JPS63109731A - Production of edible container - Google Patents

Abstract

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

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for manufacturing an edible container, and more specifically, it relates to a method for manufacturing an edible container. The present invention relates to a method for manufacturing an edible container called a Watsuful Corn, which has a small apparent specific gravity, is porous, light, and has a crispy texture.

[Prior Art] Generally, edible containers in which frozen confections such as soft serve ice cream and ice cream are packaged and sold at stores are made using so-called water-based corn, which is made by a specialized corn manufacturer by kneading raw materials such as flour with a large amount of water. The so-called seeds are heated and baked on a high-temperature heating plate, formed into cones, packaged, and delivered to ice cream sales sites, but Watsuful cones are known to be extremely crispy, so there is a small amount of Because it cannot withstand shock and is easily damaged, it is difficult to handle not only during baking, but also after baking and even at the ice cream sales site.

In order to eliminate these drawbacks, the present applicant developed a method as shown in Japanese Patent Application No. 59-269826, in which a material such as wheat flour is mixed with enough water to make it hard, and then a certain thickness is obtained. The edible container is obtained by rolling the dough into a cone shape and solidifying it immediately after baking. A method for manufacturing an edible container has been proposed.

[Problems to be Solved by the Invention] However, in the former of the above-mentioned conventional techniques, the cone-shaped edible container that has been solidified immediately after baking is shipped, so the cone-shaped edible container that has been baked and solidified may be damaged during transportation. For example, in the case of Watsuful cone, about 20 to 30% of the cone becomes unusable. In order to eliminate this drawback, it would be possible to adopt the above-mentioned manufacturing method at the user side, that is, at stores selling soft-serve ice cream, etc., but this would only increase capital investment for equipment such as baking machines and raw material II manufacturing equipment. Whether it's small or large quantities, there's not much difference in the skill and difficulty of handling required for baking, and there may not be enough space to install it in a store.Also, there are issues with baking technology and employees at the ice cream sales site, as well as amperage contracts for power consumption. They are mainly temporary employees, such as part-time workers, and there are many drawbacks such as the fact that it is difficult in practice to have these people learn the skills of baking equipment, and they cannot be hired easily.

Furthermore, among the conventional techniques, the latter has many drawbacks, such as not being able to provide a product with a crispy texture.

[Object of the invention] The purpose of this invention is to eliminate the above-mentioned drawbacks, and to provide an edible container called Watsuful corn, which has a small apparent specific gravity, is porous, light, and has a so-called crispy texture. The purpose is to provide a manufacturing method.

[Technical means for solving problem E] In order to achieve the above-mentioned object, this invention adds water to a raw material such as wheat flour to an extent that the raw material becomes a water type, and then kneads the raw material. A predetermined amount of the raw material is allowed to flow down onto a heating plate and heat-processed at a relatively low temperature such that the starch in the raw material is pregelatinized to produce a heat-processed base, and after sealing this heat-processed base with an airtight package, When molded into an edible container, the heated and processed base material is unwrapped and then heat-finished at a relatively high temperature that the surface of the base material turns brown to produce a finish-fired base material, and this base material is subjected to the final firing process. The edible container is then immediately rolled into a cone shape and cooled and solidified to obtain an edible container.

[Embodiments of the Invention] As shown in FIG. 1 (ω, (b)), the present invention involves adding sugar to raw materials such as wheat flour to add appropriate sweetness, and adding a small amount of sugar to prevent burning. Add the oil and fat, if necessary, flavoring, eggs, milk, etc. into a mixer, add enough water to make the baked product porous and light according to the raw materials, and knead to make water type raw material 2. A constant amount of this aqueous raw material 2 is discharged onto the lower plate 10a of a pair of heating plates 10 to form a disk-shaped kneaded material 2A, which is heated and processed to obtain a heat-processed base material 11.

As shown in FIG. 2, this baked heat-processed base 11 is made by alternately stacking the heat-processed base 11 and a release material such as separation paper, wax paper, or plastic film 15, and then forming an airtight film using a polyvinylidene film or the like. If necessary, an oxygen absorber or the like is attached to the package 16, or the product is sealed and packaged to remove air, and then shipped.

Thereafter, the user, for example, an ice cream store seller, connects the electric heaters 17, 17 of the toaster-shaped heating box 20 as shown in FIGS. If the heated substrate 11 is inserted and heated to a temperature above 170'CJX, and the surface of the substrate is slightly brown or golden brown, it is called a finish fired product.Final finish firing from the water type used so far It is possible to obtain a finished fired base 11A which is the same as the fired product produced by the integrated firing method.Then, this finished fired base 11A is immediately transferred to a well-known cone-shaped container forming machine 12 as shown in the fourth factor. If the material is fed, molded into a cone shape, and then cooled and solidified, a cone-shaped edible container 14 as shown in FIG. 5 is obtained.

