WO2020031237A1 - Packaged bakery product - Google Patents

Packaged bakery product Download PDF

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Publication number
WO2020031237A1
WO2020031237A1 PCT/JP2018/029440 JP2018029440W WO2020031237A1 WO 2020031237 A1 WO2020031237 A1 WO 2020031237A1 JP 2018029440 W JP2018029440 W JP 2018029440W WO 2020031237 A1 WO2020031237 A1 WO 2020031237A1
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WO
WIPO (PCT)
Prior art keywords
bakery product
dough
hardness
container
sponge
Prior art date
Application number
PCT/JP2018/029440
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French (fr)
Japanese (ja)
Inventor
りえ 佐藤
利幸 赤地
治 吉田
Original Assignee
大和製罐株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 大和製罐株式会社 filed Critical 大和製罐株式会社
Priority to PCT/JP2018/029440 priority Critical patent/WO2020031237A1/en
Publication of WO2020031237A1 publication Critical patent/WO2020031237A1/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving

Definitions

  • the present invention relates to a bakery product in a container in which a bakery product is packaged in a packaging container.
  • canned and bottled foods in which foods are packaged in packaging containers such as cans and bottles to enable long-term storage of the foods, are known.
  • a packaged food a packaged bakery product such as a bread or a cake packaged in a can is known.
  • the pressure in a packaging container filled with bakery product dough is reduced to a pressure lower than the atmospheric pressure, and then the packaging container is sealed.
  • a bakery product in a container in which a sealed packaging container is heated at a temperature at which a dough is baked is also known.
  • a bakery product in containers have the following problems. That is, according to the technique disclosed in Japanese Patent Application Laid-Open No. 2014-073106, a bakery product can be manufactured by reducing the pressure of a packaging container, sealing the container, and baking the container.
  • a bakery product in a container is required that the bakery product has a favorable texture, but it is more preferable if the dough of the baked bakery product is in any state. It was unknown whether the texture could be obtained. For this reason, it is necessary to repeat trial and error in order to obtain a better texture, which has hindered the development of bakery products tailored to consumers' preferences.
  • an object of the present invention is to provide a bakery product in a container having a good texture without repeating excessive trial and error.
  • the bakery product in a container of the present invention is configured as follows.
  • a bakery product in a can includes a sealed packaging container and a bakery product packaged in the packaging container, wherein the interior of the packaging container has a reduced pressure from the atmospheric pressure.
  • the pressure reduction value P [kPa] is ⁇ 7 kPa or less, the pressure is reduced to ⁇ 70 kPa or more, and the hermetic product is sealed.
  • the density D [g / cm3] of the bakery product is 0.4 to 1.0 g / cm3.
  • the hardness H [kN / m2] of the bakery product is 1 ⁇ 102 to 4 ⁇ 103 kN / m2.
  • FIG. 1 is an explanatory diagram schematically showing a configuration of a device for manufacturing a bakery product in a container according to an embodiment of the present invention.
  • FIG. 2 is a side view schematically showing a configuration of the bakery product in the container.
  • FIG. 3 is an explanatory diagram showing the relationship among the reduced pressure value, the density, and the hardness when the bakery product of the bakery product in the container is in the form of a sponge.
  • FIG. 4 is a flowchart showing an example of a method for manufacturing the bakery product in the container.
  • FIG. 5 is an explanatory diagram showing an evaluation test and a result of Example 1 of the bakery product in the container.
  • FIG. 6 is an explanatory diagram showing an evaluation test and a result of Example 2 of the bakery product in the container.
  • FIG. 5 is an explanatory diagram showing an evaluation test and a result of Example 1 of the bakery product in the container.
  • FIG. 7 is an explanatory diagram showing an evaluation test and a result of Example 3 of the bakery product in the container.
  • FIG. 8 is an explanatory diagram showing an evaluation test and a result of Example 4 of the bakery product in the container.
  • FIG. 9 is an explanatory diagram showing an example of the density and hardness of Example 4 of the bakery product in the container.
  • FIG. 10 is an explanatory diagram showing an evaluation test and a result of a comparative example of the bakery product in the container.
  • FIG. 1 is an explanatory view schematically showing a configuration of a manufacturing apparatus 1 for a container-containing bakery product 100 according to an embodiment of the present invention.
  • FIG. 2 is a side view showing a configuration of the container-containing bakery product 100 in a partial cross section.
  • FIG. 4 is a flowchart showing an example of a method for manufacturing the bakery product 100 in a container.
  • the manufacturing apparatus 1 shown in FIG. 1 is formed so that a bakery product 100 in a container can be manufactured.
  • 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 such that the bakery product 102 is sealed in a packaging container 101 so that long-term storage is possible.
  • the packaged 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 sealable. Even if the internal pressure is negative, the packaging container 101 is formed to have pressure resistance to the external pressure and heat resistance to the temperature at which the dough of the bakery product 102 is retorted.
  • the packaging container 101 is constituted by, for example, a can body formed of a metal material. In the present embodiment, the packaging container 101 will be described below as a can 101.
  • the can body 101 includes a body 111, a lid body 112, and a bottom body 113.
  • the internal pressure is reduced to a predetermined pressure while the bakery product 102 is packaged, and the can body 101 is sealed.
  • the predetermined pressure is ⁇ 7 kPa or less from the atmospheric pressure and ⁇ 70 kPa or more. That is, the pressure reduction value P [kPa], which is a value for reducing the pressure in the can body 101 from the atmospheric pressure, is set to ⁇ 70 [kPa] ⁇ P ⁇ ⁇ 7 [kPa].
  • the can body 101 is, for example, a so-called three-piece welding can packaging container 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 the lid 112 and the bottom 113 are fixed to both open ends.
  • the lid 112 is formed of a flat plate made of a metal material such as an aluminum alloy or a steel material.
  • the lid 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 112 is air-tightly fixed to the body 111 by the flange portion 122 being fastened to one opening end of the body 111.
  • the panel portion 121 is located at an eccentric position from the center, in other words, a rivet 131 provided on the outer peripheral side of the panel portion 121, a tab 132 fixed to the rivet 131, and a peripheral edge of the panel portion 121. And a break 133 formed by a narrow groove formed by an indentation, a notch, or the like provided.
  • the tab 132 is called a so-called stay tab (SOT), and has a fixed portion 135 fixed to the rivet 131, a movable portion 136 extending to one side of the fixed portion 135, and the other side of the fixed portion 135. And a movable portion 137 that extends from the movable portion 137.
  • the tab 132 lifts the movable portion 136 away from the upper surface of the panel portion 121 so that the movable portion 137 can move in the direction of pressing the panel portion 121 with the fixed portion 135 as a fulcrum.
  • the fracture portion 133 is formed in an annular shape on the periphery 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 fracture portion 133.
  • the breakable portion 133 is pressed by the movable portion 137 that has moved below the tab 132, and a part of the panel portion 121 in a region inside the breakage portion 133 is deformed toward the inside of the can body 101, and a part of the portion is deformed. Break.
  • the tab 132 is moved in a direction away from the body 111, so that the rest breaks, and a part of the panel portion 121 in the region is replaced with another portion of the panel portion 121. It is formed so that it can be detached from.
  • the lid 112 is thus formed such that the opening of the can body 101 is made possible by the breaking portion 133 being broken and a part of the panel portion 121 being detached by the tab of the panel portion 121.
  • the bottom body 113 is formed of, for example, a flat plate made of a 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 airtightly fixed to the body 111 by the flange part 122 being fastened to the other open end of the body 111.
  • such a can body 101 has a dough of a bakery product 102 as a content in a container body 103 in a state where a body 111 and a lid 112 or a body 111 and a bottom body 113 are combined. Will be filled.
  • the bakery product 102 is sponge-like or non-sponge-like.
  • 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 reduced in pressure from the atmospheric pressure and filled in the sealed can 101. You.
  • the bakery product 102 is one in which the dough expands due to a baking process or the like.
  • the sponge-like bakery product 102 expands during the baking treatment by using, as a leavening agent, yeast, egg white, meringue, baking soda, baking powder, or fat or oil such as butter or the like as a leavening agent. Note that the bakery product 102 does not need to use an inflating agent as long as it can generate and expand bubbles only by the moisture of the dough.
  • the sponge-like bakery product 102 flour, rice flour, kinako and okara are used as flour.
  • the bakery product 102 contains additives such as sweeteners, emulsifiers, dairy products, alcoholic beverages, fragrances, pH adjusters, fruits, nuts, and chocolate for the purpose of seasoning, flavoring, and texture adjustment. It is possible to add.
  • the sponge-like bakery product 102 is a sponge-like food containing carbohydrate as an ingredient and having air bubbles inside the dough.
  • the bakery product 102 includes breads such as bread, confectionery bread, and prepared bread, and also includes cakes such as sponge cake, chocolate cake, gateau chocolate, and fruit cake.
  • the non-sponge-like bakery product 102 is the same as the sponge-like bakery product 102 in terms of fats and oils, flour, additives, and the like. Refers to bakery products that are small. Representative non-sponge-like bakery products 102 include cheesecake and pound cake.
  • the bakery product 102 has a density D [g / cm3] of 0.4 [g / cm3] ⁇ D ⁇ 1.0 [g / cm3] and a hardness H [kN / m2] of 1 ⁇ 102 [kN / m2]. ] ⁇ H ⁇ 4 ⁇ 103 [kN / m2].
  • the reason for adjusting the reduced pressure value P of the can 101 for packaging the bakery product 102 and the density D and hardness H of the bakery product 102 to the above ranges is to make the texture of the manufactured bakery product 102 good. It is.
  • the reduced pressure value P is set in the above range.
  • the density D can be reduced by stirring the dough and allowing the dough to contain air, but generally, the density is less than 0.4 due to aeration by stirring. It is difficult to do.
  • the density D exceeds 1.0 g / cm 3, the dough becomes too hard and the texture is impaired, which may be undesirable.
  • the hardness H of the bakery product 102 is less than 1 ⁇ 10 2 kN / m 2, the baking does not sufficiently solidify the dough, and the texture may be impaired, which is not preferable. If the hardness H exceeds 4 ⁇ 103 kN / m 2, handling of the dough such as stirring and filling of the dough becomes difficult, which hinders the production, which is not preferable in some cases. For this reason, the density D and the hardness H of the bakery product 102 are set in the above ranges.
  • the sponge-like bakery product 102 and the non-sponge-like bakery product 102 are set so that the density D and the hardness H have a predetermined relationship in order to obtain a favorable texture.
  • the spongy bakery product 102 and the non-sponge bakery product 102 will be described in detail.
  • the dough hardness of the bakery product before firing is set to 600 N / m2 or more.
  • the reduced pressure value P, the density D, and the hardness H of the sponge-like bakery product 102 are defined by the following (1) to (4) in which a straight line in three-dimensional coordinates with the reduced pressure value P, the density D, and the hardness H as variables is used.
  • the straight line 1 to the straight line 4 obtained from the mathematical expressions are set in the areas having the ridge lines.
  • FIG. 3 schematically illustrates a three-dimensional region (hereinafter, referred to as a region S) having the straight lines 1 to 4 as ridges in three-dimensional coordinates using the reduced pressure value P, the density D, and the hardness H as variables.
  • a region S a three-dimensional region having the straight lines 1 to 4 as ridges in three-dimensional coordinates using the reduced pressure value P, the density D, and the hardness H as variables.
  • a rectangular parallelepiped region indicated by a broken line is a reduced pressure value P [kPa] of the baked product 100 in a container of the present embodiment, a density D [g / cm3] and a hardness H [of the spongy bakery product 102. kN / m2].
  • the straight line 1 is a point 1 ( ⁇ 7, 0.76, 3340) and a point 1 ′ ( ⁇ 70, 0 .0) in the coordinate system of (P [kPa], D [g / cm3], H [kN / m2]). 6,2282).
