JP6338317B2 - Method for producing containerized bakery products - Google Patents

Description

The present invention relates to a method of manufacturing a container filled bakery product bakery product is packaged in the packaging container.

  Currently, in order to enable long-term storage of foods, so-called canned and bottled foods in which foods are packaged in packaging containers such as cans and bottles are known. As such foods in containers, bakery products in containers such as bread and cakes packaged in cans are known.

  Such a bakery product in a container is known for producing a bakery product in a can body by filling the can body with a dough, sealing the can body, heating the can body, and baking the dough. (For example, see Patent Document 1 and Patent Document 2). Such a bakery product in a container can be sterilized in the can body together with the baking treatment of the dough by baking the dough after sealing the can body.

  Also, before filling the dough in the packaging container and sealing the packaging container, the dough is heated by heating the packaging container and the dough to produce a bakery product in the packaging container, and then in the packaging container. In addition, a technique for sealing the packaging container by sterilizing the surface of the bakery product is also known.

Japanese Patent Laid-Open No. 61-293333 Japanese Patent Laid-Open No. 04-135440

  The above-described container bakery product has the following problems. That is, when a bakery product containing a container is manufactured by baking the dough after the packaging container is sealed, the dough may not expand sufficiently, or the dough may not evaporate and become a sponge, so-called raw baking may occur. There is also. For this reason, it is necessary to make the dough mix special, and the addition of food such as fruits to the dough, the taste and flavor of the dough are restricted, in other words, the types of bakery products are restricted There was a problem.

  In addition, when a bakery product containing a container is manufactured by sealing the packaging container after baking the dough, the bakery product is exposed to the portion exposed to the opening of the packaging container, specifically, the inner peripheral surface of the packaging container and the bakery product. There is a problem that it is necessary to sterilize the surface of the substrate and the manufacturing process increases. Such sterilization is performed, for example, with alcohol or ultraviolet rays. However, sterilization using alcohol may damage the flavor of the bakery product. Further, in order to perform sterilization with ultraviolet rays, there is a problem that sterilization equipment is required and equipment costs increase.

The present invention, even when calcined dough after sealing of the packaging container, and to provide a method for producing a good container filled bakery products that can inflate the dough.

  In order to solve the problems and achieve the object, the container bakery product and the method for producing the container bakery product of the present invention are configured as follows.

As one aspect of the present invention, a method for producing a bakery product in a container in which a bakery product is packaged in a sealed packaging container, the packaging container filled with the dough of the bakery product is used, and the pressure in the packaging container is increased. and sealed under vacuum to a pressure lower than the atmospheric pressure, the said packaging container and sealed at a pressure below atmospheric pressure, heating at a temperature at which the calcination treatment of the dough, said method comprising the packaging container, from the atmospheric pressure It is −7 kPa or less, and it is sealed under reduced pressure to −70 kPa or more .

According to the present invention, even when calcined dough after sealing of the packaging container, it is possible to provide a method for producing a good container filled bakery products that can be inflated.

Explanatory drawing which shows typically the structure of the manufacturing apparatus of the bakery product with a container which concerns on one Embodiment of this invention. The side view which shows typically the structure of the bakery product containing the container. The flowchart which shows an example of the manufacturing method of the bakery product containing the same container. Explanatory drawing which shows the result of the evaluation test of the container bakery product manufactured using the manufacturing method.

Hereinafter, the manufacturing method of the bakery product 100 with a container which concerns on one Embodiment of this invention, and the manufacturing apparatus 1 are demonstrated using FIG. 1 thru | or FIG.
FIG. 1 is an explanatory view schematically showing a configuration of a manufacturing apparatus 1 for a container bakery product 100 according to an embodiment of the present invention, and FIG. 2 is a side view partially showing a configuration of the container bakery product 100 in a cross section. FIG. 3 is a flowchart showing an example of a manufacturing method of the container bakery product 100, and FIG. 4 is an explanatory diagram showing the results of an evaluation test of the container bakery product manufactured using the manufacturing method.

The manufacturing apparatus 1 shown in FIG. 1 is formed so that the bakery product 100 with a container can be manufactured.
(100 bakery products in a container)
As shown in FIG. 2, the bakery product 100 in a container is configured by packaging a bakery product 102 in a packaging container 101. The bakery product 100 in a container is formed so that it can be stored for a long time by sealing the bakery product 102 in the packaging container 101.

  Specifically, the container bakery product 100 includes a packaging container 101 and a bakery product 102 sealed in the packaging container 101. The packaging container 101 is formed so as to be sealed. The packaging container 101 is formed to have pressure resistance to the external pressure even when the internal pressure is negative, and to have heat resistance to the temperature at which the dough of the bakery product 102 is retorted. The packaging container 101 is configured by, for example, a can body made of a metal material. In the present embodiment, the packaging container 101 will be described as a can body 101 below.

  The can body 101 includes a body 111, a lid body 112, and a bottom body 113. The can body 101 is a packaging container called a so-called three-piece welded can, for example, in which a lid body 112 and a bottom body 113 are fixed to a body 111 by winding.

