JPH0547175B2 - - Google Patents

Description

【発明の詳細な説明】[Detailed description of the invention]

［産業上の利用分野］ この発明は可食容器の製造方法に係り、さらに
詳述すればソフトクリームやアイスクリーム等の
冷菓子や各種食品等を入れる浅皿形やカツプ状の
可食容器すなわち、見掛け比重が小さく多孔質で
軽質にして口当りがいわゆるサクサクすることが
喜こばれる可食容器の製造方法に関する。 ［従来の技術］ 一般にソフトクリームやアイスクリーム等の冷
菓子を店頭で盛り付けて販売する可食容器や板状
の可食素地はそれぞれの製造業者が小麦粉等の原
料に水の配合量を多くして混練したいわゆる水種
と称するものを高温の加熱板で加熱焼成した板状
のもの、またはこの加熱焼成した板状体をコーン
状に成形したワツフルコーンと呼ばれるものやタ
イル菓子などの皿状の可食容器を包装してアイス
クリームやタルト菓子販売現場に配送している。 ワツフルやウエハスまたはワツフルコーンやタ
ルト菓子用の可食皿はその口当りがサクサクする
ことが身上であるため脆く、少しの衝撃にも耐え
難く、保管や運搬に当り破損しやすいため焼成後
の工業出荷時は勿論のこと、出荷後アイスクリー
ムや菓子販売現場に至るまで取扱に難点が多いも
のである。 これら各問題点を除去するために本出願人が先
に開発した特公平２−42449号公報に示される可
食容器の製造方法が開示されている。 この製造方法は、小麦粉と水とを混練した水種
を加熱板上に流下展延する工程と、この工程で流
下展延された前記加熱板上の混練物を他の加熱板
で挟んで前記混練物中の小麦澱粉がアルフア化
し、かつ前記混練物中の水中が蒸発する程度に加
熱乾燥する加熱乾燥工程と、この工程で加熱乾燥
された板状形成体を乾燥状態のまま冷却する工程
と、この工程で乾燥状態のまま冷却された板状の
加熱乾燥冷却済成品をあらためて軟化する程度に
加熱する仕上げ加熱工程と、この工程で加熱軟化
された加熱軟化済板状体を所望の形状に成形する
成形工程とをそれぞれ具備したことを特徴とする
可食容器の製造方法である。 ［発明が解決しようとする課題］ 上記従来技術における加熱乾燥済の板状形成体
はその加熱乾燥条件や残留水分の違いによりそれ
ぞれ以下に示す表１および表２のような性状を呈
する。 [Industrial Application Field] 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, and more specifically, a shallow dish-shaped or cup-shaped edible container for holding frozen sweets such as soft serve ice cream and ice cream, and various foods. The present invention relates to a method for manufacturing an edible container that has a small apparent specific gravity, is porous, light, and has a so-called crispy texture. [Conventional technology] Generally speaking, the manufacturers of edible containers and plate-shaped edible bases used to package and sell frozen confections such as soft serve ice cream and ice cream at stores have added a large amount of water to raw materials such as flour. A plate-shaped product made by heating and baking a so-called water seed that has been kneaded with water on a high-temperature heating plate, or a plate-shaped product made by molding this heat-baked plate into a cone shape called a watsuful cone, or a plate-shaped product such as a tile confectionery. Food containers are packaged and delivered to ice cream and tart shops. Edible plates for Watsufuru, wafers, Watsufuru cones, and tart confectionery have a crunchy texture and are therefore brittle, difficult to withstand even the slightest impact, and easily damaged during storage and transportation, so they are not suitable for industrial shipping after baking. Not only that, but there are many difficulties in handling it after shipping, even at the ice cream and confectionery sales site. In order to eliminate these problems, a method for manufacturing an edible container is disclosed in Japanese Patent Publication No. 2-42449, which was previously developed by the applicant of the present invention. This production method consists of a step of spreading a mixture of flour and water on a heating plate, and sandwiching the kneaded material on the heating plate, which has been spread on the heating plate, between other heating plates. A heating drying step of heating and drying the wheat starch in the kneaded material to an extent that it becomes alpha and water in the kneading material evaporates, and a step of cooling the plate-shaped formed body heated and dried in this step in a dry state. , a final heating step in which the heat-dried and cooled plate-shaped product, which has been cooled in a dry state in this step, is heated to the extent that it is softened again; This method of manufacturing an edible container is characterized by comprising a molding step of molding the container. [Problems to be Solved by the Invention] The heat-dried plate-shaped bodies in the prior art exhibit properties as shown in Tables 1 and 2 below, depending on the heat-drying conditions and residual moisture content.

