JPS63296644A - Production of 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] [Industrial Application Field 1] 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, and more specifically, a cone-shaped container for holding frozen sweets such as soft serve ice cream and ice cream, and various foods. This article relates to a method for manufacturing edible containers, which are useful for manufacturing edible containers called Watsuful cones and tarts, which have a low apparent specific gravity, are porous, light, and have a crispy texture. It is.

[Prior art 1] 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 tanks made by specialized corn manufacturers who knead raw materials such as flour with a large amount of water. The product is heated and baked on a high-temperature heating plate, formed into a cone shape, and then packaged and delivered to ice cream sales sites.As we all know that Watsuful cones are extremely crispy, this may come as a bit of a shock. Because it is hard to withstand heat 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. An edible container in which the edible container is obtained by rolling the dough into a cone shape and solidifying the dough into a cone shape immediately after baking. A manufacturing method 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 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.

The reason why wheat flour is the most important ingredient for confectionery is that unlike rice flour, potato flour, other grains, and potato powders, which are mostly starchy, wheat flour contains protein.

Starch is pregelatinized by water heat and plays a major role in forming the body of confectionery as an ingredient.However, from the perspective of suitability for confectionery processing, wheat flour is not an ingredient as opposed to other confectionery ingredient powders such as rice flour and potato flour. Starch is the most abundant, but the protein it also contains is the main factor that determines its processing characteristics, and it is this protein component that makes it different from other confectionery raw material flours.

The major difference between wheat flour and other confectionery raw materials is that when flour is kneaded with water, this protein absorbs water, hydrates, and bonds with each other to form sticky and elastic gluten. It is no exaggeration to say that the basis of the present invention lies in clarifying the use of gluten, such as hydrothermal management for starch pregelatinization, the behavior of gluten, and the management and control of gluten behavior.

Wheat flour is classified into strong flour, medium flour, and soft flour depending on the quality and quantity of protein it contains, but the names are based on the quality of the gluten from which each protein is produced, and the uses thereof also differ depending on the quality of the gluten.

In the production of confectionery, soft flour with a low protein content is generally used, and sugar, oil, salt, eggs, milk, other flavorings, and coloring agents are kneaded with water to make water tanks (batter) and hard dough (dough). This heating process alphans the starch in the flour and irreversibly thermally denatures (thermal coagulation, etc.) the proteins that form gluten, making it more palatable and easier to digest. This is the basic manufacturing method for confectionery in general, which uses wheat flour as the main ingredient.

When wheat flour is kneaded with water, it immediately absorbs water, but starch accounts for 30% of its weight, and protein accounts for 200% of its weight.They become chemically bound water, and starch becomes a sol, and proteins bind to each other. to form sticky and elastic gluten.

The sol-formed starch begins to gel at about 54°C, increases in viscosity, and finally becomes pregelatinized, becoming edible and easily digestible, and if heated further, it dehydrates and solidifies.

On the other hand, glutin forms a spongy three-dimensional network structure, which is irreversibly thermally denatured by heating, leading to the formation of a strong skeleton of confectionery.

It can be used as it is to make chewy and hard confectionery such as hardtack and hard biscuits, but in order to make the porous, crispy food that is the aim of the present invention, it is necessary to add water to the flour raw material. The air bubbles that are generated in the kneading water tank due to the action of the edible surfactant from eggs in the kneading raw materials or synthetic foaming emulsifiers are incorporated into the network structure formed by the gluten, but the gluten is thermally denatured by heating. Upon solidification, the air bubbles become encapsulated within this network, making the gelled alpha starch, which makes up the majority of the fabric, porous. If you continue to heat this, the processed base will dehydrate and the starch will solidify as a porous confectionery body.
In terms of crispness, if left as is, the gluten will form a strong three-dimensional network structure, so even though it is porous as a whole, it will be hard.

