JPH074140B2 - Method of manufacturing edible container - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shallow plate-shaped or cup-shaped edible container for storing cold confectionery such as soft ice cream and ice cream, and various foods, that is, it has a small apparent specific gravity, is porous, and has a light taste. The present invention relates to a method of manufacturing an edible container that is pleased to be crispy.

[0002]

2. Description of the Related Art In general, edible containers and plate-shaped edible substrates that sell cold confectionery such as soft ice cream and ice cream at stores are sold by each manufacturer by adding a large amount of water to raw materials such as flour. The so-called water type kneaded and kneaded together is heated and baked with a high-temperature heating plate, or a waffle cone or a waffle cup with a cup-like shape formed from this heated and baked plate-like body into a cone or tart. The dish-shaped edible containers that hold sweets are packed and delivered to the ice cream and tart confectionery sales sites. Waffles, wafers, waffle cups, and edible dishes for tart confectionery are fragile because their mouth feels crispy, and they are hard to withstand a little shock, and easily damaged during storage or transportation, so they are shipped from the factory after baking. Of course, there are many difficulties in handling ice cream and confectionery sales after shipping.

A method for manufacturing an edible container is disclosed in Japanese Patent Publication No. 2-42449 which was previously developed by the present applicant to eliminate these problems. This manufacturing method is a step of spreading and spreading a water species obtained by kneading wheat flour and water on a heating plate, and the kneaded product by sandwiching the kneaded product on the heating plate spread and spread in this step with another heating plate. A heating and drying step of heating and drying the wheat starch in the gelatinized state, and heating to such an extent that the water content in the kneaded material is evaporated; and a step of cooling the plate-shaped formed body that has been heated and dried in this step in a dry state, Finishing heating step of heating the plate-like heat-dried and cooled product that has been cooled in the dry state in the process to the extent that it is softened again, and the heat-softened plate-shaped body that is heat-softened in this process is formed into a desired shape. A method of manufacturing an edible container, characterized by further comprising a molding step.

[0004]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The heat-dried plate-shaped molded articles in the above-mentioned prior art are shown in Table 1 and Table 2 below depending on the difference in the heat-drying conditions and the residual water content.
It has the following properties.

[0005]

[Table 1]

[0006]

[Table 2] As can be seen from these tables, residual water content is 10-12%
The plate-shaped body 5A and the plate-shaped body 5B having a residual water content of about 3% have a problem that there are tradeoffs between the heating plate and the handleability, and the finishing heating time. In addition, 120 ℃ to solve each of these problems
It was heated at about 150 seconds for about 150 seconds to make a plate-shaped product with a residual water content of 6-8%, but even at this temperature, the starch tissue and water are not sufficiently bound, that is, hydrated. However, the difficulty of peeling from the fired plate due to its softness and easy tearing is indelible.

From this point of view, a product having a crispy mouthfeel, that is, a porous, lightweight and thin plate product is 180 ° C.
If the starchy texture is completely baked by heating above a certain level, the oil and fat content also reaches the boiling point or above, and the sugar content is calmerized to a certain extent and becomes brownish to some extent, the composition as a starch-based baked food product must be obtained. Is difficult to remove, and even if it can be removed, it has not been subjected to a heat treatment for stabilizing it as a food, so there are problems such as alteration of starch quality and oxidation of oils and fats. In addition, the residual water content in Table 1 above is 10
About 12% of the water content of the plate-shaped body 5A is about 30 to 40% of the bound water of the tissue mainly composed of starch and the solution water that forms sugar solution by binding with sugar, and the other exists as free water. It seems that there is.

Therefore, the heat energy for the final finishing heating step of the plate-shaped formed body 5A is used for the phase change depending on the temperature of the water with respect to the free water of the water remaining in the tissue. In other words, the bond water of starch tissue and the solution water in which sugar and other water-soluble substances are dissolved (chemical water) require a much larger proportion of energy to be used for dissociation of bonds, etc., compared to a simple phase change of free water. It seems to consume part. For this reason, the finishing heating process requires a heating time of about 210 seconds or more at 60 seconds or more, and especially at a store where heating finishing is performed in front of the customer, if the finishing temperature is raised and the heating time is shortened, only the surface is burnt. However, it is not preferable because the inside is not heated.

