JPS62224253A - Production of container as potato food - Google Patents
Production of container as potato foodInfo
- Publication number
- JPS62224253A JPS62224253A JP61064758A JP6475886A JPS62224253A JP S62224253 A JPS62224253 A JP S62224253A JP 61064758 A JP61064758 A JP 61064758A JP 6475886 A JP6475886 A JP 6475886A JP S62224253 A JPS62224253 A JP S62224253A
- Authority
- JP
- Japan
- Prior art keywords
- container
- potato
- manufacturing
- oil
- food according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 68
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 68
- 235000013305 food Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims description 24
- 239000011230 binding agent Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 20
- 239000011148 porous material Substances 0.000 claims description 6
- 235000012015 potatoes Nutrition 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 abstract description 13
- 238000005406 washing Methods 0.000 abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 abstract 2
- 230000002093 peripheral effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 8
- 244000299461 Theobroma cacao Species 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 3
- 229920001218 Pullulan Polymers 0.000 description 3
- 239000004373 Pullulan Substances 0.000 description 3
- 229920006328 Styrofoam Polymers 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 239000008162 cooking oil Substances 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000009415 formwork Methods 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 235000019423 pullulan Nutrition 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 239000008261 styrofoam Substances 0.000 description 3
- 238000009966 trimming Methods 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000004851 dishwashing Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
く産業上の利用分野〉
開示技術は、馬鈴薯の棒状や薄板状のチップ細片を結着
剤により皿状やトレー状の食卓で用いる容器に形成して
容器として使用後にそのまま直接摂食することが出来る
ようにした技術分野に属する。[Detailed description of the invention] Industrial application field> The disclosed technology forms potato stick-like or thin plate-like chip pieces into a dish-like or tray-like container for use at a dining table using a binder and uses the same as a container. It belongs to a field of technology that allows it to be eaten directly afterwards.
く要旨の概要〉
而して、この出願の発明は、馬鈴薯を洗浄して剥皮した
後に所定形状にトリミングして不要部分を取り除き、２
ｒＭｔ〜４．８ｍ角の棒状や１．５ｆｆｉｌｌ１”−
２履の薄板状のチップ状細片のポテトスティックにして
ポテトスティック群を皿やトレーやバスケット等所定の
容器形状に成形した後に食用油によって油揚げし、冷却
して固形化するようにして所望の食品＠盛り合せた後に
直接当該容器を摂食することが出来るようにしたポテト
食品としての容器の製造方法に関する発明であり、特に
、上記チップ状細片のポテトスティック群を温水によっ
てブランチングし、各ポテトスティックの粘着力を高め
、次いで、水切り後に馬鈴薯澱粉、コーンスターチ、プ
ルラン等の結着剤を散布添加して混合し、細メツシユの
細孔を有する多孔パネルの一対の容器型枠に添着挾持さ
せて油揚げし、その後、冷却して型崩れしないコンテナ
用の容器に収納したり、更に、その縁部等に融点の高い
油脂をベースとしたヂョコレート等の食用可能な硬化剤
をコーティングして容器の縁部が使用されるまで容易に
は破壊ざれないように保形性を具備させるようにしたポ
テト食品としての容器の製造方法に係る発明でおる。Summary of the gist> Therefore, the invention of this application involves washing and peeling potatoes, and then trimming them into a predetermined shape to remove unnecessary parts.
rMt~4.8m square rod shape or 1.5ffill1”-
The potato sticks are made into two thin plate-like chip-like strips of potato sticks, which are formed into a predetermined container shape such as a plate, tray, or basket, then fried in cooking oil, cooled, and solidified to form the desired shape. This invention relates to a method for manufacturing a container for potato food, which allows the container to be eaten directly after the food is arranged in a platter.In particular, the invention relates to a method for producing a container for potato food, which includes blanching a group of potato sticks made of the chip-like strips with hot water, The adhesive strength of each potato stick is increased, and then, after draining, a binder such as potato starch, corn starch, pullulan, etc. is sprinkled and mixed, and the sticks are attached to a pair of container forms with perforated panels having fine mesh pores. After that, they are fried, cooled and stored in containers that do not lose their shape, or the edges of the containers are coated with an edible hardening agent such as chocolate, which is based on fats and oils with a high melting point. This invention relates to a method for manufacturing a container for potato food, which has a shape-retaining property so that the edge of the container does not easily break until it is used.
〈従来技術〉
周知の如く、市民生活の活性化に伴い食生活も多岐に亘
って充実するばかりでなく、システム化するほどにまで
多様化する傾向にある。<Prior Art> As is well known, as citizens' lives become more active, their dietary habits not only become more diverse and enriched, but also tend to become more diverse to the point where they are systematized.