Therefore, when fats and oils are kneaded into the raw material dough, the fats and oils spread into the dough in the form of a film due to the action of the edible surfactant mentioned above, which prevents the gluten network structure from binding, resulting in a product with a brittle and easy-to-crush texture. It can give a good crispy texture.

Conventional confectionery foods such as sea urchin hus and watsuful, which are characterized by their crispness, are made by continuing to heat them to dissipate most of the moisture in the base, and then continuing to heat them to over 200℃ for processing, resulting in brittle and crispy textures. We are getting a product with a nice texture.

Edible containers for ice cream and the like are made by molding the brittle, crispy and palatable product obtained in the above process into a thin-skinned cone or plate shape, usually called a watsuful cone, while still hot, and are therefore extremely vulnerable to VJJ attacks, especially When transporting cone-shaped or plate-shaped items to the user, 1 piece 1
If the ice cream is not packaged very carefully, it will be damaged, making it difficult to transport it in a usable condition to an ice cream store where it is sold with ice cream.

The present invention solves this problem and furthermore, not only prevents cones and plates from being damaged by baking them at the store, but also the fragrant aroma generated during baking fills the storefront where there is no other scent, promoting customers' purchasing psychology. It can also have a soothing effect and restore the sense of taste on the tongue that has been dulled by ice cream, allowing the user to experience the original taste of ice cream.

At an ice cream store, flour is mixed with sugar, oil and fat, and water is poured onto a baking board to bake Watsuful, etc., which are then shaped into cones or plates, filled with ice cream, and sold to customers. There are other methods, but as mentioned above, the protein content of wheat flour is high, and even if you use weak flour with a low protein content, strict temperature and moisture control must be carried out when kneading it with water. It quickly forms a strong network of gluten.

Starch controls the overall body formation of confectionery, while gluten controls the stickiness of the so-called seeds (water tank, hard seeds) that are the raw materials for baking confectionery, and the hardness of baked confectionery.

The palatable crispness comes from the uniformity of the size, quantity, and distribution of air bubbles contained in the seeds of the baking raw material, and this is largely due to the structure of the gluten and the network structure formed by it. Even if there is a moderate amount of air bubbles, it is the structure and amount of gluten that keeps them uniformly inside the seeds and suppresses expansion caused by heating during baking.

Without gluten, air bubbles with the proper shape and volume would escape without expanding the body of the confectionery, like beer foam.

This kind of work, especially the work of making confectionery dough whose main ingredient is wheat flour with the formation of a gluten network, baking the dough to make confectionery, and the entire process to make a product suitable for the purpose. must be strictly managed. This kind of work can be said to be extremely difficult at an ice cream shop where most people work part-time. By solving this difficult problem, there is almost no danger that the final product, such as the Watsuful Cone, which serves as a light and crispy ice cream container, will break at the ice cream store. It is an object of the present invention to provide an edible container that allows anyone to easily serve ice cream in a container that will give customers a sense of satisfaction.

Storage of raw materials with sufficient temperature and humidity control, flour, fats and oils, etc.
Strict control over mixing the appropriate amount of main ingredients such as eggs and water and proper mixing, and heating the resulting aquarium appropriately to alphanize the starch. The formation of a gluten network, the formation of an appropriate skeleton by heating and coagulation, the appropriate dispersion of thin air bubbles that are the source of coarseness, and the suppression of their heating and volatilization, and the food base obtained under these controls. The ice cream is transported to the ice cream store, and the food base is kept with an appropriate amount of water to maintain its flexibility to avoid damage due to various handling at the store (the product at this time is called a primary baked product). In addition, it prevents unnecessary temperature energy use when finishing and baking this food base at ice cream stores, and produces primary products that produce Watsuful cones that are identical to factory products in a short time and with simple work. If all manufacturing processes are carried out under strict control, by using such primary products, it is extremely easy for even a new part-time worker to bake freshly baked Watsuful cones at the ice cream shop. The present invention provides the best method of manufacturing edible containers possible.

