JPH09252737A - Continuous production of food having baked surface and contained in vessel, and continuous surface baking apparatus of food contained in vessel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To industrially mass-produce the subject food such as baked pudding having uniform baked color without deforming a vessel by filling previously prepared food raw material in a vessel and pushing a baking member heated at a specific temperature. SOLUTION: Vessels D1 to D3 containing previously prepared food raw material are carried in the direction of the arrow X by a belt 2a in a belt conveyor 2 and simultaneously a contact surface 13a of a baking member 13 (heated in a temperature range of >=773 K) is brought into contact with the surface of the food raw material, then the surfaces of the raw materials are successively baked. A heating means 14 is connected to a temperature controlling type slidac with an electric wire 14a and kept at a prescribed temperature. A contact and release means 11 (an air cylinder) is connected to the baking member 13 through an elastomer 12, and air tube 11a is connected to a solenoid 15 and a control means 20 is electrically connected to a driving device of the belt conveyor 2 and the solenoid 15.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for continuously producing a food product in a container having a brown surface by baking the surface thereof, and an apparatus for continuously baking the surface of the food product in the container. In the present invention, the coating is granulated sugar, powdered sugar,
It contains at least one sugar such as starch syrup, brown sugar, white sugar, and fondant (hereinafter referred to as sugar).

[0002]

2. Description of the Related Art Generally, in the field of food, many products sold in the form of being filled in a container are circulated. Especially, foods containing sugar such as frozen desserts, puddings and jellies are eaten. It is often sold in the form of being filled in a container because it is convenient. In recent years, various types of products have been developed for foods sold in a form filled in such a container (hereinafter referred to as foods in a container),
Recently, by heating and burning the surface, some products have been burnt to give a unique flavor. A baked pudding can be illustrated as an example of the food in a container whose surface is thus baked (hereinafter, also referred to as a baked food in a container). In the manufacturing process of baked pudding, the operation of filling the container with pudding base, heating it in an oven to solidify it, baking the surface, and imparting a unique flavor with the baking color that appeals to consumers Is done.

Generally, in baked foods in containers, particularly when sugar is contained, when the surface is baked, the sugar is charred and caramelized, and the caramelized sugar provides a savory flavor and a rich baking color. .. A known method for baking the surface of food is, for example, Japanese Patent Laid-Open Publication No.
There is a method disclosed in JP-A-8-82067 (hereinafter referred to as a conventional method). This conventional method relates to an ice cream, and a film is formed on the surface of the ice cream by a material to which egg white and sugar are added, a flame is sprayed on the film, the surface of the film is baked, and the baking color is changed. It is a method of giving.

However, the above-mentioned conventional method is not sufficient for foods in containers. That is, since the flame is sprayed, the flame is sprayed to the container together with the food, and the container is heated and deformed. In addition, there is a problem in that the degree of heating is not uniform in baking with a flame, uneven baking occurs on the surface of the food, and the appearance is impaired. Also, especially when the food in a container is a frozen dessert,
There was a problem that the frozen dessert was melted by the flame, and it was difficult to find the condition for baking only the surface without melting the frozen dessert. Furthermore, as a comprehensive view, generally, when baking food, it is said that skilled skills are required to obtain a desired baking color, and industrial mass production has not been carried out, The reality is that each one is done manually.

[0005]

DISCLOSURE OF THE INVENTION In view of the above-mentioned prior art, the present inventors have conducted extensive studies on baked food in containers, and as a result, found a method for bringing a high-temperature baking member into contact with the surface of the food, and in particular, , By maintaining the baking member in a specific temperature range, it was found that it is possible to industrially mass-produce baked food in a container, which was conventionally difficult.
The present invention has been completed. Further, as a result of researching applied technology with respect to the above points, the present inventors have found that, by baking a frozen dessert in a container under predetermined conditions, it is possible to industrially mass-produce a frozen dessert in a container having an extremely favorable baking color. The present invention has been completed.

An object of the present invention is to provide a method for producing a baked food product in a container, which is capable of imparting a uniform baking color without deforming the container and which is industrially mass-producible. It is to be. Another object of the present invention is a method of producing a frozen dessert in a container whose surface is baked, which can impart a uniform baking color without deforming the container, and is industrially capable of melting the frozen dessert. To provide a continuous manufacturing method capable of mass production. Further, another object of the present invention is a device for continuously baking the surface of a food product in a container, which can impart a uniform baking color without deforming the container and can be mass-produced industrially. To provide a continuous surface firing apparatus capable of

[0007]

The first invention of the present invention for solving the above-mentioned problems is a method for continuously producing a food product in a container whose surface is baked, which comprises continuously preparing food ingredients prepared in advance. To be continuously supplied to a container to be continuously supplied, and a baking member heated to a temperature range of 773 K or more in absolute temperature is continuously brought into contact with the surface of the food raw material to continuously baked the surface, A method for continuously producing a packaged food product having a baked surface, characterized in that the baked packaged food product is continuously carried out.

A second invention of the present invention for solving the above-mentioned problems is a method for continuously producing a frozen dessert in a container, the surface of which is baked.
A separately prepared coating is continuously filled, and the following formulas 3 and 4 are used.

[0009]

(Equation 3)

[0010]

(Equation 4)

[Wherein, t is the contact time of the firing member (second), p is the contact pressure of the firing member (kPa),
T represents the surface temperature (absolute temperature K) of the surface with which the firing member contacts], and the heated firing member is brought into contact with the surface of the coating to continuously fire the surface, and the surface is fired. A method for continuously producing frozen desserts in a container, the surface of which is baked, wherein the frozen desserts in the container are continuously carried out.

