TWI706759B - Surface baked food, surface baked food manufacturing device and surface baked food manufacturing method - Google Patents

Abstract

The present invention provides a food which can maintain the crisp and good food texture as the caramelized part for a long time. In addition, there is provided a surface baked food, a surface baked food manufacturing device, and a surface baked food manufacturing method, which can suppress the complexity of adjustment and management of subsequent temperature or heating power, and only bake within a specific range. A surface-baked food, which is characterized by comprising: a first food; and a second food, containing fats and oils, wherein part or all of the surface of the second food is covered by a heating product of sugar. Moreover, it is preferable that the said 2nd foodstuff is a foodstuff selected from the food group which consists of chocolates and fats and oils, or two or more types. In addition, a person equipped with a near-infrared heater whose irradiation direction is kept substantially vertically downward and a conveying means for conveying food in a specific direction is characterized by the provision of a baking step for making the food in a specific direction within the focal range of the near-infrared heater The time stops and the surface of the aforementioned food is baked.

Description

Surface baked food, surface baked food manufacturing device and surface baked food manufacturing method

The invention relates to a surface baked food, a surface baked food manufacturing device and a surface baked food manufacturing method.

In the past, it has been known that, for example, pudding, butterbrown, custard pudding, ice cream, and other western confectionery desserts or baked cakes, and even bread, the surface of these foods is sprinkled with sugar and heated to make the sugar attached to the surface of the food caramel. Saccharification is a method of applying a unique flavor or feeling as a crispy texture and aroma.

In addition, from the viewpoint of the convenience of eating and the convenience of distribution, foods are manufactured and distributed in various packagings. For example, Patent Document 1 discloses that the surface of the food placed in the container prevents deformation of the container due to heating. Method of continuous baking. Prior art literature

Patent Documents Patent Document 1 JP 9-252737 A

The problem to be solved by the invention However, because caramel easily absorbs moisture, the moisture in the food itself or the moisture in the atmosphere immediately becomes a sticky texture, and it is unable to maintain a good, aromatic, crispy texture after heating.

Therefore, even if a product that caramelizes the surface of the food is manufactured, it will lose its crispy and good taste in the distribution process after manufacturing, and it will be inconvenient for the purchaser to be unable to obtain such a good taste.

In addition, according to the conventional method of baking with a spray gun, it is difficult to control the fire power, and it is difficult to match the baking conditions. In addition, because fire is used, it is dangerous for operators. In addition, when the spray gun is burned for a long time, the surrounding area becomes lack of oxygen, which causes problems in the spray gun combustion. In addition, with the increase in room temperature or the risk of fire, the working environment becomes worse for the operator.

Patent Document 1 discloses a method of making the surface raised to a certain temperature contact the surface of the food to bake. However, the hardness of the food produces a difference in contact strength, which affects the baking conditions, so the contact pressure of the baking means in contact with the food surface is adjusted time consuming. In addition, because the baking means contact the surface of the food, in order to prevent the food from scorching in the baking means, the selection of the materials and temperature of the contact surface is somewhat complicated. In addition, smoke is generated due to the volatilization of moisture or oil contained in the food due to baking. If the smoke has a bad influence on the operator, and it becomes dirty due to attachment to the device, a means to remove the smoke is required . Means to solve the problem

The present invention is made in view of such problems and has the following features. (1) The surface-baked food of the present invention is characterized by comprising: a first food; and a second food containing fats and oils, wherein a part or all of the surface of the second food is covered by the heating product of sugar. (2) In the above (1), at least a part of the surface of the first food is covered with the second food. (3) In the above (1) or (2), the heating product of the sugar is one that heats the sugar adhering to the surface of the second food to caramelize it. (4) The aforementioned second food is one or two or more foods selected from the food group consisting of chocolates and fats and oils. (5) The aforementioned oils and fats are vegetable oils. (6) The first food mentioned above is made from pudding, cream brulee, custard pudding, ice cream, cakes, other western non-baked cakes, ice milk, lact ice, ice fruit, and other baked goods. Choose one or two or more foods from the food group consisting of baked desserts, cheese, yogurt, pasta, meat, and bread. (7) The second food product is placed so as to cover the surface of the container opening side of the first food product filled in the container. (8) The surface-baked food manufacturing method of the present invention, the surface-baked food comprising: a first food; and a second food, containing oil and fat covering at least a part of the surface of the first food, characterized by comprising the following steps: heating The sugar adhering to the surface of the second food produces a heating product of sugar. (9) In addition, the heating product of sugar in the surface baked food manufacturing method of the present invention is obtained by heating and caramelizing the aforementioned sugar. (10) In the above (8) or (9), the aforementioned fats and oils are vegetable fats and oils.

