JPH05316931A - Method for moistureproofing conical cups - Google Patents

Abstract

PURPOSE:To obtain conical cups capable of preventing their wetting with contained frozen sweets for a long period by tilting a conical cup, etc., relatively to the vertical shaft, rotating the conical cup, etc., making a fluid foamed ice coating chocolate flow down on its inner surface and coagulating the chocolate. CONSTITUTION:A fluid foamed ice coated chocolate having 30-60 solid fat index(SFI) of fats at 10 deg.C and 25-50 SFI thereof at 15 deg.C is made to flow down on the inner surface of a container body 2 and coagulated while tilting an edible container 1 such as a conical cup relatively to the vertical shaft and rotating the edible container to form a fluid foamed ice coating chocolate layer 3 on the inner wall of the cup 2. An ice cream is then filled in the interior of the edible container 1 subjected to the moistureproofing treatment and topping on the top surface of the container 1 is further carried out by using a foamed chocolate. Thereby, ice cream, contained in the cup and using the moistureproofing conical cups capable of preventing the edible container 1 from wetting with the contained frozen sweets for a long period and imparting favorable flavor of the chocolate in the container 1 is obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to means for preventing wetting of an edible container such as a corn cup.

[0002]

BACKGROUND OF THE INVENTION Cone cups (sugar cones), frozen desserts filled with ice cream, etc., are an unending tradition in the summer diet of the common people. However, since edible containers such as corn cups are made by baking starches, they have the drawback that they easily wet themselves. The container becomes moist and the texture deteriorates.

Problems with the Prior Art [0003] Therefore, conventionally, a moisture-proof method has been known in which the inner surface of a cone cup is coated with oil or fat or ice-coated chocolate, but oil or fat generally has oiliness. Therefore, fats and oils having a bad flavor and a low melting point hinder the crisp texture of the corn cup. On the other hand, when oils and fats having a high melting point are used, the drawbacks are eliminated, but on the other hand, cracks are likely to occur and the moisture-proof effect cannot be expected. Further, the method of coating chocolate has a drawback that the thickness of the chocolate layer cannot be set to 1 mm or more due to the relation between spraying workability and drying time, and as a result, the flavor of the chocolate is weakened. In addition,
If the top surface of the corn cup is covered with cocoa-mass ice-coated chocolate, melting in the mouth is reduced and chewing becomes worse.

The above-mentioned drawbacks are not noticeable in the case of eating immediately after filling a cup such as over-the-counter sales of soft ice cream, but in preparation for a demand period, a large amount of frozen desserts in a cup are preliminarily prepared and stored in a frozen warehouse. This is a big problem in the distribution form in which it is stored for a long time.

[0005]

In view of the above-mentioned circumstances, the present invention provides an edible container such as a corn cup, which prevents the container from being wetted by the content frozen dessert for a long period of time and, at the same time, is preferable for the container. It is intended to provide an effective means for imparting the flavor of.

[Means for Solving the Problems]

(1) Concept The present inventor has proposed that a corn cup (also called sugar corn),
As a result of various studies on means for preventing wetting in an edible container such as a cup-shaped corn (hereinafter also referred to as “container” or “cone”), in consideration of both melting at mouth at low temperature and moisture resistance, foamed chocolate. It was found that the coating by the method is suitable.

Then, as a result of proceeding to study a concrete container covering means, initially, by pushing a plunger having a shape similar to the inner shape of the container into the foamed chocolate injected into the bottom of the container, the chocolate is injected into the plunger. I envisioned a method of spreading between the outer wall and the inner wall of the container, but this method requires a certain amount of chocolate liquid (thus it is difficult to apply a thin coating), and it has good fluidity. When low-viscosity chocolate liquid is used, it is observed that chocolate accumulates in the lower part of the corn and it is not possible to coat it uniformly, and that the melting point of the fats and oils used is high and it cannot be molded if the solidification rate of the chocolate is high. It was concluded that it is difficult to put into practical use because of severe restrictions on working conditions. Therefore, the present invention has been reached as a result of further studies based on the results of the above preliminary tests.

