JP3671994B2 - Edible container manufacturing method and apparatus - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method and apparatus for producing an edible container, and more specifically, a food that can be used for food as it is after being filled and stored with ice cream, gelato, lacto ice, sherbet and other frozen desserts, chocolate, cream, etc. The present invention relates to a manufacturing method and a manufacturing apparatus for an edible container having excellent feeling.
[0002]
[Prior art]
Conventionally, products such as ice cream corn and sugar corn are mass-produced as edible containers. These are mainly composed of wheat flour, and sugar, skimmed milk powder, swelling agent, colorant, etc. are added to this, and a batter is added with a small amount of fat and oil for the purpose of accelerating the release of the baked product from the baking mold. The product of various forms was manufactured by the mass production system by the male and female type | mold pinch-yaki.
[0003]
However, these products easily absorb moisture when the storage period is long, and it is difficult to maintain the taste and texture during production. For example, in the case of a mass-produced type ice cream product, it is necessary to manufacture and store it from a very early stage before the maximum sales volume. When the container loses its feeling and is wet and bites with its teeth, it has to be crisp and has to be eaten.
[0004]
[Problems to be solved by the invention]
The present invention was devised to solve the problems of the conventional edible container, and its purpose was based on a new sensation that does not cause a significant decrease in texture and taste due to moisture absorption even when stored for a long period of time. It is providing the manufacturing method and manufacturing apparatus of an edible container.
[0005]
[Means for Solving the Problems]
As a result of diligent research on an edible container having a new taste and texture in order to achieve this object, the present invention uses a batter having physical and fluid properties completely different from those of conventional batter compositions. We succeeded in developing an edible container with a new taste and texture by baking with the sandwich-baking method. We have also succeeded in developing an edible container manufacturing method and manufacturing apparatus that are optimal for handling batters.
[0006]
That is, in the present invention, a solid fat and oil containing an emulsifier and water are mixed and heated to melt, and when heated, the flour alone or a mixture of starch in the flour is added and kneaded to make a paste, and then the liquid egg is further added. A method for producing an edible container comprising supplying a viscous batter with fluidity prepared by adding and kneading to a sandwich-type baking apparatus of a male and female mold and baking the same, to the baking apparatus of the batter Is a batter dispensing device in which batter outflow stopping means is attached to the tip of the supply pipe when the supply is performed with a supply pipe.
[0007]
The present invention also relates to an edible container manufacturing apparatus comprising a male and female mold sandwich baking apparatus for baking batters and a batter dispensing apparatus for supplying the batter to the baking apparatus with a supply pipe. The batter dispensing device has a batter outflow stop means at the tip of the supply pipe.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The batter (water type) used in the present invention is prepared by dissolving a mixed solid fat containing emulsifier in hot water, adding flour alone or an appropriate amount of starch mixed with wheat flour to make a paste, It is a viscous fluid suspension mainly composed of liquid chicken eggs.
[0009]
The flour used in the present invention is suitably a flour. Depending on the purpose, you may mix 30-60 weight% starch with respect to wheat flour. Various starches can be used as the starch to be mixed, but waxy corn starch is preferred in view of swelling and product texture.
[0010]
The fats and oils used in the present invention are preferably solid fats and oils for producing butter, margarine and cream puff skin mixed with an emulsifier in advance. For example, products obtained by blending fermented milk, water, emulsifiers and the like with hardened vegetable fats and oils are suitable. As an emulsifier, a water-in-oil type or a double emulsion type is convenient when mixed with water. In any case, it is a necessary condition to dissolve and disperse well in hot water.
[0011]
The chicken eggs used in the present invention can be appropriately changed to appropriate ratios based on the standard use of split whole egg solution and egg white solution.
[0012]
The blending ratio of the batter of the present invention is 70 to 200 parts by weight of fats and oils, preferably 110 to 120 parts by weight from the viewpoint of quality and cost, with respect to 100 parts by weight of flour or flour / starch mixture. It is suitable to use the whole egg liquid and egg white liquid refrigerated in an amount of 165 to 250 parts by weight, preferably 200 to 235 parts by weight.