(11) A method for producing surface-baked food, characterized in that the surface of the food is baked with a near-infrared heater. (12) A method for manufacturing surface-baked food, characterized by comprising the following steps: a baking step, using a near-infrared heater with an irradiation direction kept substantially downward and a conveying means for conveying the food in a specific direction. The focus range of the heater stops the food for a specific time and bake the surface of the food. (13) In the above (11) or (12), the aforementioned surface-baked food is obtained by heating the sugar present on the surface of the food before baking. Here, although the caramelizer is cited as the heating product obtained by heating the sugar, it may also be the one that simultaneously generates the Mener reaction. (14) In any one of (11) to (13) above, a plurality of near-infrared heaters are provided, and the surface of the food is heated separately plural times to complete baking. (15) In any one of (11) to (14) above, it is provided with: smoking means for inhaling the smoke generated in the baking step; and inhaling the smoke generated in the baking step. (16) In the above (15), it is provided that the smoking means is provided on the downstream side of the manufacturing line near the baking position, and air is discharged at a position on the upstream side of the manufacturing line; and the air discharge means is to discharge air in the downstream direction . (17) Furthermore, the surface baked food manufacturing apparatus of the present invention is characterized by including: a near-infrared heater whose irradiation direction is kept substantially downward and a conveying means for conveying food in a specific direction, wherein the conveying means is The focus range of the near-infrared heater stops the food for a certain period of time and bake the surface of the food. Invention effect

According to the present invention, there is provided a surface-baked food and a manufacturing method thereof, which maintains a good texture as a crisp, and a customer who purchases it obtains such a good texture.

Furthermore, according to the present invention, since a near-infrared heater (for example, a halogen heater) is used as a baking means on the surface of the food, it is possible to heat only a specific area of the surface of the baked food. In addition, in the baking of gas spray guns, etc., materials that are difficult to use (for example, plastics, which are thermally deformed at a relatively low heating temperature) can be selected as food containers. Furthermore, food containers of various shapes can be selected according to the shape of the near-infrared heater. In addition, if the adjustment is performed once, the time for subsequent adjustments and the like is greatly suppressed, so adjustments such as complicated temperature management become unnecessary. In addition, since the food is baked in a non-contact manner with a near-infrared heater, such as a baking method that touches the surface of the food, the hardness of the food itself does not affect the baking conditions. In addition, because the above-mentioned surface-baked food manufacturing device is equipped with smoking means, it can suppress the attachment of dirt to the device due to the volatilization of food ingredients, and the smoke does not interfere with the irradiation of the near-infrared heater to the surface of the food, which can further suppress uneven baking. Effect on baking conditions.

[Surface Baked Food] Hereinafter, the present invention will be described in detail. Figure 1 shows a schematic cross-sectional view of the food entering the container. With regard to the food 1 of the present invention, in the state of being put in the container 2, the second food 13 is provided so that the surface of the first food 11 is covered, and the caramel portion 15 is further formed on the surface of the second food 13. In addition, in the following description, since an embodiment including the heating product produced by caramelization is exemplified, this part is described as the "caramel part", but in the case of using a heating product that is not caramelized, "Caramel part" is interpreted as "heated product".

The first food 11 is the main food. Foods with caramelized side, such as pudding, cream brulee, custard pudding, ice cream, cake, other western non-baked cakes, ice milk, milk ice ( lact ice), ice fruit, other baked desserts, cheese, yogurt, etc. In addition, the first food 11 may be pasta, meat, bread, and biscuits.

Next, the second food 13 is a food containing fats and oils, and particularly chocolates such as chocolate, semi-chocolate, chocolate candies, semi-chocolate candies, raw chocolate, and foods using chocolate, are preferred.