In addition, if the heating plate 10 is engraved with checkered stripes 4 during heating and firing, a checkered pattern can be applied to the heat-processed base material 11, thereby making it possible to obtain the edible container 14 with checkered stripes.

This edible container 14 is slightly cooled at the same time as it is formed by the cone molding v112, and is in a hardened state after being formed, so that the cone-shaped edible container 14 does not lose its shape. It can be plated and sold in stores.

The heat-processed base material 11 has been heat-processed in advance, so it contains almost no water and the starch has been pregelatinized.The protein in the flour has also become a hardened skeleton to some extent, so it remains flexible and does not break even when bent, and is resistant to impact. Since there is not much loss, there is almost no damage during transportation, which solves shipping problems. At temperatures that are high enough to pregelatinize starch during heating processing, it not only shortens the baking time, but also prevents the surrounding area from being damaged by the dissipated hot air. Environmental changes are also reduced, and the wheat protein skeleton formed by the final baking is thermally hardened, and the browning of the heated and baked surface only occurs, which not only shortens the baking time on site, but also eliminates the problem of hot air dissipation. Almost solved.

In addition, to specifically explain the above example, wheat flour
100 Sugar 40 White squeezed oil 5 Flavoring, etc. 10 (Eggs, milk, 9 Salt, 1 Coloring agent, etc.) Water 110 Stir thoroughly to make a water mixture, and form a grid with 10 mm spacing in the vertical and horizontal directions as shown in Figure 1 (ω). The heating plate 10 with the eyes 4 engraved on it is heated in advance so that its surface reaches about 120°C, and then the heating plate 10b is heated through the hinge 10C to the heating plate 1Qa.
The heating plate 10a is pressed against the upper surface of both heating plates 10a and 10b, and heated so that the temperature of the water species sandwiched between them is maintained at 100 to 120°C for a certain period of time to sinter the water species, and then the heating plate 10a,
Open both 10b and take out the fired base (disc-shaped) and use it as a heat-processed base.

The conditions for flowing down the water species and heating processing are: 1. The flowing layer of the water species once is approximately 25 gr2. The temperature of the heating plates (one set of upper and lower) is 120 to 150℃. 3. The spacing between the heating plates is the thickness of the flowing water species. This is determined to be approximately the thickness of the fired base of the fired product.

Conditions for heating processing 1: Heating plate spacing This is the thickness of the fired base (disc-shaped fired product).

2. Firing temperature time 120℃ (baked board surface) ~ 150℃1
Time: 45 to 90 seconds 3. Situation of the fired base (disc-shaped fired product) 4: Residual moisture in the fired base (used a Get Co. moisture meter) 1. The spacing between the heating plates shall be 2+ra/l.

2. Firing temperature: 120℃, 140℃, 150℃ Time: 120℃ for 60 seconds, 75 seconds, 90 seconds 140℃ for 60 seconds, 75 seconds 150℃ for 45 seconds, 60 seconds 3. Firing base (fired disk) (111) (120°, 60 seconds) Yellow, almost white, soft.

Residual moisture 19.8% (112) (120”, 75 seconds) Yellow, flexible.

Residual moisture 15.1% (113) (120°, 90 seconds) Pinkish yellow, soft, same as above 14.5% (121) (140°, 60 seconds) Yellow, hard Same as above 16.5% (122) (140', 75 seconds) and) brownish yellow.

Hard, same as above 15.3% (131) (150°, 45 seconds) Yellow, 1 hard.

Same as above 16.5% (132) (150°, 60 seconds) Brownish yellow.

) Hard, same as above 15.5% In both cases, a 10 mm lattice with a height of about 1.5 mm is formed on both surfaces.

Finish firing The heated and processed base was left in a cool, dark place at 10°C for 24 hours, and then transferred to the final firing.For the final firing, a toaster-type heater shown in Figure 3 (ω~(small) was used. That is, nichrome wire was placed on both sides. A heater 17 made of Two or more sheets of the fired product 11 under the same conditions obtained by heating processing are hung one at a time at a constant temperature for a certain period of time, and the surface of the fired base material is heated to form a product.The surface temperature of the hot flat plate is 180° to 190°. ℃ The distance between both flat plates is approximately 25 mm/m, therefore the distance between the surface of the heated product and the surface of the flat plate is approximately 1
0WI, the result is as follows, one of the finished fired disks obtained was wrapped into a conical shape with a device before the temperature dropped and was cooled, and all products were formed into a conical shape. I got a corn. The firing status of the disc fired product that was cooled without being molded is as follows.