A third invention of the present invention for solving the above-mentioned problems is an apparatus for continuously baking the surface of a food product in a container, which comprises a conveying means and a heating means for continuously conveying the food product in a container. A baking member that is heated to a predetermined temperature range, a contact dissociation unit that dissociates the baking member by bringing the baking member into contact with the surface of the container at a predetermined pressure, and baking is performed between the contact dissociation unit and the baking member. A container provided with an elastic body for relieving the contact pressure between the member and the food in the container, and a control means for controlling the conveying means and the contact dissociating means to continuously bake the food in the container while baking. A continuous surface baking apparatus for the foodstuffs.

[0013]

Next, the present invention will be described in detail. In the present invention, the container may be any as long as it can be filled with food, a deep-drawing container, a cup,
Although trays, cake stands and the like can be exemplified, as the container, deep-shaped containers, cups, deep-shaped containers such as foam seals are preferable, and these deep-shaped containers are the same as those described above. It has been extremely difficult to use the method of burning food by injecting a flame like the conventional method.

First, a method for continuously producing food in a container, which is the first invention of the present invention, will be described. In the first aspect of the present invention, first, a food material prepared in advance is continuously filled in a container that is continuously supplied. The operation of continuously supplying the container is carried out by a conveyer such as a conveyor, but it may be the same as the conveyer that continuously carries out the food after baking the surface, or a convey different from this. It may be a means. The mode in which the container is moved by such a conveying means is preferably intermittent movement, but may be continuous movement, and a known food production line can be diverted as it is.

In the present invention, such a container is continuously filled with food raw materials. In the present invention, the food raw material does not necessarily mean the raw material, but may be a semi-finished product or a final product. In addition, the filling range in this case includes all the steps required after the filling. For example,
If the food is a frozen dessert, the frozen dessert mix is filled in a container and then cooled and cured by a conventional method to obtain a frozen dessert in a container. If the food is a jelly, the jelly base is filled in a container and cooled and solidified by a conventional method to obtain a jelly in the container. In short, filling food ingredients involves completing the necessary processing before baking the food.

The food raw material to be filled may be in the form of a single layer, or may be in the form of a multilayer having two or more layers. For example, it may be a form in which two types of jelly having different colors are laminated in a two-layer structure in a container. In this case, the container will be filled at least twice. Further, the food raw material to be filled may have a form in which a coating is separately placed on the food. In this case, it is necessary to carry out the process of filling the food product in the usual manner and then placing the coating thereon, and these processes are also included in the range of filling the food material. The coating will be described in detail later.

Next, the baking member is continuously brought into contact with the surface of the filled food raw material. The method for contacting the baking member may be any method, but, for example, as in the examples described later, other than the aspect of moving the baking member to contact the food raw material, conversely, moving the food in a container to make the baking member. There may be exemplified a mode in which they are brought into contact with each other, and a mode in which both of them are moved into contact with each other.

The baking member is heated to a temperature at which the surface of the food raw material can be baked. As the shape of the baking member, it is desirable that the surface that contacts the surface of the food raw material (hereinafter, also referred to as a contact surface) matches the shape of the surface of the finished food. Further, considering that the contact surface comes into contact with food, it is desirable that the material of the baking member, especially the material of the contact surface, be in consideration of hygiene. Examples of such a material include stainless steel, ceramics, gold and aluminum. However, stainless steel is preferable.

In the present invention, the temperature condition of the firing member is extremely important, but when the temperature of the firing member is described, the temperature is the contact surface of the firing member unless otherwise specified. It means the surface temperature at. In the present invention, the firing member is heated to a temperature equal to or higher than the absolute temperature of 773K. The temperature of the firing member is an essential element for industrial mass production, which is the object of the present invention,
The inventors of the present invention have found a critical significance in the numerical value of the absolute temperature of 773K, thereby enabling industrial mass production, which is impossible for those skilled in the art.

Generally, the temperature at which baking is possible is determined by an empirical rule, and when a member having such a temperature is brought into contact with food, the food is charred, and the charred portion may peel off from the surface of the food. Are known. Also in the present invention, when the contact surface of the baking member is charred, an accident such as peeling of the char and mixing in food occurs, and it is naturally expected that continuous baking operation becomes difficult. is there. Further, in order to prevent such an accident that the char is peeled off and mixed into the food, it is possible to perform radiative heat transfer firing with an infrared heater or the like that does not come into contact with the food, but in this case, preferable baking is performed. It takes several tens of seconds to obtain a color, and therefore deformation of the container is unavoidable, which is difficult to achieve unless a heat-resistant container is used. After all, the charring of the firing member must be completely carbonized and peeled off, or scraped off,
For this reason, industrial mass production has heretofore been difficult.

The present inventors have made the firing member 773 at an absolute temperature.
This problem was solved by raising the temperature to K or higher. That is, it has been discovered that at a high temperature of 773 K or higher in absolute temperature, the burnt food does not stick to the contact surface of the baking member. As described above, in the present invention, by maintaining the temperature of the firing member in the temperature range of the absolute temperature of 773 K or more,
It is now possible to continuously produce baked food products in a container in a stable state without burning the baking products. still,
The critical significance of the above temperatures will be described in detail by the test examples described below. In addition, when the temperature of the firing member is extremely high, the firing member itself is apt to be deteriorated, which adversely affects the equipment in which the firing member is disposed, which causes factors such as an increase in the number of maintenance inspections and an increase in running cost. . Therefore, depending on the material of the firing member, it is necessary to maintain the temperature of the firing member at least at an absolute temperature of 923K or less. That is,
As an industrial temperature condition, absolute temperature of 773K or more 92
3K or less is desirable. After baking the surface, the baked food in a container is continuously carried out. The baked food in a container after being carried out is transferred to the subsequent steps such as covering the opening of the container and packing the container.