Further, if the product is sold in a state where there is a large amount of bound water or chemical water, the texture will not be crispy, and the taste and flavor will be lacking. Further, as shown in Table 2 above, the plate-shaped forming body 5B in which the water species is previously heated to 180 ° C. for about 90 seconds so that the residual water content is about 3% becomes brittle when cooled, and easily cracks and breaks. There is a big problem that it is difficult to handle as I did.

On the other hand, although there is this problem, not only most of the free water contained in the one shown in Table 2 above but also chemical water in which water, sugar and other water-soluble substances bound in the starch composition are dissolved. Even if it absorbs moisture again, the moisture is a simple moisture in the product, that is, a small amount of free water and never becomes bound water, so this moisture is heated for a short time. It has the good point that it can be easily dissipated and that it can be restored without losing the taste and flavor. In any case, in order to cover the outside of the edible container to be sold with a paper sleeve, it is necessary to separately prepare this paper sleeve, which is a troublesome problem.

In order to eliminate the above-mentioned problems, the present invention prevents the cracks and defects in the distribution process by shipping a humidified edible plate and heat-drying it again with the paper sheet at the shipping destination. The object is to obtain a hygienic edible container with a paper sleeve on the outside by shaping and solidifying into a dish or cup after softening.

[0012]

Means for Solving the Problems The above-mentioned object of the present invention is to provide a step of flowing down and spreading a water species obtained by kneading raw materials such as wheat flour, sugar, fats and oils and water onto a heating plate, and the heating through the steps. The water species on the plate is sandwiched between other heating plates, and the wheat starch in the water species is gelatinized, and the heat drying step is performed so that the moisture in the water species is evaporated, and the heat drying is performed in this step. The plate-shaped formed body obtained in a dry state is peeled off from the heating plate, and then the plate-shaped formed body is re-humidified, and a paper sheet is polymerized on one surface of the humidified plate-shaped product that has undergone this step. And a finishing heating step of further heating and drying the softened plate-shaped product 6 and softening it, and molding the heat-dried and softened plate-shaped body that has undergone this step in the shape of a plate or cup with the paper sheet existing surface outside. By solidifying after cooling,
And a molding step of molding into an edible container whose outer side is surrounded by paper sheets. The heat-dried and softened plate may be formed by polymerizing paper sheets, or characters or patterns may be printed or printed on the paper sheets.

[0013]

By heating a kneaded product of water species with a heating plate at about 170 ° C to 220 ° C, it is possible to prepare a heat-dried plate-shaped body having a water content of about 3%. Since this plate-shaped formed body has a small water content of 2 to 6%, it can be easily peeled from the heating plate with a scraper or the like. Since the peeled plate-like formed body becomes hard and brittle when it is cooled as it is, and is easily cracked with parin, in the present invention, for example, after peeling, for example, 20 g of the plate-shaped formed body is sprayed with about 2 g of a humidified spray. Water is sprayed to give a humidified plate-shaped product which is moistened to have a water content of about 8 to 14%.

Since the humidified plate-shaped product has a moisture content of about 7 to 16%, it is flexible and bends, so that it is easy to handle when it is stored or transported, and it may be cracked or cracked. Absent.

Then, the above-mentioned products are packaged, for example, in units of 10 and shipped to users such as ice cream sellers, and the user side forms the humidified plate-shaped products transported into plates or cups. It is heated and dried again and finish heating for softening is performed. At this time, paper sheets may be superposed on one surface of the humidified plate-shaped product and finish heating may be performed, but in any case, the water contained in the product adheres to the surface of the tissue in a state of almost humidity. As a result, dehydration and drying do not require heat change of the structure of the humidified plate-shaped product, so that the above-mentioned finish heating drying is compared with the plate-shaped formed body originally having a water content of 10 to 15%. It is possible to significantly reduce the time required for the heating, and it is possible to reduce the amount of heater power per sheet to about one third.