そして、一方では食堂や食卓に使用ざれる容器は単なる
盛付は容器から団索に供ざれる１つの重要な要素となる
半面、食器洗い等の煩瑣な後作業が本来的な必要作業と
みなざれなくなり、自動皿洗い器等の普及が見られてい
る。On the one hand, the simple arrangement of containers used in cafeterias and dining tables is an important element in serving food from the container, while on the other hand, the cumbersome post-work such as washing dishes is not considered to be essential work. Automatic dishwashers are becoming more popular.
そこで、近時、紙製のコツプや皿等も一種のインスタン
ト容器として出現し、広く利用ざれているが、上述の食
卓雰囲気を醸し出す重要な演出要素に欠けるきらいがあ
った。Therefore, paper cups and plates have recently appeared as a type of instant container and are widely used, but they tend to lack the important elements that create the above-mentioned dining table atmosphere.
従来よりスナック食品自体をその単なる食用形態のみな
らず、商品のＷｔ客客引引力増大させるような容器等に
する製造技術が開発されてきているが、その形状や材質
が食品としての機能以外に盛付は用の容器等の実用機能
をも併せ有して厨房備品としての機能をも具備するよう
な技術として必ずしも充分でなかった。Conventionally, manufacturing technology has been developed to make snack food not only in its simple edible form, but also in containers that increase the customer attraction of the product. Placing has not always been a sufficient technique to have practical functions such as containers for food and kitchen equipment.
ここに、例えば、馬鈴＠専の食品自体として充分なカロ
リーを有し栄養価に富むのみならず、加工特性に冨んで
いる性質を利用し、所定のサイズ、例えば、１．５ｓ〜
２ｍの薄板状、或は、２ｍ〜４、８ｓ角の棒状のチップ
状細片の素材にして第５、６図に示す様に、ポテトステ
ィック１群を皿状、或は、トレー状に結合固化して容器
２、２′にし、その色合いや風味等の醸し出す雰囲気が
意匠的であって審美性に富み、盛付は食品とも調和し、
テーブル状の一種の独特の演出効果をもたらし楽しい団
槃の雰囲気を盛り上げることが出来る容器を開発し、こ
れにより食事の終りに盛付は食品の後、或は、同時に容
器２．２′自身も取り崩してサラダ、盛付料理、デザー
トのアイスクリーム等と共に食用に供することか出来る
ことが可能となって後片付けも要らず、前述した食卓や
テーブルの演出機能をも高め、後始末も要らず、食用量
として特有の味付は等をすることにより賞味することも
可能ならしめようとするものである。Here, for example, taking advantage of the fact that Mazu@Sen's food itself not only has sufficient calories and is rich in nutritional value, but also has rich processing characteristics, it can be made into a predetermined size, for example, 1.5s ~
As shown in Figures 5 and 6, a group of potato sticks is made into a 2 m thin plate-like material or a stick-like chip-like material with a 2 m to 4.8 s square shape, and is combined into a plate shape or a tray shape. Solidified into containers 2 and 2', the atmosphere created by its color and flavor is aesthetically pleasing, and the presentation is in harmony with the food.
We have developed a container that can create a unique table-like effect and enliven the atmosphere of a fun banquet.This allows the container to be served after the food at the end of the meal, or at the same time, the container itself. It is now possible to take it apart and serve it edible with salads, plated dishes, dessert ice cream, etc., and there is no need to clean up afterwards. The aim is to make it possible to enjoy the food by adding a specific flavor to the amount.
〈発明が解決しようとする問題点〉
而して、当該筒５．６図に示す様な、ポテト食品として
の容器の審美的な機能と実用性を具備している点は評価
するに値するものではあるが、その製造はスナック食品
等の材料を特殊な熟練技術による手作業によって製造す
るために、壊れ易いという欠点があり、規格的に大便生
産して掘り起こされていない潜在需要を喚起するに足る
だけの態勢が整えていないという難点があり、又、量産
性に乏しいところからコスト高となって普及し得ない不
具合があり、又、手作業によるところから量産性になじ
まないという不都合さがあった。<Problem to be solved by the invention> Therefore, the container for potato food, as shown in Figure 5.6, is worthy of praise for its aesthetic function and practicality. However, since the ingredients for snack foods and other items are manufactured by hand using special skilled techniques, they have the disadvantage of being easily broken, and it is difficult to stimulate untapped potential demand by producing stools in a standardized manner. There are disadvantages in that sufficient preparations are not in place, and there are also problems in that the cost is high due to the lack of mass production, making it difficult to spread, and there is also the inconvenience that it is not suitable for mass production because it is manual work. there were.
