Refrigeration method
The refrigeration method for arare dough, which includes rapid cooling and hardening in a controlled environment, addresses the inefficiencies and surface wrinkle issues of traditional methods, resulting in faster processing, improved quality, and reduced energy use.
Patent Information
- Application Number
- JP2023205907
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2023-12-06
- Publication Date
- 2025-06-18
AI Technical Summary
The refrigeration process for arare dough is time-consuming, leading to energy inefficiency and the generation of wrinkles on the dough's surface during rapid cooling.
A refrigeration method involving a rapid cooling step using a continuous rapid freezing device, followed by a hardening step in a low-temperature and high-humidity environment to reduce wrinkles and achieve suitable hardness for cutting.
This method shortens the refrigeration time, improves the quality of the arare dough, reduces energy consumption, and effectively suppresses the generation of wrinkles, enabling more efficient production and equipment downsizing.
Smart Images
Figure 2025090982000001_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to a refrigeration method during the production of arare dough.
Background Art
[0002] Generally, arare dough is manufactured through processes of steamed rice, kneading / molding, refrigeration, cutting, drying, baking, and seasoning / drying.
[0003] In the refrigeration process, the high-temperature dough after kneading / molding is cooled in a refrigerator to the target temperature over a long period of time to promote hardening and make it easier to cut thinly. The cooling and hardening of arare dough are carried out in large refrigeration facilities, and the time required for the completion of the cooling and hardening of arare dough is 8 hours or more (for example, Non-Patent Document 1 below).
Prior Art Documents
Non-Patent Documents
[0004]
Non-Patent Document 1
Summary of the Invention
Problems to be Solved by the Invention
[0005] Since the refrigeration process takes a long time compared to other processes, it is easy for work-in-progress to accumulate in the refrigeration process. For example, when the arare dough is rapidly cooled in an attempt to shorten the refrigeration time, wrinkles occur on the surface of the arare dough, which is not preferable. Also, due to the long refrigeration time, there is energy loss.
[0006] In view of the above problems, the present inventors have conducted intensive studies and as a result, have reached the present invention. That is, an object of the present invention is to provide a refrigeration method capable of shortening the refrigeration time while suppressing wrinkles generated on the surface of raw fabric.
Means for Solving the Problems
[0007] The refrigeration method according to the present invention for achieving the above object is a refrigeration method for refrigerating raw fabric, comprising a rapid cooling step of rapidly cooling the raw fabric, and a hardening step of hardening the raw fabric rapidly cooled in the rapid cooling step in a low temperature and high humidity environment.
Effects of the Invention
[0008] According to the above refrigeration device, the present inventors have found that although wrinkles are generated in the raw fabric in the rapid cooling step, the wrinkles are reduced by hardening in a low temperature and high humidity environment. From the above, it is possible to provide a refrigeration method capable of shortening the refrigeration time while suppressing wrinkles generated on the surface of the raw fabric.
Brief Description of the Drawings
[0009]
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Mode for Carrying Out the Invention
[0010] Embodiments of the present invention will be described with reference to FIGS. 1 and 2. In the description of the drawings, the same elements are denoted by the same reference numerals, and redundant descriptions are omitted. The dimensional ratios in the drawings are exaggerated for convenience of explanation and may be different from the actual ratios.
[0011] First, with reference to FIG. 1, the configuration of the refrigeration device 1 used in the refrigeration method according to the present embodiment will be outlined. FIG. 1 is a schematic diagram showing the refrigeration device 1 according to the present embodiment.
[0012] As shown in FIG. 1, the refrigeration device 1 includes a quenching device 10 capable of rapidly cooling the arare dough, and a curing device 20 that cures the arare dough rapidly cooled by the quenching device 10 in a low-temperature and high-humidity environment.
[0013] The quenching device 10 can rapidly cool the arare dough in a temperature range of, for example, -15°C to 5°C, preferably -13°C to -7°C. By the quenching device 10, the arare dough at about 60°C to 80°C is rapidly cooled to 0°C to 10°C.
[0014] The quenching device 10 is not particularly limited as long as it can rapidly cool the arare dough in the above temperature range.
[0015] As the quenching device 10, for example, a continuous rapid freezing device can be used.
[0016] The hardening device 20 hardens the arare dough while removing the wrinkles generated on the surface of the arare dough quenched by the quenching device 10. By hardening the arare dough using the hardening device 20, the arare dough can be suitably cut in the next process. Therefore, in the hardening device 20, the arare dough is hardened to a hardness that can be suitably cut in the cutting process of the next process.
[0017] The hardening device 20 hardens the arare dough in a low-temperature and high-humidity environment with a temperature range of 2°C or more and 10°C or less, and a humidity range of 60% or more and less than 100%.