  • Line 2 is a line segment connecting point 2 ( ⁇ 7, 0.66, 1363) and point 2 ′ ( ⁇ 70, 0.38, 514).
  • Line 3 is a line segment connecting point 3 ( ⁇ 7, 0.93, 2134) and point 3 ′ ( ⁇ 70, 0.85, 1081).
  • Line 4 is a line segment connecting point 4 ( ⁇ 7, 0.92, 4000) and point 4 ′ ( ⁇ 70, 0.70, 2110).
  • the sponge-like bakery product 102 has a reduced pressure value P, a density D and a hardness H such that the area S having the four straight lines 1 to 4 as ridges includes the reduced pressure value P, the density D and the hardness H. Is preferably adjusted.
  • the spongy bakery product 102 set and manufactured in this way has a favorable texture.
  • Non-sponge bakery product 102 The non-sponge bakery product 102 has a density D [g / cm3] and a hardness H [kN / m2] of the bakery product 102 of H ⁇ ⁇ 2383 ⁇ D + 2884. It is preferable that the density D and the hardness H are adjusted so as to satisfy the following relationship.
  • the non-sponge-like bakery product 102 set and manufactured in this way has a favorable texture.
  • the manufacturing device 1 for the bakery product 100 in a container includes a dough generating device 11, a filling device 12, a sealing device 13, a retort processing device 14, and a conveying means 15.
  • the dough generating device 11 is formed so as to be able to generate dough for the bakery product 102.
  • the dough generation device 11 includes a measuring unit 21 that measures each material constituting the dough, and a mixing unit 22 that mixes a predetermined amount of each material.
  • the dough producing device 11 includes a temperature adjusting means 23 for fermenting the dough mixed by the mixing means 22.
  • 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 measuring means 21 includes, for example, a tank for storing each material, a measuring meter for measuring a predetermined amount of the material stored in the tank, and a supply means for supplying the measured predetermined amount of the material to the mixing means 22. , Is provided.
  • the mixing means 22 is formed so as to mix the respective ingredients supplied from the measuring means 21 and to generate the dough of the bakery product 102.
  • the mixing means 22 includes, for example, a container that stores the supplied materials, and a rotary blade that is provided in the container and agitates and mixes the materials.
  • 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 the dough generated by the mixing means 22 can be filled into the container body 103 by a predetermined amount.
  • the sealing device 13 is a vacuum winding machine.
  • the sealing device 13 can reduce the pressure inside the can body 101 to a pressure lower than the atmospheric pressure, that is, evacuate the pressure inside the can body 101 to a negative pressure.
  • the body 113) is formed so that it can be tightened.
  • the sealing device 13 is formed, for example, so as to be able to seal by reducing the pressure in the can body 101 from atmospheric pressure to a predetermined pressure reduction value P.
  • the retort processing device 14 is formed so that the can 101 filled with the dough, which has been sealed by reducing the pressure to a predetermined pressure by the sealing device 13, can be retorted.
  • the retort treatment is to heat the can body 101 at a high temperature, specifically, at a temperature at which the dough can be baked and the sterilization inside the can body 101 can be performed, and the can body 101 is heated for a predetermined time. This is the processing to be performed.
  • the retort process is a process of heating the can 101 at a temperature of, for example, 115 degrees or more and 135 degrees or less. In the retort treatment, heating is performed for 5 minutes to 60 minutes. In consideration of heat sterilization and the quality of a bakery product, the retort treatment is more preferably performed at a temperature of 120 to 130 degrees C. for 20 to 40 minutes.
  • the conveying means 15 is, for example, a conveyor or the like, 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. Have been.
  • step ST11 the materials used for the bakery product 102 are weighed.
  • the weighing unit 21 weighs all the materials used for the bakery product 102.
  • the measured material is supplied from the measuring means 21 to the mixing means 22.
  • the weighed ingredients are mixed to produce dough for the bakery product 102 (step ST12).
  • the mixing means 22 mixes each material supplied from the measuring means 21 to produce a dough.
  • the temperature in the container of the mixing means 22 is adjusted by the temperature adjusting means 23 to ferment the dough.
  • the produced dough is filled into the container 103 (step ST13).
  • the dough generated by the dough generating device 11 is filled by the filling device 12 into the container 103 transported by the transport means.
  • the can body 101 is hermetically sealed with a predetermined internal pressure (step ST14).
  • the container body 103 is conveyed to the sealing device 13 by the conveying means 15 and evacuated to reduce the pressure in the can body 101 to a pressure lower than the atmospheric pressure by a decompression value P, and the lid 112 is closed.
  • the dough is sealed in the can body 101 with the pressure in the can body 101 kept at a negative pressure.
  • the can body 101 is retorted (step ST15).
  • the can body 101 sealed in the retort processing device 14 is conveyed by the conveyance means 15, and the retort processing device 14 heats the can body 101 at a predetermined temperature for a predetermined time, so that the dough in the can body 101 is heated. Is baked to bake the bakery product 102 in the can body 101 and sterilize the inside of the can body 101 and the bakery product 102.
  • the bakery product 102 is baked in the can body 101, and the sterilization in the can body 101 is performed, so that the bakery product 100 in a container is manufactured.
  • the bakery product 100 in a container is manufactured using the method for manufacturing the bakery product 100 in a container according to one embodiment of the present invention as shown in Examples 1 to 4, and the bakery product 102 is evaluated.
  • the evaluation test will be described below.
  • the bakery product 100 in a container weighs each material of the bakery product 102 by hand to produce dough. Then, the density of the produced dough was measured. In addition, the hardness of the produced dough was measured.
  • the measurement of the hardness of the dough was performed by the following method. First, the produced dough is filled into a petri dish having a depth of 15 mm and a diameter of 40 mm. Next, a cylindrical plunger having a diameter of 2 cm (cross-sectional area: 3.14 cm 2) was moved at a speed of 10 cm / sec toward the dough in the petri dish using a tensipressor My Boy II system (manufactured by Taketomodenki Co., Ltd.). It stopped at the position where the clearance between the bottom and the tip of the plunger was 5 mm. Next, after the plunger was raised, the plunger was again pressed into the dough again, the maximum value of the stress during that time was measured, and the value was hardened. The density and hardness of the dough were adjusted by adding milk to the dough and stirring the dough so that air was contained in the dough.
  • the head space which is the height from the upper end of the dough surface to the upper end of the can body 101, was measured.
  • the upper end of the can body 101 is the upper end of the tightened portion where the lid 112 is wound around the body 111.
  • a predetermined amount of the dough was filled in the can body 101 and sealed using a sealing device under the respective pressure conditions shown in Examples 1 to 3. Further, the sealed can body 101 was heated at 125 ° C. for 10 minutes by a retort treatment device to perform retort treatment (firing). The can body 101 was a Tuna No. 3 DR can.
  • the lid 112 of the can body 101 is opened, and the density of the baked bakery product 102 after baking is reduced. D and hardness H were measured.
  • the pressurizing condition and the cooling condition of the can body 101 can be appropriately set.
  • the hardness H was measured by using a tensipressor My @ BoyII @ system (manufactured by Taketomodenki Co., Ltd.) and moving a cylindrical plunger having a cross-sectional area of 0.071 cm2 at a speed of 15 cm / sec toward a bakery product in the can.
  • the body 101 was stopped at a position where the pushing amount between the bottom of the body 101 and the tip of the plunger became 60% of the thickness of the cloth, and the maximum value of the stress was measured to obtain the obtained value.
  • the density D was a value obtained by hollowing out the baked product 102 in a cylindrical shape, measuring the volume, and measuring the mass of the dough. Further, a head space, which is a height from the upper end of the surface of the bakery product 102 to the upper end of the can, was measured. In addition, the surface condition of the bakery product 102 was visually observed.
  • a sealing device used was a Toho type vacuum gas filling machine FCA-C28P (manufactured by Toho Sangyo Co., Ltd.).
  • a rotomat-type retort apparatus RCS-40RTGN manufactured by Hisaka Seisakusho Co., Ltd. was used as a retort processing apparatus.
  • Example 1 The bakery product 102 of Example 1 of the present embodiment was a sponge cake, and the container-containing bakery product 100 was manufactured with a reduced pressure value P of ⁇ 7 kPa.
  • the sponge cake generates the dough by the following materials and methods, and as shown in the table of FIG. 5, generates the dough in which the hardness and density of the dough before baking are adjusted, so that the head space shown in FIG. 5 is obtained.
  • the container was filled with a can body 101, and was wrapped under reduced pressure, followed by retort treatment (baking).
  • the amount of milk to be added to the basic dough and the stirring time of the basic dough by the electric mixer were adjusted to obtain a dough having a desired hardness (hereinafter referred to as a raw dough).
  • a raw dough becomes softer as the amount of added milk increases, and the raw dough becomes softer as the stirring time of the electric mixer is increased to increase the air content.
  • Example 2 The bakery product 102 of Example 2 of the present embodiment was a sponge cake, and the bakery product 100 in a container was manufactured in which the reduced pressure value P was changed from ⁇ 15 kPa to ⁇ 65 kPa.
  • the sponge cake produces a dough in which the hardness and density of the dough before firing are adjusted by the same material and method as in Example 1 so that the head space shown in FIG. 6 is obtained.
  • the can body 101 was filled, the reduced pressure value P was reduced to each of the values shown in FIG. 6, the resultant was tightened, and retort treatment (baking) was performed.
  • Example 3 The bakery product 102 of Example 3 of the present embodiment was a sponge cake, and the bakery product 100 in a container was manufactured at a reduced pressure value P of -70 kPa.
  • the sponge cake produces a dough in which the hardness and density of the dough before firing are adjusted by using the same material and method as in Example 1 so that the head space shown in FIG. 7 is obtained.
  • Example 4 The bakery product 102 of Example 1 of the present embodiment was a pound cake, and the bakery product 100 in a container was manufactured in which the reduced pressure value P was changed from -7 kPa to -70 kPa.
  • the pound cake generates the dough by the following materials and methods, and as shown in the table of FIG. 8, generates the dough in which the hardness and density of the dough before baking are adjusted, so that the head space shown in FIG. 8 is obtained.
  • the can body 101 was formed, and the pressure reduction value P was reduced to the respective values shown in FIG. 8, tightened, and retorted (baked).
  • the materials of the dough for pound cake are described below. 50g whole egg Margarine 100g 40g sugar Soft flour 100g 4g baking powder Milk 170 g or more The reason why the amount of milk is 170 g or more is to appropriately add the dough to the dough depending on the degree of hardness adjustment.
  • the amount of milk to be added to the basic dough and the stirring time of the basic dough by the electric mixer were adjusted to obtain a dough having a desired hardness (hereinafter referred to as a raw dough).
  • a raw dough becomes softer as the amount of added milk increases, and the raw dough becomes softer as the stirring time of the electric mixer is increased to increase the air content.
  • Comparative example As a comparative example of the present embodiment, a bakery product in a container was manufactured in which the bakery product was a sponge cake and the reduced pressure value P was 0 kPa and ⁇ 80 kPa.
  • the sponge cake is produced by adjusting the hardness and density of the dough before baking by the same material and method as in the example, and the body 111 is formed so as to have the head space shown in FIG. , And reduced by reducing the reduced pressure value P to the values shown in FIG. 10, tightening, and performing a retort treatment (baking).
  • the cloth overflowed from the body 111 at the time of tightening, the subsequent steps were not performed.
  • evaluation test results Next, the results of evaluation tests performed under the conditions of Examples 1 to 4 and the example of leather are shown in FIGS. 5 to 8.
  • evaluation criteria ⁇ indicates that the product is suitable for sale, ⁇ indicates that the product can be sold, and x indicates that the product cannot be sold.