そして、手作業でおるために製造時は勿論、流通市場に
おける過程での衛生状態も必ずしも充分とは言えないき
らいか必った。Furthermore, since the products are processed by hand, sanitary conditions are not necessarily sufficient not only during manufacturing but also during the distribution process.
この出願の発明の目的は上述従来技術に基づく既に物品
としては技術的に実用化可能に開発されているポテトス
ティック群の結合による食用可能な容器の製造技術の問
題点を解決すべき技術的課題とし、食用量としてはカロ
リーや栄養価に冨み、しかも、その加工適性の有利ざや
油揚げ後の固化性による固形性の利点を充分に生かし、
Φ産可能であってコストダウンが出来、流通市場におい
ても充分な固形性を有して良好な衛生状態のもと、安価
に需要に応えることが出来るようにして食品産業におけ
る加工技術利用分野に益する優れたポテト食品としての
容器の製造方法を提供ぜ／υとするものである。The purpose of the invention of this application is to solve the technical problem of manufacturing an edible container by combining potato stick groups, which has already been developed to be technically practical as an article based on the above-mentioned prior art. It is rich in calories and nutritional value in terms of edible amount, and takes full advantage of its processing suitability and solidity due to its solidity after frying.
It is possible to produce Φ, reduce costs, have sufficient solidity for the distribution market, and meet demand at low cost under good sanitary conditions, making it suitable for use in processing technology in the food industry. The purpose of the present invention is to provide a method for manufacturing a container for an excellent potato food that is beneficial to consumers.
〈問題点を解決するための手段・作用〉上述目的に沿い
先述特許請求の範囲を要旨とするこの出願の発明の構成
は前述問題点を解決するために、加工適性に冨む棒状や
薄板状のチップ状細片を所定に洗浄し、表皮を剥離した
後にトリミングにより不要部分を除去し、２Ｍ〜４．８
＃角のマツチ棒状のステックや１．５履〜２朧の薄肉の
平板状のスライス状の長状細片を多数形成し、これらを
７５℃〜８５℃の温水にてブランチングを施し、各ポテ
トスティックの粘着力を強め、その後、水切り後に馬鈴
薯澱粉やコーンスターチ、プルラン等の結着剤を放敗し
、混合することにより各ポテトスティックにまぶし、し
かる後に所定の形状の容器を成形する細メツシユの金属
板や金網製の一対の各器素枠の一方に張り付は等して他
方の容器型枠により略一定の肉厚になるにうに成型して
所定の食用油にて油揚げし、油切りを行って冷却し、そ
の後、更に、融点の高い食用油脂をベースとしたチョコ
レートやココアやクリームチーズ等を最も壊れ易い周縁
部等にコーティングして発泡スチロール類の容器等に軽
く収納して流通市場に供給する等するようにし、食卓や
テーブルに於ける使用に際しては当該容器に所望の食品
を盛付けする等して食事に供し、盛付は食品の摂食後、
或は、中途において共に容器をも所定に砕いてサラダ、
盛付料理、又は、アイスクリーム等と共に摂食すること
が出来るようにし、食卓の雰囲気をも盛り上げ、後の冊
洗い等の手間も省けるようにした技術的手段を講じたも
のである。<Means/effects for solving the problems> In order to solve the above-mentioned problems, the structure of the invention of this application, which is summarized in the above-mentioned claims, is to solve the above-mentioned problems. After washing the chip-like pieces as specified and peeling off the epidermis, unnecessary parts were removed by trimming.
#A large number of square pine stick-shaped sticks and 1.5 to 2 thin thin-walled flat slice-shaped long strips are formed, and these are blanched in hot water at 75°C to 85°C. A thin mesh that strengthens the adhesiveness of potato sticks, then drains the water, removes a binder such as potato starch, corn starch, pullulan, etc., mixes it and sprinkles it on each potato stick, and then forms a container into a predetermined shape. A pair of container frames made of metal plates or wire mesh are attached to one side of the container, and the other container form is molded to a substantially constant thickness, and then fried in specified cooking oil. After cutting and cooling, the most fragile edges are coated with chocolate, cocoa, cream cheese, etc. based on edible fats and oils with a high melting point, and then stored lightly in Styrofoam containers and sold for distribution. When used at a dining table or table, the desired food is placed in the container to serve the meal, and the serving is done after the food has been eaten.
Alternatively, you can also crush the container to the desired size in the middle of the salad.
It can be eaten with a plated meal or ice cream, etc., and takes technical measures to liven up the atmosphere at the dining table and save the trouble of washing books afterwards.
〈実施例〉
次に、この出願の発明の実施例を図面に従って説明すれ
ば以下の通りでおる。尚、第５．６図は援用して説明す
るものとする。<Example> Next, an example of the invention of this application will be described below with reference to the drawings. The explanation will be made with reference to FIG. 5.6.