To summarize these points, the gist of the present invention is to mix an appropriate amount of oil and fat into wheat flour in order to prevent the gluten network structure from becoming too strong, and to add eggs, etc. An edible surfactant is mixed in to help spread the fat film through foaming and emulsification, and to hold fine air bubbles in the confectionery structure.Additionally, sugar, salt, etc. are mixed in to facilitate these actions, and to provide a moderate amount of water. Make a water tank in which all of these ingredients are seasoned and kneaded thoroughly and evenly with an appropriate amount of water, so that the starch in the flour becomes pregelatinized and the gluten, which has the appropriate strength of the network structure created by the hydration of the protein, coagulates under heat. Avoid excessive energy use when heating and finishing firing at the customer's site, and retain enough moisture (approximately 12% ± 3%) to maintain some flexibility so that it will not be damaged when transported to the customer's site. According to the conventional concept of confectionery manufacturing, this heating is controlled to such a degree that the heating temperature is extremely low at 120 to 150℃.
The firing time is extremely short at a temperature of 30°C.
Using a food base that has been heat-processed for ~90 seconds, this low-temperature, short-time heat-processed food base is simply stored at an ice cream store at a temperature of 180~220°C for a time of 45 seconds~6.
A crispy and light ice cream container made from wheat flour, which can be processed into the base of, for example, a Watsuful cone, by finishing and heating it in about 0 seconds, without requiring any consideration other than temperature and processing time. This makes it possible to perform separate firings such as the following.

The key point and difficulty in manufacturing this kind of food base, such as so-called Watsuful corn, which is crispy, crumbly, and thin in thickness, is the process of forming this heat-processed base. However, it is almost impossible to carry out this process at an ice cream store where there are few facilities and means to manage it, but if the heat-processed food base of this invention is used, the rest is mainly due to transportation and handling. In order to keep this base material pliable, this can be achieved simply by heating and volatilizing the approximately 12±3% moisture left in the base material. If the heating to volatilize the residual water is carried out at a temperature of 170° C. or higher, at which point the sugar in the base caramelizes, the base will have a more desirable color, such as golden brown.

In any case, the present invention has made it possible to easily manufacture such Watsuful cones and tarts.

This allows foods made from wheat flour, which is brittle and has a good texture but is easily broken, to be made into a heat-processed food base in a well-controlled specialized factory, which is then finished and baked at an ice cream store, etc. to make it fresh from the oven. It is possible to obtain an edible container that enables so-called split baking, in which the heating process and final baking are performed separately to easily produce fragrant Watsuful corn and the like without fear of breakage.

Rice crackers, a kind of rice cracker that has been made since ancient times in Japan, are also processed by heating in parts, but this processing method involves drying at temperatures below 100°C, so to speak, which can be called a split drying method. The dough is kneaded into a mochi-like shape, rolled into a plate, and punched into a predetermined rice cracker shape, which is then dried in a dryer at 70 to 75°C to a moisture content of about 20%. This is called the first drying, and if left at room temperature for a long time, the rice cracker dough becomes translucent and glass-like. When this dough is to be made into rice crackers, it is dried again to bring the moisture content of the dough to about 10 to 15% (this is called hoirodori). Once this process has been completed, the dough is baked over an open flame at 200 to 260°C and seasoned with seasonings such as soy sauce to form a product.

This is not the divided baking method of wheat flour raw material in this invention,
In order to make senbei rice crackers with air bubbles using rice flour without a gluten network, it is necessary to form a viscous rice cake structure and dry it again to make it viscous.

The fundamental difference between the edible container produced by dividing and baking the wheat flour raw material according to the present invention and rice crackers, rice crackers, rice crackers, etc. will be further described below.

The starch in rice flour, which is the raw material for rice crackers, is mainly composed of amylopectin, which has thermal expansion by itself, but wheat starch itself does not have thermal expansion, so egg or a synthetic edible surfactant must be used as a foaming agent. Must be.