  The body 111 is formed in a cylindrical shape, and a lid body 112 and a bottom body 113 are fixed to both ends of the body 111, respectively.

  The lid body 112 is formed of a flat plate made of a metal material such as an aluminum alloy or a steel material. The lid body 112 includes a disk-shaped panel portion 121 and a flange portion 122 provided on the outer periphery of the panel portion 121. The lid body 112 is hermetically fixed to the body 111 by winding the flange portion 122 around one opening end of the body 111.

  The panel part 121 is provided at an eccentric position from the center, more specifically, a rivet 131 provided on the outer peripheral side of the panel part 121, a tab 132 fixedly provided on the rivet 131, and a peripheral side of the panel part 121. And a break portion 133 formed by a narrow groove formed by an indentation, a notch or the like.

  The tab 132 is called a so-called steon tab (SOT), and is a fixed portion 135 fixed to the rivet 131, a movable portion 136 provided to extend on one side of the fixed portion 135, and the other side of the fixed portion 135. And a movable portion 137 provided to extend to. The tab 132 is formed so that the movable part 137 can move in the direction in which the panel part 121 is pressed with the fixed part 135 as a fulcrum by lifting the movable part 136 away from the upper surface of the panel part 121.

  The breaking portion 133 is formed in an annular shape on the peripheral side of the panel portion 121, and the rivet 131 and the tab 132 are arranged on a part of the panel portion 121 in a region surrounded by the breaking portion 133. The breakage part 133 is pressed by the movable part 137 moved below the tab 132, and a part of the panel part 121 in the area in the breakage part 133 is deformed to the inner side of the can body 101, so that a part thereof Break. The broken portion 133 is partially broken, and then the tab 132 is moved away from the body 111 so that the remaining portion is broken, and a part of the panel portion 121 in the region is moved to the other portion of the panel portion 121. It is formed so as to be detachable from.

  As described above, the lid body 112 is formed such that the can body 101 can be opened by breaking the breaking portion 133 and detaching a part of the panel portion 121 by the tab of the panel portion 121.

  The bottom body 113 is formed of, for example, a flat plate made of steel plate. The bottom body 113 is formed in a disk shape and has a flange portion 122 on the outer periphery thereof. The bottom body 113 is hermetically fixed to the body 111 by winding the flange portion 122 around the other opening end of the body 111.

  As shown in FIG. 1, the can body 101 has a dough of the bakery product 102 as a content in a container body 103 in which the body 111 and the lid body 112 or the body 111 and the bottom body 113 are combined. Filled.

  The bakery product 102 is formed by baking the dough formed using flour, such as bread, pastry, and cake, in a state where the dough is filled in a sealed can body 101 that is depressurized from atmospheric pressure. The In the bakery product 102, the dough is expanded by baking or the like.

  The bakery product 102 expands at the time of baking processing by using yeasts, such as yeast, egg white, meringue, baking soda, baking powder, or fats and oils, such as butter | batter, as a swelling agent for dough. Note that the bakery product 102 does not need to use an expanding agent as long as bubbles can be generated only by moisture in the dough and expanded.

  In the bakery product 102, wheat flour, rice flour, kinako flour, okara and the like are used as flour. In addition, additives such as sweeteners, emulsifiers, alcoholic beverages, fragrances, pH adjusters, fruits, nuts, and chocolates are added to the bakery product 102 in order to adjust seasoning, flavoring, and texture. Is possible.

  In other words, the bakery product 102 is a sponge-like food containing a carbohydrate as an ingredient and having bubbles inside. The bakery product 102 includes breads such as bread, confectionery bread, and sugar beet bread, and also includes cakes such as sponge cakes, chocolate cakes, gateau chocolates, and fruit cakes.

(Manufacturing equipment 1)
As shown in FIG. 1, the manufacturing device 1 for a container-containing bakery product 100 includes a dough generation device 11, a filling device 12, a sealing device 13, a retort processing device 14, and a conveying means 15.

  The dough producing device 11 is formed so as to be able to produce the dough of the bakery product 102. Specifically, the dough generating apparatus 11 includes a weighing unit 21 that measures each material constituting the dough, and a mixing unit 22 that mixes a predetermined amount of each material. Moreover, the dough production | generation apparatus 11 is provided with the temperature adjustment means 23 which performs fermentation of the dough mixed by the mixing means 22. FIG.

  The measuring means 21 is formed so that each material can be measured by a predetermined amount and can be supplied to the mixing means 22. The weighing unit 21 includes, for example, a tank that stores each material, a meter that measures a predetermined amount of the material stored in the tank, and a supply unit that supplies the measured predetermined amount of material to the mixing unit 22. It is equipped with.

  The mixing means 22 is formed so that the ingredients supplied from the weighing means 21 can be mixed to produce a dough for the bakery product 102. The mixing unit 22 includes, for example, a container that stores each supplied material, and a rotary blade that is provided in the container and stirs and mixes each material. The temperature adjusting means 23 is formed so that the temperature in the container of the mixing means 22 can be adjusted.

  The filling device 12 is formed so that a predetermined amount of the dough generated by the mixing means 22 can be filled in the container body 103.

