JPS589644A - Production of monaka skin like edible container - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] The present invention relates to the non-manufacturing of an edible container for use as a container for confectionery, monaka ice cream, and other foods. Edible capacity Sa
, Wheat flour is used as a base material, and KJI powder, sugar, liangyuan, coloring agent, and other substances are mixed together, and water is added to make a whirlpool.
It is manufactured by heating the raw material (Tsukume) to 160 to 220°C, mashing it for 9 days, and firing it in a molded mold fitted with a convex mold. During the production of such edible skin-like edible shells, gas (
During construction, water vapor is generated, so dissipate it to the outside.1! ! It is necessary to have a hole to break it and a hole to drain out the excess mix inside the molded lid.For this reason, conventionally, J! lll0
V-shape in the situation - tlJ! A mold with several D-shaped degassing holes is used. The shape of such a molded lid is illustrated in the accompanying FIG. 1.

However, in the conventional method using the above-mentioned mold, a large amount of flavor substances contained in the raw material mix escapes during baking, and as a result, the amount of flavor substances remaining in the monaka skin-like edible container is significant. There is a drawback that the flavor of the edible container itself is reduced.

As a result of studying the cause of the above-mentioned dissipation of the flavor substances added during the preparation of the raw material mix, the present inventor found that in the conventional molded lid with the above-mentioned degassing holes, the gas and water vapor generated during baking of the raw material mix are The temperature inside is about 14
It was confirmed that the temperature in the mold rose to 0'C, and about 30 seconds after the start of firing, the temperature inside the mold dropped, and then the temperature rose again and reached the firing temperature under atmospheric pressure. That is, the heating time under pressure in the mold affects the escape of flavor substances in the raw material mix.

Therefore, the present inventor has developed a method to instantly reduce the pressure generated in the mold by dissipating and discharging the gas and water vapor generated during firing of the raw material mix in the mold, as well as the company's excess sex, in an extremely short period of time. As a result of a study based on C) tll*, it was found that if the raw material mix in the mold is baked under atmospheric pressure, the amount of flavor substance O remaining in the obtained Monaca skin-like edible container can be increased. He came up with an invention.

In other words, one shot lj! It is an object of the present invention to provide a method that can advantageously produce a curved inner skin-like edible container with the best quality.

The feature of the present invention is that the raw material mix is fired in a mold with a concave body and a convex mold in which the raw material mixture is charged, and a gap is formed between the concave body and the convex body where the two join together.

In this train 11, when rounding the station building so that a gap is formed between the concave rim and the convex rim to form a gap on the periphery where they join, for example, as shown in the attached Fig. This can be implemented by providing a step section. This step is provided so that the gap between the two surfaces where they are joined should be 0.1' to 1.51. Yoseven especially 0.3
I or less is preferable, but if it exceeds 1*it, s, the spread of the raw material will be poor, and you will not be able to obtain an edible container of monaka skin, and the blade gap will be 0. .1 Please note that as the cape m becomes smaller, the rate of escape of gas and water vapor that is present during baking and the rate of discharge of excess mix decreases, resulting in significant loss of flavor substances as seen in the above conventional method. It is necessary. According to the present invention, when a convex mold and a concave mold as shown above are brought together, a gap is formed at the periphery where they join.
In this case, the gas and water vapor generated in the mold during firing and the surplus are dissipated and discharged outside the layer in a very short time within a few seconds, so the mold that is applied at the initial stage of firing is The internal pressure and temperature drop instantly, and the raw material inside the mold is fired under atmospheric pressure. Therefore, according to the present invention v4, the escape of aroma substances in the raw material mix in the baking iK is reduced, and it becomes possible to produce a Monaca skin-like edible product with good flavor.

In addition, the above distance in the mold is 910.3 @/m to 1
, -4 holes, the pressure and temperature inside the mold will drop, and it is preferable to tighten the molding amount for a short time (2 to 3 seconds) at the end of the mold, or to complete the firing after tightening. By this operation, it is possible to remove the pests by hand using the mold, but the gap in the mold 11 is 6.1 to 0.
．． In the case of 3 ru, the thickness of the generated << is thinner, so the above-mentioned tightening operation is not necessary.