Here, although the second food 13 is described as "food containing fats and oils", this includes palm, coconut, soybean, corn, rapeseed, sunflower, cottonseed, cocoa (cocoa butter), avocado, rice and other vegetable fats and oils, and butter , Butter, lard and other animal fats, edible refined and processed fats, and margarines themselves. In addition, the second food 13 may be only one type of food selected from the above-mentioned chocolates and fats and oils, or may be two or more types of foods appropriately selected from these.

Although the caramel portion 15 will be described later, it is a heating product of sugar generated by heating the sugar sprinkled on the second food product 13. Although the granulated sugar mentioned here is not particularly limited, it can be coarse granulated sugar, refined sugar, crude sugar, brown sugar, crude yellow granulated sugar, powdered sugar, cube sugar, rock sugar and other isolated molasses (refined sugar) and black granulated sugar, Wasanbon sugar, maple Molasses such as sugar and crude red sugar, that is, sucrose, may also be carbohydrates such as glucose, fructose, xylose, and trehalose, and these may be appropriately combined. The surface temperature during heating is preferably 100°C to 350°C, more preferably 150°C to 300°C. In addition, the above-mentioned heating product is not only a caramelization product, but also a Mener reaction product that is simultaneously generated with caramelization. In addition, the heating product does not need to be caramelized, and only the Mener reaction occurs.

Next, regarding the manufacturing steps of the food 1, especially in the case of the food put into the container, the first food 11 is first filled into the specific container 2, and then the second food 13 is arranged to cover at least a part of the surface of the first food. At this time, it may flow into the first food 11 in the container 2 in a liquid state, or the formed solid second food 13 may be placed on the surface of the first food 11. The thickness of the second food product 13 is preferably 0.8 mm to 7.0 mm, more preferably 1.0 mm to 5.0 mm.

In this way, after the first food 11 and the second food 13 are applied to coat the first food 11, the surface of the second food 13 is sprinkled with sugar, preferably 0.02 g/cm ² to 0.2 g/cm ² , more preferably 0.04 g/cm ² ～0.16g/cm ² , heat this. Due to heating, the sugar adhering to the surface of the second food product 13 is caramelized and fixed, and the caramel portion 15 is formed.

The heating means is not particularly limited. As is generally known, it can also be grilled directly with a spray gun. In addition, various heaters such as halogen heaters or near-infrared heaters can also be appropriately used (manufacturing methods for baking food on the surface of halogen heaters or near-infrared heaters) And the details of the device will be described later).

However, since the caramel portion 15 is actually heated for caramelization, a part of the second food 13 is melted, so the second food 13 melted by heating and the melted sugar are mixed and fixed by subsequent cooling. Although the caramel portion 15 and the second food 13 are not clearly separated as shown in Fig. 1, they may be in such a state.

Here, in the past, foods such as desserts whose surfaces were generally caramelized were those that were sprinkled with sugar directly on the first food 11 described here and heated to obtain the state of the caramel part 15, but there are also caramel parts in the caramel part of the conventional food. 15 In direct contact with the first food 11, it is easy to absorb the water originally contained in the first food 11, so it will immediately lose its good taste as crispy.

In the present invention, since the second food 13 exists between the first food 11 and the caramel part 15, the caramel part 15 is difficult to absorb moisture from the first food 11. In addition, the oil content of the second food product 13 further prevents water absorption in the caramel portion 15. As a result, it is possible to maintain a good food texture that is crispy on the food surface due to caramelization for a long time. In the present invention, how to place the first food 11 on the second food 13 is not particularly limited. For example, it may be a method of preparing the second food 13 in advance and placing the second food 13 on the first food 11 to be prepared later. With this method, even if the second food product 13 is placed on the first food product 11, the crispy texture of the caramel portion 15 can be obtained.

Furthermore, for example, when the first food 11 is a food with a low melting point such as ice fruit, during heating, since the layer of the second food 13 exists in between, the heat generated by the caramelization heating is not directly conducted to the second food. The first food 11 is difficult to dissolve the first food 11 and contributes to the quality management of the first food 11.

[Surface Baked Food Manufacturing Apparatus] The above-mentioned surface baked food can also be manufactured using, for example, the following apparatus (hereinafter, this apparatus is referred to as "surface baked food manufacturing apparatus"). Hereinafter, the surface baked food manufacturing device will be described in detail.