The second aspect of the present invention is a method for producing a frozen dessert in a container having a brown surface. In the present invention, the range of frozen desserts is not particularly limited, and any one may be used. In the present invention, first, a frozen dessert in a container is prepared by a conventional method. Specifically, a container is continuously carried in, the container is filled with a frozen dessert, and freeze-cured by a conventional method to obtain a frozen dessert in a container. Next, the upper surface of the frozen dessert in a container is continuously filled with a separately prepared coating. The coating material is a food material containing at least sugar and can be placed on a frozen dessert, and the range thereof includes sugar itself. That is, when the granulated sugar is sprinkled directly on the frozen dessert, the granulated sugar is the coating. Further, the state of the coating may be any state at the time of filling, but at the stage of firing, a state in which it does not adhere to the firing member, for example,
It is preferably in a solid, powdery, granular, clay-like or foamy state. Examples of such a coating include meringue, whipped cream, egg sauce and the like.

The prepared coating is continuously filled on the upper surface of the frozen dessert in a container. In this case, the filling is an operation of placing the coating on the frozen dessert and is not necessarily limited to the filling machine. . It should be noted that the coating may be of multiple types. In the present invention, the surface of the frozen dessert thus filled with the coating, that is, the surface of the coating is baked. Firing is performed by bringing a heated firing member into contact, and the contacting condition is the surface temperature T of the surface of the firing member that comes into contact with the coating.
(Hereinafter, referred to as contact temperature.), Contact pressure p, and contact time t are expressed by three parameters. In the following description, the product pt of the contact pressure p and the contact time t
Is referred to as a contact condition, and the contact condition pt and the contact temperature T are collectively referred to as a firing condition.

In the present invention, the firing conditions are in the range that satisfies both the above equations 1 and 2, and the firing conditions will be described with reference to FIG. FIG. 3 shows baking conditions in the method for producing a frozen dessert in a container of the present invention, and the horizontal axis and the vertical axis respectively show contact temperature and contact conditions. First, when the expression 2 is explained, as described in the later-described test example, when the contact temperature is less than 773K, charring adheres to the contact surface of the firing member. Therefore, the firing conditions are in the range on the right side of the ab line in FIG. If the contact temperature exceeds 873K, the temperature will be too high and the frozen dessert will melt, making continuous production impossible, so the firing conditions will be in the range to the left of the cd line in FIG. .

Describing the above equation 1, generally, the higher the contact pressure and the longer the contact time, the stronger the degree of firing. In other words, the larger the value of the contact condition, the more the surface of the coating is baked. The color becomes darker. In the firing conditions of the present invention, when the value of the contact condition (pt) is less than 8.77 × 10 ⁵ e ^−0.0181T kPa · s with respect to the contact temperature T, the calorific value is insufficient and the coating It is not possible to add sufficient brown color to the surface of. Moreover, the value of pt is 3.36 × 10 ³ e ^−0.0081T kPa · s with respect to the contact temperature.
If it exceeds, the baked color becomes too dark, which is not preferable, and the increase in the amount of heat causes the frozen dessert to melt more intensely. Therefore, the value of pt is 8.77 × 10 ⁵ e with respect to the contact temperature.
It must be in the range of ^-0.0181T or more and 3.36 × 10 ³ e ^-0.0081T or less. In FIG. 3, the line ac is the formula of pt = 3.36 × 10 ³ e ^−0.0081T , and the line bd
Is an expression of pt = 8.77 × 10 ⁵ e ^−0.0181T . Therefore, the firing conditions of the present invention are the range below the line ac and the range above the line bd, and the point a in FIG.
The area is surrounded by bcd.

Next, the range of more desirable firing conditions will be described. Also in the range surrounded by the point abcd in FIG. 3, when the contact temperature is high, or the contact condition (pt)
When the value of is large, the amount of heat is too large and the frozen dessert may melt a little during baking. Such melting can be repaired by re-hardening after firing, and is not such that manufacturing becomes impossible. However, it is desirable that the frozen dessert does not melt as much as possible during baking. In the present invention, if the contact temperature is within the range of 823K,
If the frozen dessert does not dissolve during baking and the value of pt does not exceed 3.57 × 10 ⁴ e ^-0.0113T with respect to the contact temperature, the frozen dessert may melt during baking. In addition, the baking color is particularly excellent.

Referring to FIG. 3, the line fg has T = 8.
23 and the line ef is pt = 3.57 × 10 ⁴ e
The formula is ^-0.0113T . Therefore, within the range B on the left side of the line fg and below the line ef, the frozen dessert does not melt during baking, and a frozen dessert with an excellent baking color can be obtained. That is, a more desirable range of firing conditions is shown in FIG.
Is a range surrounded by the point ebgf (that is, an area of B), and is a range that satisfies the following formulas 5 and 6.

[0028]

(Equation 5)

[0029]

(Equation 6)

[Wherein, t is the contact time of the firing member (second), p is the contact pressure of the firing member (kPa),
T represents the surface temperature (absolute temperature K) of the surface with which the baking member comes into contact.] After baking the surface of the coated material under the above conditions, if continuously carrying out the baked dessert in a container, the surface of which is baked You can get it. The above firing conditions will be described in detail with reference to the test examples described below.

A third aspect of the present invention is a continuous surface baking apparatus for food in containers. An embodiment of the invention of the device of the present invention will be described with reference to FIG. FIG. 1 is a diagram showing an embodiment of the apparatus of the present invention. In FIG. 1, the surface baking apparatus 1 includes a conveying means 2 and a surface baking means 1.
0, and the control means 20. In FIG. 1, a belt conveyor is illustrated as the conveying means 2. Foods D1 to D3 in containers are placed on the belt 2a of the conveying means 2 (that is, the belt conveyor) at equal intervals. The transporting means 2 is provided with a drive device (not shown), and transports the food items D1 to D3 in a container in the direction of arrow X.