[0018] The hardening device 20 is not particularly limited as long as it can harden the arare dough in the above temperature range and humidity range.
[0019] As the hardening device 20, for example, a low-temperature and high-humidity cooler can be used.
[0020] Next, with reference to FIG. 2, the refrigeration method according to the present embodiment will be described. FIG. 2 is a flowchart of the refrigeration method according to the present embodiment.
[0021] The refrigeration method according to the present embodiment has a quenching step S01 and a hardening step S02, as shown in FIG. 2. Hereinafter, each step will be described.
[0022] <Quenching step S01> In the quenching step S01, the arare dough is quenched. Specifically, in the quenching step S01, the arare dough is cooled in a temperature range of -15°C or more and +5°C or less for a time of 5 minutes or more and 30 minutes or less. The cooling air velocity is, for example, 5 to 20 m / s. At this time, by using a continuous rapid freezing device, the entire arare dough can be cooled uniformly and rapidly.
[0023] In the quenching step S01, for example, the arare dough heated to 80°C in the kneading / molding step can be cooled to 5°C within 15 minutes.
[0024] By using a continuous rapid freezing device in the rapid cooling step S01 in this way, the cooling time can be shortened. Further, by blowing cold air from above and below with the continuous rapid freezing device to cool the arare dough, the arare dough can be cooled uniformly, leading to stabilization of quality.
[0025] In the rapid cooling step S01, wrinkles are generated on the surface of the arare dough by rapidly cooling the arare dough. The inventors have found that the wrinkles generated on the surface of the arare dough can be improved by the hardening step S02 described below.
[0026] <Hardening step S02> In the hardening step S02, the arare dough rapidly cooled in the rapid cooling step S01 is hardened in a low-temperature and high-humidity environment. Specifically, in the hardening step S02, the arare dough is hardened for 3 hours or more and 4 hours or less in a temperature range of 2°C or more and 10°C or less and a humidity range of 60% or more and less than 100%. Note that the humidity may be gradually decreased within the above numerical range as time passes.
[0027] In the hardening step S02, while improving the wrinkles generated on the surface of the arare dough in the rapid cooling step S01, the hardening of the arare dough is promoted until the arare dough becomes in a state where it can be cut.
[0028] In the hardening step S02, it is preferable that the arare dough is placed on a placement part (not shown) having a higher thermal conductivity than the arare dough. As a material constituting the placement part, for example, SUS can be used. Thus, the inventors have found that by placing the arare dough on a placement part having a higher thermal conductivity than the arare dough during the hardening step S02, the wrinkles generated on the surface of the arare dough in the rapid cooling step S01 can be more suitably improved.
[0029] As described above, the refrigeration method according to the present embodiment is a refrigeration method for refrigerating raw dough, and includes a rapid cooling step S01 of rapidly cooling the raw dough, and a hardening step S02 of hardening the raw dough rapidly cooled in the rapid cooling step S01 in a low-temperature and high-humidity environment. According to this refrigeration method, although wrinkles are generated in the raw dough in the rapid cooling step S01, the inventors have found that the wrinkles are reduced by hardening in a low-temperature and high-humidity environment. From the above, it is possible to provide a refrigeration method capable of shortening the refrigeration time while suppressing the generation of wrinkles on the surface of the raw dough.
[0030] Further, according to the refrigeration method according to the present embodiment, the quality of the raw dough is improved. Furthermore, by shortening the refrigeration time of the raw dough, it is possible to reduce energy in the refrigeration equipment, and it is possible to increase the annual production frequency (increase production). In addition, downsizing of the equipment can be expected to reduce the initial cost at the time of introducing new equipment, reduce the equipment maintenance and management costs, and improve the equipment hygiene (automatic cleaning).
[0031] Further, in the hardening step S02, the raw dough is placed on a placement portion made of a material having a higher thermal conductivity than the raw dough. According to this refrigeration method, the inventors have found that by placing the raw dough on a placement portion having a higher thermal conductivity than the raw dough, the wrinkles generated in the rapid cooling step S01 can be more suitably improved.
[0032] <Example> Hereinafter, with reference to FIGS. 3 to 12, the present invention will be described in more detail by way of examples and comparative examples. However, the technical scope of the present invention is not limited only to the following examples.
[0033] Figure 3 is a photograph showing the time change of the arare dough in the curing step S02 in Example 1. Figure 4 is a photograph showing the state of the hanging test after the curing step S02 in Example 1. Figure 5 is a photograph showing the time change of the arare dough in the curing step S02 in Example 2. Figure 6 is a photograph showing the state of the hanging test after the curing step S02 in Example 2. Figure 7 is a photograph showing the time change of the arare dough in the curing step in Comparative Example 1. Figure 8 is a photograph showing the state of the hanging test after the curing step in Comparative Example 1. Figure 9 is a photograph showing the time change of the arare dough in the curing step in Comparative Example 2. Figure 10 is a photograph showing the state of the hanging test after the curing step in Comparative Example 2. Figure 11 is a photograph showing the time change of the arare dough in the curing step in Comparative Example 3. Figure 12 is a photograph showing the state of the hanging test after the curing step in Comparative Example 3.
