JPH0690656A - Production of edible container - Google Patents

Abstract

PURPOSE:To prevent evaporation of water, allow water to permeate in an edible plate, prevent the contamination of the edible plate with various bacteria and the crack generation and breakage of the edible plate during its storage and distribution, and provide a healthy edible container by again heating, drying and solidifying a water-added edible plate at a shipped point, by receiving the water-added edible plate in a sealing package and subsequently shipping the packaged edible plate. CONSTITUTION:A water-containing material 2 produced by kneading water and raw materials consisting mainly of starch is poured and spread on a heating plate 10, nipped with the other heating plate, and subsequently heated and dried to such an extent as wheat starch in the material is converted into alpha-starch and as the water is evaporated. Before peeled from the heating plate 10, the produced plate-like molded product 5 is subjected to the addition of water to provide a water-added plate-like molded product 6. The water-added plate-like molded product 6 is peeled from the heating plate 10 and subsequently sealed and packaged to provide the flexible plate-like molded product 6A with time. The molded product 6A can give an edible container when again heated, dried, softened and molded into a molded product having a shape of dish or cup on the side of an user.

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 by kneading is heated and baked with a high-temperature heating plate, or a waffle cone or a waffle cup with a cup shape formed by heating and baking this plate-shaped 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 plates for tart confectionery are fragile because their mouths are crispy, and they are hard to withstand a little impact, and are easily damaged during storage or transportation. Of course, there are many handling difficulties not only at the time of factory shipment but also at the ice cream and confectionery sales sites after shipment.

In order to eliminate these problems, there is a method of manufacturing an edible container described in Japanese Patent Application Laid-Open No. 4-148638 which was previously developed by the present applicant. This method comprises a step of flowing down and spreading a water species 2 which is a mixture of raw materials such as wheat flour, sugar, fats and oils and water onto a heating plate 10 and a kneaded product 2A on the heating plate 10 which is flowed down and spread in this step. When sandwiched by another heating plate, the wheat starch in the kneaded material 2A is converted into an alpha, and the kneaded material 2A
A heating and drying step of heating and drying to such an extent that the water content in A evaporates, and the plate-shaped forming body 5 heated and dried in this step is peeled from the heating plate 10 in a dry state and conveyed to the next humidifying step. A conveying step, a humidifying step for newly humidifying the plate-shaped forming body 5 conveyed in this step, and a finish heating step for newly heating and drying and softening the humidified plate-shaped article 6 moistened in this step, The method for producing an edible container is characterized by further comprising a forming step of forming the heat-dried and softened plate-shaped body 9 that has undergone this step into a desired shape.

[0005]

However, in this prior art, a long belt conveyor, such as a belt conveyer for peeling a plate-shaped formed body from a heating plate in a dry state and then carrying it to humidification processing, or a belt conveyor for carrying out a product after humidification is used. Since a transportation means is required, it requires a large space and is disadvantageous in terms of space.

Further, since the humidified plate-shaped product in this conventional method has a sticky surface, it can be polymerized only after it is spread and dried one by one, and the waiting time required for the drying is about 6 hours. Since it takes a long time, the chances of adhering bacteria increase, and the moisture content changes drastically due to changes in the dry atmosphere, causing mold growth and conversely excessive drying and cracking. .

According to the present invention, in order to eliminate the above-mentioned problems, a plate-shaped body which has been heated and dried is added with water on a heating plate, and a water-proof sealed product is sealed before shipping the water-added plate-shaped product. By shipping, the moisture in the distribution process is prevented from evaporating, and at the same time the water infiltration into the plate-shaped product is measured to prevent contamination of various bacteria and crack defects, and to soften it by heating and drying again at the shipping destination. Then, the object is to obtain a hygienic edible container with low energy at the above-mentioned destination by cooling and solidifying after shaping into a desired shape.

[0008]

Means for Solving the Problems The above-mentioned object of the present invention is to carry out a step of flowing down and spreading a water species obtained by kneading mainly starchy raw material composed of wheat flour or potato starch, sugar, fats and oils and water onto a heating plate. A heating and drying step in which the water species on the heating plate that has undergone this step is sandwiched by another heating plate and the starch in the water species is made alpha, and heat drying is performed to such an extent that the water in the water species evaporates; A hydration step of newly rehydrating the plate-shaped formed body that has been dried by heating in this step before completely peeling it off from the heating plate in a dry state, and heating the hydrated plate-shaped product that has undergone this step. After peeling from the plate one by one or a large number of them, a moisture-proof peeling sheet is inserted between them and stacked, and then a stacking and sealing step of hermetically storing in a moisture-proof bag, The softened by the infiltration of water Taking out the softening plate-shaped product from the hydrated plate-shaped product from the moisture-proof packaging bag and peeling off the moisture-proof release sheet, and removing and peeling step, and softening and softening the softening plate-shaped product removed in this process again This can be achieved by respectively providing a heating step and a forming step of forming the edible container by cooling and solidifying the heat-dried and softened plate-shaped body that has undergone this step after being formed into a shape such as a plate or a cup.

