JP2866079B2 - Food production method and food production mold - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a food having a double structure comprising an outer shell material and an inner packaging material contained therein, and a mold for producing food used in the method.

[0002]

2. Description of the Related Art Conventionally, various methods have been employed for producing a food having a two-layer structure composed of an outer skin material and an inner packaging material contained therein. 13A to 13D show an example of a method for producing a food having a two-layer structure. In this method, first, the inner packaging material 4 and the outer skin material 5 are continuously led out from the two-color nozzle to form a food base body 40 in which the outer surface of the inner packaging material 4 is covered with the outer skin material 5 over the entire length. Next, FIG.
As shown in (a), the tip of the food base body 40 is introduced into a cutting opening 41 a formed in a loop by a plurality of shutter pieces 41. Next, as shown in FIG.
By moving the shutter pieces 41 closer to each other to reduce the diameter of the cutting opening 41a, the food
0 is cut by the shutter piece 41 to form the food 6. Thereafter, the shutter pieces 41 are moved away from each other to enlarge the diameter of the cutting opening 41a,
As shown in (c), the leading end of the cut food base body 40 is introduced into the cutting opening 41a. Next, as shown in FIG. 13 (d), the shutter pieces 41 are moved closer to each other to reduce the diameter of the cutting opening 41 a, and the food material 40 is cut by the shutter pieces 41, as described above. , Food 6. By repeatedly performing the steps shown in FIGS. 13A to 13D, the food 6 can be continuously formed.

FIGS. 14A to 14C show another example of a method for producing a food having a two-layer structure. In this method, first, FIG.
As shown in FIG.
In the lower half. Next, as shown in FIG. 14B, the inner packaging material 4 is placed on the outer skin material 5 in the concave portion 43. Next, as shown in FIG. 14C, the outer skin material 5 is further injected into the upper half of the concave portion 43. In this manner, a food having the inner packaging material 4 included in the outer skin material 5 can be formed.

FIGS. 15A to 15C show another example of a method for producing a food having a two-layer structure. In this method, first, FIG.
As shown in (a), the outer skin material 5 is injected into each of the recesses 46 and 47 of the upper injection mold 44 and the lower injection mold 45. Next, as shown in FIG. 15B, the inner packaging material 4 is placed on the outer skin material 5 of the lower injection mold 45. Next, as shown in FIG. 15C, the upper injection mold 44 is put on the lower injection mold 45, and the outer skin material 5 of the upper injection mold 44 and the outer skin material 5 of the lower injection mold 45 are integrated. In this manner, a food having the inner packaging material 4 included in the outer skin material 5 can be formed.

FIGS. 16 (a) to 16 (c) show another example of a method for producing a food having a two-layer structure. This method is a so-called cream puff method. First, as shown in FIG.
FIG. 16 shows a state in which the massive outer skin material 5 is expanded by heating.
As shown in (b), a cavity 48 is formed inside the outer skin material 5. Next, as shown in FIG. 16C, a nozzle 49 is inserted into the cavity 48, and the inner packaging material 4 is injected into the cavity 48 through the nozzle 49. In this manner, a food having the inner packaging material 4 included in the outer skin material 5 can be formed.

[0006]

However, the method shown in FIG. 13 has a problem that it is difficult to include the inner packaging material 4 at a desired position of the outer skin material 5. 14 and FIG.
In the method shown in FIG. 5, the injection of the skin material 5 must be performed in two separate steps, and in the method shown in FIG. 16, the skin material 5 must be inflated, which is troublesome.

[0007] The present invention has been made in view of the above points, and it is possible to include an inner wrapping material at a desired position of an outer skin material, and to produce a food having a double structure without any trouble. It is an object of the present invention to provide a method for producing a food product that can produce a food product, and to provide a mold for producing food used in the production method.