The following describes the temperature changes in each mold and mold when Monaka skin was prepared using a molded lid with the above-mentioned gap formed according to the present invention and a conventional molded lid with a V-shaped degassing hole formed on a part of the inner circumference of the concave mold. This shows the results of an investigation into the time required for gas and water vapor generated from the raw material mix to dissipate. In addition,
The mold was adjusted so that the gap was 0.5i. The same raw material mix was charged into both of the above-mentioned molded lids and fired using a conventional firing apparatus.

The results are shown in the attached Figure 3. As shown in the figure, when the molded lid according to the present invention is used, the temperature inside the mold instantly rises to about 130°C immediately after the start of firing.
After seconds have passed, the temperature suddenly drops to about 110°C, and thereafter the temperature rises again to reach the firing temperature.

On the other hand, when using a conventional molded lid, the temperature inside the company building continued to rise as soon as firing started, reaching about 140°C, and then the temperature dropped 30 seconds after firing started, and then rose again. until the firing temperature is reached.

In other words, the reason why the temperature in the chamber according to the present invention suddenly drops within a few seconds is because the gas and water vapor generated in the mold are dissipated and the excess electric current is discharged in an extremely short period of time. In contrast, in the case of the conventional method, it can be understood that 3 G seconds are required for the rounding temperature drop in which the above-mentioned dissipation and discharge are carried out gradually.

As mentioned above, according to the present invention, in addition to being able to prevent the escape of flavor substances due to baking of the raw material, the shell-like edible container obtained by baking is also superior to that of the conventional method in terms of structure. You will get something different. In other words, when the conventional product absorbs moisture, it becomes tensile and chewy, resulting in a texture that is not crisp and chewy, whereas the product of the present invention does not exhibit tensile elasticity even after absorbing heat. Also, the crispness of the texture is also good. This means that in the present invention, the protein in the raw material mix coagulates and the starch becomes pregelatinized at high temperature and pressure in the early stage of firing, and the time period during which the pregelatinized starch paste is kneaded with air bubbles generated by the expanding agent is extremely long. It is presumed that this is because the formation of a network structure in the starch in the raw material mix is weak because it is short.

Furthermore, according to the present invention 11, as mentioned above, the baking time required to obtain the edible container like a woolen skin is shortened compared to the conventional method, so there is an advantage that fuel can be saved.

In addition, in order to carry out the present invention, an arm-type frame equipped with a molded lid consisting of a convex and concave shape that can be opened and closed, which is conventionally used in the production of Monaca leather, is attached to an endless chain and attached to the car side. The design can be applied to a nine-continuous Monaca skin production device.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example 1 Preparation of raw material mix: Wheat flour sooψ) Cornstarch 14.8 Sugar
30 Edible fats and oils (Fuji 1 Eku) 55 Salt 2 Coloring agent (Annato) S Paetsu flavor 1.7 Water
411B Raw material Akebono Tsukusu was prepared by mixing the above blended raw materials.

This raw material Akebono Tsukusu is injected into a concave W (see Fig. 2) with a stepped part on both sides in a continuous two-layer leather manufacturing device, and then a convex mold is fitted into it, and the interval between the outer circumferential surfaces of the two to be welded. 0.8m
, held on the shoulder and fired. As firing begins, foaming gas and water vapor dissipate, and excess mix is discharged (these are blown out of the room) instantaneously, and the pressure and temperature inside the disc rise during this time, but after about 5 seconds, The above-mentioned blowing suddenly weakened, and the pressure and temperature inside the mold also dropped once. At the time of molding, the molding die was tightened (the above-mentioned gap between the mold and the concave mold was 0.3 m/m), and the molding was continued.

After the baking was completed (baking time: about 45 seconds), the mold was opened and air was blown onto it to cool it down to obtain a monaka skin-like product. Incidentally, the monaca skin-like <1 formed on the horse surface portion of the mold after firing could be easily removed by hand.

(Comparative Example 1) For comparison, the same raw material mix as above was fired in the same manner using a continuous monaka skin manufacturing apparatus equipped with a conventional mold having a V-shaped degassing hole on the concave peripheral surface. During firing, the foaming gas, water vapor, and surplus mix gradually blow out from inside the mold, and the pressure and temperature inside the room rises.The above blowing is seen for about 30 seconds, and after that, the pressure inside the mold and The temperature dropped once and then reached the calcination temperature.

After the firing was completed (baking time was approximately 1 minute and 15 seconds), a monaka skin-like product was obtained in the same manner as in Example 1.

