JPH0970252A - Vacuum cooling device for confection dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vacuum cooling device capable of easily preventing the expansion of a confection dough, accelerating the cooling of the confection dough, and useful for producing UGUISUMOCHI (green-powdered bean-jam bun), etc., in improved productivity by disposing the prescribed number of breaking pins capable of being moved toward the confection dough above bun-placing shelves in a cooling chamber. SOLUTION: The prescribed number of breaking pins 4 capable of being moved toward highly viscous confection doughs 7 such as doughs for DAIFUKUMOCHI (rice case stuffed with bean jam) are disposed above bun shelves 4 in a cooling chamber. When the inner atmospheric pressure of the vacuum cooling device is reduced, the boiling temperature of water is lowered, and air bubbles contained in the highly viscous confection doughs 7 are inflated to expand the confection doughs 7 themselves. The expanded confection doughs 7 are thrust with the breaking pins 2. Thus, the inflated air bubbles are deflated, and warm air in the air bubbles is discharged outside the vacuum cooling device with a vacuum pump.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improvement of a vacuum cooling device used for producing a highly viscous confectionery dough by using materials such as Daifuku and Daifuku powder represented by Uguipuku mochi.

[0002]

2. Description of the Related Art Conventionally, a cooling step is required in a method for producing a confectionery dough using a material such as Daifuku flour. The cooling method includes a natural cooling method, a water tank cooling method, and a vacuum cooling method. However, since the natural cooling method and the water tank cooling method have problems that it takes a long time to cool them and there is a possibility that various bacteria are mixed, the vacuum cooling method has come to be used.

[0003]

However, the vacuum cooling method is a cooling method in which the boiling temperature of water is lowered by lowering the atmospheric pressure and the heat of vaporization by evaporation of water is utilized. Therefore, when the atmospheric pressure is reduced for a short time in the vacuum cooling device, the boiling temperature of water decreases, and the confectionery dough itself expands due to the expansion of the bubbles contained in the highly viscous confectionery dough. There is a problem that it overflows from the inside, and is further sucked by the vacuum pump and sucked by the exhaust pipe.

Therefore, in the present invention, in the production of a confectionery dough using the vacuum cooling method, when the atmospheric pressure is lowered in a short time by a vacuum cooling device, the bubbles contained in the highly viscous confectionery dough expand to cause the confectionery dough to expand. It is an object of the present invention to provide a vacuum cooling device that can easily prevent itself from expanding and overflowing confectionery dough from a banju, being sucked by a vacuum pump, and being sucked out from an exhaust pipe.

[0005]

SUMMARY OF THE INVENTION In order to solve the above problems, the present invention provides a rupture capable of advancing and retreating toward a confectionary dough above a shelf in a cooling room of a Banju stand in a vacuum cooling device for a viscous confectionery dough such as daifuku powder. Provided is a vacuum cooling device having a predetermined number of pins.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. 1 is a partial perspective view of a vacuum cooling device using the present invention, and FIG. 2 is a partial cross-sectional view showing a state in which a confectionery dough 7 is taken out from a banju 6 and put in a vacuum cooling device 1.

The main body of the vacuum cooling device 1 is no different from the conventional one. The burst pin 2 attached to the vacuum cooling device 1 may have any shape as long as it can burst the expanded confectionery dough 7. It is desirable that the tip of the rupture pin 2 is not sharp in view of the safety of the work of taking the banju 6 in and out of the vacuum cooling device 1. Further, the material of the burst pin 2 does not matter whether it is metal or plastic. However, since the confectionery dough 7 has a strong viscosity, it is desirable that the surface of the burst pin 2 be smooth.

The burst pin 2 is rotatably suspended on the burst pin holder 3 as shown in FIGS.
It is provided so as to be able to move back and forth toward the confectionery dough 7 by rotating the rupture pin 2, and is attached to the ceiling part 5 in the main body of the vacuum cooling device 1 and the banju placing shelf 4 so as to be located above the banju 6.

The rupture pin 2 is connected inside the rupture pin holder 3, and in the illustrated example, when one rupture pin 2 is moved up and down, the other two rotatably move together. In the present embodiment, the number of the rupture pins 2 per banju is three rows of the rupture pin holders 3 facing from the entrance to the back,
There are a total of 9 pieces in 3 places in each row. However, the optimum number of the rupture pins 2 is determined by the area, shape, etc. of the banju 6, and is not limited to nine.

