JPH09313153A - Application of fibrous sheet to frozen food and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To simply carry out the application of a sheet in order to prevent the texture of oven bread (eaten by reheating in a microwave oven) from deteriorating by coating a cut sheet with water or an aqueous solution of an edible tacky material and making the sheet stick to a taken in frozen food such as frozen bread. SOLUTION: A fibrous sheet 1 cut with a rotary cutter 2 is coated with water or an edible tacky material (starch, gelatin, etc.) with a coating device 3, sucked with a vacuum drum 4 and turned upside down and the sheet 1 is further applied to a frozen food (conveyed in a state of the bread bottom upside in the case of the frozen bread 6). The applied sheet 1 is preferably pressed with a pressing belt 7 to complete the freezing with a liquid nitrogen freezing device 8, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for pasting a sheet, particularly a fibrous sheet, onto frozen food, especially frozen bread.

[0002]

2. Description of the Related Art In recent years,
As eating habits become westernized and bread consumption increases,
It is increasing that once baked breads are refrigerated or frozen and heated at a store or a restaurant industry using a microwave oven or the like and supplied to consumers. Performance required for bread (hereinafter sometimes abbreviated as “range bread”) that is eaten by reheating with a microwave oven of this type is preservability and texture, and a method in which additives and the like are conventionally blended. And various other methods have been proposed. On the other hand, as a problem of microwave ovens, when reheated by a microwave oven, dew condensation occurs at the bottom of the bread, that is, near the contact surface between the bread and the turntable (including the case where the bread is placed on a plate etc. and placed on the turntable). It has a drawback that it absorbs water and the texture is significantly impaired. Heretofore, no means has been proposed for solving the problems peculiar to such a range pan. The present invention has been devised in view of the above-mentioned problems of the prior art, and the present inventors prevent dew condensation at the time of reheating by a microwave oven peculiar to a microwave oven, and improve the texture of the microwave oven. In order to achieve this, it was found that it is effective to attach a fibrous sheet under the microwave oven, and a patent application was filed (Japanese Patent Application No. 7-232955). However, attaching a sheet to each of the breads is a very laborious task,
The present inventors, as a result of further research on such a technique, when sticking a fibrous sheet to such frozen food, apply water or an aqueous solution of an edible adhesive substance to the sheet, and freeze the frozen food. The present invention has been completed by discovering that the method of attaching to the surface is a very simple and effective method. That is, the present invention is a method of sticking a sheet to the frozen food that is brought in, characterized by applying water or an aqueous solution of an edible adhesive substance to the cut sheet, and attaching it to the frozen food. And a device used for this method.

Incidentally, there is no technique equivalent to the present invention in the conventional technique. For example, taking hamburger putty as an example, hamburger putty stamped into a round shape in a sheet is set before freezing due to the adhesiveness of the product itself, and by increasing the adhesive strength by freezing the product. The present invention relates to a technology completely different from the present invention.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The fibrous sheet used in the present invention is not particularly limited as long as it is a sheet having good water absorption such as paper and nonwoven fabric,
A laminated sheet in which a sheet having relatively high water repellency (for example, non-woven fabric) is provided on the surface in contact with the bread and a sheet having good hydrophilicity (water absorption) (for example, paper) is provided on the opposite side is preferably used. Specifically, a flat sheet or a sheet that has undergone various embossing processes is used. Further, the fibrous sheet does not need to be attached to the entire lower surface of the bread, and it is also possible to dispersely attach one or more sheets to the lower surface of the bread, and a ring-shaped sheet can be used. . The present invention is characterized in that water or an aqueous solution of an edible adhesive substance is used as an adhesive, and a sheet of water or an aqueous solution of an edible adhesive substance is attached to a frozen pan, while moisture Instantly freezes and gives adhesive strength. That is, in the present invention, the adhesive strength at the time of freezing is not the adhesiveness of the edible adhesive substance itself,
It uses the freezing of water. The edible adhesive substance used in the present invention includes gums such as guar gum, gum arabic and xanthan gum, starch, various thickening polysaccharides, saccharides, oligosaccharides, whole eggs, proteins such as egg yolk, egg white, gelatin, and flour. , Milk powders, and their decomposed products, and a method of applying an aqueous solution thereof to the entire surface or a part of the contact surface of the sheet or the pan and freezing and applying the solution.