[0008]

According to a first aspect of the present invention, there is provided a method of manufacturing a food, wherein a holding needle is protruded from a cavity of a food manufacturing mold, and an inner packaging material is inserted into the holding needle. The inner packaging material 4 is held in the cavity 2, and the outer packaging material 5 is injected into the cavity 2 to form a food in which the inner packaging material 4 is included in the outer packaging material 5.

A food production mold 1 according to a second aspect of the present invention is a food production mold used for molding a food 6 in which an inner packaging material 4 is encapsulated in an outer packaging material 5. Is injected into the cavity 2 and the inner packaging material 4 contained in the outer skin material 5 injected into the cavity 2 to pierce the cavity 2.
And a holding needle 3 for holding the holding needle.

[0010]

Embodiments of the present invention will be described below. The food production mold 1 includes a lower mold 1a, an upper mold 1b, and a front mold 1c.
And a metal or plastic mold composed of As shown in FIG. 2, a protrusion 10 is formed at the front of the upper surface of the lower die 1a, and the upper surface of the protrusion 10 is formed as a slope 11 that is inclined downward and forward. The lower mold 1a is provided with a lower recess 13 extending from the upper surface to the rear surface 12 and the slope 11 of the protruding portion 10, and communicates with the lower recess 13 and the rear surface of the lower mold 1a on the upper surface of the lower mold 1a. A groove 14 is provided in a recess. Further, the lower mold 1a has a lower recess 13 and a lower mold 1a.
A through hole 15 communicating with the lower surface of the lower recess 13 is provided, and positioning recesses 16 are provided on both sides of the lower recess 13.
Further, screw holes 17 are provided on both sides of the front surface of the lower die 1a, and a recess 18 is formed between the screw holes 17 to be inserted.

As shown in FIG. 3, an overhang portion 19 is formed at the lower portion of the front surface of the upper die 1b, and the upper surface of the overhang portion 19 has an inclined surface 20 having the same inclination as the inclined surface 11 and inclined forward and downward.
It is formed as. The upper mold 1b has an upper recess 2 extending from the lower surface to the front surface 21 and the inclined surface 20 of the overhang portion 19.
2 are provided, and an upper concave portion 22 and a concave groove 23 communicating with the rear surface of the upper die 1b are provided on the lower surface of the upper die 1b.
Further, positioning projections 24 are provided on both sides of the upper concave portion 22 on the lower surface of the upper die 1b.

As shown in FIG. 4, an extension portion 25 is formed at the front of the lower surface of the front mold 1c, and the extension portion 25 is provided with insertion holes 26 penetrating through the front and rear surfaces. Part 25
On the rear surface 26, an insertion protrusion 27 is provided between the insertion holes 26 to protrude. The rear part of the lower surface of the front mold 1c is the slope 1
1 and the inclined surface 20 are formed as an inclined surface 28 that is inclined downward and forward with substantially the same gradient as the inclined surface 20, and the inclined surface 28 is provided with a front concave portion 29.

When assembling the food manufacturing die 1, the upper die 1b is placed on the lower die 1a so that the positioning projections 24 of the upper die 1b are fitted into the positioning recesses 16 of the lower die 1a as shown in FIG. Place. In this manner, the lower recess 13 and the upper recess 22 are opposed to each other except for the front face, and the grooves 14 and the recessed grooves 23 are opposed to each other over the entire length so as to be matched. Match flush. Next, the insertion protrusion 27 of the front mold 1c is fitted into the insertion recess 18 of the lower mold 1a, and the oblique surface 28 of the front mold 1c is placed on the inclined surfaces 11 and 20 so that the lower mold 1a, the upper die 1b, In combination with the mold 1c, the front recess 29 is made to face and match the front surface of the lower recess 13 and the front surface of the upper recess 22. Finally, a fastening bolt 30 is inserted into the insertion hole 26 from the front of the front die 1c and screwed into the screw hole 17 of the lower die 1a to be tightened. In this manner, the cavity 2 is formed by the lower concave portion 13, the upper concave portion 22, and the front concave portion 29, and the sprue 31 is formed by the groove portion 14 and the concave groove 23, thereby obtaining the food manufacturing mold 1 as shown in FIG. Can be.

