JP4113842B2 - 成形スナック・チップの製造プロセス - Google Patents
成形スナック・チップの製造プロセス Download PDFInfo
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- JP4113842B2 JP4113842B2 JP2003533704A JP2003533704A JP4113842B2 JP 4113842 B2 JP4113842 B2 JP 4113842B2 JP 2003533704 A JP2003533704 A JP 2003533704A JP 2003533704 A JP2003533704 A JP 2003533704A JP 4113842 B2 JP4113842 B2 JP 4113842B2
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- Prior art keywords
- chip
- pieces
- piece
- mold
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- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
- A21C15/025—Apparatus for shaping or moulding baked wafers, e.g. to obtain cones for ice cream
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0289—Compression moulding of paste, e.g. in the form of a ball or rope or other preforms, or of a powder or granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B30—PRESSES
- B30B—PRESSES IN GENERAL
- B30B11/00—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses
- B30B11/02—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses using a ram exerting pressure on the material in a moulding space
- B30B11/14—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses using a ram exerting pressure on the material in a moulding space co-operating with moulds on a movable carrier other than a turntable or a rotating drum
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Mechanical Engineering (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
化が進むので、油の品質を高くする必要がある。油の品質を高くすることにより、賞味期限が延長され、また出来上がったチップの風味も増す。
dent corn)から成る。シータ10においてシートを形成するので、例えば、本質的に平坦な六角形の初期チップ形状を有するカッタが、シータ10内に設けられてい
る。生地がシータ10内部においてカッタを通過すると、初期チップ形状が形成され、本質的に平坦に生成されたチップ202は、シータ10から出る際には、ほぼ同じ形状および厚さを有する。チップ202は、コンベヤ20上をトースタ30に向かって搬送される。任意に、コンベヤ20は、必要に応じてコンベヤを上昇させてトースタ30に到達させる空気式昇降システムを有する。これが効果的なのは、シータ10から形成された生産物が退出するとき、生産物はコンベヤ20上に本質的に多少の落差をもって落下することになるためである。生地の粗さや粒子サイズ、粘着性、および水分含有量というような、シート状に生産される生産物の物理的特性が変化する可能性があるので、この落差を調節することができると、生産物の均一性を維持するのに有効である。
て、チップには成形のための十分な凝着結着性を有する。
形の椀形状であるチップ200を形成する。加えて、プランジャ・インサート80の形状を変更することによって、チップに付加的な形状構造を与えることができる。チップ202が整列されず、プランジャ・インサート80によって完全に型64内に挿入されない場合、その結果生産されたチップであっても、恐らく中心がずれているであろうが、概ねスコップまたは椀の形状を有するであろう。これは、チップ202の一部がなおもプランジャ・インサート80に接触するためである。チップ202の接触した部分が型64内に圧迫されることにより、型64は成形チップ200を生成する。
200は、フライヤ排出ベルト114上に置かれ、オプションのドラム116に供給されるか、または包装に回される。回転ドラム116は、任意の所望される加塩および/または風味付けを行う。その後、成形チップ200は、製品包装部に送られる。
Claims (18)
- スナック・チップの製造方法であって、
生地を複数の平坦な小片に延べる工程と、
前記平坦な小片を供給速度で整列ベルト上に供給する工程と、
前記整列ベルト上における前記平坦な小片の位置を、整列システムによって調節し、本質的に均一な横列を形成する工程であって、整列システムは、前記整列ベルトよりも早い速度で移動し、整列ベルトから該整列ベルトを介して上方へ突出する複数の突出片を含む工程と、
前記平坦な小片を排出速度で型ラックに排出する工程と、
前記チップが該チップ全体を包囲する保持壁または縁を有するように、各平坦な小片を成形片に成形する工程と、
前記成形片を乾燥させる工程とを含む、方法。 - 請求項1記載の方法において、前記スナック・チップの製造は、更に、前記小片を整列ベルト上へ供給する前に、前記平坦な小片の水分を低減する工程を含む、方法。
- 請求項1記載の方法において、前記小片を整列させる工程は、更に、
センサ・アレイを用いて、前記小片の相対的位置を判定する工程と、
前記小片を前記整列ベルト上に供給する前に、前記供給速度、前記排出速度、および前記突出片の速度の内の少なくとも1つを調節する工程とを含む、方法。 - 請求項1記載の方法において、前記各小片を成形する工程は、更に、
椀形状のチップを形成する工程を含む、方法。 - 請求項4記載の方法において、前記椀形状のチップを形成する工程は、更に、
ひだ状の縁を前記チップの壁に付与する工程を含む、方法。 - 請求項1記載の方法において、前記成形片を乾燥させる工程は、更に、
前記成形片を乾燥させる前に、前記成形片の水分含有量を、1つ以上の熱源を用いて低減する工程を含む、方法。 - 請求項6記載の方法において、前記熱源は、1つ以上のマイクロ波成形ドライヤ、無線周波成形ドライヤ、固定空気ドライヤ、空気衝突成形ドライヤ、または真空成形ドライヤである、方法。