[0009]

By heating the water species with a heating plate at about 170 ° C to 220 ° C, it is possible to prepare a plate-shaped formed body with a water content of about 3% that has been dried by heating.

Since this plate-shaped formed body has a low water content and is easily cracked when cooled, before the completion of peeling from the heating plate with a scraper or the like, particularly in the present invention, for example, 20 g of a still hot plate before peeling is used. Water of about 10 to 20 cc is sprayed on the shaped body by a water spray nozzle, etc., and finally the water content is 10
After softening by adding water to about 15%, remove the water-added plate-shaped product from the heating plate and immediately or manually, one by one, or place a moisture-proof sheet between them to polymerize and moisture-proof. It can be stored and transported by hermetically storing it in the bag.

With the passage of time, the above-mentioned hydrated plate-like product becomes a soft plate-like product that is soft and bendable evenly moistened by the infiltration of hydrated water in the moisture-proof bag, so that it is suitable for storage and for users. It is easy to handle when it is transported, and it is not damaged or cracked, and it is hygienic because it does not spoil or mold due to contamination by various bacteria.

On the user's side, the softened plate-shaped product that has been transported is newly heated and dried in order to form it into a plate or cup, and finish heating for softening is performed.

At this time, since the water contained in the softened plate-like product adheres to the surface of the tissue in a state of almost humidity, dehydration and drying thereof do not require heat change of the tissue of the plate-like product. ,
The time required for the above-mentioned finish heating and drying can be significantly reduced as compared with a plate-shaped product which is originally made to have a water content of 10 to 15% as structured water, and the heater power amount per sheet can be reduced to about 1/3.

Then, the heat-dried and softened plate immediately after being softened by the softening and fluidizing action of the sugar and fats and oils contained in the finish heat-drying is formed into a plate-like or cup-like shape and then cooled and solidified to obtain a hygienic edible product. Containers can be made and sold.

[0015]

EXAMPLES Examples will be described with reference to the drawings. The basic method for producing an edible plate of the present invention is as follows. First, a raw material mainly made of starch such as wheat flour and potato starch and water are kneaded in approximately equal weights, and an appropriate amount of sugar and fat are mixed and mixed. Is spread on a heating plate 10 as shown in FIG.

The water species 2 on the heating plate 10 is sandwiched between the other heating plates as shown in FIG. 2, and the wheat starch in the water species 2 is converted into alpha and the water content is sufficiently evaporated at 180 ° C. Heat dry for about 90 seconds.

Next, as shown in FIG. 3, the upper heating lid 10a is opened and the lower heating plate 10 is heated and dried to a water content of about 3%. After spraying 20 cc, it is peeled from the heating plate 10 by a well-known scraper (not shown) to obtain a hydrated plate-shaped product 6 rehydrated to about 12% as shown in FIG.

During the above-mentioned rehydration, most of the sprayed water is steamed or vaporized into the atmosphere due to the high temperature of the plate-shaped body 5 of about 180 ° C., and the remaining water is dispersed in the plate-shaped body 5. After permeation, finally a hydrated plate-like product 6 having a water content of about 8 to 15% as shown in FIG. 4 is obtained.

Then, the hydrated plate-shaped product 6 is immediately sealed by a well-known means in a moisture-proof bag 8 as shown in FIG. 5 and stored, or shipped to users such as ice cream vendors.

In the hermetically packaged hydrated plate-shaped product 6, the sprinkled water gradually infiltrates into the product 6 as time passes, and the whole product 6 becomes a water-containing state with a water content of about 10 to 15%. Softened plate-like product that does not become damaged or cracked even if it is bent by external force by reducing the stickiness of the surface
It will be 6A.

On the user side, the softened plate-shaped product 6A sent from the user is heated and dried to be softened and softened by peeling off the moisture-proof peeling sheet 7 again, as shown in FIGS. 7 and 8. Use vessel A.