【表】【table】

【表】 これらの各表からも判るように残留水分が10〜
12％の板状形成体５Ａと残留水分３％程度の板状
形成体５Ｂとでは、加熱板からの剥離性や取扱い
性および仕上加熱時間などで互いに相容れない利
害得失が存在するといつた問題点が有る。 またこれら各問題点を解決すべく120℃で約150
秒加熱して残留水分が６〜８％の板状形成体を作
つたが、これでもなおこの程度の温度ではデンプ
ンの組織と水分との結合すなわち水和が充分に行
われないためか軟弱で焼成板から剥離しづらく、
千切れ易いという難点は消えない。 このような点からみて口当りがサクサクする成
品、すなわち多孔質軽量で薄い板状成品は180℃
程度以上の加熱でデンプン質組織が完全に焼成さ
れ、油脂分も沸点以上に至り、砂糖分は或る程度
カルメライズし褐色をある程度帯びるようなデン
プン主体の焼成食品としての組成にならないと焼
成板からの剥離は困難であり、たとえ剥離し得て
も食品として安定化する熱処理を受けてないため
デンプン質の変質、油脂分の酸化などといつた問
題点が有る。 また前掲の表１の残留水分10〜12％の板状形成
体５Ａの水分はその30〜40％程度がデンプンを主
体とする組織の結合水と、砂糖と結びついて砂糖
溶液を形成する溶液水であり、その他が自由水と
存在しているものと思われる。 したがつてこの板状形成体５Ａの最終仕上げ加
熱工程のための熱エネレギーは組織中に残留する
水分のうち自由水の分については水分の温度によ
る相変化に用いられる。 つまりデンプン組織の結合水や砂糖その他水溶
性物質を溶解している容液水（化学水）は結合の
解離等に使われるに要するエネルギーの割合が単
純な自由水の相変化に比してかなり大きい部分を
消費するものと思われる。 このため仕上げ加熱工程では210℃程度で60秒
以上の加熱時間を要し、特に顧客の面前で加熱仕
上げを行う店頭ではこの仕上げ温度を上げて加熱
時間を切りつめようとすると表面だけが焦げてし
まい、内部が加熱されないという事態となり好ま
しくない。 また前記した結合水や化学水が多い状態で販売
してしまうと食感としてサクサクしたものになら
ず、しかも味や風味に欠けるものとなる。 さらに前掲の表２に示すように予め水種を180
℃、90秒程度に加熱して残留水分を３％程度にし
た板状形成体５Ｂは冷えると脆くなり、ヒビ割れ
欠損し易くなるので前述した通り取扱い難いとい
つた大きな問題点が有る。 この問題点が有る反面、上記表２に示すものに
含まれる自由水の大部分は勿論のこと、デンプン
組成中に結合した水分、砂糖、その他の水溶性物
質を溶解した化学水のかなりの部分まで蒸発放散
してしまつていて再度吸湿してもその水分は成品
内では単純な湿気、すなわち少量の自由水であ
り、決して結合水等にはならないため、この水分
は短時間の加熱で容易に放散させることができ、
味覚、風味等は損うことなく復元し得るといつた
良い面も有る。 すなわちこの発明の目的は、上記の諸点を考慮
しつつ前記多くの問題点を解決するために、水種
を加熱板から剥離し易い含水率で加熱乾燥した板
状形成体を皿状やカツプ状に成形して仮成形可食
容器を作り、これをあらためて加湿することで、
その後の取扱い性を良好となし、仕上げ乾燥整形
時間が短く、しかもサクサクした食感の乾燥整形
済可食容器を安価に多量提供することに有る。 ［課題を解決するための手段］ 上述した目的は、小麦粉・砂糖・油脂などの原
料と水とを混練した水種を加熱板上に流下延展
し、この流下延展された前記加熱板上の混練物を
他の加熱板で挟んで前記混練物中の小麦澱粉がア
ルフア化し、かつ前記混練物中の水分が蒸発する
程度に加熱乾燥して得た含水率が３％程度の加熱
乾燥済板状形成体を乾燥状態のまま前記加熱板上
から剥離した後、この板状形成体を皿状やカツプ
状に成形して仮成形可食容器を作り、この仮成形
可食容器をあらためて加湿して含水率が８〜15％
程度の加湿済可食容器となし、この加湿済可食容
器をさらにあらためて仕上げ加熱乾燥して皿やカ
ツプ状の乾燥整形済可食容器を得ることで達成さ
れる。 ［作用］ 170℃〜220℃程度の加熱板により水種による混
練物を加熱することで含水率３％程度の加熱乾燥
済の板状形成体を作ることができる。 この加熱乾燥済板状形成体は含水率が３％と小
さいので、加熱板上からスクレーパなどで容易に
剥離することができる。 そしてこの剥離された上記の板状形成体はこの
まま冷却すると固く脆くなりパリンと割れ易くな
るため、特にこの発明では焼成終了し剥離直後の
柔軟な加熱乾燥済板状形成体（約20グラム）を皿
状やカツプ状に成形して仮成形可食容器を作つた
後、その表面にあらためて加湿スプレーで約２グ
ラム程度の水を噴霧して含水率８〜14％程度とな
るように湿気を帯びさせることで加湿済可食容器
を作ることができる。 この加湿済可食容器は柔軟で曲がる程度である
ので、保管、運搬等に当り取扱い性が良好で、欠
損したりヒビ割れすることがない。 そして上記加湿済可食容器を例えば20個単位に
スタツキング包装してアイスクリーム販売業者等
のユーザーに出荷し、ユーザー側では運搬されて
来た加湿済可食容器にサクサクした食感を与える
ために、さらにあらためて加熱乾燥するための仕
上げ加熱を行なう。 この際に加湿済可食容器の含有水は殆んど湿気
の状態で組織の表面に付着しているだけなので、
その脱水乾燥には加湿済可食容器の組織の熱変化
を要しないので、もともと含水率が10〜15％に作
