JPS63141536A - Heating processed food base material - 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] [Industrial Application Field] The present invention relates to a heat-processed food base, and more specifically, to a cone-shaped edible base for holding frozen sweets such as soft serve ice cream and ice cream, and various foods. The present invention relates to a heat-processed food base useful in the manufacture of containers, ie, edible containers called Watsuful corn, which have a small apparent specific gravity, are porous, light, and have a so-called 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 during baking and 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.

[Problem to be Solved by the Invention 1] However, in the former of the above conventional techniques, since the cone-shaped edible container that has been solidified immediately after baking is shipped, 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 require a large investment in equipment such as baking equipment and raw material preparation equipment. However, even in large quantities, there is not much difference in the baking operation technology required and the difficulty of handling, and there may not be enough space for installation in stores, and in addition to amperage contracts for power consumption, baking technology and ice cream sales staff are mainly There are many drawbacks such as the fact that it is difficult in practice to have temporary employees such as part-time workers acquire skills in baking equipment, and it is not easy to employ them.

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. An object of the present invention is to provide a heat-processed food base useful for use in manufacturing.

[Technical means for solving the problem] 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, kneads the raw material, and then mixes the mixed wire material. A heat-processed food base is obtained by heating a predetermined amount of the raw material onto a heating plate at a relatively low temperature such that the starch in the raw material becomes pregelatinized.

[Embodiments of the Invention] As shown in Figures 1+a+ and (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 oil and fats and optionally fragrances, chicken eggs, milk, etc. into a mixer, add enough water to make the baked product porous and light in proportion to the raw materials, and knead to obtain water type raw material 2. obtain. 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 heat-processed to obtain a heat-processed food base 11.

As shown in FIG. 2, this baked heat-processed food base 11 is made by layering the heat-processed food base 11 and a release material such as separation paper, wax paper, or plastic film 15 alternately, and then using a polyvinylidene film or the like. Airtight raw packaging 1
If necessary, oxygen scavenger etc. may be added to 6, or the product may be degassed, airtightly packaged and shipped, or it may be further heated to a high temperature and formed into a cylinder, cast or dish shape and used as an edible container. You can also do it.

Thereafter, the user, for example, an ice cream store seller, opens the product that has been sealed and shipped and takes it out and puts it into a toaster-shaped heating box 2 as shown in Figure 3 (ω~(d+).
Iron plate 18.1 heated between 0 electric heaters 17.17
Insert heated processed food base 11 through 8 and heat to 170°C.
If the temperature is raised to the above temperature and the surface of the base is finished fired to a degree that it becomes slightly brown or golden brown, it is called a finished fired product.The finished fired product is the same as the finished fired product made by the conventional integrated firing method in which the final firing is performed from the water type. Finished fired base 11
You can get A. And this finished fired base 1
1A is immediately fed into a well-known cone-shaped container forming machine 12 as shown in FIG. 4, formed into a cone shape, and then cooled and solidified to obtain a cone-shaped edible container 14 as shown in FIG. 5.

Note that if the heating plate 10 is engraved with checkered stripes 4 during heating and baking, a checkered pattern can be applied to the heat-processed food base 11, thereby making it possible to obtain an edible container 14 with checkered stripes.

This edible container 14 is slightly cooled by the cone molding machine 12 at the same time as it is molded, and is in a hardened state after molding, so that the shape of the cone-shaped edible container 14 does not occur. It can be plated and sold in stores.

The heat-processed food base 11 has been heat-processed in advance, so it contains almost no moisture and the starch has been pregelatinized.The protein in the flour has also become a hardened skeleton to some extent, so it maintains flexibility and does not break even when bent and resists impact. Since there is not much loss of starch, there is almost no damage during transportation, which solves shipping problems. At temperatures that are high enough to alpha the starch during heating processing, it not only shortens the baking time, but also reduces the amount of hot air that is released. Changes in the surrounding environment are also reduced, and the wheat protein skeleton formed during finishing baking is thermally hardened, causing only a brownish change on the heated baking surface, which not only shortens the baking time on site, but also solves the problem of hot air dissipation. is almost solved.