The embodiment of the surface baked food manufacturing device will be described with reference to the drawings (Figures 2 to 7). 2 and 3 are diagrams of a plan view and a side view of the surface baked food manufacturing apparatus 100. The surface baked food manufacturing apparatus 100 includes a near-infrared heater (for example, a halogen heater) 110 for baking the surface of the food 1 and a conveying means 30 that conveys the food 1 in a specific direction to form a manufacturing line. Near infrared light has a wavelength of approximately 0.8 μm to 2.5 μm. A halogen heater is cited as a representative example of a near-infrared heater. According to the near infrared heater, the heating temperature of the food surface exceeds 1400°C. However, near infrared heaters can limit the heating area to a specific range, so it is suitable for local heating of food surfaces. As shown in FIG. 2, the surface baked food manufacturing apparatus 100 includes a total of 12 near-infrared heaters 110 from 110A to 110L. However, the number of near infrared heaters 110 is not limited to this. The near-infrared heater 110 is maintained at a certain distance from the surface of the food 1 by the heater holding means 200.

The near-infrared heater 110 held by the heater holding means 200 is installed above the conveying means 30 through which food 1 such as ice cream or pudding filled in the cup-shaped container flows. Here, the conveying direction of the conveying means 30 is the arrow direction shown in FIG. 2, and therefore, the arrow direction is the downstream direction of the manufacturing line. The food 1 is held by the food holding means 31 provided in the transport means 30, and is transported in the direction of the arrow.

The near-infrared heater 110 is held by the heater holding means 200 holding this so that the irradiation direction is substantially vertically downward. However, although the irradiation direction of the near-infrared heater 110 can be appropriately set, from the viewpoint of heating and baking efficiency and device design, it is preferable to be approximately vertically downward. The food 1 is approximately directly below the near-infrared heater 110 and stops for a certain period of time to heat and bake the surface. However, when the surface of the food is heated, the food 1 does not have to be stopped. As a mode of heating the surface of the food without stopping the food 1, consider, for example, setting a turntable on the conveying means 30, and arranging the food 1 at an appropriate position on the turntable. According to this aspect, the food 1 is rotated in accordance with the rotation of the turntable, and the food 1 in the rotating state is irradiated with near infrared rays to heat the surface of the food. In particular, according to this aspect, it is possible to uniformly heat and bake foods having uneven surfaces without causing uneven baking. Furthermore, even if such a turntable is not provided, and the food 1 is continuously conveyed in the conveying direction by the conveying means 30, and the food 1 is irradiated with near infrared rays, the surface of the food can be heated.

The near-infrared heater 110 and the heating holding means 200 are preferably independent of the conveying means 30 in order not to be affected by the shaking of the conveying means 30. Since the shaking by the conveying means 30 may cause damage to the filament in the lamp portion L of the near-infrared heater 110, this is to prevent this. In addition, because the focus range is deviated, the distance from the surface of the food 1 changes, which may adversely affect the baking conditions.

Next, the near infrared heater 110 will be described. The near-infrared heater 110 is preferably a point-concentrating halogen heater, as shown in FIG. 4, and includes a lamp portion L that mainly generates radiant heat based on near-infrared rays, and a lamp holder 130 that holds the lamp portion L And the mirror part 140 constitutes. In the mirror member 140, in particular, the mirror portion 140a that determines the focal range is formed in a mortar shape, and further includes a protection member 150, and the mirror portion 140a is provided in a cover shape to protect the lamp portion L. Although the protective member 150 can be a generally used member, quartz glass having excellent heat resistance is preferable.

Regarding baking the surface of food 1 with near-infrared heater 110, especially the baking time and range, it is necessary to appropriately adjust the output of lamp L and the shape of mirror 140a according to various conditions such as the content, temperature, and baking range of food 1 It waits for the performance of the near-infrared heater 110, but if the setting of an appropriate output or range is determined once and then the setting is used, it is possible to greatly suppress the working time for checking and adjusting the temperature later. The output of the lamp used for the halogen heater is preferably 10W to 3.0kW. In addition, in a short-time baking, the lamp output is preferably 1.0 kW to 3.0 kW. However, the lamp output is not limited to this. Moreover, the focal length of the lamp can be arbitrarily designed. However, the focal distance should be as short as possible, corresponding to the shape of the mirror, preferably 6mm to 1000mm. In addition, in a short-time baking, the focal distance is preferably 20 mm to 400 mm.