Next, the bread referred to in the present invention includes all confectionary breads such as loaf bread, coppé bread, roll bread, croissant, and ampan, and breads such as hamburger, hot dog, ham sandwich, and topping cheese bread. . Moreover, you may use for cakes, such as a cake stand, a hot cake, and a castella. The bread of the present invention contains wheat flour as a main component, and contains barley, rye, corn flour, starch, eggs, fats and oils, sugar, milk components, flavors, emulsifiers and the like, and the composition is not particularly limited. Not something. The present invention is applied to general range bread,
It is also applicable to frozen bread that is frozen and stored after baking.
In addition, the technique of the present invention is based on the technique previously proposed by the present inventors, in which a bread whose bulk is reduced after baking or semi-baking or during baking is stored and then reheated to restore the bulk (frozen) compressed pan (special It is also possible to apply to Japanese Patent Application No. 7-53925). Particularly in the case of a microwave oven pan that is frozen and stored, the technique of the present invention is particularly effective because the dew condensation on the reheating by the microwave oven is remarkable.

The method and apparatus of the present invention will now be described in detail with reference to the drawings. 1 to 4 are views for explaining a method and an apparatus for pasting a fibrous sheet on a frozen food of the present invention, and FIGS. 1 and 2 are breads conveyed with a bread bottom up. , An example of pasting the sheet from above (below,
3 and FIG. 4 are views showing an example of attaching a sheet from below to a bread that has been conveyed with the bread bottom facing down (hereinafter referred to as an under-attaching method). Is.

The apparatus used in the present invention is basically a rotary cutter for cutting a continuous fibrous sheet, a coating apparatus for coating the cut sheet with water or an aqueous solution of an edible adhesive substance, and a sheet for food. It is an apparatus in which a sheet feeding device for sticking to a sheet, a conveyer for conveying frozen food, and a food conveying device including a pressing belt and a temperature reducing device are combined.

As shown in FIG. 1, a continuous fibrous sheet (raw sheet 1) is adjusted to meander, cut into a desired shape and size by a rotary cutter 2, and conveyed at a constant pitch. The above-mentioned water or an aqueous solution of the edible adhesive substance is applied to the cut sheet by the application device 3. Then, it is adsorbed by the vacuum drum 4 and inverted. On the other hand, the bread 6 is conveyed at a constant pitch by the conveyor 5 with the bread bottom facing up. The pitch of the pan and the sheet are synchronized, and the sheet is attached to the bottom of the bread at the bottom of the vacuum drum 4. However, even if the sheet is simply stuck on the bottom of the bread under the vacuum drum 4, the adhesive strength of the aqueous solution may be insufficient. Therefore, in the present invention, it is preferable to apply pressure to improve the adhesiveness between the sheet and the food or to provide a temperature reducing means (quenching means). Specifically, it is preferable to provide a step of installing and pressing the pressing belt 7 immediately after the step of attaching the sheet with the vacuum drum 4. Furthermore, depending on the temperature of the frozen bread,
The water content of the aqueous solution may not be instantly frozen, and it is preferable to provide a freezing assisting means from the viewpoint of shortening the freezing time. Specifically, the pan with a sheet coming out of the pressing belt 7 is put in the liquid nitrogen freezing device 8 in the conveyance line, and the liquid nitrogen is dropped on the sheet, so that the freezing can be instantaneously assisted, It is possible to prevent the sheet from falling off in a later process. The sheet-attached bread that has been subjected to such a treatment is sent to the next packaging step.

