JPH04179434A - Production of edible container - Google Patents

Abstract

PURPOSE:To prepare an edible container giving crisp feeling to the palate by kneading wheat, etc., and water, sandwiching the aqueous kneaded mixture between hot plates to gelatinize the starch, drying at a specific temperature, forming the obtained plate in the form of a dish, etc., and moistening and then drying the dish with heat. CONSTITUTION:An aqueous mixture 2 produced by mixing raw materials such as wheat flour, sugar and oil and fat with water is poured and spread on a hot plate 10a and pressed with another hot plate 10b to gelatinize the wheat flour in the aqueous kneaded mixture and dry the mixture to an extent to evaporate the water from the kneaded mixture 2A. The obtained plate (having water-content of 3-5%) is peeled off from the hot plate 10 and formed in the form of a dish or cup to form a temporarily formed edible container. The product is moistened to a water-content of 8-14% and the obtained moist edible container is subjected to finish drying and forming by drying with heat to obtain the objective dried and shaped edible container having a water-content of >=0.4%.

Description

[Detailed Description of the Invention] [Industrial Field of Application] This invention relates to a method for manufacturing edible serving utensils, and more specifically, a shallow dish for holding frozen sweets such as soft serve ice cream and ice cream, and various foods. shaped or cup-shaped edible containers, i.e.
The present invention relates to a method for manufacturing an edible container that has a small apparent specific gravity, is porous, light, and has a so-called crispy texture.

[Conventional technology] Generally speaking, the manufacturers of edible containers and plate-shaped edible bases used to package and sell frozen confections such as soft serve ice cream and ice cream at stores have added a large amount of water to raw materials such as flour. Plate-shaped products made by heating and baking rice on a high-temperature heating plate, or products called Watsuful corn made by molding this heat-baked plate into a cone shape, or plate-shaped edible products such as tarts. The containers are packaged and delivered to ice cream and tart shops.

Tableware for making watsufuru, sea urchin hash, watsufuru cone, and tart confectionery is expected to have a crispy texture, so it is brittle, difficult to withstand the slightest impact, and easily damaged during storage and transportation, so when shipped from the factory after baking, Of course,
There are many difficulties in handling the product after it is shipped, all the way to the ice cream and confectionery sales site.

In order to eliminate these problems, a method for manufacturing an edible container is disclosed in Japanese Patent Publication No. 2-42449, which was previously developed by the applicant of the present invention.

This production method consists of a step of flowing and spreading paddy rice prepared by kneading wheat flour and water onto a heating plate, and sandwiching the mixed material on the heating plate, which has been spread and flowing down in this step, between other heating plates to add the mixed material to the kneaded material. a heating drying step of heating and drying to such an extent that the wheat starch becomes pregelatinized and the moisture in the mixed substance evaporates; a step of cooling the plate-shaped formed body heated and dried in this step in a dry state; and this step. A finishing heating step in which the plate-shaped heat-dried-cooled fluid product that has been cooled in a dry state is heated to the extent that it is softened again, and a molding process in which the heat-softened plate-like product that has been heat-softened in this step is molded into the desired shape. This is a method for manufacturing an edible container, characterized by comprising the following steps.

[Problems to be Solved by the Invention] The heat-dried plate-shaped bodies in the prior art exhibit properties as shown in Tables 1 and 2 below, depending on the heat-drying conditions and residual moisture content.

Table 1 Table 2 As can be seen from these tables, the residual moisture is 10 to 12%.
A plate-shaped formed body 5A with residual moisture of about 3% and a plate-shaped formed body 5B with residual moisture of about 3%.
However, there are problems in that there are mutually exclusive advantages and disadvantages in terms of peelability from the heating plate, ease of handling, finishing heating time, etc.

In order to solve these problems, we created a plate-shaped body with a residual moisture content of 6-8% by heating it at 120°C for about 150 seconds.
Even so, at this temperature, the bond between the starch structure and water, that is, hydration, is not sufficiently achieved, so the problem persists that it is soft, difficult to peel from the fired plate, and easily torn.

From this point of view, products with a crispy texture, that is, porous, lightweight, and thin plate-like products, have a starchy structure completely baked at temperatures above 180°C, fats and oils reaching temperatures above the boiling point, and sugar content carmelized to a certain extent. It is difficult to peel off the baked food from the baking plate unless it has a starch-based baked food composition that has a certain degree of brown color, and even if it can be peeled off, it has not been heat-treated to be safe as a food, so starch deterioration and oil and fat may occur. There are problems such as oxidation.