The surface firing means 10 comprises a contact dissociation means 11,
It is composed of an elastic body 12 and a firing member 13, and is fixedly arranged on the conveying means 2 by a fixed frame (not shown). A heating means 14 is embedded in the firing member 13, and the heating means 14 is connected to a temperature-controlled slidac (not shown) by an electric wire 14a and kept at a predetermined temperature. The contact dissociation means 11 has a function of vertically displacing the baking member 13 to bring it into contact with the surface of the food product D in a container at a predetermined pressure to dissociate the product. In FIG. 1, a known air cylinder is illustrated as the contact dissociation means 11, and an air tube 11a is connected. Air tube
The valve 11a is connected to the solenoid 15, and the solenoid 15 is supplied with air from an air source (not shown).

The elastic body 12 is a member interposed between the contact dissociation means 11 and the firing member 13 to relieve the contact pressure of the firing member 13. Firing member 13 during firing work
It is not desirable that the temperature of No. 1 be lowered, and it is desirable that the firing member 13 has a large heat capacity. However, in order to increase the heat capacity of the baking member 13, there is no choice but to increase the size of the baking member 13. In this case, the weight of the baking member 13 becomes heavy and when the food D2 in a container is brought into contact with it, In addition, there is a risk that the weight of the food D2 in a container will be heavy, the surface shape will change, and the heat will be applied too much to darken the baked color. However, the firing member 13 is suspended by the elastic body 12, and the firing member 1 is suspended by the elastic force.
If the weight of 3 is offset, the contact pressure will be moderately elastically displaced upward when brought into contact with the container-containing food D2. As the elastic body 12, any material such as a spring or a rubber member may be used, but an air cylinder capable of adjusting elastic force is most preferable. In FIG. 1, a pressure-regulating air cylinder known as an elastic body 12
Is exemplified. The pressure regulating air cylinder is an elastic body whose elastic force can be changed at any time by adjusting the pressure. The control means 20 is electrically connected to the drive device of the conveying means 2 and the solenoid 15. A well-known controller can be used as the control means 20. Further, the function of the control means 20 may be incorporated in a part of an integrated computer system that controls various other processes.

Next, the operation of the apparatus shown in FIG. 1 will be described. In FIG. 1, on the belt 2a of the conveying means 2, food items D1, D2, and D3 in containers are placed. Each time the carrying means 2 carries out the carrying operation once, the food product in the container is carried to the left food product position. For example, the food D1 in a container in the figure is conveyed to the position D2 by the next conveying operation, and at the same time the food D2 in a container is conveyed to the position D3. The conveying means 2 intermittently conveys the food in a container by repeating such a conveying operation.

Food D in a container that is transported as described above
1, D2, and D3 are the previous steps of the apparatus shown in FIG.
It is adjusted by an operation such as filling, and in a step subsequent to the apparatus shown in FIG. 1, a step such as lidding is performed.
Illustration and detailed description of the steps before and after the apparatus are omitted. The carrying means 2 in FIG. 1 may also be used as the carrying means in the preceding and following steps.
When the container-containing food is brought to the position D2 by the conveying means 2, the control means 20 operates the solenoid 15. The solenoid 15 extends the contact dissociation means 11 downward. This causes the baking member 13 to move downward, and the contact surface 13a comes into contact with the surface of the food D2 in a container.

The baking member 13 is preheated to a predetermined temperature range by the heating means 14, and the surface of the food D2 is baked. In the present invention, since the contact member 13 is suspended by the elastic body 12 in a delicate balance, the contact member 1 may be applied with a slight upward resistance to the contact member 13.
The downward force of 3 is diminished. Therefore, even if the heavy contact member 13 is used, the contact pressure can be reduced. Further, when a pressure regulating air cylinder is used as the elastic body 12 as shown in FIG. 1, there is an advantage that the contact pressure can be freely adjusted. After all, the contact pressure between the contact surface 13a and the container-containing food D2 is such that the elastic force of the elastic body 12 is large, the position of the contact dissociation means 11 is high or low, and the contact dissociation means 1 is.
Set it according to the expansion / contraction length of 1.

The control means 20 has a timer function, and after the baking member 13 has been in contact with the surface of the food D2 contained in the container for a predetermined time, the solenoid 15 is released from operation and the air-cylinder 13 is opened in FIG. Degenerate upwards. As a result, the baking member 13 moves upward, and the contact surface 13a is dissociated from the surface of the container-containing food D2. Next, the carrying means 2 carries out the following carrying operation, carrying the food D2 in a container whose surface is browned to the position D3, and carrying the new food D1 to the position D2. In this way, the surface of the food product in a container can be continuously baked.

The device of the third aspect of the present invention described above is, for example, a frozen dessert, a pudding, or a jelly if it is a food in a container.
Etc., but it is particularly suitable for a container in which foods are filled in multiple layers, for example, a food in which a coating is placed on the uppermost layer. Further, it is preferable that the shape of the baking member 13 is a shape that fits the shape of the container, because the baking color can be evenly applied to the entire surface of the food,
It may have a shape in which only part of it is burnt, or a shape in which a special shape is marked. Further, the device of the present invention can relieve the contact pressure by the elastic body 12, and is therefore suitable when the food or coating to be browned is soft. Further, in the apparatus shown in FIG. 1, the contact member 13 is displaced in the up-down direction to bring it into contact with the container-containing food D2, but the position of the container-containing food D2 may be displaced on the contrary. Alternatively, both may be displaced. However, as shown in FIG. 1, the structure in which the contact member 13 is displaced is preferable because the structure is the simplest. Further, in the apparatus shown in FIG. 1, the conveying means 2 conveys the foodstuffs D1 to D3 in a container intermittently, but it may convey the foodstuffs D1 to D3 at a constant speed without interruption. In that case, the baking member 13 is the food D1 in a container.
It is necessary to be a mode of moving in accordance with the moving speed of D3.