Immediately after the finish heating and drying, the heat-dried and softened plate immediately after being softened by the softening and fluidizing action of the sugar and fats and oils contained therein is shaped into a plate or a cup with the surface of the paper sheet facing outside and then cooled and solidified. By doing so, it is possible to make and sell a hygienic edible container whose outer side is surrounded by a paper sleeve.

[0017]

EXAMPLES Examples will be described with reference to the drawings. The basic method for producing an edible container of the present invention is as follows. First, flour and water are kneaded in equal weights, and an appropriate amount of sugar and fats and oils are mixed and mixed on a heating plate 10 as shown in FIG. Extend the flow down. Then, the kneaded material 2A on the heating plate 10 is sandwiched by another heating plate as shown in FIG. 3 so that the wheat starch in the kneaded material 2A becomes alpha and the water content in the kneaded material 2A is sufficiently evaporated. Heat-dry at 180 ° C. for about 90 seconds.

Next, as shown in FIG. 1 and FIG. 2, the heating plate 10 is heated and dried in the dry state.
It is peeled off from above with a scraper SC and conveyed by a belt conveyor B to the next humidifying step. The transported water content of the plate-shaped forming body 5 of about 20 grams is about 3%. In the present invention, the plate-shaped forming body 5 is formed in the spray chamber S as shown in FIG. By spraying about 2 g of water from the upper and lower surfaces with the spray nozzle SN and applying moisture again so that the water content is about 10 to 14%, a flexible humidified plate-shaped product 6 as shown in FIG. 4 is obtained. be able to. Then, after the humidified plate-shaped product 6 is naturally cooled or forcedly cooled by a fan F or the like by a known means as shown in FIG. 1 to prevent the surface from sticking, for example, as shown in FIG. It is packaged each time and shipped to users such as ice cream distributors. Then, on the user side, in order to newly heat and dry the humidified plate-shaped product 6 and soften it, a finishing baking device A for heating and drying as shown in FIGS. 7 and 8 is used.

That is, as shown in the above-mentioned drawings, this firing device A has a proper number of ventilation holes 13, 13 formed in the upper plate 11a, the lower plate 11b and the rear plate 12 of the lower case 11 having a hollow flat rectangular parallelepiped shape. , The knob 15a provided on the outer surface of the front plate 14
The firing temperature controller 16 operated in (1) is provided in the space 17 on the inner surface of the front plate 14. Then, the heat ray reflective sheet 1 is placed on the heat insulating and heat insulating material 18 which is laid flat on the upper plate 11a of the lower case 11.
9. A calciner main body 22 provided with a hot plate 21 with a panel heater 20 sandwiched in the center is provided. Further, a heat ray reflection sheet 27 and a panel heater 28 are sandwiched in the center on the lower surface of a heat insulating heat insulating material 26 attached so as to close a lower opening 25 of an upper case 24 connected to a rear upper edge of the main body of the firing device by a hinge 23. By including the baking plate lid 30 provided with the attached hot plate 29, the finishing baking device A suitable for the finishing heating step in the present invention can be configured.

This baking device A is installed at the store of an ice cream or soft ice cream store, and has a pre-set panel heater 2
The temperature of the hot plates 21 and 29 is controlled by setting the knobs 15a to 0 and 28 in the range of 110 to 150 W, and the desired firing elapsed time is set to be announced by the knob 15b. Panel heater 20,2
8 rises to a certain temperature, for example, 170 to 230 ° C., the baking device lid 30 is inserted through the hinge 23 as shown in FIG.
7, the humidified plate-shaped product 6 is placed on the hot plate 21 as shown in FIG. 7 together with the paper sheet 7 as shown in FIG. 6, and the baking device lid 30 is held around the hinge 23 with the handle 30a. When closed as shown in FIG. 8, the above-mentioned product 8 has two hot plates 2 and 29 between the hot plates 21 and 29.
Finished by 1,29.

