JPH0734703B2 - Two-layer solid food molding method and apparatus - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Prior Art] An inner filling material (filling material) such as bean paste, cream, fruit, and meat is wrapped with a dough material mainly composed of flour such as pie dough and donut dough by hand, Molding (solid molding of two layers) requires skill and is inferior in productivity,
There was also a problem with hygiene.

Therefore, in recent years, an automatic two-layer solid molding machine called an automatic wrapping machine has appeared, and it has become possible to obtain a large amount of inexpensive products.

However, the automatic two-layer solid molded product has a harder texture than the hand-wrapped product. In addition, flour dough materials that contain a lot of oils and fats such as pie dough and pastry dough receive unnecessary stress during the two-layer solid molding process, resulting in softening of the dough material, separation of oils and fats, and stickiness of the dough material. Caused a problem in the two-layer solid molding and destroyed the layered structure peculiar to the pie, and the desired product could not be obtained.

Conventionally, the following four methods have been taken to solve these problems.

i) A method of controlling by controlling the temperature in the working chamber for automatic two-layer solid molding at 8 to 10 ° C.

ii) A method of obtaining a dough material by preliminarily refrigerating a dough material raw material composed mainly of wheat flour and mixing it at a low temperature to automatically form a solid two-layer solid material.

iii) When mixing the raw materials for the dough material mainly consisting of flour,
A method to obtain low-temperature dough material using ice water, liquefied carbon dioxide, dry ice flakes, etc., and perform automatic solid molding of two layers.
(Japanese Examined Patent Publication No. 56-31090) iv) A method in which the dough material is cooled in a refrigerator or a freezer all day and night to automatically perform solid molding of two layers.

[Problems to be solved by the invention]

It was difficult to uniformly form the dough material in the automatic two-layer solid molding without adjusting the water content to be less than that of the usual dough material. As a result, the automatically wrapped product has a hard texture and no volume. Further, in the case of automatic two-layer solid molding of a dough material mainly composed of wheat flour containing a large amount of fats and oils, the above-mentioned methods i) to iv) are used, but each has the following problems. .

i) It is not effective in separating oils and fats from fabric materials and preventing stickiness, and the working environment of workers is not good.

ii) A large refrigerator is required, and raw material management is difficult.

iii), iv) In the case of the cloth material that has been previously cooled, the viscoelasticity of the cloth material remarkably increases, so that the load on the driving unit of the automatic two-layer solid molding machine is large. Furthermore, the dough is severely damaged, and thus the product has a low volume and a firm texture.

ii) ~ iv) Even if the cooled dough material is used, if the continuous operation is continuously performed by the automatic two-layer solid molding machine, the molding temperature gradually rises, oils and fats are separated, and the texture of the product becomes hard. Become.

Therefore, it is an object of the present invention to provide an automatic two-layer solid molding method which does not have such drawbacks.

[Means for solving problems]

The present invention relates to a two-layer solid food molding method for continuously forming a two-layer solid structure by continuously supplying a dough material to the entire circumference of an inner filler that is continuously supplied. A two-layer solid food molding method, characterized in that the dough material at a position pressed against the filling material is cooled from the surroundings by the supply member.

The present invention also provides a hollow inner filler guide tube, and an externally disposed inner filler guide tube that is substantially concentric with the inner filler guide tube and is formed to be longer than the inner filler guide tube on the downstream side. A two-layer solid food forming apparatus, comprising: a dough material supply guide member; and a cooling means provided around a position at which the dough material supply guide member is pressed against the internal filling material.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a cross-sectional view showing a mechanism from the internal filler strong rest part 3 and the dough material supply part 4 to the two-layer solid molding part 5 of a commonly used two-layer solid molding machine. The inner filling material is supplied in the direction of arrow 6 and the dough material is supplied in the direction of arrow 7, and two-layer solid molding is performed in the two-layer solid molding section 5.

Here, in the present invention, for example, a tubular jacket 8 is provided outside the fabric material guide member 2 near the two-layer solid molding portion 5.
Is provided and liquefied carbon dioxide gas, liquefied nitrogen gas, chlorofluorocarbon gas, etc. are flown into the jacket 8 to cool the material guide member 2 by adiabatic expansion, or by circulating brine to cool the two-layer solid molding part 5 The vicinity can be cooled. Further, instead of providing the jacket 8, it is possible to embed a pipe inside the fabric material guide member 2 and flow the cooling liquid.

The cooling temperature in the two-layer solid molding part 5 varies depending on the processing amount, viscosity, temperature and working environment temperature of the material to be supplied, but is generally -5 ° C to -60 ° C, preferably -10 ° C to -30.
℃ is suitable.

If the cooling temperature is higher than −5 ° C., the dough material becomes soft and sticky, and subsequent cutting cannot be performed. On the other hand, if the temperature is lower than -60 ° C, the dough material contacting the cooling surface will be excessively cooled and the flow state will be disturbed, so that a uniform product cannot be obtained.

〔The invention's effect〕

According to the method of the present invention, a freezer / refrigerator for raw materials and dough materials is not required, and the texture of the envelope product is soft, the texture is fine, and the volume is large by simple partial cooling.

In addition, when a dough material mainly composed of wheat flour containing a large amount of fats and oils is used, a layered soft pie-shaped bun can be prepared.