食用に好適な馬鈴薯を在来態様同様にその表皮を剤層除
去した侵に所定のトリミング加工により不要部分を取り
除き、設計によって２ｍｍ〜４．８順角の棒状、或は、
１．５ｓ〜２Ｍの薄肉の平板状にスライスしたポテトス
ティックを多数に加工し、その後、７５℃〜８５℃の温
水にてブランチングを施して各ポテトスティックの表面
を糊化し、粘着力を強め、その後、水切り後に馬鈴薯澱
粉、コーンスターチ、プルラン等の結着剤をポテトステ
ィック群に散布して所定に混合し、各ポテトスティック
の表面に付着している水分を吸収させて粘着性を高める
ようにし、それを所望の容器の形状に成形する。Potatoes suitable for eating are removed from the outer skin in the same manner as in the conventional method, and unnecessary parts are removed by a prescribed trimming process, and depending on the design, the potatoes are shaped like a bar with a diameter of 2 mm to 4.8 mm, or
Potato sticks sliced into thin flat plates of 1.5s to 2M are processed into many pieces, and then blanched in warm water at 75°C to 85°C to gelatinize the surface of each potato stick and strengthen its adhesive strength. Then, after draining, a binder such as potato starch, cornstarch, pullulan, etc. is sprinkled on the potato sticks and mixed in a predetermined manner to absorb the water adhering to the surface of each potato stick and increase its adhesiveness. , and mold it into the desired container shape.
而して、当該形成においては、第５図に示す様な皿状の
容器２の成形態様を示すものであって、第１図に示す様
に、マツチ棒状に成形されたポテトスティック群１に結
着剤３を均一にまぶし、又は、カバーリングして相互に
粘結性を高めたポテトスティック群を、第２図に示す様
に、各ポテトスティック１に対して後工程の油ｍげ工程
での油の付着による油揚げを促進させるように所定の細
かい孔５．５・・・を穿設された一対の容器型枠６．７
の一方の雄型の容器型枠６の反転した上面にポテトステ
ィック群４を可及的に設定厚さで均一に添着させて他方
の雌型の容器型枠７を軽く押し当て、周囲に所定間隔に
設けたフック９．９・・・により挾持する。In this formation, a dish-shaped container 2 as shown in FIG. 5 is formed, and as shown in FIG. A group of potato sticks that have been uniformly coated with a binder 3 or covered to enhance their mutual cohesiveness are subjected to a post-oil degreasing process for each potato stick 1, as shown in Fig. 2. A pair of container forms 6.7 with predetermined fine holes 5.5 bored in order to promote deep frying due to oil adhesion.
The group of potato sticks 4 is evenly attached to the inverted upper surface of one of the male container molds 6 to a predetermined thickness as much as possible, and the other female container mold 7 is lightly pressed to form a predetermined area around the periphery. It is held by hooks 9.9 provided at intervals.
尚、当該成形に際し、成形、及び、その後の油揚げ工程
における裾部分でのポテトスティック群４の滑落を防止
するために、裾部分ではクランプ９により合体した部分
ではやや先細テーパ形状になるように容器型枠６．７を
設計しておくとよい。In addition, during the forming, in order to prevent the potato stick group 4 from slipping off at the hem during the forming and the subsequent frying process, the container is shaped so that it has a slightly tapered shape at the hem where it is joined by the clamp 9. It is advisable to design formwork 6.7.
このようにポテトスティック群４を挾持ざぜた容器型枠
６．７を一体化して所定のフライヤにより１６０℃〜１
８０℃の所定の食用油によってフライ加工し、容器５を
油切りして自然冷却し、容器型枠６．７を完全固化後、
或は、その手前にて取り外し、固化した第５図に示す容
器２を取り出して −発泡スチロール製の容器等に軽く
収納する。The container form 6.7 holding the potato stick group 4 in this manner is integrated and heated to 160°C to 100°C in a prescribed fryer.
After frying in prescribed cooking oil at 80°C, draining the oil from the container 5 and cooling it naturally, and completely solidifying the container form 6.7,
Alternatively, remove it beforehand, take out the solidified container 2 shown in FIG. 5, and store it in a styrofoam container or the like.
而して、他の実施例においては、上記油切り後に容器型
枠６．７を取り外した後に弱い毛ブラシ等により融点の
高い、例えば、パーム油等の融点の高い食用油脂をベー
スとしたチョコレートやココア、クリームチーズ等を容
器２の最も壊れ易く弱い部分である周縁部内外にコーテ
ィングして補強を行い、その後、完成品として上述同様
発泡スチロール容器等に軽く収納する。In another embodiment, after the container form 6.7 is removed after draining the oil, chocolate based on an edible fat with a high melting point, such as palm oil, is heated using a weak bristle brush or the like. The container 2 is reinforced by coating the inside and outside of the periphery, which is the most fragile and weakest part, with silica, cocoa, cream cheese, etc., and then the finished product is lightly stored in a Styrofoam container or the like as described above.
