JPH074146B2 - Method of manufacturing edible plate - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an edible plate which has a small apparent specific gravity, is porous and light, and is pleasing to the so-called crispy mouthfeel.

[0002]

2. Description of the Related Art In general, edible containers for selling cold confectioneries such as soft ice cream and ice cream sold at stores and selling plate-shaped edible bases on which edible containers are put are mixed by each manufacturer with water as raw materials such as flour. A so-called water type kneaded in a large amount is a plate-shaped one that is heated and fired with a high-temperature heating plate, or a waffle cone or a cup-shaped waffle cup that is formed by heating and baking the plate-shaped body into a cone shape. The dish-shaped edible containers that contain called items and tart confectionery are packed and delivered to ice cream and tart confectionery sales sites.

Waffles, wafers, waffle cups, edible plates and edible plates for tart confectionery are fragile because their mouths are crispy, and they cannot withstand a small impact, and are damaged during storage or transportation. Since it is easy, it is difficult to handle not only at the time of factory shipment after baking, but also at the ice cream and confectionery sales site after shipping.

In order to eliminate these problems, there is a method of manufacturing an edible container described in Japanese Patent Application Laid-Open No. 4-148638 which was previously developed by the present applicant. This method comprises a step of flowing down and spreading a water species 2 which is a mixture of raw materials such as wheat flour, sugar, fats and oils and water onto a heating plate 10 and a kneaded product 2A on the heating plate 10 which is flowed down and spread in this step. When sandwiched by another heating plate, the wheat starch in the kneaded material 2A is converted into an alpha, and the kneaded material 2A
A heating and drying step of heating and drying to such an extent that the water content in A evaporates, and the plate-shaped forming body 5 heated and dried in this step is peeled from the heating plate 10 in a dry state and conveyed to the next humidifying step. A conveying step, a humidifying step for newly humidifying the plate-shaped forming body 5 conveyed in this step, and a finish heating step for newly heating and drying and softening the humidified plate-shaped article 6 moistened in this step, The method for producing an edible container is characterized by further comprising a forming step of forming the heat-dried and softened plate-shaped body 9 that has undergone this step into a desired shape.

[0005]

However, since the humidified plate-shaped product in this conventional method has a sticky surface, it cannot be polymerized until it is spread and dried one by one. Since it takes a long time of about 6 hours, various bacteria tend to adhere, and the moisture content changes significantly due to changes in the drying atmosphere, causing mold growth and conversely causing excessive drying and cracking. It was.

In order to eliminate the above-mentioned problems, the present invention prevents moisture from evaporating during the distribution process by shipping the hydrated plate-shaped product in a moisture-proof sealed state before shipping. By measuring the water infiltration into the product to prevent contamination of various bacteria and cracking defects, and by heat-drying and solidifying it again at the shipping destination, it is possible to obtain a hygienic edible plate with low energy at the shipping destination. To aim.

[0007]

The first aspect of the present invention described above
The purpose of is the step of spreading and spreading the water species, which is a mixture of raw materials such as flour, sugar, oil and fat, and water, on a heating plate, and sandwiching the water species on the heating plate after this step with other heating plates. A heating and drying step of heating and drying the wheat starch in the water species into alpha and heating and drying to such an extent that the water in the water species evaporates; and the plate-shaped formed product dried in this step on the heating plate in a dry state. After peeling from the plate-shaped formed body, the hydration step of rehydrating the plate-shaped formed body, the sealing step of hermetically storing the hydrated plate-shaped product that has undergone this step in a moisture-proof packaging bag, and the leaching of the hydrated moisture in the moisture-proof packaging bag After removing the softened plate-shaped product made of the hydrated plate-shaped product softened by moistening from the moisture-proof packaging bag, a finishing heating step of newly heating and softening the softened plate-shaped product and softening, and this step Heat and dry the softened plate into a dish or cup. By after molding cooled and solidified into a shape such as can be achieved by including a forming step of forming the edible container, respectively.

A large number of the hydrated plate-shaped products may be stacked with a moisture-proof release sheet such as silicon-coated paper sandwiched between them to be hermetically sealed in a moisture-proof bag.