成した板状形成体によるものに比較して上記仕上
げ加熱乾燥に要する時間を著減でき、１個当りの
ヒータ電力量を３分の１程度となし得る。 そして上記仕上げ加熱乾燥と共にその含有水分
は充分蒸発して例えば0.4％以下となり、軽質に
して口当りがサクサクした皿状などの乾燥整形済
可食容器が得られ、これにアイスクリームなどを
盛り付けて販売することができる。 ［実施例］ この発明の可食容器の基本製造方法は、先ず小
麦粉と水とを等重量ずつ混練し、かつ適量の砂糖
と油脂とを混入混合した水種２を第１図に示すよ
うに加熱板１０上に流下延展する。 そして前記加熱板１０上の混練物２Ａを他の加
熱板で第２図のように挟んで前記混練物２Ａ中の
小麦澱粉がアルフア化し、かつ前記混練物２Ａ中
の水分が充分に蒸発する程度に180℃で約90秒加
熱乾燥する。 次いでこの加熱乾燥された加熱乾燥済板状形成
体５を乾燥状態のまま第３図に示すように前記加
熱板１０上からスクレーパSCで剥離して直ちに
周知の雄型・雌型成形機１２などで皿状に成形し
て第４図に示すような仮成形可食容器６を作つた
後、これを次の加湿工程までベルトコンベアＢに
より搬送する。 この搬送されて来た１個当り20グラム程度の仮
成形可食容器６は含水率が３％程度であり、冷え
ると脆くなるので、特にこの発明では上記仮成形
可食容器６を第３図に示すようにスプレー室Ｓ内
でその内外の両面にスプレーノズルSNから水約
２グラムを噴霧して含水率８〜14％程度になるよ
うにあらためて湿気を積極付与することで、柔軟
な加湿済可食容器７を得ることができる。 そしてこの加湿済可食容器７を自然またはフア
ンＦで強制冷却してその表面がベタ付かないよう
にした後、１個毎に紙を介在させるなどして例え
ば第５図に示すように20個毎にスタツクパツクし
てアイスクリーム販売業者等のユーザーに向け出
荷する。 そしてユーザー側では送られて来た加湿済可食
容器７をあらためて加熱乾燥して口当りをサクサ
クさせると共に、軽く整形する。 すなわちユーザ側では第６図に示すような皿型
仕上げ乾燥整形機２０の電熱ヒータ１７，１７の
内面に沿わせた加熱皿状雌型１８Ｂ内に加湿済可
食容器７を入れ、その上部から同じくヒータ１７
を有する加熱皿状雄型１８Ａを上記加湿済可食容
器７に挿入して雌形１８Ｂとの間に挟み込み、
170℃以上の温度に昇温し、可食容器７の表面が
若干の褐色すなわちキツネ色になる程度に仕上げ
加熱乾燥整形すれば、仕上げ成形品と呼ぶこれま
での水種から最終仕上げ焼成する一貫焼成法によ
る焼成品ほぼ等しい性状の第７図に示すような乾
燥整形済可食容器８を得ることができる。 なお、初期加熱焼成に於て加熱板１０ａに格子
縞４の彫刻を施しておけば仮成形可食容器６に格
子縞模様をつけることができ、これにより格子縞
つき加湿済可食容器７を得ることができる。 また、第８図に示すようなカツプ状の可食容器
を前以つて成形したものを用いても良い。 この加湿済可食容器７は仕上げ乾燥整形機２０
により整形と同時に若干冷却されて整形後は硬化
された状態になり、乾燥整形済可食容器８の形崩
れは生じないから、この乾燥整形済可食容器８に
アイスクリームＣ等を盛り付けて店頭販売するこ
とができる。 また前述した加湿済可食容器７は予じめ加熱加
工されているため澱粉はアルフア化され、タンパ
ク質もある程度硬化骨格化しているので、このま
までも食し得るが、その間に浸滲している油脂膜
や適度な砂糖を含む残留水分のため柔軟さを保ち
曲げても折れず衝撃にも余り欠損しない。 このため輸送時にも破損することもほとんどな
く、配送上の問題が解決するだけでなく、加熱加
工時のデンプンがアルフア化し、蛋白質が熱凝固
する程度の温度では焼成時間を短縮し得る。 しかもこのときに熱気もあまり放散しないため
仕上げ整形現場の周囲の環境変化も軽減されまた
仕上げ整形も表面の褐色変化が起る程度の加熱乾
燥で充分にサクサクした食感となるため、アイス
クリーム販売店頭等でも整形時間を短縮し得るだ
けでなく熱気放散の問題を殆んど解決できる。 さらに詳しくこの発明を説明する。 先ず小麦粉に砂糖を含有させて適度の甘味を付
加すると共に、焦げつきをなくし、かつ風味を増
すため油脂と必要に応じて香料、鶏卵、乳分等を
加えたものをミキサー内に投入し原料に見合つて
これら焼成品が多孔性軽質になる程度の水を加え
て混練して水種２を得る。 この水種２を一対の加熱板１０の下板１０ａに
一定量ずつ吐出し第１図に示すように小山状の混
練物２Ａとなし、第２図に示すように上型１０ｂ
をヒンジ１０ｃで閉じ加熱加工をして含有水分が
約３％〜７％程度に乾燥脱水した状態で格子目４
を有する加熱乾燥済板状形成体５を得る。 この加熱乾燥済板状形成体５を直ちに皿状やカ
ツプ状に成形して仮成形可食容器６を作り、これ
を第３図に示すように次の加湿工程にコンベアＢ
で送つて前記のように水をスプレーして８〜15％
程度の湿気を帯びた加湿済可食容器７を作る。 次いでその表面を必要に応じてフアンＦなどで
通風冷却し、表面のベタ付きをなくすることで表
面がベタ付かない柔軟な加湿済可食容器７を得る
ことができる。 その後、前記加湿済可食容器７は保存したり第
５図に示すようにスタツクパツクしてユーザ向け
に出荷するのであるが、例えば出荷したものをユ
ーザー側であるアイスクリーム店頭販売業者など
が前述した第６図に示すような仕上げ乾燥整形器
２０で仕上げ加熱乾燥整形する。 そうすると口当りがサクサクしたこの発明によ