In the present invention described above, the range of "baking" means a state in which the color of the surface of the food or coated product is changed to give a burnt color, but to the extent that no color change occurs. For example, the case where the surface state is hardened by heating is also included in the range of firing. In addition to the frozen dessert in a container, the present invention also applies to other foods in a container, such as desserts such as pudding, yogurt, jelly, mousse, cheese, and cake. It can be preferably used, and in this case, the coating may or may not be placed. In general, foods containing at least sugar are suitable.

Next, firing conditions relating to the manufacturing method of the present invention will be described with reference to test examples. Test Example 1 This test was conducted in order to investigate how the high and low of the contact temperature influences the state of charred adhesion to the baking member or the state of melting of the frozen dessert. 1) Preparation of sample (a) Frozen dessert Ice cream containing 8.0% milk fat, 7.0% non-fat milk solids and 60% overrun was placed in a 180 cc paper cup.
It was filled with 00 g and freeze-cured by a conventional method to prepare a standard frozen dessert. (B) Coated material A solid granulated sugar was prepared and sprinkled on the frozen dessert packaged in (a) to form a thin layer.

2) Test Method Using the apparatus described in Example 1 below (see FIG. 2),
The surface of the frozen dessert prepared in 1) was baked. The test method will be described below with reference to the reference numerals of FIG. (A) Device (contact pressure) The pressure adjusting air-cylinder 120 is adjusted and the lengths of the guide rods 117 and 117a are adjusted by the bolts 115 and 115a so that the weight of the baking member 130 is not directly applied to the food. Then, the contact pressure p was adjusted to a desired value. (Contact time) The contact time t was input and set to a programmable controller (not shown) that controls the operation and stop of the air-cylinder 110. (Contact Temperature) The firing heater 130 was heated by energizing the cartridge heater 140. A surface thermometer (S-321K-01, manufactured by Anritsu Keiki Co., Ltd.) is brought into contact with the contact surface 133a to measure the surface temperature, and at the same time, cartridge heater-1.
A sliderac (not shown) connected to 40 was adjusted to set the temperature of the contact surface 133a to a desired temperature.

(B) Test conditions The contact pressure has two values of 2 kPa and 4 kPa,
Corresponding to this value, two types of firing time, 0.5 s and 1.0 s, were used. Therefore, the contact condition pt is 1.0 kP
Attempts were made at four values: a · s, 2.0 kPa · s, 2.0 kPa · s, and 4.0 kPa · s. The temperature conditions are 673K to 923K in absolute temperature (ie 400
From ℃ to 650 ℃), increase the temperature at 10 ℃ intervals,
A baking test was performed under the above-mentioned four types of pt values under each temperature condition, and the state of the contact surface 133a and the state of the frozen dessert were observed with the naked eye.

3) Test Results The results of this test are shown in Table 1. As is clear from Table 1, the absolute temperature of the contact surface 133a is 773K.
It was confirmed that if the temperature was lower than (ie, 500 ° C.), the contact surface 133a was scorched, and continuous firing was not possible in this temperature range. From this result, the range of contact temperature required for industrial mass production is the absolute temperature 773
It turned out to be K or more. Further, as is clear from Table 1, the temperature of the contact surface 133a is 873K (ie 600
It was also found that if the temperature exceeds (° C.), The frozen dessert becomes more violently melted and baking cannot be performed. However, 833-873
In the range of K (namely, 560 to 600 ° C.), the frozen dessert was slightly melted, but it was only restored if it was frozen again in the freezer. As a result, when the food in a container is a frozen dessert, it is necessary to consider melting of the frozen dessert. Therefore, the range of the contact temperature needs to satisfy the formula 2 or the formula 4, and the range of the formula 6 satisfies the frozen dessert. It was found to be more desirable, since there was no melting of. Similar tests were conducted under other contact conditions and using other devices, and almost the same results were obtained.

[0044]

[Table 1]

Test Example 2 This test was conducted in order to investigate the relationship between the contact condition pt and the baked color of the frozen dessert and the molten state of the frozen dessert. 1) Preparation of sample A sample similar to the test example 1 was prepared. 2) Test Method (a) Device The same device as in Test Example 1 was used. (B) Test method The contact pressure was changed in the range of 0.5 to 6.0 kPa and the firing time was changed in the range of 0.2 to 1.5 s, and the value of the contact condition pt was set to 0.1, 0. .3, 0.5, 1.0, 2.
10 of 0, 3.0, 4.0, 5.0, 6.0 and 7.0
The value of the type.

The temperature condition is within the range of 773K to 873K (that is, 5), which is a condition that no charring is adhered to the contact surface 133a.
The temperature was raised at intervals of 20 ° C. in the range of 00 ° C. to 600 ° C., baked at the above-mentioned 10 pt values for each temperature condition, and the baked color of the surface of the frozen dessert was visually observed. The baked color of the frozen dessert was evaluated in three grades of dark, good, and light, using the point of stimulating appetite as an evaluation item. Also,
Among the good baked colors, it is a particularly good baked color,
In addition, the one having no melting of the frozen dessert after baking was evaluated as the best.

3) Test results The results are shown in Table 2. As is clear from Table 2, the larger the value of the contact condition pt and the higher the contact temperature T, the darker the baked color, and conversely, the smaller the value of the contact condition pt and the lower the contact temperature T, the baking. The color tended to fade. Further, under the conditions evaluated to be “dense” in Table 2, dissolution of frozen desserts was observed. From the results of this test, it was confirmed that, when the food in a container was a frozen dessert, the baking conditions for obtaining a good baking color were within the range satisfying the formula 1 or formula 3. Also,
In particular, the condition for obtaining the best baking color is represented by the above formula (5).
It was confirmed that the temperature range satisfying the above conditions was satisfied, and at the same time, it was reconfirmed that the temperature condition in which the frozen dessert did not melt was the range satisfying the above-mentioned formula 6, and generally, more desirable conditions were the ranges satisfying the above formulas 5 and 6. It was confirmed. Incidentally, the same test was conducted by changing the values of the contact pressure p and the contact time t variously, but almost the same result was obtained.