Furthermore, as shown in Fig. 5, a smoking means 40 is provided for inhaling smoke generated by the baking of the surface of the food 1. As shown in FIG. 5, the smoking means 40 is composed of a suction port 41 and a passage 42, is collected by a manifold 43, and is connected to an air suction device such as an air pump not shown. The shape of the suction port 41 can be appropriately changed according to the size and shape of the food 1.

The suction port 41 of the smoking means 40 is provided in the space between the food 1 and the near-infrared heater 110, that is, in the range of the height space h shown in FIG. 3. In order to improve the efficiency of smoking and minimize the dirt adhering to the near-infrared heater 110 etc., the position of the suction port 41 is not in contact with the food 1 so as not to hinder the flow of the manufacturing line, and is closer to the baking position, namely It is better to be closer to the position where the food 1 stops for a certain time for baking. In more detail, h is preferably 20 mm to 400 mm, and more preferably 50 mm to 200 mm.

FIG. 5 shows the positional relationship between the stop position of the food 1 and the plane view angle of the smoking means 40. If the suction port 41 of the smoking means 40 is provided in the height space h between the food 1 and the near-infrared heater 10 as already explained, the structure is not ignored, but from the viewpoint of efficiency and reliability of smoking It can be seen that, as shown in FIG. 5, it is better to individually extend the suction port 41 for the food 1 at the stop position (baking position) to smoke.

Here, for example, generally speaking, as a container for ice cream or pudding, the mouth is round, and cylindrical containers are generally used as a whole. However, in such a container, the shape of the suction port 41 is as shown in Figs. As shown in Figure 7, the smoking efficiency can be improved by making it a circular shape along the mouth of the container.

Then, in the case where the food 1 is used as an ice cream put into a container, the surface of which is caramelized by baking, the manufacturing process will be illustrated as an example.

The food 1 is conveyed by the conveying means 30 held by the food holding means 31. Although it is not shown in particular, it is higher than the baking position of the halogen heater 110, and the first stage of baking is performed. Specifically, the step of filling the ice cream into the container by the filling means of filling the ice cream in the container, and then the step of adhering the sugar to the ice cream by the sugar sprinkling means of sprinkling sugar on the filled ice cream.

In addition, it is also possible to perform the step of pouring chocolate into a film on the surface of the ice cream before sprinkling sugar, and sprinkling sugar on the chocolate. In addition, a surface smoothing step of smoothing the surface of the ice cream by pressing against the flat portion may be provided. Regarding the steps in these pre-baking stages and the devices used to perform these steps, conventionally known means can be suitably used.

After filling as described above, the food 1 on which the sugar is sprinkled on the surface is baked on the surface by the near infrared heater 110. The food 1 preferably stops the food 1 for a specific time in the focus range of the near infrared heater 110. However, as described above, when heating is performed by irradiation of near infrared rays, the food 1 may not be stopped. The focus range of the near-infrared heater 110 is adjusted in advance to a range that is appropriately smaller than the diameter of the container of the food 1. The baking time (the stop time of the food 1) can also be adjusted in accordance with the output of the near-infrared heater 110 or the like.

In addition, here, in order to increase the manufacturing speed while realizing space saving, as shown in Figure 2, the gap between the near-infrared heaters 110, which are alternately arranged in a substantially cylindrical shape, can be reduced, and each food 1 can be baked at the same time. For baking, a plurality of near-infrared heaters 110 are used for baking a plurality of times. In the example shown in Figure 2, the food 1 is used as a 6-row manufacturing line in the conveying direction of the food 1a to 1f, but the surface of the food 1 is baked multiple times. For example, the food 1a is a near infrared heater. 110A is heated for a certain period of time, and then heated by near infrared heater 110B to complete baking.