る乾燥整形済可食容器８を得ることができる。 また前記初期加熱時に水分を充分蒸発させて脱
水させた残留水分が２〜６％の加熱乾燥済板状形
成体５は加熱板１０から極めて剥離し易く、しか
もこの形成体５を直ちに皿状やカツプ状に成形後
加湿した加湿済可食容器６は８〜15％重量分だけ
湿気を帯びただけであるから、アイスクリーム販
売店頭などでの仕上げ加熱乾燥整形工程では脱水
のための熱量は少しでよく、加熱面の褐色変化も
販売店頭で好みに応ずる程度であればよいため、
販売現場での仕上げ乾燥整形時間を大幅に短縮し
得るだけでなく熱気放散の問題はほとんど完全に
解決する。 なお、前記実施例をより具体的に説明すれば、 小麦粉 100 砂 糖 40 油脂（白絞油） 15 食塩 0.2 （鶏卵、牛乳、食塩、着色剤香料等若干含む） 水 110 を充分に攪拌混和した水種２を作り第１図に示す
ように縦横10ミリ間隔の格子目４を彫刻した加熱
板１０を予めその表面が180℃〜200℃程度になる
ように加熱し上に流下し、加熱板１０ｂをヒンジ
１０ｃを介して加熱板１０ａの上面に押し当て双
方の加熱板１０ａ，１０ｂ間に第２図に示すよう
に挟まれた水種の温度が160℃〜180℃に一定時間
保持されるように加熱して水種を焼成したのち、
加熱板１０ａ，１０ｂ双方を開けて加熱乾燥済板
状形成体５を取り出し、これを直ちに皿状やカツ
プ状に成形して仮成形可食容器６を作り、次の加
湿工程に搬送するのであるが、ここまでの詳細を
下記に述べる。 (A) 水種の流下と加熱加工の条件としては (1) 水種１回の流下量 約25c.c. (2) 加熱板（上下１組）の温度 180〜200℃ (3) 加熱板相互の間隔は流下水種の厚さを決
め、またこれが焼成品焼成素地の厚さ程度と
する。 (B) 加熱加工の条件 (1) 加熱板間隔 これは焼成素地（円板状焼成
品）の厚さとなる。 (2) 焼成温度時間 180℃（焼成板面）〜190
℃、時間45〜90秒。 (3) 焼成素地（円板状焼成品）の状況 (4) 加熱焼成素地の残留水分（ケツト社水分計
使用） (a) 加熱板間隔はすべて2.5ｍ／ｍとする。 (b) 焼成温度は 170℃、190℃ 時間は 170℃で60秒 190℃で45秒 (c) 加熱乾燥された板状形成体５の状況と残
留水分 (111) （170℃、90秒）やや桃色がかつ
た黄、やや軟 残留水分5.4％ (121) （190℃、40秒）茶黄色、やや硬
い 残留水分3.7％ いずれも両表面に高さ1.5ミリ程度の10ミリマ
ス目の格子ができた加熱乾燥済板状形成体５が得
られ、これを直ちに皿状やカツプ状に成形するこ
とで仮成形可食容器６を作つた後、この発明では
前記のように搬送されて来た仮成形可食容器６を
あらためて加湿工程で含水率８〜15％程度に散水
スプレーなどにより加湿して加湿状態のまま表面
だけを乾燥してベタツキをなくした加湿済可食容
器７を作る。 そしてこれをユーザサイドに前記のように搬送
してユーザは加湿済可食容器７をサクサクした食
感にするためと整形するために仕上げ加熱乾燥整
形工程であらためて加熱し、仕上げ加熱乾燥する
ことで口当りのよいサクサクした食感のこの発明
による乾燥整形済可食容器８が得られた。 この乾燥整形済可食容器８の焼上り及び食感
（口当り）状況と残留水分の関係は下記の表３の
通りである。[Table] As you can see from these tables, the residual moisture is 10~
There is a problem in that the plate-shaped formed body 5A with a 12% residual moisture content and the plate-shaped formed body 5B with a residual moisture content of about 3% have mutually contradictory benefits and disadvantages in terms of peelability from the heating plate, ease of handling, finishing heating time, etc. Yes. In addition, in order to solve each of these problems,
A plate-like material with a residual moisture content of 6 to 8% was made by heating for seconds, but it still remained soft, perhaps because the starch structure and water did not bond sufficiently, i.e., hydrated, at this temperature. It is difficult to peel off from the fired board,
The problem of being easy to tear apart remains. From this point of view, products with a crispy texture, that is, porous, lightweight, and thin plate-like products, are heated at 180℃.
