JPH01137932A - Method for manufacturing edible container - Google Patents

Abstract

PURPOSE: To obtain a porous and light cone-like edible container having a small apparent sp. gr. by subjecting the edible flexible food base prepd. by heating and processing paste at a relatively low temp. to intermediate molding to a cone shape and heating this molding at a high temp., thereby finish molding and solidifying the molding. CONSTITUTION: The paste prepd. by kneading wheat flour and edible surfactant materials, such as fats and oils, sugar and chicken eggs, and water is heated at the relatively low temp. of about 110 to 140 deg.C to obtain the flexible food base in which the starch in the paste is made into α-starch and the protein is thermally solidified. Such base is subjected to the intermediate molding to form the cone shape, by which the half cured and intermediate molded edible container stock is formed. This container stock is preserved. The stock is heated to about 180 deg.C and is subjected to finish molding, by which the cone-shaped edible container 14A is obtd.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for manufacturing an edible container, and more specifically, it relates to a method for manufacturing an edible container. The present invention relates to a method for manufacturing an edible container, which is useful for manufacturing an edible container called a Watsuful cone, which has a small apparent specific gravity, is porous, light, and has a so-called crispy texture.

[Prior Art] Generally, edible containers used to package and sell frozen confections such as soft serve ice cream and ice cream at stores are made by a specialized manufacturer who kneads raw materials such as flour with a large amount of water. The so-called water seeds are heated and fired on a high-temperature heating plate, and
Watsuful cones are shaped into ice cream cones and packaged before being delivered to ice cream sales sites, but since Watsuful cones are known to be extremely crisp, they cannot withstand even the slightest impact and are easily damaged. After that, there are many difficulties in handling the ice cream until it reaches the ice cream sales site.

In order to eliminate each of these drawbacks, the present applicant has developed a method shown in Japanese Patent Application Laid-open No. 146141/1983, in which a certain amount of water is added to raw materials such as wheat flour and kneaded to make it hard. An edible container is obtained by rolling the dough to a thickness, separating the dough into the required shape by cutting from the rolled hardwood plate, and immediately after baking, rolling the dough into a cone shape and solidifying it. A method of manufacturing the container is proposed.

[Problems to be Solved by the Invention] However, in the former of the above-mentioned conventional techniques, the cone-shaped edible containers that solidify immediately after baking are shipped, so the cone-shaped edible containers that have been baked and solidified may be damaged during transportation. There is a problem that it is easily damaged, and for example, about 20 to 30% of Watsuful cones become unusable.

In order to eliminate this problem, the above manufacturing method can be
In other words, it would be fine if it were adopted at stores selling soft-serve ice cream, etc., but this would only require a large investment in equipment such as baking machines and raw material preparation equipment, or would require the baking operation technology and handling required for both small and large quantities. There is not much difference in difficulty, and there is a lack of installation space in stores, and in addition to amperage contracts for power consumption, employees in baking technology and ice cream sales are mainly temporary workers, such as part-time workers. There are many problems in that it is difficult in practice to have people learn the techniques of baking equipment, and it is not easy to adopt the technique.

Furthermore, the latter technique of the prior art has many problems such as not being able to provide a product with a crispy texture.

The main reason why wheat flour is the most widely used raw material for confectionery is that unlike rice flour, potato flour, and other grain and potato powders, which are mostly starchy, wheat flour is one of their constituent ingredients. It contains protein.

Starch is pregelatinized by water heat and plays a major role in forming the body of confectionery as an ingredient.However, from the perspective of suitability for confectionery processing, wheat flour is different from rice flour, potato flour, and other confectionery raw material powders as its compositional components. starch is the most abundant, but the protein it contains is the main factor that determines the processing characteristics.
The characteristics that make this material different from other confectionery raw material flours come from this protein component.

The major difference between wheat flour and other confectionery raw materials is that when flour is kneaded with water, this protein absorbs water, hydrates, and bonds with each other to form sticky and elastic gluten. It is no exaggeration to say that the basis of the present invention lies in clarifying the use of gluten, such as hydrothermal management for starch pregelatinization, the behavior of gluten, and the management and control of gluten behavior.

Wheat flour is classified into strong flour, medium flour, and soft flour depending on the quality and quantity of protein it contains, but the names are based on the quality of the gluten from which each protein is produced, and the uses thereof also differ depending on the quality of the gluten.