  • Example 1 was a sponge cake having good surface condition and texture.
  • the reduced pressure value P, the density D, and the hardness H were values belonging to the region S, and particularly good sponge cakes were obtained.
  • Example 2 (Evaluation result of Example 2) As shown in FIG. 6, in Example 2, sponge cakes having good surface condition and texture were obtained. In particular, in Example 2-3, Example 2-4, Example 2-17, Example 2-20, and Example 2-21, the reduced pressure value P, the density D, and the hardness H belong to the region S. The result was a particularly good sponge cake.
  • Example 3 (Evaluation result of Example 3) As shown in FIG. 7, in Example 3, sponge cakes having good surface condition and texture were obtained.
  • the reduced pressure value P, the density D, and the hardness H belong to the range S, and particularly good sponge cakes were obtained.
  • the reduced pressure value P for reducing the pressure in the can body 101 from the atmospheric pressure is set to ⁇ 70 [kPa] ⁇ P ⁇ ⁇ 7 [kPa], and the bakery
  • the density D [g / cm3] of the product 102 is 0.4 [g / cm3] ⁇ D ⁇ 1.0 [g / cm3], and the hardness H [kN / m2] is 1 ⁇ 102 [kN / m2] ⁇ H ⁇ 4 ⁇ 103 [kN / m2] is set.
  • the bakery product 102 of the container-containing bakery product 100 is in a sponge shape, the reduced pressure value P, the density D, and the hardness H are set in the range of the above-described region S, thereby manufacturing the container-containing bakery product 100.
  • the spongy bakery product 102 produced has a favorable texture.
  • the dough is sponge-shaped under the influence of the reduced pressure value P.
  • the density D and the hardness H of the sponge-like bakery product obtained after baking also change according to the reduced pressure value P because the optimal density and hardness of the dough change. Therefore, it was considered that the area of the reduced pressure value P, the density D, and the hardness H, which can obtain a good sponge-like bakery product 102, forms a three-dimensional area in the PDH coordinate system.
  • the sponge-like bakery product 102 was set in the above range as the container-containing bakery product 100 including the sponge-like bakery product 102 having a good texture. This is clear from the above-described first to third embodiments.
  • the hardness H is set so as to be in the range of H ⁇ ⁇ 2383 ⁇ D + 2884 to manufacture the bakery product 100 in a container.
  • the manufactured non-sponge bakery product 102 has a favorable texture.
  • the bakery product 102 to be baked in the packaging container 101 as in the present invention if the hardness of the dough before baking is less than 600 N / m 2, the bakery product 102 in a non-sponge-like shape such as a pound cake is baked.
  • the reduced pressure value P is lower than -7 kPa, the effect is saturated, and the effect of the change in the reduced pressure value P is smaller than that of a sponge-like bakery product. Small.
  • the non-sponge-like bakery product 102 is set to the above-described range as the container-containing bakery product 100 including the non-sponge-like bakery product 102 having a good texture. Reached. This is clear from the fourth embodiment.
  • the bakery product 100 in a container has a good texture when the reduced pressure value P, the density D, and the hardness H are included in the above ranges. For this reason, the bakery product 100 in a container may be designed so as to be a better product within the above range when developing the product, and does not require excessive trial and error.
  • the container-containing bakery product 100 As described above, according to the container-containing bakery product 100 according to the embodiment of the present invention, it is not necessary to repeat excessive trial and error when developing the product, and the bakery product 102 having a good texture. Become.
  • the lid body 112 has the tab 132 and the break portion 133 in the panel portion 121, and the configuration in which the panel portion 121 is opened by operating the tab 132 has been described.
  • the lid 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.
  • the body 111, A configuration in which the lid 112 or the bottom 113 is opened may be employed.
  • the can body 101 may be configured to use a can body 101 having an inner surface subjected to a surface treatment for facilitating the peeling of the bakery product 102 or a surface treatment for preventing the bakery product 102 from deteriorating. Further, between the can body 101 and the bakery product 102, a paper medium or the like having the same effect may be provided.
  • the manufacturing apparatus 1 includes the dough generating apparatus 11, the filling apparatus 12, the sealing apparatus 13, the retort processing apparatus 14, and the transport unit 15 has been described, but is not limited thereto.
  • the manufacturing device 1 is configured to include only the sealing device 13 and the retort processing device 14, and the generation of the dough, the filling of the dough into the can body 101, and the transport of the can body 101 are directly performed by an operator. Is also good.
  • the packaging container 101 may be a resin container, pottery, a glass container, or the like as long as it has pressure resistance and heat resistance.
  • various modifications can be made without departing from the spirit of the present invention.
  • the present invention is not limited to the above-described embodiment, and can be variously modified in an implementation stage without departing from the scope of the invention.
  • the embodiments may be combined as appropriate, and in that case, the combined effect is obtained.
  • the above-described embodiment includes various inventions, and various inventions can be extracted by combinations selected from a plurality of disclosed constituent features. For example, even if some components are deleted from all the components shown in the embodiment, if the problem can be solved and an effect can be obtained, a configuration from which the components are deleted can be extracted as an invention.

Abstract

A packaged bakery product (100) according to the present invention comprises a sealed packaging container (101) and a bakery product (102) packaged in the packaging container (101). The packaging container (101) is configured such that a depressurization value P [kPa], by which the internal pressure of the packaging container (101) is reduced from atmospheric pressure, is set in a range of –70 [kPa] ≤ P ≤ –7 [kPa], and the packaging container (101) is vacuum sealed using the depressurization value P range. The density D [g/cm3] of the bakery product (102) is 0.4 [g/cm3] ≤ D ≤ 1.0 [g/cm3]. The hardness H [kN/m2] of the bakery product 102 is 1×102 [kN/m2] ≤ H ≤ 4×103 [kN/m2].

Description

容器入りベーカリー製品Bakery products in containers
　本発明は、包装容器にベーカリー製品が包装された容器入りベーカリー製品に関する。 The present invention relates to a bakery product in a container in which a bakery product is packaged in a packaging container.
　現在、食品の長期保存を可能とするべく、食品を缶体や瓶体等の包装容器で包装した、所謂缶詰及び瓶詰と呼ばれる、容器入り食品が知られている。このような容器入り食品として、缶体に包装されたパンやケーキ等の容器入りベーカリー製品が知られている。 At present, so-called canned and bottled foods, in which foods are packaged in packaging containers such as cans and bottles to enable long-term storage of the foods, are known. As such a packaged food, a packaged bakery product such as a bread or a cake packaged in a can is known.
　また、日本国特開２０１４－０７３１０６号公報に開示されるように、ベーカリー製品の生地が充填された包装容器内の圧力を大気圧よりも低い圧力に減圧し、その後包装容器を密封し、この密封した包装容器を、生地の焼成処理を行う温度で加熱する容器入りベーカリー製品も知られている。 Further, as disclosed in Japanese Patent Application Laid-Open No. 2014-073106, the pressure in a packaging container filled with bakery product dough is reduced to a pressure lower than the atmospheric pressure, and then the packaging container is sealed. There is also known a bakery product in a container in which a sealed packaging container is heated at a temperature at which a dough is baked.
　上述した容器入りベーカリー製品では、以下の問題があった。即ち、日本国特開２０１４－０７３１０６号公報の技術は、包装容器を減圧して密封し、焼成することによりベーカリー製品を製造することができる。しかし、消費者の嗜好に合わせ、容器入りベーカリー製品は、ベーカリー製品が好ましい食感を有していることが求められるところ、焼き上げられたベーカリー製品の生地をどのような状態にすれば、より好ましい食感を得られるのかについては不明であった。このため、よりよい食感を求めるために、試行錯誤を繰り返す必要があり、消費者の嗜好に合わせたベーカリー製品を開発する上で妨げとなっていた。 容器 The above-mentioned bakery products in containers have the following problems. That is, according to the technique disclosed in Japanese Patent Application Laid-Open No. 2014-073106, a bakery product can be manufactured by reducing the pressure of a packaging container, sealing the container, and baking the container. However, in accordance with consumer's taste, a bakery product in a container is required that the bakery product has a favorable texture, but it is more preferable if the dough of the baked bakery product is in any state. It was unknown whether the texture could be obtained. For this reason, it is necessary to repeat trial and error in order to obtain a better texture, which has hindered the development of bakery products tailored to consumers' preferences.
　そこで本発明は、過度の試行錯誤を繰り返すことなく、良好な食感を有する容器入りベーカリー製品を提供することを目的とする。 Accordingly, an object of the present invention is to provide a bakery product in a container having a good texture without repeating excessive trial and error.
　前記課題を解決し目的を達成するために、本発明の容器入りベーカリー製品は、次のように構成されている。 解決 In order to solve the above problems and achieve the object, the bakery product in a container of the present invention is configured as follows.
　本発明の一態様に係る缶入りベーカリー製品は、密封された包装容器と、前記包装容器内に包装されたベーカリー製品と、を備え、前記包装容器は、内部が前記大気圧から減圧された値である減圧値Ｐ［ｋＰａ］は、－７ｋＰａ以下であって、－７０ｋＰａ以上に減圧して密封されおり、前記ベーカリー製品の密度Ｄ［ｇ／ｃｍ３］は、０．４～１．０ｇ／ｃｍ３であり、前記ベーカリー製品の固さＨ［ｋＮ／ｍ２］は、１×１０２～４×１０３ｋＮ／ｍ２である。 A bakery product in a can according to one embodiment of the present invention includes a sealed packaging container and a bakery product packaged in the packaging container, wherein the interior of the packaging container has a reduced pressure from the atmospheric pressure. The pressure reduction value P [kPa] is −7 kPa or less, the pressure is reduced to −70 kPa or more, and the hermetic product is sealed. The density D [g / cm3] of the bakery product is 0.4 to 1.0 g / cm3. And the hardness H [kN / m2] of the bakery product is 1 × 102 to 4 × 103 kN / m2.
　本発明によれば、過度の試行錯誤を繰り返すことなく、良好な食感を有する容器入りベーカリー製品を提供することが可能となる。 According to the present invention, it is possible to provide a bakery product in a container having a good texture without repeating excessive trial and error.
図１は、本発明の一実施形態に係る容器入りベーカリー製品の製造装置の構成を模式的に示す説明図である。FIG. 1 is an explanatory diagram schematically showing a configuration of a device for manufacturing a bakery product in a container according to an embodiment of the present invention. 図２は、同容器入りベーカリー製品の構成を模式的に示す側面図である。FIG. 2 is a side view schematically showing a configuration of the bakery product in the container. 図３は、同容器入りベーカリー製品のベーカリー製品がスポンジ状であるときの、減圧値、密度及び固さの関係を示す説明図である。FIG. 3 is an explanatory diagram showing the relationship among the reduced pressure value, the density, and the hardness when the bakery product of the bakery product in the container is in the form of a sponge. 図４は、同容器入りベーカリー製品の製造方法の一例を示す流れ図である。FIG. 4 is a flowchart showing an example of a method for manufacturing the bakery product in the container. 図５は、同容器入りベーカリー製品の実施例１の評価試験及びその結果を示す説明図である。FIG. 5 is an explanatory diagram showing an evaluation test and a result of Example 1 of the bakery product in the container. 図６は、同容器入りベーカリー製品の実施例２の評価試験及びその結果を示す説明図である。FIG. 6 is an explanatory diagram showing an evaluation test and a result of Example 2 of the bakery product in the container. 図７は、同容器入りベーカリー製品の実施例３の評価試験及びその結果を示す説明図である。FIG. 7 is an explanatory diagram showing an evaluation test and a result of Example 3 of the bakery product in the container. 図８は、同容器入りベーカリー製品の実施例４の評価試験及びその結果を示す説明図である。FIG. 8 is an explanatory diagram showing an evaluation test and a result of Example 4 of the bakery product in the container. 図９は、同容器入りベーカリー製品の実施例４の密度及び固さの一例を示す説明図である。FIG. 9 is an explanatory diagram showing an example of the density and hardness of Example 4 of the bakery product in the container. 図１０は、同容器入りベーカリー製品の比較例の評価試験及びその結果を示す説明図である。FIG. 10 is an explanatory diagram showing an evaluation test and a result of a comparative example of the bakery product in the container.