This baking time is set by the time setting knob 15b so that the heat-dried and softened plate-like body 8 which is baked up in a constant state can be produced with the operation of the baking temperature controller 16 immediately. 9 and the state shown in FIG. 10 and then molded as shown in FIG. 11, a cup-shaped edible container C whose outer side is surrounded by paper sheet 7 can be obtained as shown in FIG. That is, the molding process will be described in detail with reference to FIG.
As shown in FIG. 5, the heat-dried and softened plate-shaped body 8 is placed on the upper surface of the female mold 32 having the cup-shaped recess 31 with the surface of the paper sheet 7 facing downward. Next, when the male die 33 having a shape matching the recess 31 is moved downward as shown in FIG. 11 through the state shown in FIG. 10, the outer side is surrounded by the paper sheet 7 as shown in FIGS. 12 and 13. The edible container C having a crispy mouthfeel according to the present invention can be obtained. In order to make a dish-shaped container for tart confectionery, a female mold 34 having a shallow recess and a male mold 36 having a flat convex surface 35 as shown in FIG. 14 are used. It is possible to obtain a dish-shaped edible container C having a crispy texture with the paper leaf 7 attached to the outer side.
Moreover, in the initial heating and firing, the grid-shaped uneven stripes 4 are formed on the heating plate 10.
If the engraving is applied, the plate-shaped forming body 5 and the humidified plate-shaped product 6 also have a checkered pattern, so that the edible container C with checkered checkerboard can be obtained.

Since this edible container C is slightly cooled at the same time as molding and is in a hardened state after molding, the edible container C does not lose its shape. Since it can be sold and the purchaser can hold the edible container C from the outside of the paper sheet 7, the edible container C does not become dirty even after finishing eating the ice cream or the like in the edible container. The edible container itself can be eaten hygienically afterwards. In addition, since the humidified plate-shaped product 6 is preliminarily heat-processed, the wheat starch is pregelatinized, the protein in the wheat flour is hardened to some extent, and the water content is about 10 to 15%. Since it can withstand impacts and does not crack or crack, it can be delivered with almost no fear of damage during transportation.

Further, at the time of initial heating, the plate-shaped forming body 5 which has been heated and dried is heated by the heating plate 10 in order to evaporate water sufficiently to dehydrate.
It is very easy to peel from
Since it is only moistened by about 15% by weight, the amount of heat required for dehydration in the finishing heating process such as at an ice cream sales store may be small, and the browning of the heating and baking surface can be adjusted according to the taste of the store. Since it is enough, it not only can shorten the firing time in the field greatly, but also solve the problem of heat dissipation.

Next, the above embodiment will be described more specifically. Wheat flour 100 Sugar 40 Oil and fat (white squeezing oil) 15 Salt 0.2 (Some eggs, milk, salt, colorants, fragrances, etc.) Water 110 is thoroughly mixed with stirring to make water species 2.

