JPS6328349A - Production of edible container - Google Patents
Production of edible containerInfo
- Publication number
- JPS6328349A JPS6328349A JP61173432A JP17343286A JPS6328349A JP S6328349 A JPS6328349 A JP S6328349A JP 61173432 A JP61173432 A JP 61173432A JP 17343286 A JP17343286 A JP 17343286A JP S6328349 A JPS6328349 A JP S6328349A
- Authority
- JP
- Japan
- Prior art keywords
- edible container
- dough
- water
- heat
- hard
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 description 10
- 238000010304 firing Methods 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000012976 tarts Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000015243 ice cream Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000003892 spreading Methods 0.000 description 4
- 230000007480 spreading Effects 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- LHJQIRIGXXHNLA-UHFFFAOYSA-N calcium peroxide Chemical compound [Ca+2].[O-][O-] LHJQIRIGXXHNLA-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000011121 hardwood Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
〔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、更に詳述すれば
プリン菓子やアイスクリーム等の冷菓子や焼成食品等を
入れるコーン状の可食容器の製造方法に関するものであ
る。[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 invention relates to a method for manufacturing food containers.
一般にプリンやアイスクリーム等の冷菓子を店頭で盛付
けて販売する可食容器は、小麦粉等の原料に水の配合料
を多くして混練した所謂水種と称するものから作られて
いるが、コーン状その他の形状の容器の成形に当り従来
では、（１）水種を焼成板の一定個所に一定量を一定形
にノズルより吐出する。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 molding a cone-shaped or other shaped container, (1) a certain amount of water is discharged in a certain shape from a nozzle to a certain place on a baking plate.
（２） 水種の成分である水分のうち原料小麦粉の主
成分である澱粉その他タンパク質等がα−デンプン等の
可食処理し得る形にする必要な最以外の過剰水分を放散
させる。(2) Out of the moisture that is a component of the water seed, starch and other proteins, which are the main components of the raw flour, dissipate excess moisture other than the one necessary to convert it into an edible form such as α-starch.
（３）過剰水分を放散させた後、α−デンプン等が形成
される１８０℃以上の温度でα−デンプン等が形成され
る間一定時間保持する。(3) After dissipating excess moisture, the temperature is maintained at 180° C. or higher for a certain period of time while α-starch and the like are formed.
等の過程を一定の焼成板と一応の加熱処理機構で行なっ
ていた。These processes were carried out using a certain firing plate and a heat treatment mechanism.
ところがこの従来技術には次のような欠点がある。However, this conventional technique has the following drawbacks.
（１）水種の場合、
（ａ） 水分が常温で不溶性の成分く小麦粉の大部分
）と分離し易い。(1) In the case of water type: (a) Water is easily separated from insoluble components (most of the flour) at room temperature.
（ｂ） 水を混合した焼成原料（水種）を焼成機まで
輸送する容器、パイプ、貯槽等内で余剰水を分離固化し
、ポンプ、バイブの流通過程での流動性を阻害し、サー
ビスタンク等の貯槽での分離混合、濃度変化をきたす。(b) Excess water is separated and solidified in the containers, pipes, storage tanks, etc. that transport the water-mixed firing raw materials (water type) to the firing machine, which impedes fluidity in the distribution process of pumps and vibrators, and prevents water from entering the service tank. Separation and mixing in storage tanks, etc., causes concentration changes.
焼成板上に吐出された水種が前記板上に拡がる過程で水
分、水溶性分等の流動性の高い部分が原料の主成分であ
るデンプン等から分離して吐出部分の周辺に拡がるため
中心から周辺にかけて濃度の変化が著しい。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.
このため周辺はパリ等の不定形部分が生じ、またその付
近では水溶性タンパク質等によるヒキツリ、吐出中心よ
り周辺にかけての厚、薄変化硬さの相違等を生じ焼成後
の食品生地又はそれから形成されるコーン、モナカの形
状、硬さ、部分的厚薄、味覚等の不定性のもととなり、
一定形状の不定パリ等を生じやすく、商品価値の著しい
低下を来たす。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 causes the indeterminacy of the shape, hardness, partial thickness, taste, etc. of the corn and monaka.
It is easy to produce irregularities with a certain shape, resulting in a significant decrease in product value.
（２） 過剰水分の焼成板上での放散による欠点、損
失としては一定の行程−ヒで、コーンモナ力のもとであ
る生地焼成を終った高温の焼成板に３０℃以下（２０℃
前後が通常）の水種が吐出され、直ちに焼成工程に運ば
れるため
（１） 熱量が極めて大きく必要
（ｎ） 水が急激に高温化され急膨張する。(2) Disadvantages and losses due to the dissipation of excess moisture on the baking plate.
(1) An extremely large amount of heat is required (n) The water rapidly heats up and expands rapidly.
結果となりこのために、
（イ） 水は液体から気体に変化（蒸発）する際の気化
熱く蒸発熱）を水１ｇにつき約５３０ｃａｌを要する。As a result, (a) When water changes from liquid to gas (evaporation), it takes about 530 cal per gram of water.
（ロ）水は液体から気体に変化する際１モル（１分子量
）につき２２．４Ｊ即ち、１ｇの水は１．２５ Ｊの気
体となるから
■ 水の蒸発に消費される熱酪大で不経演である。(b) When water changes from liquid to gas, 1 mol (1 molecular weight) of water becomes 22.4 J, that is, 1 g of water becomes 1.25 J of gas. It is a performance.
例えば、小麦粉 １００ｋＱ
水 １００ ｋｇ
の配合（砂糖その他は略）の場合、小麦粉の変化くデン
プンのα化など）に必要な水分は２０ ｋＱといわれる
。このため８０ｋｇの過剰水の蒸発に要する熱量は、５
３０Ｋｃａｌ ／ ｋｏ ｘ ８０ｋｇ＝ ４２，４０
０Ｋ ｃａｌこれは都市ガス１２，０ＯＯＫ ｃａｌ
／ ＴＩ’で約３．５−ｍ’をムダにしている。For example, in the case of a mixture of 100 kQ of wheat flour and 100 kg of water (sugar and other ingredients are omitted), the water required for changing the flour, gelatinizing starch, etc. is said to be 20 kQ. Therefore, the amount of heat required to evaporate 80 kg of excess water is 5
30Kcal / ko x 80kg = 42,40
0K cal This is city gas 12,0OOK cal
/ TI' wastes approximately 3.5-m'.
■ またこの際生じる蒸気のりは１．２５ ｍ／ ｋｇ
Ｘ ８０ｋｇ ＝ １００７Ｉ＋’ （ドラム缶２０
０Ｊの５００本分）となる。但し、−回の吐出ωが２５
ｇの場合、蒸発団５３０ ｃａｌ ／ｇ ｘ２５ｇ ＝
１３，２５０Ｋｃａｌ 、蒸発ガス口（蒸気）１．２５
ｊ ／ｇＸ２５ｇ ＝３１．２５４また、水分の急激
な気化、膨張による放散は食品生地の内部表面にかけて
大小の気孔を生じさせ生地を軽質なものとし、コーン、
モナカの硬さを失わせるというような多くの欠点もある
。■ Also, the steam glue generated at this time is 1.25 m/kg
X 80kg = 1007I+' (20 drums
500 pieces of 0J). However, if the -times discharge ω is 25
In the case of g, evaporation group 530 cal /g x 25g =
13,250Kcal, evaporative gas port (steam) 1.25
j/g
There are also many drawbacks, such as the loss of Monaca's hardness.
これら各欠点を除去するために本出願人が開発した特願
昭５９−２６９８２７号に示されるもの、すなわち小麦
粉等の原料にこれが硬種となる程度の水を加えて混練し
たあと、一定の厚さに延展し、この延展された硬種板よ
り型抜きにより必要形状の生地を分離し、この生地を皿
状に成形焼成固化することにより可食容器を得るように
したことを特徴とする可食容器の製造方法が提案されて
いる。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 spreading the dough into a shape, separating the dough into a required shape from the spread hardwood plate by cutting, and molding the dough into a dish shape and solidifying it by baking. A method of manufacturing a food container has been proposed.
ところが上記従来の技術では焼成直後皿状に成形固化し
た可食容器を出荷するものであるため焼成固化した可食
容器が運搬中に破損しやすく、例えば１０％程度のもの
が使いものにならなくなるという欠点がある。この欠点
を除去するため前記製造方法をユーザー側、すなわちア
イスクリーム等の販売業者の店舗に採用すれば良いこと
になるが、焼成器や型抜き装置等の設備投資が大きくな
ることと設置スペースがないこともあり、また消費電力
のアンペア契約等や焼成技術や型抜技術の点にも問題が
生じ簡単には採用できないというような多くの欠点があ
る。However, with the above-mentioned conventional technology, the edible containers are molded into a plate shape and solidified immediately after baking, and are then shipped. Therefore, the edible containers that are baked and solidified are likely to be damaged during transportation, and for example, about 10% of the edible containers become unusable. There are drawbacks. In order to eliminate this drawback, it would be possible to adopt the above manufacturing method at the user side, that is, at stores selling ice cream, etc., but this would require a large investment in equipment such as baking equipment and mold cutting equipment, and would require installation space. There are also many drawbacks such as problems with power consumption ampere contracts, firing technology, and mold cutting technology, making it difficult to adopt.