[0009]

By heating the water species with a heating plate at about 170 ° C to 220 ° C, it is possible to prepare a plate-shaped formed body with a water content of about 3% that has been dried by heating.

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

Since the peeled plate-like formed body becomes hard and brittle when it is cooled as it is and is easily broken with parin, particularly in the present invention, for example, 20 g of the plate-shaped formed body after peeling is about 2 g by water spray. After spraying a certain amount of water and finally making it moist so that the water content is about 10 to 15%, this hydrated plate-shaped product is sealed and stored in a moisture-proof packaging bag for storage or transportation. be able to.

With the passage of time, the above-mentioned hydrated plate-shaped product is evenly moistened by the infiltration of water in the moisture-proof bag and becomes a flexible plate-shaped product that is flexible and bends. It is easy to handle when it is transported, and it is not damaged or cracked, and it is hygienic because it does not spoil or mold due to contamination by various bacteria.

Then, on the user side, the softened plate-shaped product that has been transported is newly heated and dried in order to form it into a plate or a cup, and finish heating for softening is performed.

At this time, since the water contained in the softened plate-like product adheres to the surface of the tissue in a state of almost moisture, dehydration and drying do not require heat change of the structure of the plate-like product. ,
This plate-shaped product originally has a water content of 10 to 1 as structural water.
The time required for the above-mentioned finish heating and drying can be remarkably reduced as compared with the other plate-shaped body prepared to 5%, and the heater power amount per sheet can be reduced to about one third.

[0015] The heat-dried and softened plate immediately after being softened by the softening and fluidizing action of the sugar and fats and oils contained in the finish heat-drying is molded into a plate or cup and then cooled and solidified to obtain a sanitary edible product. Containers can be made and sold.

[0016]

EXAMPLES Examples will be described with reference to the drawings. The basic method of manufacturing an edible container of the present invention is as follows. First, as shown in FIG. 2, water type 2 in which wheat flour, potato starch, etc. and water are kneaded in approximately equal weights, and an appropriate amount of sugar and fat and oil are mixed and mixed. It spreads down on the heating plate 10.

Then, the kneaded material 2A on the heating plate 10 is sandwiched by another heating plate as shown in FIG. 3, the wheat starch in the kneaded material 2A is converted into an alpha, and the water content in the kneaded material 2A is sufficiently evaporated. Heat drying at 180 ° C. for about 90 seconds to the extent that

Next, as shown in FIGS. 1 and 2, the heat-dried plate-shaped forming body 5 in the dry state is heated by the heating plate 10.
It is peeled off from above with a scraper SC and conveyed by a belt conveyor B to the next humidifying step.

The sheet-shaped forming body 5 of about 20 grams per one conveyed has a water content of about 3%. In the present invention, the plate-shaped forming body 5 is sprayed into a spray chamber S as shown in FIG.
By spraying about 2 g of water from the upper and lower sides of the spray nozzle SN and spraying the water again, a hydrated plate-like product 6 as shown in FIG. 4 can be obtained.

The hydrated plate-shaped product 6 is sealed and stored in a moisture-proof bag 8 by a well-known means as shown in FIG. 5 or shipped to users such as ice cream vendors.

In the hermetically packaged hydrated plate-shaped product 6, the sprinkled water gradually infiltrates into the product 6 with the passage of time, and the whole product 6 becomes a water-containing state with a water content of about 10 to 15%. Softened plate-like product that does not cause damage or cracks even if it is bent by external force by reducing surface stickiness
It will be 6A.

Note that a large number of the hydrated plate-like products 6 are stacked with a moisture-proof release sheet 7 such as silicon-coated paper sandwiched therebetween, as shown in FIG.
May be sealed with.

On the user side, the softened plate-shaped product 6A sent may be taken out from the hermetically-sealed bag 8 and eaten as it is, but it is better to eat it after heating and drying and solidifying, which has a better taste, aroma and texture. For this purpose, a heating / drying finish firing device A as shown in FIGS. 7 and 8 is used.