That is, in the firing device A, a proper number of vent holes 13 and 13 are formed in the upper plate 11a, the lower plate 11b and the rear plate 12 of the hollow flat rectangular parallelepiped lower case 11, respectively, and the front plate 14 is formed.
A firing temperature controller 16 operated by a knob 15a exposed on the outer surface of the front plate 14 is provided in a space 17 on the inner surface of the front plate 14. Then, a calciner main body 22 including a heat ray reflective sheet 19 and a heat plate 21 having a heater 20 sandwiched in the center is provided on a heat insulating and heat insulating material 18 laid flat on the upper plate 11a of the lower case 11.

Further, a heat ray reflecting sheet 27 and a heater 28 are provided at 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 calciner by a hinge 23. By providing each of the calciner lids 30 having the hot plates 29 that are sandwiched and attached, a suitable finish calciner A can be configured for use in the finishing heating step in the present invention.

This baking device A is installed at the store of an ice cream or soft ice cream shop, and the preset heaters 20 and 28 are set and controlled in the range of 110 to 150 W by the knob 15a to heat the hot plate 2.
The temperature of 1,29 is controlled, and the desired firing elapsed time is set to be announced by the knob 15b.

The heaters 20 and 28 have a constant temperature, for example 170 to 2
When the temperature rises to about 30 ° C., the baking device lid 30 is opened via the hinge 23 as shown in FIG.
When 6A is placed on the hot plate 21 and the baking lid 30 is closed around the hinge 23 with the handle 30a, as shown in FIG. 8, the above product 8 is between the hot plates 21 and 29 by the hot plates 21 and 29. Finish firing.

This firing time is set by the time setting knob 15b so that the heat-dried and softened plate-like body 9 which has been baked up in a constant state can be produced immediately with the operation of the firing temperature controller 16. 9 through the state shown in FIG.
A cup-shaped edible container C can be obtained by molding as shown in FIG.

That is, the molding process will be described in detail. As shown in FIG. 9, the heat-dried and softened plate-shaped body 9 is placed on the upper surface of the female mold 32 having the cup-shaped recess 31.

Next, a male mold having a shape matching the recess 31.
When 33 is moved down, an edible container C having a crispy mouthfeel according to the present invention as shown in FIG. 10 can be obtained.

To make a dish-shaped container for tart confectionery, a dish-shaped edible container C having a crispy texture can be obtained by using a female mold having a shallow recess and a male mold having a flat convex surface. it can.

In the initial heating and firing, if the heating plate 10 is engraved with the grid-shaped irregular stripes 4, the plate-shaped forming body 5 and the hydrated plate-shaped product 6 also have a grid stripe pattern. It is possible to obtain an attached edible container.

Since this edible container C is slightly cooled at the same time as molding and is in a cured state after molding, the edible container C does not lose its shape. Can be purchased by purchaser C
Since it is possible to hold the edible container, the edible container C does not become dirty even after eating the ice cream in the edible container,
The edible container itself can be eaten hygienically afterwards.

Since the hydrolyzed plate-shaped product 6 and its softened plate-shaped product 6A are preheated and processed, the wheat starch is pregelatinized and the protein in the wheat flour is also hardened to some extent. Since the water content is about 10 to 15%, it can be delivered with almost no fear of breakage during transportation because it can withstand impacts and does not break or crack.

Further, at the time of initial heating, the plate-shaped body 5 which has been heated and dried is heated by the heating plate 10 in order to sufficiently evaporate water and dehydrate it.
Is very easy to peel off, and since the hydrated plate-shaped product 6 and its softened plate-shaped product 6A are only moistened by the amount of 10 to 15% by weight, they are dehydrated in the finishing heating process such as at ice cream retailers. A small amount of heat is required for the heating, and not only the firing time in the field can be significantly shortened but also the problem of heat dissipation is solved.

As a means for reheating the softened plate-shaped product 6A, it may be fried in edible oil at 170 to 200 ° C., fried, or roasted in a toaster.

Next, the above embodiment will be described more specifically. Wheat flour or potato starch 100 Sand sugar 10-40 Oil (coconut oil) 3-10 Salt 0.2 (Some eggs, milk, salt, colorants, flavorings, etc.) Water 100 is thoroughly mixed with stirring to make water type 2.