Even more distantly, wheat flour contains protein in addition to the starch portion, as mentioned above, and when this protein absorbs water and hydrates, the three-dimensional network structure due to the quality and quantity of gluten produced is completely different from that of confectionery ingredients other than wheat flour, such as rice flour. For this reason, for example, rice crackers, especially rice crackers, expand due to the thermal expansion of amylopectin, the main component of rice starch. The rice cake is made into a highly viscous rice cake, which is then shaped into an appropriate shape and then dried in a dryer at 70-75°C until the moisture content is around 20% (first drying). To make dough and bake it into rice crackers, dry this dough again as described above (second drying). The product is baked at 260°C and seasoned with seasonings such as soy sauce. This is a method for producing rice crackers, which is fundamentally different from the method for producing palatable, crunchy, and easily broken confectionery in portions, which is the object of this invention.

The purpose of this invention is to eliminate the above-mentioned drawbacks and various problems.The present invention aims to eliminate the above-mentioned drawbacks and various problems.It is an edible container called a Watsuful cone or a tart, which has a small apparent specific gravity, is porous, and is light, and has a so-called crispy texture. The purpose of this invention is to provide a method for manufacturing the same.

[Means for Solving the Problems] The above-mentioned object of the present invention is to heat a water tank 2 in which flour, oil, sugar, edible surfactant such as egg, and water are kneaded on a heating plate 1.
During heating processing by flowing down and spreading on the heated product, the starch in the water tank 2 is heated at a temperature such that the starch in the water tank 2 is pregelatinized, the protein is thermally coagulated, and the moisture remaining in the heated product is about 12% ± 3%. This is achieved by cooling and storing the heated processed food base 11, heating the stored food base again to soften it, and forming and solidifying it into an edible container 14 having a predetermined shape.

[Function] By heating the water tank 2 at a relatively low temperature of about 120 to 150°C, an edible and slightly flexible food base can be obtained.
This base material is heated again to about 180° C. to soften it, and is molded and solidified into an edible container of a predetermined shape to obtain a Watsuful corn or tart.

[Example] As shown in FIG. 1 (ω, (b)), this invention adds sugar to wheat flour to add appropriate sweetness, and also maintains the stability of fats and oils, foaming, emulsification, and air bubbles. Chicken egg as an edible surfactant, or an edible synthetic compound surfactant that has foaming, emulsification, and stability, and baking powder, salt, milk, flavor pigments, etc. added as necessary. They are put into a mixer and mixed with enough water to make these baked products porous and light, commensurate with the raw materials, and mixed in water tank 2.
get. A constant amount of this water tank 2 is discharged onto the lower plate 10a of a pair of heating plates 10 to form a disc-shaped mixed wire material 2A, which is heated and processed to obtain a heat-processed food base 11.

This baked heat-processed food base 11 is cooled and stored,
This preserved food base 6 is heated again (finish firing) and formed into an edible container such as a corn.

That is, after the above-mentioned storage, a user, for example, an ice cream store vendor, opens and takes out the product, which is sealed and packaged and shipped, and is heated to an electric heater in a toaster-shaped heating box 20 as shown in FIGS. 2(a) to 2(d). The heated processed food base 11 is passed through an iron plate 18.18 heated to 17,171i1.
If the temperature is raised to 170°C or higher and the surface of the base material is slightly brown or golden brown, it is called a finished fired product.It is a fired product made by the integrated firing method that starts from the water tank and then finishes the final firing. It is possible to obtain the same finish-fired base material 11A. Then, this finished fired base material 11A is immediately sent to a well-known cone-shaped container forming machine 12 as shown in FIG. 3, formed into a cone shape, and then cooled and solidified to form a cone-shaped edible container 14 as shown in FIG. is obtained.