That is, as described above, the food holding means 31 each holds six foods 1, but the food holding means 31a stops for a specific time directly below the row of the near-infrared heaters 110A, 110E, and 110I. Thereby, among the foods 1a to 1f held by the food holding means 31a, the foods 1a, 1c, and 1e are heated for the first time. After that, the food holding means 31a moves according to the conveying direction, stops directly under the rows of near-infrared heaters 110C, 110G, and 110K, and heats the foods 1b, 1d, and 1f for the first time. At this time, after the food holding means 31a, the foods 1g, 1i, and 1k of the food holding means 31b are heated by the near-infrared heaters 110A, 110E, and 110I (but the number of foods held by each food holding means 31 can be adjusted appropriately and is not limited to As mentioned above 6).

After that, it moves in the conveying direction, and the foods 1a, 1c, and 1e are heated for the second time with the near-infrared heaters 110B, 110F, and 110J, and the baking of the foods 1a, 1c, and 1e is completed. At this time, the foods 1h, 1j, and 11 of the food holding means 31b are heated for the first time by the near-infrared heaters 110C, 110G, and 110K.

Even if the other food 1 is repeatedly transported and heated in sequence, the baking is completed by heating the food 1 twice. In this way, the flow of the manufacturing line becomes smooth, which contributes to the increase in manufacturing speed and efficiency. However, the number of times an individual food is heated is not limited to two. For example, by adjusting the food holding position of the food holding means 31 or the number and arrangement of the near-infrared heaters 110 on the heating holding means 200, the food 1 is heated at an appropriate number of times.

Also, in this way, when the food 1 is baked with two near-infrared heaters 110, the near-infrared heater 110 on the upstream side of the manufacturing line stops heating to such an extent that the baking does not generate smoke, and the downstream side The near-infrared heater 110 performs the second heating to complete the baking. Instead of installing the suction means 40 on the upstream side, it can be provided only on the downstream side, which contributes to cost reduction. Example 1

[Regarding Examples of Surface Baked Food] Hereinafter, examples of the aforementioned surface baked food will be described. <Comparison 1> The following shows an example of a case where the food placed in a container manufactured as follows is actually stored under a fixed condition. (Food example 1) The first food: ice cream. The second food: chocolate-based food. Storage environment: inside the freezer (below -20°C (set at -24°C)) (Comparative Example 1) The first food: ice cream. The second food: No storage environment: inside the freezer (below -20°C (set at -24°C)) The ice cream used as the first food in this food example 1 and comparative example 1 and the storage environment are the same.

In Food Example 1 and Comparative Example 1, the ice cream used as the first food 11 used ice cream equivalent to 15.0% or more of milk solid content (of which 8.0% or more of milk fat content). In addition, the use of chocolate in Food Example 1 refers to a food containing 55.5% of vegetable oil and 2.2% of cocoa powder, and other whole milk powder, cream powder, sugar, lactose, etc. are appropriately added.

Food Example 1 An ice cream was filled in a container, and a food made of chocolate was poured into a thickness of about 1 mm to completely cover the surface of the ice cream. The food made of chocolate was sprinkled with coarse sugar and baked with a spray gun for caramelization.

On the other hand, in Comparative Example 1, the ice cream was filled in the container like the ice cream generally put into the container, and coarse sugar was sprinkled directly on the surface of the ice cream, and the ice cream was baked and caramelized with a spray gun.

The comparison results are shown in Table 1 below. Table 1 below is a total of 7 people who tried it. Regarding the degree to which the crispness of the surface caramel is maintained, the results of sensory evaluation according to the elapsed time are sorted, such as "3: The crispness is maintained in a good state", "2: Crispy The feeling is maintained at a certain level", "1: Loss of crispness" is expressed in three stages.

Table 1

As shown in Table 1, in Food Example 1, the crispness was maintained well even after about 3 weeks, and the crispness of the surface caramel portion was maintained to a certain extent even after 3 months. In addition, even after baking and caramelization (for example, after about 2 hours), the crispy feeling of Food Example 1 is very good. Therefore, according to Food Example 1, compared to Comparative Example 1, the ice cream is directly sprinkled with sugar on the surface. The method of baking it to caramelize it will give you a more intensely crispy texture. Example 2

<Comparison 2> Next, an example of comparison 2 is shown. (Food example 2) First food: Pudding Second food: Food using chocolate Storage environment: In the refrigerator (below 10°C) (Comparative example 2) First food: Pudding Second food: No storage environment: Inside the refrigerator (10°C or less) In addition, the pudding and storage environment used as the first food in this food example 2 and comparative example 2 are the same.

