JPS62248475A - Method for molding creamy food - Google Patents
Method for molding creamy foodInfo
- Publication number
- JPS62248475A JPS62248475A JP61092483A JP9248386A JPS62248475A JP S62248475 A JPS62248475 A JP S62248475A JP 61092483 A JP61092483 A JP 61092483A JP 9248386 A JP9248386 A JP 9248386A JP S62248475 A JPS62248475 A JP S62248475A
- Authority
- JP
- Japan
- Prior art keywords
- mold
- tray
- creamy food
- frozen
- molding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims description 21
- 238000000465 moulding Methods 0.000 title claims description 13
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 7
- 239000013078 crystal Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 229910052755 nonmetal Inorganic materials 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 7
- 238000012856 packing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 21
- 239000006071 cream Substances 0.000 description 10
- 239000012530 fluid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021567 cream sauce Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、流動性のあるクリーム状食品のタネを凍結に
よシ成型する方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for molding liquid creamy food seeds by freezing.
クリームコロッケのような粘性流動性食品は、従来、（
り調理加工後にスタッファを使用してケーシング内に充
填し、これを冷凍庫内で凍結した後、所定の長さに分割
して略円柱状に成形するか、或いは、（２）流動物を冷
却し、粘度を高めた状態で成型する等の方法によってい
た。しかしながら、（１）の方法の場合には、分割時に
製品のカットロスが生じると共にケーシングも分割され
るため再使用ができず、資源の浪費となっていた。また
、円柱状あるいはこれに類似する限られた形杖のみしか
成形できないため、得られる製品の形状が限定され、嗜
好性にも欠けるものであった。一方、（２）の方法は手
作業向きで、工業性に乏しい。Traditionally, viscous fluid foods such as cream croquettes (
(2) Fill the liquid into a casing using a stuffer after cooking, freeze it in a freezer, and then divide it into predetermined lengths and form it into a substantially cylindrical shape; or (2) cool the fluid. However, methods such as molding with increased viscosity were used. However, in the case of method (1), there is a cut loss of the product when dividing, and the casing is also divided, so it cannot be reused and resources are wasted. Furthermore, since only a limited number of cylindrical or similar canes can be formed, the shape of the resulting product is limited and lacks palatability. On the other hand, method (2) is suitable for manual work and has poor industrial efficiency.
これらの方法とは別に、例えば、特開昭５０−１３５２
４５における如く、アイスキャンディ−等ト同様に流動
性を型に充填後剥離する方法も存在するが、従来提案さ
れている方法によった場合、型からの剥離が困難なこと
に加え、成形品の形杖の崩れ、不揃い等があり、製品の
重量、形状等の均一性を要求される工業的、力生産への
適応性は高く々かった。Apart from these methods, for example, Japanese Patent Application Laid-Open No. 50-1352
45, there is a method in which fluidity is filled into a mold and then peeled off, similar to ice candy, etc. However, when using the conventionally proposed method, in addition to being difficult to peel off from the mold, the molded product However, the shape of the cane was often distorted and irregular, making it difficult to adapt to industrial and force production applications that require uniformity in product weight, shape, etc.
本発明は、上記クリームコロッケ類の成形に関する問題
点、特に、シリンダー杖の型による凍結成形品の上面に
突起が発生し、形状不良を起す点を解決し、均一な円筒
形のクリーム状食品成形品全製造することを目的とする
。The present invention solves the above-mentioned problems regarding the molding of cream croquettes, particularly the problem that protrusions occur on the top surface of the frozen molded product using a cylinder cane mold, causing shape defects, and forms a uniform cylindrical creamy food product. The purpose is to manufacture all products.
本発明者らは、上記問題点の解決につき鋭意検討全型ね
た結果、シリンダー杖の型に充填したタネ全緩慢な速度
で凍結すると、上面の突起の発生が々く、均−力円筒杖
の成形品が得られるとの知見に至り、本発明を完成した
ものである。The inventors of the present invention have conducted extensive research on solving the above-mentioned problems, and have found that if the seeds filled in the mold of a cylinder cane are frozen at a slow speed, protrusions on the top surface are likely to occur. The present invention was completed based on the discovery that a molded article of the following could be obtained.