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

Since the heat-processed food base 11 has been heat-processed in advance, the starch has been alpha-ized and the protein has become a hardened skeleton to some extent. Because of this, it maintains some flexibility, does not break when bent, and does not break much when subjected to impact, so it rarely gets damaged during transportation, which not only solves shipping problems, but also allows starch to alphanize during heat processing, and proteins to coagulate under heat. Not only can the firing time be shortened at a temperature of about Therefore, it is possible not only to shorten the baking time at ice cream shops, but also to almost solve the problem of hot air dissipation.

Next, a specific example will be described.

Example 1 (Each value represents a blend type ffl ratio) A water tank 2 was prepared in which the formulations listed in the table of Example 1 were sufficiently stirred and mixed, and the mixture was placed at intervals of 10 mm in the vertical and horizontal directions as shown in Figure 1 (a). The surface of the heating plate 10 engraved with lattice patterns 4 is 13 in advance.
The temperature of the water tank sandwiched between both heating plates 10a and 10b is 120°C by heating the water tank to about 0°C to 150°C and then pressing the heating plate 10b onto the top surface of the heating plate 10a via the hinge 10c. After baking the water tank 2 by heating it so that it is maintained at about ~140°C for a certain period of time, the heating plate 10a,
Open both 10b and take out the fired base (disk shape), which is used as the heat-processed food base 11.

Conditions for water tank flow down and heating processing are: 1. Water tank flow down m once: approx. 25-30 gr2. Temperature of heating plates (one set of upper and lower): 120-150℃. 3. Spacing between heating plates should be based on the thickness of the flow tank. Also, this should be about 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: 130℃ (firing board surface) 160℃ 2 hours @ 30-90 seconds 3. Situation of fired base (disk-shaped fired product) 4: Residual moisture in heated and fired base (using Kerato moisture meter) 1. The spacing between all heating plates shall be 2.5m/m.

2. Firing temperature and time: 130°C for 60 seconds, 75 seconds, 90 seconds 140°C for 60 seconds, 75 seconds 150°C for 45 seconds, 60 seconds 3. Situation of fired base (fired disc) and residual moisture ■ Primary firing (111) (130℃, 75 seconds) Yellow, almost white, soft 15
．． 2% (112) (130°C, 90 seconds) Yellow-white 14.
8% (121) (140℃, 60 seconds) Yellow-white 1
1.4% (122) (140℃, 90 seconds) Yellow-white
9.8% 12-15% A pack of 10 soft sheets compresses under a load of 5'j/cti, but does not adhere, and does not break even when bent at nearly right angles.

9-12% No compression under 8g/d load, no adhesion, no cracking up to nearly 60°C.

In either case, a heat-processed food base having a 10 mm lattice with a height of about 1.5 mm 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.

The above ■ Primary fired products (111), (112), (12
1) and (122) were all final fired under the conditions (220°C, 60 seconds). (111) and (112) are both baked to a slightly brownish yellow color and have a residual moisture content of 0.3%.
~0.4%, both (121) and (122) are baked to a brownish yellow color and the residual moisture is 0°3.
% to about 0.2%.

All of the above-mentioned primary fired products are so soft that they do not crack even when bent at nearly right angles, so they can be compressed even if, for example, 10 pieces are placed in a plastic bag or the like and stacked in several layers and stored in a cardboard box or the like. It can be transported without bonding or adhesion.

■ Secondary firing (finish firing) The final firing is shown in Figure 2 (a), where the heated and processed food base is 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/m 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 heated flat plate is 180° to 190°C. The distance between the two flat plates is approximately 15 m/m. Therefore, the distance between the surface of the heated product and the surface of the flat plate is approximately 511,111 mm. The results are as follows. One of the finished firing discs was wrapped in a conical shape using a device before the temperature had dropped and the sugar component it contained had not hardened and was cooled, resulting in a product cone formed into a conical shape. Ta. The firing status of the disc fired product that was cooled without being molded is as follows.