In addition, the plate-shaped formed body 5 with residual moisture of 10 to 12% in Table 1 above.
About 30 to 40% of the water in ^ is composed of bound water in the starch-based tissue, solution water that combines with sugar to form a sugar solution, and the rest is thought to be free water. Therefore, the thermal energy for the final finishing heating process of the plate-shaped formed body 5^ is used for the phase change of the free water portion of the water remaining in the tissue depending on the temperature.

In other words, in the case of bound water in starch tissue and solution water (chemical water) in which water-soluble substances such as sugar and water are dissolved, the proportion of energy required to dissociate bonds is considerably larger than that required for simple phase changes of free water. It seems to consume some parts.

For this reason, the finishing heating process requires a heating time of 60 seconds or more at about 210°C, and if you try to raise the finishing temperature and shorten the heating time, especially in stores where heating is done in front of customers, only the surface will burn. This is undesirable because the interior will not be heated.

Furthermore, if the food is sold with a large amount of bound water or chemical water, it will not have a crispy texture and will lack taste and flavor.

Furthermore, as shown in Table 2 above, rice was heated at 180°C in advance.
The plate-shaped formed body 5B, which has been heated for about 90 seconds to reduce the residual moisture to about 3%, becomes brittle when it cools down and is prone to cracking and chipping, which poses a major problem in that it is difficult to handle as described above.

While this problem exists, not only most of the free water contained in those shown in Table 2 above, but also a considerable portion of the chemical water that has dissolved the bound water, sugar, and other water-soluble substances in the starch composition. Even if the water has evaporated and dissipated until it has evaporated, even if it absorbs moisture again, it will remain in the product as simple moisture, that is, a small amount of free water, and will never become bound water. Therefore, this water can be easily removed by short-term heating. It also has the advantage that it can be dissipated and the taste, flavor, etc. can be restored without loss.

That is, an object of the present invention is to solve many of the problems mentioned above while taking into account the above points, and to form plate-like formed bodies into plate-like or cup-like shapes by heating and drying paddy rice at a moisture content that makes it easy to peel off the rice from the heating plate. By molding and pre-forming edible containers and re-humidifying them, they are easier to handle afterwards, shorten the final drying and shaping time, and produce dry-shaped edible containers with crispy texture at low cost. It lies in providing large quantities.

[Means for Solving the Problems] The above-mentioned purpose is to flow down and spread paddy rice prepared by kneading raw materials such as flour, sugar, fats and oils with water on a heating plate, and to spread the mixed rice on the heating plate that has been flowed and spread. is sandwiched between other heating plates and heated and dried to such an extent that the wheat starch in the mixed material is pregelatinized and the moisture in the mixed material is evaporated. After peeling off from the heating plate, this plate-shaped formed body is formed into a plate shape or a cup shape to make a temporarily formed edible container, and this temporarily formed edible container is humidified again to form a humidified edible container, This is achieved by further finishing, heating and drying this humidified edible container to obtain a dry shaped edible container in the shape of a plate or cup.

[Function] A heat-dried plate-like formed body having a water content of about 3% can be produced by heating a kneaded material of water types with a heating plate at about 170°C to 220°C.

Since the heat-dried plate-shaped formed body has a water content as low as 3%, it can be easily peeled off from the heating plate with a scraper or the like.

If this exfoliated plate-shaped body is cooled as it is, it becomes hard and brittle and easily cracks. Therefore, in particular, in this invention, a flexible heat-dried plate-shaped body (approximately 20 grams) that has just been fired and peeled is used. After making a temporarily formed edible container by molding it into a plate or cup shape, spray about 2 grams of water on the surface with a humidifying spray again to reduce the moisture content to 8 to 14.
A humidified edible container can be made by moistening the container to a level of about 30%.

Since this humidified edible container is flexible and bendable, it is easy to handle during storage, transportation, etc., and will not break or crack.

The humidified edible containers are then packaged in packs of, for example, 20 units and shipped to users such as ice cream distributors, and the user side uses this to give the transported humidified edible containers a crispy texture. Then, final heating is performed for further heating and drying.

At this time, since the water contained in the humidified edible container is mostly attached to the surface of the tissue in a moist state, dehydration and drying does not require any thermal change in the tissue of the humidified edible container. Compared to the plate-shaped formed body originally prepared with a water content of 10 to 15%, the time required for the finishing heating drying can be significantly reduced, and the amount of heater power per piece can be reduced to a 3-minute process.

