JPS6321455B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to an improvement in the manufacturing method of a food product in which a filling such as bean paste is sandwiched between baked skins mainly made of wheat flour.

Conventional technology Conventionally, for foods with baked skin, for example, materials mainly consisting of wheat flour were roasted in a round shape on a grilled iron plate, and the two pieces were placed facing each other with the main grilled side facing outward, and a bean paste was placed in between. It is known to produce foods such as Japanese confectionery by sandwiching the contents, then pressing the periphery of the baked skin with hands, and making it adhere to the skin using some moisture remaining around the periphery.

However, since such a method poses hygienic problems, the present inventor proposed a method in which the semi-finished product is placed in a bag and compressed with a mold, so that the periphery of the baked skin is brought into close contact with the bag at the same time as packaging. (Refer to Japanese Patent Publication No. 45-27790) Problems to be Solved by the Invention Conventional manual methods are inefficient and pose hygiene problems; After baking, if you do not leave it until it has cooled down before putting it in a bag and shaping it, there is a risk that water vapor will condense on the inside of the package and spoil the flavor of the baked skin.

Means for Solving the Problems The present invention provides semi-finished products in which the filling is sandwiched between baked skins.
The semi-finished product is sandwiched between two packaging sheets and continuously fed into a mold, and in the mold, the semi-finished product is pressed while being sandwiched between the packaging sheets to make the peripheral edges of the baked skins stick together, and the packaging This is a method for producing a food product with baked skin, which is characterized by sealing with a part of the sheet remaining and subjecting it to a reduced pressure treatment at the same time or immediately after molding.

In the above, as the packaging sheet, a synthetic resin sheet such as polyethylene, which is usually used for food packaging, or paper laminated with a synthetic resin on the inner surface is used, and heat-sealable materials are effective in both cases.

The mold consists of two pieces, an upper and a lower part, and has a flat edge for holding and sealing the packaging sheet and a molding part having a concave part in the center for molding the food product. Then, a heating wire is embedded in the flat edge of the upper mold, the lower mold, or both molds, and after molding, the packaging sheet is heat-sealed, leaving only a small portion of the edge. The mold may be configured so that the inside of the package can be depressurized from the non-sealed part when the mold is closed, or the packaged product can be depressurized in a post-molding process to remove water vapor from the sealed part. .

Example An example of implementation will be described based on the drawings.

In the figure, 1 and 2 are baked pastries made by baking a material mainly made of wheat flour into a disk shape on an iron plate, and sandwiching the bean paste 3 between them to form a semi-finished product. This semi-finished product is placed between two polyethylene sheets 4, 4, and placed on the lower mold 5 as shown in section A. The lower mold 5 has a flat edge 7 and a recess 8 formed therein.

Then, the lower mold 5 is directly moved to the B section directly below the upper mold 6. In contrast to the lower mold, the upper mold 6 has a planar edge 9 and a recess 10. The upper die 6 is lowered and the entire semi-finished product is pressed between the polyethylene sheets 4, 4. Then, the semi-finished product has a concave part 8
and 10, the filling is crushed and spread inside the baked skins 1 and 2, and the peripheral edges of the baked skins 1 and 2 are joined by mutual moisture. It becomes a Japanese sweet.

During press molding, heating wires 11 embedded in the flat edge 9 of the upper die 6 are activated to heat the polyethylene sheets 4,
Heat seal the 4 pieces together. Although not shown, the inside of the package is depressurized from the non-sealed part to discharge the water vapor inside.

Next, the upper mold 6 is raised, the lower mold 5 is moved to section C, and the heat-sealed polyethylene sheet 4,
4 is cut with a cutter 12 slightly outside the sealing part.

In this embodiment, the depressurization process is performed in the mold, but it is of course possible to provide a depressurization stage between the mold and the cutter and perform the depressurization process.

Effects of the Invention According to the present invention, it becomes possible to automatically produce foods with baked skin, which is not only efficient but also hygienic. Further, even if packaging work is started immediately after making the baked crust, the reduced pressure treatment prevents water vapor from condensing on the inner surface of the packaging, and there is no risk of spoiling the flavor of the food even if the manufacturing speed is increased.

[Brief explanation of the drawing]

The figure is a sectional view illustrating an embodiment of the present invention. 1, 2... Baked skin, 3... Bean paste, 4... Polyethylene sheet, 5... Lower mold, 6... Upper mold, 7, 9...
Flat edge, 8, 10... recessed part, 11... heating wire.

Claims (1)

[Claims] 1 The semi-finished product with the contents sandwiched between the baked skins is sandwiched between two packaging sheets and continuously fed into a mold, and in the mold, the semi-finished product is sandwiched between the packaging sheets. A method for producing a food product with a baked skin, characterized by pressing the peripheral edges of the baked skin, sealing with a portion of the packaging sheet remaining, and applying a vacuum treatment at the same time as or immediately after forming.