Baking, texture (mouthfeel) and residual moisture of O-finished fired products (disc fired products) Mouthfeel of heat-processed base material Residual moisture (211), (111)! (180', 60
(Heating for seconds) Yellowish brown color with many bubbles in the inner fabric. 3.
8% (212), (112) to (180”, 9
0 seconds heating) Brown 0 Mouthfeel (211) Harder 3
．． 55% (213), (113) to (180”,
(heated for 120 seconds) and 1 blackish brown per bite (212) harder than 3°75% (211), (121) e (18G
', 60 seconds heating), 11 colors, mouthfeel (212)
,! : Approximately the same 3.60% (222), (122)
3.10% (231), (13
1) (heated at 18G", 45 seconds) has a yellowish brown mouthfeel, 3.6s% harder than (211) (232), (132) (heated at 180°, mark seconds) has a brownish 9 mouthfeel (212) The same result was obtained at 3.15%.Although both of them were crispy and delicious, the textures were somewhat influenced by the different firing conditions of each.

The residual moisture was about 3.5%±0.3%, and there was a slight tendency for the conditions during heat processing to affect the final firing.

[Effects of the Invention] As described above, the present invention involves adding water to a raw material such as wheat flour to an extent that the raw material becomes a water type, kneading the raw material, and then allowing a predetermined amount of the kneaded material to flow down onto a heating plate. The starch in the raw materials is heat-processed at a relatively low temperature to pregelatinize it to create a heat-processed base, which is then sealed in airtight packaging and then unwrapped when molded into an edible container. The heated and processed base material is heated and finished at a relatively high temperature that the surface of the base material turns brown to produce a finished fired base material, and immediately after the final firing, this base material is rolled into a cone shape and cooled. By solidifying, we obtained an edible container (4), so even if we increase the water layer to make the baked product porous, the temperature will be lower than the hard sugar corn dough added to the raw material flour (about 120℃). Many of the drawbacks found in conventional examples, such as requiring less energy for firing, can be eliminated.

In addition, especially in this invention, since the heated and slightly soft material is sealed in an airtight package and transported, the material will not be deformed or damaged during transportation, and even if it is slightly deformed during temporary storage, it will remain beautiful regardless of this deformation. A cone-shaped edible container can be obtained.

Additionally, sellers of soft-serve ice cream and other products that use edible containers only need to install a small finishing baking machine such as a toaster type of 200 to 300W and a winding machine (cone machine). , the installation space is small, equipment investment is extremely low, there is no need to change the power ampere contract, and there are many practical benefits such as simplification of personnel management, which allows inexperienced people such as part-time workers to work as in-store sales staff. There is.

[Brief explanation of the drawing]

Each of the figures shows an embodiment of the present invention, and Fig. 1 (ω is a perspective view of the heating baking machine, Fig. 1 (b+ is also a sectional view during baking, and Fig. 2 is a sealed packaged state). Part cutaway sectional view,
Figure 3 (ω is a perspective view of the finish firing machine, Figure 3 +b> is a perspective view of a different state from Figure 3 (ω), Figure 3 (C) is A-
Fig. 3 is a cross-sectional view at the A-breakage line (the small one is a cross-sectional view at the B-8 breakage, Fig. 4 is a schematic configuration diagram showing an example of processing an edible container from a base material, and Fig. 5 is a cross-sectional view of the edible container obtained by this invention). It is a perspective view showing one example of a container.2...Water type, 2A...Kneaded material, 10...Heating plate, 11...Heat processed base material, 11A...Final fired base material, 14... Edible container, 16... Air concave packaging.

Claims (1)

[Claims] After adding and kneading enough water to make the raw material a water type, a predetermined amount of this kneaded material is allowed to flow down onto a heating plate at a relatively low temperature such that the starch in the raw material becomes pregelatinized. This heat-processed base is sealed in an airtight package, and when it is to be molded into an edible container, the package is unwrapped and the heat-processed base is heated so that the surface of the base is brown. The edible container is obtained by heat-finishing at a relatively high temperature such that it becomes oxidized to produce a finish-fired base, and immediately after the finish-baking, this base is rolled into a cone shape and cooled and solidified. A method for producing an edible container characterized by: