JPS6314652A - Production of edible container - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for manufacturing an edible container, and more specifically, it relates to a method for manufacturing an edible container. This relates to a method of manufacturing tableware.

[Prior art]

Generally, the edible containers used to package and sell frozen sweets such as pudding and ice cream at stores are made from so-called mizudane, which is made by kneading raw materials such as wheat flour with a large amount of water. Conventionally, when forming a container in a cone shape or other shape, (1) a fixed amount of paddy rice is discharged in a fixed shape onto a fixed portion of a baking plate from a nozzle.

(a) Among the water components of water seeds, starch and other proteins, which are the main components of the raw flour, are used to release excess water other than the amount necessary to convert them into edible forms such as α-starch.

(3) After the excess water is dispersed, the temperature is maintained at 180°C or higher for a certain period of time while α-starch and the like are formed.

These processes were carried out using a certain firing plate and a heat treatment mechanism.

However, this conventional technique has the following drawbacks.

(1) In the case of water type: (a) Water is easily separated from insoluble components (most of the flour) at room temperature.

(b) Excess water is separated and solidified in containers, pipes, storage tanks, etc. that transport the firing raw materials (water type) mixed with water to the firing machine, and this prevents fluidity in the flow process of pumps and pipes, and prevents the flow of water into service tanks. Separation and mixing in storage tanks, etc., causes concentration changes.

In the process of the water discharged onto the firing plate spreading onto the plate, highly fluid parts such as moisture and water-soluble components separate from starch, etc., which is the main component of the raw material, and spread around the discharged part. There is a remarkable change in concentration from the area to the periphery.

As a result, irregularly shaped parts such as flakes occur around the periphery, as well as cracks caused by water-soluble proteins, etc., and differences in thickness, thickness, hardness, etc. from the discharge center to the periphery, resulting in food dough after baking or formed from it. This is the cause of the irregular shape, hardness, partial thickness, taste, etc. of corn and monaka.
It is easy to produce irregularities with a certain shape, resulting in a significant decrease in product value.

(a) The disadvantage and loss due to the dissipation of excess moisture on the baking plate is 30℃ or less (usually around 20℃) when the baking plate is heated to a high temperature after baking the dough, which is the source of the cone mona force. Since the water type is discharged and immediately carried to the firing process (D), an extremely large amount of heat is required (6) The water is rapidly heated to a high temperature and expands rapidly.

As a result, (a) When water changes from liquid to gas (evaporation), the heat of vaporization (heat of evaporation) is approximately 530 cal per gram of water.

(b) When water changes from liquid to gas, it is 22.4% per mole (1 molecular weight). , f, that is, 1 g of water is 1.25 j
Because it becomes a gas, ■ The amount of heat consumed in evaporating water is large, making it uneconomical.

For example, in the case of a combination of 100 ka of wheat flour and 100 kO of water (sugar and other components omitted), the water required for changes in the flour (gelatinization of starch, etc.) is said to be 20 kG. Therefore, the amount of heat required to evaporate 80 kQ of excess water is 5
30Kcal/ka x 80ka = 42.4
00K cal This is city gas 12,000Kcal
/-If, approximately 3.5-rn' is wasted.

■ Also, the amount of steam that kills insects is 1.25-/ka
X 80ka = 100ze (50 of a 200J drum)
0 pieces). However, if the discharge amount at one time is 25CI,
Evaporation amount 530 cal /g x25G = 13,25
0K cal, evaporative gas (steam) 1.25 J/
(I x25'a = 31.25!Also, rapid vaporization of water, l!Diffusion due to swelling causes large and small pores on the inner surface of the food dough, making the dough lighter and reducing the hardness of corn and monaka. There are also many drawbacks, such as the loss of information.

In order to eliminate these drawbacks, the present applicant developed a method as shown in Japanese Patent Application No. 59-269827, in which a material such as wheat flour is mixed with enough water to make it hard, and then a certain thickness is obtained. The edible container is obtained by rolling out the dough, separating the dough into a required shape from the rolled hardwood plate by cutting, forming the dough into a dish shape, and baking and solidifying the dough to obtain an edible container. A method of manufacturing a food container has been proposed.

[Problem that the invention seeks to solve]

However, in the above-mentioned conventional technology, since edible containers that have been solidified immediately after firing are shipped, the edible containers that have been solidified by firing are likely to be damaged during transportation, and there is a drawback that, for example, about 10% of the edible containers become unusable. In order to eliminate this drawback, the above manufacturing method should be adopted by the user side, that is, the store of the ice cream seller, etc.
It is said that it is not easy to adopt it because of the large investment in equipment such as baking equipment and die-cutting equipment and the lack of installation space, as well as problems with amperage contracts for power consumption and firing and die-cutting technology. There are many drawbacks like.

[Purpose of the invention]

The purpose of this invention is to eliminate the above-mentioned drawbacks, and by reducing the amount of water used, removing excess heat unnecessary for baking, and preventing rapid evaporation of water, baked foods can be made porous and lighter. The goal is to prevent defects from forming and becoming brittle, and to eliminate defective products by molding and solidifying them just before selling.

[Technical Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention has been developed by adding water to a raw material such as wheat flour and kneading the raw material to a certain level. The rolled hardwood plate is separated into hardwood dough of the required shape by die-cutting, and then this hardwood dough is subjected to heat processing such as steaming to create a heat-processed base, and this base is airtightly packaged. The edible container is obtained by sealing and shipping the container, unwrapping it immediately before forming it into an edible container, and immediately after calcining, forming and solidifying the heat-processed base material into a dish shape with a slightly raised periphery. This is what I did.