A panel consisting of 20 people conducted a sensory evaluation of the retention of the writing taste of each Monaka leather-like product obtained as described above. The results are shown in Table 1 below. The numbers in the table indicate the number of people on the panel who identified the flavor intensity for each sample.

Table 1 Persistence of incense Persistence of taste lI! Example 1 18 1γ Comparative Example 1
2 3 - When the above results were analyzed according to the two-point discrimination test method (JI8Z9080) K, it was found that the product of Zetafiltration Example 1 had excellent flavor retention.

Example 2 - Preparation of raw material mix: Wheat flour goo (JI)
Cornstarch 14.5 sand
Sugar 42.5 Edible fats and oils (Fuji Oil Genm
-3<-) 55 servings Salt
2.9 Coloring (caramel) 2.5 Peanut paste 4.0 Water
! 550 A raw material mix was prepared by mixing the above blended raw materials.

This raw material Zuccus was baked in the same manner as described in Example 1 to obtain a Monaka skin-like product. The state of blowing out from inside the mold and the changing state of pressure and temperature inside the mold during firing were the same as in Example 1.

(Comparative Example 2) For comparison, the same raw materials as above were prepared using the conventional method (
(See Comparative Example 1 listed in conjunction with Example 1) A mona skin-like product was obtained. If the blow-out condition from inside the mold and indoor pressure and temperature changes during baking were the same as in Comparative Example 1, a panel consisting of 20 people would evaluate the residual flavor of each monaca skin-like product obtained by making the throat as described above. ] We conducted a sensory evaluation. The results are shown in Table 2 below.

The numbers in the table indicate the person i in the panel who identified the strength of the creper for each sample.

Table 2 Flavor C food control property Example 2 20 Comparative Example 2-0 As described above, it was recognized that the flavor retention of Example 2 was excellent.The appellant product was filled with ice cream, and 15 A sensory evaluation was performed using the above panel on Shinanaka ice cream that had been stored for several days.

The results are shown in Table 4 below. The numbers in the table indicate the number of people in the panel who identified the texture.

Table 3.

Good crispness and crunchy feeling Example 2 12 2 Comparative Example 2 2 1S When the above results were analyzed using a two-point discrimination test method, the product according to Example 2 had good crispness even after absorbing moisture, and had a chewy texture. It is recognized that there is no

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram showing the state of the joint between the convex and concave molds of a mold according to the conventional method, and FIG. 2 is an explanatory diagram showing the state of the joint between the convex and concave molds of the present invention. It is. FIG. 3 shows the temperature change and blowing time of the meat during baking of the raw material mix in the production of Monaca skin-like edible containers according to the present invention and the conventional method. In the 1st @I, 1......Convex, 2...
・・・・・・・・・Concave, 3・・・・・・・・・・・・
... V-shaped deaeration hole provided on the concave surface, II in Fig. 2... Convex shape, 2'...
・・・・・・・・・・・・Concave type, 3′・・・・・・
・・・・・・・・・Step part provided outside the convex curve. Figure 111 F115 (n small'') when a mystery speech bubble is written Procedural amendment Commissioner of the Patent Office Shima 1) Haruki Tono 1, Indication of the case 1982 Patent Application No. 10581
8 No. 2, Title of the invention Method for manufacturing L-inner skin-like edible containers 3, Relationship to the case of the person making the amendment Name of the patent applicant (669) Fukiishi Type 1 Company (and one other person) 7. Subject of the amendment Description and Drawing 8, Contents of Amendment (1) On page 15, line 11 of the specification, the phrase "Blowout time" is amended to "Baking time." (2) Figures 1 and 3 will be corrected as shown in the attached sheet. Figure 3 M time opening C gauze)

Claims (4)

[Claims] (1) In a method of manufacturing a Monaca leather-like chargeable container using a molding and a shoe consisting of a convex shape and a scale, a convex shape is used to store the raw material for the above-mentioned edible container for nine days. A method characterized by the steps of fitting and firing so that a gap is formed integrally between the welding circumferences. ,. (2) Between the daily amount and the convex lid O formed on the circumferential surface welded S 0
．． 1 to 1.5 @z-. (3) The method according to claim (1), wherein the hinge is formed by providing a stepped portion on either the concave part or the shoulder joint of the six pieces. (4) The scope of claim No. 2 is to perform an operation of tightening the mold when the temperature and pressure inside the molding pot have decreased after the start of firing.
The method described in section 1).