The pudding used as the first food in Food Example 2 and Comparative Example 2 is known regardless of its ingredients, amount of ingredients, or preparation method. In addition, the food using chocolate used in Food Example 2 has the same ingredients as those used in Example 1 above.

Food Example 2 is to fill a container with the pudding stock solution obtained as described above. After the pudding raw material is solidified, the food using chocolate is poured into a thickness of about 1mm and layered on it, then sprinkled coarse sugar on the chocolate and bake with a halogen heater Bake to caramelize.

On the other hand, in Comparative Example 2, the pudding stock solution obtained as described above was poured into a container, and after the pudding raw material was solidified, coarse sugar was sprinkled on the surface of the pudding and baked with a halogen heater to caramelize.

According to the results of this comparison 2, the caramel portion of Comparative Example 2 almost lost its crispy texture for half a day (about 12 hours), and after 1 day, the caramel portion almost became liquid and completely lost its crispness. .

On the other hand, although the food example 2 was not investigated for a long time as in the comparison 1, even at the point of time when at least 3 days have passed since caramelization, the crispy texture was maintained.

The present invention is not limited to the above examples. Although the above description is about the food in the container, it is not limited to the food in the container like this. For example, the container 2 may not be used, and the surface (one side or the entire surface) of the first food 11 formed into a specific shape may be coated with the second food 13, and sugar may be attached to the surface to caramelize. If done in this way, for example, ice creams with sticks, etc., can also be applied to products that are not filled in the container 2.

In addition, in the first food 11 or the second food 13, nuts and the like may be appropriately mixed. In addition, it is also possible to use the outer edible part, corn, muffin, biscuits, etc., as the outer edible part, and provide the food related to the present invention such as being wrapped or sandwiched by the outer edible part. According to the food product of the present invention, the moisture absorption of the most medium or corn etc. is suppressed, so the aromatic food texture such as the most medium or corn can be maintained.

The layer thickness of the second food product 13 can be appropriately determined from the other viewpoints of the amount or properties of the first food product 11 as described above. However, by being in the form of a film, it is possible to suppress the taste or food of the first food product 11 as the main product. Sense of influence.

In addition, the second food 13 is heated and melted and mixed with the sugar on the surface as described above. Therefore, depending on the type of the second food 13, the caramel's original good texture or flavor can be exerted, and a unique new flavor can be added. Example 3

[Embodiments of Surface Baked Food Manufacturing Apparatus] Hereinafter, regarding the aforementioned surface baked food manufacturing apparatus 100, a manufacturing test was performed with the settings shown below, and the surface of the food 1 was baked (especially caramelized). Better results. (1) Food 1 ・Contents: put the ice cream in the container, put a film of white chocolate on the ice cream, and sprinkle sugar on it. ・The diameter of the container: 85mm ・The distance between the food surface and the halogen heater 110 directly above : Approximately 70mm (2) Halogen heater 110 (110A～110L are all the same type) ・Spot condenser type ・Mirror diameter: 160mm ・Output: 2.5kw ・Focus distance: 160mm ・Focus diameter: 54mm (3) Others ・Path stop time (Every stop): about 3 seconds

Other settings and structure are the same as the above description. In Example 3, a high-output spot-concentrating halogen heater was used. Since the food 1 was put into the container with the focal diameter, in order to prevent the container from being burnt and damaged, a smaller diameter of the container was used. Thereby, the surface of the food 1 to be baked can be accurately positioned and heated, and the container can be reliably prevented from being damaged.

The surface baked food manufacturing device is not limited to the above examples. As mentioned repeatedly before, because the output of the halogen heater or the performance of the focal diameter is the content of the food 1 or the distance to the surface of the food 1, and so on, it differs according to various conditions, so you can select an appropriate one according to these conditions. In any case, using a spot-concentrating halogen heater as a heating means can only locally heat and bake in the desired range, so the damage can be eliminated in the container or peripheral device. In this way, it can be avoided as a material that is easily damaged by heat in the past. For example, paper or synthetic resin can be used as the container material.