The usage of the present invention will be described below. The confectionery dough 7 which has been gelatinized at 94 to 97 degrees Celsius is taken out to a banju 6 coated with a release oil and put in the vacuum cooling device 1 for cooling. At this time, burst pin 2
Is oriented horizontally to ensure work safety and to smoothly move the banju 6 in and out.

The vacuum cooling device 1 is shown in FIGS.
It shows the relationship between the confectionery dough 7 and the burst pin 2 inside, and shows the state from the start of cooling to the end of cooling. In FIG. 4 (a), the confectionery dough 7 of 94 to 97 degrees Celsius is put in a banju 6 coated with release oil for cooling, placed on a banju stand 4 in the vacuum cooling device 1, and the vacuum cooling device 1 is placed.
It shows a state in which the lid is closed. At this time, the tip of the burst pin 2 is oriented vertically (downward in FIG. 4).

FIG. 4 (b) shows that the internal pressure of the vacuum cooling device 1 is lowered, the bubbles contained in the confectionery dough 7 expand, and the confectionery dough swells in the banju 6. Since the confectionery dough 7 in this state is soft, fluid and viscous, it does not rupture although it is in contact with the tip of the rupture pin 2 in the center of FIG. 4B, and the expanded portion of the confectionery dough moves to the right in the figure. are doing.

FIG. 4 (c) shows a state in which the swelling viscous confectionery material 7 which has further expanded in the banju 6 is pressed and moved by the rupture pin 2 at the center and ruptured by the rupture pin 2 at the right end in the figure. ing. Until the inside of the vacuum cooling device 1 is reduced to a predetermined pressure, the confectionary dough expands and bursts in the banju 6 repeatedly as the internal pressure decreases.

That is, when the internal pressure of the vacuum cooling device 1 is lowered, the boiling point temperature of water is lowered and the confectionery dough 7 having a high viscosity is obtained.
When the bubbles contained in the swelling expand, the confectionary dough itself also expands and tries to overflow from the banju 6. However, since the burst pin 2 according to the present invention is provided on the upper part of the banju 6, the burst pin 2 sticks into the expanded confectionery dough, the bubbles are deflated, and the warm air inside the bubbles is vacuum pumped by the vacuum cooling device 1. It is discharged outside. As a result, heat inside the confectionery dough is released. Further, it is possible to prevent the confectionery material inside the bubbles from overflowing from the banju 6. This principle is shown in the principle explanatory diagram of the present invention in FIG.

In FIG. 4 (d), the confectionery material 7 has a banju 6
It is cooled for a desired time without overflowing from the vacuum cooling device 1
It shows the state just before being taken out from the.

[0016]

INDUSTRIAL APPLICABILITY The present invention is a method for producing a confectionery dough using a vacuum cooling method. By lowering the internal pressure of the vacuum cooling device, bubbles in the highly viscous confectionery dough expand, so that the confectionery dough itself expands. However, it overflows from the banju and is further sucked by a vacuum pump (not shown),
It can be easily prevented from being sucked out from the exhaust pipe. Therefore, the production efficiency of the confectionery dough can be increased by lowering the internal pressure of the vacuum device to repeatedly burst the air bubbles inside the confectionery dough that has been expanded to accelerate the cooling of the confectionery dough. It can be easily applied to the existing vacuum cooling device.

[Brief description of drawings]

FIG. 1 is a partial perspective view of a vacuum cooling device according to the present invention.

FIG. 2 is a partial sectional view of a vacuum cooling device according to the present invention.

FIG. 3 is a partial explanatory view showing the operating principle of the present invention.

FIG. 4 is a partial explanatory view showing the operating principle of the present invention in a vacuum cooling device.

[Explanation of symbols]

 1. . . Vacuum cooling device 2. . . Bursting pin 3. . . Bursting pin holder 4. . . Banju shelf 5. . . Vacuum cooling system inside ceiling 6. . . Banju 7. . . Confectionery dough

Claims (1)

[Claims] 1. A vacuum cooling device for a vacuum cooling device for confectionery dough having a strong viscosity such as Daifuku flour, characterized in that a predetermined number of rupture pins are provided above the shelf in the cooling room for advancing and retracting toward the confectionery dough.