JPH0630741A - Edible container and snack food - Google Patents

Abstract

PURPOSE:To provide an edible container capable of holding a cooked food in heat-insulated state, holding a liquid food or holding an ice cream in frozen state and to provide a new snack food by using the edible container. CONSTITUTION:The edible container 1 is composed of a main body 2 having an opening and a lid 3 for closing the opening. The main body 2 and the lid 3 are made of a formed coating of a bun having water-resistant layers 6,7 on the inner surface. The snack food is prepared by filling a cooked solid food (e.g. croquette), a cooked liquid food [e.g. curry sauce or MITSUMAME (boiled beans and other mixtures sweetened with treacle)] or an ice cake (e.g. ice cream and soft ice cream) in the food-holding part 8 of the edible container 1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible container mainly made of manju and a snack food using the edible container.

[0002]

2. Description of the Related Art Conventionally, what is commercially available as a portable snack food is roughly divided into those using bread,
In other words, various sandwiches, burgers with cooked food, cooked bread such as hot dogs, confectionary bread, and manju including Chinese steamed buns are typical.

[0003]

The above snack foods have low heat retention. Of course, there is almost no cold storage. In the freshly steamed state, Chinese steamed buns retain a high temperature to some extent because they contain a large amount of water,
The temperature drops rapidly as the water cools. Therefore, it is hard to say that it has high heat retention.

Recently, dietary habits have diversified, and cooked foods such as hamburger steak and fried chicken are provided as snacks. As a trend, snacks show a more diversified aspect. However, there is no snack food in the market which is capable of keeping cooked food warm or carrying liquid food such as curry, stew, etc., soup powder, and honey beans. This is considered impossible due to the sandwich or bun structure and manufacturing method.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and stores cooked food while keeping it warm, stores liquid food, and keeps frozen dessert food cold. However, it is intended to provide an edible container that can be accommodated, thereby providing a new snack food.

The edible container of the present invention which achieves the above object comprises a main body having an opening and a lid for closing the opening, and the main body and the lid are made of molded buns. The feature is that a water resistant layer is provided on the inner surface.

The water-resistant layer is formed by infiltrating and solidifying an edible water-resistant material on the inner surface of the main body and the lid, or by forming such a layer and an inner edible water-resistant material formed and solidified. be able to.

The edible water resistant material may be a material containing alginic acid, low methoxypectin, konjak mannan, agar or gelatin.

The snack food of the present invention is characterized in that the food is contained in the edible container as described above.

The food to be contained can be croquette or other solid cooked products, curry, honey beans, soup powder, other liquid cooked products or ice cream, soft cream and other frozen dessert foods.

The joint between the main body of the edible container and the lid can be adhered with an edible adhesive such as egg white.

[0012]

According to the edible container of the present invention, since the water resistant layer is provided on the inner surface of the main body and the lid, it is possible to store not only solid cooked products but also liquid cooked products such as curry, honey beans and soup powder without leaking. Provide the container. In addition, since the bun skin constitutes a heat insulating layer, the temperature of the food contained therein can be maintained. For example, croquette, hamburger, curry, etc. can be kept warm. Also, ice cream, soft ice cream, etc. can be kept cold.

When the above croquette, hamburger, curry, etc. are accommodated, when the whole is cooled, a water resistant layer is provided on the inner surface, so that the food inside can be reheated with steam without impairing the taste. However, the water resistant layer needs to be heat resistant.

According to the snack food of the present invention,
It is possible to provide a novel food product in which the bun and the food product contained inside are combined.

[0015]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is an edible container 1 of the embodiment, (a) is a perspective view,
(b) is a partially cutaway perspective view.

The edible container 1 includes a main body 2 having a cylindrical shape with a bottom,
It consists of a disk-shaped lid 3 that closes the opening of the main body 2,
The main body 2 and the lid 3 are formed buns.

The main body 2 and the lid 3 respectively have a skin 4, a sponge layer 5, a permeation-resistant water layer 6 and a non-penetration-resistant water layer 7 from the outside. The epidermis 4 and the sponge layer 5 are parts of the bun, and the permeation waterproof layer 6 and the non-permeation waterproof layer 7 are
It is provided for manju dough.

An internal cavity is a food container 8 which can accommodate a desired food product. The joint between the main body 2 and the lid 3 is adhered with an edible adhesive such as egg white or glue, which is performed after the food is stored in the food storage 8.

The material constituting the water resistant layer is alginic acid, low methoxypectin, konjak mannan, agar,
Use gelatin etc. Which one should be selected takes into consideration the compatibility with the food stored in the food storage unit 8. It is important that the temperature of the food is high or low, and then it is necessary to consider the harmony of the taste with the food contained.