(2) Overview Based on the above findings, the present invention allows an edible container such as a corn cup to rotate while being inclined with respect to the vertical axis while flowing a fluid foamed ice-coated chocolate on its inner surface. The gist is a method for preventing moisture in corn cups, which comprises solidifying to form a foamed ice-coated chocolate layer on the inner wall of the cup. Hereinafter, various elements constituting the invention will be described by dividing them into items.

(3) Ice coated chocolate The ice coated chocolate used in the present invention is
The solid fat index (SFI) of its constituent fats and oils is 30 to 6 at 10 ° C.
It is preferably within the range of 25 to 50 at 0 and 15 ° C. Examples of the raw material for such oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkeys. Fats, cacao butter, coconut oil, vegetable oils such as palm kernel oil, milk fat, beef tallow, lard, fish oil,
Animal fats and oils such as whale oil can be exemplified, and those obtained by imparting the above solid fat index by alone, mixing or subjecting them to processing such as hardening, fractionation, transesterification and the like are suitable.

The solid fat index is the lower limit, that is, 30, 15 at 10 ° C.
At less than 25 ° C, the chocolate-like texture is lost,
It gives a greasy flavor. Even when continuously aerating using a continuous whipper, there is a problem in work management that the product temperature during air-in must be extremely lowered. On the other hand, the solid fat index is the upper limit value,
That is, if it exceeds 60 at 10 ° C and 50 at 15 ° C, the melting in the mouth under freezing becomes worse, and at the same time, under the working conditions that use a continuous whipper, it is necessary to raise the product temperature during air blowing, which causes The temperature range becomes narrow.

(4) Foaming Ice-coated chocolate is prepared by kneading the above fats and oils with sugar, milk powder, cacao mass and the like by using a device such as a three-roll mill. This kneaded product is kept at about 10 to 50 ° C., and foamed using a batch whipper such as a quart mixer, a hand mixer, a Kenwood mixer or a continuous whipper such as a Mondo mixer or an Oaks mixer. The degree of foaming is preferably about 30 to 150% overrun. As the degree of foaming is smaller, the fluidity increases, so the coating work on the container becomes easier, but if the degree of foaming is too small, there is no difference from coating un-foamed ice-coated chocolate, and conversely foaming. As the degree of foaming increases, the fluidity of the foamed product decreases, so it is necessary to determine the foaming level in consideration of both the taste and the workability when coating the container.

(5) Coating and filling of frozen dessert The target container is coated by inclining the container with respect to the vertical axis and slowly rotating the foaming aing chocolate from the outlet of a dispenser such as a depositor to the inner wall of the container. It is performed by flowing down and solidifying. This operation is preferably performed by the frozen dessert manufacturer or seller immediately before filling the container with the frozen dessert. This is because even though the chocolate-coated container alone is subject to distribution, it is more difficult to handle than corn alone, and the distribution requires a certain low temperature. The coating layer preferably has a thickness of about 2 mm or more and about 10 mm in order to enhance the moisture-proof effect and the chocolate flavor.

If necessary, the edible container filled with frozen dessert can be further coated with ordinary ice-coated chocolate or can be topped with nuts or crunches.

(6) Applicable object The container to which the present invention is applied is mainly a cone-shaped container called a cone cup (sugar cone), but other than this, a cup-shaped container, a monaka-shaped container, a sea bream-type container It can also be applied to cream puff type containers.

[0015]

[Function] The flow of the foamed chocolate flowing down from the discharge port of the depositor or the like spreads over the inner wall of the rotating container while flowing down two-dimensionally in the direction of rotation and downward while spreading down the entire inner wall. It does not become thicker or thinner, and a uniform coating layer is obtained as a whole. And the ice-coated chocolate that has been appropriately foamed has good shape retention, can be coated thickly and thinly on frozen desserts, and does not lose its softness even when it comes into contact with frozen desserts, so it is possible to prevent it from getting wet with the water in the frozen desserts. Along with long-term prevention, a frozen dessert in a container is provided which has an excellent chocolate-like taste, texture and chewy texture.