In confectionery manufacturing, soft flour with a low protein content is generally used, and sugar, oil, salt, eggs, milk, other flavorings, and coloring agents are kneaded with water to make batter and hard dough. ), but this heating operation alphas the starch in the flour and irreversibly thermally denatures (thermal coagulation, etc.) the proteins that form gluten, making it palatable and easy to digest. This is the basic manufacturing method for confectionery in general that uses wheat flour as the main ingredient.

When flour is mixed with water, it immediately absorbs water, but starch accounts for 30% of its weight, and protein accounts for 200% of its weight, so these become chemically bonded water, starch becomes a sol, and proteins bind to each other. to form sticky and elastic gluten.

The sol-formed starch begins to gel at about 54°C, increases in viscosity, and finally becomes pregelatinized, becoming edible and easily digestible, and if heated further, it dehydrates and solidifies.

On the other hand, glutin forms a spongy three-dimensional network structure, which is irreversibly thermally denatured by heating and forms the strong skeleton of confectionery.

This can be used as is to make chewy hard confectionery such as hardtack and hard biscuits, but in order to make porous and ultimately crunchy foods that are the object of the present invention, it is necessary to add water to the flour raw material. The air bubbles generated in the kneaded aqueous mixture due to the action of the chicken eggs in the kneaded raw materials or the edible surfactant produced by the synthetic foaming emulsifier are incorporated into the network structure formed by the gluten. By denaturing and coagulating, the air bubbles become encapsulated in this network, making the gelled alpha starch, which makes up the majority of the fabric, porous.

If this is continued to be heated, the processed base will dehydrate and the starch will solidify as a porous confectionery body, but from the point of view of crunchiness, the solid three-dimensional network structure formed by the gluten will cause the overall texture to deteriorate. Even if it is porous, it will be hard.

Therefore, when fats and oils are kneaded into the raw material dough, the fats and oils spread into the dough in the form of a film due to the action of the edible surfactant mentioned above, which prevents the gluten network structure from binding, resulting in a product with a brittle and easy-to-crush texture. It can give a good crunchy texture.

Conventional confectionery foods, such as sea urchin husks and watsufuru, which are characterized by their crunchiness, can be made brittle by continuing to heat them to dissipate most of the moisture in the base, and then continuing to heat them to over 200°C. The product has a crunchy texture.

Edible containers for ice cream and the like are made by molding the brittle, crunchy, palatable product obtained through the above process while it is still hot into a thin-skinned cone or plate shape, which is extremely susceptible to impact. In particular, ice cream sales where ice cream is sold by placing ice cream on top of ice cream molded in the shape of a noodle or a plate, as it will be damaged if it is not packaged very carefully when it is transported to the user. It is difficult to transport them to stores in a usable condition.

At an ice cream store, flour is mixed with sugar, fats and oils, and water is poured onto a baking board to bake Watsuful, etc. This is then formed into a noodle or plate shape, and the ice cream is served on a plate.
There is also a method of selling it to customers by pouring it, but as mentioned above, the protein content of wheat flour is low, so even if you use soft flour with a low protein content, it requires strict temperature and stirring when kneading it with water. If uncontrolled, gluten can quickly form a strong network.

Starch controls the overall body formation of sweets, while gluten controls the stickiness of the so-called seeds (water seeds, hard seeds) that are the raw materials for baking sweets, and the hardness of baked sweets.

The pleasant crunch comes from the size, amount, and uniformity of the distribution of air bubbles contained in the seeds of the baking raw material, and this is largely due to the amount of gluten and the network structure formed. Even if there is a moderate amount of air bubbles, it is the structure and amount of gluten that keeps them uniformly inside the seeds and suppresses expansion caused by heating during baking.

Without gluten, air bubbles with the proper shape and volume would escape without expanding the body of the confectionery, like beer foam.

Such operations, especially those involved in the production of confectionery starters whose main ingredient is wheat flour, which involve the formation of gluten networks, and the baking of the starters to make confectionery products, which in turn require the process Everything must be strictly controlled.

This kind of work can be said to be extremely difficult at an ice cream shop where most people work part-time.

By solving this difficult problem, there is almost no risk that the final product, such as a light and crunchy ice cream container such as a Watsuful cone, will break at the ice cream store, and the finished product will have the aroma of baking. It is an object of the present invention to provide an edible container that anyone can easily fill with freshly baked ice cream to give customers a sense of satisfaction.

