JPH0547172B2 - - Google Patents

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, and more specifically, to a cone-, cup-, or plate-shaped edible container for holding frozen sweets such as soft serve ice cream and ice cream, and various foods. This invention relates to a method for producing an edible container called a Watsuful corn, which has a small apparent specific gravity, is porous, light, and has a so-called crispy texture. [Prior Art] Generally, edible containers in which frozen confections such as soft serve ice cream and ice cream are packaged and sold at stores are made by specialized corn manufacturers who knead raw materials such as flour with a large amount of water. A substance called mizudane is heated and baked on a high-temperature heating plate, formed into a cone shape, packaged and delivered to ice cream sales sites, but Watsuful cones are known to have an extremely crispy texture, so it may be a bit difficult. Because it is difficult to withstand shocks and is easily damaged, it is difficult to handle it not only during baking but also after baking and even at the ice cream sales site. In order to eliminate these problems, a method for manufacturing an edible container is disclosed in Japanese Patent Application Laid-Open No. 63-216425, which was developed by the applicant of the present invention. This production method consists of a step of spreading a mixture of raw materials such as wheat flour and water on a heating plate, and sandwiching the kneaded material spread on the heating plate between other heating plates. A heat-drying step in which the wheat starch in the kneaded product becomes alpha and the water in the kneaded product is sufficiently evaporated and dehydrated; a means for drying and preserving the plate-shaped heat-dried and cooled product that has been cooled in a dry state in this step; and a finishing heating step for heating the dry-preserved product by this means to the extent that it becomes soft again. This method of manufacturing an edible container is characterized by comprising the following steps: and a molding step of molding the heat-softened plate-like material heated and softened in this step into a desired shape. [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】

[Table] As you can see from these tables, the residual moisture is 10~
There is a problem in that the plate-shaped formed body 5A with a residual moisture content of 12% and the plate-shaped formed body 5B with a residual moisture content of about 3% have mutually contradictory benefits and disadvantages in terms of peelability, ease of handling, finish heating time, etc. In addition, in order to solve each of these problems,
A plate-like material with a residual moisture content of 6 to 8% was made by heating for seconds, but it still remained soft at this temperature, probably because the bonding ((hydration)) between the starch structure and water was not sufficient. However, the problem of being difficult to peel off from the fired plate and easily tearing remains.From this point of view, the starchy structure of the ingredients that give a crispy texture, that is, porous, lightweight, and thin plate-like products, is completely removed by heating to about 180°C or higher. Unless the composition of the baked food is starch-based, with the fat and oil content being above the boiling point, and the sugar content being caramelized to some extent and becoming brownish to some extent, it will be difficult to peel it off from the baked plate. Even if it is possible, it has not been subjected to heat treatment to stabilize it as a food, so there are problems such as deterioration of starch and oxidation of oil and fat.Also, the plate-shaped bodies with residual moisture of 10 to 12% as shown in Table 1 above. Approximately 30 to 40% of the water in 5A is thought to be bound water in the starch-based tissue and solution water that combines with sugar to form a sugar solution, and the rest is free water. Therefore, the thermal energy for the final heating process of the plate-like formed body 5A is used for the phase change of the free water portion of the water remaining in the structure due to temperature. In other words, the bound water of the starch structure In solution water (chemical water) in which water, sugar, and other water-soluble substances are dissolved, the proportion of energy required for dissociation of bonds, etc. is considerably larger than that for simple phase change of free water. For this reason, the finishing heating process requires a heating time of 60 seconds or more at approximately 210°C, and in stores where finishing is done in front of customers, there are attempts to increase the finishing temperature or shorten the heating time. If sold with a large amount of bound water or chemical water as described above, the product will lack the taste and flavor of the food.Also, as shown in Table 2 above, the water type should be heated to 180℃,