Then, during the finishing heat drying, the water content is sufficiently evaporated to, for example, 0.4% or less, and a dried shaped edible container such as a plate-shaped container that is light and has a crispy texture is obtained.
This can be sold with ice cream etc.

[Example 1] The basic manufacturing method of the edible container of this invention is as shown in FIG. The mixture is spread on the heating plate 10.

Then, the kneaded material 2A on the heating plate 10 is sandwiched between other heating plates as shown in FIG. 2 to such an extent that the wheat starch in the mixed material 2A is pregelatinized and the water in the mixed material 2A is sufficiently evaporated. Heat and dry at 180°C for about 90 seconds.

Next, as shown in FIG. 3, the heat-dried plate-shaped formed body 5 is peeled off from the heating plate 10 using a scraper SC, as shown in FIG. After molding into a dish shape to produce a temporarily formed edible container 6 as shown in FIG. 4, this is conveyed by a belt conveyor B to the next humidification process.

The temporarily formed edible containers 6, each weighing approximately 20 grams, have a moisture content of approximately 3% and become brittle when cooled. As shown in the figure, approximately 2 grams of water is sprayed from the spray nozzle SN on both the inside and outside of the spray chamber S to achieve a moisture content of 8 to 1.
By actively adding moisture to about 4%, a flexible humidified edible container 7 can be obtained.

After this humidified edible container 7 is forcedly cooled naturally or by a fan F so that its surface is not sticky, paper is interposed between each container so that, for example, 20 Each piece is stack packed and shipped to users such as ice cream distributors.

Then, on the user's side, the humidified edible container 7 that has been sent is heated and dried again to give it a crunchy texture and is also lightly shaped.

That is, on the user side, the humidified edible container 7 is placed in a heating dish-shaped female mold 18B along the inner surface of the electric heater 17 and I7 of the dish-shaped finish drying and shaping machine 20 as shown in FIG. A heating dish-shaped male mold 18A that also has a heater 17
is inserted into the humidified edible container 7 and sandwiched between it and the female mold 111B, and heated to a temperature of 170° C. or higher, and finished to the extent that the surface of the edible container 7 becomes slightly brown, i.e., golden brown. By heating, drying and shaping, it is possible to obtain a dried and shaped edible container 8 as shown in FIG. 7, which has almost the same properties as a baked product by the conventional integrated baking method of final finishing baking from paddy rice, which is called a finished shaped product. .

In addition, in the initial heating firing, the heating plate 10! By engraving the checkered stripes 4 on the surface, the temporarily formed edible container 6 can be given a checkered pattern.
can be obtained.

Alternatively, a cup-shaped edible container as shown in FIG. 8 may be used.

This humidified edible container 7 is slightly cooled at the same time as it is shaped by the finish drying and shaping machine 20, and becomes a hardened state after shaping, and the shape of the dried and shaped edible container 8 does not occur. Ice cream C or the like can be placed in an edible container 8 and sold at a store.

In addition, since the humidified edible container 7 mentioned above has been heat-processed in advance, the starch is alpha-gelatinized and the protein has also become a hardened skeleton to some extent, so it can be eaten as it is, but there is an oil and fat film that has seeped in between. Due to the residual moisture containing a moderate amount of sugar, it remains flexible and does not break even when bent, and does not break easily when subjected to impact.

Therefore, there is almost no damage during transportation, which not only solves shipping problems, but also shortens the baking time at temperatures where the starch becomes pregelatinized during heat processing and the protein thermally coagulates.

Moreover, because the hot air does not dissipate much at this time, changes in the environment around the finishing shaping site are reduced.Furthermore, finishing shaping can be heated and dried to the extent that the surface changes to brown, resulting in a sufficiently crispy texture. Not only can it shorten the plastic surgery time at the store, but it can also solve most of the heat dissipation problems.

This invention will be explained in more detail.

First, flour is added with sugar to give it an appropriate amount of sweetness, and in order to eliminate stickiness and increase the flavor, oil and fat are added to the flour as needed, as well as flavorings, chicken eggs, milk, etc., and the mixture is put into a mixer. Accordingly, enough water is added to make these fired products porous and light and kneaded to obtain water type 2.

A constant amount of this water type 2 is discharged onto the lower plate IQa of the pair of heating plates 10 to form a mound-shaped kneaded material 2A as shown in FIG. A heat-dried plate-like formed body 5 having lattice meshes 4 is obtained by closing and heating processing to dry and dehydrate the product to a moisture content of approximately 3% to 7%.