If the starch structure is completely baked by heating above a certain level, the oil content reaches above the boiling point, the sugar content carmelizes to some extent, and the composition becomes a starch-based baked food with a certain degree of brown color, the baking plate will not release the starch. It is difficult to peel it off, and even if it can be peeled off, it has not been subjected to heat treatment to stabilize it as a food, so there are problems such as deterioration of starch and oxidation of fats and oils. In addition, about 30 to 40% of the water content of the plate-like formed body 5A with a residual moisture content of 10 to 12% in Table 1 mentioned above is the bound water of the starch-based tissue and the solution water that combines with sugar to form a sugar solution. , and the rest is thought to exist as free water. Therefore, the thermal energy for the final finishing heating process of the plate-shaped formed body 5A is used for the phase change of the free water portion of the water remaining in the tissue depending on the temperature. In other words, in liquid water (chemical water) in which bound water in starch tissue, sugar, and other water-soluble substances are dissolved, the proportion of energy required to dissociate bonds is considerably higher than in the simple phase change of free water. It seems that it consumes a large portion. For this reason, the finishing heating process requires a heating time of 60 seconds or more at approximately 210°C, and if you try to shorten the heating time by increasing the finishing temperature, especially in stores where heating is done in front of customers, only the surface will burn. This is undesirable because the interior will not be heated. Furthermore, if the food is sold with a large amount of bound water or chemical water, it will not have a crispy texture and will lack taste and flavor. Furthermore, as shown in Table 2 above, the water type is set to 180 in advance.
The plate-like formed body 5B, which has been heated to a temperature of about 90 seconds to reduce the residual moisture to about 3%, becomes brittle when cooled and is prone to cracking and chipping, which poses the major problem of being difficult to handle as described above. While this problem exists, not only most of the free water contained in those shown in Table 2 above, but also a considerable portion of the chemical water that has dissolved the bound water, sugar, and other water-soluble substances in the starch composition. Even if the water has evaporated and dissipated until it has evaporated, even if it absorbs moisture again, it will remain in the product as simple moisture, that is, a small amount of free water, and will never become bound water. Therefore, this water can be easily removed by short-term heating. can be dissipated into,
The good news is that taste and flavor can be restored without loss. That is, an object of the present invention is to solve many of the problems described above while taking into account the above points, and to form a plate-shaped body into a dish-shaped or cup-shaped body, which is heated and dried at a water content that makes it easy to separate the water species from the heating plate. By molding it into a temporarily formed edible container and re-humidifying it,
To provide at low cost a large quantity of dried and shaped edible containers which have good subsequent handling properties, short finishing drying and shaping time, and have crispy texture. [Means for Solving the Problems] The above-mentioned purpose is to flow down and spread a water type obtained by kneading raw materials such as flour, sugar, fats and oils with water on a heating plate, and to mix and spread the flowed and spread water on the heating plate. Heat-dried plate shape with a moisture content of about 3% obtained by sandwiching the material between other heating plates and heating and drying the wheat starch in the kneaded material to an extent that it becomes alpha and the water in the kneaded material evaporates. After the formed body is peeled off from the heating plate in a dry state, this plate-like formed body is formed into a dish shape or a cup shape to make a temporarily formed edible container, and this temporarily formed edible container is humidified again. Moisture content is 8-15%
This is achieved by forming a humidified edible container of about 100 ml, and then finishing and heating and drying this humidified edible container to obtain a dry shaped edible container in the shape of a plate or cup. [Function] By heating a kneaded material of different water types with a heating plate at about 170°C to 220°C, a heat-dried plate-shaped product having a water content of about 3% can be produced. Since the heat-dried plate-shaped formed body has a water content as low as 3%, it can be easily peeled off from the heating plate with a scraper or the like. If this exfoliated plate-shaped body is cooled as it is, it will become hard and brittle and easily break. Therefore, in particular, in this invention, a flexible heat-dried plate-shaped body (approximately 20 grams) that has just been fired and peeled is used. After making a temporarily formed edible container by forming it into a dish or cup shape, the surface is again sprayed with about 2 grams of water using a humidifying spray to moisten it to a moisture content of about 8 to 14%. By doing so, a humidified edible container can be made. Since this humidified edible container is flexible and bendable, it is easy to handle during storage, transportation, etc., and will not break or crack. Then, the humidified edible containers are stacked and packaged in units of 20, for example, and shipped to users such as ice cream distributors. Then, final heating is performed for further heating and drying. At this time, the water contained in the humidified edible container is mostly just attached to the surface of the tissue in a moist state.
Since dehydration and drying does not require a thermal change in the structure of the humidified edible container, the time required for the finishing heat drying is significantly longer than that required for the above-mentioned finishing heating drying compared to a plate-shaped structure originally prepared with a moisture content of 10 to 15%. The amount of electric power per heater can be reduced to about one-third. Then, with the above-mentioned finishing heat drying, the water content is sufficiently evaporated to, for example, 0.4% or less, and a dry shaped edible container such as a plate with a light and crispy mouthfeel is obtained, which is then sold by serving ice cream etc. can do. [Example] The basic manufacturing method of the edible container of the present invention is as shown in FIG. The mixture is spread on the heating plate 10. Then, the kneaded material 2A on the heating plate 10 is sandwiched between other heating plates as shown in FIG. 2 to such an extent that the wheat starch in the kneaded material 2A becomes alpha and the water in the kneaded material 2A is sufficiently evaporated. Heat and dry at 180℃ for about 90 seconds. Next, as shown in FIG. 3, the heat-dried plate-like formed body 5 is peeled off from the heating plate 10 using a scraper SC, as shown in FIG. After forming into a dish shape to produce a temporarily formed edible container 6 as shown in FIG. 4, this is conveyed by a belt conveyor B to the next humidification step. The temporarily formed edible containers 6, each weighing approximately 20 grams, that have been transported have a moisture content of approximately 3% and become brittle when cooled. As shown in the figure, approximately 2 grams of water is sprayed from the spray nozzle SN on both the inside and outside of the spray room S to actively add moisture to the water content of 8 to 14%. An edible container 7 can be obtained. After this humidified edible container 7 is cooled naturally or forcibly using a fan F to prevent its surface from becoming sticky, for example, 20 containers are prepared by interposing paper between each container as shown in FIG. Each product is stack packed and shipped to users such as ice cream distributors. Then, on the user's side, the humidified edible container 7 that has been sent is heated and dried again to give it a crispy texture, and is also lightly shaped. That is, on the user side, the humidified edible container 7 is placed in a heating dish-shaped female mold 18B along the inner surfaces of the electric heaters 17, 17 of the dish-shaped finish drying and shaping machine 20 as shown in FIG. Similarly heater 17
Insert the heating dish-shaped male mold 18A having the above-mentioned humidified edible container 7 and sandwich it between the female mold 18B,
If the temperature is raised to 170°C or higher and the surface of the edible container 7 is finished, heated, and shaped to a degree that it becomes slightly brown or golden brown, it is called a finished molded product. By the baking method, it is possible to obtain a dried shaped edible container 8 as shown in FIG. 7, which has almost the same properties as the baked product. In addition, if the heating plate 10a is engraved with checkered stripes 4 during the initial heating and firing, the temporarily formed edible container 6 can be provided with a checkered pattern, thereby making it possible to obtain a humidified edible container 7 with checkered stripes. can. Alternatively, a cup-shaped edible container as shown in FIG. 8 may be formed in advance. This humidified edible container 7 is finished by a drying and shaping machine 20.