本発明でいうクリーム状食品は、ホワイトソース、ブラ
ウンソース等のクリームソース類に、適宜具材を組合せ
たタネ全成型した後火付けし、油ｔｈを行うクリームコ
ロッケ類で、衣付けした状態で冷凍乃至は冷蔵品として
流通される製品、或いは油集乃至は半油燻した状態でそ
のまま又は冷凍乃至は冷蔵品として流通される製品等が
含まれる。The creamy foods referred to in the present invention are cream croquettes that are made by combining cream sauces such as white sauce and brown sauce with appropriate ingredients, molding the whole mixture, then igniting it and dipping it in oil. This includes products that are distributed as refrigerated or refrigerated products, or products that are distributed as they are in an oil-based or semi-smoked state or as frozen or refrigerated products.
前記タネを流動状態を保つため、好ましくは６０〜７０
℃程度の温度帯でシリンダー杖の型又は型トレーに充填
する。シリンダー杖の型は、第３図に示すように長円筒
杖のものでも、或いは第１図に示すように短円筒杖のも
のでもよいが、長円筒杖の場合には、成型後に切断する
必要があり、工程が複雑に彦る。In order to keep the seeds in a fluid state, preferably 60 to 70
Fill the cylinder cane mold or mold tray at a temperature of about ℃. The shape of the cylinder cane may be a long cylindrical cane as shown in Figure 3, or a short cylindrical cane as shown in Figure 1, but in the case of a long cylindrical cane, it is necessary to cut it after molding. The process is complicated.
型は、第３図に示すように、底面が無い状態の場合底板
を組み合せる。また、底面を有する場合には、緯乞多め
宛／ｆｌ底面の外周に僅かに曲線を描かせると抜き出し
易く残渣も少々く洗浄し易い。As shown in FIG. 3, the mold is assembled with a bottom plate when there is no bottom surface. In addition, in the case of having a bottom surface, if the outer periphery of the bottom surface is slightly curved, it will be easier to pull out and there will be less residue, making it easier to wash.
また、型の底面には、直径０．５〜２ｍ／ｉｎ程度の小
孔を複数個設けることにより、後述の凍結成型後の型抜
きの際該小孔部にエアーを吹き込む等して型抜きが容易
かつ完全彦ものとなる。In addition, by providing multiple small holes with a diameter of about 0.5 to 2 m/in on the bottom of the mold, air can be blown into the small holes to remove the mold after freezing molding, which will be described later. becomes easy and complete.
型又は型トレーの材質は特に限定されないが、本願発明
における緩慢な凍結を行うためには、（１）熱伝導性の
悪い材質を使用するか又は、（２）熱伝導性の良い材質
を用い凍結速度を遅らせる必要がある。（１）の場合、
プラスチック製その他の樹脂製の型又は型トレー、或い
は金属製の型又は型トレーに樹脂コーティングを行う等
、熱伝導性ｋＫｆ＆下することにより最大氷晶生成帯（
０〜−５℃）の通過に１２分以上を要するよう々緩慢々
速度で凍結するように調整する。また、（２）の場合、
即ちステンレスその他の金属製の材質を用いる等で、最
大氷晶生成帯の通過が１２分以内の場合は、凍結温度を
高める等して、最大氷晶生成帯の通過に１２分以上を要
するように調整する。The material of the mold or mold tray is not particularly limited, but in order to perform slow freezing in the present invention, (1) a material with poor thermal conductivity is used, or (2) a material with good thermal conductivity is used. It is necessary to slow down the rate of freezing. In the case of (1),
The maximum ice crystal formation zone (by lowering the thermal conductivity kKf &
Adjust the temperature to freeze slowly so that it takes 12 minutes or more to pass through the temperature (0 to -5°C). Also, in the case of (2),
In other words, if stainless steel or other metal materials are used and it takes less than 12 minutes to pass through the maximum ice crystal formation zone, the freezing temperature may be increased so that it takes more than 12 minutes to pass through the maximum ice crystal formation zone. Adjust to.
本発明においては、上記いずれかの方法により緩慢な凍
結を行えばよいが、工業生産への適応性。In the present invention, slow freezing may be performed by any of the above methods, but it is applicable to industrial production.
簡便性の点からは、プラスチック等の樹脂製の型トレー
で、凍結後に切断等の必要のないものを用いることが好
ましい。From the viewpoint of simplicity, it is preferable to use a mold tray made of resin such as plastic, which does not require cutting after freezing.