Storage of raw materials with sufficient temperature and humidity control, flour, fats and oils, etc.
Strict control over mixing the appropriate amount of main ingredients such as eggs and water and proper mixing, and heating the resulting water appropriately to alpha the starch, creating an appropriate arrangement structure that never becomes solid. The food base obtained under these controls includes the formation of an appropriate gluten network, the formation of an appropriate skeleton through heating and coagulation, and the appropriate dispersion of thin air bubbles that form the basis of crunch, and the suppression of their heating and volatilization. The intermediately formed semi-cured edible container material is transported to the ice cream store.
In addition, the edible container material retains an appropriate amount of water to maintain its flexibility to avoid damage due to various handling at stores (the product at this time is called an intermediate molded product), and This prevents wasted heating energy from being used during final molding of this edible container material at cream retail stores, and creates intermediate molded products throughout the manufacturing process that produce Watsuful cones that are identical to factory products in a short time and with simple operations. By using such an intermediate molded product, if done under strict control, even a new part-time worker can easily bake fresh, aromatic Watsuful cones at an ice cream store. It provides the most outstanding method of manufacturing edible containers.

To summarize these points, the gist of the present invention is to mix an appropriate amount of oil and fat into wheat flour to prevent the gluten network structure from becoming too strong, and to add eggs, etc. An edible surfactant is mixed in to help spread the fat film through foaming and emulsification, and to hold fine air bubbles in the confectionery structure.Additionally, sugar, salt, etc. are mixed in to facilitate these actions, and to provide a moderate amount of water. All of these ingredients are seasoned and kneaded with an appropriate amount of water to create a water base, which allows the starch of the flour to become pregelatinized, and furthermore, the gluten, which has a moderately strong network structure created by hydration of the protein, is coagulated by heat. The moisture content (6 to 1
According to the conventional concept of confectionery manufacturing, this heating is controlled to the extent that only about 6% of the product remains.
Using an edible container material that has been intermediately formed at a temperature of about 140°C and for an extremely short baking time of 30 to 90 seconds, this edible container material that has been heat-processed at a low temperature and for a short time can be sold at ice cream shops. etc., the temperature is simply 180~220℃
It is extremely easy to process the base of Watsuful corn, for example, by just final shaping it in about 45 to 60 seconds, and requires no consideration other than temperature and processing time. This allows for the divisional baking of light ice cream containers, etc.

The key point and difficulty in manufacturing this type of edible container material such as so-called Watsuful corn, which is crunchy, crumbly, and thin in thickness, is mainly the process of forming the intermediately formed edible container material. It is almost impossible for an inexperienced person such as a part-time worker to carry out this process at an ice cream store, etc., where there are few facilities and means to manage this process. In order to keep the material flexible mainly because it is used for transport and handling, this is possible by simply performing so-called finishing molding, in which about 6 to 16% of the water remaining in the material is heated and volatilized.

If the heating to volatilize the residual water is carried out at a temperature of 170'C or higher, at which point the sugar in the material caramelizes, the material will have a more desirable color, such as golden brown. In any case, the present invention has made it possible to manufacture such a watsuful cone easily.

This allows foods made from wheat flour, which has a good texture but is easily broken, to become an edible container material that has been intermediately formed in a well-controlled specialized factory, which can then be baked by simply finishing and forming it at an ice cream store. It is possible to obtain an edible container that enables so-called split molding, in which the intermediate molding and final molding are separated into heat processing molding, in which fragrant Watsuful corn and the like can be easily produced without fear of breakage.

Rice crackers, a type of rice cracker that has been made since ancient times in Japan, are also processed by heating in parts, but this processing method involves drying at temperatures below 100°C, so to speak, which can be called a split drying method. The rice crackers are kneaded into a rice cake shape, rolled into a plate shape, and treated into a predetermined rice cracker shape, and then dried in a dryer at 70 to 75°C to a moisture content of about 20%.

This is called the first drying, and if left at room temperature for a long time, the rice cracker dough becomes translucent and glass-like.

When this dough is to be made into a rice cracker product, it is again subjected to a second drying process in the dryer to bring the moisture content of the dough to about 10 to 15% (this is called drying). Once this process has been completed, the dough is baked over an open flame at 200 to 260°C and seasoned with seasonings such as soy sauce to form a product.

This is not the divided baking method of wheat flour raw material in this invention,
In order to make rice crackers with air bubbles using rice flour without a gluten network, it is necessary to form a viscous structure of the rice cake, and to make it viscous, it must be dried again.