Then, this water type 2 is vertically and horizontally as shown in FIG.
The heating plate 10 is spread downward on a heating plate 10 engraved with grid-like irregular stripes 4 at 10 mm intervals.
It is heated to about 0 ° C to 200 ° C and then is spread down and another heating plate 10b is placed on the lower heating plate 10a via a hinge 10c.
It is pressed against the upper surface of the plate to heat the water species 2 sandwiched between the two heating plates 10a and 10b so that the temperature of the water species 2 is maintained at 160 ° C to 180 ° C for a certain period of time, and the water species 2 is baked, and then the heating plate 10a is heated. , 10b
Both of them are opened and the plate-shaped formed body 5 is taken out by a scraper SC or the like. After this, the humidified paper sheet 7 is attached again to obtain a humidified and paper sheet-attached plate-shaped product 8. (A) The conditions for the spreading and heating of water type 2 are as follows: (1) The amount of water flowing down once is approximately 25cc (2) The temperature of the heating plates (one set of the upper and lower) 180 to 200 ° C (3) Mutual heating plates The thickness of the water species 2 that has flowed down is determined to be approximately the same as the thickness of the fired body. (B) Conditions for heat processing (1) Heating plate spacing This is the thickness of the firing base (disc-shaped firing product). (2) Baking temperature time 180 ℃ (baking plate surface) to 190 ℃, time 45
~ 90 seconds (3) Situation of fired substrate (disc-shaped fired product) (4) Residual water content of heated fired substrate (using moisture meter of Kett company) (5) All heating plate intervals should be 2.5m / m. (6) Baking temperature is 170 ° C, 190 ° C Time is 170 ° C for 60 seconds 190 ° C for 45 seconds (7) Heat-dried plate-shaped body 5 and residual water content (111) (170 ° C, 90 seconds) Slightly pinkish yellow, slightly soft Residual water 5.4% (121) (190 ° C, 40 seconds) Brown yellow, slightly hard Residual water 3.7% Both have a grid of 10 mm square with a height of about 1.5 mm on both surfaces. A plate-shaped body 5 that has been dried by heating is obtained.

The plate-shaped body 5 can be eaten as it is because the wheat starch is gelatinized, but in the present invention, the heat-dried plate-shaped body 5 is peeled from the heating plate 10 in the dry state. It is conveyed to the next humidification step, and the conveyed plate-shaped forming body 5 is newly regenerated in the humidification step to have a water content of 1
After humidifying to about 2% by a water spray, a humidified plate-shaped product 6 is prepared, and then stickiness on the surface thereof is removed by natural air cooling or forced air cooling with a fan F. Then, this is carried to the user side, and the user heats the humidified plate-shaped product 6 again in the finishing heating step, polymerizes it with the paper sheet 7 and finish heating, thereby heating and drying by the softening and flowing action of the contained sugar and fats and oils. Immediately after the softened plate-like body 8 is formed, it is molded into a cup-like shape or a dish-like shape and then cooled and solidified, and the outer side is surrounded by the paper sheet 7 and the edible container C has a crispy and pleasant texture.
(FIGS. 13 and 15) are obtained. Table 3 below shows the relationship between the residual moisture and the baking and texture (mouth feel) of the disc-shaped finish-heat-dried and softened plate-shaped body 8 which was cooled without being molded.

[0027]

[Table 3] In both cases, the mouthfeel is crispy and delicious, but the difference in heating conditions is somewhat felt as a texture. In addition, the residual water content of the plate-shaped body 5 is 3.0%.
At around ± 0.5%, it was clearly seen that the conditions at the time of the initial heating process affect the finish heating.
As is apparent from the result of Experiment No. (221), the heat-treated base material under the condition of 1) could be commercialized in 45 seconds if the finishing heating temperature was 180 ° C. The edible container C may be in the shape of a plate, a bowl, or the like other than the cup-shaped one, and the heat-dried and softened finished product 8 that has been finished and baked.
Even if the paper sheet 7 is superposed on itself and molded, the edible container C whose outside is surrounded by the paper sheet 7 can be obtained.

[0028]

Since the present invention is constructed as described above, it has the following effects. 170 ℃ ~
By heating the kneaded material 2A with the water species 2 by the heating plate 10 at about 220 ° C., it is possible to prepare the heat-dried plate-shaped forming body 5 having a water content of about 3%. Is 3
Since it is as small as about 10%, it has a first effect that it can be easily peeled off from the heating plate 10 by a scraper SC or the like, and can be easily conveyed to the next step.

Since the peeled plate-shaped forming body 5 is hardened and fragile and easily broken when cooled as it is, particularly in the present invention, about 20 grams of the plate-shaped forming body 5 after peeling is wetted with a humidifying spray or the like. By spraying about 2 grams of water and adding moisture so that the water content becomes about 9 to 14%, a flexible, humidified plate-shaped product 6 can be produced.
Since this humidified plate-shaped product 6 is flexible and bendable,
It has a second effect that it is easy to handle when it is stored or transported, and is not chipped or cracked.