而して、油揚げ工程においては、容器型枠６．７の細孔
５．５・・・より充分に油がポテトスティック群４に浸
透して充分にフライすることが出来る。Thus, in the deep-frying process, oil can sufficiently penetrate into the potato stick group 4 through the pores 5.5 of the container frame 6.7, and the potato sticks 4 can be sufficiently fried.
又、第３．４図に示す実施例においては、細孔が穿設さ
れていない容器型枠１０の反転表面上面に金網製の雄型
の容器型枠１１を載置して上述同様にポテトスティック
群４を手作業等により軽く押し付けることにより、所定
の厚さのポテトスティック群４を添着させ、この際、該
金網製の容器型枠１１によりフラットな上面は勿論、傾
斜する側面にも容易にポテトスティック群４が添着され
て滑落することはなく、その後、第４図に示す様に、雄
型の金網製の容器型枠１２を軽く押し当ててクランプ９
．９・・・によりポテトスティック群４を挟持させて上
述態様の実施例同様に油揚げ工程に供することにより、
よりまんべんなくポテトスティック群４のフライが行わ
れる。Further, in the embodiment shown in Fig. 3.4, a male container form 11 made of wire mesh is placed on the upper surface of the inverted surface of the container form 10 in which no pores are formed, and potato molding is carried out in the same manner as described above. By lightly pressing the stick group 4 manually or the like, the potato stick group 4 of a predetermined thickness is attached, and at this time, the container form frame 11 made of wire mesh can easily be applied not only to a flat top surface but also to an inclined side surface. As shown in FIG.
．． By sandwiching the potato stick group 4 by 9... and subjecting it to the deep-frying process in the same manner as in the embodiment of the above-mentioned aspect,
Potato stick group 4 is fried more evenly.
上述各実施例において、油揚げプロセス後の容器型枠の
ポテトスティック群４からの剥離除去がし易いようにス
テンレス製にしたり、テフロン加工を施しておく等する
ことが出来る。In each of the above-mentioned embodiments, the container form can be made of stainless steel or treated with Teflon so that it can be easily removed from the potato stick group 4 after the frying process.
そして、第５図に示す製品容器２においては、第２図に
示す様な容器型枠６．７によって成形された容器２の内
外面はややフラットに形成されるのに対し、第３．４図
に示す容器型枠１１．１２によって成形される場合の容
器２はその内外面に各ポテトスティックの母材の状態が
粗い状態となって盛付けする料理とも相性によってその
風合を異ならしめることが出来る。In the product container 2 shown in FIG. 5, the inner and outer surfaces of the container 2 formed by the container form 6.7 as shown in FIG. When the container 2 is formed using the container forms 11 and 12 shown in the figure, the base material of each potato stick is rough on its inner and outer surfaces, and the texture varies depending on the compatibility with the food to be served. I can do it.
尚、この出願の発明の実施態様は上述各実施例に限るも
のでないことは勿論であり、例えば、第２図に示す実施
例における容器型枠のポテトスティック群に対する表面
に凹凸面等を形成することにより、ポテトスティック群
の挟持をし易く、又、裾部における滑落を防止するのみ
ならず、製品の容器の表面の風合を、又、第３．４図に
示す実施例とは別に異ならしめることが出来、更には、
第２図に示す型枠に大きな孔を開けてそこに金網を貼り
付ける等することにより容器の表面に各種のデザイン上
の見栄えが良い風合を形成させることが出来る等種々の
態様が採用可能である。It should be noted that the embodiments of the invention of this application are of course not limited to the above-mentioned embodiments. For example, in the embodiment shown in FIG. This not only makes it easier to hold the group of potato sticks and prevents them from slipping off at the hem, but also changes the texture of the surface of the product container, which is different from the embodiment shown in Figure 3.4. It is possible to tighten the
By making large holes in the formwork shown in Figure 2 and pasting wire mesh there, various designs and textures can be created on the surface of the container that look good. It is.
又、この出願の発明においては、素材を馬鈴薯としたが
、この出願の精神においては実質同様な作用効果がなさ
れる人参、かぼちゃ等が均等物として用いられることが
出来、この出願の要旨の範回内に属することであること
は勿論のことでおる。In addition, in the invention of this application, potatoes are used as the material, but in the spirit of this application, carrots, pumpkins, etc. that have substantially the same effect can be used as equivalents, and it is within the scope of the gist of this application. It goes without saying that it belongs to pronation.
