JPS641100B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for producing expanded confectionery using confectionery materials such as rice, wheat, corn, soybeans, miscellaneous products, and other starch-containing materials. [Prior Art] Conventionally, there is a method of manufacturing confectionery by heating and expanding confectionery materials between an upper mold and a lower mold in a cylindrical medium mold. In this manufacturing method, the confectionery material is heated and simultaneously compressed in a sealed mold, and then the upper and lower molds are raised to remove it from the middle mold, decompress it, and rapidly expand it. [Problems to be solved by the invention] The above manufacturing method involves heating and compressing the confectionery material in a sealed state, and removing the confectionery material to the outside to uncompress it and expand it, with no restrictions on the external shape at all. Therefore, it was difficult to control each operation, resulting in the following inconveniences. In other words, if the temperature and pressure are made a little too high,
The inside of the sealed mold was exposed to excessively high temperatures and pressures, and when the confectionery material was decompressed, it expanded significantly, causing the foam structure inside to become rough or even destroyed. Moreover, it had the disadvantage that it was difficult to mold it into a fixed shape because the pressure was lowered all at once to atmospheric pressure without any restriction on the external shape. In addition, when the temperature and pressure were lowered too low, insufficient foaming occurred in some areas. [Means for solving the problem] The first invention is to heat and compress the confectionery material, then remove only the compression force while leaving the gap between the upper mold and the lower mold as it is, and The confectionery material is expanded by continuing heating, and at least the heating after compression is performed to remove steam. In the second invention, the confectionery material is heated and expanded while the upper and lower molds are kept at an appropriate interval, and the heating is performed while removing steam. [Function] This invention has the following functions. In both the first invention and the second invention, the confectionery is manufactured while removing steam, so it is possible to prevent the inside of the mold from becoming excessively high temperature and pressure. Therefore, it is possible to prevent sudden and excessive changes in the confectionery ingredients, making it easier to control the manufacturing process, improving quality, and preventing variations in quality. Further, in the first invention, heating is performed after the compression force is removed, with the gap between the upper mold and the lower mold remaining unchanged. During the compression process, confectionery materials placed under high temperature and high pressure generate a large amount of pressure as they tend to foam and expand. Therefore, when the compressive force is removed, the confectionery material moves through the mold, and the granular material foams to such an extent that it no longer retains its original shape, and each particle adheres. However, the expansion is suppressed because the confectionery material is always sandwiched between the upper mold and the lower mold, and the expansion energy acts in the direction of developing the foam structure inside the confectionery material, making the foam structure uniform and fine. Since free expansion is restricted, the degree of molding is also very good. In the second invention, the upper and lower molds are kept at an appropriate interval without compression, so that the thickness of the confectionery can be freely changed by adjusting the interval. In particular, granular materials can be sufficiently expanded while retaining their granular shape, and molded confectionery of various shapes can be manufactured by freely changing the adhesion state of each particle. In other words, if the gap between the upper and lower molds is too narrow, the molds will move due to the expansion force of the confectionery material, but if this gap becomes large enough to weaken the expansion force, the thickness of the confectionery can be adjusted freely by adjusting the gap. Can be set. Further, by changing the volume and pressure within the mold by adjusting the spacing, the degree of foaming and expansion of the confectionery can be controlled, and in the case of granular materials, the degree of adhesion of each particle can also be controlled. Furthermore, since the increase in pressure and temperature caused by narrowing the gap is smaller than that in the case of compression, each particle can be expanded while maintaining its original shape, and the adhesive force is also relatively weak. Therefore, it is possible to produce molded confectionery of various shapes with varying adhesion density without destroying the shape of the sufficiently expanded particles. [Example] An example of the present invention will be described based on the drawings. In FIG. 1, 1 is a cylindrical middle mold, 2 is a vertically movable upper mold, and 3 is a fixed lower mold. A slight gap 4 is formed between the middle mold 1, the upper mold 2, and the lower mold 3 so that steam generated during heating and compression is released to the outside air. A release washer 5 is formed on the lower surface of the upper mold 2 and the upper surface of the lower mold 3 to prevent the confectionery material from burning, and the surface of the release washer 5 is treated with Teflon to facilitate separation from the confectionery material. It's on. As a heating means for such an apparatus, a known means is used, such as incorporating a heating wire in all or any of the middle mold 1, upper mold 2, and lower mold 3, or using a burner. Next, a method for manufacturing expanded confectionery using the apparatus configured as described above will be explained. In all of the examples listed below, polished glutinous rice is used as the confectionery material 6. Glutinous rice contains 20% water and may be used as is, but it is preferably used that has been soaked in water (water content approximately 40%). Moreover, the confectionery material 6 is inserted into the mold by moving the upper mold 2. 1st Example (Figure 2) Heating is carried out from the start to the end of production. For a certain period of time from the start of production, there is a process of steaming the glutinous rice, and after this process, the upper mold 2 is lowered to perform compression and make and shape the rice cake. Next, the pressure applied to the upper mold 2 is set to 0, leaving the upper mold 2 in the same position, and only the weight of the upper mold 2 is applied to the glutinous rice. In this state, the material is heated continuously, expanded, dried, and then baked to give it a golden color. From the start to the end of production, steam generated from the confectionery material 6 is released from the gap 4 to the outside. Heating temperature is closely related to heating time, difficulty in compression timing, drying time, and depth of iris (shade of color after baking), and its setting is extremely important. As shown in Table 1, as the heating temperature increases, the heating time and drying time become shorter, the compression timing becomes more difficult, and the depth of the burr becomes deeper.