The plate-like formed body 5B, which has been heated for about 90 seconds to reduce the residual moisture to about 3%, becomes brittle when cooled and is prone to cracking and chipping, making it difficult to handle. On the other hand, most of the free water, as well as the water bound in the starch composition, and a considerable part of the chemical water that dissolved sugar and other water-soluble substances, have evaporated and dissipated, and even if moisture is absorbed again, that water will not be absorbed. Inside the product, it is simply moisture, that is, a small amount of free water, and it never becomes bound water, so this moisture can be easily dissipated by short heating, and the taste and flavor are restored without loss. It is possible. In other words, an object of the present invention is to re-humidify a plate-shaped body that has been heated and dried at a water content that makes it easy to separate the water species from the heating plate, in order to solve many of the problems described above while taking into account the above-mentioned points. To provide, at low cost, a large quantity of edible containers which have good subsequent handling properties, require a short finishing heating processing time, and have a crispy texture. [Means for Solving the Problems] The above-mentioned purpose is to provide a process of flowing and spreading a water type obtained by kneading raw materials such as flour, sugar, and fats and oils with water on a heating plate, and a process of flowing and spreading the water type, which is obtained by kneading raw materials such as flour, sugar, and fats and oils, on a heating plate; A heating drying step in which the kneaded material on the plate is sandwiched between other heating plates and heated and dried to such an extent that the wheat starch in the kneaded material becomes alpha and the moisture in the kneaded material evaporates; a conveyance step of peeling off the plate-like formed body having a moisture content of about 3% from the heating plate in a dry state and conveying it to the next humidification step;
A humidification step in which the plate-shaped product transported in this process is re-humidified, and a final heating process in which the humidified plate-shaped product, which has been humidified in this step and has a moisture content of about 8 to 15%, is heated and dried again and softened. This is accomplished by comprising a step and a forming step of forming the heat-dried and softened plate-like body that has undergone this step into a desired shape. [Function] By heating a kneaded material of different water types with a heating plate at about 170°C to 220°C, a heat-dried plate-shaped product having a water content of about 3% can be produced. This plate-like formation has a low water content of 3%, so
It can be easily peeled off from the heating plate using a scraper or the like. If this peeled plate-like formation is cooled as it is, it will become hard and brittle and easily crack.
In particular, in this invention, after peeling, for example, the plate-shaped formed body weighing 20 grams per sheet is moistened by spraying about 2 grams of water with a humidifying spray to make it humid to a moisture content of about 8 to 14%. It is possible to produce finished plate-shaped products. Since this humidified plate-shaped product is flexible and bendable, it is easy to handle during storage, transportation, etc., and will not break or crack. The above-mentioned product is then packaged in units of, for example, 10 sheets and shipped to a user such as an ice cream distributor. At the user's side, the transported humidified plate-like product is heated and dried again to form it into a cone shape, etc. Perform finishing heating to soften. At this time, since the water contained in the humidified plate-shaped product is mostly attached to the surface of the tissue in a moist state, dehydration and drying does not require thermal changes in the structure of the humidified plate-shaped product. Compared to plate-shaped bodies made with a moisture content of 10 to 15%, the time required for finishing heating and drying can be significantly reduced, and the heater power per sheet can be reduced by 3.
It can be reduced to about 1/2. Then, the heat-dried and softened plate-like material immediately after being softened by the softening and fluidizing action of the sugar and fats and oils contained in the finished heat-drying process is molded into a hollow cone shape or dish shape to make an edible container and sell it. [Example] The basic manufacturing method of the edible container of the present 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 kneaded material 2A becomes alpha and the water in the kneaded material 2A is sufficiently evaporated. Heat and dry at 180℃ for about 90 seconds. Next, the heated and dried plate-like formed body 5 is peeled off from the heating plate 10 by a scraper SC in a dry state as shown in FIG. 3, and is conveyed by a belt conveyor B to the next humidification step. The plate-shaped formed bodies 5 each weighing about 20 grams each have a moisture content of about 3%, and in this invention, the plate-shaped formed bodies 5 are placed in a spray chamber S as shown in FIG. Spray nozzle from both upper and lower sides
By spraying about 2 grams of water with SN to add moisture again to a moisture content of about 10 to 14%, a flexible humidified plate-like product 6 can be obtained. After this humidified plate-shaped product 6 is naturally or forcedly cooled to prevent its surface from becoming sticky,
For example, every 10 pieces are packed and shipped to users such as ice cream distributors. Then, on the user's side, in order to heat and dry the humidified plate-shaped product 6 that has been sent and to soften it again, a heater 20 for finishing baking such as a toaster type as shown in FIGS. 5 to 8 is used. As shown in the above figures, the moistened plate-like product 6 is finish-baked to produce a heat-dried and softened plate-like product 7 by the softening and fluidizing action of the sugar and fats and oils contained therein.
