JP4109464B2 - Manufacturing method for cup-type edible containers - Google Patents
Manufacturing method for cup-type edible containers Download PDFInfo
- Publication number
- JP4109464B2 JP4109464B2 JP2002046374A JP2002046374A JP4109464B2 JP 4109464 B2 JP4109464 B2 JP 4109464B2 JP 2002046374 A JP2002046374 A JP 2002046374A JP 2002046374 A JP2002046374 A JP 2002046374A JP 4109464 B2 JP4109464 B2 JP 4109464B2
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- JP
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- Prior art keywords
- cup
- mold
- type edible
- dough
- edible container
- 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.)
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- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、カップ型可食性容器の製造法に関する。
【０００２】
【従来の技術】
従来、可食性容器として古くは、ソフトクリームのコーンカップ、最中の皮等が知られている。しかしながらこれらの可食性容器は水分に対する耐性がなく容易に型崩れする欠点があった。
【０００３】
【発明が解決しようとする課題】
そこで、本発明者等は、カップ型可食性容器の成型にあたり、成型が容易で、かつ成型後の型枠からの離型性に優れると共に、スナック食品として電子レンジで加熱した場合においても加熱むらの生じない、カップ型可食性容器の製造方法について種々研究を重ねた結果本発明を完成するに至った。
【０００４】
【課題を解決するための手段】
すなわち、本発明は、肉生地に直径８mm、長さ３０mmのプランジャーを０．５mm／ｓの速度で生地表面から５mmの深さまで押し入れたときにプランジャーにかかる荷重が２０．５〜２９．８gf／cm2の硬さを有する摩砕した畜肉生地を型枠に充填した後、蒸気加熱処理することを特徴とするカップ型可食性容器の製造法である。
【０００５】
【発明の実施の形態】
本発明のカップ型可食性容器に用いられる摩砕した肉類としては、鶏肉、豚肉、牛肉、羊肉等の畜肉をチョッパー等によりミンチ状としたもの、あるいはイワシ、スケソウタラ、サンマ等の魚肉をすり身状にしたもの等が挙げられる。
【０００６】
また、本発明においては、前記摩砕した肉類に副原料として、パン粉、澱粉、小麦粉、卵、食塩、胡椒、その他の調味料を適宜用いて摩砕した肉類生地を調製する。
【０００７】
前記摩砕した肉類生地は、その硬さを１８〜３２gf／cm2に調整することが必要である。
この硬さが１８gf／cm2の値より小さいと、加熱処理時に熱の通りが不充分となり、しっかりとした強度を有するカップ型可食性容器を調製することができない。一方硬さが３２gf／cm2の値より大きくなると、型枠に肉類生地を充填することが困難となり、かつ加熱処理後の型枠からの離型性も悪くなり、取り出すときにカップ型可食性容器が壊れるので好ましくない。
【０００８】
前記のようにして調製された摩砕した肉類生地をカップ型の凹部を有する型枠に充填すると型枠の細部にまで万遍なく充填することができるので、きれいな形状のカップ型可食性容器を得ることができる。
【０００９】
使用する型枠の素材としては、金属、耐熱性プラスチック、セラミック等の耐熱性材料が挙げられる。なかでも耐熱性のポリプロピレンを用いて可撓性を有する型枠とすることが、型枠製作の容易性およびカップ型可食性容器の離型の容易さの点から好ましい。
【００１０】
本発明の加熱処理方法としては直火、マイクロ波加熱、蒸気加熱等が挙げられるが、型枠の材質等を考慮して適宜選択すればよい。
【００１１】
また本発明のカップ型可食性容器の大きさを内径３０〜４０mm、深さ１５〜２５mm、肉厚５〜８mmの範囲で成型すると、電子レンジによる加熱効率が高められ加熱むらがなく具材を均一に温めることができる。
【００１２】
さらに本発明方法によって得られたカップ型可食性容器は水分を吸収しても保型性に優れ容易に型崩れしないので水分の多い具材を充填することができる。
【００１３】
次に本発明のカップ型可食性容器の製造方法について説明する。
本発明は、摩砕した肉類を主原料とし、これに副原料としてパン粉、澱粉、小麦粉、卵、食塩、胡椒、その他の調味料を加え、さらに水を添加して生地の硬さが１８〜３２gf／cm2になるように調整して肉類生地を調製する。
この肉類生地を図１に示すポリプロピレン製の型枠１の凹部２に詰めて加熱処理を行う。加熱処理後冷めるまで例えば室温に放置し、型枠から取り出すことにより図２および図３に示すようなカップ型可食性容器３を得ることができる。
【００１４】
【実施例】
次に本発明を具体的に説明するために実施例を掲げるが、本発明は以下の実施例にのみ限定されるものではない。
【００１５】
実施例１〜３，比較例１〜２
下記表１に示す配合により肉類生地を調製する。この生地を図１に示す型枠（カップの型枠の大きさ：内径３５mm、深さ２０mm、肉厚８mm）に詰めた後型枠ごと蒸し器に入れ１２分間加熱する。加熱処理後蒸し器から取り出し室温に放置して冷却する。
次に型枠から図２に示すカップ型可食性容器（内径３３mm、深さ１８mm、肉厚６mm）を取り出す。このカップ型可食性容器に、炒り卵とトマトケチャップをのせたスナック食品を１週間冷凍保存した後電子レンジで加熱する。
前記のようにして各実施例については肉類生地を型枠に充填するときの成型性、加熱処理後における型枠からの離型性および電子レンジ加熱による加熱むらについて表２に示す評価基準によって評価し、比較例については成型性および離型性についてのみ同様に表２に示す評価基準によって評価した。その評価結果を示せば表３および表４のとおりである。