Next, a method for producing bean paste marshmallows using the food production mold 1 will be described. First, as shown in FIG. 1A, the holding needle 3 is inserted into the through hole 15 from below the lower die 1 a to project the holding needle 3 into the lower recess 13, and the through hole 15 is closed by the holding needle 3. A head 3a is formed at the lower end of the holding needle 3, and a spring 50 is fitted between the head 3a and the lower opening edge of the through hole 15, as shown in FIG. The holding needle 3 is moved down by the elastic force of the spring 50 and its tip is retracted from the lower concave portion 13 (cavity 2) into the through hole 15, and resists the elastic force of the spring 50 as shown in FIG. By moving the holding needle 3 upward, the tip of the holding needle 3 is made to protrude from the through hole 15 to the lower recess 13 (cavity 2). The holding needle 3 is shown in FIG.
(A) As shown in FIG.
8A, or a tip that is separated into a plurality of holding pieces 52 that sandwich the inner packaging material 4 as shown in FIG. 8B.

Next, as shown in FIG. 1 (b), the inner packaging material 4 pierced into the tip of the holding needle 3 and held. At this time, the inner packaging material 4 is set so as to be located substantially at the center of the cavity 2. Next, the food mold 1 is formed by combining the upper mold 1b and the front mold 1c with the lower mold 1a according to the above-described procedure, and the nozzle 32 is inserted into the outer opening of the sprue 31 as shown in FIG. The outer skin material 5 which is a material of marshmallow is ejected from the nozzle 32 and the outer skin material 5 is injected into the cavity 2 through the sprue 31 to wrap the inner wrapping material 4 with the outer skin material 5.

The skin material 5 is prepared, for example, by mixing gelatin, sugar and water at a weight ratio of 1: 7: 2 so that the viscosity at 40 ° C. becomes 10,000 to 100,000 cps. In addition, the temperature of the outer skin material 5 at the time of injection is set at about 40 ° C. in order to be in a liquid state so as to have fluidity, and the injection pressure is about 2 kg /
Set to cm ² . Next, as shown in FIG. 1 (d), the food production mold 1 is cooled at about 0 ° C. for 5 minutes to cool the outer skin material 5 to about 7 ° C. and solidify. Thereafter, the upper mold 1b and the front mold 1c are removed from the lower mold 1a to divide the food production mold 1, and the molded product 33 is taken out from the lower recess 13 as shown in FIG. 1 (e). Next, as shown in FIG. 1 (f), finish processing such as forming a pattern 37 on the outer cover material 5 of the molded product 33 is performed.
It is possible to manufacture a marshmallow containing bean jam, in which the bean jam of the inner packaging material 4 is included in the marshmallow of the outer skin material 5.

As described above, the inner packaging material 4 is pierced and held by the holding needle 3 projecting into the cavity 2, and the outer skin material 5 is injected into the cavity 2 in this state. Can be prevented from being displaced, and the inner wrapping material 4 can be included in a desired position of the outer wrapping material 5. In addition, since the inner packaging material 4 is set with a certain gap between the lower concave portion 13, the upper concave portion 22, and the front concave portion 29, the inner packaging material 4 can be included substantially in the center so as not to protrude from the outer skin material 5. In addition, even though the holding needle 3 is used, it is possible to prevent the trace of the holding needle 3 from remaining on the soft outer material 5.

FIG. 9 shows a production line of the food production method. Reference numeral 36 denotes a transport rail having an infinite loop shape, on which a large number of food manufacturing dies 1 are mounted and advanced in one direction. At the position, a release agent such as edible vegetable oil is applied to the lower recess 13 and the holding needle 3 is protruded as shown in FIG. 1 (a). At the position, the encapsulating material as shown in FIG. 1 (b) Is set, the molds are combined at the position as shown in FIG. 1 (c), and then the shell material is injected. Thereafter, the food manufacturing mold 1 is transported along the transport rail 36 as shown by the arrow to perform a cooling step as shown in FIG. 1D, and a molding step as shown in FIG. Demold the object, then
The finishing process is performed sequentially at the position.