[0013]
The amount of water added in the batter of the present invention is such that the solid content of the prepared batter is 30 to 45% by weight, preferably 34 to 38% by weight, and the amount of flour or the amount of flour / starch mixture is 100%. About 150 to 200 parts by weight per part. Calculation of the amount of solids here is the solids concentration of each raw material 86% wheat flour, 87% starch, shoe fresh V (manufactured by Tsukishima Food Industry, 80% hydrogenated vegetable oil, 9.7% water, 6.9% fermented milk, It was calculated and expressed as sorbitol 1%, glycerin fatty acid ester 0.8%, etc.) 85%, total egg liquid 25%, egg white liquid 12%.
[0014]
The solid matter concentration in the prepared batter is about 12 to 16% by weight of wheat flour / starch, about 10 to 25% by weight of fats and oils, and 5.0 to 7.5% by weight of chicken eggs. A blending of 13 to 19% by weight is most preferred. If the oil and fat content is less than 10%, the texture characteristics required by the present invention are slightly lost, which is not preferable.
[0015]
A typical representative composition of the batter of the present invention is shown as follows: flour 100 parts by weight, waxy corn starch 50 parts by weight, shoe fresh V175 parts by weight, total egg liquid 175 parts by weight, egg white liquid 175 parts by weight, water 250 parts by weight, solid The partial concentration is about 36.2% by weight, and the composition is 14% by weight of wheat flour / starch, 15.1% by weight of fats and oils, and 7.1% by weight of eggs.
[0016]
In the present invention, the operation for preparing the batter is also an important factor.
First, water is heated, oil and fat are dissolved and dispersed therein, and the mixture is sufficiently boiled. Next, the wheat flour and starch powder are added to this while stirring. At this time, it is preferable to add a material whose size is adjusted so that it does not become mamako when it is mixed with water by sieving with a sieve in advance. By doing so, the starch is absorbed and heated to partially gelatinize. However, since batter contains a large amount of fat and oil, the swelling and dissolution of starch granules are significantly affected by the interaction between starch and fat and oil, and it does not become paste like normal gelatinization in water. It is a feature.
[0017]
The liquid temperature at this time becomes 70 to 80 ° C., but when the liquid temperature drops below 70 ° C., preferably around 65 ° C., the refrigerated chicken eggs are added in portions to adjust the viscosity. In this case, half of the whole egg is first added and kneaded, and then half of the egg white liquid, the rest of the whole egg liquid, and the rest of the egg white liquid are added and kneaded sequentially. At this time, it is important that the liquid temperature is lower than 65 ° C. in order to avoid heat denaturation of egg protein. Normally, the temperature decreases every time the egg liquid is added and mixed, and when it is added last, it becomes 35 to 45 ° C.
[0018]
Since the batter preparation is also affected by the room temperature, it is preferable that the batter adjustment container has a stirring / mixing device inside and a device capable of adjusting the temperature such as heating / cooling / keeping outside. For this purpose, it is advisable to adopt a jacket system that can introduce steam, hot water, and cold water as a temperature adjusting device. In this case, it is convenient in a work place without a steam generating boiler if the outer wall of the container is installed so that the pipe is spirally wound as a jacket type, or an electrothermal heating system is used on the outside as a double jacket. Also, cold water / hot water or air can be introduced inside. In the absence of such an apparatus, the kneading container can be directly heated using gas or the like.
[0019]
The batter thus adjusted is immediately transferred to the firing step. The batter liquid temperature is preferably 30 to 40 ° C. even during firing. This is also different from the need to cool the batter to 5-10 ° C. for normal “during” production.