〔Example〕

 Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1 (pie manju) Table-1 Formulated wheat flour 100 (parts by weight) Skim milk powder 4 Granulated sugar 10 Salt 0.5 Bar-shaped margarine 70 (Nippon Reiva Co., Ltd. pallets) Ice water 50 Of the formulations shown in Table-1, bar-shaped The raw materials excluding margarine were mixed using a vertical mixer at low speed for 2 minutes and medium speed for 5 minutes, and then rod-shaped margarine was added and mixed at low speed for 1 minute to obtain a dough material at 15 ° C.

This flour-based dough material and the 10 ° C meat filling (internal filler) were supplied to each hopper of an automatic wrapping machine (S27DD type) manufactured by Leon Automatic Co., Ltd. This automatic wrapping machine was provided with a jacket through which the brine liquid at -20 ° C circulates from the hopper part (supply part) for the dough material, the hopper part (supply part) for the internal filler to the two-layer solid molding part. . The dough material and the internal filler were cooled, each was wrapped and molded into 40 g, and then baked in an electric oven at 200 ° C. for 20 minutes to obtain a pie manju (Example 1).

On the other hand, using the same material and method as in Example 1, except that the brine was not passed through the jacket portion of the automatic wrapping machine without cooling and calcination was performed, and pie manju was obtained (Comparative Example 1).

Further, using the same material and method as in Example 1, except that the temperature is 5 ° C all day and night.
Using the dough material stored in the refrigerator, it was envelope-molded without cooling and baked to obtain pie manju (Comparative Example 2).

The evaluations of Example 1 and Comparative Examples 1 and 2 are shown in Table-2.

Example 2 (cake donut) The raw materials shown in Table 3 were mixed to obtain a dough material mainly containing wheat flour. While cooling the hopper part for the dough material, the hopper part for the bean jam, and the two-layer solid molding part to -10 ℃, wrap the bean jam with the dough material to make 50g each, and fried at 190 ℃ for 3 minutes. A cake donut with bean paste was obtained (Example 2).

On the other hand, in Comparative Examples 3 and 4, the bean jam was wrapped in the dough material without cooling and fried similarly. The fabric material adheres to the packaging board,
I couldn't make uniform wrapping.

The product of the comparative example does not have a large volume and has a hard texture, whereas the product of the present invention is a cake-donut with a bean paste having a soft texture with a large volume and a fine texture.

Two-point preference test The product of the present invention and the comparative example product (2) were provided to 20 panelists, and the appearance, texture, volume, and overall evaluation were subjected to a sensory test by using a two-point preference test method.

Example 3 (Sweet potatoes) Table-4 100 parts by weight of Uraoshi sweet potato Sugar 20 Egg yolk 5 Butter 10 Fresh cream 5 Rum 3 The raw materials shown in Table 4 were mixed to obtain a sweet potato dough. From the hopper for the dough material to the two-layer solid molding section-
While cooling to 15 ° C, the dough was divided into 70 g pieces and rounded.

Egg yolk was applied and baked at 190 ° C. for 15 minutes to obtain a creamy sweet potato with a good melting in the mouth.

On the other hand, as a comparative example, when the divisional rounding of the fabric was tried without cooling, the dough material adhered to the packaging board, and the divisional rounding was impossible.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing an example of a mechanism from a dough material supplying section and an internal filler supplying section of an automatic two-layer solid molding machine to a two-layer solid molding section. 1 ... Internal filler guide tube 2 ... Dough material guide member 3 ... Internal filler supply unit 4 ... Dough material supply unit 5 ... Two-layer solid molding unit 6 ... Direction of internal filler supply Arrow indicating 7: Arrow indicating the direction of material supply 8: Jacket

Claims (8)

[Claims] 1. A two-layer solid food molding method for continuously forming a two-layer solid structure by continuously supplying a dough material to the entire circumference of an inner filler that is continuously supplied. A method for forming a two-layer solid food product, characterized in that the dough material at a position where it is pressed against the internal filler is cooled from the surroundings by its supply member. 2. The method for forming a two-layer solid food product according to claim 1, wherein the cooling is also performed on the upstream side of the dough supply from the position where the dough material is pressed against the internal filler. . 3. A hollow inner filler guide tube, a hollow outer filler guide tube disposed outside the inner filler guide tube, substantially concentrically with the inner filler guide tube, and formed long downstream of the inner filler guide tube. A two-layer solid food forming apparatus, comprising: a dough material supply guide member; and a cooling means provided around the position where the dough material supply guide member is pressed against the internal filler. 4. The two-layer solid according to claim 3, wherein the cooling means is also provided upstream of the dough supply from a position where the dough material is pressed against the internal filler. Food forming equipment. 5. The two-layer solid food product molding according to claim 3, wherein the cooling means is a jacket provided around the dough material guide member for supplying the dough material. apparatus. 6. The two-layer solid food product molding according to claim 3, wherein the cooling means is a cooling passage provided inside a dough material guide member for supplying the dough material. apparatus. 7. The two-layer solid body according to claim 3, wherein the inner filler guide tube is tapered near the position where the material is pressed against the inner filler. Food forming equipment. 8. The two-layer solid according to claim 3, wherein the dough material supply guide member is tapered near a position where the dough material is pressed against the internal filler. Food forming equipment.