(Example of the Invention) As shown in Figure 1, this research involved adding sugar to raw materials such as wheat flour to give it an appropriate sweetness, and adding a small amount of fat to prevent it from burning. Put the mixture into mixer 1, add enough water to make it hard depending on the raw material, and knead it to make it hard! ! Obtain raw material 2. This hard seed raw material 2 is spread by a plurality of spreading rows 53 into a hard seed plate 4 having a required thickness.

Next, the stretched hard seed board 4 is conveyed by a belt conveyor 5, and is cut into a required shape (circular in this case) by a die cutter 6 using a die cutter 7 to form a hard seed board in the shape required for edible containers. Seed dough 8 is obtained.

This hard seed dough 8 is placed on a net plate 9 and heat-processed in a steamer 10 to obtain a heat-processed base material 11.

As shown in FIG. 2, the steamed heat-processed base material 11 is stacked alternately with heat-processed base material 11 and plastic film 15, etc., and sealed and packaged in an airtight package 16 such as a polypropylene sheet before being shipped.

Thereafter, the user's distributor, for example, places the heated substrate 11 between heating rollers 17 and 18 as shown in FIG.
If the water is evaporated and the pre-fired base material 1 is in a semi-hardened state, it is pre-fired to the extent that it has a slight firing color, i.e., a golden brown color.
1A can be obtained. And this pre-fired base material 11
A is immediately attached to a well-known tart forming machine 12 as shown in FIG.
By molding it into a dish shape, a dish-shaped edible container 14 as shown in FIG. 5 (ω, mountain) is obtained.゛This edible container 14 is slightly cooled at the same time as being molded by the tart molding machine 12, and is in a hardened state after being molded.
Since the container does not lose its shape, soft serve ice cream and the like can be served in this edible container and sold at stores.

When the heat-processed base material 11 is calcined, the amount of water is small and the heat-processed base material 11 has been heat-processed such as steaming in advance, so it has a pregelatinized starch quality, so separation of the mixture does not occur. It can be eaten as it is, and since there is little evaporated water, thermal energy can be greatly saved and baking time can be shortened. Moreover, the pressure applied to the firing mold and firing plate also decreases in proportion to the decrease in the amount of water.

Note that the tart may be baked directly in the tart molding machine 12 and molded into a dish shape without using the heating rollers 17 and 18 described above.

The remaining portion 13 of the expanded hard seed plate 4 generated during mold cutting as described above is put into the mixer 1 again and kneaded together with the previously introduced raw materials so that it can be reused as hard seed, so there is no waste.

〔Effect of the invention〕

As mentioned above, this invention involves adding water to a raw material such as wheat flour, kneading the raw material to the extent that it becomes hard grain, and then rolling it out to a certain thickness. After separating the hard seed dough into shaped hard seed dough, this hard seed dough is heat-processed by steaming or other methods to create a heat-processed base, which is then sealed in airtight packaging and shipped, and then decomposed immediately before being formed into an edible container. Since the edible container is obtained by wrapping and solidifying the heat-processed base material into a dish shape with a slightly raised periphery immediately after pre-firing, it is possible to reduce the amount of water added to the raw material powder and also to reduce the energy required for baking. In addition to being able to eliminate many of the drawbacks seen in the conventional examples due to the water type, such as the fact that the water type is small, it is also possible to pre-form the shape required for the final molding process.

In addition, in particular, in this invention, the slightly soft material made using heat processing is sealed in an airtight package and transported, so the material will not be deformed or damaged during transportation, and even if the temporary table is slightly deformed, it will remain beautiful regardless of this deformation. A plate-like edible container can be obtained.

Additionally, vendors of soft-serve ice cream and other products that use edible containers only need to install a small plate baking machine such as an extremely simple heat roller type and a small tart molding machine, and no mold cutting machine is required. Because of this, the installation space is small, the capital investment is low, and there are many practical benefits such as no need to change the power amperage contract.

[Brief explanation of the drawing]

Each of the figures shows an embodiment of the present invention. Fig. 1 is a diagram showing the processing steps from hard seed to material formation, Fig. 2 is a partially cutaway sectional view of the sealed packaged state, and Fig. 3 is a diagram showing the processing steps from hard seed to material formation. Heat-processed/
FIG. 4 is a cross-sectional configuration diagram showing an example of processing an edible container from a base material, and FIG. 5 (ω, (b) is a perspective view showing an example of an edible container obtained by the present invention. 1... mixer, 2... hard seed raw material, 3... spreading roller, 4... hard seed board, 5... belt conveyor, 6...
...Die cutting machine, 7...Cutting die, 8...Hard dough, 9...
・Mesh plate, 10...Steamer, 11...Heat-processed base material, 12...Container forming machine, 13...Remaining part, 14.
...Edible container (tart), 16...Airtight packaging. '1.4 Figure 5 C (L)

Claims (1)

[Claims] After kneading enough water to turn the raw material into hard dough, it is rolled out to a certain thickness, and separated into hard dough dough of the required shape by cutting from the rolled hard dough plate. After that, this hard seed dough is subjected to heat processing such as steaming to create a heat-processed base, which is sealed in airtight packaging, and immediately before being formed into an edible container, the package is unwrapped and the heat-processed base is pre-fired. A method for producing an edible container, characterized in that the edible container is obtained by immediately forming and solidifying the edible container into a dish shape with a slightly raised periphery.