The fundamental difference between the edible container produced by dividing and baking the wheat flour raw material according to the present invention and rice crackers, rice crackers, rice crackers, etc. will be further described below.

The starch in the rice flour used as the raw material for rice crackers is mainly amylopectin.
Wheat starch itself has thermal expansion properties, but since wheat starch itself does not have thermal expansion properties, it is necessary to use egg or synthetic edible surfactant as a foaming agent.

Another big difference is that wheat flour contains protein as mentioned above in addition to the starch part, and the three-dimensional network structure due to the quality and quantity of gluten produced when this protein absorbs water and hydrates is different from that of confectionery ingredients other than wheat flour, such as rice flour. For this reason, for example, rice crackers, especially rice crackers, expand due to the thermal expansion of amylopectin, the main component of rice starch, but do not dissipate the air bubbles that are trapped when the rice flour and water mixture is steamed. The rice cake is made into a highly viscous rice cake by steaming, and after being shaped into an appropriate shape, it is dried in a dryer at 70-75℃ until the moisture content is around 20% (
First drying) and leave it for a long time to ``Nekase'' to make rice cracker dough.

To bake this into rice crackers, dry this dough again as described above and perform the second drying process to reduce the moisture content to 10-15% (
This process is referred to as "warming.") After completing this "warming," the dough is baked over an open flame at 200 to 260°C and seasoned with seasonings such as soy sauce to produce a product. This is a method for producing rice crackers, which is fundamentally different from the method for producing palatable, crunchy, and juicy confectionery in portions, which is the object of this invention.

The purpose of this invention is to eliminate the above-mentioned drawbacks and various problems.The present invention is aimed at eliminating the above-mentioned drawbacks and various problems. The purpose is to provide a manufacturing method.

[Means for Solving the Problems] The above-mentioned object of the present invention is to spread a water mixture of flour, fat, oil, sugar, edible surfactant such as eggs, and water on a heating plate and spread it on the heating plate. The starch in the water is pregelatinized, the protein is thermally coagulated, and the heated product is heat-processed at a temperature that maintains some flexibility to create a heat-processed food base, and this food base is shaped into a cone. By producing and storing an intermediately formed edible container material that has been intermediately formed and semi-cured, and then heating and final forming the stored intermediately formed edible container material again, the intermediately formed edible container material is obtained. This is achieved by final molding and solidifying it into a cone-shaped finished edible container.

[Function] An edible flexible food base is obtained by heat-processing the water type 2 at a relatively low temperature of about 110 to 140°C, and this base is intermediately formed into a cone shape to form a semi-hardened intermediate. A formed edible container material is prepared, this material is heated again to about 180° C. to soften it, and is finished and solidified into a cone-shaped edible container to obtain a cone-shaped edible container called a Watsuful cone.

[Example] As shown in FIGS. 1 and 2, this invention adds sugar to flour to add appropriate sweetness, and maintains the stability of fats and oils, foaming, emulsification, and air bubbles. Eggs as edible surfactants, foaming, emulsifying,
A stable edible synthetic compound surfactant and, if necessary, baking powder, salt, milk, flavor pigments, etc. are added to the mixer, and the baked product becomes porous and light in proportion to the raw materials. Add some water and knead to obtain water type 2. A constant amount of this water type 2 is discharged onto the lower plate 10a of a pair of heating plates 10 to form a disc-shaped mixed wire material 2A, which is heated and processed to obtain a heat-processed food base 11.

This food material 11 is fed into a well-known cone-shaped container forming machine 12 shown in FIG. 3, and is intermediately formed into a cone shape (not shown in FIG. 4) to produce a semi-cured intermediately formed edible container cable material 14 as shown in FIG. Then, by storing it in a polymerized state as shown in FIG. 6, and heating the stored edible container material 14 again in a finishing molding machine shown in FIGS. 7 and 8 for finishing molding,
The edible container cable material 14 is final molded and solidified into a cone-shaped finished edible container 14A as shown in FIG.

That is, after the above-mentioned storage, a user, for example, an ice cream store vendor, opens and takes out the intermediately formed edible container material 14, which has been sealed and packaged and shipped, to form a cone shape as shown in FIGS. 7 and 8. The intermediately formed edible container material 14 is inserted between the electric heaters 17 and 17 of the finishing molding machine 2o via the heated conical cone-shaped or pyramidal cone-shaped iron plate 18 and the conical or pyramidal heating material 18A, and heated to 170'C. If the temperature is raised to the above temperature and the surface of the material becomes slightly brown or golden brown, it is called a finished molded product, and the finished molded product is the same as the product fired by the integrated firing method that starts from Suishin and fires the final finish. Finished and molded edible container 14
You can get A.