The suction port 41 of the smoking means 40, as shown in Figure 5, may also be individually located at the baking position, that is, the position below the halogen heaters 110A to 110K, and, as described above, it may also be provided only in the second baking Position (according to Figure 5, below the halogen heaters 110B, 110D, 110F, 110H, 110J, and 110L).

In addition, by using the suction ports 41a to 41f on the upstream side as air discharge means, instead of inhaling but discharging air, the air can be moved from the upstream side to the downstream side and the suction ports 41g to 41l on the downstream side can be promoted. Inhale. In this case, because the air discharge means can promote the air flow from the upstream side to the downstream side, if such air flow can be caused, regardless of its structure, shape, etc.

1‧‧‧Food 2‧‧‧Container 11‧‧‧First food 13‧‧‧Second food15‧‧‧Caramel section 30‧‧‧Conveying means 31,31a,31b‧‧‧Food holding means 40‧ ‧‧Smoking means 41, 41a～41f‧‧‧Suction port 42‧‧‧Passage part 43‧‧‧Combiner part 100‧‧‧Surface baked food manufacturing device 110,110A～110L‧‧‧Near infrared heater 130‧‧‧Lamp holder 140‧‧‧Mirror component 140a‧‧‧Mirror component 150‧‧‧Protection component 200‧‧‧Heater holding means L‧‧‧Lamp h‧‧‧Height space

Fig. 1 is a schematic cross-sectional view of a state in which the food of the present invention is contained in a container. Fig. 2 shows a plan view of an example of a surface baked food manufacturing device. Fig. 3 is a side view of the surface baked food manufacturing apparatus of Fig. 2; Fig. 4 shows a partial cross-sectional view of an example of a near-infrared heater. Fig. 5 is a schematic diagram showing the positional relationship between an example of the structure of the smoking means and the near-infrared heater and food when viewed from a plan side. Fig. 6 is an enlarged view of the vicinity of the suction port of the smoking means of Fig. 5. Fig. 7 is a sectional view of part A-A of Fig. 6.

1‧‧‧Food

2‧‧‧Container

11‧‧‧First Food

13‧‧‧Second Food

15‧‧‧Caramel Department

Claims (9)

A surface-baked food, which is characterized by comprising: a first food, which is made from pudding, cream brulee, custard pudding, ice cream, cake, ice milk, lact ice, ice fruit, Choose one or two or more foods from the food group consisting of biscuits, yogurt, pasta, and meat; and second foods containing fats and oils in which part or all of the surface of the second food is covered by the heating product of sugar, Wherein: the heating product of the first food and the sugar is layered; the layer of the second food is placed to cover the surface of the first food; the layer of the heating product of the sugar further covers the second food Part or all of the surface of the layer opposite to the aforementioned first food. The surface-baked food according to item 1 of the scope of patent application, wherein at least a part of the surface of the first food is covered by the second food. The surface-baked food according to claim 1, wherein the heating product of the sugar is one that heats the sugar attached to the surface of the second food to caramelize it. The surface-baked food according to claim 1, wherein the second food is one or two or more foods selected from the food group consisting of chocolates and fats and oils. The surface-baked food as described in item 1 of the scope of patent application, wherein the aforementioned fat is vegetable fat. The surface baked food according to claim 1, wherein the first food is filled in the container; the layer of the second food is placed so as to cover the container opening side of the first food filled in the container surface; The layer of the heating product of the sugar further covers a part or all of the surface of the container opening side of the layer of the second food. A method for manufacturing surface-baked food, the surface-baked food comprises: the first food is made from pudding, cream brulee, custard pudding, ice cream, cake, ice milk, lact ice, One or two or more foods selected from the food group consisting of ice fruit, cheese, yogurt, pasta, and meat; and a second food containing at least a part of the fat covering the surface of the first food, characterized by having the following Step: heating the sugar attached to the surface of the second food to produce a heating product of sugar, wherein: the first food and the heating product of the sugar are layered; the layer of the second food is placed so as to cover the first food A surface of a food; part or all of the surface of the second food layer opposite to the first food is covered by the layer of the heating product of the sugar. The surface-baked food manufacturing method described in claim 7 wherein the heating product of the sugar is obtained by heating the sugar and caramelizing. The surface baked food manufacturing method as described in item 7 of the scope of patent application, wherein the aforementioned fat is vegetable fat.

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