This heat-dried plate-shaped product 5 is immediately molded into a plate shape or cup shape to make a temporarily molded edible container 6, which is then sent to the next humidification process by a conveyor B as shown in FIG. A humidified edible container 7 having a humidity of about 8 to 15% is prepared by spraying water as shown in FIG.

Next, the surface is cooled by ventilation using a fan F as necessary to eliminate stickiness on the surface, thereby making it possible to obtain a flexible humidified edible container 7 with a non-sticky surface.

Thereafter, the humidified edible container 7 is stored or stacked as shown in FIG. 5 and shipped to the user. Finish heating, drying, and shaping are performed using a finishing, drying, and shaping device 20 as shown in FIG.

In this way, it is possible to obtain the dry shaped edible container 8 according to the present invention which has a crispy texture.

In addition, the heat-dried plate-like formed body 5 having a residual moisture content of 2 to 6% after being sufficiently evaporated and dehydrated during the initial heating is extremely easy to peel off from the heating plate IO. The humidified edible container 6, which has been molded into a cup shape and then humidified, is only moistened by 8 to 15% of its weight, so the amount of heat required for dehydration is small in the finishing heating drying shaping process at an ice cream store. Since the browning of the heated surface only needs to be to the extent desired at the retail store, not only can the finish drying and shaping time at the sales site be significantly shortened, but the problem of hot air dissipation is almost completely resolved. do.

To explain the above example more specifically, wheat flour
100 Sugar 40 Fats and oils (white squeezed oil) 15 Salt 0.2 (egg, milk, 1 salt, 1 coloring, flavoring, etc. included) Water
110 was sufficiently stirred and mixed in water type 2. As shown in Figure 1, a heating plate IO with lattices 4 engraved at 10 mm intervals was heated in advance to a temperature of about 180°C to 200°C on the surface. and presses the heating plate 10b against the upper surface of the heating plate IGa via the hinge]Oc of both heating plates 10a, I
The temperature of the water type sandwiched between the ob as shown in Figure 2 is 16.
After heating to maintain the temperature at 0°C to 180°C for a certain period of time to burn the water, open both the heating plates 10a, , ]Ob to take out the heat-dried plate-shaped formed body 5, and immediately remove it. The temporarily formed edible container 6 is made by molding it into a plate shape or a cup shape, and is transported to the next humidification process, and the details up to this point will be described below.

(A) The conditions for the flow of water and heating processing are: (1) Amount of water flowing down at one time: approximately 25 cc (2) Temperature of heating plates (one set of upper and lower): 180 to 200°C (3) Mutual temperature of heating plates The spacing determines the thickness of the effluent, which is approximately the thickness of the fired base for the fired product.

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

(2) Firing temperature time 180°C (firing plate surface) ~ 190°
C9 time: 45 to 90 seconds (3) Situation of fired base (disk-shaped fired product) (4) Residual moisture in fired base (using Kerato moisture meter) (a) All heating plate intervals are 2.5 m/m. do.

Mt.) Firing temperature is 170°C, 190°C time is 17
60 seconds at 0°C, 45 seconds at 190°C (C) Status of heat-dried plate-like material 5 and residual moisture (+11) (170°C, 190 seconds) Slightly pinkish yellow.

Slightly soft residual moisture 5.4% (+21) (190°C 940 seconds) Brown-yellow, slightly hard residual moisture 37% Both surfaces have been heat-dried with a grid of 10 mm squares approximately 1.5 mm in height. A plate-like formed body 5 is obtained,
After immediately forming the temporarily formed edible container 6 into a plate shape or cup shape, in this invention, the temporarily formed edible container 6 transported as described above is subjected to a humidification process to have a moisture content of 8. A humidified edible container 7 without stickiness is produced by humidifying the container to about 15% by using a water spray or the like and drying only the surface while the container remains humidified.

Then, this is carried to the user's side as described above, and the user heats the humidified edible container 7 again in the finishing heating drying shaping process to make it crispy and shaping it, and then performs finishing heating drying. A dry shaped edible container 8 according to the present invention having a pleasant and crunchy texture was obtained.

Baking and texture (mouthfeel) of this dry shaped edible container 8
The relationship between the situation and residual moisture is shown in Table 3 below.

Table 3 All of them were crispy and delicious, but the textures were somewhat affected by the different heating conditions.