　以下、本発明の一実施形態に係る容器入りベーカリー製品１００について、図１乃至図４を用いて説明する。　
　図１は、本発明の一実施形態に係る容器入りベーカリー製品１００の製造装置１の構成を模式的に示す説明図、図２は容器入りベーカリー製品１００の構成を一部断面で示す側面図、図４は容器入りベーカリー製品１００の製造方法の一例を示す流れ図である。 Hereinafter, a bakery product 100 in a container according to an embodiment of the present invention will be described with reference to FIGS. 1 to 4.
FIG. 1 is an explanatory view schematically showing a configuration of a manufacturing apparatus 1 for a container-containing bakery product 100 according to an embodiment of the present invention. FIG. 2 is a side view showing a configuration of the container-containing bakery product 100 in a partial cross section. FIG. 4 is a flowchart showing an example of a method for manufacturing the bakery product 100 in a container.
　図１に示す製造装置１は、容器入りベーカリー製品１００を製造可能に形成されている。　
　（容器入りベーカリー製品１００）
　図２に示すように、容器入りベーカリー製品１００は、包装容器１０１によりベーカリー製品１０２が包装されることで構成される。容器入りベーカリー製品１００は、包装容器１０１内にベーカリー製品１０２が密封されることにより、長期保存が可能に形成されている。 The manufacturing apparatus 1 shown in FIG. 1 is formed so that a bakery product 100 in a container can be manufactured.
(Bakery products in containers 100)
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 such that the bakery product 102 is sealed in a packaging container 101 so that long-term storage is possible.
　具体的には、容器入りベーカリー製品１００は、包装容器１０１と、包装容器１０１内に密封されたベーカリー製品１０２と、を備えている。包装容器１０１は、密封可能に形成されている。包装容器１０１は、内圧が負圧であっても、外気圧に対して耐圧性を有するとともに、ベーカリー製品１０２の生地をレトルト処理する温度に対して耐熱性を有して形成される。包装容器１０１は、例えば、金属材料で形成された缶体により構成される。本実施形態において、包装容器１０１は、以下、缶体１０１として説明する。 Specifically, the packaged 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 sealable. Even if the internal pressure is negative, the packaging container 101 is formed to have pressure resistance to the external pressure and heat resistance to the temperature at which the dough of the bakery product 102 is retorted. The packaging container 101 is constituted by, for example, a can body formed of a metal material. In the present embodiment, the packaging container 101 will be described below as a can 101.
　缶体１０１は、胴体１１１と、蓋体１１２と、底体１１３と、を備えている。缶体１０１内は、ベーカリー製品１０２を包装した状態で、内圧が所定の圧力に減圧され、そして密封される。ここで、所定の圧力とは、大気圧から－７ｋＰａ以下であって、且つ、－７０ｋＰａ以上である。即ち、缶体１０１内の圧力の大気圧から減圧する値である減圧値Ｐ［ｋＰａ］は、－７０［ｋＰａ］≦Ｐ≦－７［ｋＰａ］に設定される。 The can body 101 includes a body 111, a lid body 112, and a bottom body 113. In the can body 101, the internal pressure is reduced to a predetermined pressure while the bakery product 102 is packaged, and the can body 101 is sealed. Here, the predetermined pressure is −7 kPa or less from the atmospheric pressure and −70 kPa or more. That is, the pressure reduction value P [kPa], which is a value for reducing the pressure in the can body 101 from the atmospheric pressure, is set to −70 [kPa] ≦ P ≦ −7 [kPa].
　缶体１０１は、例えば、胴体１１１に、蓋体１１２及び底体１１３が巻き締めにより固定された、所謂３ピース溶接缶と呼ばれる包装容器である。 The can body 101 is, for example, a so-called three-piece welding can packaging container in which a lid body 112 and a bottom body 113 are fixed to a body 111 by winding.
　胴体１１１は、円筒状に形成され、その開口する両端部に、それぞれ蓋体１１２及び底体１１３が固定される。 The body 111 is formed in a cylindrical shape, and the lid 112 and the bottom 113 are fixed to both open ends.
　蓋体１１２は、アルミニウム合金又は鋼材等の金属材料で形成された平板材により形成されている。蓋体１１２は、円盤状のパネル部１２１と、パネル部１２１の外周に設けられたフランジ部１２２と、を備えている。蓋体１１２は、フランジ部１２２が胴体１１１の一方の開口端部と巻締めされることで、胴体１１１に気密に固定される。 The lid 112 is formed of a flat plate made of a metal material such as an aluminum alloy or a steel material. The lid 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 112 is air-tightly fixed to the body 111 by the flange portion 122 being fastened to one opening end of the body 111.
　パネル部１２１は、その中心から偏心位置に、さらに言えば、パネル部１２１の外周側に設けられたリベット１３１と、リベット１３１に固定して設けられたタブ１３２と、パネル部１２１の周縁側に設けられた圧痕や切欠等による細溝により形成された破断部１３３と、を備えている。 The panel portion 121 is located at an eccentric position from the center, in other words, a rivet 131 provided on the outer peripheral side of the panel portion 121, a tab 132 fixed to the rivet 131, and a peripheral edge of the panel portion 121. And a break 133 formed by a narrow groove formed by an indentation, a notch, or the like provided.
　タブ１３２は、所謂ステイオンタブ（ＳＯＴ）と呼ばれ、リベット１３１に固定される固定部１３５と、固定部１３５の一方側に延出して設けられた可動部１３６と、固定部１３５の他方側に延出して設けられた被可動部１３７と、を備えている。タブ１３２は、可動部１３６をパネル部１２１の上面から離間する方向に持ち上げることで、固定部１３５を支点として、パネル部１２１を押圧する方向に被可動部１３７が移動可能に形成されている。 The tab 132 is called a so-called stay tab (SOT), and has a fixed portion 135 fixed to the rivet 131, a movable portion 136 extending to one side of the fixed portion 135, and the other side of the fixed portion 135. And a movable portion 137 that extends from the movable portion 137. The tab 132 lifts the movable portion 136 away from the upper surface of the panel portion 121 so that the movable portion 137 can move in the direction of pressing the panel portion 121 with the fixed portion 135 as a fulcrum.
　破断部１３３は、パネル部１２１の周縁側に、環状に形成され、破断部１３３に囲まれた領域内のパネル部１２１の一部に、リベット１３１及びタブ１３２が配置される。破断部１３３は、タブ１３２の下方に移動した被可動部１３７により押圧され、破断部１３３内の領域のパネル部１２１の一部が缶体１０１の内部側に変形することで、その一部が破断する。破断部１３３は、その一部が破断した後、タブ１３２を胴体１１１から離間する方向に移動させることで、残りが破断し、その領域内のパネル部１２１の一部をパネル部１２１の他部から脱離可能に形成されている。 The fracture portion 133 is formed in an annular shape on the periphery 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 fracture portion 133. The breakable portion 133 is pressed by the movable portion 137 that has moved below the tab 132, and a part of the panel portion 121 in a region inside the breakage portion 133 is deformed toward the inside of the can body 101, and a part of the portion is deformed. Break. After a portion of the break portion 133 is broken, the tab 132 is moved in a direction away from the body 111, so that the rest breaks, and a part of the panel portion 121 in the region is replaced with another portion of the panel portion 121. It is formed so that it can be detached from.
　蓋体１１２は、このように、破断部１３３が破断し、パネル部１２１の一部が、パネル部１２１のタブにより脱離することで、缶体１０１の開口が可能に形成されている。 The lid 112 is thus formed such that the opening of the can body 101 is made possible by the breaking portion 133 being broken and a part of the panel portion 121 being detached by the tab of the panel portion 121.
　底体１１３は、例えば、鋼板製の平板材により形成されている。底体１１３は、円盤状に形成されるとともに、その外周にフランジ部１２２を有している。底体１１３は、フランジ部１２２が胴体１１１の他方の開口端部と巻締めされることで、胴体１１１に気密に固定される。 The bottom body 113 is formed of, for example, a flat plate made of a 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 airtightly fixed to the body 111 by the flange part 122 being fastened to the other open end of the body 111.
　このような缶体１０１は、図１に示すように胴体１１１及び蓋体１１２、又は、胴体１１１及び底体１１３が組み合わされた状態の容器体１０３に、内容物として、ベーカリー製品１０２の生地が充填される。 As shown in FIG. 1, such a can body 101 has a dough of a bakery product 102 as a content in a container body 103 in a state where a body 111 and a lid 112 or a body 111 and a bottom body 113 are combined. Will be filled.
　ベーカリー製品１０２は、スポンジ状又は非スポンジ状である。ベーカリー製品１０２は、パン、ペーストリー及びケーキ等の、穀粉を用いて形成された生地が、大気圧より減圧されて密封された缶体１０１内に充填された状態で焼成処理することで形成される。ベーカリー製品１０２は、当該生地が焼成処理等により膨張するものである。 The bakery product 102 is sponge-like or non-sponge-like. 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 reduced in pressure from the atmospheric pressure and filled in the sealed can 101. You. The bakery product 102 is one in which the dough expands due to a baking process or the like.
　スポンジ状のベーカリー製品１０２は、生地に、膨張剤として、イースト菌等の酵母、卵白、メレンゲ、重曹、ベーキングパウダー、又は、バター等の油脂を用いることで、焼成処理時に膨張する。なお、ベーカリー製品１０２は、生地の水分のみにより気泡を生成させて膨張させることが可能であれば、膨張剤を用いなくてもよい。 The sponge-like bakery product 102 expands during the baking treatment by using, as a leavening agent, yeast, egg white, meringue, baking soda, baking powder, or fat or oil such as butter or the like as a leavening agent. Note that the bakery product 102 does not need to use an inflating agent as long as it can generate and expand bubbles only by the moisture of the dough.
　スポンジ状のベーカリー製品１０２は、穀粉として、小麦粉、米粉、きな粉及びおから等が用いられる。また、ベーカリー製品１０２には、味付け、風味付け及び食感等の調整のために、甘味料、乳化剤、乳製品、酒類、香料、ｐＨ調整剤、フルーツ類、ナッツ類及びチョコレート等の添加物を添加することが可能である。 As the sponge-like bakery product 102, flour, rice flour, kinako and okara are used as flour. In addition, the bakery product 102 contains additives such as sweeteners, emulsifiers, dairy products, alcoholic beverages, fragrances, pH adjusters, fruits, nuts, and chocolate for the purpose of seasoning, flavoring, and texture adjustment. It is possible to add.
　換言すると、スポンジ状のベーカリー製品１０２は、炭水化物を成分として含み、生地の内部に気泡を有するスポンジ状の食品である。ベーカリー製品１０２は、食パン、菓子パン、惣菜パン等のパン類を含み、また、スポンジケーキ、チョコレートケーキ、ガトーショコラ、及び、フルーツケーキ等のケーキ類を含む。 In other words, the sponge-like bakery product 102 is a sponge-like food containing carbohydrate as an ingredient and having air bubbles inside the dough. The bakery product 102 includes breads such as bread, confectionery bread, and prepared bread, and also includes cakes such as sponge cake, chocolate cake, gateau chocolate, and fruit cake.