Results were obtained regarding the baking status of O-finished baked products (disc baked products), texture (mouthfeel), and residual moisture in the heated processed food base. All of them are crispy and delicious, but you can feel the difference in texture due to the different baking conditions.

The residual moisture is about 0.3 to 0.4%, and there is a slight tendency for the conditions during heat processing to affect the final firing.

Example 2 Next, an example using a synthetic surfactant will be given.

In addition, as the edible surfactant in the above table, a blend of glycerin fatty acid ester, Okabe fatty acid ester, etc. is used.

The water tank 2 in which the formulation listed in the table of Example 2 was sufficiently stirred and mixed was treated in the same manner as in Example 1 to produce a heat-processed food base, which was then subjected to the same finishing firing operation as in Example 1. As a result, it lacks the flavor that comes from chicken eggs, but it is crispy and light.
Results such as umami taste were not significantly different from those of Example 1.

[Effects of the Invention] As described above, the present invention is applicable to heating processing by spreading the water tank 2 in which flour, fat, oil, sugar, edible surfactant such as eggs, and water are kneaded onto the heating plate 10. , the water tank 2
Heat-processed food base 11 heat-processed at a temperature such that the starch therein is pregelatinized, the protein is thermally coagulated, and the moisture remaining in the heated product is approximately 12% ± 3%, and the heated processed food base 11 is cooled and stored. The food base is heated again to soften it and solidify it into the edible container 14 of a predetermined shape, so even if there is a lot of water 1 added to the raw material powder, the baking energy is low because it is baked at a low temperature (approximately 120°C to 140°C). This eliminates all of the many drawbacks of conventional methods, such as the fact that heat-processed substrates are delivered, and since the heated and slightly soft substrates are transported, there is no deformation or damage to the substrates during transportation. , Secondary firing (finish firing) even if it is slightly deformed during temporary storage
Because it is sometimes corrected, it is possible to obtain beautiful edible containers for cones, tarts, etc. regardless of this deformation, and a very simple 200-300W toaster is available at stores that sell ice cream such as soft serve ice cream that uses edible containers. It is only necessary to install a small finishing baking machine such as a mold and a winding molding machine 1a (cone molding machine), the installation space is small, the equipment investment is extremely low, and there is no need to change the power amperage contract. The scent of corn baking wafts through the store, promoting the purchasing psychology.Furthermore, the finishing baking operation is simple, so even inexperienced people such as part-timers or part-time workers can perform the baking process, which simplifies personnel management. There is real benefit.

[Brief explanation of drawings]

Each of the figures shows an embodiment of the present invention, and Fig. 1 (Fig. 1 is a perspective view of a firing machine for heating processing, Fig. 1 + b) is a cross-sectional view during firing, and Fig. 2 (ω is a finishing A perspective view of the baking machine, Figure 2 +b+ is a perspective view of the firing machine in a different state from Figure 2 (ω),
Figure 2 (C) is a cross-sectional view taken along line A-A in Figure 2 (small), Figure 2 (d+ is Figure 2 + C) is a cross-sectional view taken at line B-8, and Figure 3 is more edible than the base material. A schematic configuration diagram showing an example of processing a container, and FIG. 4 is a perspective view showing an example of an edible container obtained by the present invention. 2...water tank, 2A...kneading material, 10... heating plate, 11... heat-processed food base, 14... edible container;

Claims (1)

[Claims] When a water tank 2 in which flour, oil, fat, sugar, edible surface active substances such as eggs, and water are kneaded and spread on a heating plate 10 for heating processing, the starch in the water tank 2 becomes pregelatinized and protein The heat-processed food base 11 that has been heat-processed at a temperature such that it is thermally solidified and the moisture remaining in the heated product is approximately 12% ± 3% is cooled and stored, and the stored food base is heated again to soften it. A method for manufacturing an edible container, which comprises forming and solidifying the edible container 14 in a predetermined shape.