Alginic acid and konjac mannan are at high temperature,
It is suitable for accommodating any food at low temperature, and agar or gelatin is suitable for accommodating food at low temperature.

The non-penetrable water resistant layer 7 is not always essential, but may be necessary depending on the food contained in the food container 8. Therefore, in the following description, the non-penetrable water resistant layer 7 is provided.

The shape of the edible container 1 composed of the main body 2 and the lid 3 is not limited to the cylindrical shape as shown in the drawing, but a spherical shape as a whole, a rugby ball shape or the like. , Other shapes are possible. In short, any shape may be used as long as the food container 8 can be formed inside.

Next, a method of manufacturing the edible container 1 of the embodiment will be described.

The molding tool used first will be described. Molding tools are all made of aluminum or stainless steel,
Usually made from the ingredients of food manufacturing tools.

FIG. 2A shows an external molding tool 9 for the main body.
The shape is a bottomed cylindrical shape, and is used for forming the outer shape of the bun of the main body 2 of the edible container 1. Therefore, the inner diameter and the depth are determined so that the bun dough has the dimensions when it is steamed and expanded, that is, when it is made into a product.
FIG. 2B shows an external molding tool 13 for the lid, which is a lid 3 of the edible container 1.
It is used to shape the outer shape of. The bottom plate 16 and the rising wall 14 at the periphery form a shallow bottomed cylindrical shape. Similarly, the inner diameter and the depth are determined in consideration of the dimensions after the material is expanded and formed into the bun. The inner diameter is the same as that of the external molding tool 9 for the main body.

FIG. 2 (c) shows an internal molding tool 17 for the main body. It has a cylindrical shape whose bottom is closed by a cylinder wall 18 and a bottom plate 19. The upper end of the cylindrical wall 18 is open, and a bottom thickness regulating tool 21 is fixed to the upper edge of the cylindrical wall 18 in a cross shape. Bottom Thickness Regulator 21
Each of the terminals is a projection 22 protruding to the outside of the cylinder wall 18, and these can be engaged with the four notches 12 provided on the upper edge of the cylinder wall 10 of the main body external molding tool 9. As a result, when the main body internal molding tool 17 is set in the main body external molding tool 9, the space between the two is set to the main body 2
It is possible to form the thickness of the bottom of the bun and the thickness and height of the surroundings to be constant. Internal molding tool for main body 17
A large number of small holes 20 are formed on the entire surface of the.

FIG. 2D shows an internal molding tool 23 for the lid.
A disk having a diameter equal to the inner diameter of the internal forming tool 17 for the main body and having an appropriate thickness. Four lid-thickness regulating tools 25 are radially connected to each other at intervals of 90 ° on the peripheral edge, and a supporting projection 26 is further provided at the tip thereof. These supporting protrusions 26 are used to form the inner molding tool 23 for the lid and the outer molding tool 1 for the lid.
When assembled in 3, the four cuts 15 in the upper edge of the rising wall 14 are engaged with each other, and the gap formed therebetween defines the thickness of the mandrel to be the lid 3. A large number of small holes 24 are also formed on the entire surface of the lid inner molding tool 23.

FIG. 6 is used to form the non-penetrable water resistant layer 7 as the upper layer of the permeated water resistant layer 6 formed on the inner surface of the main body 2 of the edible container 1 by the water resistant layer forming tool 31. Bottom plate 3
4 and the cylindrical wall 32, and the cylindrical wall 32 with respect to the bottom plate 34,
It has an appropriate inclination angle 33, and the diameter gradually increases from the bottom plate 34 upward.

The outer diameter of the cylindrical wall 32 is smaller than the diameter of the main body inner forming tool 17 by an appropriate dimension. A bottom thickness regulating tool 35 in the shape of a cross is fixed to the upper edge of the cylindrical wall 32. Each tip of the bottom thickness defining tool 35 is bent 90 ° downward at a point slightly exceeding the diameter of the main body 2 of the edible container 1 to form a position defining element 36.

FIG. 6A shows a state in which the water resistant layer forming tool 31 is attached to the main body 2 of the edible container 1.

Next, the manufacturing method will be described.

First, yeast flour, baking powder, sugar and the like are added to wheat flour, and the mixture is kneaded and fermented for a predetermined time to prepare a dough.

First, the formation of the bun of the main body 2 of the edible container 1 will be described.