　非スポンジ状のベーカリー製品１０２は、油脂、穀粉及び添加物等がスポンジ状のベーカリー製品１０２と同等なものが用いられ、生地の内部に気泡を含まないベーカリー製品、あるいは生地の内部に含まれる気泡が微小であるベーカリー製品を指す。代表的な非スポンジ状のベーカリー製品１０２として、チーズケーキやパウンドケーキが挙げられる。 The non-sponge-like bakery product 102 is the same as the sponge-like bakery product 102 in terms of fats and oils, flour, additives, and the like. Refers to bakery products that are small. Representative non-sponge-like bakery products 102 include cheesecake and pound cake.
　ベーカリー製品１０２は、密度Ｄ［ｇ／ｃｍ３］が０．４［ｇ／ｃｍ３］≦Ｄ≦１．０［ｇ／ｃｍ３］に、固さＨ［ｋＮ／ｍ２］が１×１０２［ｋＮ／ｍ２］≦Ｈ≦４×１０３［ｋＮ／ｍ２］の範囲に設定される。ベーカリー製品１０２を包装する缶体１０１の減圧値Ｐ及びベーカリー製品１０２の密度Ｄ、固さＨを上述の範囲に調整する理由は、製造したベーカリー製品１０２の食感を良好な食感とするためである。 The bakery product 102 has a density D [g / cm3] of 0.4 [g / cm3] ≦ D ≦ 1.0 [g / cm3] and a hardness H [kN / m2] of 1 × 102 [kN / m2]. ] ≦ H ≦ 4 × 103 [kN / m2]. The reason for adjusting the reduced pressure value P of the can 101 for packaging the bakery product 102 and the density D and hardness H of the bakery product 102 to the above ranges is to make the texture of the manufactured bakery product 102 good. It is.
　減圧値Ｐは、－７ｋＰａ未満の場合には、生地が固くなりすぎて食感が損なわれ、好ましくない場合があり、減圧値が－７０ｋＰａを超えると、巻き締めの際に生地が容器から溢れ出て生産性が落ちるため、好ましくない場合がある。このため、減圧値Ｐは、上記範囲に設定される。 If the reduced pressure value P is less than -7 kPa, the dough becomes too hard and the texture is impaired, which may be undesirable. If the reduced pressure value exceeds -70 kPa, the dough overflows from the container during tightening. It may not be preferable because it comes out and lowers productivity. Therefore, the reduced pressure value P is set in the above range.
　ベーカリー製品１０２の密度Ｄを低下させる場合、生地を攪拌して生地に空気を含ませることにより、密度Ｄを下げることができるが、一般的には、攪拌による含気により密度を０．４未満とすることは困難である。また、密度Ｄが１．０ｇ／ｃｍ３を超える場合には、生地が固くなりすぎて食感が損なわれ、好ましくない場合がある。 When lowering the density D of the bakery product 102, the density D can be reduced by stirring the dough and allowing the dough to contain air, but generally, the density is less than 0.4 due to aeration by stirring. It is difficult to do. When the density D exceeds 1.0 g / cm 3, the dough becomes too hard and the texture is impaired, which may be undesirable.
　また、ベーカリー製品１０２の固さＨが１×１０２ｋＮ／ｍ２未満では、焼成によって生地が十分に固まらず、食感が損なわれ好ましくない場合がある。固さＨが４×１０３ｋＮ／ｍ２を超えると、生地の攪拌や充填等の生地のハンドリングが困難になり製造に支障をきたす為、好ましくない場合がある。このため、ベーカリー製品１０２の密度Ｄ、固さＨは、上記範囲に設定される。 If the hardness H of the bakery product 102 is less than 1 × 10 2 kN / m 2, the baking does not sufficiently solidify the dough, and the texture may be impaired, which is not preferable. If the hardness H exceeds 4 × 103 kN / m 2, handling of the dough such as stirring and filling of the dough becomes difficult, which hinders the production, which is not preferable in some cases. For this reason, the density D and the hardness H of the bakery product 102 are set in the above ranges.
　また、スポンジ状のベーカリー製品１０２及び非スポンジ状のベーカリー製品１０２は、好ましい食感を得るために密度Ｄ及び固さＨが所定の関係となるように設定される。以下、スポンジ状のベーカリー製品１０２及び非スポンジ状のベーカリー製品１０２について詳細を説明する。 The sponge-like bakery product 102 and the non-sponge-like bakery product 102 are set so that the density D and the hardness H have a predetermined relationship in order to obtain a favorable texture. Hereinafter, the spongy bakery product 102 and the non-sponge bakery product 102 will be described in detail.
　（スポンジ状のベーカリー製品１０２）
　スポンジ状のベーカリー製品１０２は、焼成前の前記ベーカリー製品の生地の固さが６００Ｎ／ｍ２以上に設定される。スポンジ状のベーカリー製品１０２の減圧値Ｐ、密度Ｄ及び固さＨは、減圧値Ｐ、密度Ｄ及び固さＨを変数とする３次元座標における直線を求める以下の（１）乃至（４）の数式から、それぞれ求められた直線１乃至前記直線４を稜線とする領域内に設定される。 (Sponge-like bakery product 102)
In the sponge-like bakery product 102, the dough hardness of the bakery product before firing is set to 600 N / m2 or more. The reduced pressure value P, the density D, and the hardness H of the sponge-like bakery product 102 are defined by the following (1) to (4) in which a straight line in three-dimensional coordinates with the reduced pressure value P, the density D, and the hardness H as variables is used. The straight line 1 to the straight line 4 obtained from the mathematical expressions are set in the areas having the ridge lines.
　（１）Ｐ／６５＝（Ｄ－０．７８）／０．１７＝（Ｈ－３４５７）／１０９１
　（２）Ｐ／６５＝（Ｄ－０．６９）／０．２９＝（Ｈ－１４５７）／８７６
　（３）Ｐ／６５＝（Ｄ－０．９４）／０．０８＝（Ｈ－２２５１）／１０８６
　（４）Ｐ／６５＝（Ｄ－０．９４）／０．２２＝（Ｈ－４２１２）／１９５２
　減圧値Ｐ、密度Ｄ及び固さＨを変数とする３次元座標における直線１乃至直線４を稜線とする３次元領域（以下、領域Ｓという）を図３に模式的に示す。なお、図３中、破線で示す直方体の領域は、本実施形態の容器入りベーカリー製品１００の減圧値Ｐ［ｋＰａ］、スポンジ状のベーカリー製品１０２の密度Ｄ［ｇ／ｃｍ３］及び固さＨ［ｋＮ／ｍ２］の範囲を示す領域である。 (1) P / 65 = (D−0.78) /0.17= (H−3457) / 1091
(2) P / 65 = (D−0.69) /0.29= (H-1457) / 876
(3) P / 65 = (D-0.94) /0.08= (H-2251) / 1086
(4) P / 65 = (D−0.94) /0.22= (H-4212) / 1952
FIG. 3 schematically illustrates a three-dimensional region (hereinafter, referred to as a region S) having the straight lines 1 to 4 as ridges in three-dimensional coordinates using the reduced pressure value P, the density D, and the hardness H as variables. In FIG. 3, a rectangular parallelepiped region indicated by a broken line is a reduced pressure value P [kPa] of the baked product 100 in a container of the present embodiment, a density D [g / cm3] and a hardness H [of the spongy bakery product 102. kN / m2].
　直線１は、（Ｐ［ｋＰａ］，Ｄ［ｇ／ｃｍ３］，Ｈ［ｋＮ／ｍ２］）の座標系における点１（－７，０．７６，３３４０）および点１´（－７０，０．６，２２８２）を結ぶ線分である。 The straight line 1 is a point 1 (−7, 0.76, 3340) and a point 1 ′ (−70, 0 .0) in the coordinate system of (P [kPa], D [g / cm3], H [kN / m2]). 6,2282).
　直線２は点２（－７，０．６６，１３６３）及び点２´（－７０，０．３８，５１４）を結ぶ線分である。 Line 2 is a line segment connecting point 2 (−7, 0.66, 1363) and point 2 ′ (−70, 0.38, 514).
　直線３は点３（－７，０．９３，２１３４）及び点３´（－７０，０．８５，１０８１）を結ぶ線分である。 Line 3 is a line segment connecting point 3 (−7, 0.93, 2134) and point 3 ′ (−70, 0.85, 1081).
　直線４は点４（－７，０．９２，４０００）及び点４´（－７０，０．７０，２１１０）を結ぶ線分である。 Line 4 is a line segment connecting point 4 (−7, 0.92, 4000) and point 4 ′ (−70, 0.70, 2110).
　スポンジ状のベーカリー製品１０２は、これら４つの直線１乃至直線４を稜線とする領域Ｓ内に減圧値Ｐ、密度Ｄ及び固さＨが含まれるように、減圧値Ｐ、密度Ｄ及び固さＨが調整されることが好ましい。このように設定され、製造されたスポンジ状のベーカリー製品１０２は、好ましい食感となる。 The sponge-like bakery product 102 has a reduced pressure value P, a density D and a hardness H such that the area S having the four straight lines 1 to 4 as ridges includes the reduced pressure value P, the density D and the hardness H. Is preferably adjusted. The spongy bakery product 102 set and manufactured in this way has a favorable texture.
　（非スポンジ状のベーカリー製品１０２）
　非スポンジ状のベーカリー製品１０２は、ベーカリー製品１０２の密度Ｄ［ｇ／ｃｍ３］、固さＨ［ｋＮ／ｍ２］が
　Ｈ≧－２３８３×Ｄ＋２８８４
　の関係を満たすように密度Ｄおよび固さＨが調整されることが好ましい。このように設定され、製造された非スポンジ状のベーカリー製品１０２は、好ましい食感となる。 (Non-sponge bakery product 102)
The non-sponge bakery product 102 has a density D [g / cm3] and a hardness H [kN / m2] of the bakery product 102 of H ≧ −2383 × D + 2884.
It is preferable that the density D and the hardness H are adjusted so as to satisfy the following relationship. The non-sponge-like bakery product 102 set and manufactured in this way has a favorable texture.
　（製造装置１）
　図１に示すように、容器入りベーカリー製品１００の製造装置１は、生地生成装置１１と、充填装置１２と、密封装置１３と、レトルト処理装置１４と、搬送手段１５と、を備えている。 (Manufacturing equipment 1)
As shown in FIG. 1, the manufacturing device 1 for the bakery product 100 in a container includes a dough generating device 11, a filling device 12, a sealing device 13, a retort processing device 14, and a conveying means 15.
　生地生成装置１１は、ベーカリー製品１０２の生地を生成可能に形成されている。具体的には、生地生成装置１１は、生地を構成する各材料を計量する計量手段２１と、所定の量の各材料を混合する混合手段２２と、を備えている。また、生地生成装置１１は、混合手段２２で混合された生地の発酵を行う、温度調整手段２３を備えている。 The dough generating device 11 is formed so as to be able to generate dough for the bakery product 102. Specifically, the dough generation device 11 includes a measuring unit 21 that measures each material constituting the dough, and a mixing unit 22 that mixes a predetermined amount of each material. Further, the dough producing device 11 includes a temperature adjusting means 23 for fermenting the dough mixed by the mixing means 22.
　計量手段２１は、各材料を所定の量だけ計量可能、且つ、混合手段２２に供給可能に形成されている。計量手段２１は、例えば、各材料をそれぞれ貯留するタンクと、タンクに貯留された材料の所定の量を計量する計量計と、計量した所定の量の材料を混合手段２２に供給する供給手段と、を備えている。 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 measuring means 21 includes, for example, a tank for storing each material, a measuring meter for measuring a predetermined amount of the material stored in the tank, and a supply means for supplying the measured predetermined amount of the material to the mixing means 22. , Is provided.