（発明の目的）
この発明は上述した欠点を除去することを目的とするも
ので、使用水量を減じ、焼成に不要な余剰の熱量を除き
急激な水分の蒸発な防ぐことにより焼成食品の多孔化、
軽化、脆弱化を防ぐとともに販売直前になって成形固化
することにより不良品をなくすことにある。(Objective of the Invention) The purpose of the present invention is to eliminate the above-mentioned drawbacks.The purpose of the present invention is to reduce the amount of water used, remove excess heat unnecessary for baking, and prevent rapid evaporation of water, thereby making baked foods porous. ,
The purpose is to prevent the product from becoming lighter and brittle, and to eliminate defective products by molding and solidifying it just before selling.
〔問題点を解決するための技術的手段〕この発明は上述
した目的を連成するために、小麦粉等の原料にこの原料
が硬練となる程度の水を加えて混練したあと、一定の厚
さに延展し、この延展された硬練板より型抜きにより必
要形状の硬練生地に分離した後、この硬練生地を蒸製等
加熱加工して加熱加工済素地を作り、この素地を気密性
包装で密封し、可食容器として成形する直前に解包して
前記加熱加工済素地を仮焼成が可能な温度に維持した成
形型で周囲が若干立上った皿状に成形後冷却固化するこ
とにより、可食容器を得るようにしたものである。[Technical means for solving the problems] In order to achieve the above-mentioned objects, the present invention is made by adding enough water to a raw material such as wheat flour to make it hard, and then kneading the raw material to a certain thickness. The rolled hard dough is then separated into hard dough of the required shape by die-cutting, and then this hard dough is subjected to heat processing such as steaming to create a heat-processed base, and this base is made airtight. The container is sealed in a package, unwrapped immediately before being formed into an edible container, and the heat-processed base is formed into a dish shape with a slightly raised periphery using a mold maintained at a temperature that allows temporary firing, and then cooled and solidified. By doing so, an edible container can be obtained.
この発明は、第１図に示すように、原料となる小麦粉等
の原料に砂糖を含有させて適度の甘味を付加すると共に
、少量の油脂を加えて焦げ付きをなくすようにしたもの
をミキサー１内に１Ω入し原料に見合ってこれが硬練に
なる程度の水を加えて混練して硬練原料２を得る。この
硬練原料２を複数個の延展ローラ３で必要な厚さの硬練
板４に延展する。As shown in Fig. 1, this invention involves adding sugar to a raw material such as wheat flour to give it an appropriate sweetness, and adding a small amount of fat to prevent it from sticking to the mixer 1. to 1Ω, add enough water to harden the raw material, and knead to obtain hardened raw material 2. This hardened raw material 2 is spread onto a hardened plate 4 having a required thickness using a plurality of spreading rollers 3.
次に延展された硬練板４はベルトコンベア５で搬送され
型抜機６で必要な形状（この場合は円形）に型抜７を用
いて型抜きし可食容器形成に必要な形状の硬練生地８を
得る。Next, the stretched hardened plate 4 is conveyed by a belt conveyor 5, and then cut into a required shape (circular in this case) by a die cutter 6 using a die cutter 7, and then hardened into the shape necessary for forming an edible container. Obtain dough 8.
この硬練生地８は網板９上に載せられ蒸製器１０で加熱
加工して加熱加工済素地１１を得る。This hard kneaded dough 8 is placed on a net plate 9 and heat-processed in a steamer 10 to obtain a heat-processed base material 11.
この蒸製された加熱加工済素地１１は第２図に示すよう
に加熱加工済素地１１とプラスチックフィルム１５など
を交互に重積してポリプロピレンシート等の気密性包装
１６で密閉包装して出荷する。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.
その後、ユーザー側である販売業者が第３図に示すよう
な加熱ヒータ１８Ａを有する雄成形型１７Ａと加熱ヒー
タ１８Ｂを有する雌成形型１７Ｂを用いたタルト成形礪
１２で若干の焼成色すなわちキツネ色になる程度に仮焼
成しつつタルト成形すれば水分が蒸発して半固化状態の
仮焼成成形体１１Ａを得ることができ、その直後型抜板
（図示せず）を上昇させる等して第４図に示すような＃
！根１９上に仮焼成成形体１１Ａを載せ上部送風ハ２０
および下部送風ｎ２１から冷風を送り冷却固化すれば型
開れしない第５図（ａ＋、＋ｂ）に示すような回状の可
食容器１４が得られる。After that, the seller who is the user uses a male mold 17A having a heater 18A and a female mold 17B having a heater 18B as shown in FIG. If the tart is formed while being pre-baked to such an extent that the moisture evaporates and a semi-solidified pre-fired molded body 11A can be obtained, immediately after that, a mold cutting board (not shown) is raised, etc. to form a tart. # as shown in the figure
! The pre-fired molded body 11A is placed on the root 19, and the upper air blower 20
Then, by blowing cold air from the lower air blower n21 to cool and solidify, a circular edible container 14 as shown in FIG. 5 (a+, +b) that does not open from the mold is obtained.