凍結した製品は、必要に応じ加温する等して、型又は型
トレーから剥離し、衣付けを行う。衣付けは常法に従っ
て行えばよく、衣付は後は必要に応じ冷凍処理等を行い
製品化する。Frozen products are heated as necessary, peeled from the mold or mold tray, and coated. The dressing may be done according to the usual method, and after the dressing is done, if necessary, the product is processed by freezing, etc.
本発明方法によりシリンダー杖の型又は型トレーで緩慢
に凍結成形したクリームコロッケ類のタネは、凍結の際
の急激な体積膨張による形杖の崩れ、即ち、型の上面へ
のタネの突出がみられず。The seeds of cream croquettes that are slowly freeze-molded in a cylinder cane mold or mold tray according to the method of the present invention have a shape that collapses due to rapid volume expansion during freezing, that is, the seeds protrude onto the top surface of the mold. I can't help it.
均一な円筒杖の成形物が得られる。A uniform cylindrical cane molding is obtained.
また１例えば、従来法であるスタッフツー法等に比べ、
形状不良による原料ロスがなく、ケーシングフィルムの
使い捨て、工程の複雑化を伴わないため極めて効率よく
、目的とする成形物を得ることができる。In addition, for example, compared to the conventional method such as the staff-to-method,
Since there is no loss of raw materials due to poor shape, no disposable casing film, and no complication of the process, the desired molded product can be obtained extremely efficiently.
次に、実施例によシ本発明を更に説明する。Next, the present invention will be further explained using examples.
実施例１
クリームコロッケの種の配合
” ｗｔ％小麦粉
５５ｋｇ７．５
油脂 １８ｋｇ２．５
牛乳 ４０に９ ５．５玉ネギ
２００ｋｇ２７．３
コーン １８０ｋｇ２４．６
水 ２４０ｋｇ ３２．７７
３３ｋｇ１００．１％
上記配合に従い、先ず、小麦粉を油脂で炒め、ルーを調
製し、次いで、このルーとその他の原料をホットニーグ
ーで攪拌煮熱し、クリームコロッケの種を得た。Example 1 Cream croquette seed combination “wt% flour
55kg7.5 Oil 18kg2.5 Milk 40 to 9 5.5 Onion
200kg27.3 Corn 180kg24.6 Water 240kg 32.77
33 kg 100.1% According to the above formulation, first, wheat flour was fried in oil to prepare a roux, and then this roux and other ingredients were stirred and boiled in hot knee goo to obtain cream croquette seeds.
このクリームコロッケの種を直ちに第１図に示すプラス
チック製型トレーに充填ノズルより注入。Immediately pour the cream croquette seeds into the plastic mold tray shown in Figure 1 through a filling nozzle.
充填した（クリームコロッケの種の品温約７０℃）。It was filled (temperature of cream croquette seeds was approximately 70°C).
次いで、型トレーを冷凍室（−３８℃）に入れ、凍結し
た。（０〜−５℃の品温滞留時間１２分。）凍結品（−
１８℃）ｔ−収納した型トレーｆ、８０℃の温湯に浸漬
し、次いでトレーを半転し、成形品全型トレーから剥離
した。The mold tray was then placed in a freezer (-38°C) and frozen. (12 minutes of product temperature residence time at 0 to -5°C.) Frozen product (-
The mold tray f stored at 18° C. was immersed in warm water at 80° C., and then the tray was turned in half to peel off the entire molded product from the mold tray.
対照として、上記と同一の工程により、ステンレス製型
トレーを用い、凍結成形品を得た。尚、この場合の０〜
−５℃の最大氷晶生成帯に要する時間は５分であった。As a control, a frozen molded product was obtained by the same process as above using a stainless steel mold tray. In addition, in this case 0~
The time required for the maximum ice crystal formation zone at -5°C was 5 minutes.
得られた２種類の凍結成形品の形状を比較したところ、
対照品が円筒の上面に第４図（ｂｌに示すような突起を
生じたのに対し、本発明は、突起がなく、均一々円筒形
であった。Comparing the shapes of the two types of frozen molded products obtained,
While the control product had protrusions as shown in FIG. 4 (bl) on the top surface of the cylinder, the product of the present invention had no protrusions and was uniformly cylindrical.