[0048]

[Table 2]

Test Example 3 This test was conducted by using pudding as a sample in order to confirm what effect the elasticity has on the firing conditions when the sample has elasticity. 1) Preparation of sample (a) Pudding Commercially available chicken eggs were cleaved in a bowl and thawed, and commercially available milk (manufactured by Morinaga Milk Industry Co., Ltd.) was mixed and uniformly stirred to prepare a purine raw material. This pudding raw material is 50 parts of milk (weight, the same applies hereafter unless otherwise specified), 50 parts of egg, and 67 of milk.
And 33 parts of egg and 75 parts of milk and 25 parts of egg were prepared. 80 g of each of the three types of pudding raw materials was filled in a 100 cc resin cup and steamed in a household steamer at 90 ° C. for 20 minutes to produce three types of pudding in a container. Sample 1 was 50 parts milk and 50 parts egg, sample 2 was 67 parts milk and 33 parts egg, and sample 3 was 75 parts milk and 25 parts egg. In order to confirm the elasticity of the pudding contained in the containers of Samples 1, 2, and 3, a commercially available creep meter (manufactured by Yamaden Co., Ltd. RE-33005) was used. A 6 plunger (contact surface diameter 8 mm) was pressed from above each sample, and the pressure at which the sample broke (hereinafter referred to as rupture strength) was measured. As a result, the breaking strength of sample 1 was 192 kPa and the breaking strength of sample 2 was 100 k.
The breaking strength of Pa and Sample 3 was 57 kPa. (B) Coated material 6 g of granulated sugar was sprinkled on each surface of the pudding in the container to form a thin layer.

2) Test Method (a) Device The same device as in Test Examples 1 and 2 was used. (B) Test conditions The contact pressure p is set to 0.04 kPa or more and the breaking strength or less, and the contact time is set to 0.3 seconds or more and 15 seconds or less, and the value of pt is appropriately set and the temperature is set. The conditions are the same as in Test Example 1 from 673K to 923K (ie 40
(0 ° C. to 650 ° C.) The temperature was set at 10 K intervals, the same firing test as in Test Examples 1 and 2 was performed, and the state of the contact surface 133a and the state of the sample were observed with the naked eye.

3) Test Results a) Contact Temperature T As a result of this test, the same results as in Test Example 1 were obtained for the range of the contact temperature T. That is, the contact temperature T is 7
If it is less than 73K, charring will adhere to the contact surface 133a,
If it exceeds 73K, the burning color tends to be too dark. Therefore, even in the case of foods in containers other than frozen desserts, particularly foods in containers having elasticity, the contact temperature T needs to be 773K or higher, and the desirable range of good baking color is 87.
It was confirmed to be 3K or less. b) Contact condition pt As for the lower limit of the contact condition pt, pt is
If the value of is less than 2.05 × 10e ^-0.0051T ,
It was found that the burnt color became too light regardless of the contact temperature T (however, it was limited to the range of 873K or less). The upper limit of the contact condition pt, unlike that of Test Example 2, tended to be influenced by the breaking strength of the sample. That is, for sample 1, the value of pt is 1.31 × 10 ⁴ e
^When it exceeded ^-0.0092T , the burning color became too dark, and not only the coating but also the pudding body was scorched.
For sample 2, the pt value is 0.98 × 10 ⁴ e
Similar results were obtained when ^-0.0092T was exceeded, and similar results were obtained for sample 3 when the pt value exceeded 0.70 × 10 ⁴ e ^-0.0092T . The same test was repeated by changing the breaking strength of the sample, but the breaking strength was 16.
In the case of less than 33 kPa, the sample was too soft and sufficient heating could not be achieved even if the baking member 130 was brought into contact with the sample. As a result, it was found that the present invention can be applied to foods in containers other than frozen desserts without any problem. Further, in a sample having elasticity, for example, pudding, the contact temperature is expressed by the following formula 7,

[0052]

(Equation 7)

It has been found that the range of [wherein T represents the surface temperature (absolute temperature K) of the surface in contact with the firing member] is desirable. In addition, in a sample having elasticity, for example, pudding, the contact condition is represented by the following formula 8,

[0054]

(Equation 8)

[Wherein, t is the contact time of the firing member (second), p is the contact pressure of the firing member (kPa),
T represents the surface temperature (absolute temperature K) of the surface with which the firing member contacts, K is a coefficient, and K = (1nf-2.65) /
2.00 × 10 ⁻⁴ ), where f is the breaking strength (kPa), and it was found that the range of f ≧ 16.33] is desirable.

[0056]

Next, the present invention will be described in detail with reference to examples.
The present invention is not limited to the following examples. Example 1 FIG. 2 is a partial sectional view showing an example of the surface firing apparatus of the present invention. In FIG. 2, the surface firing apparatus body 100 is
This is an apparatus corresponding to the surface firing means 10 shown in FIG. The other devices shown in FIG. 1 will not be shown and described in FIG. In FIG. 2, the surface firing apparatus body 100 is installed on the floor 101. The frame 102 of the main body 100 of the surface firing apparatus includes bolt nuts 103 and 1
The tilt can be adjusted with 04. In addition, stand 1
No. 02 has a total of four bolts and nuts installed, but in FIG. 2, only the bolts and nuts 103 and 104 are shown and the others are omitted. The food D in a container is placed on the shelf 102a of the gantry 102, and the belt 10 of a belt conveyor (not shown) serving as a conveyor is provided on the upper surface of the shelf 102a.
2b passes through, and the food D in a container is placed on the belt 102b. In FIG. 2, the belt 102b passes from the back side to the front side of the paper surface, and the food D
Is conveyed in the direction from the back side to the front side of the paper and is stopped at the position of the surface firing apparatus main body 100.

