JPH1084848A - Processing system for porous wet flour food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for frozen compressed bread in which a porous water-containing flour food such as bread is once produced by means such as baking, and then the bulk is reduced, and after storage, the bulk is restored by reheating. Accordingly, a continuous processing system suitably used for improving productivity at that time is provided. SOLUTION: A processing system for a porous hydrated flour food, wherein the following steps (1) to (3) are continuously performed. (1) A step of aligning the imported baked or semi-baked porous hydrated flour food product (2) A step of attaching a sheet to the porous hydrated flour food product (3) The porous hydrated flour food product was compressed and held Freezing process

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a processing system for a porous hydrated flour food. More specifically, it is a technique related to a frozen compression bread in which a porous water-containing flour food such as bread is once manufactured by means such as baking, and then the bulk is reduced, and after storage, the bulk is restored by reheating. A continuous processing system used for

[0002]

2. Description of the Related Art In recent years,
As eating habits become westernized and bread consumption increases,
Breads once baked are frozen and stored, and heated in a store or a restaurant industry store using a microwave oven or the like, and supplied to consumers. The performance required of this type of frozen bread is preservability and texture, and various methods have been proposed, including a method of blending additives and the like. On the other hand, porous hydrated wheat flour foods such as breads are relatively bulky compared to their weight and have a problem of taking up space during distribution and storage. Such a problem has become more serious in terms of cost due to an increase in the consumption of breads in recent years as described above. However, proposals for solving such a problem have been made in the past. Absent. The present inventors have solved the above-mentioned problems and aimed to reduce costs in distribution and storage of porous wet flour foods such as breads, and in retail stores, restaurants, and homes, the taste almost always freshly baked. As a result of intensive studies to provide porous hydrated wheat flour foods such as breads having, after producing porous hydrated flour foods such as breads once by means such as baking, the bulk was reduced, and after storage, Paying attention to the technology of restoring the bulk by heating, it is a porous water-containing flour food with reduced bulk after heat treatment,
Complete the invention relating to a method for producing a porous hydrated flour food having a feature that the bulk is restored by reheating and a method for reducing the bulk of the heat-treated porous hydrated flour food, and apply for a patent. (PC
T / JP96 / 630). The present inventors have further studied the above technology, and as a result, have found a processing system suitable for manufacturing the same, and have completed the present invention.

[0003]

The present invention provides the following (1)
The present invention relates to a system for processing a porous water-containing flour food, wherein the processes (1) to (3) are performed continuously. (1) Step of arranging the loaded baked or semi-baked porous hydrated flour food product (2) Step of attaching a sheet to the porous hydrated flour food product (3) Compressing and holding the porous hydrated flour food product Freezing step as it is The present invention also relates to a processing system for a porous hydrated wheat flour food, characterized by continuously performing the following steps (1) to (3). (1) Step of arranging the baked or semi-baked porous hydrated flour food that has been carried in (2) Compressing the porous hydrated flour food and freezing it while maintaining compression (3) Sheeting the porous hydrated flour food According to the present invention, if the porous hydrated flour food is supplied to the conveyor, that is, the first (1) alignment step, the sheet can be automatically (semi-automatically) pasted and the steps from compression to freezing can be performed. It is possible and extremely excellent in productivity. Further, in the compressed frozen bread to which the present invention is applied, from the viewpoint of the appearance of the product after compression (suppression of cracking of the surface) and the resilience upon reheating, the humidity is adjusted as soon as necessary (for example, 1 to 1). ~ 5
Min), compression refrigeration is desirable, and the system of the present invention makes that possible.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. First, the porous water-containing flour food according to the present invention,
Among flour foods, it is a food having a relatively high moisture content and a relatively large internal space volume. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a space volume of 10% or more. More specifically, bread, coppe bread,
Breads such as confectionery bread such as roll bread, croissant, and anpan; cakes such as sponge cake, pound cake, and hot cake; manjus such as Chinese man; confectionery such as donut, pie, and castella. Even flour foods of the same kind, such as cookies and biscuits, which have a relatively low water content and a relatively small internal space volume have almost no bulk restoring power and are excluded from the subject of the present invention. In addition, the porous water-containing flour food of the present invention is mainly composed of flour, barley, rye, corn flour, starch, eggs,
It contains oils and fats, sugar, milk components, fragrances, emulsifiers, and the like, and is not particularly limited in composition.
In addition, the above-mentioned porous water-containing wheat flour food is a semi-finished product or a product by a heat treatment such as baking, frying, steaming or the like. Here, taking breads as an example, generally, once baked and made into a product, a process as described below is performed, but in some cases, in the first stage, a semi-baked state is used. Alternatively, the product may be completely baked at the same time as reheating for restoring the bulk to obtain a product.

