provided with a refrigeration unit 13, 13, a pair of compression top plates 16, 16, a compression unit 14, 14 and a compression shaft 15, 15 in a heat insulating chamber 17. It is also possible to use a system in which the compression drive units 12 and 12 are driven and frozen after compression (or frozen simultaneously with compression).
[0013]
Next, the processing apparatus shown in FIG. 3 will be described.
The processing apparatus of FIG. 3 includes a compression conveyance apparatus having a pair of upper and lower compression belts that conveys the porous water-containing wheat flour food after being baked or semi-baked, and a porous material that has been conveyed while being compressed and held by the compression conveyance apparatus. Unlike the processing apparatus of FIG. 1, compression is performed by a pair of upper and lower compression belts.
That is, in the pair of upper and lower compression belts 22 and 22 ', the upper compression belt 22' is installed with a gradient so as to obtain a desired compression height. The gradient is determined in consideration of the physical properties of the compressed material and the installation space of the device. As described above, the gradient can be reduced to a height of 0.1 to 100 mm / sec, preferably 0.1 to 50 mm / sec. It is necessary to make the belt run and slope. In particular, such a gradient, that is, the compression portion inclination angle θ in the figure, is preferably within 20 ° in order to eliminate the misalignment of the pan. On the other hand, if the inclination angle θ is too small, it is necessary to make the compression belt considerably long, which is not practical.
The pair of upper and lower compression belts 22 and 22 'need to travel at the same speed. If the speeds are different, there are concerns about inconveniences in appearance such as cracks and wrinkles after compression freezing, and a decrease in restoration property.
The compression belt is generally a stainless steel belt or mesh belt, but may be one coated with a fluororesin or silicone.
[0014]
The porous water-containing wheat flour food 1 compressed by the compression unit of the compression conveyance device is conveyed to the freezing device (freezing refrigerant) 23 covered with the heat insulating cover 25 through the conveyance unit of the compression conveyance device. Here, it is necessary to apply weight in the transport unit and the freezing device of the compression transport device at least until the shape of the compressed product is completed. As a method of weighting, it is conceivable to use the tension of the belt itself, or when it is insufficient, the weighting device such as the spring 24 and the support plate 26 (metal plate) are used in combination. Further, a pressure roller system (not shown) may be provided on the back side of the compression belt, and a pressure roller system using the pressure may be used.
In addition, as for the cooling conditions and the like, what has been described in the apparatus of FIG.
[Brief description of the drawings]
FIG. 1 is a conceptual diagram of an example of a processing apparatus for porous water-containing wheat flour food according to the present invention.
FIG. 2 is a conceptual diagram of another example of the porous hydrous wheat food processing apparatus of the present invention.
FIG. 3 is a conceptual diagram of a further example of the porous hydrous wheat food processing apparatus of the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Porous water-containing flour food 2 Conveyor 3 Compression apparatus 4 Compression plate 4 'Compression plate 5 Unloading apparatus 6 Unloading board 7 Freezing apparatus 8 Transfer means 9 Cover

Claims (3)

A compressing device portion having means for compressing the porous hydrated wheat flour food that has been baked or semi-baked in at a speed of 0.1 to 10 mm / sec , and a means for freezing the porous hydrated wheat flour food while being compressed and held Using a processing apparatus for porous water-containing wheat flour food in combination with a freezing unit, the volume of the porous water-containing wheat flour food after baking or semi-baking is reduced by compression, then frozen, and bulked by reheating. A method for producing a porous water-containing wheat flour food having characteristics of restoration. A compressing device part having means for compressing the porous hydrated wheat flour food that has been baked or semi-baked in at a speed of 0.1 to 10 mm / sec , and the porous hydrated wheat flour food that has been compressed and held into the freezing device part Porous water content comprising a combination of a transport device section having means for transporting and a freezing device section having means for freezing while transporting the porous water-containing flour-containing wheat flour that has been compressed and held by the transport device section. Production of porous water-containing wheat flour foods with the feature that the volume of the porous water-containing wheat flour foods after baking or semi-baking is reduced by compression, then frozen and reheated by reheating using a flour food processing device Method. Compressed and held by a compressing and transporting device having a pair of upper and lower compression belts, having a means for transporting porous hydrous wheat flour food after baking or semi-baking while compressing at a speed of 0.1 to 50 mm / sec . Porous hydrated flour after baking or semi-baking using a processing apparatus for porous hydrated wheat flour food, which is combined with a freezing device section equipped with a means for freezing while transporting porous hydrated wheat flour food that has been conveyed A method for producing a porous water-containing wheat flour food, wherein the volume of the wheat flour food is reduced by compression, frozen, and restored by reheating.

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