At the position shown in FIG. 9, a concave step 53 as shown in FIG.
When the food manufacturing die 1 passes above the concave step 53, the holding needle 3 moves down by the elastic force of the spring 50, and the tip thereof is pulled out of the molded product 33 in the cavity 2. In addition, the end face on the side of the concave step 53 is formed as an upwardly inclined surface 54, and when the lower die 1a moves from the position after the molded product 33 is released, the upwardly inclined surface 54 is formed. By passing above, the holding needle 3 is raised
4 and is pushed upward from the lower side to move upward.
a protrudes into the lower recess 13.

In the above-described food production method and food production mold of the present invention, the encapsulating material 4 is made of chocolate or fruit,
The outer skin material 5 can be applied to the manufacture of ice cream with ingredients as ice cream. In addition, the inner packaging material 4 can be used as chocolate or fruit, and the outer skin material 5 can be used as a material for cake sponge, and can be applied to the production of a cake with ingredients. In this case, the skin material 5 is composed of 3 parts by weight of flour, 3 parts by weight of eggs,
It can be prepared by mixing 3 parts by weight of sugar and 1 part by weight of foam. Further, the inner wrapping material 4 is made of cheese, and the outer skin material 5 is made of hamburger dough. In this case, the skin material 5 is composed of 2 parts by weight of flour (bread crumbs), 5 parts by weight of minced meat, and 3 parts of onion.
It can be prepared by mixing in parts by weight. Also,
It can also be applied to the manufacture of brick products. In the case of the above-mentioned cake or hamburger, after the shell material 5 is poured into the food production mold 1, it is heated and the molded product 33 is solidified and then released.

FIG. 11 shows another embodiment of the food production mold 1. In this food production mold 1, the lower mold 1a and the upper mold 1b
Are connected by a hinge 55, and the lower mold 1a and the front mold 1c are connected by a hinge 56. By connecting the lower die 1a and the upper die 1b and the lower die 1a and the front die 1c with the hinges 55 and 56 in this way, the upper die 1b and the front die 1c are rotated with respect to the lower die 1a. Then, the molded product 33 can be taken out by opening the mold, and the food can be easily manufactured.

FIG. 12 shows another embodiment using the food production mold 1. In this embodiment, a food production mold 1 composed of a lower mold 1a and an upper mold 1b is used.
A lower recess 13 is provided on the upper surface of the lower die 1a, and a groove 14 communicating with the lower recess 13 and the rear surface of the lower die 1a is formed on the upper surface of the lower die 1a. Further, the lower die 1a is provided with a through hole 15 communicating with the lower recess 13 and the lower surface of the lower die 1a. An upper concave portion having substantially the same shape as the lower concave portion 13 is provided on the lower surface of the upper die 1b, and a concave groove 23 communicating with the upper concave portion 22 and the rear surface of the upper die 1b is provided on the lower surface of the upper die 1b. .

First, as shown in FIG. 12 (a), the holding needle 3 is inserted into the through hole from below the lower die 1a, and
3, the holding needle 3 is made to protrude, and the through hole is closed by the holding needle 3. The holding needle 3 is shown in FIGS. 7A and 7B or FIG.
8A and 8B. Next, as shown in FIG.
Pierce and hold the tip. At this time, the inner packaging material 4 is set so as to be located substantially at the center of the cavity 2. Next, the lower mold 1a and the upper mold 1b are combined to form the food manufacturing mold 1.
The tip of the nozzle 32 is brought into contact with the outer opening of the sprue 31 as shown in FIG.
The outer skin material 5 which is a material of marshmallow is injected from the above, the outer skin material 5 is injected into the cavity 2 through the sprue 31, and the inner wrapping material 4 is wrapped by the outer skin material 5.