At the same time as shaping, it is slightly cooled and becomes a hardened state after shaping, and the dried shaped edible container 8 does not lose its shape, so ice cream C etc. is placed in this dried shaped edible container 8 and sold at the store. Can be sold. In addition, since the humidified edible container 7 mentioned above has been heat-processed in advance, the starch has been converted into alpha and the protein has become a hardened skeleton to some extent, so it can be eaten as is, but the oil and fat film that has seeped in between Due to the residual moisture containing a moderate amount of sugar, it remains flexible and does not break even when bent, and does not break easily when subjected to impact. For this reason, there is almost no damage during transportation, which not only solves shipping problems, but also shortens the baking time at temperatures where the starch becomes alpha during heat processing and the protein thermally coagulates. Moreover, because the hot air does not dissipate much at this time, changes in the environment around the finishing shaping site are reduced.Furthermore, finishing shaping can be heated and dried to the extent that the surface changes to brown, resulting in a sufficiently crispy texture. Not only can the plastic surgery time be shortened even in stores, but also the problem of hot air dissipation can be almost completely solved. This invention will be explained in more detail. First, flour is added with sugar to give it an appropriate amount of sweetness, and in order to eliminate stickiness and increase the flavor, oil and fat are added to the flour as needed, as well as flavorings, chicken eggs, milk, etc., and the mixture is put into a mixer. Water type 2 is obtained by adding and kneading enough water to make these fired products porous and light. A constant amount of this water type 2 is discharged onto the lower plate 10a of the pair of heating plates 10 to form a mound-shaped kneaded material 2A as shown in FIG.
Closed with hinge 10c and heated to reduce the moisture content to about 3% to 7%, the lattice mesh 4 was dried and dehydrated.
A heat-dried plate-like formed body 5 having the following properties is obtained. This heat-dried plate-shaped product 5 is immediately molded into a plate shape or cup shape to make a temporarily molded edible container 6, which is transferred to a conveyor B for the next humidification process as shown in FIG.
8-15% by spraying with water as mentioned above.
A humidified edible container 7 containing a certain amount of moisture is made. Next, the surface is cooled by ventilation using a fan F or the like as necessary to eliminate stickiness on the surface, thereby obtaining a flexible humidified edible container 7 with a non-sticky surface. Thereafter, the humidified edible container 7 is stored or stacked as shown in FIG. 5 and shipped to the user. Finish heating, drying, and shaping are performed using a finishing, drying, and shaping device 20 as shown in FIG. In this way, it is possible to obtain the dry shaped edible container 8 according to the present invention which has a crispy texture. In addition, the heat-dried plate-shaped formed body 5 having a residual moisture content of 2 to 6% after sufficient evaporation and dehydration during the initial heating is extremely easy to peel off from the heating plate 10. Since the humidified edible container 6 that has been formed into a cup shape and then humidified is only moistened by 8 to 15% of its weight, the amount of heat required for dehydration is small in the final heating, drying, and shaping process at an ice cream store. It is sufficient that the browning of the heating surface is just as long as it is according to your preference at the store.