Hereinafter, a system for processing a porous water-containing flour food according to the present invention will be described in detail with reference to the accompanying drawings.
As described above, in the present invention, after the first (1) alignment step,
Either of the sheet sticking step and the compression / freezing step may be performed first. Hereinafter, for convenience, a method of performing the sheet sticking step before the compression / freezing step (Claim 1) is method A, and a method of performing the sheet sticking step after the compression / freezing step (Claim 2) is B.
It is called a method. Also, as described later, in the sheet sticking process, a method of sticking a sheet from above to a bread conveyed with the bread bottom up (hereinafter, referred to as a top sticking method), and a method of putting the bread bottom down The method is divided into a method in which a sheet is pasted on the bread conveyed in a state where the sheet has been adhered from below (hereinafter, referred to as a lower pasting method). Therefore, the system of the present invention
-System, A-system, B-system, and B-system. More specifically, as described later, in the compression / freezing process, there are a freezing method I using a compression plate and a freezing method II using a double steel belt. Therefore, the system of the present invention is based on the A-I system,
System, A-I system, A-II system, B-I system, B-II system, B-I system, and B-II system. FIG. 1 is a conceptual diagram of an example of a system A of a processing system for a porous water-containing flour food of the present invention,
Specifically, it belongs to the A-I system. FIG. 2 is a conceptual diagram of an example of the B system of the processing system of the porous hydrated flour food of the present invention, and specifically belongs to the B-I system.
FIG. 3 is a conceptual diagram of an example of the system A of the processing system of the porous water-containing flour food of the present invention. Specifically, FIG.
It belongs to II method. FIG. 4 is a conceptual diagram of an example of the system B of the porous wet flour food processing system of the present invention, and specifically belongs to the B-II system.

Hereinafter, the machining system of the present invention will be described with reference to FIG. The processing system of the present invention is basically a combination of devices capable of continuously performing the above-mentioned steps (1) to (3). First, as shown in FIG. 1, the baked or semi-baked porous hydrated flour food 1 is placed on a conveyor 2 and is conveyed to an alignment plate 3.
To be aligned. FIG. 1 shows an example in which two alignment plates are inclined with respect to the transport direction, but the alignment means is not limited to this. Next, the arranged porous water-containing flour food 1 is provided with moisture by the humidity control spray device 5 via the conveyor 4. This moisture imparting step (humidifying step) is not essential in the present invention, but in order to improve the resilience of the porous hydrated wheat flour food, the step (1)
And step (2). Means for containing water is not particularly limited, but in the case of the present processing system, direct application of water (application using a brush or a roller), immersion in water, spraying of water (spraying with a spray or the like).
And the like are preferable. In FIG. 1, a water spray device is installed. When water is included by the above means, the amount of water to be included is preferably 1% or more of the dry weight of the surface layer (crust) of the porous water-containing flour food for obtaining the effects of the present invention. In this case, there is no particular upper limit, but it is needless to say that the addition of too much water is not preferable, so that it is preferably not more than twice the dry weight of the surface layer (crust).