なお肉類生地の硬さは下記の試験法により測定した。
【００１６】
硬さの測定法
内径３５mmおよび深さ２０mmの容器に肉類生地を充填する。この生地に直径８mm、長さ３０mmのプランジャーを０．５mm／ｓの速度で生地表面から５mmの深さまで押し入れたときにプランジャーにかかる荷重（gf／cm2）を測定する。
【００１７】
【表１】
【表２】
【表３】
【表４】
【発明の効果】
本発明方法によれば型枠による成型性に優れ、かつ成型後の型枠からの離型性にも優れ、さらに電子レンジで加熱しても加熱むらのないカップ型可食性容器を製造することができる。
【図面の簡単な説明】
【図１】本発明に用いる型枠の断面図。
【図２】カップ型可食性容器の斜視図。
【図３】図２のＡ−Ａ′部の断面図。
【符号の説明】
１：型枠
２：凹部
３：カップ型可食性容器[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a cup-type edible container.
[0002]
[Prior art]
Conventionally, soft cream corn cups, middle skins, and the like have been known as edible containers. However, these edible containers have a drawback that they are not resistant to moisture and easily lose their shape.
[0003]
[Problems to be solved by the invention]
Therefore, the present inventors, when molding a cup-type edible container, are easy to mold and excellent in releasability from the mold after molding, and even when heated in a microwave as a snack food, As a result of various researches on a method for producing a cup-type edible container that does not cause the present invention, the present invention has been completed.
[0004]
[Means for Solving the Problems]
That is, according to the present invention, when a plunger having a diameter of 8 mm and a length of 30 mm is pushed into a meat dough at a speed of 0.5 mm / s to a depth of 5 mm from the dough surface, the load applied to the plunger is 20.5 to 29.29. This is a method for producing a cup-type edible container, characterized in that after the ground meat dough having a hardness of 8 gf / cm 2 is filled into a mold, steam heating treatment is performed.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
As the ground meat used in the cup-type edible container of the present invention, meat such as chicken, pork, beef, lamb etc. minced with a chopper, etc. And the like.
[0006]
In the present invention, the ground meat dough is prepared by appropriately using breaded flour, starch, wheat flour, eggs, salt, pepper, and other seasonings as auxiliary materials for the ground meat.
[0007]
The ground meat dough needs to be adjusted to a hardness of 18 to 32 gf / cm 2 .
If the hardness is smaller than 18 gf / cm 2 , the heat passage is insufficient during the heat treatment, and a cup-type edible container having a firm strength cannot be prepared. On the other hand, if the hardness exceeds the value of 32 gf / cm 2 , it becomes difficult to fill the mold with the meat dough, and the mold release from the mold after heat treatment also deteriorates. This is not preferable because the container is broken.
[0008]
When the ground meat dough prepared as described above is filled into a mold having a cup-shaped recess, the details of the mold can be filled evenly. Obtainable.