As shown in the figure, if the well-known cone former 12 is used to form a hollow cone shape and then cool and solidify, an edible container 1 as shown in FIG.
4 and a dish-shaped container can be obtained. In more detail, first, flour is added with sugar to give it a suitable sweetness, and in order to prevent it from sticking and to increase the flavor, it is mixed with oil and fat as needed, flavoring, chicken eggs, milk, etc., and then put into a mixer. Add enough water to make these fired products porous and light in proportion to the raw materials, 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 mound-shaped kneaded material 2A as shown in FIG.
A plate-shaped formed body 5 having lattice meshes 4 is obtained in a state of drying and dehydration to a degree of about 30%. As shown in FIG. 3, water is sprayed on this plate-shaped formed body 5 as described above to create a humidified plate-shaped formed body with about 12% humidity, and this is heated using a fan F or the like as needed. A flexible humidified plate-like product 6 can be obtained by ventilation and eliminating stickiness on the surface. Thereafter, the humidified plate-shaped product 6 is stored or transported, and for example, the shipped product is placed in a toaster-shaped heater such as the one shown in FIGS. 20
Iron plate 1 heated between electric heaters 17, 17
Insert the heated plate-like product 6 through 8 and 18.
When the temperature rises to over 170℃, the surface of the substrate becomes slightly brown.
That is, it is finished to a golden brown color and then heated and dried to soften it. In this way, it is possible to obtain a heat-dried, softened plate-shaped body 7 which has been subjected to finish heating and drying, which is called a final fired product, which is the same as a fired product by the conventional integrated firing method in which the final finish is fired from the water type. Then, this heat-softened plate-like body 7 is immediately sent to a well-known cone-shaped container forming machine 12 as shown in FIG. After cooling and solidifying, a cone-shaped edible container 14 or an edible plate for tarts as shown in FIG. 10 can be obtained. In addition, if the heating plate 10 is engraved with checkered stripes 4 during heating and baking, the plate-like formed body 5 and the humidified plate-like product 6 will also have a checkered pattern, so that the edible container 14 with checkered stripes can be obtained. I can do it. This edible container 14 is slightly cooled by the cone molding machine 12 at the same time as it is molded, and is in a hardened state after molding, so that the cone-shaped edible container 14 does not lose its shape. It can be plated and sold in stores. Since the humidified plate-shaped product 6 has been heat-processed in advance, the flour starch has been converted into alpha, and the protein in the flour has also become a hardened skeleton to some extent.