　混合手段２２は、計量手段２１から供給された各材料を混合し、ベーカリー製品１０２の生地を生成可能に形成されている。混合手段２２は、例えば、供給された各材料を貯留する容器と、容器内に設けられ、各材料を攪拌して混合する回転翼と、を備えている。温度調整手段２３は、混合手段２２の容器内の温度を調整可能に形成されている。 The mixing means 22 is formed so as to mix the respective ingredients supplied from the measuring means 21 and to generate the dough of the bakery product 102. The mixing means 22 includes, for example, a container that stores the supplied materials, and a rotary blade that is provided in the container and agitates and mixes the materials. The temperature adjusting means 23 is formed so that the temperature in the container of the mixing means 22 can be adjusted.
　充填装置１２は、混合手段２２で生成された生地を、所定の量だけ容器体１０３内に充填可能に形成されている。 The filling device 12 is formed so that the dough generated by the mixing means 22 can be filled into the container body 103 by a predetermined amount.
　密封装置１３は、真空巻締機である。密封装置１３は、缶体１０１内が大気圧よりも低い圧力に減圧、即ち、缶体１０１内の圧力を負圧となるように真空引き可能、且つ、容器体１０３に蓋体１１２（又は底体１１３）を巻き締め可能に形成されている。密封装置１３は、例えば、缶体１０１内の圧力を、大気圧から所定の減圧値Ｐの範囲で減圧して密封可能に形成されている。 The sealing device 13 is a vacuum winding machine. The sealing device 13 can reduce the pressure inside the can body 101 to a pressure lower than the atmospheric pressure, that is, evacuate the pressure inside the can body 101 to a negative pressure. The body 113) is formed so that it can be tightened. The sealing device 13 is formed, for example, so as to be able to seal by reducing the pressure in the can body 101 from atmospheric pressure to a predetermined pressure reduction value P.
　レトルト処理装置１４は、密封装置１３で所定の圧力に減圧して密封した、生地が充填された缶体１０１を、レトルト処理可能に形成されている。なお、レトルト処理とは、高温で缶体１０１を加熱、具体的には生地を焼成処理可能な温度であって缶体１０１内の殺菌が可能な温度で、所定の時間、缶体１０１を加熱する処理である。なお、レトルト処理は、例えば、１１５度以上１３５度以下の温度で缶体１０１を加熱する処理である。また、レトルト処理は、５分以上６０分以下加熱される。なお、レトルト処理は、加熱殺菌とベーカリー製品の品質を考慮すると、より好ましくは、１２０度以上１３０度以下の温度で、２０分以上４０分以下加熱されるのが好ましい。 The retort processing device 14 is formed so that the can 101 filled with the dough, which has been sealed by reducing the pressure to a predetermined pressure by the sealing device 13, can be retorted. The retort treatment is to heat the can body 101 at a high temperature, specifically, at a temperature at which the dough can be baked and the sterilization inside the can body 101 can be performed, and the can body 101 is heated for a predetermined time. This is the processing to be performed. The retort process is a process of heating the can 101 at a temperature of, for example, 115 degrees or more and 135 degrees or less. In the retort treatment, heating is performed for 5 minutes to 60 minutes. In consideration of heat sterilization and the quality of a bakery product, the retort treatment is more preferably performed at a temperature of 120 to 130 degrees C. for 20 to 40 minutes.
　搬送手段１５は、例えば、コンベア等であって、缶体１０１（容器体１０３）を、図１中矢印で示すように、充填装置１２、密封装置１３及びレトルト処理装置１４に順次搬送可能に形成されている。 The conveying means 15 is, for example, a conveyor or the like, 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. Have been.
　（容器入りベーカリー製品１００の製造方法）
　次に、容器入りベーカリー製品１００の製造方法について、図４を用いて説明する。　
　図４に示すように、先ず、ベーカリー製品１０２に用いる材料を計量する（ステップＳＴ１１）。例えば、計量手段２１により、ベーカリー製品１０２に用いる材料をすべて計量する。計量した材料は、計量手段２１から混合手段２２に供給される。 (Method of manufacturing bakery product 100 in a container)
Next, a method of manufacturing the bakery product 100 in a container will be described with reference to FIG.
As shown in FIG. 4, first, the materials used for the bakery product 102 are weighed (step ST11). For example, the weighing unit 21 weighs all the materials used for the bakery product 102. The measured material is supplied from the measuring means 21 to the mixing means 22.
　次に、計量した材料を混合し、ベーカリー製品１０２の生地を生成する（ステップＳＴ１２）。例えば、混合手段２２により、計量手段２１から供給された各材料を混合して生地を生成する。なお、必要に応じて、温度調整手段２３により、混合手段２２の容器内の温度を調整して生地を発酵させる。 Next, the weighed ingredients are mixed to produce dough for the bakery product 102 (step ST12). For example, the mixing means 22 mixes each material supplied from the measuring means 21 to produce a dough. In addition, as needed, the temperature in the container of the mixing means 22 is adjusted by the temperature adjusting means 23 to ferment the dough.
　次に、生成した生地を、容器体１０３に充填する（ステップＳＴ１３）。例えば、生地生成装置１１で生成された生地を、充填装置１２により、搬送手段により搬送された容器体１０３内に充填する。 Next, the produced dough is filled into the container 103 (step ST13). For example, the dough generated by the dough generating device 11 is filled by the filling device 12 into the container 103 transported by the transport means.
　次に、缶体１０１を、その内部の圧力を所定の圧力として密封する（ステップＳＴ１４）。例えば、容器体１０３を、密封装置１３に搬送手段１５により搬送し、真空引きすることで、缶体１０１内の圧力を大気圧よりも減圧値Ｐだけ低い圧力に減圧して、蓋体１１２を容器体１０３の胴体１１１に巻き締めすることで、缶体１０１内の圧力を負圧とした状態で、缶体１０１内に生地を密封する。 Next, the can body 101 is hermetically sealed with a predetermined internal pressure (step ST14). For example, the container body 103 is conveyed to the sealing device 13 by the conveying means 15 and evacuated to reduce the pressure in the can body 101 to a pressure lower than the atmospheric pressure by a decompression value P, and the lid 112 is closed. By wrapping around the body 111 of the container body 103, the dough is sealed in the can body 101 with the pressure in the can body 101 kept at a negative pressure.
　次に、缶体１０１をレトルト処理する（ステップＳＴ１５）。例えば、搬送手段１５により、レトルト処理装置１４に密封した缶体１０１を搬送し、レトルト処理装置１４により、缶体１０１を、所定の温度で所定の時間加熱することで、缶体１０１内の生地を焼成処理し、缶体１０１内でベーカリー製品１０２を焼き上げるとともに、缶体１０１内部及びベーカリー製品１０２の殺菌処理を行う。 Next, the can body 101 is retorted (step ST15). For example, the can body 101 sealed in the retort processing device 14 is conveyed by the conveyance means 15, and the retort processing device 14 heats the can body 101 at a predetermined temperature for a predetermined time, so that the dough in the can body 101 is heated. Is baked to bake the bakery product 102 in the can body 101 and sterilize the inside of the can body 101 and the bakery product 102.
　これらの工程により、缶体１０１内でベーカリー製品１０２が焼きあがるとともに、缶体１０１内の殺菌が行われ、容器入りベーカリー製品１００が製造される。 に よ り By these steps, the bakery product 102 is baked in the can body 101, and the sterilization in the can body 101 is performed, so that the bakery product 100 in a container is manufactured.
　（評価試験）
　次に、本発明の一実施形態に係る容器入りベーカリー製品１００の製造方法を用いて、実施例１乃至実施例４に示すように容器入りベーカリー製品１００を製造し、ベーカリー製品１０２について評価を行う評価試験について、以下説明する。 (Evaluation test)
Next, the bakery product 100 in a container is manufactured using the method for manufacturing the bakery product 100 in a container according to one embodiment of the present invention as shown in Examples 1 to 4, and the bakery product 102 is evaluated. The evaluation test will be described below.
　なお、評価試験として、容器入りベーカリー製品１００は、手作業により、ベーカリー製品１０２の各材料を計量し、生地を生成する。そして、生成した生地の密度を測定した。加えて、生成した生地の固さを測定した。 As an evaluation test, the bakery product 100 in a container weighs each material of the bakery product 102 by hand to produce dough. Then, the density of the produced dough was measured. In addition, the hardness of the produced dough was measured.
　ここで、生地の固さの測定は、以下の方法により行った。まず、生成した生地を深さ１５ｍｍ、直径４０ｍｍのシャーレに満注充填する。次いで、テンシプレッサーＭｙ　ＢｏｙＩＩ　ｓｙｓｔｅｍ（タケトモデンキ株式会社製）を使用し、直径２ｃｍ（断面積３．１４ｃｍ２）の円柱状のプランジャーを１０ｃｍ／ｓｅｃの速度でシャーレ内の生地に向けて移動させ、シャーレ底部とプランジャー先端とのクリアランスが５ｍｍとなる位置で停止させた。次いで、プランジャーを上昇させた後、再度、同様にプランジャーを生地に押し込んで、その間の応力の最大値を測定し、その値を固さとした。なお、生地の密度及び固さの調整については、生地への牛乳の添加及び生地を攪拌し空気を生地に含ませることにより調整した。 生地 Here, the measurement of the hardness of the dough was performed by the following method. First, the produced dough is filled into a petri dish having a depth of 15 mm and a diameter of 40 mm. Next, a cylindrical plunger having a diameter of 2 cm (cross-sectional area: 3.14 cm 2) was moved at a speed of 10 cm / sec toward the dough in the petri dish using a tensipressor My Boy II system (manufactured by Taketomodenki Co., Ltd.). It stopped at the position where the clearance between the bottom and the tip of the plunger was 5 mm. Next, after the plunger was raised, the plunger was again pressed into the dough again, the maximum value of the stress during that time was measured, and the value was hardened. The density and hardness of the dough were adjusted by adding milk to the dough and stirring the dough so that air was contained in the dough.
　また、生地の表面の上端から缶体１０１の上端までの高さであるヘッドスペースを測定した。ここで、缶体１０１上端とは、蓋体１１２が胴体１１１に巻き締められた巻き締め部の上端である。 ヘ ッ ド Also, the head space, which is the height from the upper end of the dough surface to the upper end of the can body 101, was measured. Here, the upper end of the can body 101 is the upper end of the tightened portion where the lid 112 is wound around the body 111.
　また、生地を缶体１０１に所定量充填し、密封装置を用いて、実施例１乃至実施例３に示す各圧力条件で密封した。また、密封した缶体１０１を、レトルト処理装置により、１２５℃で１０分間加熱してレトルト処理（焼成）を行った。なお、缶体１０１には、ツナ３号ＤＲ缶を用いた。 生地 Further, a predetermined amount of the dough was filled in the can body 101 and sealed using a sealing device under the respective pressure conditions shown in Examples 1 to 3. Further, the sealed can body 101 was heated at 125 ° C. for 10 minutes by a retort treatment device to perform retort treatment (firing). The can body 101 was a Tuna No. 3 DR can.
　また、レトルト処理を行った缶体１０１を、その温度が室温と同一温度となるまで、圧力を加えながら冷却した後、缶体１０１の蓋体１１２を開口し、焼成後のベーカリー製品１０２の密度Ｄおよび固さＨを測定した。なお、缶体１０１の加圧条件及び冷却条件は、適宜設定可能である。 Further, after cooling the retort-treated can body 101 while applying pressure until its temperature becomes the same as room temperature, the lid 112 of the can body 101 is opened, and the density of the baked bakery product 102 after baking is reduced. D and hardness H were measured. In addition, the pressurizing condition and the cooling condition of the can body 101 can be appropriately set.