そして、製品の容器２は容器自身としては適当な可塑性
や弾力性に富み、食卓やテーブル上に於ける料理の盛付
け、或は、箸やフォーク等使用に際して柔かく歪み、容
易には破損せす、又、盛り付けられた料理と共に、或は
、料理の摂食後に適宜にナイフやフォーク、或は、箸等
により部分的に破砕して容器、２自身をサラダ、盛付料
理、又は、食後のデザートのアイスクリーム等と共に摂
食に供することが出来、したがって、容器としての後片
付は等も殆ど不要なものであった。The product container 2 is rich in plasticity and elasticity suitable for the container itself, and does not warp or easily break when serving food on the table or when using chopsticks, forks, etc. Also, after eating the food, it can be partially crushed with a knife, fork, or chopsticks, etc., and used as a salad, plated dish, or after a meal. It can be eaten with dessert ice cream, etc., and therefore there is almost no need to clean up the container afterward.
尚、上述各実施例は第５図に示す皿状の容器であるが、
勿論第６図に示す様なトレー型やバスケット型等に成形
することが出来、現代までに開発されている成形技術に
よって容器後を所望の容器の形状にすることにより、そ
れは容易になし得るもので全て設計変更の範囲に属する
ものである。Incidentally, each of the above-mentioned embodiments is a dish-shaped container shown in FIG.
Of course, it can be molded into a tray shape or basket shape as shown in Figure 6, and this can be easily done by shaping the back of the container into the desired container shape using the molding technology that has been developed to date. All of these are within the scope of design changes.
又、容器の周縁部にコーティングするものに適宜の調味
料や香料等を混合して用いることもまた同様に設計変更
の範囲であり、更に、食用の調色材により製品容器の表
面に適宜にカラー模様等を付すことは、単にデザイン上
の問題であって、当然のことながら、この発明に属する
ものであり、食卓の団索の雰囲気を盛り上げ、食欲を促
進させる機能をも充分に果たすものである。Additionally, it is also within the scope of design changes to mix and use appropriate seasonings, fragrances, etc. to coat the periphery of the container, and to coat the surface of the product container with an edible coloring agent Adding color patterns, etc. is simply a matter of design, and naturally belongs to this invention, and it fully fulfills the function of enlivening the atmosphere of a group dinner at the dining table and stimulating the appetite. It is.
〈発明の効果〉
以上、この出願の発明によれば、既に開発され、食堂や
食卓等において、料理を盛付けする朋やトレー等の容器
で必って調理料理品と同様にその所定の時期に破砕して
食べることの出来るポテト食品としての容器の製造に際
し、棒状やスライス状のポテトスティック群に対して結
着剤による均一混合で粘着力を促進させ、油揚げするこ
とにより、製品の容器の強度は充分であり、且つ、素材
の可塑性や弾力性を生かすことが出来、食卓等に供する
に際して容易に破壊せず、その実用性を保証することが
出来、料理の盛付は等が確実に行えるという効果が秦さ
れる。<Effects of the Invention> As described above, according to the invention of this application, it has already been developed, and in cafeterias, dining tables, etc., containers such as trays and trays in which food is served must be prepared at the same time as when preparing food. When manufacturing containers for potato foods that can be crushed and eaten, sticks are uniformly mixed with a binder to promote adhesion, and then fried in oil to form containers for the product. It has sufficient strength, and can take advantage of the plasticity and elasticity of the material, so it does not break easily when served on the table, etc., ensuring its practicality, and ensuring that food is plated etc. The effect of being able to do it is Qin.
又、而して、油揚げに先立ち、所定の容器形状を保持す
る一対の容器型枠の間にポテトスティック群を添着させ
て挟持して油揚げすることにより、油揚げ中における偏
倚した歪等も生ぜず、容器型枠通りの容器が得られ、製
品精度が高まり、歩留りが良好になり、コスト高に至ら
ないという効果も秦される。In addition, prior to frying, the group of potato sticks is attached and sandwiched between a pair of container molds that maintain a predetermined container shape, and fried, so that uneven distortion etc. does not occur during frying. , a container that conforms to the container form can be obtained, product precision is improved, yield is improved, and costs are not increased.
而して、容器型枠のポテトスティック群に対する表面を
フラットにしたり、金網製にしたり、凹凸部にする等様
々な設計をとることにより、成形される容器の表面に意
匠性に優れた見栄えの良い容器を作ることが出来、食卓
の雰囲気を諮り上げ、゛食欲を促進させることが出来る
という優れた効果が秦される。By using various designs such as making the surface of the container formwork for the group of potato sticks flat, making it made of wire mesh, or making it uneven, the surface of the molded container can have an excellent appearance with excellent design. It has the excellent effect of making good containers, improving the atmosphere at the dining table, and stimulating the appetite.