  The sealing device 13 is a vacuum winding machine. The sealing device 13 can evacuate the inside of the can body 101 to a pressure lower than the atmospheric pressure, that is, the pressure inside the can body 101 can be a negative pressure, and the lid 103 (or the bottom of the container body 103). The body 113) is formed so as to be capable of being tightened. For example, the sealing device 13 is formed so as to be able to be sealed by reducing the pressure in the can body 101 in the range of atmospheric pressure to −7 kPa to −70 kPa.

  The retort processing device 14 is formed so that the can 101 filled with the dough can be retort-processed, which is sealed by reducing the pressure to a predetermined pressure by the sealing device 13. Note that the retort treatment is heating the can body 101 at a high temperature, specifically, heating the can body 101 for a predetermined time at a temperature at which the dough can be baked and sterilized in the can body 101. It is processing to do. The retort process is a process of heating the can body 101 at a temperature of 115 degrees to 135 degrees, for example. Moreover, a retort process is heated for 5 minutes or more and 60 minutes or less. In consideration of the heat sterilization and the quality of the bakery product, the retort treatment is more preferably performed at a temperature of 120 to 130 degrees for 20 to 40 minutes.

  The conveying means 15 is, for example, a conveyor and is formed so that the can body 101 (container body 103) can be sequentially conveyed to the filling device 12, the sealing device 13, and the retort processing device 14 as indicated by arrows in FIG. Has been.

(Method for producing containerized bakery product 100)
Next, the manufacturing method of the bakery product 100 with a container is demonstrated using FIG.
As shown in FIG. 3, first, the material used for the bakery product 102 is weighed (step ST11). For example, all the materials used for the bakery product 102 are weighed by the weighing means 21. The weighed material is supplied from the metering means 21 to the mixing means 22.

  Next, the weighed materials are mixed to produce a dough for the bakery product 102 (step ST12). For example, the mixing unit 22 mixes each material supplied from the weighing unit 21 to generate a dough. If necessary, the temperature adjusting means 23 adjusts the temperature in the container of the mixing means 22 to ferment the dough.

  Next, the produced dough is filled in the container 103 (step ST13). For example, the dough produced by the dough producing device 11 is filled into the container body 103 conveyed by the conveying means by the filling device 12.

  Next, the can body 101 is sealed with the internal pressure as a predetermined pressure (step ST14). For example, the container body 103 is transported to the sealing device 13 by the transport means 15 and evacuated to reduce the pressure to a pressure lower than the atmospheric pressure, and the lid body 112 is wound around the body 111 of the container body 103. Then, the dough is sealed in the can body 101 in a state where the pressure in the can body is negative.

  Next, the can body 101 is retorted (step ST15). For example, the sealed can body 101 is transported to the retort processing device 14 by the transport means 15, and the can body 101 is heated at a predetermined temperature for a predetermined time by the retort processing device 14. Is baked, and the bakery product 102 is baked in the can body 101, and the inside of the can body 101 and the bakery product 102 are sterilized.

  By these steps, the bakery product 102 is baked in the can body 101, the sterilization in the can body 101 is performed, and the bakery product 100 in a container is manufactured.

(Evaluation test)
Next, using the method for manufacturing a container bakery product 100 according to an embodiment of the present invention, the container bakery product 100 is manufactured as shown in Examples 1 to 3, and the bakery product 102 is evaluated. The evaluation test will be described below.

  As an evaluation test, the bakery product 100 in the container manually measures each material of the bakery product 102 to generate a dough, and fills the container body 103 with a predetermined amount of the dough. Further, the container body 103 filled with the dough is sealed using the sealing device 13 under each pressure condition shown in the first to third embodiments. Further, the sealed can body 101 is heated at 125 ° C. for 30 minutes by the retort processing device 14 to perform the retort processing.

  The can body 101 that has been subjected to the retort treatment is cooled while applying pressure until the temperature of the can body 101 becomes equal to the room temperature, and then the lid body 112 of the can body 101 is opened. In addition, the pressurization conditions and cooling conditions of the can body 101 can be set as appropriate. At this time, the height from the upper end of the surface of the bakery product 102 to the open end of the can body 101 is measured, and the degree of swelling of the bakery product 102 is measured. The value of the height from the upper end of the bakery product 102 to the opening end of the can body 101 indicates that the bakery product 102 is more swollen as the value is smaller. Here, the open end of the can body 101 is the lower surface of the panel portion 121. At the same time, the surface state of the bakery product 102 is observed.

  In addition, the bakery product 102 is sampled and a taste result such as a texture is determined. Furthermore, each is evaluated by performing comprehensive evaluation from the swelling state, surface state, and tasting result of the bakery product 102.

  In the evaluation test, the sealing device 13 used was a Toho vacuum gas filling machine FCA-C28P (manufactured by Toho Sangyo Co., Ltd.). Moreover, in the said evaluation test, the retort processing apparatus 14 used the Roto mat type retort apparatus RCS-40RTGN (made by the Nisaka Manufacturing Co., Ltd.).

  The can body 101 was a P4 can.