[0020]
Batter is baked with a sandwich-type baking apparatus of male and female dies. For example, a caterpillar type continuous baking machine generally used for manufacturing during ice cream can be used. However, since the physical properties of the batter used for the edible container of the present invention are considerably different from those of ordinary ones, it is necessary to pay attention to the filling conditions. Usually, in this kind of equipment, it consists of a batter supply tank, a batter supply metering pump and a batter supply pipe, but the batter used in the present invention has a lot of viscous solids, so the suction property with the pump is not good, It is preferable that the bottom portion of the batter supply tank is disposed at the top of the pump and supplied so as to flow from a high position. Also, since the batter used in the present invention has a stringiness due to its viscosity, the batter that is sent from the pump to the batter supply pipe and filled into the female mold from the pipe tip is also released from the pipe tip after the pump discharge stops. Spun the yarn so that it leaks, and then continuously flows down to the next female mold that is moving, and adheres to parts other than the mold of the baking board and to the outside, not only the loss of the batter, but also from the baking mold of the baked product There are problems such as worsening separation and separation. The present inventor has solved this problem by attaching to the batter dispensing device a batter outflow stop means that opens at the tip of the batter supply pipe when the batter is supplied and closes after the supply.
[0021]
A batter dispensing apparatus provided with such batter outflow stop means will be described with reference to FIGS. 1 and 2 and has the following mechanism.
That is, the batter outflow stop means has an injection nozzle 2 that can be moved up and down at the tip of the batter supply pipe 1, and the injection nozzle 2 includes a piston stopper 3 that moves up and down inside. When it is lowered onto the mold, the built-in piston stopper 3 is raised and the injection nozzle 2 is opened to discharge the batter (the state shown in FIG. 1). When the discharge is completed, the injection nozzle 2 is raised and the piston stopper 3 is lowered and injected. The nozzle 2 is closed (state shown in FIG. 2) to prevent batter leakage. By developing this device, the amount of batter's loss that leaked to the part other than the baking mold at the time of batter injection was about 10% of the total batter, but almost no leakage occurred and the batter's loss could be reduced. .
[0022]
【Example】
The present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.
[0023]
Example 1
The batter was prepared using a large container having a diameter of about 74 cm and a depth of about 60 cm, with a mixing blade on the inside and a double jacket capable of steam heating and cooling on the outside. 15 kg of shoe fresh V (manufactured by Tsukishima Food Industry) was added to 28 kg of hot water, and the mixture was dissolved by stirring and kneading at a low speed (30 rpm) while heating, and heating was continued until boiling.
[0024]
To this, 8.6 kg of thin wheat flour previously passed through a sieve and 4.3 kg of waxy corn starch were added while stirring at a medium speed (60 rpm), and further kneading was continued at a high speed (90 rpm) until the liquid temperature reached 70 ° C or lower. If this is the case, the mixing speed is set to a medium speed, and 5 kg of chilled whole egg liquid is added and mixed. The liquid temperature at this time was around 60 ° C. Next, 5 kg of chilled egg white liquid was added and kneaded. The liquid temperature at this time was about 50 ° C. After mixing well, 10 kg of chilled whole egg solution was added and kneaded. The liquid temperature at this time was about 42 ° C. Furthermore, 10 kg of chilled egg white liquid was added and kneaded, and the kneading was continued sufficiently. The liquid temperature at this time was about 36 ° C. The total amount of the batter thus prepared was 85.9 kg, the solid content concentration was 34.3%, and the fat and oil concentration was 14.8%.
[0025]
Next, although it went into the batter baking process, the caterpillar type continuous pinch-type baking machine used for the manufacturing purpose in the middle of normal ice cream was used. The baking machine comprises 64 male and female baking machines, and each baking machine is provided with 6 baking molds. A batter supply tank, a fixed supply pump and a supply pipe which have been used conventionally are used, and batter inflow stop devices as shown in FIGS. 1 and 2 are attached to the respective tips of the six batter supply pipes. . Six potato half-cut female dies on a rotating baking plate are filled with batters of the above-mentioned composition, and then the male dies are fitted and passed through a gas burner to a firing temperature of about 180 ° C. ± 10 ° C. When the baking time was about 2.5 minutes, 9216 potato half-cut plate-shaped edible containers could be fired per hour. While the batter was being supplied to the baking machine, there was no trouble that the batter used to scoop the thread or soil the baking machine. This edible container was filled with ice cream and stored in a freezer for 2 months. Even after storage, the container remained quite crisp during manufacture and had good crispness that could be bitten by the entire container.