An appropriate amount of the prepared dough is put into the external molding tool 9 for the main body shown in FIG. 2 (a). Wheat flour is adhered to the inner surface of the main body outer molding tool 9 in advance to facilitate removal of the dough. Next, the main body inner forming tool 17 of FIG. 2 (c) is press-fitted from above, and the four support projections 22 of the bottom thickness regulating tool 21 are provided with the four notches 12 provided in the cylindrical wall 10 of the main body outer forming tool 9. (See Fig. 3 (a)). The filled dough is rolled and molded in the gap between the main body outer molding tool 9 and the main body inner molding tool 17, but when the material is insufficient, it is replenished, when it is excessive, it is removed, and the tubular wall 10 is formed. The upper surface of the ring formed between the and the cylindrical wall 18 is made smooth. The dough body 27 includes the body outer molding tool 9 and the body inner molding tool 17
It is created in a regular manner in the gap.

Next, the molding of the lid 3 of the edible container 1 will be described. Put the same dough into the outer molding tool 13 for the lid shown in FIG.
(d) The lid inner forming tool 23 is press-fitted from above, and the four support protrusions 26 at the tip of the lid thickness regulating tool 25 are engaged with the four notches 15 at the upper edge of the lid outer forming tool 13. Adjust the internal fabric so that there is no excess or deficiency, and smooth the exposed annular surface (see Fig. 3 (b)). The dough lid portion 28 is formed in a fixed shape in a gap formed by the lid outer molding tool 13 and the lid inner molding tool 23.

Next, the main body outer molding tool 9 and the main body inner molding tool 17 in which the cloth main body portion 27 shown in FIG.
Similarly, the outer molding tool 13 for the lid and the inner molding tool 23 for the lid, which are also sandwiched in the cloth lid portion 28 shown in FIG. 3 (b), are replaced upside down (turned over). The molding tool 9 and the lid external molding tool 13 are removed. This state is shown in Figure 4.
Shown in (a) and Figure 4 (b). Keeping this state,
Put in a steamer and steam with steam for an appropriate time.

In the steamer, the steam is the dough body 2
7 and the side surface and the upper surface of the cloth lid portion 28 are heated, but at the same time, the lower surface is blown up. Since the annular exposed portions on the lower surfaces of the two fabrics are directly exposed to water vapor, a dense skin 4 is created. Place a cloth in advance to prevent the skin from peeling when taking it out. The water vapor blown up to the main body inner molding tool 17 and the lid inner molding tool 23 passes through the small holes 20 and 24 formed in the respective molding tools and heats the respective dough. The heated dough body portion 27 and dough lid portion 28 generate a carbon dioxide gas and expand at the same time when the starch quality changes to the alpha state. The parts that expand inward and downward project into the small holes 20 and 24. The portion around the small hole which is in contact with the molding tool adheres to the surface.

After the treatment with the steamer is completed, the top and bottom of the both are reversed and taken out again, and the respective molding tools are removed (see FIGS. 5 (a) and 5 (b)).

After removing the internal molding tool from the main body 2 and the lid 3 of the edible container 1, the skin adhered to the molding tool and the skin protruding from the small holes are peeled off. 5 becomes an exposed rough surface.

Here, the drying is waited until the permeation action due to the capillary phenomenon easily occurs, and then the permeation waterproof layer 6 and the non-permeation waterproof layer 7 are formed.

The method for forming the permeation waterproof layer 6 and the non-penetration waterproof layer 7 differs depending on the type of the solution for the water resistant layer.

The methods are roughly classified into three types.

A. A method of making a water resistant layer by reacting a film forming agent with a film coagulant.

B. A method of making a konjac layer and making it a water resistant layer.

C. Method to make agar or gelatin layer and make it a water resistant layer.

First, a film-forming agent is reacted with a film-coagulating agent,
A method for forming a water resistant layer will be described.

Film forming agents include edible materials such as alginic acid and low methoxypectin, and film coagulating agents include polyvalent metal salts such as calcium chloride, calcium lactate and calcium acetate. Select according to the purpose.

As an example, the case of using sodium alginate as a film forming agent and calcium chloride as a film coagulant will be described.

An aqueous solution in which an appropriate amount of sodium alginate (generally 0.2% to 3.0% by weight) was dissolved was used as the main body 2
Then, the sponge layer 5 of the lid 3 is applied to the entire exposed surface of the sponge layer 5 and is permeated to an appropriate thickness. Since the aqueous solution of sodium alginate is viscous, it is often entangled with the exposed rough surface of the sponge layer and then penetrates into the pores. If it has permeated appropriately, an aqueous solution in which an appropriate amount of calcium chloride (generally, the weight ratio is 0.1% to 1.5%) is dissolved is applied thereon. A film is formed by the reaction of both. This film has a required toughness because the part that penetrates into the sponge layer supports the film surface. Thus, the permeation-resistant layer 6 is formed and is put to practical use as an edible container. FIG. 5 shows a state in which the permeation waterproof layer 6 is formed. Furthermore,
In order to form the non-penetrative waterproof layer 7 on the upper layer, the aqueous solution of sodium alginate may be applied to the entire surface of the pervious waterproof layer 6, and a solution of calcium chloride may be overlaid to form a film. This procedure is repeated to form more than one layer.