[0007] Porous water-containing flour food 1 to which water has been added
Is sent to a sheet sticking step. The sheet attaching step includes, for example, a synchronous adjustment conveyor 6, an adhesive application device 7, a vacuum conveyor 8, and a sheet supply device 9. The sheet from the sheet supply device 9 is appropriately cut in accordance with the size of the porous hydrated flour food 1, and is temporarily attached to the vacuum conveyor 8, and the adhesive application device 7 is used.
Gives an adhesive such as guar gum. On the other hand, the porous water-containing flour food 1 is conveyed while being synchronized with the sheet cut by the synchronous adjustment conveyor 6, and the sheet is attached to the bottom thereof. In this sheet sticking step, a commercially available automatic paper sheeting device can be used. The fibrous sheet used in the present invention is not particularly limited as long as it is a sheet of paper or nonwoven fabric, but specifically, a flat sheet or a sheet subjected to various embossing processes is used. Provide a relatively high water-repellent sheet (for example, non-woven fabric) on the surface in contact with the bread, and hydrophilic (water-absorbent) on the other side
It is also possible to stack a plurality of sheets having different properties, such as a sheet (eg, paper) having good properties.
Further, the fibrous sheet does not need to be attached to the entire lower surface of the bread, and it is also possible to dispersely attach one or more sheets to the lower surface of the bread, and a ring-shaped sheet can be used. . In the present invention, it is preferable to use water or an aqueous solution of an edible adhesive substance as the adhesive. In addition, as shown in FIG. 2, when the sheet is pasted after the bread is frozen, the sheet to which the water or the aqueous solution of the edible adhesive substance is applied is pasted to the frozen bread, and at the same time, the moisture instantaneously freezes, and the adhesive strength is increased. Is given. The edible adhesive substance used in the present invention includes gums such as guar gum, gum arabic and xanthan gum, starch, various thickening polysaccharides, saccharides, oligosaccharides, whole eggs, proteins such as egg yolk, egg white, gelatin, and flour. , Milk powders, and their decomposed products, and a method of applying an aqueous solution thereof to the entire surface or a part of the contact surface of the sheet or the pan and freezing and applying the solution.

[0008] Next, the porous hydrated flour food 1 passes through the convey-out conveyor 10 and the lower tray 12 by the telescopic conveyor 11.
Arranged above. As shown in FIG. 1, on the lower tray 12, an appropriate number of porous wet flour foods 1 are arranged vertically and horizontally. The porous water-containing flour food 1 placed on the lower tray 12 is sent to the compression step. The compression step is performed by a method in which the upper tray 13 is covered from above the porous water-containing flour food 1 placed on the lower tray 12 and compressed by the compression lock device 14 as it is. The compression lock device compresses and holds the porous water-containing flour foodstuff 1 appropriately. The compression drive mechanism of the compression lock device includes a motor system, a pneumatic system, and a hydraulic system, and is not particularly limited. The lock mechanism for maintaining the compressed state is not particularly limited as long as it is easy to handle and durable. For example, a method is preferable in which an appropriate locking mechanism is attached to a compression plate and locked in a compressed state using a rotating device such as a rotary actuator. The material of the compression tray is not particularly limited, and examples thereof include metals such as stainless steel and aluminum (the surface of which may be coated with a fluorine resin, silicone, or the like), plastics, and ceramics. The compression speed is, for example, 0.1 to 100 mm / sec, and preferably 0.1 to 100 mm / sec for ordinary-sized bread and roll bread.
It is 1 to 50 mm / sec. If the compression speed is less than 0.1 mm / sec, the productivity is poor, and if it exceeds 100 mm / sec, the resilience deteriorates. Also, the lower the speed, the lower the tendency for the surface to crack. The more preferable compression speed is 0.1 to 10 mm / sec.
It is.

Next, the compressed water-containing wheat flour food product is discharged while being compressed and held, and is sent to the next freezing process. As the refrigeration means, generally used means can be applied, and in addition to mechanical cooling such as a blast freezing method, liquid nitrogen, liquid carbonic acid, dry ice, etc. can be used. The ability to set the temperature below the freezing temperature of the porous hydrated flour food may be appropriately selected, and the freezing speed of the porous hydrated flour food is not particularly limited. Also, the type of the freezing device 15 is shown in FIG. 1 as a vertical type, but the type is not limited thereto, and general types such as a vertical type, a spiral type, and a tunnel type can be used. What is necessary is just to select suitably according to the objective. Next, the compressed and frozen porous water-containing flour food product is discharged from the freezing device, the compressed state is released by the compression plate unlocking device 16, and the upper tray is removed. For unlocking the compression plate, a method using a rotary device such as a rotary actuator that can rotate in the reverse direction to the lock operation is preferable. Next, the compressed and frozen porous wet flour food placed on the lower tray is moved from the lower tray to the aligning device using the scraper device 17, and then sent to the packaging process. In addition, you may store once in a freezer before a packaging process. FIG. 2 shows a case where a sheet sticking step is performed after a compression / freezing step.
Is the same as