この可食容器１４はタルト成形別１２により成形直後に
冷Ｈ１されて硬化された状態にあり、皿状可食容器１４
の形崩れは生じないから、この可食容器にアイスクリー
ム等を盛り付けて店頭販売することができる。This edible container 14 is in a state where it is cooled and hardened immediately after being molded by the tart molding unit 12, and the dish-shaped edible container 14
Since the container does not lose its shape, ice cream or the like can be placed in this edible container and sold at stores.
前記加熱加工済素地１１を仮焼成成形する場合、水槽が
少ないことと、加熱加工済素地１１は予じめ蒸製等加熱
加工されているためアルファ化澱粉質となっているので
混合物の分離が生じない上にそのまま食することもでき
、蒸発水分が少ないので熱エネルギーを大幅に節減でき
るとともに焼成成形時間を短縮し得る。又焼成型にかか
る圧力も水量の減少分に比例して減少する。When the heat-processed base material 11 is calcined and formed, the number of water tanks is small, and the heat-processed base material 11 has been preheated by steaming or other heat processing, so it has a pregelatinized starch quality, so separation of the mixture occurs. In addition, it can be eaten as is, and since there is little evaporated water, thermal energy can be significantly saved and baking time can be shortened. Moreover, the pressure applied to the firing mold also decreases in proportion to the decrease in the amount of water.
前述した、型扱き時に生じる延展された硬練板４の残余
部分１３は再びミキサー１に入れられて先に入っている
原料と共に、混練されて硬練として再利用できるため無
駄がない。The remaining portion 13 of the spread hardening plate 4 generated during mold handling 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 hardening, so there is no waste.
以上述べたようにこの発明は小麦粉等の原料にこの原料
が硬練となる程度の水を加えて混練したあと、一定の厚
さに延展し、この延展された硬練板より型扱きにより必
要形状の硬練生地に分離した後、この硬練生地を蒸製等
加熱加工して加熱加工済素地を作り、この素地を気密性
包装で密封して出荷し、可食容器として成形する直前に
解包して前記加熱加工済素地を仮焼成が可能な温度にＮ
持した成形型で周囲が若干立上った皿状に成形後冷却固
化することにより可食容器を得るようにしたので、原料
粉に加える水量を減じ得ると共に焼成エネルギーも少な
くて済む等の前記水種による従来例に見られる多くの欠
点を全て一掃できるととに、最終成形加工に必要な形状
を事前成形し得る。As mentioned above, this invention involves adding enough water to a raw material such as wheat flour, kneading the raw material, and then rolling it out to a certain thickness. After separating into shaped hard kneaded dough, this hard kneaded dough is heat-processed by steaming or other methods to create a heat-processed base, which is sealed in airtight packaging and shipped, and is unraveled immediately before being formed into an edible container. N
Since the edible container is obtained by molding into a dish shape with a slightly raised periphery using a holding mold and cooling and solidifying it, the amount of water added to the raw material flour can be reduced and the firing energy can also be reduced. In addition to eliminating many of the drawbacks found in conventional methods due to water types, it is also possible to pre-form the shape required for the final molding process.
また特にこの発明では加熱加工済の若干柔かい素地を気
密性包装で密封して運搬づるため運搬途中の素地の変形
や破損は生じることがなく、仮台若干変形してもこの変
形に関係なく美しい皿状可食容器を得ることができる。In particular, in this invention, the slightly soft substrate that has been heated and processed is sealed in an airtight package and transported, so the substrate 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.
また、可食容器を用いるソフトクリーム等の販売業者側
には極く簡単な加熱成形を等の小型板焼成兼タルト成形
磯や冷Ａｔ ｍとを設置するだけでよく、型扱き檄は不
要であるし、仮焼成専用機も不要であるから設置スペー
スも狭小でよく設備投資額も安価となり、電力アンペア
契約の変更を要しない等多くの実益がある。In addition, vendors of soft-serve ice cream and other products that use edible containers only need to install a small plate baking and tart forming oven or a cold ATM, and no mold handling is required. Moreover, since a dedicated pre-calcination machine is not required, the installation space is small, the equipment investment is low, and there are many practical benefits such as no need to change the power ampere contract.