When konjak mannan is used, water is added to konjac refined powder to prepare an appropriate paste-like liquid, which is applied to the exposed surface of the sponge layer 5 of the main body 2 and the lid 3 and alkali extracted with lime. The liquid is applied onto it to solidify.
Further, it is placed in a steamer and steamed to be solidified (see FIG. 5).

Similarly, the method of simultaneously forming the permeation-resistant water-resistant layer 6 and the non-penetration-resistant water resistant layer 7 using konjak mannan is shown in FIG.
As shown in (a), the water resistant layer forming tool 31 is attached to the main body 2 and positioned. Bottom thickness regulating tool 3 for water resistant layer molding tool 31
5 and the water-resistant layer forming tool 3
A gap 37 is formed between the outer surface of 1 and the inner surface of the main body 2, that is, the side surface and the bottom surface. The konjak mannan solution and the alkaline solution are mixed and injected into this. Since the solution of konjak mannan is successively solidified, the part that permeates the sponge layer becomes the permeation waterproof layer 6, and the upper layer becomes the non-permeation waterproof layer 7.

At the time of injecting the solution, it is necessary to hold the weight of the water resistant layer molding tool 31 so that the water resistant layer molding tool 31 does not float up due to the buoyancy of the solution.

When the non-penetrable waterproof layer 7 is solidified, the waterproof layer forming tool 31 is pulled out. At this time, the cylindrical wall 3 of the water resistant layer forming tool
Since the inclination angle 33 is attached to 2, it can be easily extracted.

Then, the same water resistant layer solution as that used for the main body is poured into the recess 39 formed in the lid 3 to fill and solidify it (see FIG. 5 (b)).

The main body 2 and the lid 3 which have undergone the above process are put into the steamer again and subjected to heat treatment with steam to solidify and fix the water resistant layer.

Next, a method for forming an agar layer or a gelatin layer to make a water resistant layer will be described.

Either agar or gelatin can be performed in a similar procedure.

The previously prepared agar or gelatin solution is applied to the entire exposed surface of the sponge layer of the main body 2 and the lid 3 so as to penetrate the sponge layer. When left to stand or cooled by an appropriate method, the agar or gelatin solidifies to form the permeation-resistant water-resistant layer 6 and becomes an edible container (see FIG. 5).

Further, a method for simultaneously forming the permeation waterproof layer 6 and the non-permeation waterproof layer 7 will be described. This method is the same as the method of simultaneously forming the permeation-resistant water-resistant layer 6 and the non-penetration-resistant water resistant layer 7 using konjak mannan described above, except for the heat treatment with steam, and the water-resistant layer forming tool 31 is set on the main body 2. Body 2
An agar or gelatin solution is injected into the gap between and to penetrate the sponge layer 5. Since the remaining portion that is not absorbed becomes the non-penetration resistant layer, the absorbed solution is filled and solidified to form the permeation resistant layer 6 and the non-penetration resistant layer 7 at the same time.
When pouring the solution, agar solidifies at 28 ° C to 40 ° C and gelatin solidifies at 8 ° C to 10 ° C.
It is necessary to consider the temperature during injection so that solidification begins (see Fig. 6 (a)).

For the lid 3, a water resistant layer solution of agar or gelatin, which is the same as that used for the main body, is poured into the recess 39 to solidify (see FIG. 5 (b)).

As described above, various water resistant layer solutions can be used to form the water resistant layer on the inner surfaces of the main body 2 and the lid 3 by a method suitable for each.

The main body 2 and the lid 3 are respectively provided with a bottom thickness regulating tool 21.
There are recesses 29 and 30 which are traces of the lid thickness regulating tool 25.
By making the thickness of each regulation tool thin, the depth is small. However, for smoothing and airtightness, a water resistant layer solution is used for compensation.

An arbitrary food is contained in the main body 2 prepared as described above and dried to some extent, that is, in the food container 8.
A snack food product using the edible container 1 is completed by adhering the main body upper edge 38 and the lid back lower edge 40 with an edible adhesive such as egg white.

This is a smooth skin 4 on the top, side and bottom surfaces.
It has a good appearance, and is excellent in water resistance and heat retention.