又、ポテトスティック群を一対の容器型枠に挟持させて
油揚げすることにより、反復して同一サイズ、同一デザ
インの容器をｍ産することが出来るために、潜在的な需
要に充分応えることが出来、コストダウンを図ることも
出来るという優れた効果が秦される。Furthermore, by sandwiching a group of potato sticks between a pair of container molds and frying them in oil, it is possible to repeatedly produce m containers of the same size and design, making it possible to fully meet latent demand. This has the excellent effect of reducing costs.
又、このような容器型枠による成形がなされるために、
手作業等による熟練も要せず、作業能率がよく、その点
からも歩留りも向上するという効果がある。In addition, since the molding is done using such a container form,
It does not require manual skill or the like, has good working efficiency, and has the effect of improving yield.
更に又、容器の油揚げ俄の冷却固化時点において、最も
壊れ易い周縁部に対して融点の高い低温固化する食用油
脂をベースとしてコーティングすることにより、容器の
美味を促進し、更に、意匠性を高め、又、その保形性を
終始強く維持することが出来るという優れた効果が秦さ
れる。Furthermore, when the container cools and solidifies before frying, by coating the most fragile periphery with an edible fat that solidifies at a low temperature and has a high melting point, the taste of the container is enhanced and the design is improved. In addition, it has the excellent effect of being able to strongly maintain its shape retention from beginning to end.
勿論、所定数の容器型枠を使用することにより、当該容
器型枠を反復使用することが出来るために、イニシャル
コストだけで充分であるという経済的なメリットがあり
、又、油揚げ工程において複数種類の容器型枠でポテト
スティック群を挟持、油揚げすることが出来るために複
数種類の容器を同時平行的に製造することが出来るとい
う利点もある。Of course, by using a predetermined number of container forms, the container forms can be used repeatedly, so there is an economical advantage that only the initial cost is sufficient. Since potato sticks can be held and deep-fried in the container form, there is also the advantage that multiple types of containers can be manufactured simultaneously in parallel.
第１〜４図はこの出願の発明の詳細な説明図であり、第
１図は棒状のポテトスティック群の結着剤まぶせ斜視図
、第２図は１実施例の容器型枠にポテトスティック群を
挟持した状態の部分断面図、第３図は他の実施例の一方
の容器型枠に対するポテトスティック群の添着部分断面
図、第４図は上記第３図の他方の容器型枠の型枠による
ポテトスティック群の挟持部分断面図、第５．６図は容
器の概略斜視図である。1 to 4 are detailed explanatory diagrams of the invention of this application. FIG. 1 is a perspective view of a group of rod-shaped potato sticks coated with a binder, and FIG. FIG. 3 is a partial sectional view of the group of potato sticks being attached to one of the container forms of another embodiment, and FIG. FIG. 5.6 is a partial sectional view showing a group of potato sticks being held by the frame, and is a schematic perspective view of the container.
Claims (11)
定の容器状に成形した後油揚げして固形化する食用可能
な容器の製造方法において、洗浄後剥皮した馬鈴薯をチ
ップ状細片のポテトスティック群とし、それを温水にて
ブランチングした後粉状の結着剤を添加混合し、容器型
枠に添着挾持させた状態で油揚げして冷却固化するよう
にしたことを特徴とするポテト食品としての容器の製造
方法。(1) In a method for manufacturing an edible container in which potato sticks in chip-like strips are randomly formed into a predetermined container shape and then fried to solidify, a group of potato sticks in chip-like strips are made from washed and peeled potatoes. , which is blanched in warm water, mixed with a powdered binder, and then fried while being attached to a container form and solidified by cooling. Method of manufacturing containers.
ことを特徴とする上記特許請求の範囲第１項記載のポテ
ト食品としての容器の製造方法。(2) A method for manufacturing a container for a potato food according to claim 1, characterized in that the chip-like strips are formed into a thin plate shape.
とを特徴とする上記特許請求の範囲第１項記載のポテト
食品としての容器の製造方法。(3) A method for manufacturing a container for a potato food according to claim 1, characterized in that the chip-like strip is formed into a rod shape.
て行うようにしたことを特徴とする上記特許請求の範囲
第１項記載のポテト食品としての容器の製造方法。(4) The method for producing a container for potato food according to claim 1, wherein the frying is carried out using a container mold having a large number of pores.
を特徴とする上記特許請求の範囲第２項記載のポテト食
品としての容器の製造方法。(5) The method for manufacturing a container for potato food according to claim 2, wherein pores are formed in one of the container frames.