Example 1
As Example 1 of the present invention, a bakery product 100 in a container, which is a sponge cake as the bakery product 102, is manufactured.

  The sponge cake was formed by producing dough by the following materials and methods and performing retort processing (baking).

(Material of sponge cake dough)
The following are the ingredients for the sponge cake dough.

260g whole egg
120g of granulated sugar
120g flour
40g butter (unsalted)
(Method for producing sponge cake dough)
First, the raw material 1 is formed by adding eggs and granulated sugar to a bowl. Next, the raw material 1 is boiled at 80 ° C. to dissolve the granulated sugar of the raw material 1. Next, the raw material 1 is kept at about 45 ° C. and foamed. Next, the butter melted with a hot water bath is added to the material 1. Next, the sieved flour is put into the raw material 1 and mixed so as not to crush the bubbles. In this way, a sponge cake dough was produced.

(Retort processing method of sponge cake)
40 g of the dough thus produced is filled in the container 103. Next, the can body 101 (container body 103) is sealed using the sealing device 13, and its internal pressure is 0 kPa, which is the same as the atmospheric pressure, and -7 kPa, -15 kPa, -20 kPa, -30 kPa, -50 kPa, It seals as -70kPa and -80kPa, respectively. Next, the can body 101 in which these doughs are sealed at each pressure is subjected to retort processing using the retort processing device 14.

(Example 2)
As Example 2 of this invention, the bakery product 100 with a container made into the gateau chocolate as the bakery product 102 is manufactured.

  The gateau chocolate was formed by producing dough by the following materials and methods and performing a retort treatment (baking).

(Material of gateau chocolate fabric)
Below are the ingredients for the gateau chocolate dough.

Egg yolk 40g
70g egg white
Granulated sugar 80g
Wheat flour (soft flour) 15g
40g butter (unsalted)
Milk chocolate 58g
Fresh cream 25g
30g cocoa powder
Chocolate liqueur 4g
3g dried egg white
Baking powder 2g
(Generation method of gateau chocolate dough)
First, egg yolk and granulated sugar 40 g are put in a bowl and mixed until whitish to form the raw material 1. Next, chocolate and butter dissolved in a hot water bath are added to the raw material 1 and mixed to form the raw material 2. Next, raw material 3 is mixed with raw cream to form raw material 3.

  In a separate bowl, egg white and dried egg white are added and stirred, and 40 g of granulated sugar is added and further stirred to form meringue. The meringue is added to the material 3 and mixed so as not to crush the meringue, and the sieved soft flour, cocoa powder and baking powder are added and further mixed to form the material 4. Next, chocolate liqueur is added to the material 4 and lightly mixed. In this way, a gateau chocolate dough was produced.

(Retort processing method of gateau chocolate)
50 g of the dough thus produced is filled into the container body 103. Next, the can body 101 is sealed using the sealing device 13, and its internal pressure is 0 kPa, which is the same as the atmospheric pressure, and −7 kPa, −15 kPa, −20 kPa, −30 kPa, −50 kPa, −70 kPa, and −80 kPa As each sealed. Next, the can body 101 in which these doughs are sealed at each pressure is subjected to retort processing using the retort processing device 14.

(Example 3)
As Example 1 of this invention, the bakery product 100 with a container made into the dried fruit cake as the bakery product 102 is manufactured.

  The dried fruit cake was formed by producing dough by the following materials and methods and performing a retort treatment (baking).

(Dried fruit cake dough ingredients)
Below are the ingredients of the dried fruit cake dough.

70g yolk
60g egg white
90g of granulated sugar
Wheat flour (soft flour) 75g
Wheat flour (strong flour) 15g
90g butter (unsalted)
40g almond powder
Lemon juice 15g
1g of salt
150g dried fruit
(Dry fruit cake dough generation method)
First, put butter in a bowl and knead until it becomes creamy. Next, 45 g of granulated sugar is added to the kneaded butter in three portions and mixed until the butter turns white to form the raw material 1. Next, egg yolk is added to the material 1 one by one and mixed, and further, almond powder and lemon juice are added and mixed to form the material 2.

  Next, egg white and salt are placed in another bowl and stirred, and the remaining granulated sugar is added and stirred to form meringue. Next, 1/3 of meringue is added to the material 2 and mixed to form the material 3. 1/3 of the mixture of the flour and the strong powder is added to the material 3, and the remaining meringue is added and mixed to form the material 4. A mixture of the remaining thin flour and strong flour is added to the material 4 and mixed, and then dried fruits are added and mixed with a spatula. In this way, a dough for the dried fruit cake was produced.

(Retort processing method for dried fruit cake)
60 g of the dough thus produced is filled in the container body 103. Next, the can body 101 is sealed using the sealing device 13, and its internal pressure is 0 kPa, which is the same as the atmospheric pressure, and −7 kPa, −15 kPa, −20 kPa, −30 kPa, −50 kPa, −70 kPa, and −80 kPa As each sealed. Next, the can body 101 in which these doughs are sealed at each pressure is subjected to retort processing using the retort processing device 14.