Although the frame 105 is fixed to the mount 102 by the bolt nut 106, the bolt nut 106
Since the hole penetrating through is a hole that is vertically long in the gantry 102, the height position of the frame 105 can be freely adjusted and fixed. An air cylinder 110 (CDM2QF20-50F) is fixed to the frame 105 with a bolt 111. Air cylinder-1
The rod 112 of 10 projects downwardly so that it can expand and contract, and the end is fixed to the upper plate 113 by a bolt 112a. Two arms 114 and 114a are bolted downward from the upper plate 113, and the intermediate plate 11 is attached to the lower ends of the two arms 114 and 114a.
6 are each bolted.

Two guide rods 117 and 117a are provided on the intermediate plate 116 in the downward direction, and bolts 115 and 115 are respectively provided.
a. The guide rods 117 and 11
The lower end of 7a is not fixed to the lower plate 118 but only penetrates into a hole sharpened in the lower plate 118, but the details of that portion are omitted. After all, the lower plate 118 cannot be displaced in the left-right direction by the guide rods 117 and 117a, but can be displaced only in the vertical direction along the guide rods 117 and 117a. The intermediate plate 116 includes a pressure regulating air-cylinder 120.
(CDJ2QB16-15) is provided. The rod 121 of the pressure-adjusting air-cylinder 120 projects downward, and the floating joint 122 (JA15
-5-080) and bolted to the lower plate 118. Therefore, the loads of the members below the lower plate 118 are all applied to the rod 121 of the pressure regulating air-cylinder 120.
It depends on The guide rods 117 and 117a have
Coil springs 123 and 123a are respectively wound.

A firing member 130 is fixed to the lower plate 118. The firing member 130 includes an upper member 131, an intermediate member 132, and a contact member 133, and these three members are integrally fixed by a bolt nut 134. Bolt nuts for fixing the three members are also present in addition to the bolt nuts 134 of FIG. 2, but are not shown in FIG. In addition, in FIG. 2, the portion A is shown as a sectional view. The pressure-adjusting air-cylinder 120 is a cylinder that pulls the rod 121 in a direction retracting upward. That is, a pressure regulating air-cylinder-
120 pulls the lower plate 118 and the firing member 130 upward, and maintains the equilibrium state against the downward repulsion of the coil springs 123 and 123a. Therefore, the pressure-adjustable air-cylinder 120 includes the total weight of the lower plate 118 and the firing member 130, and the coil springs 123 and 123a.
The lower plate 118 and the firing member 130 are pulled and suspended in a state of being balanced with the combined force with the elasticity of

In the firing member 130, the intermediate member 13
Between the two and the contact member 133.
A power supply 140 (200V, 750 watt type) is sandwiched. The conducting wire of the cartridge heater 140 is connected to the temperature control type slidac, but not shown.
In the above apparatus, the operation and stop of the air-cylinder 110 and the operation time are automatically controlled by a programmable controller (not shown) in synchronization with the belt 102b of the belt conveyor. Therefore, the contact time of the firing member 130 is programmable.
It can be set freely by inputting it to the cursor.

Next, the operation of the apparatus shown in FIG. 2 will be described. When the container-containing food D placed on the belt 102b of the belt conveyor is conveyed by the belt 102b and stopped at the position of the surface baking apparatus body 100, the air-cylinder-11
0 operates and the rod 112 extends downward. Therefore, the upper plate 113, the intermediate plate 116, the lower plate 118, and the firing member 130 are displaced downward. The firing member 13
0 is previously heated to a predetermined temperature by the cartridge heater 140.

When the contact surface 133a of the contact member 133 comes into proper contact with the upper surface of the food D in the container, the rod 111 of the air cylinder 110 extends to the limit and stops. At this time, the contact surface 133a receives a small upward force due to the contact resistance. Since the firing member 130 is suspended in a state of being pulled by the pressure regulating air-cylinder 120, the firing member 130 is slightly displaced upward due to the minute force, and the force is again balanced and stopped. To do. Therefore, the contact resistance of the contact surface 133a can be increased or decreased depending on the magnitude of the pulling force of the pressure regulating air-cylinder 120. In other words, the contact pressure can be adjusted to a desired value by setting the height position of the frame 105 and the pulling force of the pressure regulating air-cylinder 120.

Thus, the contact surface 133a heated by the cartridge heater 140 heats and bakes the upper surface of the food D in a container. After firing for a predetermined time, the operation of the air cylinder 110 is stopped, the rod 112 is retracted upward, and the upper plate 113 and the intermediate plate 11 are retracted.
6, the lower plate 118, and the firing member 130 are displaced upward and returned to their original positions. Next, by the belt 102a of the belt conveyor, the food D in the container, which has been baked,
Is conveyed to the front side of the paper surface, a new food D in a container is conveyed from the rear side of the paper surface, and stops at the position of the surface baking apparatus main body 100.

In the apparatus shown in FIG. 2, the firing member 130 includes an upper member 131, an intermediate member 132, and a contact member 1.
33 is integrated to increase the heat capacity. Therefore,
The temperature of the contact member 133 does not drop during the firing operation. In addition, the coil spring 1 that pushes downwards in combination with the pressure-adjusting air-cylinder 120 that pulls upwards
Since 23 and 123a are used, even if the baking member 130 having a large heat capacity and a large weight is used, the contact surface 1
The contact state of 33a is extremely delicate. Also,
In FIG. 2, only one surface baking apparatus main body 100 is shown, but a plurality of surface baking apparatus main bodies 100 are arranged side by side in the lateral direction of the paper,
It is also possible to increase the throughput.