を特徴とする上記特許請求の範囲第２項記載のポテト食
品としての容器の製造方法。(6) The method for manufacturing a container for potato food according to claim 2, wherein pores are formed in both of the container frames.
にしたことを特徴とする上記特許請求の範囲第１項記載
のポテト食品としての容器の製造方法。(7) The method for manufacturing a container for a potato food according to claim 1, wherein the frying is carried out using a container frame made of wire mesh.
容器型枠の一方を当接させて結着剤添加後のポテトステ
ィック群を添着させ、次いで他方の金網製容器型枠をカ
バーするようにしたことを特徴とする上記特許請求の範
囲第１項記載のポテト食品としての容器の製造方法。(8) When sandwiching the above container form, one side of the wire mesh container form is brought into contact with the molding surface to adhere the group of potato sticks after addition of a binder, and then the other wire mesh container form is covered. A method for manufacturing a container for a potato food according to claim 1, characterized in that:
定の容器状に成形した後油揚げして固形化する食用可能
な容器の製造方法において、洗浄後剥皮した馬鈴薯をチ
ップ状細片のポテトスティック群とし、それを温水にて
ブランチングした後粉状の結着剤を添加混合して容器型
枠に添着挾持させた状態で油揚げして冷却させ、その後
油切りした容器に低温固化する食用油脂をコーティング
するようにしたことを特徴とするポテト食品としての容
器の製造方法。(9) In a method for producing an edible container in which potato sticks in chip-like strips are randomly formed into a predetermined container shape and then fried to solidify, a group of potato sticks in chip-like strips are made from washed and peeled potatoes. After blanching it in hot water, a powdered binder is added and mixed, and while it is attached and clamped to the container form, it is fried and cooled, and then the edible fat that solidifies at low temperature is placed in the container with the oil drained. A method for producing a container for potato food, characterized in that it is coated.
ィングするようにしたことを特徴とする上記特許請求の
範囲第９項記載のポテト食品としての容器の製造方法。(10) A method for manufacturing a container for a potato food according to claim 9, characterized in that the edge of the container is coated with the edible fat that solidifies at low temperatures.
たものであることを特徴とする上記特許請求の範囲第９
項記載のポテト食品としての容器の製造方法。(11) Claim 9, wherein the edible curing agent is based on an oil or fat with a high melting point.
A method for producing a container for potato food as described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61064758A JPS62224253A (en) | 1986-03-25 | 1986-03-25 | Production of container as potato food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61064758A JPS62224253A (en) | 1986-03-25 | 1986-03-25 | Production of container as potato food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62224253A true JPS62224253A (en) | 1987-10-02 |
| JPH0412700B2 JPH0412700B2 (en) | 1992-03-05 |
Family
ID=13267395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61064758A Granted JPS62224253A (en) | 1986-03-25 | 1986-03-25 | Production of container as potato food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62224253A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0191748A (en) * | 1987-09-30 | 1989-04-11 | Kanebo Ltd | Production of formed food |
| US6423357B1 (en) * | 2000-01-18 | 2002-07-23 | Raymond Woods | Edible cup and method of making same |
| GB2436430A (en) * | 2006-03-21 | 2007-09-26 | Iain Jamieson | Moulded vegetable baskets |
| JP2016032442A (en) * | 2014-07-31 | 2016-03-10 | 日本水産株式会社 | Noodle like fried vegetable |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56173092U (en) * | 1980-05-23 | 1981-12-21 | ||
| JPS5921368A (en) * | 1982-05-20 | 1984-02-03 | ラム―ウェストン・インコーポレーテッド | Cooking of ship-shaped potato |
-
1986
- 1986-03-25 JP JP61064758A patent/JPS62224253A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56173092U (en) * | 1980-05-23 | 1981-12-21 | ||
| JPS5921368A (en) * | 1982-05-20 | 1984-02-03 | ラム―ウェストン・インコーポレーテッド | Cooking of ship-shaped potato |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0191748A (en) * | 1987-09-30 | 1989-04-11 | Kanebo Ltd | Production of formed food |
| JPH0587229B2 (en) * | 1987-09-30 | 1993-12-15 | Kanebo Ltd | |
| US6423357B1 (en) * | 2000-01-18 | 2002-07-23 | Raymond Woods | Edible cup and method of making same |
| GB2436430A (en) * | 2006-03-21 | 2007-09-26 | Iain Jamieson | Moulded vegetable baskets |
| JP2016032442A (en) * | 2014-07-31 | 2016-03-10 | 日本水産株式会社 | Noodle like fried vegetable |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0412700B2 (en) | 1992-03-05 |
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