The skin material 5 is prepared, for example, by mixing gelatin, sugar and water at a weight ratio of 1: 7: 2 so that the viscosity at 40 ° C. becomes 10,000 to 100,000 cps. In addition, the temperature of the outer skin material 5 at the time of injection is set at about 40 ° C. in order to be in a liquid state so as to have fluidity, and the injection pressure is about 2 kg /
Set to cm ² . Next, as shown in FIG. 12 (d), the food production mold 1 is cooled at about 0 ° C. for 5 minutes to cool the outer skin material 5 to about 7 ° C. and solidify. Thereafter, the upper mold 1b is removed from the lower mold 1a, and the food manufacturing mold 1 is divided.
The molded article 33 is taken out from the lower recess 13 as shown in FIG. Next, as shown in FIG.
A finish marshmallow in which the bean paste of the inner wrapping material 4 is included in the marshmallow of the outer skin material 5 can be manufactured by performing a finishing process such as forming a pattern 37 on the outer surface.

[0025]

As described above, according to the first aspect of the present invention, a holding needle is projected from a cavity of a food production mold,
The inner packaging material is pierced into the holding needle to hold the inner packaging material in the cavity, and the outer packaging material is injected into the cavity to mold the food with the inner packaging material enclosed in the outer packaging material. Can be prevented from occurring, the inner wrapping material can be included in a desired position of the outer skin material, and a food having a double structure can be manufactured without trouble. .

According to a second aspect of the present invention, there is provided a food production mold used for molding a food in which an inner packaging material is encapsulated in an outer packaging material, comprising: a cavity into which the outer packaging material is injected; And a holding needle for piercing the inner packaging material contained in the outer packaging material injected into the cavity and holding the inner packaging material in the cavity, so that the inner packaging material is displaced when the outer packaging material is injected by holding the inner packaging material with the holding needle. It can be prevented from being raised, can enclose the inner packaging material at a desired position of the outer skin material, and can produce a double-structured food without any trouble.

[Brief description of the drawings]

FIGS. 1A to 1F are schematic views showing an example of an embodiment of the present invention.

FIG. 2 is a perspective view showing a lower die of the above.

FIG. 3 is a perspective view showing the upper die of the above.

FIG. 4 is a perspective view showing a front mold of the above.

FIG. 5 is an exploded perspective view showing the food production mold according to the first embodiment.

FIG. 6 is a perspective view showing the food production mold of the above.

FIGS. 7A and 7B are cross-sectional views illustrating the operation of the holding needle according to the first embodiment.

FIG. 8A is a sectional view showing another example of the holding needle of the above,
(B) is sectional drawing which shows another example of the holding needle same as the above.

FIG. 9 is a schematic view showing a production line of the above.

FIG. 10 is a schematic view showing a part of the production line of the above.

FIG. 11 is an exploded perspective view showing another example of the food production mold of the above.

12A to 12F are schematic views showing another embodiment of the above.

13A to 13D are cross-sectional views showing a conventional example.

14A to 14C are cross-sectional views showing another conventional example.

FIGS. 15A to 15C are cross-sectional views showing still another conventional example.

16A to 16C are cross-sectional views showing still another conventional example.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Mold for food production 2 Cavity 3 Holding needle 4 Inner packaging material 5 Outer skin material

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁶ , DB name) A23P 1/08 A23G 3/00 A23G 9/22 A23L 1/317

Claims (2)

(57) [Claims] 1. A holding needle is protruded from a cavity of a food production mold, an inner packaging material is pierced into the holding needle, the inner packaging material is held in the cavity, an outer shell material is injected into the cavity, and the inner packaging material is embedded in the outer shell material. A method for producing a food, comprising molding a food product. 2. A food production mold used for molding a food in which an inner packaging material is encapsulated in an outer packaging material, wherein the inner packaging material is included in the cavity into which the outer packaging material is injected and the outer packaging material injected into the cavity. And a holding needle for piercing the material and holding it in the cavity.