(Evaluation test results)
Next, FIG. 4 shows the results of evaluation tests performed under the conditions of Examples 1 to 3. As evaluation criteria, it is determined that “excellent” is a state suitable for sale as a product, “good” is a state that can be sold as a product, and “defective” is a state that cannot be sold as a product.

Example 1
Below, the test result when each of the internal pressure of the can body 101 at the time of sealing is each pressure is shown.

・ 0kPa
As shown in FIG. 4, in the sponge cake in which the inside of the can body 101 is the same as the atmospheric pressure (0 kPa) and the retort treatment is performed, the height from the upper end of the surface of the sponge cake to the open end of the can body 101 is 15 7 mm.

  The appearance of the sponge cake was in a strongly pressed state and was poor. As a result of tasting the sponge cake, the caramel-like hard texture was bad. The overall evaluation was poor.

・ -7kPa
As shown in FIG. 4, in the can body 101, the pressure from the atmospheric pressure to −7 kPa and the retort-processed sponge cake has a height from the upper end of the surface of the sponge cake to the open end of the can body 101 of 14.2 mm. It became.

  The appearance of the sponge cake was good with few bubbles and slightly swollen. As a result of the tasting of the sponge cake, there was little feeling of rustling and was good. The overall evaluation was good.

・ -15kPa
As shown in FIG. 4, in the can body 101, the pressure from the atmospheric pressure to −15 kPa and the retort-treated sponge cake has a height from the upper end of the surface of the sponge cake to the open end of the can body 101 of 14.7 mm. It became.

  The appearance of the sponge cake was excellent with few bubbles and swelling appropriately. As a result of the sponge cake tasting, it was moist and excellent. The overall evaluation was excellent.

・ -20kPa
As shown in FIG. 4, the sponge cake that has been subjected to retort treatment in the can body 101 from atmospheric pressure to −20 kPa has a height from the upper end of the surface of the sponge cake to the opening end of the can body 101 of 13.3 mm. It became.

  The appearance of the sponge cake was excellent with few bubbles and swelling appropriately. As a result of the sponge cake tasting, it was moist and excellent. The overall evaluation was excellent.

・ -30kPa
As shown in FIG. 4, in the can body 101, the pressure from the atmospheric pressure to −30 kPa and the retort-treated sponge cake has a height from the upper end of the surface of the sponge cake to the opening end of the can body 101 of 14.8 mm. It became.

  The appearance of the sponge cake was excellent with few bubbles and swelling appropriately. As a result of the sponge cake tasting, it was moist and excellent. The overall evaluation was excellent.

・ -50kPa
As shown in FIG. 4, in the can body 101, the sponge cake subjected to the retort treatment from atmospheric pressure to −50 kPa has a height from the upper end of the surface of the sponge cake to the opening end of the can body 101 of 9.2 mm. It became.

  The appearance of the sponge cake was excellent with few bubbles and swelling appropriately. As a result of the sponge cake tasting, it was moist and excellent. The overall evaluation was excellent.

-70 kPa
As shown in FIG. 4, in the can body 101, the sponge cake subjected to retort treatment from atmospheric pressure to -70 kPa has a height of 9.1 mm from the upper end of the surface of the sponge cake to the open end of the can body 101. It became.

  The appearance of the sponge cake was good with few bubbles and slightly swollen. As a result of the tasting of the sponge cake, there was little feeling of rustling and was good. The overall evaluation was good.

・ -80kPa
As shown in FIG. 4, in the can body 101, the pressure from the atmospheric pressure to −80 kPa and the retort-treated sponge cake has a height from the upper end of the surface of the sponge cake to the opening end of the can body 101 of 7.8 mm. It became.

  The appearance of the sponge cake was unsatisfactory because it had too many air bubbles. As a result of the tasting of the sponge cake, there was little feeling of rustling and was good. The overall evaluation was poor.

  As described above, according to each condition of Example 1, the configuration that was evaluated as good or better, that is, evaluated as a product, had a pressure in the can body 101 of −7 kPa or less from atmospheric pressure and −70 kPa or more. It was the case.

(Example 2)
Below, the test result when each of the internal pressure of the can body 101 at the time of sealing is each pressure is shown.

・ 0kPa
As shown in FIG. 4, in the gateau chocolate in which the inside of the can body 101 is the same as the atmospheric pressure (0 kPa) and the retort treatment is performed, the height from the upper end of the surface of the gateau chocolate to the open end of the can body 101 is 10 9 mm.

  The appearance of the gateau chocolate was not expanded and was poor. As a result of the tasting of gateau chocolate, it was a crushed texture and was poor. The overall evaluation was poor.

・ -7kPa
As shown in FIG. 4, the inside of the can body 101 is set to −7 kPa from the atmospheric pressure, and the retort-treated gateaux chocolate has a height from the upper end of the surface of the gateau chocolate to the opening end of the can body 101 of 10.3 mm. It became.

  The appearance of Gateau Chocolat was good because it was slightly swollen. As a result of the tasting of gateau chocolate, there was an impression that it was a little crushed, but there was a moist feeling and it was good. The overall evaluation was good.