Further, as shown in FIG. 2, it is possible to use a stamper 9 with a brine instead of the liquid nitrogen freezing device to assist the freezing. That is, the pan with the sheet conveyed and the stamper passing through the brine can be synchronized to perform instant freezing. Other mechanisms may be the same as in FIG.

Next, the undercoating method will be described. FIG.
4 and FIG. 4 show an example in which a sheet is attached from below to the bread conveyed with the bread bottom facing down, and the basic idea is the same as in the case of FIG. However, unlike the case of FIG. 1 and FIG. 2, since the sheet is attached from the lower side, the vacuum conveyor 4 ′ is used instead of the vacuum drum 4. Further, FIG. 4 shows an example in which the steel belt freezer 10 is adopted instead of the stamper system of FIG. 3 to efficiently and rapidly cool from below the seat.

[0011]

As described above, the technique of the present invention has the following effects. (1) Since there is no sheet during freezing, the freezing efficiency is improved. (2) Since there is no step of attaching a sheet before freezing, the bread conveying speed can be increased, and the productivity is improved. (3) Since the sheet can be pasted in a state where the bread after freezing is hard, the sheet can be pasted at high speed, and as a result, the equipment can be made compact. (4) The edible sticky substance used as an adhesive is required to be the minimum necessary due to taste problems, but when pasting the sheet before freezing, the adhesive holding force between the sheet and the bread must not be sufficient. In many cases, there is a restriction on the conveying speed after the sheet pasting device due to measures for preventing the misalignment of the sheet and the pan, so that the speed cannot be increased. On the other hand, in the case of sticking a sheet after freezing as in the present invention, it is possible to minimize the use of an edible adhesive substance due to adhesion by freezing, and since water can be used, the flavor of bread is improved. There is also an advantage that it does not damage. (5) Since there is no sheet during compression refrigeration and it is not compressed with the bread, the sheet performance can be exhibited as it is without crushing the emboss of the sheet.

[Brief description of drawings]

FIG. 1 is a diagram illustrating a method and apparatus for applying a fibrous sheet to a frozen food according to the present invention by a top-applying method.

FIG. 2 is a diagram illustrating another example of a method and apparatus for applying a fibrous sheet to a frozen food according to the present invention by a top-applying method.

FIG. 3 is a diagram illustrating a method and apparatus for applying a fibrous sheet to a frozen food according to the present invention by an underlaying method.

FIG. 4 is a diagram illustrating another example of a method and apparatus for applying a fibrous sheet to a frozen food product of the present invention by an underlaying method.

[Explanation of symbols]

 1 Raw Fabric 2 Rotary Cutter 3 Adhesive Application Device 4 Vacuum Drum 4'Vacuum Conveyor 5 Conveyor 6 Pan 7 Holding Belt 8 Liquid Nitrogen Spraying Device 9 Brine Stamper 10 Steel Belt

Claims (7)

[Claims] 1. A method of attaching a sheet to a frozen food that is brought in, characterized by applying water or an aqueous solution of an edible adhesive substance to the cut sheet, and adhering this to the frozen food. how to. 2. The method according to claim 1, wherein after the sheet is attached to frozen food, the sheet is pressed to improve the adhesion between the sheet and the food. 3. The method according to claim 1 or 2, further comprising a quenching means for improving the adhesion between the sheet and the food after the sheet is attached to the frozen food. 4. A frozen food product is bread.
The method according to any one of 3 above. 5. The method of claim 4, wherein the bread has a reduced bulk after or during baking or during baking. 6. The sheet is a fibrous sheet.
The method according to any one of claims 1 to 5. 7. A rotary cutter for cutting a continuous fibrous sheet, a coating device for coating the cut sheet with water or an aqueous solution of an edible adhesive substance, and a sheet feeding device for sticking the sheet to food. A device for sticking a sheet to frozen food, which is a combination of a conveyor for transporting frozen food and a food transport device including a pressing belt and a temperature reduction device.