[0026]
Example 2
A similar model (a caliber of 57 cm and a depth of about 56 cm) with a slightly smaller mixing stirrer was used. 23.8 kg of hot water and 12.6 kg of shoe fresh V were added and mixed, and the mixture was completely dissolved by boiling while continuing stirring at a low speed (30 rpm). To this, 7.2 kg of wheat flour and 3.6 kg of waxy corn starch were added with stirring at a medium speed (60 rpm), and the kneading was continued for about 4 minutes at a high speed (90 rpm). The whole egg liquid 4.2 kg stirred and refrigerated was added and kneaded. The liquid temperature at this time was around 60 ° C. Subsequently, 4.2 kg of chilled egg white liquid, 8.4 kg of chilled whole egg liquid and 8.4 kg of chilled egg white liquid were sequentially added and kneaded, and kneaded at a high speed for about 4 minutes. The liquid temperature of this product was 36 ° C. The batter thus prepared had a solid content concentration of 34.1% and an oil and fat content of 14.1%. When this batter was baked with the same baking machine as Example 1, there was no loss at the time of batter supply, and the same product could be obtained. Moreover, after filling with ice cream and storing for two months, it had the same food texture.
[0027]
Example 3
A stirrer (diameter: 42 cm, depth: about 45 cm) that is relatively small for industrial use and in which the container can be easily removed was used. 7.0 kg of water and 4.2 kg of margarine were placed in a mixing vessel and heated directly on a gas stove to dissolve the margarine and further heated until boiling. A mixture of 2.4 kg of pre-mixed and sieved flour and 1.2 kg of waxy corn starch was added and stirred gently, then this vessel was attached to a stirrer and stirred and kneaded for 2 minutes at low speed (30 rpm). Mix at high speed (90 rpm) for a minute to make a sticky batter, add 2.1 kg of chilled whole egg solution and 2.1 kg of chilled egg white liquid while continuing to stir and knead, knead and continue to chilled whole egg 2.1 kg of the solution and 2.1 kg of refrigerated egg white solution were added and mixed and then kneaded at a high speed (90 rpm) for about 5 minutes. This batter had a solid content of 35.5% and a fat content of 15.4%. When this batter was baked with the same baking machine as Example 1, there was no loss at the time of batter supply, and the same product could be obtained. Moreover, after filling with ice cream and storing for two months, it had the same food texture.
[Brief description of the drawings]
FIG. 1 schematically shows an example of a batter dispensing apparatus (injection nozzle in an open state) according to the present invention.
FIG. 2 schematically shows an example of a batter dispensing device (injection nozzle in a closed state) according to the present invention.
[Explanation of symbols]
1 Supply pipe 2 Injection nozzle 3 Piston stopper

Claims (3)

  Prepared by mixing solid fats and oils containing emulsifier and water, melting by heating, adding to it a mixture of flour alone or a mixture of starch and wheat flour when heated, and then adding and mixing liquid chicken eggs A method for producing an edible container, comprising supplying a fired viscous batter having fluidity to a sandwich-type baking apparatus for male and female molds, and supplying the batter to the baking apparatus. The batter dispensing device provided with a batter outflow stop means at the tip end of the supply pipe, and the solid content of the batter is 30 to 45% by weight, of which the fat solid content is 10 to 25%. The manufacturing method of the edible container characterized by occupying weight%.   The method for producing an edible container according to claim 1, wherein the batter is prepared using a container provided with a stirring / mixing device inside and a device capable of heating / cooling outside.   The batter dispensing device has an injection nozzle that can be moved up and down at the tip of the supply pipe, and the injection nozzle has a built-in piston stopper that moves up and down inside, and when the injection nozzle descends onto the female mold, the piston stopper The injection nozzle is raised and the batter is discharged to discharge the batter, and when the discharge is completed, the injection nozzle is raised and the piston stopper is lowered to have the batter outflow stop means to prevent the batter from leaking by closing the injection nozzle. The method for producing an edible container according to claim 1, wherein:

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