図はいずれもこの発明の一実施例を示すもので、第１図
は硬練より素材形成までの加工工程な示す図、第２図は
台間包装状態の一部切欠断面図、第３図は加熱成形型の
断面図、第４図は可食容器を冷却する１例を示す断面構
成図、第５図（ジ、（ｂ）はこの発明により畳た可食容
器の１例を示す斜視図である。
１・・・ミキサー、２・・・硬練原料、３・・・延展ロ
ーラ、４・・・硬練板、５・・・ベルトコンベア、６・
・・型扱機、７・・・失望、８・・・硬練生地、９・・
・網板、１ｏ・・・蒸製器、１１・・・加熱加工済素地
、１２・・・容器成形機、１３・・・残余部分、１４・
・・可食容器（タルト）、１６・・・気密性包装、１７
Ａ、１７Ｂ・・・成形型。
第−５図
第５図この）Each of the figures shows an embodiment of the present invention; Fig. 1 is a diagram showing the processing steps from hardening to material formation, Fig. 2 is a partially cutaway sectional view of the packaged state, and Fig. 3 4 is a sectional view showing an example of cooling an edible container, and FIG. 5(b) is a perspective view showing an example of an edible container folded according to the present invention. It is a diagram. 1... mixer, 2... hardening raw material, 3... spreading roller, 4... hardening plate, 5... belt conveyor, 6...
...Mold handling machine, 7...Disappointment, 8...Hard dough, 9...
・Mesh plate, 1o...Steamer, 11...Heat-processed base material, 12...Container forming machine, 13...Remaining part, 14.
...Edible container (tart), 16...Airtight packaging, 17
A, 17B... Molding mold. Figure-5 Figure 5)
Claims (1)
て混練したあと、一定の厚さに延展し、この延展された
硬種板より型抜きにより必要形状の硬種生地に分離した
後、この硬種生地を蒸製等加熱加工して加熱加工済素地
を作り、この素地を気密性包装で密封し、可食容器とし
て成形する直前に解包して前記加熱加工済素地を仮焼成
が可能な温度に維持した成形型で周囲が若干立上った皿
状に成形後冷却固化することにより可食容器を得るよう
にしたことを特徴とする可食容器の製造方法。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. 1. A method for manufacturing an edible container, characterized in that the edible container is obtained by molding into a dish shape with a slightly raised periphery using a mold maintained at a temperature that allows for the edible container to be cooled and solidified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61173432A JPS6328349A (en) | 1986-07-23 | 1986-07-23 | Production of edible container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61173432A JPS6328349A (en) | 1986-07-23 | 1986-07-23 | Production of edible container |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6328349A true JPS6328349A (en) | 1988-02-06 |
Family
ID=15960347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61173432A Pending JPS6328349A (en) | 1986-07-23 | 1986-07-23 | Production of edible container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6328349A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006238786A (en) * | 2005-03-03 | 2006-09-14 | Hirotoshi Shirahama | Mold for tart dough, molding machine therefor and method for producing the same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5115650A (en) * | 1974-07-25 | 1976-02-07 | Masao Torigoe | Hanyakipanruino seizohoho |
| JPS5727265U (en) * | 1980-07-21 | 1982-02-12 | ||
| JPS59109127A (en) * | 1982-12-16 | 1984-06-23 | 森永製菓株式会社 | Production of baked sheet confectionery |
| JPS61149036A (en) * | 1984-12-21 | 1986-07-07 | 伊藤 禎美 | Production of edible container |
-
1986
- 1986-07-23 JP JP61173432A patent/JPS6328349A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5115650A (en) * | 1974-07-25 | 1976-02-07 | Masao Torigoe | Hanyakipanruino seizohoho |
| JPS5727265U (en) * | 1980-07-21 | 1982-02-12 | ||
| JPS59109127A (en) * | 1982-12-16 | 1984-06-23 | 森永製菓株式会社 | Production of baked sheet confectionery |
| JPS61149036A (en) * | 1984-12-21 | 1986-07-07 | 伊藤 禎美 | Production of edible container |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006238786A (en) * | 2005-03-03 | 2006-09-14 | Hirotoshi Shirahama | Mold for tart dough, molding machine therefor and method for producing the same |
| JP4654054B2 (en) * | 2005-03-03 | 2011-03-16 | 博利 白濱 | Tart fabric molding machine and method for manufacturing the same |
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