実施例２
実施例１と同一の配合、製法で得たクリームコロッケの
種をステンレス製の型トレーに品温７０℃で充填ノズル
より注入・充填した。Example 2 Cream croquette seeds obtained using the same formulation and manufacturing method as in Example 1 were poured into a stainless steel mold tray at a temperature of 70° C. through a filling nozzle.
賦型トレーを冷凍庫に移し、０〜−５℃の最大氷晶生成
帯通過に１２分間かけて、緩慢な速度で凍結した（最終
品温−２０℃）。The molding tray was transferred to a freezer and slowly frozen (final product temperature -20°C) for 12 minutes through the maximum ice crystal formation zone of 0 to -5°C.
得られた凍結品を実施例１と同様の方法で型トレーより
剥離し、吹付は後再凍結した。The obtained frozen product was peeled from the mold tray in the same manner as in Example 1, sprayed, and then refrozen.
本方法で得た冷凍クリームコロッケは、均一な円、筒状
で、形状不良品の発生はみられなかった。The frozen cream croquettes obtained by this method were uniformly circular and cylindrical, and no defects in shape were observed.
第１図〜第３図は本発明の型の例を示す斜視図（第１図
、第３図）及び平面図（第２図）、第４図は、型トレー
に充填し、急速凍結した場合の成型状態を示す断面図（
（ａ）は凍結前、（ｂｌは凍結後）である。Figures 1 to 3 are perspective views (Figures 1 and 3) and plan views (Figure 2) showing examples of molds of the present invention, and Figure 4 shows molds filled in mold trays and quickly frozen. Cross-sectional view showing the molding state in case (
(a) is before freezing (bl is after freezing).
Claims (1)
いて、流動状のクリーム状食品のタネをシリンダー杖の
型又は型トレーに充填し、緩慢な速度で凍結させた後、
型又は型トレーから凍結成形物を剥離することを特徴と
するクリーム状食品の成形方法。 ２、温度０〜−５℃の最大氷晶生成帯の通過に１２分以
上を要する速度で凍結させることを特徴とする特許請求
の範囲第１項記載のクリーム状食品の成形方法。 ３、非金属製の型又は型トレーに充填することにより緩
慢な速度で凍結させることを特徴とする特許請求の範囲
第１項記載のクリーム状食品の成形方法。 ４、プラスチック製の型又は型トレーを用いることを特
徴とする特許請求の範囲第１項記載のクリーム状食品の
成形方法。[Claims] 1. In a method of freezing and molding creamy food seeds, the liquid creamy food seeds are filled into a cylinder cane mold or a mold tray, and then frozen at a slow speed. ,
A method for molding a creamy food product, which comprises peeling a frozen molded product from a mold or mold tray. 2. The method for forming a creamy food according to claim 1, wherein freezing is carried out at a rate that requires 12 minutes or more to pass through a maximum ice crystal formation zone at a temperature of 0 to -5°C. 3. A method for forming a creamy food according to claim 1, characterized in that the creamy food is frozen at a slow speed by filling a nonmetal mold or mold tray. 4. A method for molding a creamy food product according to claim 1, characterized in that a plastic mold or mold tray is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61092483A JPS62248475A (en) | 1986-04-22 | 1986-04-22 | Method for molding creamy food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61092483A JPS62248475A (en) | 1986-04-22 | 1986-04-22 | Method for molding creamy food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62248475A true JPS62248475A (en) | 1987-10-29 |
Family
ID=14055554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61092483A Pending JPS62248475A (en) | 1986-04-22 | 1986-04-22 | Method for molding creamy food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62248475A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50135245A (en) * | 1974-04-20 | 1975-10-27 | ||
| JPS5112947A (en) * | 1974-07-22 | 1976-01-31 | Meiji Milk Prod Co Ltd | |
| JPS5492673A (en) * | 1977-12-29 | 1979-07-23 | Nippon Oxygen Co Ltd | Freeze molding machine of soft flowable food |
-
1986
- 1986-04-22 JP JP61092483A patent/JPS62248475A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50135245A (en) * | 1974-04-20 | 1975-10-27 | ||
| JPS5112947A (en) * | 1974-07-22 | 1976-01-31 | Meiji Milk Prod Co Ltd | |
| JPS5492673A (en) * | 1977-12-29 | 1979-07-23 | Nippon Oxygen Co Ltd | Freeze molding machine of soft flowable food |
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