　固さＨは、テンシプレッサーＭｙ　ＢｏｙＩＩ　ｓｙｓｔｅｍ（タケトモデンキ株式会社製）を使用し、断面積０．０７１ｃｍ２の円柱状のプランジャーを１５ｃｍ／ｓｅｃの速度で缶体内のベーカリー製品に向けて移動させ、缶体１０１の底部とプランジャー先端の押し込み量が生地の厚さの６０％となる位置で停止させ、応力の最大値を測定し、求められた値とした。 The hardness H was measured by using a tensipressor My @ BoyII @ system (manufactured by Taketomodenki Co., Ltd.) and moving a cylindrical plunger having a cross-sectional area of 0.071 cm2 at a speed of 15 cm / sec toward a bakery product in the can. The body 101 was stopped at a position where the pushing amount between the bottom of the body 101 and the tip of the plunger became 60% of the thickness of the cloth, and the maximum value of the stress was measured to obtain the obtained value.
　密度Ｄは、焼成後のベーカリー製品１０２を円柱状にくり抜き、体積を計測し、生地の質量を測定して求められた値とした。また、ベーカリー製品１０２の表面の上端から缶体の上端までの高さであるヘッドスペースを測定した。また、併せて、ベーカリー製品１０２の表面状態を視認により観察した。 The density D was a value obtained by hollowing out the baked product 102 in a cylindrical shape, measuring the volume, and measuring the mass of the dough. Further, a head space, which is a height from the upper end of the surface of the bakery product 102 to the upper end of the can, was measured. In addition, the surface condition of the bakery product 102 was visually observed.
　また、ベーカリー製品を試食し、食感等の試食結果を判断した。さらに、ベーカリー製品の膨らみ具合、表面状態及び試食結果から、総合評価を行うことで、それぞれを評価した。 We also tasted the bakery products and judged the taste results such as texture. Furthermore, from the degree of swelling of the bakery product, the surface condition, and the result of the tasting, each was evaluated by comprehensive evaluation.
　なお、当該評価試験において、密封装置は、東邦式真空ガス充填機ＦＣＡ－Ｃ２８Ｐ（東邦産業株式会社製）を用いた。また、当該評価試験において、レトルト処理装置は、ロトマット式レトルト装置ＲＣＳ－４０ＲＴＧＮ（株式会社日阪製作所製）を用いた。 In the evaluation test, a sealing device used was a Toho type vacuum gas filling machine FCA-C28P (manufactured by Toho Sangyo Co., Ltd.). In the evaluation test, a rotomat-type retort apparatus RCS-40RTGN (manufactured by Hisaka Seisakusho Co., Ltd.) was used as a retort processing apparatus.
　（実施例１）
　本実施形態の実施例１のベーカリー製品１０２はスポンジケーキとし、減圧値Ｐを－７ｋＰａとした、容器入りベーカリー製品１００を製造した。 (Example 1)
The bakery product 102 of Example 1 of the present embodiment was a sponge cake, and the container-containing bakery product 100 was manufactured with a reduced pressure value P of −7 kPa.
　スポンジケーキは、以下の材料及び方法により生地を生成し、図５の表に示すように、焼成前の生地の硬さ及び密度を調整した生地を生成し、図５に示すヘッドスペースとなるように缶体１０１に充填し、減圧して捲き締めし、そしてレトルト処理（ベイク）を行うことで形成した。 The sponge cake generates the dough by the following materials and methods, and as shown in the table of FIG. 5, generates the dough in which the hardness and density of the dough before baking are adjusted, so that the head space shown in FIG. 5 is obtained. The container was filled with a can body 101, and was wrapped under reduced pressure, followed by retort treatment (baking).
　（スポンジケーキの生地の材料）
　以下に、スポンジケーキの生地の材料を記す。 (Ingredients for sponge cake dough)
The materials of the sponge cake dough are described below.
　全卵　　　　　　　　５０ｇ　
　マーガリン　　　　　１００ｇ　
　砂糖　　　　　　　　４０ｇ
　薄力粉　　　　　　　１００ｇ　
　ベーキングパウダー　４ｇ
　牛乳　　　　　　　　適宜
　なお、牛乳の量が適宜であるのは、固さの調整具合で生地に適宜添加するためである。 50g whole egg
Margarine 100g
40g sugar
Soft flour 100g
4g baking powder
Milk appropriately The amount of milk is appropriate because it is appropriately added to the dough depending on the degree of hardness adjustment.
　（スポンジケーキの生地の生成方法）
　まず、ボウルにマーガリンを入れ、２５℃程度となるように湯煎してとかし、素材１を形成する。次に、素材１に卵及び砂糖を添加し、良く混ぜて素材２を形成した。次に、篩ったベーキングパウダー及び薄力粉を素材２に添加して、スポンジケーキの基本生地を生成した。 (Method of producing sponge cake dough)
First, margarine is put in a bowl, and then immersed in hot water at about 25 ° C. to form a material 1. Next, Egg and sugar were added to Material 1 and mixed well to form Material 2. Next, the sieved baking powder and flour were added to the raw material 2 to produce a basic dough for a sponge cake.
　次に、この基本生地に対し添加する牛乳の量と、電動ミキサーによる基本生地の攪拌時間を調整し、所望の固さの生地（以下、生生地とする）を得た。なお、ここで、牛乳の添加量が多いほど生生地は柔らかくなり、また、電動ミキサーの攪拌時間を長くして含気量を多くするほど生生地は柔らかくなる。 Next, the amount of milk to be added to the basic dough and the stirring time of the basic dough by the electric mixer were adjusted to obtain a dough having a desired hardness (hereinafter referred to as a raw dough). Here, the raw dough becomes softer as the amount of added milk increases, and the raw dough becomes softer as the stirring time of the electric mixer is increased to increase the air content.
　例えば、生生地の硬さ調整の一例を以下に示す。　
　生生地の硬さに示すために、基本生地に牛乳を下記の量添加し、生生地Ａ乃至生生地Ｅを求める。 For example, an example of the adjustment of the hardness of the raw material is shown below.
In order to indicate the hardness of the raw dough, milk is added to the basic dough in the following amount, and raw doughs A to E are obtained.
　（生生地Ａ）　　牛乳添加量　０ｇ　　　　生生地の固さ　４８８５Ｎ／ｍ２
　（生生地Ｂ）　　牛乳添加量　１１ｇ　　　生生地の固さ　４２５４Ｎ／ｍ２
　（生生地Ｃ）　　牛乳添加量　５８ｇ　　　生生地の固さ　２２０９Ｎ／ｍ２
　（生生地Ｄ）　　牛乳添加量　１７６ｇ　　生生地の固さ　５９８Ｎ／ｍ２
　（生生地Ｅ）　　牛乳添加量　２９４ｇ　　生生地の固さ　１７０Ｎ／ｍ２
　さらに、生生地Ａ乃至生生地Ｅを、それぞれ５等分し、電動ミキサーで、それぞれ０分、１分、２．５分、５分、７分攪拌し、生地に含気させる。このように、５種類の生生地を異なる５つの時間でそれぞれ攪拌することで、２５水準の生地が得られ、これらの生地の固さを測定することで、所望の生地を得ることができる。 (Green dough A) Milk added amount 0g Hardness of raw dough 4885N / m2
(Green dough B) Milk added amount 11g Hardness of raw dough 4254N / m2
(Green dough C) Milk addition amount 58g Hardness of raw dough 2209N / m2
(Green dough D) Milk added amount 176 g Hardness of the raw dough 598 N / m2
(Green dough E) Milk added amount 294g Hardness of raw dough 170N / m2
Further, the raw dough A to the raw dough E are each divided into five equal parts, and the doughs are aerated by stirring them with an electric mixer for 0, 1, 2.5, 5 and 7 minutes, respectively. In this way, by stirring each of the five types of raw dough for five different times, 25 levels of dough can be obtained, and by measuring the hardness of these doughs, a desired dough can be obtained.
　（実施例２）
　本実施形態の実施例２のベーカリー製品１０２はスポンジケーキとし、減圧値Ｐを－１５ｋＰａから－６５ｋＰａとした、容器入りベーカリー製品１００を製造した。 (Example 2)
The bakery product 102 of Example 2 of the present embodiment was a sponge cake, and the bakery product 100 in a container was manufactured in which the reduced pressure value P was changed from −15 kPa to −65 kPa.
　スポンジケーキは、実施例１と同様の材料及び方法により、図６の表に示すように、焼成前の生地の硬さ及び密度を調整した生地を生成し、図６に示すヘッドスペースとなるように缶体１０１に充填し、減圧値Ｐを図６に示す各値に減圧して捲き締めし、そしてレトルト処理（ベイク）を行うことで形成した。 As shown in the table of FIG. 6, the sponge cake produces a dough in which the hardness and density of the dough before firing are adjusted by the same material and method as in Example 1 so that the head space shown in FIG. 6 is obtained. The can body 101 was filled, the reduced pressure value P was reduced to each of the values shown in FIG. 6, the resultant was tightened, and retort treatment (baking) was performed.
　（実施例３）
　本実施形態の実施例３のベーカリー製品１０２はスポンジケーキとし、減圧値Ｐを－７０ｋＰａとした、容器入りベーカリー製品１００を製造した。 (Example 3)
The bakery product 102 of Example 3 of the present embodiment was a sponge cake, and the bakery product 100 in a container was manufactured at a reduced pressure value P of -70 kPa.
　スポンジケーキは、実施例１と同様の材料及び方法により、図７の表に示すように、焼成前の生地の硬さ及び密度を調整した生地を生成し、図７に示すヘッドスペースとなるように缶体１０１に充填し、減圧値Ｐを図７に示す各値に減圧して捲き締めし、そしてレトルト処理（ベイク）を行うことで形成した。 As shown in the table of FIG. 7, the sponge cake produces a dough in which the hardness and density of the dough before firing are adjusted by using the same material and method as in Example 1 so that the head space shown in FIG. 7 is obtained. , And reduced pressure P to each value shown in FIG. 7, tightened, and retorted (baked).
　（実施例４）
　本実施形態の実施例１のベーカリー製品１０２はパウンドケーキとし、減圧値Ｐを－７ｋＰａから－７０ｋＰａとした、容器入りベーカリー製品１００を製造した。 (Example 4)
The bakery product 102 of Example 1 of the present embodiment was a pound cake, and the bakery product 100 in a container was manufactured in which the reduced pressure value P was changed from -7 kPa to -70 kPa.
　パウンドケーキは、以下の材料及び方法により生地を生成し、図８の表に示すように、焼成前の生地の硬さ及び密度を調整した生地を生成し、図８に示すヘッドスペースとなるように缶体１０１に充填し、減圧値Ｐを図８に示す各値に減圧して捲き締めし、そしてレトルト処理（ベイク）を行うことで形成した。 The pound cake generates the dough by the following materials and methods, and as shown in the table of FIG. 8, generates the dough in which the hardness and density of the dough before baking are adjusted, so that the head space shown in FIG. 8 is obtained. The can body 101 was formed, and the pressure reduction value P was reduced to the respective values shown in FIG. 8, tightened, and retorted (baked).
　以下に、パウンドケーキの生地の材料を記す。　
　全卵　　　　　　　　５０ｇ　
　マーガリン　　　　　１００ｇ　
　砂糖　　　　　　　　４０ｇ
　薄力粉　　　　　　　１００ｇ　
　ベーキングパウダー　４ｇ
　牛乳　　　　　　　　１７０ｇ以上
　なお、牛乳の量が１７０ｇ以上であるのは、固さの調整具合で生地に適宜添加するためである。 The materials of the dough for pound cake are described below.
50g whole egg
Margarine 100g
40g sugar
Soft flour 100g
4g baking powder
Milk 170 g or more The reason why the amount of milk is 170 g or more is to appropriately add the dough to the dough depending on the degree of hardness adjustment.