Not only can the finishing drying and shaping time at the sales site be significantly shortened, but the problem of hot air dissipation is almost completely solved. To explain the above example more specifically, 100 parts of wheat flour, 40 parts of sugar, 15 parts of oil and fat (white squeezed oil), 0.2 parts of common salt (contains some eggs, milk, salt, coloring agents, fragrances, etc.) and 110 parts of water were thoroughly stirred and mixed. As shown in Figure 1, water type 2 is prepared and a heating plate 10 on which grids 4 are engraved at intervals of 10 mm in length and width is heated in advance to a temperature of approximately 180°C to 200°C on its surface, and water flows upward. 10b is pressed against the top surface of the heating plate 10a via the hinge 10c, and the temperature of the water sandwiched between both heating plates 10a and 10b as shown in FIG. 2 is maintained at 160°C to 180°C for a certain period of time. After heating and baking the water seeds,
Both heating plates 10a and 10b are opened to take out the heated and dried plate-shaped formed body 5, which is immediately formed into a plate shape or cup shape to make a temporarily formed edible container 6, and then transported to the next humidification process. However, the details up to this point are described below. (A) Conditions for water flow and heating processing: (1) Amount of water flow per time: approx. 25 c.c. (2) Temperature of heating plate (one set of upper and lower): 180 to 200℃ (3) Heating plate The mutual spacing determines the thickness of the effluent, which is approximately the thickness of the fired base of the fired product. (B) Conditions for heating processing (1) Heating plate spacing This is the thickness of the fired base (disc-shaped fired product). (2) Firing temperature time 180℃ (firing board surface) ~ 190℃
°C, time 45-90 seconds. (3) Condition of fired base (disc-shaped fired product) (4) Residual moisture in heated and fired base (using Kett's moisture meter) (a) The spacing between all heating plates shall be 2.5m/m. (b) Firing temperature is 170℃, 190℃ Time is 60 seconds at 170℃ 45 seconds at 190℃ (c) Status of heat-dried plate-shaped formed body 5 and residual moisture (111) (170℃, 90 seconds) Slightly pinkish yellow, slightly soft residual moisture 5.4% (121) (190℃, 40 seconds) Brown-yellow, slightly hard residual moisture 3.7% A grid of 10 mm squares with a height of about 1.5 mm is formed on both surfaces. A heat-dried plate-like formed body 5 is obtained, and this is immediately formed into a dish shape or a cup shape to make a temporarily formed edible container 6. The molded edible container 6 is re-humidified in a humidification process to a moisture content of about 8 to 15% by water spraying, etc., and only the surface is dried in the humidified state to produce a humidified edible container 7 free of stickiness. Then, this is transported to the user side as described above, and the user heats the humidified edible container 7 again in the finishing heating drying shaping process to make it crispy and shaping it, and then performs finishing heating drying. A dried and shaped edible container 8 according to the present invention having a pleasant and crispy texture was obtained. The relationship between the baking and texture (mouthfeel) of this dried and shaped edible container 8 and the residual moisture is shown in Table 3 below.

【表】 いずれも口当りはサクサクして、美味であるが
それぞれの加熱条件の違いのある状況がいく分か
食感として感じられる。 また前記した加熱加工済板状形成体５の残留水
分は3.0％±0.5％位で、初期加熱加工時の条件が
仕上げ加熱に影響を与える傾向ははつきりと見受
けられ、実験番号（121）による加湿済可食容器
６は実験番号（221）の結果で明らかなように仕
上げ加熱温度180℃ならば45秒で製品化し得るこ
とが判明した。 なお仕上げ乾燥整形機２０は図示例のものに限
定されるものではなく、最終仕上げ整形しなくて
もよい場合には、単なる周知の熱風乾燥器や、加
熱乾燥庫などを用いてもよい。 ［発明の効果］ この発明は以上説明したように構成されている
ので、以下に記載する効果を奏する。 170℃〜220℃程度の加熱板により水種による混
練物を加熱することで含水率３〜５％程度の加熱
乾燥済の板状形成体を作ることができ、この加熱
乾燥済板状形成体は含水率が３％と小さいので、
加熱板上からスクレーパなどで容易に剥離するこ
とができるという第１の効果が有る。 そしてこの剥離された上記の板状形成体はこの
まま冷却すると固く脆くなりパリンと割れ易くな
るため、特にこの発明では焼成終了し剥離直後の
柔軟な加熱乾燥済板状形成体（約20グラム）を皿
やカツプ状に成形して仮成形可食容器６を作つた
後、その表面にあらためて加湿スプレーで約２グ
ラム程度の水を噴霧して含水率８〜14％程度とな
るように湿気を帯びさせることで加湿済可食容器
７を作ることができ、この加湿済可食容器７は柔
軟で曲がる程度であるので、保管、運搬等に当り
取扱い性が良好で、欠損したりヒビ割れすること
がないという第２の効果が有る。 そして上記可食容器７を例えば20個単位にスタ
ツキング包装してアイスクリーム販売業者等のユ
ーザーに出荷し、ユーザー側では運搬されて来た
加湿済可食容器７にサクサクした食感を与えるた
めに、さらにあらためて加熱乾燥させるための仕
上げ加熱乾燥を行なう際に、加湿済可食容器７の
含有水は殆んど湿気の状態で組織の表面に付着し
ているだけなので、その脱水乾燥には加湿済可食
容器７の組織の熱変化を要しないので、もともと
の含水率が10〜15％に作成した板状形成体による
ものに比較して上記仕上げ加熱乾燥に要する時間
を著減でき、１個当りのヒータ電力量を３分の１
程度となし得るので、ランニングコストを低減で
き、経済的である等の第３の効果が有る。 そして上記仕上げ加熱乾燥と共にその含有水分
は迅速に蒸発して例えば0.4％以下となり、軟質
にして口当りがサクサクした皿やカツプ状などの
乾燥整形済可食容器８が素早く得られ、これにア
イスクリームなどを盛り付けて迅速に販売するこ
とができ、客の待ち時間を可及的に短くすること
ができるので、トレンデイな販売網を形成できる
といつた第４の効果を有する。[Table] All of them have a crispy texture and are delicious, but the different heating conditions can be felt in the texture. In addition, the residual moisture of the heat-processed plate-shaped body 5 described above was about 3.0% ± 0.5%, and it was clear that the conditions during the initial heating process had an effect on the final heating.Experiment No. (121) As is clear from the results of experiment number (221), it was found that the humidified edible container 6 according to the method can be commercialized in 45 seconds at a finishing heating temperature of 180°C. Note that the finishing drying and shaping machine 20 is not limited to the illustrated example, and if final finishing shaping is not required, a simple well-known hot air dryer, heated drying chamber, or the like may be used. [Effects of the Invention] Since the present invention is configured as described above, it produces the effects described below. A heat-dried plate-like formed body with a water content of about 3-5% can be made by heating a kneaded material of different types of water with a heating plate at about 170°C to 220°C, and this heat-dried plate-like formed body has a low moisture content of 3%, so