[0016]

The embodiments of the present invention will be described below with reference to the examples, but the examples are merely for the purpose of explanation, and do not imply any limitation or limitation of the inventive idea. All% in the following text mean% by weight.

Example 1 According to the following formulation, rolling was carried out at 60 ° C. for 5 hours in the usual manner for conching. Cocoa mass 23% Whole milk powder 8% Sugar 38% Cocoa butter 9% Palm kernel oil soft fraction 22% Lecithin 0.4% Fragrance 0.15% The melting point of the ice-coated chocolate obtained is 22.
The C and SFI were 59 at 10 ° C and 49 at 15 ° C.

The above frozen dessert chocolate was foamed using an Oaks mixer at room temperature of about 25 ° C. and a product temperature of 21.5 to 19.4 ° C. to obtain a foamed product with an overrun of 92%.

11.3 g of the obtained foamed chocolate was gradually flown down through the discharge port of the mixer, and a commercially available sugar cone (an average weight of 4.7 g) rotating at an inclination 2
The moisture-proof layer 3 was formed by coating and solidifying on the inner surface of the substrate to a thickness of about 5 mm (see FIG. 1).

Ice cream is placed inside the moisture-proof container 1 described above.
After filling 25 g, 11 g of the above foamed chocolate was further placed on the upper surface of the container to obtain a cupped ice cream.

Put this ice cream in a vinyl bag-
The water absorption of corn after storage at 20 ℃ for 7 days and 14 days was 8.6% and 8.3%, respectively.
It had a crispy texture, had no discomfort with the content ice cream, and kept the same taste as immediately after production.

On the other hand, as a control, a naked sugar cone filled with ice cream directly has a water absorption amount of 22.8 after 7 days and 14 days, respectively.
% And 24.8% exhibited a sticky texture.

Example 2 An ice-coated chocolate was produced in the same manner as in Example 1 according to the following formulation. Cocoa mass 2% Whole milk powder 10% Sugar 23% Soybean oil 8% Coconut oil 57% Lecithin 2.4% Monostearin 2.0% Perfume 0.1%

The obtained ice-coated chocolate had a melting point of 23 ° C. and an SFI of 44 at 10 ° C. and 38 at 15 ° C.

500 g of the above chocolate was warmed to 45 ° C., put in a Kenwood mixer, and foamed for 17 minutes to obtain a foamed product having an overrun of 120%. The inside of a commercially available rotating sugar cone that is tilted and rotated is coated to a thickness of 7 mm, filled with ice cream, covered with foamed chocolate as in the previous example, and wrapped in a vinyl bag. It was stored in a freezer at -20 ° C.

The water content of the corn after 7 days of the above ice cream in a cup was 7.3% and after 14 days was 7.5%, and the crispy texture was retained. On the other hand, as a control, the ice cream contained in a container not covered with ice-coated chocolate had a sticky texture and a bad texture.

[0027]

INDUSTRIAL APPLICABILITY As described above, the present invention is effective in a container such as a corn for preventing the container from being wet by a frozen dessert for a long period of time and at the same time imparting a preferable chocolate flavor to the container. By providing the means, it can contribute to the development of the frozen dessert industry and the improvement of eating habits.

[Brief description of drawings]

FIG. 1 is a cutaway side view of an example of a moisture-resistant container according to the present invention.

[Explanation of symbols]

1: Whole container 2: 1 container body 3: 1 foamed ice-coated chocolate layer (moisture-proof layer)

Claims (3)

[Claims] 1. An edible container such as a corn cup is tilted with respect to a vertical axis and rotated, while flowing foamed ice-coated chocolate on its inner surface to solidify and to foam the inner wall of the cup with foamed ice-coated ice coating. A method for preventing moisture in corn cups, which comprises forming a chocolate layer. 2. The solid fat index (SFI) of the oil and fat content of the foamed ice-coated chocolate is 30 to 60 at 10 ° C. and 15 ° C.
25 to 50. The method of claim 1, wherein 3. The method according to claim 1, wherein the foamed ice-coated chocolate has an overrun of 30 to 150%.