[0034] In Example 1, a continuous rapid freezing device was used as the quenching device. In the quenching step, the arare dough was cooled at -10°C for 7 minutes. A low-temperature and high-humidity cooler was used as the curing device. In the curing step, the arare dough was cured for 3 to 4 hours under the conditions of a temperature of 5°C and a humidity of 95 to 99% in the chamber. The wind speed was in the gentle wind speed range. A urethane food belt was used as the placement part in the curing step.
[0035] In Example 2, refrigeration was performed under the same conditions as in Example 1, except that the placement part in the curing step was changed from urethane to SUS.
[0036] In Comparative Example 1, refrigeration was performed under the same conditions as in Example 1, except that in the curing step, a low-temperature and low-humidity cooler was used and the humidity condition was set to 15 to 25%.
[0037] In Comparative Example 2, refrigeration was performed under the same conditions as in Comparative Example 1, except that the placement part in the curing step was changed from urethane to SUS.
[0038] In Comparative Example 3, refrigeration was performed under the same conditions as in Example 1, except that the quenching step was not performed.
[0039] In each of the examples and comparative examples, photographs of the arare fabric were taken every hour after the start of the curing process, and the state of improvement of the wrinkles generated on the surface of the arare fabric during the rapid cooling process was observed. Also, in each of the examples and comparative examples, the curing state of the arare fabric was confirmed 3 or 4 hours after the start of the curing process. As a method for confirming the curing state of the arare fabric, a suspension test was used. The arare fabric was cut to a length of 80 cm (weight of about 400 g) and suspended from a rod (single-point suspension), and the distance between both ends of the arare fabric was measured. When the distance between both ends of the arare fabric was 15 to 35 cm, it was determined that the arare fabric was suitably cured.
[0040] As can be seen from FIGS. 3 and 4, in the refrigeration method according to Example 1, it was possible to suitably improve the wrinkles generated on the surface of the arare fabric, and it was confirmed that the distance between both ends of the arare fabric was 16 cm in the suspension test and the desired curing state was achieved.
[0041] As can be seen from FIGS. 5 and 6, in the refrigeration method according to Example 2, it was possible to suitably improve the wrinkles generated on the surface of the arare fabric, and it was confirmed that the distance between both ends of the arare fabric was 25 cm in the suspension test and the desired curing state was achieved. Also, compared with the refrigeration method according to Example 1, although slightly, it was confirmed that the wrinkles generated on the surface of the arare fabric could be more suitably improved. This is due to the use of SUS as the placement part. When the wind speed in the curing process was changed within the gentle wind speed range, the same effects as in Example 1 or Example 2 were obtained.
[0042] As can be seen from FIGS. 7 and 8, in the refrigeration method according to Comparative Example 1, although the wrinkles generated on the surface of the arare fabric could be improved, in the suspension test, the arare fabric broke.
[0043] As can be seen from FIGS. 9 and 10, in the refrigeration method according to Comparative Example 2, although the wrinkles generated on the surface of the arare fabric could be improved, in the suspension test, the arare fabric broke.
[0044] As can be seen from FIGS. 11 and 12, in the refrigeration method according to Comparative Example 3, the wrinkles generated on the surface of the arare dough did not change much, and the hardness of the arare dough was still soft and did not reach the hardness at which it could be cut.
[0045] Note that the present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the claims.
Explanation of Reference Numerals
[0046] 1 Refrigeration device, 10 Quick-cooling device, 20 Hardening device, S01 Quick-cooling step, S02 Hardening step.
Claims
1. A refrigeration method for refrigerating arare dough, comprising: A rapid cooling step of rapidly cooling the arare dough; And a hardening step of hardening the arare dough rapidly cooled in the rapid cooling step in a low temperature and high humidity environment.
2. The refrigeration method according to claim 1, wherein in the rapid cooling step, cooling is performed at a temperature range of -15°C or higher and -5°C or lower for 5 minutes or more and 30 minutes or less.
3. The refrigeration method according to claim 1 or 2, wherein in the hardening step, hardening is performed at a temperature range of 2°C or higher and 10°C or lower and at a humidity of 60% or higher and less than 100% for 3 hours or more and 4 hours or less.
4. The refrigeration method according to claim 1 or 2, wherein in the hardening step, the arare dough is placed on a placement portion made of a material having a higher thermal conductivity than the arare dough.