In addition, during heating and baking, a plaid pattern 4 is engraved on the heating plate 1o. 14 can be obtained.

This intermediately formed edible container 14 is slightly cooled at the same time as it is formed by the finish forming machine 2°, and is in a hardened state after forming, and no deformation occurs to the finish formed edible container 14. Ice cream or the like can be placed in the molded edible container 148 and sold at a store.

In addition, since the heat-processed food base 11 described above has been heat-processed in advance, the starch has been pregelatinized and the protein has become a hardened skeleton to some extent, but the remaining oil and fat film that has permeated therein and a suitable amount of sugar remain. Because it retains its flexibility due to water content, it does not break when bent or is damaged by impact, so there is almost no damage during transportation, which not only solves shipping problems, but also allows starch to alphanize during heat processing, and proteins to absorb heat. Temperatures that are high enough to solidify not only shorten the firing time (because the hot air does not dissipate much, changes in the environment around the intermediate molding site are also reduced, and even for final molding, the temperature is low enough to cause browning on the surface). Since this is sufficient, not only can the molding time be shortened at ice cream shops, etc., but also the problem of hot air dissipation can be almost solved.

Next, a specific example will be described.

Example 1 (Each value represents the blended weight ratio) Aqueous type 2 was prepared by sufficiently stirring and mixing the formulations listed in the table of Example 1 above, and a grid of 10 mm in length and width as shown in Figure 1 (J) was prepared. The surface of the heating plate 10 with engraved eyes 4 is 120 mm in advance.
℃~150℃ and then flows down and presses the heating plate 10b against the upper surface of the heating plate 10a via the hinge 10c, so that the temperature of the water sandwiched between both heating plates 10a and 10b is 1". After baking the water type 2 by heating it so that it is maintained at about 10°C to 140°C for a certain period of time, the heating plate 10a,
Open both sides of 10b and take out the fired base (disc-shaped) and use it as the heated processed food base 11.

The conditions for the flow of water and heating processing are: 1. The amount of water per flow is approximately 25-303r2. The temperature of the heating plates (one set of upper and lower) is 120-150℃. 3. The spacing between the heating plates is based on the type of water flowing. Determine the thickness, and this should be approximately the thickness of the fired base of the fired product.

Conditions for heating processing 1: Heating plate spacing This is the thickness of the fired base (disc-shaped fired product).

2. Firing temperature time 120°C (firing board surface) ~ 150°C
1 hour 30 to 90 seconds 3. Situation of the fired base (disk-shaped fired product) 4. Residual moisture in the heated fired base (using a Get Co. moisture meter) 1. All spacing between heating plates shall be 2.5111/III.

2. Firing temperature is 120℃, 1400C, 15
0℃ time 120℃r 60 seconds, 75 seconds, 90 seconds 140
℃ for 60 seconds, 75 seconds 150℃ for 45 seconds, 60 seconds 3 Condition of fired base (firing disk) and residual moisture (111) (120℃, 60 seconds) Yellow, almost white, flexible.

Residual moisture 17.2% (112) (120°C, 75 seconds) Yellow, flexible.

Residual moisture 16.1% (113) (120°C, 90 seconds) Pinkish yellow, soft, same as above 15.5% (121) (140°C, 60 seconds) Yellow, hard Same as above 14.5% (122) (140℃, 75 seconds) Brownish yellow.

Hard, same as above 14.3% (131) (150℃, 45 seconds) Y) Yellow, Y) Hard.

Same as above 14.8% (132) (150℃, 60 seconds) Brownish yellow.

) Hard, same as above 13.5% In both cases, a heat-processed food base 11 having a 10 mm lattice with a height of about 1.5 mm on both surfaces is obtained.

Next, this base material 11 is intermediately formed to obtain a semi-cured intermediately formed edible container material 14.

This can be eaten as it is because the wheat starch has become pregelatinized, but if it is further finished molded using a finish molding machine to a degree of brownish color, a finished edible container 14^ with a pleasant crunch can be obtained.

The finishing molding situation is as follows.

◎ Finish and texture (mouthfeel) and residual moisture of finished molded product 14A A result of 148 was obtained for the finished molded edible container. All of them have a crunchy texture and are delicious, but you can feel the difference in the texture due to the different baking conditions.