Next, the processing apparatus shown in FIGS. The processing device of FIGS. 3 and 4 includes a device for transporting the porous or hydrated wheat flour food product after baking or semi-baking, and a compression / freezing device for compressing and freezing while transporting the porous hydrated flour food product transported by the transport device. Unlike the processing apparatus of FIG. 1, the compression is performed by a pair of upper and lower compression belts. The pair of upper and lower compression freezing belts 22 and 22 'need to run at the same speed. If the speeds are different, there is a concern about inconvenience in appearance such as cracks and wrinkles after compression freezing and deterioration in restorability. As the compression belt, a stainless steel belt or a mesh belt is generally used, but a belt coated with a fluorine resin, silicone, or the like may be used. The porous water-containing flour food 1 conveyed through the same sheet sticking process as described in FIG. 1 is conveyed to the freezing device (frozen refrigerant) 23 covered by the heat insulating cover 25 via the compression introducing section 21. Is done. In the compression introducing section 21, the upper compression belt is installed with a gradient so as to obtain a desired compression height. The gradient is determined in consideration of the physical properties of the compressed material and the installation space of the device.
The belt must be run and sloped so that the height can be reduced at 100 mm / sec, preferably 0.1 to 50 mm / sec. In the freezing device, a pair of upper and lower compression freezing belts 22 at least until the shape retention of the compressed material is completed,
It needs to be weighted at 22 '. As a method of weighting, the tension of the belt itself, or if it is not enough, see FIG.
A pressure roller 26 is provided on the back side of the compression belt as described above, and a pressure roller system using the pressure is used. Also, a load device such as a spring and a support plate (metal plate)
(Not shown) and weighting may be considered. In addition, the cooling conditions and the like described in the apparatus of FIG. 1 are applied as they are or after being appropriately modified.

FIG. 4 shows a method in which a sheet sticking step is performed by a top sticking method after a compression / freezing step. The basic device configuration other than the sheet sticking step is the same as that of FIG.

[Brief description of the drawings]

FIG. 1 is a conceptual diagram of an example of a processing system for a porous water-containing flour food of the present invention, showing a method of performing a sheet sticking step by a bottom sticking method before a compression / freezing step using a compression plate. is there.

FIG. 2 is a conceptual diagram of one example of a processing system for a porous hydrated flour food product of the present invention, and is a diagram illustrating a method of performing a sheet sticking step by a bottom sticking method after a compression / freezing step using a compression plate. .

FIG. 3 is a conceptual diagram of an example of a processing system for a porous water-containing flour food of the present invention, showing a method of performing a sheet sticking step by a bottom sticking method before a compression / freezing step using a double steel belt. It is.

FIG. 4 is a conceptual diagram of an example of a processing system for a porous hydrated flour food product of the present invention, showing a method of performing a sheet sticking step by a top sticking method after a compressing / freezing step using a double steel belt. is there.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Porous water-containing flour food 2 Conveyor 3 Alignment plate 4 Conveyor 5 Humidity control spray device 6 Synchronization adjustment conveyor 7 Adhesive application device 8 Vacuum conveyor 9 Sheet feeding device 10 Unloading conveyor 11 Telescopic conveyor 12 Lower tray 13 Upper tray 14 Compression lock device 15 Freezing device 16 Compression plate unlocking device 17 Scraper 21 Compression introduction part 22 Compression freezing belt 22 'Compression freezing belt 23 Freezing device 25 Insulation cover 26 Pressure roller

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yasumasa Oki Kao Corporation Ibaraki Pref.

Claims (4)

[Claims] 1. A processing system for a porous water-containing flour food, wherein the following steps (1) to (3) are continuously performed. (1) Step of arranging the loaded baked or semi-baked porous hydrated flour food product (2) Step of attaching a sheet to the porous hydrated flour food product (3) Compressing and holding the porous hydrated flour food product Freezing process 2. A processing system for a porous hydrated wheat flour food, wherein the following steps (1) to (3) are performed continuously. (1) Step of arranging the baked or semi-baked porous hydrated flour food that has been carried in (2) Compressing the porous hydrated flour food and freezing it while maintaining compression (3) Sheeting the porous hydrated flour food Pasting process 3. The processing system for a porous wet wheat flour food according to claim 1, further comprising a step of imparting moisture to the porous wet wheat flour food between the step (1) and the step (2). 4. The processing system for a porous hydrated flour food according to claim 1, wherein the porous hydrated flour food is bread.