When the product 6 is newly heated and dried and the finish heating for softening is performed, the sheet 7 is superposed on one surface of the humidified plate-shaped product 6 to perform the finish heating. Since the water content is almost adhered to the surface of the tissue in a damp state, the dehydration and drying thereof do not require heat change of the tissue of the humidified plate-shaped product 6, so that the original water content is 10 to 15%. % Of the plate-shaped formed body
Compared to 5A, the time required for the finish heating and drying can be significantly reduced, and the heater power amount per sheet can be reduced to about one third, so the running cost can be reduced and the third method is economical. It has an effect.

Then, the heat-dried and softened plate-like body 8 immediately after being softened by the above-mentioned finishing heat-drying is quickly formed into a cup or a dish by the softening flow operation of the contained sugar or fat, and then cooled and solidified, so that the outside is paper. Since a hygienic edible container surrounded by a sleeve can be made and sold quickly, the waiting time for customers can be shortened as much as possible, and the purchaser can purchase the edible container itself inside the paper sleeve. Since it can be eaten hygienically, there is also a trendy fourth effect that the pollution of garbage can be reduced by this amount.

According to claim 2, a maker name, a food type, etc. can be printed with a beautiful pattern on the surface of the paper leaf 8 surrounding the outer surface of the edible container C, and a manufacturing date can be stamped. The above effect is added.

[Brief description of drawings]

FIG. 1 is an explanatory view of a procedure for producing a humidified plate-shaped product according to the present invention.

FIG. 2 is a perspective view of a heating / firing device suitable for the present invention.

FIG. 3 is a partially cutaway sectional view showing a usage example of the one shown in FIG.

FIG. 4 is a perspective view of a humidified plate-shaped product.

5 is a cross-sectional view of the state shown in FIG. 4 in a polymerized state.

FIG. 6 is a perspective view showing a relationship between a paper sheet and a humidified plate-shaped product.

FIG. 7 is a perspective view showing an example of a firing device used for finish firing.

FIG. 8 is a cross-sectional view showing a usage example of the one shown in FIG.

FIG. 9 is a cross-sectional view showing a separated state of a molding die.

FIG. 10 is a sectional view showing a state different from that of FIG. 9;

FIG. 11 is a sectional view showing a state different from that of FIG.

FIG. 12 is a sectional view showing an example of an edible container obtained by the present invention.

FIG. 13 is a perspective view of what is shown in FIG.

FIG. 14 is a cross-sectional view of a mold for a dish-shaped container.

FIG. 15 is a perspective view showing an example of a plate-type edible container.

[Explanation of symbols]

 2 Water type 5 Plate-shaped body 6 Humidified plate-shaped product 7 Paper leaf 8 Heat-dried and softened plate-shaped body 10 Heating plate C Edible container

Claims (2)

[Claims] 1. A step of flowing down and spreading water type 2 on a heating plate 10 in which raw materials such as wheat flour, sugar, fats and oils and water are kneaded, and another water type 2 on the heating plate 10 after this step A heating and drying step of sandwiching between heating plates so that the wheat starch in the water species 2 becomes alpha and the moisture in the water species 2 evaporates, and a plate-like formation obtained by heating and drying in this step After the body 5 is peeled off from the heating plate 10 in a dry state, the plate-shaped forming body 5 is re-humidified, and a paper sheet 7 is superposed on one surface of the humidified plate-shaped product 6 after this step. A finishing heating step of further heating and drying the moistened plate-shaped product 6 and softening it, and molding the heat-dried and softened plate-shaped body 8 that has undergone this step in the shape of a plate or cup with the paper sheet existing surface facing outward. After cooling and solidifying, it is molded into an edible container surrounded by paper sheets. Method of manufacturing edible containers, characterized by comprising a shape steps, respectively. 2. The method for producing an edible container according to claim 1, wherein characters or figures are printed or printed on one surface of the paper sheet 7.