The residual moisture is about 0.3 to 0.4%, and there is a slight tendency for the conditions during heat processing to give 111 to the final molding.

Example 2 Next, an example using a synthetic surfactant will be given.

= 27- Note that as the edible surfactant in the above table, a blend of glycerin fatty acid ester, sucrose fatty acid ester, etc. is used.

Aqueous type 2, in which the formulation listed in the table of Example 2 was sufficiently stirred and mixed, was treated in the same manner as in Example 1 to prepare a heat-processed food base, which was then subjected to the same final forming operation as in Example 1. As a result, the flavor that comes from chicken eggs is slightly lacking, but it is crunchy and light.
Results such as umami taste were not significantly different from those of Example 1.

Further, in the above embodiment, as shown in FIGS. 5 and 6, the edible container materials 14 are stored in a directly polymerized state,
Although we have described the example of transporting to a store, as shown in FIGS. 10 and 11, the edible container material 14 is filled with paper, etc.
- A sleeve 15 may be interposed.

[Effects of the Invention] As described above, the present invention employs means for solving the above-mentioned problems, and therefore a water type obtained by kneading wheat flour, oil, fat, sugar, edible surfactant such as chicken egg, and water. 2 to heating plate 1
During the heating process by flowing down onto the water type 2, the starch in the water type 2 is pregelatinized, the protein is thermally coagulated, and the heated product is heated to maintain a certain level of flexibility. The intermediately formed edible container material 14 that has been heat-processed at a low temperature is stored (cooled), and the stored edible container material 14 is heated again to soften it and is formed into a final formed edible container 14A having a cone shape. Can be solidified.

Therefore, even if a large amount of water is added to the raw material powder, the intermediately formed edible container material 14 is molded at a low temperature (approximately 110°C to 140°C), so less molding energy is required. Not only can it be wiped clean, but when the intermediately formed edible container material 14 is delivered, the slightly soft material that has been heated is transported, so the material 14 will not be deformed or damaged during transportation, and even if the temporary table is slightly deformed, it will not be finished. Since it is corrected during molding, beautiful edible containers in the shape of conical cones such as Watsuful cones or pyramidal cones can be obtained regardless of this deformation.

In addition, at stores that sell ice cream such as soft serve ice cream that uses edible containers, it is only necessary to install a small finishing machine such as a conical cone type with an extremely simple power of about 200 to 300 W.
Since a special cone forming machine is not required, the installation space is small and the capital investment amount is extremely low.There is no need to change the power amperage contract, and there is no need for a change in the electric power contract, and there is no need for a special cone forming machine. The fragrance stimulates the desire to purchase, and since the final molding operation is simple, molding has many practical benefits, such as simplifying personnel management and making it suitable for inexperienced store sales staff, such as part-timers and part-time workers.

[Brief explanation of the drawing]

Each of the figures shows an embodiment of the present invention, in which Figure 1 is a perspective view of a molding machine for heating processing, Figure 2 is a sectional view during firing, and Figure 3 is a perspective view of an intermediate molding machine. , FIG. 4 is a perspective view of the intermediately formed edible container material, FIG. 5 is an elevational view of a large number of intermediately formed edible container materials superimposed, and FIG. 6 is a view taken along the disconnection line shown in FIG. 7 is a sectional view of the finish forming machine, FIG. 8 is a sectional view of the finish forming machine in a different state from FIG. 7, and FIG. 9 is an elevational view of the finish formed edible container. 1
FIG. 0 is a cross-sectional view of a plurality of intermediately formed edible containers according to another embodiment of the present invention, and FIG. 11 is an elevational view of a plurality of edible containers of the same type. 2...Water type 10...Heating plate 11...Heat-processed food base 14...Intermediately formed edible container material 14A...
Edible containers with finished molding

Claims (1)

[Claims] Water type 2, which is a mixture of flour, oil, fat, sugar, edible surfactant such as egg, and water, is flowed down and spread on a heating plate 10, and the starch in the water type 2 is pregelatinized and the protein is coagulated by heat. and heat-processed at a temperature that allows the heated product to maintain some flexibility, thereby producing a heated-processed food base 11, and
This food base 11 is intermediately formed into a cone shape to produce a semi-hardened intermediately formed edible container material 14 and stored, and the stored intermediately formed edible container material 14 is reheated and final formed. Accordingly, the intermediate formed edible container material 1
A method for producing an edible container, which comprises final molding and solidifying 4 into a cone-shaped finished edible container 14A.