Therefore, when croquette and other solid cooked foods are stored, the freshly cooked temperature can be maintained for a long time to provide a warm snack food. When ice cream or other frozen dessert food is stored, the frozen dessert food can be kept cold for a long time to provide a cold snack food.
In addition, curry, soup powder, honey beans and other liquid cooked products can be stored without leaking, and in the case of curry and soup powder, the freshly cooked temperature can be maintained for a long time to provide a warm snack food.

When the stored food has cooled, it can be heated again with a steamer. Since the water resistant layer is provided on the inner surface of the edible container 1, the contained food can be heated without being exposed to steam, and the taste can be maintained.

[0067]

As described above, according to the present invention, there is provided an edible container capable of storing cooked food while keeping it warm, storing liquid food, or keeping frozen dessert food while keeping it cold. There is an effect that can be provided.

However, by containing food in the edible container of the present invention, it is possible to provide a snack food with a novel taste in which manju and various foods are combined.

[Brief description of drawings]

FIG. 1 (a) is a perspective view of an edible container according to an embodiment of the present invention,
(b) is a partially cutaway perspective view.

FIG. 2 (a) is a perspective view in which a part of the external molding tool for the main body used for manufacturing the edible container of the example is cut away, and FIG. 2 (b) is also a partial cutaway view of the external molding tool for the lid. FIG. 7 is a perspective view, a perspective view in which a part of the internal molding tool for the main body is also cut away, and a (d) is a perspective view of the internal molding tool for a lid.

FIG. 3 (a) is a partially cutaway perspective view showing the state of the body of the edible container of the embodiment in the middle of molding, and FIG. 3 (b) is the state of the lid in the middle of molding, partly It is a perspective view of a rupture.

FIG. 4 is a perspective view with a part of the main body cut away, and FIG. 4 (b) is a perspective view with a part cut away of the lid in a state in which the edible container of the embodiment is heated by a steamer. is there.

[Fig. 5] Fig. 5 is a perspective view with a part of the main body cut away, and Fig. 5 (b) is a perspective view with a part cut away of the lid, in the state when the permeation-resistant layer is provided on the edible container of the embodiment. Is.

FIG. 6 is a perspective view in which a part of the main body is cut away, and (b) is a water resistant layer forming tool in a state where an osmotic water resistant layer and a non-water permeable water resistant layer are provided in the edible container of the embodiment. FIG.

[Explanation of symbols]

 1 Edible Container 2 Main Body 3 Lid 4 Skin 5 Sponge Layer 6 Permeation Water-Resistant Layer 7 Non-Permeation Water-Resistant Layer 8 Food Storage Section 9 External Molding Tool for Main Body 13 External Molding Tool for Lid 17 Internal Molding Tool for Main Body 23 Internal Molding Tool for Lid 27 Fabric Main Body 28 Fabric Lid 31 Water Resistant Layer Molding Tool

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[Procedure amendment]

[Submission date] June 11, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0035

[Correction method] Change

[Correction content]

Next, the molding of the lid 3 of the edible container 1 will be described. Put the same dough into the outer molding tool 13 for the lid shown in FIG.
(d) The lid inner forming tool 23 is press-fitted from above, and the four support protrusions 26 at the tip of the lid thickness regulating tool 25 are engaged with the four notches 15 at the upper edge of the lid outer forming tool 13. adjusted to no excess and deficiency inside the fabric, smoothing the ring-shaped exposed surface (see Figure 3 (b)). The dough lid portion 28 is formed in a fixed shape in a gap formed by the lid outer molding tool 13 and the lid inner molding tool 23.

Claims (7)

[Claims] 1. A main body having an opening and a lid for closing the opening, wherein the main body and the lid are formed of manju, and a water resistant layer is provided on the inner surface. Edible container to do. 2. The edible container according to claim 1, wherein the water resistant layer is formed by permeating and solidifying an edible water resistant material on the inner surfaces of the main body and the lid. 3. The water-resistant layer is formed by a layer in which the edible water-resistant material is permeated and solidified on the inner surfaces of the main body and the lid, and a layer obtained by further molding and solidified the edible water-resistant material inside the layer. 1
The edible container described. 4. The edible container according to claim 2, wherein the edible water-resistant material is a material containing alginic acid, low methoxypectin, konjak mannan, agar or gelatin. 5. A snack food characterized in that food is contained in the edible container according to claim 1. 6. The snack food according to claim 5, wherein the stored food is croquette or other solid cooked product, curry, honey bean or other liquid cooked product, or ice cream, soft ice cream or other frozen dessert food. 7. The snack food according to claim 5, wherein the joint between the main body of the edible container and the lid is adhered with an edible adhesive such as egg white.