・ -15kPa
As shown in FIG. 4, in the can body 101, the inside of the can body 101 is set to −15 kPa from the atmospheric pressure and the retort treatment is performed, and the height from the upper end of the surface of the gate body chocolate to the open end of the can body 101 is 9.2 mm. It became.

  The appearance of the gateau chocolate was excellent with a smooth surface and a moderately swollen surface. As a result of the tasting of gateau chocolate, it was moist and excellent. The overall evaluation was excellent.

・ -20kPa
As shown in FIG. 4, in the can body 101, the inside of the can body 101 is set to −20 kPa from the atmospheric pressure and the retort treatment is performed, and the height from the upper end of the surface of the gate body chocolate to the open end of the can body 101 is 9.8 mm. It became.

  The appearance of the gateau chocolate was excellent with a smooth surface and a moderately swollen surface. As a result of the tasting of gateau chocolate, it was moist and excellent. The overall evaluation was excellent.

・ -30kPa
As shown in FIG. 4, in the can body 101, the inside of the can body 101 is set to −30 kPa from the atmospheric pressure, and the retort-treated gateau chocolate has a height from the upper end of the surface of the gateau chocolat to the open end of the can body 101 of 8.1 mm. It became.

  The appearance of the gateau chocolate was excellent with a smooth surface and a moderately swollen surface. As a result of the tasting of gateau chocolate, it was moist and excellent. The overall evaluation was excellent.

・ -50kPa
As shown in FIG. 4, the inside of the can body 101 is changed from atmospheric pressure to −50 kPa, and the gateau chocolate subjected to the retort treatment has a height from the upper end of the surface of the gateau chocolate to the opening end of the can body 101 of 8.4 mm. It became.

  The appearance of the gateau chocolate was excellent with a smooth surface and a moderately swollen surface. As a result of the tasting of gateau chocolate, it was moist and excellent. The overall evaluation was excellent.

-70 kPa
As shown in FIG. 4, in the can body 101, the inside of the can body 101 is set to −70 kPa from the atmospheric pressure, and the retort processing is performed. The height from the upper end of the surface of the gate body chocolate to the open end of the can body 101 is 8.2 mm. It became.

  The appearance of the gateau chocolate was good, although the swelling was large and the surface was slightly uneven. As a result of the tasting of gateau chocolate, it was moist and excellent. The overall evaluation was excellent.

・ -80kPa
As shown in FIG. 4, the gateau chocolate in which the inside of the can body 101 is set to −80 kPa from the atmospheric pressure and subjected to the retort treatment has a height from the upper end of the surface of the gateau chocolat to the opening end of the can body 101 is 7.3 mm. It became.

  The appearance of the gateau chocolat was poor because the swelling was large and the cake adhered to the top of the lid. As a result of the tasting of the gateau chocolat, it was a little good, but it was good. The overall evaluation was good.

  As described above, according to each condition of Example 2, the configuration that is good or better, that is, the evaluation that is established as a product, is that the pressure in the can 101 is −7 kPa or less from atmospheric pressure and −80 kPa or more. It was the case.

(Example 3)
Below, the test result when each of the internal pressure of the can body 101 at the time of sealing is each pressure is shown.

・ 0kPa
As shown in FIG. 4, the dried fruit cake in which the inside of the can 101 is the same as the atmospheric pressure (0 kPa) and the retort treatment is performed is the height from the upper end of the surface of the dried fruit cake to the open end of the can 101. Was 12.4 mm.

  The appearance of the dried fruit cake was strongly pressed and was poor. As a result of tasting the dried fruit cake, it had a hard texture and was poor. The overall evaluation was poor.

・ -7kPa
As shown in FIG. 4, the dry fruit cake in which the inside of the can body 101 is set to −7 kPa from the atmospheric pressure and subjected to the retort treatment has a height from the upper end of the surface of the dry fruit cake to the opening end of the can body 101 of 12. 0.5 mm.

  The appearance of the dried fruit cake was slightly swollen and good. As a result of tasting the dried fruit cake, it felt a little firm but moist and was good. The overall evaluation was good.

・ -15kPa
As shown in FIG. 4, the dry fruit cake in which the inside of the can body 101 is set to −15 kPa from atmospheric pressure and subjected to the retort treatment has a height from the upper end of the surface of the dried fruit cake to the opening end of the can body 101 of 10. It became 2 mm.

  The appearance of the dried fruit cake was slightly swollen and good. As a result of tasting the dried fruit cake, it felt a little firm but moist and was good. The overall evaluation was good.

・ -20kPa
As shown in FIG. 4, the inside of the can body 101 is set to −20 kPa from the atmospheric pressure, and the dried fruit cake subjected to the retort treatment has a height from the upper end of the surface of the dried fruit cake to the opening end of the can body 101 of 10. It became 2 mm.

  The appearance of the dried fruit cake was moderately swollen and excellent. As a result of tasting the dried fruit cake, the texture was light and moist and excellent. The overall evaluation was excellent.

・ -30kPa
As shown in FIG. 4, the dried fruit cake in which the inside of the can body 101 is set to −30 kPa from atmospheric pressure and subjected to the retort treatment has a height from the upper end of the surface of the dried fruit cake to the open end of the can body 101 of 9. It was 8 mm.