- 請求項7記載の方法において、前記成形ドライヤで水分含有量を低減した後、前記成形片をフライヤに供給して乾燥させる、方法。
- 請求項1記載の方法において、前記スナック・チップの製造は、更に、
前記成形片を乾燥させた後、前記成形片に香味料を添加する工程を含む、方法。 - 請求項1記載の方法において、前記生地はマサから構成される、方法。
- 請求項2記載の方法において、前記小片を整列ベルト上に供給する前に、前記平坦な小片の水分は、30〜40%に低減される、方法。
- 請求項6記載の方法において、前記成形片の水分含有量を低減することは、23〜28%の水分含有量に低減することを含む、方法。
- 請求項8記載の方法において、前記フライヤは、前記成形片を0.8〜1.3%の最終水分含有量に乾燥させる、方法。
- スナック・チップの製造方法であって、
マサを複数の平坦な小片に延べる工程と、
熱源を用いて、前記小片の水分含有量を低減する工程と、
前記小片を整列ベルト上に供給する工程と、
前記小片の位置を整列システムを用いて調節することによって、前記小片を整列し、本質的に均一な横列を形成する工程であって、整列システムは、前記整列ベルトよりも早い速度で移動し、整列ベルトから該整列ベルトを介して上方へ突出する複数の突出片を含む工程と、
前記チップが該チップ全体を包囲する保持壁または縁を有するように、各平坦な小片を 成形片に成形する工程と、
前記成形片を1つ以上の成形ドライヤにおいて乾燥させる工程と、
前記成形片を無作為なパターンで揚げる工程とを含む、方法。 - 請求項14記載の方法において、前記成形片を成形する工程は、更に、
椀形の形状を与える工程を含む、方法。 - 請求項15記載の方法において、前記椀形の形状がひだ状の縁を含む、方法。
- 請求項3記載の方法において、前記小片の位置の調節は、更に、
前記小片の前記型ラックへの排出の前に、前記供給速度、前記排出速度、および前記突出片の速度の内の少なくとも1つを調節する工程を含む、方法。 - 請求項1記載の方法において、前記小片の位置の調節は、更に、
センサ・アレイを用いて前記小片の相対位置を判定する工程と、
前記小片の前記型ラックへの排出の前に、前記供給速度、前記排出速度、および前記突出片の速度の内の少なくとも1つを調節する工程とを含む、方法。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/973,219 US6610344B2 (en) | 2001-10-09 | 2001-10-09 | Process for making a shaped snack chip |
PCT/US2002/031916 WO2003030658A1 (en) | 2001-10-09 | 2002-10-04 | Process for making a shaped snack chip |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2005505282A JP2005505282A (ja) | 2005-02-24 |
JP2005505282A5 JP2005505282A5 (ja) | 2008-01-31 |
JP4113842B2 true JP4113842B2 (ja) | 2008-07-09 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2003533704A Expired - Fee Related JP4113842B2 (ja) | 2001-10-09 | 2002-10-04 | 成形スナック・チップの製造プロセス |
Country Status (8)
Country | Link |
---|---|
US (1) | US6610344B2 (ja) |
EP (1) | EP1434497A4 (ja) |
JP (1) | JP4113842B2 (ja) |
CN (1) | CN102487601B (ja) |
BR (1) | BR0213644A (ja) |
CA (1) | CA2457872C (ja) |
MX (1) | MXPA04003282A (ja) |
WO (1) | WO2003030658A1 (ja) |
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-
2001
- 2001-10-09 US US09/973,219 patent/US6610344B2/en not_active Expired - Lifetime
-
2002
- 2002-10-04 MX MXPA04003282A patent/MXPA04003282A/es active IP Right Grant
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- 2002-10-04 CA CA2457872A patent/CA2457872C/en not_active Expired - Fee Related
- 2002-10-04 BR BR0213644-9A patent/BR0213644A/pt not_active Application Discontinuation
- 2002-10-04 WO PCT/US2002/031916 patent/WO2003030658A1/en active Application Filing
- 2002-10-04 EP EP02768990A patent/EP1434497A4/en not_active Withdrawn
- 2002-10-04 JP JP2003533704A patent/JP4113842B2/ja not_active Expired - Fee Related
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CA2457872A1 (en) | 2003-04-17 |
BR0213644A (pt) | 2005-04-26 |
CA2457872C (en) | 2010-04-20 |
US20030066436A1 (en) | 2003-04-10 |
CN102487601B (zh) | 2013-06-12 |
MXPA04003282A (es) | 2005-06-08 |
WO2003030658B1 (en) | 2003-07-03 |
EP1434497A4 (en) | 2010-04-07 |
US6610344B2 (en) | 2003-08-26 |
CN102487601A (zh) | 2012-06-06 |
EP1434497A1 (en) | 2004-07-07 |
JP2005505282A (ja) | 2005-02-24 |
WO2003030658A1 (en) | 2003-04-17 |
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