That is, in the calciner A, an appropriate number of ventilation holes 13 and 13 are formed in the upper plate 11a, the lower plate 11b and the rear plate 12 of the lower case 11 having a hollow flat rectangular parallelepiped shape, and the front plate 14 is formed.
A firing temperature controller 16 operated by a knob 15a exposed on the outer surface of the front plate 14 is provided in a space 17 on the inner surface of the front plate 14. Then, a calciner main body 22 including a heat ray reflective sheet 19 and a heat plate 21 having a heater 20 sandwiched in the center is provided on a heat insulating and heat insulating material 18 laid flat on the upper plate 11a of the lower case 11.

Further, a heat ray reflecting sheet 27 and a heater 28 are provided at the center on the lower surface of a heat insulating heat insulating material 26 attached so as to close a lower opening 25 of an upper case 24 connected to a rear upper edge of the main body of the calciner by a hinge 23. By providing each of the calciner lids 30 having the hot plates 29 that are sandwiched and attached, a suitable finish calciner A can be configured for use in the finishing heating step in the present invention.

This baking device A is installed at the store of an ice cream or soft ice cream store, and the preset heaters 20 and 28 are set and controlled in the range of 110 to 150 W by the knob 15a.
The temperature of 1,29 is controlled, and the desired firing elapsed time is set to be announced by the knob 15b.

The heaters 20 and 28 have a constant temperature, for example 170 to 2
When the temperature rises to about 30 ° C., the baking device lid 30 is opened via the hinge 23 as shown in FIG.
When 6A is placed on the hot plate 21 and the baking lid 30 is closed around the hinge 23 with the handle 30a, as shown in FIG. 8, the above product 8 is between the hot plates 21 and 29 by the hot plates 21 and 29. Finish firing.

This firing time is set by the time setting knob 15b so that the firing temperature controller 16 operates and the firing time is always kept in a constant state. After that, the heat-dried and solidified plate-shaped body 9 is subjected to natural cooling or forced cooling. Can be made,
It is possible to obtain an edible plate having a crispy mouthfeel according to the present invention.

To make a dish-shaped container for tart confectionery, a dish-shaped edible dish with a crispy texture can be obtained by using a female mold having a shallow recess and a male mold having a flat convex surface. .

In the initial heating and firing, if the heating plate 10 is engraved with the grid-shaped irregular stripes 4, the plate-shaped forming body 5 and the hydrated plate-shaped product 6 also have a grid stripe pattern. You can get attached edible plates.

This edible plate is slightly cooled at the same time as it is molded and is in a hardened state after molding, and the edible plate does not lose its shape. Therefore, a knob or the like is placed on the edible plate with a snack or the like. Since it can be sold and the buyer can eat the knob with the edible plate, the hands and the like will not get dirty without using chopsticks, which is hygienic.

Since the hydrolyzed plate-shaped product 6 and its softened plate-shaped product 6A are preheated and processed, the wheat starch is pregelatinized and the protein in the wheat flour is also hardened to some extent. Since the water content is about 10 to 15%, it can be delivered with almost no fear of breakage during transportation because it can withstand impacts and does not break or crack.

Further, at the time of initial heating, the plate-shaped body 5 which has been heated and dried is heated by the heating plate 10 in order to sufficiently evaporate water and dehydrate it.
Is very easy to peel off, and since the hydrated plate-shaped product 6 and its softened plate-shaped product 6A are only moistened by the amount of 10 to 15% by weight, they are dehydrated in the finishing heating process such as at ice cream retailers. A small amount of heat is required for the heating, and not only the firing time in the field can be significantly shortened but also the problem of heat dissipation is solved.

Next, the above embodiment will be described more specifically.

Wheat flour or potato starch 100 Sand sugar 10-40 Oils and fats (coconut oil) 3-10 Salt 0.2 (Some eggs, milk, salt, colorants, flavorings, etc.) Water 70-100 water with sufficient stirring and mixing Make seed 2