In addition, since the moisture content is around 10 to 15%, it can withstand impact without chipping or cracking, so it can be shipped without worrying about damage during transportation. Furthermore, during the initial heating, moisture is sufficiently evaporated and dehydrated, so the heated and dried plate-shaped product 5 is extremely easy to peel off from the heating plate 10, and the humidified plate-shaped product 6 is moistened by 10 to 15% of its weight. Therefore, only a small amount of heat is required for dehydration in the finishing heating process at ice cream shops, etc., and the browning of the heated and baked surface only needs to be to the extent desired at the shop. Not only can the firing time be extremely reduced, but the problem of hot air dissipation is almost completely solved. To explain the above example more specifically, 100 parts of wheat flour, 40 parts of sugar, 15 parts of oil (white squeezed oil), 15 parts of common salt (contains some eggs, milk, salt, coloring agents, fragrances, etc.), 0.2 parts of water, and 110 parts of water were thoroughly stirred and mixed. Water type 2 is made and heated onto a heating plate 10 with lattice patterns 4 engraved at 10 mm intervals as shown in Fig. 1, which has been heated in advance to a temperature of about 180°C to 200°C, and then poured onto the heating plate 10b. is pressed against the upper surface of the heating plate 10a via the hinge 10c and heated so that the temperature of the water sandwiched between both heating plates 10a and 10b is maintained at 160°C to 180°C for a certain period of time. After firing, the heating plates 10a, 10
b Both sides are opened and the plate-shaped formed body 5 is taken out, which is cooled and then stored in a dry state to obtain a dried and preserved product 6A. (A) Conditions for water flow and heating processing: (1) Amount of water flow per time: Approximately 25 c.c. (2) Temperature of heating plate (one set of upper and lower): 180 to 200℃ (3) Heating plate The mutual spacing determines the thickness of the effluent, which is approximately the thickness of the fired base of the fired product. (B) Conditions for heating processing (1) Spacing between heating plates This is the thickness of the fired base (disc-shaped fired product). (2) Firing temperature time 180℃ (firing board surface) ~ 190℃,
Time: 45 to 90 seconds (3) Condition of the fired base (disc-shaped fired product) (4) Residual moisture in the heated and fired base (using Kett's moisture meter) (a) The spacing between all heating plates shall be 2.5 m/m. (b) Firing temperature is 170℃, 190℃ Time is 60 seconds at 170℃ 45 seconds at 190℃ (c) Status of heat-dried plate-shaped formed body 5 and residual moisture (111) (170℃, 90 seconds) Slightly pinkish yellow, slightly soft residual moisture 5.4% (121) (190℃, 40 seconds) Brown-yellow, slightly hard residual moisture 3.7% A grid of 10 mm squares with a height of about 1.5 mm was formed on both surfaces. A heat-dried plate-shaped body 5 is obtained. This plate-like formed body 5 can be eaten as it is because the wheat starch has become alpha, but in the present invention, the heat-dried plate-like formed body 5 is peeled off from the heating plate 10 in a dry state and then subjected to the next humidification. After being conveyed to the process, the conveyed plate-like formed body 5 is sprayed with water and humidified to a moisture content of about 12% in a humidification process to produce a humidified plate-like formed body 5A. A humidified plate-like product 6 with reduced stickiness is produced. Then, this is carried to the user's side, and the user heats the humidified plate-shaped product 6 again in the finishing heating process, and by finishing heating, a heat-dried and softened plate-shaped product 7 is produced by the softening and fluidizing action of the sugar and fat contained. Immediately after pouring, the edible container 14 (FIG. 10), which is crispy and has a good mouthfeel, can be obtained by molding it into a cone shape or a dish shape, and then cooling and solidifying it. Finish heating The humidified plate-shaped product 6 was left in a cool, dark place at 10°C for 24 hours and then transferred to finish heating.
A toaster-type heater 20 shown in Figs. to 8 was used. In other words, there is a heater 1 made of nichrome wire on both sides.
7 with a thickness of about 2m/m on the surface of this heater.
An iron plate 18 is placed, and this iron plate is heated to form a heated flat plate with a substantially uniform temperature distribution, and two or more of the humidified plate-shaped products 6 are placed between the two heated flat plates at a time.
Holding type hanger member 20 at a constant temperature for a constant period of time
A and heated the surface of the product 6 to obtain a heat-dried and softened plate-like material 7. The surface temperature of the heated flat plate is 170°C to 200°C, the distance between both flat plates is approximately 25 m/m, therefore the distance between the surface of the heated product and the surface of the flat plate is approximately 10 mm, and the results are as follows. One of the finished fired discs was wrapped in a conical shape using a tool to cool it before the temperature decreased, and both edible containers 14 were obtained in the shape of a hollow cone. The condition of the disc-shaped finished heat-dried and softened plate-like body 7 that has been cooled without being molded is as follows. ◎The relationship between baked goods, texture (mouthfeel) and residual moisture is shown in Table 3 below.

[Table] All of them have a crispy texture and are delicious, but the different heating conditions can be felt in the texture. Further, the residual moisture of the plate-shaped formed body 5 described above is 3.0%.
There is a clear tendency for the conditions during the initial heating process to affect the final heating process by around ±0.5%.