Example 2 Next, an example of the manufacturing method of the present invention will be described. First, egg yolk and granulated sugar were mixed at a ratio of 1: 1 and stirred to obtain a coating. Next, milk fat 8.0%, non-fat milk solid content 70
%, Overrun 60% ice cream, 180c
A frozen dessert freeze-cured by the conventional method (the same as that used in Test Example 1) was filled in an amount of 6 g in each of the paper cups of c, and 6 g of the above-mentioned coating was filled to obtain frozen desserts. next,
The surface firing apparatus body described in Example 1 is used, the contact temperature is 793 K (that is, 520 ° C.), and the contact pressure is 4 kP.
As a result of baking at a contact time of 1 s, a frozen dessert having a good baking color and a rich aroma was obtained.

Next, a plurality of frozen desserts were successively carried into the main body of the surface baking apparatus and continuously baked under the same conditions, and after operating for about 5 minutes, 50 pieces having good baking color were obtained. Got a frozen dessert. The baked color of each frozen dessert obtained,
Color difference meter (Minolta Camera Co., Ltd. CR-20
As a result of measurement in 0), the values of L, a, and b are all 60 ±
It was confirmed to be in the range of 5, 16 ± 5, 50 ± 5, and that according to the production method of the present invention, a frozen dessert in a container having a uniform baking color can be stably and continuously obtained.

Example 3 The same frozen desserts as in Example 2 were continuously prepared in the same manner as above.
Bake for minutes. However, changing the baking conditions for each frozen dessert,
The contact time and contact pressure are common, and the contact time is 0.5 to
Various frozen desserts were baked in the range of 1.5 s to obtain 30 frozen desserts. When the baked color of the obtained frozen dessert was observed with the naked eye,
Some were burned too dark, some were too light, and some were good. Among them, only those having a good baking color were selected, and the baking color was measured by the color difference meter in the same manner as in Example 2. As a result, the values of L, a, and b were 60 ± 5, 16 respectively.
The range was ± 5 and 50 ± 5. Therefore, in the production method of the present invention, it was confirmed that the shading color can be freely controlled depending on the firing conditions, and the range of favorable baking color is the value of the color difference meter and L, a, and b are 60 ± each
It was confirmed that the range was 5, 16 ± 5, 50 ± 5.

Example 4 60 parts of milk, 10 parts of whole egg, 12 parts of egg yolk and 18 parts of granulated sugar were mixed and stirred, and 80 parts were put in a 100 cc resin cup.
The operation of filling each g and steaming at 90 ° C. for 20 minutes using a household steamer was repeated to obtain 20 cup puddings. The surface of the cupped pudding was sprinkled with 6 g of granulated sugar to form a thin layer. The surface firing apparatus body described in Example 1 was used, and the contact temperature was 823.
K (ie 550 ° C), contact pressure 1 kPa, contact time 3
When each cup of pudding was continuously fired under the condition of seconds, 20 puddings having a uniform and good baking color were obtained.

[0069]

INDUSTRIAL APPLICABILITY According to the present invention, the surface of a food product in a container is baked by bringing the baking member into contact with the food product in a container under a predetermined baking condition, and the food product in a container having a brown surface is continuously produced. The method or the apparatus, and the effects achieved by the present invention are as follows. (1) According to the manufacturing method or apparatus of the present invention, it is possible to impart a uniform baking color to the food in a container without deforming the container. (2) According to the manufacturing method or apparatus of the present invention, industrial mass production is possible. (3) When the manufacturing method or apparatus of the present invention is applied to a frozen dessert, the frozen dessert can be stably manufactured without melting.

[Brief description of drawings]

FIG. 1 is a diagram showing an embodiment of an apparatus of the present invention.

FIG. 2 is a partial sectional view showing an embodiment of the device of the present invention.

FIG. 3 is a diagram showing baking conditions in the method for producing a frozen dessert in a container of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Surface firing apparatus 2 Conveying means 10 Surface firing means 11 Contact dissociation means 12 Elastic body 13 Firing member 14 Heating means 15 Solenoid 20 Control means 100 Surface firing apparatus main body 110 Air-cylinder-120 Pressure adjusting air-cylinder-130 Firing member 140 Cartridge Heater

Claims (3)

[Claims] 1. A method for continuously producing a food product in a container, the surface of which is baked, wherein a food material prepared in advance is continuously filled in a container which is continuously supplied, and an absolute temperature of 773 is obtained.
A baking member heated to a temperature range of K or higher is continuously brought into contact with the surface of the food raw material to continuously burn the surface, and the container-baked food having the baked surface is continuously carried out. A method for continuously producing a food product in a container, the surface of which is baked. 2. A method for continuously producing a frozen dessert in a container, the surface of which is baked, wherein the upper surface of a frozen dessert in a container prepared in advance is continuously filled with a separately prepared coating, and the following mathematical formula 1 and Formula 2 [Equation 1] [Equation 2] [Where t is the contact time (seconds) of the firing member, p is the contact pressure (kPa) of the firing member, and T is the surface temperature (absolute temperature K) of the surface in contact with the firing member]] The baked dessert in a container characterized in that the surface of the coated article is brought into contact with a heated baking member to continuously bake the surface, and the frozen dessert in a container having the surface baked is continuously carried out. Continuous manufacturing method. 3. An apparatus for continuously baking the surface of a food product in a container, comprising a conveying means for continuously conveying the food product in a container, a heating means, and a baking member heated to a predetermined temperature range, and a container. Contact dissociation means for bringing the baking member into contact with the surface of the filled food product at a predetermined pressure to dissociate it, and an elastic body interposed between the contact dissociation means and the baking member to relax the contact pressure between the baking member and the food product contained in the container. And a control means for controlling the transport means and the contact dissociation means to continuously bake the food in a container while baking the food in a container.