Then, as shown in FIG. 2, this water species 2 is spread down on a heating plate 10 engraved with grid-like uneven stripes 4 at intervals of 10 mm in length and width, and the surface of the heating plate 10 is 1 in advance.
It is heated to about 80 ° C to 200 ° C and then spread down and another heating plate 10b is placed below the other heating plate via a hinge 10c.
The water species 2 pressed against the upper surface of 10a is sandwiched between both heating plates 10a and 10b, and the temperature of the water species 2 is maintained at 170 ° C to 200 ° C for a certain period of time, for example 60 seconds, to heat the water species 2 to a brownish color and to remain. After baking so that the water content is 4% or less, heating plate
Open both 10a and 10b and scrape the plate-shaped body 5 with the scraper SC.
And take it out. (A) The conditions for the spreading and heating of water type 2 are as follows: (1) The amount of water flowing down once is approximately 25 cc (2) The temperature of the heating plates (one set of upper and lower) 180-200 ° C (3) Mutual heating plates The space between the two is determined by the thickness of the water species 2 that has spread down, and this is about the thickness of the fired product. (B) Conditions of heat processing (1) Heating plate interval This is the thickness of the firing base (disc-shaped firing product).

(2) Firing temperature time 180 ° C. (firing plate surface)
200 ° C, time 45-90 seconds (3) Situation of fired substrate (disc-shaped fired product) (4) Residual water content of heated fired substrate (using moisture meter of Ket company) (5) All heating plate intervals are 2.5m / Let m.

(6) Baking temperature is 180 ° C., 200 ° C. Time is 180 ° C. for 90 seconds 200 ° C. for 60 seconds (7) Condition of heat-dried plate-shaped body 5 and residual moisture (111) (170 ° C., 90 seconds) Slightly yellowish brown, slightly hard Residual water 4.0% (121) (200 ° C, 60 seconds) Brown, hard residual water 2.3% Both have a height of about 1.5 mm on both surfaces 10 A heat-dried plate-shaped formed body 5 having a grid of millimeter grids is obtained.

This plate-shaped product 5 can be eaten as it is because the starch is gelatinized, but in the present invention, the plate-shaped product 5 which has been dried by heating is heated in the above-mentioned heating plate 10.
Peel from the top and convey to the next watering step as shown in Figure 1,
The water content of the plate-shaped formed body 5 is 10 to 15 again in the water addition process.
After making a hydrated plate-like product 6 by spraying with water and spraying it to about 10%, it is sealed and stored in the moisture-proof bag 8 in the hydrated state and carried to the user side.

With the passage of time, the water content of the hydrated plate-shaped product 6 that has been hermetically sealed is gradually infiltrated into the product 6, and the entire product 6 becomes a water-containing state with a water content of about 10 to 15%. A flexible plate-like product 6A that is flexible and reduces stickiness on the surface and does not cause damage or cracks even when bent by external force
Becomes

Then, the user takes out the softened plate-shaped product 6A from the moisture-proof bag 8 and heats it again in the finishing heating step, finishes heating, and then cools it to produce the heat-dried and solidified plate-shaped body 9. An edible plate having a crispy and crispy texture was obtained.

In each case, the mouthfeel is crispy, and although the taste is delicious, the difference in heating conditions is somewhat felt as a texture.

Further, the above-mentioned softened plate-shaped product 6A requires a finishing heating time of about 20 seconds at 180 ° C. when the water content is 10%, and a finishing heating time of 35 seconds when the water content is 15%. In short, after all, it is clearly seen that the watering conditions affect the finishing heating.

[0044]

Since the present invention is constructed as described above,
The following effects are achieved. By heating the kneaded material 2A with the water species 2 by the heating plate 10 at about 170 to 220 ° C., it is possible to prepare the plate-shaped formed body 5 which has been dried by heating, and the plate-shaped formed body 5 has a water content of 3%. Heating plate 10 because it is small and small
The first effect is that it can be easily peeled off from above with a scraper SC or the like, and can be easily conveyed to the next step.

Since the peeled plate-like formed body 5 becomes hard and fragile and easily cracked when cooled as it is, particularly in the present invention, about 20 g of the plate-shaped formed body after peeling is formed.
About 5 grams of water is sprayed on 5 with water spray to add water to a water content of about 10-15%.
It can be stored in a moisture-proof bag 8 in a sealed manner and can be made into a flexible plate-shaped product 6A due to water seepage over time, and since this plate-shaped product 6A is flexible and bendable, it can be stored, transported, etc. It has a second effect that it is easy to handle and has a good handleability and is not chipped or cracked.