  The appearance of the dried fruit cake was moderately swollen and excellent. As a result of tasting the dried fruit cake, the texture was light and moist and excellent. The overall evaluation was excellent.

・ -50kPa
As shown in FIG. 4, the dried fruit cake in which the inside of the can body 101 is set to −50 kPa from the atmospheric pressure and subjected to the retort treatment has a height from the upper end of the surface of the dried fruit cake to the open end of the can body 101 of 8. 0.5 mm.

  The appearance of the dried fruit cake was moderately swollen and excellent. As a result of tasting the dried fruit cake, the texture was light and moist and excellent. The overall evaluation was excellent.

-70 kPa
As shown in FIG. 4, the dried fruit cake in which the inside of the can body 101 is set to −70 kPa from the atmospheric pressure and subjected to the retort treatment has a height from the upper end of the surface of the dried fruit cake to the open end of the can body 101 of 8. It was 8 mm.

  The appearance of the dried fruit cake was excessively swollen and good. As a result of tasting the dried fruit cake, the texture was slightly rough but moist, and was good. The overall evaluation was good.

・ -80kPa
As shown in FIG. 4, the dried fruit cake that has been subjected to retort treatment in the can body 101 from atmospheric pressure to −80 kPa has a height from the upper end of the surface of the dried fruit cake to the opening end of the can body 101 of 3 It became 2 mm.

  The appearance of the dried fruit cake was poor because it swelled excessively and adhered to the top of the lid. As a result of tasting the dried fruit cake, the texture was slightly rough but moist, and was good. The overall evaluation was good.

  As described above, according to each condition of Example 3, the configuration that is good or better, that is, the evaluation that is established as a product, is that the pressure in the can 101 is −7 kPa or less from atmospheric pressure and −80 kPa or more. It was the case.

  As a result of the evaluation test, in any of Examples 1 to 3, the bakery product 102 (sponge cake, gateau chocolate, and dried fruit cake) was obtained by appropriately reducing the pressure in the can body 101 from atmospheric pressure. ) Surface condition and texture were ready for sale as a product, that is, preferred quality.

  In addition, as shown in FIG. 4, when the bakery product 102 has the inside of the can 101 set to -70 kPa or less from atmospheric pressure, the appearance and texture of the bakery product 102 may be foamed or the texture may be reduced. Therefore, the internal pressure of the can body 101 is -7 kPa or less from atmospheric pressure, and preferably -70 kPa or more. In addition, when the can body 101 is cooled after the retorting process, pressure is applied to return the can body 101 swelled during the retorting process to the original state. At that time, the can body 101 is deformed by the pressure, so-called paneling. In order to prevent this, the internal pressure of the can body 101 is preferably −70 kPa or more.

  Further, based on the results of Example 2 and Example 3, in order to improve the texture and the surface condition, the bakery product 102 had an internal pressure in the can body 101 of −15 kPa or less from atmospheric pressure. More preferably, it is -70 kPa or more. Furthermore, it is more preferable that the bakery product 102 has an internal pressure in the can body 101 of from atmospheric pressure to −20 kPa or less and −50 kPa or more.

  According to the manufacturing method and the manufacturing apparatus 1 of the container bakery product 100 configured as described above, the pressure inside the can body 101 is set to a pressure (negative pressure) lower than the atmospheric pressure, thereby forming the inside of the can body 101. It becomes possible to expand the bakery product 102 to be favorably expanded. In addition, the bakery product 102 can be expanded well even if the dough using various flours and various additives are added to the dough. Thereby, the quality of the bakery product 102, that is, the surface state and the texture can be improved.

  More specifically, when the pressure in the can 101 is reduced, the gas (air) contained in the dough of the bakery product 102 expands. Further, even if the retort process is performed and the internal pressure in the can body 101 increases, it is possible to prevent a high pressure, and it is possible to prevent the compression of the gas in the dough as much as possible during the retort process. Further, by reducing the pressure in the can body 101, it becomes possible to lower the boiling point of moisture, and it is possible to prevent moisture from remaining in the bakery product 102 unnecessarily.

  By these things, it becomes possible for the bakery product 102 to expand | swell in the can 101 by a retort process, and it becomes possible to improve quality.

  In addition, the bakery product 100 in a container can be sterilized in the can 101 at the time of baking the bakery product 102, and the bakery product 100 in a container can be stored for a long time. Moreover, since the baking process of the bakery product 102 and the sterilization process in the can body 101 can be performed by the retort processing, the manufacturing process and manufacturing cost of the bakery product 100 with a container can be performed. Can be reduced.

  As described above, according to the manufacturing apparatus 1 and the manufacturing method of the container bakery product 100 according to the embodiment of the present invention, the inside of the can body 101 filled with the dough is sealed with a negative pressure, and the retort processing is performed. Thus, even if the dough is baked after sealing the can body 101, it can be expanded well and the inside of the can body 101 can be sterilized. Thereby, according to the manufacturing apparatus 1 and the manufacturing method, it is possible to manufacture the suitable bakery product 102 and to manufacture the container bakery product 100 that can be stored for a long time, and to reduce the manufacturing cost. Is possible.