〔Effect of the invention〕

Since the present invention manufactures confectionery while removing steam, it is possible to easily control the manufacturing process, improve product quality, and reduce variations in quality. In addition, in the first invention, heating is performed after the compression force is removed while leaving the gap between the upper and lower molds unchanged.
The foamed structure becomes uniform and fine-grained, producing a product with good texture and taste, as well as a product with uniform thickness, a flat surface, and a regular overall shape. In the second invention, since the interval between the upper and lower molds is maintained at an appropriate interval from beginning to end, difficult compression operations can be omitted and the thickness of the confectionery can be freely changed. In addition, the degree of foaming, expansion, and adhesion of granular materials can be controlled simply by adjusting the spacing, making the operation extremely simple. Furthermore, since compression is not performed, there is an advantage that molded confectionery of various shapes can be produced with varying adhesion density without destroying the shape of the sufficiently expanded particles.

[Brief explanation of the drawing]

1 to 6 are drawings showing embodiments of the present invention. FIG. 1 is a sectional view of an apparatus embodying the manufacturing method according to the present invention. FIG. 2 is an operational diagram of the first embodiment. FIG. 3 is an operational diagram of the second embodiment. FIG. 4 is an operation diagram of the third embodiment. FIG. 5 is a perspective view of a confectionery manufactured by the manufacturing method of the first embodiment or the second embodiment. FIG. 6 is a perspective view of a confectionery manufactured by the manufacturing method of the third embodiment. 1...Middle size, 2...Upper die, 3...Lower die, 4...Gap, 5
...Release washer, 6.Confectionery material, 7.Confectionery.

Claims (1)

[Claims] 1. In a method of manufacturing confectionery by heating and expanding confectionery materials in a mold, after heating and compression operations are performed, the gap between the upper mold and the lower mold remains the same and only the compressive force is applied. 1. A method for producing an expanded confectionery, which comprises removing the confectionery material from the confectionery material, continuing heating in this state to expand the confectionery material, and removing steam at least during heating after compression. 2. The method for producing an expanded confectionery according to claim 1, wherein the heating and compression operations are performed after heating. 3. The method for producing an expanded confectionery according to claim 1, characterized in that heating and compression operations are performed simultaneously. 4. A method for manufacturing confectionery by heating and expanding confectionery materials in a mold, characterized in that the confectionery materials are expanded by heating while holding the upper and lower molds at an appropriate distance, and the heating is performed while removing steam. A method for producing an expanded confectionery.