According to the present invention, since the hydrated plate-shaped product 6 can be immediately stored in the moisture-proof packaging bag 8 as it is, it does not require a waiting time for drying, so that it is hygienic without contamination by bacteria and can be shipped in a flowable manner. It has a third effect.

The softened plate-like product 6A is a moisture-proof bag.
It is hygienic because it can be sealed in 8 and shipped to users such as coffee shops, bars, and snacks to prevent contamination of bacteria and mold in the distribution process and storage process that reach users. It also has an effect.

When the softened plate-shaped product 6A is newly heated and dried and then subjected to finish heating for solidification, the water contained in the plate-shaped product 6A adheres to the surface of the tissue in a state of almost humidity. Since the dehydration and drying do not require the heat change of the structure of the softened plate-shaped product 6A,
Since the time required for the above-mentioned finish heating and drying can be remarkably reduced as compared with the plate-shaped formed body originally made to have a water content of 10 to 15%, the heater power amount per sheet can be reduced to about one third. There is a fifth effect that the running cost can be reduced and the cost is economical.

According to the second aspect, a large number of the hydrated plate-shaped products 6 are stacked with the moisture-proof release sheet 7 sandwiched between them, and the products are hermetically packaged in the moisture-proof bag 8. The number of sheets can be significantly reduced, and an effect that cost can be made advantageous can be added.

[Brief description of drawings]

FIG. 1 is an explanatory view of a procedure for producing a softened plate-shaped product according to the present invention.

FIG. 2 is a perspective view of a heating and firing device suitable for use in the present invention.

FIG. 3 is a partially cutaway sectional view showing a usage example of the one shown in FIG.

FIG. 4 is a perspective view of a hydrated plate-shaped product.

FIG. 5 is a sectional view showing an example of a hydrated plate-shaped product stored in a moisture-proof bag.

6 is a sectional view showing another example of the one shown in FIG.

FIG. 7 is a perspective view of a firing device used for finish firing.

FIG. 8 is a cross-sectional view showing a usage example of the one shown in FIG.

[Explanation of symbols]

 2 Water type 5 Plate-shaped product 6 Hydrolyzed plate-shaped product 6A Softening plate-shaped product 7 Moisture-proof release sheet 8 Moisture-proof packaging 9 Heat-drying softened plate-shaped product 10 Heating plate

Claims (2)

[Claims] 1. A step of down-spreading a water species 2 obtained by kneading a raw material mainly composed of starch and water onto a heating plate 10, and passing the water species 2 on the heating plate 10 through this step to another heating plate. A heating and drying step in which the starch in the water species 2 is heat-dried so that the starch in the water species 2 becomes alpha, and the plate-shaped forming body 5 heated and dried in this step is peeled from the heating plate 10 in a dry state and then A watering step of rehydrating the plate-shaped forming body 5, a sealing step of hermetically storing the water-added plate-shaped product 6 that has undergone this step in a moisture-proof packaging bag 8, and a soaking of the water content in the moisture-proof packaging bag 8. After removing the softened plate-shaped product 6A by the hydrated plate-shaped product 6 softened by the above from the moisture-proof packaging bag 8, the softened plate-shaped product 6A is newly heated, dried, and solidified. A method of manufacturing an edible plate, which is characterized by the above. 2. A step of flowing down and spreading water type 2 on a heating plate 10 in which a raw material mainly made of starch and water are kneaded, and the water type 2 on the heating plate 10 after this step is applied to another heating plate. A heating and drying step in which the starch in the water species 2 is heat-dried so that the starch in the water species 2 becomes alpha, and the plate-shaped forming body 5 heated and dried in this step is peeled from the heating plate 10 in a dry state and then A watering step of re-hydrating the plate-shaped forming body 5 and a large number of the water-dried plate-shaped products 6 that have undergone this step are stacked with a moisture-proof release sheet 7 interposed between them, and then placed in a moisture-proof packaging bag 8. A sealing step of hermetically storing, and after taking out the softened plate-shaped product 6A by the hydrated plate-shaped product 6 softened by the infiltration of the hydrated water inside the moisture-proof bag 8 from the moisture-proof bag 8,
A method for producing an edible plate, characterized by further comprising: a finish heating step of newly heating, drying, and solidifying the softened plate-shaped product 6A.