JPH01265844A - Mount for thermally molded starch food - Google Patents

Abstract

PURPOSE:To improve the releasability of the subject mount from the thermally molded starch food as well as from a baking mold or steaming mold, by forming the mount of an edible filmy material or edible filmy material-coated foil. CONSTITUTION:A mount for thermally molded starch foods is formed of an edible filmy material or edible filmy material-coated foil. The edible filmy material or edible filmy material-coated foil is prepared by developing an aqueous solution (or suspension) on a releasable surface, drying and subsequently releasing the dried product or by casting the aqueous solution on paper, aluminum foil, polyester film, etc. and drying, respectively. The aqueous solution (suspension) contains a film basic material such as carrageenan, agar-agar, acacia, pullulan, starch, amylose or egg albumen or a mixture thereof and preferably a softening material such as microcrystalline cellulose, glycerol or sorbitol or a mixture thereof.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to improvements in mounts for baking or vaporizing baked molded starch foods such as baked confectionery or breads such as castella cakes and sponge cakes, or steamed molded starch foods such as steamed bread, yokan, and steamed buns. [Conventional technology]

Baked confectionery such as castella cake, sponge cake, pound cake, etc., or baked molded starch food such as bread, or steamed bread;
When baking vapor-molded starch foods such as steamed yokan and steamed buns (hereinafter collectively referred to as ``heat-molded starch foods''), it is necessary to remove the mold before filling the raw material paste, batter, or dough into the mold. Japanese paper mounts are used to improve the quality of the products.However, conventional mounts have poor peelability between the product and the mount, and as is well known in the case of castella cakes and sponge cakes, the mount is often attached to the product. It has the disadvantage that when it adheres and peels off, the structure of the product also collapses.For this reason, it is necessary to pay close attention to the peeling of the mount, resulting in poor workability and complete peeling being difficult.

[Problem to be solved by the invention]

The present invention aims to improve the drawbacks of known thermoformed starch food mounts, and to provide a new thermoformed starch food mount that has good mold releasability from baked or steamed products. .

[Means to solve the problem]

(Summary) As a result of various research into means for solving the above-mentioned problems, the present inventor found that an edible film-like thin layer has a remarkable incompatibility with the structure of a thermoformed starch food. The present invention is based on this knowledge, and its gist resides in a thermoformed starch food mount characterized by being made of an edible film-like material or an edible film-covered foil paper. (Structure) In the above invention, the edible film-like material or the foil paper coated with the edible film-like material includes, for example, carrageenan, farcellan, agar, locust bean gum, xanthan gum, gum arabic, guar gum, tara gum, pectin, pullulan. , bonds -→→-, sodium alginate, tamarind seed polysaccharides, gum arabic, starch, amylose, polysaccharides such as dextrin, or proteins such as egg white and soybean protein, singly or in mixtures, preferably with microcrystals. An aqueous solution (or suspension) containing a softening agent such as cellulose, glycerin, Tsurupi-1, Multi-1, etc. alone or in a mixture is spread on a releasable surface, dried, and then peeled off, or the base material It is manufactured by casting on paper, aluminum foil, etc. and drying it. The former single foil-like material has the advantage that it can be eaten without peeling off after baking or vaporization, but it is inferior in strength, so it is preferable to laminate it on a base material such as paper, aluminum foil, or polyester film. suitable. The thickness of the laminated coating layer may be as thin as about 1 to 500 μm. The membrane material may be either water-soluble or poorly water-soluble, but generally water-soluble membrane materials tend to absorb moisture, so poorly water-soluble materials are preferred from the viewpoint of ease of handling. The heat-formed starch food mount of the present invention is usually flat, or, if desired, can be shaped into various three-dimensional shapes, such as an inverted truncated conical shape for cupcake fillings, a box shape for paran 1 to cakes, etc. , can take any shape such as cylindrical. In particular, since aluminum foil can be freely formed, the product of the invention in which a poorly soluble film-like material is applied to the inner surface of the formed aluminum foil,
This is suitable for practical use since it is not necessary to lay release paper on the inner surface or apply release oil. (Heat-molded starch food) In the present invention, (heat-molded starch food) refers to foods prepared from starch or starch-based batter, dough, or pasta by baking or steaming, such as castella cakes and cupcakes. , pound cakes, madeleines, decorative cakes, shortcakes, pastries, pancakes, pizza, pies, white bread, steamed bread, steamed buns, steamed yokan, etc., but are of course not limited to the foods listed above. .