Then, this water species 2 is spread down on a heating plate 10 on which grid-like irregular stripes 4 having vertical and horizontal intervals of 10 mm are engraved as shown in FIG. 1, and the surface of the heating plate 10 is 1 in advance.
It is heated to about 80 ° C to 200 ° C and then spread down, and the upper heating plate 10a is connected to the lower heating plate via the hinge 10b.
The temperature of the water species 2 pressed against the upper surface of 10 and sandwiched between both heating plates 10 and 10a is 170 ° C to 200 ° C for a certain period of time, for example 60
Hold and heat for 2 seconds to turn water type 2 into a dark brown color and bake it so that the residual water content is 4% or less.
10a is opened and the water spray nozzle n
After spraying about 10 to 20 cc of water to add water, the hydrated plate-shaped product 6 is taken out with a scraper or the like. (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 25 cc (2) The temperature of the heating plates (one set of upper and lower) 180-200 ° C (3) Mutual heating plates The space between the two is determined by the thickness of the water species 2 that has spread down, and this is about the thickness of the fired product. (B) Conditions of heat processing (1) Heating plate interval This is the thickness of the firing base (disc-shaped firing product). (2) Firing temperature 180 ° C (firing plate surface) to 200 ° C, time 45 to 90 seconds (3) Situation of firing substrate (disc-shaped firing product) (4) Residual water content of heating firing substrate (Ket moisture content meter) (Use) (5) All heating plate intervals should be 2.5 m / m. (6) Baking temperature is 180 ° C, 200 ° C time is 180 ° C for 90 seconds 200 ° C for 60 seconds (7) Condition of heat-dried plate-shaped body 5 and residual moisture (111) (170 ° C, 90 seconds) Slightly yellowish brown, slightly hard Residual moisture 4.0% (121) (200 ° C, 60 seconds) Brown, hard residual moisture 2.3% Both are 10 mm squares with a height of about 1.5 mm on both surfaces A heat-dried plate-shaped formed body 5 having an uneven grid is obtained.

The plate-shaped body 5 can be eaten as it is because the starch is gelatinized, but in the present invention, before the heat-dried plate-shaped body 5 is peeled from the heating plate 10, it is sprayed with a water spray nozzle n or the like. A new water content of 10-15%
Plated product that has been hydrated by spraying water to some extent and adding water
After making 6, the product 6 is peeled off from the heating plate 10 and a water-proof release sheet 7 such as silicon coated paper is sandwiched on the upper surface of the product in a watered state to polymerize another water-added plate-shaped product 6.
In the same manner, about 10 sheets are polymerized in the same manner and hermetically housed in the moisture-proof packaging bag 8 and carried into the user side.

With the passage of time, the water content of the hydrated plate-shaped product 6 that has been hermetically sealed is gradually infiltrated into the product 6, and the entire product 6 becomes a water-containing state with a water content of about 10 to 15%. A flexible plate-like product 6A that is flexible and reduces stickiness on the surface and does not cause damage or cracks even when bent by external force
Becomes

Then, the user peels the moisture-proof release sheet 7 from the softened plate-shaped product 6A and then heats it again in the finishing heating step, and by finishing heating, the heating-dried and softened plate-shaped body is caused by the softening and fluidizing action of the contained sugar and fats and oils. Immediately after making 9,
If this is molded into a cup-like shape or a dish-like shape and then cooled and solidified, an edible container C having a crispy and pleasant texture (Fig.
0) was obtained.

The same is true for the disk-shaped finish heat-dried and softened plate-shaped body 9 which is cooled without being molded.

In each case, the mouthfeel was crispy, and although the taste was delicious, the difference in the heating conditions was somewhat felt as a texture.

Further, the above-mentioned softened plate-shaped product 6A requires a finishing heating time of about 20 seconds at 180 ° C. when the water content is 10%, and a finishing heating time of 35 seconds when the water content is 15%. In short, after all, it is clearly seen that the watering conditions affect the finishing heating.

The edible container C may be in the shape of a cone, a plate, a bowl, or any other shape other than the cup.

[0044]

Since the present invention is constructed as described above,
The following effects are achieved. By heating the water species 2 with the heating plate 10 at about 170 ° C to 220 ° C, it is possible to prepare the plate-like formed body 5 which has been dried by heating, and the plate-like formed body 5 has a small water content of about 3% and cools. In particular, according to the present invention, about 20 grams of water per sheet before peeling is sprayed with 10 to 20 cc of water by a water spray or the like to the still hot plate-like forming body 5 and finally the water content is 10 to 15%. After adding water to about 10%, it is peeled from the heating plate and sealed and stored in the moisture-proof packing bag 8, and the softened plate-shaped product 6A can be made by moisture seepage with the passage of time. Since the shaped product 6A is flexible and has a degree of bending, it has good handleability for storage, transportation and the like, and has the first effect of not being chipped or cracked.

In the present invention, the hydrated plate-shaped product 6 can be immediately stored in the moisture-proof packaging bag 8 as it is while it is hot from the heating plate. There is also a second effect that the work can be efficiently shipped.