  The present invention is not limited to one embodiment. In the above-described example, the can body 101 has the configuration in which the lid body 112 has the tab 132 and the fracture portion 133 in the panel portion 121 and the panel portion 121 is opened by operating the tab 132. Not. For example, the lid body 112 may include only the panel portion 121 and the flange portion 122, and may be configured to be opened using an opening means such as a can opener. Also, the body 111, The structure which opens the cover body 112 or the bottom body 113 may be sufficient. Moreover, the structure which uses the can body 101 which performed the surface treatment which makes peeling of the bakery product 102 easy, or the surface treatment which prevents deterioration of the bakery product 102 may be sufficient as the can body 101. Moreover, the structure which has the paper medium etc. which have the same effect between the can 101 and the bakery product 102 may be sufficient.

  Moreover, although the manufacturing apparatus 1 demonstrated the structure provided with the dough production | generation apparatus 11, the filling apparatus 12, the sealing apparatus 13, the retort processing apparatus 14, and the conveyance means 15 in the example mentioned above, it is not limited to this. . For example, the manufacturing apparatus 1 is configured to include only the sealing device 13 and the retort processing device 14, and the production of the dough, the filling of the dough into the can body 101, and the conveyance of the can body 101 are performed directly by the operator. Also good.

Moreover, although the example which mentioned above demonstrated the structure which uses the can 101 formed with the metal material as the packaging container 101, the container bakery product 100 demonstrated, It is not limited to this. The packaging container 101 may be a resin container, earthenware, a glass container, or the like as long as it has pressure resistance and heat resistance. In addition, various modifications can be made without departing from the scope of the present invention.
Hereinafter, the invention described in the scope of claims of the present application will be appended.
[1] A method for producing a bakery product in a container in which a bakery product is packaged in a sealed packaging container,
The packaging container filled with the dough for the bakery product is sealed by reducing the pressure in the packaging container to a pressure lower than atmospheric pressure,
The packaging container sealed at a pressure lower than the atmospheric pressure is heated at a temperature at which the dough is baked.
A method for producing a containerized bakery product.
[2] The packaging container sealed at a pressure lower than the atmospheric pressure is heated at a temperature at which the dough is baked and sterilized in the packaging container. [1] A method for producing a bakery product in a container according to [1].
[3] The method for producing a bakery product in a container according to [1], wherein the packaging container is sealed at a pressure reduced to −70 kPa or less from the atmospheric pressure to −70 kPa or more.
[4] Weigh the ingredients of the bakery product,
Mix the weighed ingredients to produce the dough,
Filling the produced dough into the packaging container;
The method for producing a bakery product in a container according to [1].
[5] Production of a bakery product in a container according to [1], wherein the packaging container has pressure resistance and heat resistance against a pressure lower than the atmospheric pressure and a temperature at which the dough is baked. Method.
[6] A packaging container that is sealed and sealed by reducing the pressure to a pressure lower than atmospheric pressure;
Formed in the packaging container by heating the packaging container in a state in which the dough is filled in the packaging container which is packaged in the packaging container and reduced to a pressure lower than the atmospheric pressure and sealed. Baked products,
A bakery product in a container characterized by comprising:

  DESCRIPTION OF SYMBOLS 1 ... Manufacturing apparatus, 11 ... Dough production | generation apparatus, 12 ... Filling apparatus, 13 ... Sealing apparatus, 14 ... Retort processing apparatus, 15 ... Conveyance means, 21 ... Measuring means, 22 ... Mixing means, 23 ... Temperature adjustment means, 100 ... Container bakery product, 101 ... Packaging container (can body), 102 ... Bakery product, 103 ... Container body, 111 ... Body, 112 ... Cover body, 113 ... Bottom body, 121 ... Panel part, 122 ... Flange part, 131 ... Rivet, 132... Tab, 133... Breaking part, 135... Fixed part, 136.

Claims (4)

A method of manufacturing a bakery product in a container in which a bakery product is packaged in a sealed packaging container,
The packaging container filled with the dough for the bakery product is sealed by reducing the pressure in the packaging container to a pressure lower than atmospheric pressure,
The packaging container sealed at a pressure lower than the atmospheric pressure is heated at a temperature at which the dough is baked.
Including
The said packaging container is -7 kPa or less from the said atmospheric pressure, Comprising: It depressurizes to -70 kPa or more, and is sealed , The manufacturing method of a container bakery product characterized by the above-mentioned .   The packaging container sealed at a pressure lower than the atmospheric pressure is heated at a temperature at which the dough is baked and at which the packaging container can be sterilized. The manufacturing method of the bakery product with a container as described in 2. Weigh the ingredients of the bakery product,
Mix the weighed ingredients to produce the dough,
Filling the produced dough into the packaging container;
The manufacturing method of the bakery product with a container of Claim 1 characterized by the above-mentioned.   The method for producing a bakery product in a container according to claim 1, wherein the packaging container has pressure resistance and heat resistance against a pressure lower than the atmospheric pressure and a temperature at which the dough is baked.

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