[0009]
Examples of the material for the formwork to be used include heat-resistant materials such as metal, heat-resistant plastic, and ceramic. In particular, it is preferable to use a heat-resistant polypropylene to form a flexible mold from the viewpoint of ease of production of the mold and release of the cup-type edible container.
[0010]
Examples of the heat treatment method of the present invention include direct fire, microwave heating, steam heating, and the like, and may be appropriately selected in consideration of the material of the mold.
[0011]
In addition, when the cup-type edible container of the present invention is molded in an inner diameter of 30 to 40 mm, a depth of 15 to 25 mm, and a wall thickness of 5 to 8 mm, the heating efficiency by the microwave oven is increased and there is no unevenness of heating. Can be warmed uniformly.
[0012]
Furthermore, since the cup-type edible container obtained by the method of the present invention has excellent shape retention and does not easily lose its shape even when it absorbs moisture, it can be filled with ingredients with much moisture.
[0013]
Next, the manufacturing method of the cup type edible container of this invention is demonstrated.
In the present invention, ground meat is used as a main ingredient, bread crumbs, starch, wheat flour, eggs, salt, pepper and other seasonings are added thereto as auxiliary ingredients, and water is further added to make the dough hardness 18 to A meat dough is prepared by adjusting to 32 gf / cm 2 .
This meat dough is packed in the
[0014]
【Example】
Next, examples are given to specifically describe the present invention, but the present invention is not limited to the following examples.
[0015]
Examples 1-3, Comparative Examples 1-2
A meat dough is prepared according to the formulation shown in Table 1 below. This dough is packed in a mold shown in FIG. 1 (size of cup mold: inner diameter 35 mm, depth 20 mm, wall thickness 8 mm), and then the whole mold is placed in a steamer and heated for 12 minutes. Remove from steamer after heat treatment and let stand at room temperature to cool.
Next, the cup-type edible container (inner diameter: 33 mm, depth: 18 mm, wall thickness: 6 mm) shown in FIG. 2 is taken out from the mold. In this cup-type edible container, the snack food with the roasted egg and tomato ketchup is stored frozen for one week and then heated in a microwave oven.
As described above, for each example, the moldability when filling meat dough into the mold, the releasability from the mold after heat treatment, and the heating unevenness due to microwave heating are evaluated according to the evaluation criteria shown in Table 2. And about the comparative example, only the moldability and the mold release property were similarly evaluated by the evaluation criteria shown in Table 2. Table 3 and Table 4 show the evaluation results.
The hardness of the meat dough was measured by the following test method.
[0016]
Measuring method of hardness Fill the meat dough in a container with an inner diameter of 35 mm and a depth of 20 mm. When a plunger having a diameter of 8 mm and a length of 30 mm is pushed into this dough at a speed of 0.5 mm / s to a depth of 5 mm from the surface of the dough, the load (gf / cm 2 ) applied to the plunger is measured.
[0017]
[Table 1]
[Table 2]
[Table 3]
[Table 4]
【The invention's effect】
According to the method of the present invention, a cup-type edible container that is excellent in moldability by a mold and excellent in releasability from a mold after molding and that does not have heating unevenness even when heated in a microwave oven is produced. Can do.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view of a mold used in the present invention.
FIG. 2 is a perspective view of a cup-type edible container.
3 is a cross-sectional view taken along line AA ′ of FIG.
[Explanation of symbols]
1: Form 2: Recess 3: Cup type edible container
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002046374A JP4109464B2 (en) | 2002-02-22 | 2002-02-22 | Manufacturing method for cup-type edible containers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002046374A JP4109464B2 (en) | 2002-02-22 | 2002-02-22 | Manufacturing method for cup-type edible containers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2003246390A JP2003246390A (en) | 2003-09-02 |
| JP4109464B2 true JP4109464B2 (en) | 2008-07-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002046374A Expired - Fee Related JP4109464B2 (en) | 2002-02-22 | 2002-02-22 | Manufacturing method for cup-type edible containers |
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| Country | Link |
|---|---|
| JP (1) | JP4109464B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101588131B1 (en) * | 2014-09-02 | 2016-02-02 | 김은하 | An edible-container of side dish |
| JP7525769B1 (en) | 2023-11-09 | 2024-07-31 | ルミ子 堀添 | Pet food containers |
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2002
- 2002-02-22 JP JP2002046374A patent/JP4109464B2/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| JP2003246390A (en) | 2003-09-02 |
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