Further, the residual water content of the heat-processed plate-shaped formed body 5 is 3.
0% ± 0.5%, it is clearly seen that the conditions at the time of initial heating processing affect the final heating, and the humidified edible container 6 according to experiment number (12+) is different from the one in experiment number (22+).
As is clear from the +1 result, the finishing heating temperature was 180℃.
It turned out that it could be commercialized in 45 seconds.

Note that the finishing drying and shaping machine 20 is not limited to the illustrated example, and if final finishing shaping is not required, a simple well-known hot air dryer, heated drying chamber, or the like may be used.

[Effects of the Invention] Since the present invention is configured as described above, it produces the effects described below.

A heat-dried plate-like formed body with a water content of about 3-5% can be made by heating a kneaded material of different types of water with a heating plate at about 170°C to 220°C, and this heat-dried plate-like formed body Since the water content is as low as 3%, the first effect is that it can be easily peeled off from the heating plate with a scraper or the like.

If this exfoliated plate-shaped body is cooled as it is, it becomes hard and brittle lipalin and easily breaks. Therefore, in particular, in this invention, a flexible heat-dried plate-shaped body (approximately 20 grams) immediately after firing and peeling is used. After forming the temporarily formed edible container 6 into the shape of a plate or cup, spray about 2 grams of water on the surface with a humidifying spray again to adjust the moisture content to 8 to 14.
A humidified edible container T can be made by moistening the container to a level of about 30%, and since this humidified edible container 7 is flexible and bendable, it is easy to handle during storage, transportation, etc. The second effect is that it will not be damaged or cracked.

Then, the edible containers 7 are stacked and packaged in units of 20, for example, and shipped to a user such as an ice cream distributor, and the user side uses the edible container 7 to give a crispy texture to the transported humidified edible container 7. , When performing finishing heat drying for further heat drying, most of the water contained in the humidified edible container 7 is only attached to the surface of the tissue in a moist state, so humidification is necessary for dehydration and drying. Since it is not necessary to thermally change the structure of the finished edible container 7, the time required for the above-mentioned finishing heating drying can be significantly reduced compared to that of a plate-shaped body made with an original moisture content of 10 to 15%.
The third advantage is that the power consumption per heater can be reduced to a process time of 3 minutes, so running costs can be reduced and it is economical.
It has the effect of

During the finishing heat drying, the moisture content quickly evaporates to, for example, 0.4% or less, and a dry shaped edible container 8 such as a plate or cup shape that is light and crispy can be quickly obtained. The fourth effect is that ice cream and the like can be served and sold quickly, and customer waiting time can be shortened as much as possible, so a trendy sales network can be formed.

[Brief explanation of the drawing]

The figures show one embodiment of the present invention, and Fig. 1 is a perspective view of a heating and baking machine, Fig. 2 is a partially omitted cross-sectional view showing the baking state of the heating and baking machine, and Fig. 3 is a temporary view. An explanatory diagram showing the relationship between the forming process and the humidification process, Fig. 4 is a perspective view of the temporarily formed edible container, Fig. 5 is an elevational view showing the state in which humidified edible containers are stacked, and Fig. 6 is the finished edible container. A sectional view showing an example of the dry shaping machine, and FIGS. 7 and 8 are perspective views of a dry shaped edible container. 2...Water type 2 people...Contaminants 5...Heated and dried plate-shaped formed body 6...Temporarily formed edible container 7...Humidified edible container 8...Dried and shaped possible Food container IQ...Heating plate Fig. 5 Fig. 6 D... - Power mouth heating plate

Claims (1)

[Claims] Water type 2 made by kneading raw materials such as flour, sugar, fats and oils with water
is spread on the heating plate 10, and the kneaded material 2A on the heating plate 10, which has been flown and spread, is sandwiched between other heating plates so that the wheat starch in the kneaded material 2A becomes pregelatinized, and The heat-dried plate-like formed body 5 obtained by heating and drying to such an extent that the moisture evaporates is peeled off from the heating plate 10 in a dry state, and then this plate-like formed body 5 is formed into a plate shape or a cup shape. to make a temporarily formed edible container 6, and this temporarily formed edible container 6
The humidified edible container 7 is further humidified to form a humidified edible container 7, and this humidified edible container 7 is further heated and dried to finish dry shaping, thereby dry shaping the humidified edible container 7 into a plate or cup shape. A method for manufacturing an edible container, which comprises finishing, shaping and solidifying the edible container 8.