The first effect is that it can be easily peeled off from the heating plate with a scraper or the like. If this exfoliated plate-shaped body is cooled as it is, it will become hard and brittle and easily break. Therefore, in particular, in this invention, a flexible heat-dried plate-shaped body (approximately 20 grams) that has just been fired and peeled is used. After forming the temporarily formed edible container 6 into the shape of a plate or cup, the surface is again sprayed with about 2 grams of water using a humidifying spray to moisten the container to a moisture content of about 8 to 14%. By doing so, a humidified edible container 7 can be made, and since this humidified edible container 7 is flexible and bendable, it is easy to handle during storage, transportation, etc., and does not break or crack. There is a second effect that there is no Then, the edible containers 7 are stacked and packaged in units of 20, for example, and shipped to a user such as an ice cream distributor, and the user side uses this to give the transported humidified edible containers 7 a crispy texture. , When performing finishing heat drying for further heat drying, most of the water contained in the humidified edible container 7 is only attached to the surface of the tissue in a moist state, so humidification is necessary for dehydration and drying. Since no thermal change of the structure of the finished edible container 7 is required, the time required for the above-mentioned finishing heating drying can be significantly reduced compared to the case of a plate-shaped formed body made with an original moisture content of 10 to 15%. One-third of the power consumption per heater
The third effect is that running costs can be reduced and it is economical. With the above-mentioned finishing heat drying, the water content quickly evaporates to, for example, 0.4% or less, and a dried shaped edible container 8 such as a plate or cup shape that is soft and crispy is quickly obtained, and an ice cream The fourth effect is that a trendy sales network can be formed because customers' waiting time can be shortened as much as possible.

【図面の簡単な説明】[Brief explanation of drawings]

図はいずれもこの発明の一実施例を示すもの
で、第１図は加熱焼成機の斜視図、第２図は加熱
焼成機の焼成状態を示す一部省略した断面図、第
３図は仮成形工程と加湿工程との関係を示す説明
図、第４図は仮成形可食容器の斜視図、第５図は
加湿済可食容器をスタツキングした状態を示す立
面図、第６図は仕上げ乾燥整形機の一例を示す断
面図、第７図および第８図は乾燥整形済可食容器
の斜視図である。 ２……水種、２Ａ……混練物、５……加熱乾燥
済板状形成体、６……仮成形可食容器、７……加
湿済可食容器、８……乾燥整形済可食容器、１０
……加熱板。 The figures show one embodiment of the present invention, and Fig. 1 is a perspective view of a heating and baking machine, Fig. 2 is a partially omitted cross-sectional view showing the baking state of the heating and baking machine, and Fig. 3 is a temporary view. An explanatory diagram showing the relationship between the forming process and the humidification process, Figure 4 is a perspective view of the temporarily formed edible container, Figure 5 is an elevational view showing the stacked state of humidified edible containers, and Figure 6 is the finished edible container. A sectional view showing an example of a dry shaping machine, and FIGS. 7 and 8 are perspective views of a dry shaped edible container. 2...Water type, 2A...Kneaded material, 5...Heat-dried plate-shaped formed body, 6...Temporarily formed edible container, 7...Humidified edible container, 8...Dried shaped edible container , 10
...Heating plate.

Claims (1)

【特許請求の範囲】[Claims] １ 小麦粉・砂糖・油脂などの原料と水とを混練
した水種２を加熱板１０上に流下延展し、この流
下延展された前記加熱板１０上の混練物２Ａを他
の加熱板で挟んで前記混練物２Ａ中の小麦澱粉が
アルフア化し、かつ前記混練物２Ａ中の水分の大
部分が蒸発する程度に加熱乾燥して得た含水率が
３〜５％程度の加熱乾燥済板状形成体５を乾燥状
態のまま前記加熱板１０上から剥離した後、この
板状形成体５を皿状やカツプ状に成形して仮成形
可食容器６を作り、この仮成形可食容器６をあら
ためて加湿して含水率が８〜14％程度の加湿済可
食容器７となし、この可湿済可食容器７をさりに
あらためて加熱乾燥して仕上げ乾燥整形すること
で、前記加湿済可食容器７を皿やカツプ状の乾燥
整形済可食容器８に仕上げ整形固化することを特
徴とする可食容器の製造方法。1 Water type 2, which is obtained by kneading raw materials such as flour, sugar, fats and oils, and water is flowed and spread on the heating plate 10, and the kneaded material 2A on the heating plate 10, which has been flowed and spread, is sandwiched between other heating plates. A heat-dried plate-shaped product having a moisture content of about 3 to 5% obtained by heating and drying to such an extent that the wheat starch in the kneaded product 2A becomes alpha and most of the water in the kneaded product 2A evaporates. 5 is peeled off from the heating plate 10 in a dry state, the plate-shaped formed body 5 is molded into a dish shape or a cup shape to make a temporarily formed edible container 6, and this temporarily formed edible container 6 is reconstituted. The humidified edible container 7 is formed by humidification and has a water content of about 8 to 14%, and the humidified edible container 7 is then heated and dried again for finishing and dry shaping. A method for producing an edible container, which comprises finishing and shaping 7 into a dried, shaped edible container 8 in the shape of a plate or cup.