The softened plate-like product 6A is a moisture-proof bag.
It is hygienic because it can be sealed in 8 and shipped to users such as coffee shops, bars, snacks, etc., and it can prevent contamination of bacteria and mold in the distribution process and storage process that reach users. It also has an effect.

When the softened plate-shaped product 6A is newly heated and dried and then subjected to finish heating for solidification, the water contained in the plate-shaped product 6A adheres to the surface of the tissue in a state of almost humidity. Since the dehydration and drying do not require the heat change of the structure of the softened plate-shaped product 6A,
The time required for the above-mentioned finish heating and drying can be remarkably reduced as compared with the plate-shaped formed body which was originally heated and produced to have a water content of 10 to 15%, and the heater power amount per sheet can be reduced to about 1/3. Also, there is a fourth effect that the running cost can be reduced and the cost is economical.

Then, the heat-dried and softened plate-like body 9 immediately after being softened by the above-mentioned finishing heat-drying is quickly formed into a cup-shape or a plate-shape by the softening and fluidizing action of the sugar or fat and oil contained therein, followed by cooling and solidification, thereby providing a sanitary Since an edible container can be made and sold quickly, there is a fifth effect that the waiting time for customers can be shortened as much as possible.

According to the second aspect, a large number of the hydrated plate-like products 6 are stacked with the moisture-proof release sheet 7 sandwiched between them, and the products are hermetically packaged in the moisture-proof packing bag 8. It is possible to prevent the mutual attachment of the two, and further, it is possible to significantly reduce the number of moisture-proof packaging bags, which is advantageous in terms of cost.

[Brief description of drawings]

FIG. 1 is a perspective view of a heating and firing device suitable for use in the present invention.

FIG. 2 is a partially cutaway sectional view showing a usage example of the one shown in FIG.

FIG. 3 is a perspective view showing an example of a sprinkling state.

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

FIG. 5 is a plan view showing an example of a hydrated plate-shaped product stored in a moisture-proof bag.

6 is a sectional view showing another example of the one shown in FIG.

FIG. 7 is a perspective view 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 perspective view showing an example of an edible container obtained by the present invention.

[Explanation of symbols] 2 Water type 5 Plate-shaped product 6 Hydrolyzed plate-shaped product 6A Softening plate-shaped product 7 Moisture-proof release sheet 8 Moisture-proof packaging 9 Heat-dried softened plate 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 a raw material mainly made of starch and water are kneaded, and a water type 2 on the heating plate 10 that has been subjected to this step And the starch in the water species 2 is converted into alpha, and the water species 2
The heating and drying step of heating and drying to such an extent that the water content therein evaporates, and the plate-shaped body 5 heated and dried in this step is used as the heating plate.
10 A watering step of newly adding water to the plate-shaped forming body 5 before the peeling from the top, and a water-added plate-shaped product after this step
A sealing step of peeling 6 from the heating plate 10 and hermetically storing it in the moisture-proof packaging bag 8, and softening by the hydrated plate-shaped product 6 softened by the infiltration of the water content in the moisture-proof packaging bag 8. After removing the plastic plate-shaped product 6A from the moisture-proof packaging bag 8, the softening plate-shaped product 6A is heated and dried again to soften and soften it. A method for producing an edible container, which further comprises a forming step of forming into an edible container by cooling and solidifying after forming into a shape such as a cup or cup. 2. A step of flowing down and spreading water type 2 on a heating plate 10 in which a raw material mainly made of starch and water are kneaded, and the water type 2 on the heating plate 10 after this step is applied to another heating plate. Sandwiching with, heat-drying step of heating and drying to such an extent that the wheat starch in the water species 2 becomes alpha and the water in the water species 2 evaporates, and the plate-shaped forming body 5 heated and dried in this step is heated. Before the completion of peeling from the plate 10, a watering step of newly rehydrating the plate-shaped forming body 5, and after peeling the hydrolyzed plate-shaped product 6 that has undergone this step from the heating plate 10 are placed between them. After inserting the moisture-proof release sheet 7 and stacking it, damp-proof package 8
A stacking step of hermetically accommodating inside, and a softened plate-shaped product 6A formed by the hydrated plate-shaped product 6 softened by the water-moisture wicking inside the moisture-proof packing bag 8 is taken out from the moisture-proof packing bag 8. And a removal peeling step for peeling the moisture-proof peeling sheet 7;
A final heating step of heating and drying and softening the softened plate-shaped product 6A taken out in this step again, and the heat-dried and softened plate-shaped body 9 after this step is molded into a shape such as a plate or a cup, and then cooled and solidified. Thus, the method for producing an edible container, comprising: a forming step of forming the edible container.