Under the conditions of experiment number (121), it was found that the heat-processed base material could be made into a product in 45 seconds at a finishing heating temperature of 180°C, as evidenced by the results of experiment number (221). It should be noted that the edible container 14 may have a shape other than a cone shape, such as a dish shape. [Effects of the Invention] Since the present invention is configured as described above, it produces the effects described below. By heating the kneaded material 2A of the water type 2 with the heating plate 10 at about 170° C. to 220° C., a heat-dried plate-like formed body 5 with a water content of about 3% can be made.
Since this plate-shaped formed body 5 has a water content as low as 3%,
The first effect is that it can be easily peeled off from the top of the heating plate 10 with a scraper SC or the like. If the peeled plate-like formed body 5 is cooled as it is, it becomes hard and brittle and easily cracks. Therefore, in particular in the present invention, the plate-like formed body 5 weighing about 20 grams per sheet after being peeled off is sprayed with a humidifying spray or the like to give about 200 grams.
A flexible humidified plate-like product 6 can be made by spraying about gram of water to moisten the product to a moisture content of about 9 to 14%, and this humidified plate-like product 6 is flexible and bendable. The second effect is that it is easy to handle during storage, transportation, etc., and will not break or crack. Then, the humidified plate-like product 6 is packaged in units of, for example, 10 sheets and shipped to a user such as an ice cream distributor, and the user side shapes the transported humidified plate-like product 6 into a cone shape or the like. When the humidified plate-shaped product 6 is heated and dried again and subjected to finishing heating to soften it, most of the water contained in the humidified plate-like product 6 is only attached to the surface of the tissue in a moist state, so humidification is necessary for dehydration and drying. Since no thermal change of the structure of the finished plate-shaped product 6 is required, the time required for the finishing heating drying can be significantly reduced compared to the plate-shaped formed body 5A prepared with an original moisture content of 10 to 15%. Since the amount of heater power per sheet can be reduced to about one-third, the running cost can be reduced and the third effect is that it is economical. Then, the heat-dried and softened plate-shaped body 7 immediately after being softened during the finishing heat-drying is quickly formed into a hollow conical shape or dish shape by the softening and fluidizing action of the sugar and oil contained therein, and edible containers are made and quickly sold. The fourth effect is that the customer's waiting time can be shortened as much as possible.

[Brief explanation of drawings]

Each of the figures shows an embodiment of the present invention; Fig. 1 is a perspective view of a heating and baking machine, Fig. 2 is a partially omitted sectional view showing the baking state of the heating and baking machine, and Fig. 3 is a conveyance 4 is a perspective view of a humidified plate-shaped product, FIG. 5 is a perspective view of an example of a finishing firing machine, and FIG.
Fig. 7 is a cutaway elevational view of the main part of what is shown in Fig. 5, Fig. 8 is a sectional view taken along the line in Fig. 7, and Fig. 9 is a molding of an edible container. 1
FIG. 10 is a perspective view showing an example of an edible container obtained according to the present invention. 2... water type, 2A... kneaded product, 5... plate-shaped formed body, 6... humidified plate-shaped product, 7... heat-dried and softened plate-shaped body, 10... heated plate.

Claims (1)

[Claims] 1. A process of flowing down and spreading water type 2, which is a mixture of raw materials such as flour, sugar, fats and oils, and water, on the heating plate 10, and heating the kneaded material 2A on the heating plate 10, which has been spread out in this process, by another heating process. The kneaded material 2 is sandwiched between plates.
A heat-drying step in which the wheat starch in A becomes alpha and most of the water in the kneaded material 2A evaporates, and a plate-like shape with a water content of about 3% is formed by heat-drying in this step. a conveyance process in which the body 5 is peeled off from the heating plate 10 in a dry state and conveyed to the next humidification process; a humidification process in which the plate-shaped body 5 conveyed in this process is re-humidified; and this process. A finishing heating step in which the humidified plate-like product 6 with a moisture content of about 8 to 14% is heated and dried again and softened, and the heat-dried and softened plate-like product 7 that has gone through this process is shaped into a desired shape. A method for producing an edible container, comprising a forming step.