[Effect]

Heat-molded starch food raw material paste, batter or dough is placed into a mold through a water chamber mount and heated dry or warm (for example, in the case of castella cake, dry heat is at 140-150°C).
Then, the edible film-like material layer changes color to a brown layer with excellent mold release properties. Therefore, after heating, the mount can be easily peeled off without damaging the structure of the molded product, so workability and yield are significantly improved. In this case, dripping does not occur, and the degree of baking or steaming, color, etc. of the product are exactly the same as when using a conventional mount. [Example 1] Hereinafter, embodiments of the invention and examples of their use will be described by way of examples. However, each example is of course for illustrative purposes and is not intended to limit the idea of the invention. Example 1 (Product Example 1) FIG. 1 is a partially cutaway plan view showing an example of a water chamber mount. The whole 1A is made by laminating a protective polyester film 3 on the lower surface of a membrane-like body 2 made by a casting method from a water-soluble pullulan film having a thickness of about 20 μm. This material is used as a mount when baking thermoformed starch foods. In addition, for preservation purposes, it is preferable that the entire mount of this example be packaged in moisture-proof packaging. Example 2 (Product Example 2) FIG. 2 is a partially enlarged vertical sectional view showing another example of the water chamber mount. The mount 18 of this example is made by laminating a hardly soluble pullulan membrane 2 with a thickness of about 10 μm on Japanese paper 4 with a thickness of about 20 μm. Since the mount of this example has the base material layer 4 made of Japanese paper, it is more durable than the previous example and is not hygroscopic, so it is suitable for general use. Example 3 (Product Example 3) FIG. 3 is a cutaway side view of yet another example of the invention. The mount 1c of this example is a poorly soluble pullulan film 2 with a thickness of about 10 μm on the inner surface of a commercially available aluminum foil container 5 for cupcakes.
are laminated. The mount of this example can be used as is for baking cupcakes, and there is no risk of moisture absorption even if it is left standing. Example 4 (Use Example 1) 1.875 g of eggs were divided into egg yolk and egg white. 1,350 g of sugar, 225 g of starch syrup, and 75 g of honey were added to a portion of the egg yolk and mixed gently. Separately, after lightly whipping the egg whites above, add 4 ounces of daily white sugar to the foam.
After adding 50 g and the remaining egg yolk and mixing lightly, the mixture was combined with the previous mixture, and 937.5 g of wheat flour was added and kneaded to obtain a batter. This batter was poured into a mold lined with the mount 11I of Example 2, placed in a preheated oven, heated for 5 minutes at a temperature of around 155°C, and after removing bubbles, the surface was coated with mirin. It was baked at °C for 1 hour to obtain Nagasaki castella. The castella obtained as described above was exactly the same as the conventional castella prepared using Mino paper as a mount in terms of color, degree of baking, flavor, etc., but there was no dripping at all, and there was no leakage from the baked product. The mount was very easy to peel off. Example 5 (Usage Example 2) A commercially available steamed bread base was dissolved in water to make it soft, and half of the mixture was poured into the 1° cup-shaped container described in Example 3, and steamed for 5 minutes in a steamer to obtain steamed bread in a cup. Ta. The obtained steamed bread was peeled cleanly from the container, and no damage to the texture was observed. [Effects of the Invention] As explained above, the present invention improves the drawbacks of known heat-formed starch food mounts and provides a new heat-formed starch food mount that has good releasability from products. , provides great convenience in the production of thermoformed starch foods.

[Brief explanation of the drawing]

Fig. 1 is a partially cutaway plan view showing an example of the water chamber mount;
The figure is a partially enlarged sectional view showing another example of the water chamber mount, and FIG. 3 is a cutaway side view of still another example of the invention. The meanings of the symbols in the diagram are as follows: Knee 1A to 1゜The entire water chamber mount: ・2: Edible film layer from I to 1c; ・3: Protective film from IA; ・4: Japanese paper from IB Base material layer; ・5:1° cup container. Patent applicant Osaka Kagaku Alloy Co., Ltd. Procedural amendment April 25, 1988 2 Name of the invention Heat-molded starch food mount 3 Relationship to the case of the person making the amendment Patent applicant Address 12 Nishidaimono-cho, Amagasaki City No. 44 Name Osaka Kagaku Alloy Co., Ltd. Representative Timber Forget (Other) Name) 4 Agent ■ 5
32 Address 1-32-127 Higashi Mikuni, Yodogawa-ku, Osaka City, Osaka Prefecture
Target of amendment (1) Item 8 of Detailed Description of the Invention 1, content of amendment (1) Page 2 of the specification, line 4: ``Steamed buns, etc.'' has been replaced with ``Steamed buns, etc.'' It was changed to ``Kasa''. (2) Page 5, line 12 of the specification: “Steamed yokan, etc.” has been changed to “Irushi yokan, pork mangasa J.”

Claims (1)

[Scope of Claims] 1. A heat-formed starch food mount comprising an edible film-like material or a foil paper coated with an edible film-like material. 2. The heat-molded starch food mount according to claim 1, wherein the edible film-like material is mainly composed of pullulan. 3. The thermoformed starch food mount according to claim 1, wherein the constituent material of the foil paper is paper, aluminum or polyester.