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

Conditions for flowing water and heating processing: 1. Amount of water flowing down once: approximately 25 gr 2. Temperature of heating plates (one set of upper and lower): 120 to 150°C 3. The spacing between the heating plates is the thickness of the flowing water. This is the thickness of the fired wood 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℃2
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. All spacing between heating plates shall be 2.5 n/m.

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% (13・1) (150', 45 seconds) ya) Yellow, ya)
Hard.

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

Ya5iij! , Same as above 15.5% In both cases, a heat-processed food base with a 10 mm lattice of about 1.5 mm in height on both surfaces is obtained.

This can be eaten as it is because the wheat starch is pregelatinized, but if it is further heated and baked to a degree of brown color, a crispy edible container base with a pleasant mouthfeel can be obtained.

Finish firing The heated processed food base was left in a cool, dark place at 10°C for 24 hours and then transferred to the final firing.
(A toaster-type heater shown in the figure was used. In other words, a heater 17 made of nichrome wire was provided on both sides, and an iron plate 18 with a thickness of about 2 m/n+ was placed on the surface of this heater.
This iron plate is heated to form a heated flat plate with almost uniform temperature distribution, and between these two flat heated plates, two or more pieces of the fired product 11 obtained by heat processing under the same conditions are placed one at a time at a constant temperature. The product was made by hanging for a period of time and heating the surface of the fired base material. The surface temperature of the thermal flat plate is 180° to 190° C. The distance between the two flat plates is approximately 251/l, and therefore the distance between the surface of the heated product and the surface of the flat plate is approximately 10 ns.

The results are as follows: one of the finished fired discs was wrapped in a conical shape using a tool before the temperature dropped and was cooled, resulting in a product cone formed into a conical shape. I got it.

The firing status of the disc fired product that was cooled without being molded is as follows.

Rent -i desired lock tsu - -11-
N helicopter's ◎ e'' ゞ N to N
The result was . All of them are crispy and delicious, but you can feel the difference in texture due to the different baking conditions.

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 and kneading the raw material to the extent that the raw material becomes water-like. Because the heat processing was carried out at a relatively low temperature, at which the starch inside was converted to Alf I, it was possible to make the baked product more porous, even at a lower temperature (1.
In addition to being able to solve many of the drawbacks of conventional methods, such as requiring less firing energy due to firing (approximately 20°C), when delivering heat-processed bases, it is possible to package slightly soft heat-processed bases in airtight packaging. Because the container is sealed and transported, there is no deformation or damage to the base material during transportation, and even if it is slightly deformed during temporary storage, beautiful edible containers such as corns and tarts can be obtained regardless of this deformation. A simple 200-300W power supply for soft serve ice cream sellers who use
It is only necessary to install a small finishing baking machine such as a toaster type and a winding forming machine (cone forming machine), the installation space is small, the capital investment is extremely low, and it is not necessary to change the power amperage contract. Moreover, there are many practical benefits such as simplifying personnel management and making it suitable even for inexperienced part-time workers as in-store sales personnel.

[Brief explanation of the drawing]

The figures show one embodiment of the present invention, and Fig. 1 (ω is a perspective view of the heating and baking machine, the first outlet) is a cross-sectional view during baking, and Fig. 2 is a view of the sealed packaging state. Partial cutaway sectional view, Figure 3 (J is a perspective view of the finishing firing machine, Figure 3 (b+ is the third
A perspective view in a different state from Figure (a), Figure 3 (C) is A-
3 (d+ is a sectional view at the B-8 break, FIG. 4 is a schematic 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 food container. 2... Water type, 2A... Kneaded material, 10... Heating plate, 11... Heat-processed food base.

Claims (1)

[Claims] After adding and kneading enough water to turn the raw material into 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. A heat-processed food base characterized by being heat-processed.