　（パウンドケーキの生地の生成方法）
　まず、ボウルにマーガリンを入れ、２５℃程度となるように湯煎してとかし、素材１を形成する。次に、素材１に卵及び砂糖を添加し、良く混ぜて素材２を形成した。次に、篩ったベーキングパウダー及び薄力粉を素材２に添加して、パウンドケーキの基本生地を生成した。 (Method of producing pound cake dough)
First, margarine is put in a bowl, and then immersed in hot water at about 25 ° C. to form a material 1. Next, Egg and sugar were added to Material 1 and mixed well to form Material 2. Next, the sieved baking powder and flour were added to the raw material 2 to produce a basic dough for a pound cake.
　次に、この基本生地に対し添加する牛乳の量と、電動ミキサーによる基本生地の攪拌時間を調整し、所望の固さの生地（以下、生生地とする）を得た。なお、ここで、牛乳の添加量が多いほど生生地は柔らかくなり、また、電動ミキサーの攪拌時間を長くして含気量を多くするほど生生地は柔らかくなる。 Next, the amount of milk to be added to the basic dough and the stirring time of the basic dough by the electric mixer were adjusted to obtain a dough having a desired hardness (hereinafter referred to as a raw dough). Here, the raw dough becomes softer as the amount of added milk increases, and the raw dough becomes softer as the stirring time of the electric mixer is increased to increase the air content.
　例えば、生生地の硬さ調整の一例を以下に示す。　
　生生地の硬さに示すために、基本生地に牛乳を下記の量添加し、生生地Ｄ及び生生地Ｅを求める。 For example, an example of the adjustment of the hardness of the raw material is shown below.
In order to show the hardness of the raw dough, milk is added to the basic dough in the following amounts, and raw dough D and raw dough E are obtained.
　（生生地Ｄ）　　牛乳添加量　１７６ｇ　　生生地の固さ　５９８Ｎ／ｍ２
　（生生地Ｅ）　　牛乳添加量　２９４ｇ　　生生地の固さ　１７０Ｎ／ｍ２
　さらに、生生地Ｄ及び生生地Ｅを、それぞれ５等分し、電動ミキサーで、それぞれ０分、１分、２．５分、５分、７分攪拌し、生地に含気させる。このように、２種類の生生地を異なる５つの時間でそれぞれ攪拌することで、１０水準の生地が得られ、これらの生地の固さを測定することで、所望の生地を得ることができる。 (Green dough D) Milk added amount 176 g Hardness of the raw dough 598 N / m2
(Green dough E) Milk added amount 294g Hardness of raw dough 170N / m2
Further, the raw dough D and the raw dough E are divided into five equal parts, respectively, and stirred with an electric mixer for 0 minute, 1 minute, 2.5 minutes, 5 minutes, and 7 minutes, respectively, to aerate the dough. In this way, by stirring the two types of raw dough for five different times, ten levels of dough are obtained, and by measuring the hardness of these doughs, a desired dough can be obtained.
　このように、上述の材料から、パウンドケーキの基本生地を生成し、実施例１と同様に、この基本生地に対し添加する牛乳の量と、電動ミキサーによる基本生地の攪拌時間を調整し、所望の固さの生生地を得た。 In this way, the basic dough of the pound cake is produced from the above-mentioned materials, and the amount of milk to be added to the basic dough and the stirring time of the basic dough by the electric mixer are adjusted in the same manner as in Example 1. A raw dough having the hardness of
　なお、図９に点で示すように、生生地は、全て、焼成後の固さとして、固さＨが、
　Ｈ＞－２３８３×Ｄ＋２８８４　
　の関係を満たすように調整した。なお、図９の直線は、Ｈ＝－２３８３×Ｄ＋２８８４の直線を示しており、当該直線は、非スポンジ状の容器入りベーカリー製品１００のより好ましい条件の下限である。 As shown by the dots in FIG. 9, all the raw doughs have a hardness H as a hardness after firing,
H> -2383 × D + 2884
Was adjusted to satisfy the relationship. Note that the straight line in FIG. 9 shows a straight line of H = -2383 × D + 2884, and this straight line is the lower limit of the more preferable condition of the non-sponge-shaped bakery product 100 in a container.
　（比較例）
　本実施形態の比較例として、ベーカリー製品をスポンジケーキとし、減圧値Ｐを０ｋＰａ及び－８０ｋＰａとした、容器入りベーカリー製品を製造した。 (Comparative example)
As a comparative example of the present embodiment, a bakery product in a container was manufactured in which the bakery product was a sponge cake and the reduced pressure value P was 0 kPa and −80 kPa.
　スポンジケーキは、実施例と同様の材料及び方法により、図１０に示すように、焼成前の生地の硬さ及び密度を調整した生地を生成し、図１０に示すヘッドスペースとなるように胴体１１１に充填し、減圧値Ｐを図１０に示す各値に減圧して捲き締めし、そしてレトルト処理（ベイク）を行うことで形成した。なお、図１０中の比較例１－４については、捲き締め時に胴体１１１から生地が溢れたため、その後の工程を実施しなかった。 As shown in FIG. 10, the sponge cake is produced by adjusting the hardness and density of the dough before baking by the same material and method as in the example, and the body 111 is formed so as to have the head space shown in FIG. , And reduced by reducing the reduced pressure value P to the values shown in FIG. 10, tightening, and performing a retort treatment (baking). In the case of Comparative Example 1-4 in FIG. 10, since the cloth overflowed from the body 111 at the time of tightening, the subsequent steps were not performed.
　（評価試験結果）
　次に、実施例１乃至実施例４及び皮革例の各条件で評価試験を行った結果を、図５乃至図８に示す。なお、評価基準としては、◎は、製品として販売に適した状態であり、○は、製品として販売可能な状態であり、×は、製品として販売不可能な状態であるものとして判断する。 (Evaluation test results)
Next, the results of evaluation tests performed under the conditions of Examples 1 to 4 and the example of leather are shown in FIGS. 5 to 8. As evaluation criteria, ◎ indicates that the product is suitable for sale, ○ indicates that the product can be sold, and x indicates that the product cannot be sold.
　（実施例１の評価結果）
　図５に示すように、実施例１は、いずれも良好な表面状態と食感を有するスポンジケーキとなった。特に、実施例１－６乃至実施例１－９は、減圧値Ｐ、密度Ｄ及び固さＨが領域Ｓ内に属する数値であり、特に良好なスポンジケーキとなった。 (Evaluation result of Example 1)
As shown in FIG. 5, Example 1 was a sponge cake having good surface condition and texture. In particular, in Examples 1-6 to 1-9, the reduced pressure value P, the density D, and the hardness H were values belonging to the region S, and particularly good sponge cakes were obtained.
　（実施例２の評価結果）
　図６に示すように、実施例２は、いずれも良好な表面状態と食感を有するスポンジケーキとなった。特に、実施例２－３、実施例２－４、実施例２－１７、実施例２－２０及び実施例２－２１は、減圧値Ｐ、密度Ｄ及び固さＨが領域Ｓ内に属する数値であり、特に良好なスポンジケーキとなった。 (Evaluation result of Example 2)
As shown in FIG. 6, in Example 2, sponge cakes having good surface condition and texture were obtained. In particular, in Example 2-3, Example 2-4, Example 2-17, Example 2-20, and Example 2-21, the reduced pressure value P, the density D, and the hardness H belong to the region S. The result was a particularly good sponge cake.
　（実施例３の評価結果）
　図７に示すように、実施例３は、いずれも良好な表面状態と食感を有するスポンジケーキとなった。特に、実施例３－６乃至実施例３－９は、減圧値Ｐ、密度Ｄ及び固さＨが領域Ｓ内に属する数値であり、特に良好なスポンジケーキとなった。 (Evaluation result of Example 3)
As shown in FIG. 7, in Example 3, sponge cakes having good surface condition and texture were obtained. In particular, in Examples 3-6 to 3-9, the reduced pressure value P, the density D, and the hardness H belong to the range S, and particularly good sponge cakes were obtained.
　（実施例４の評価結果）
　図８に示すように、いずれも非常に良好な表面状態と食感を有するパウンドケーキとなった。 (Evaluation result of Example 4)
As shown in FIG. 8, all of them became pound cakes having very good surface condition and texture.
　（比較例の評価結果）
　表５に示すように、いずれも表面状態については遜色ないものであったが、比較例１－１は、焼成後の密度が高すぎるため、食感が損なわれていた。また、比較例１－２および比較例１－３は、焼成後の固さが固すぎるため、食感が損なわれていた。 (Evaluation result of comparative example)
As shown in Table 5, the surface conditions were comparable to each other, but in Comparative Example 1-1, the density after firing was too high, and the texture was impaired. In Comparative Examples 1-2 and 1-3, the hardness after firing was too high, and the texture was impaired.
　このように構成された容器入りベーカリー製品１００によれば、缶体１０１内の圧力を大気圧からの減圧させる減圧値Ｐを－７０［ｋＰａ］≦Ｐ≦－７［ｋＰａ］に設定し、ベーカリー製品１０２の密度Ｄ［ｇ／ｃｍ３］を０．４［ｇ／ｃｍ３］≦Ｄ≦１．０［ｇ／ｃｍ３］に、固さＨ［ｋＮ／ｍ２］を１×１０２［ｋＮ／ｍ２］≦Ｈ≦４×１０３［ｋＮ／ｍ２］の範囲に設定する。このような構成とすることで、容器入りベーカリー製品１００は、缶体１０１内で形成されるベーカリー製品１０２を良好に膨張させることが可能となるとともに、ベーカリー製品１０２の品質、即ち、表面状態及び食感を向上させることが可能となる。 According to the bakery product 100 in a container configured as described above, the reduced pressure value P for reducing the pressure in the can body 101 from the atmospheric pressure is set to −70 [kPa] ≦ P ≦ −7 [kPa], and the bakery The density D [g / cm3] of the product 102 is 0.4 [g / cm3] ≦ D ≦ 1.0 [g / cm3], and the hardness H [kN / m2] is 1 × 102 [kN / m2] ≦ H ≦ 4 × 103 [kN / m2] is set. With such a configuration, the bakery product 100 in a container can satisfactorily expand the bakery product 102 formed in the can body 101, and at the same time, the quality of the bakery product 102, that is, the surface condition and The texture can be improved.
　また、容器入りベーカリー製品１００のベーカリー製品１０２がスポンジ状であるときに、上述の領域Ｓの範囲に減圧値Ｐ、密度Ｄ及び固さＨを設定して容器入りベーカリー製品１００を製造することで、製造されたスポンジ状のベーカリー製品１０２は、好ましい食感となる。 Further, when the bakery product 102 of the container-containing bakery product 100 is in a sponge shape, the reduced pressure value P, the density D, and the hardness H are set in the range of the above-described region S, thereby manufacturing the container-containing bakery product 100. The spongy bakery product 102 produced has a favorable texture.
　即ち、本実施形態のように、包装容器１０１内で焼き上げるベーカリー製品１０２において、焼成前の生地の固さが６００Ｎ／ｍ２以上では、減圧値Ｐの影響を受けて、生地をスポンジ状に焼き上げるために最適な生地の密度及び固さが変化するので、焼成後に得られるスポンジ状ベーカリー製品の密度Ｄおよび固さＨも減圧値Ｐに応じて変化する。したがって、良好なスポンジ状のベーカリー製品１０２を得られる減圧値Ｐ、密度Ｄ、固さＨの領域は、Ｐ－Ｄ－Ｈの座標系において３次元の領域を形成すると考察した。 That is, in the bakery product 102 to be baked in the packaging container 101 as in the present embodiment, if the hardness of the dough before firing is 600 N / m2 or more, the dough is sponge-shaped under the influence of the reduced pressure value P. The density D and the hardness H of the sponge-like bakery product obtained after baking also change according to the reduced pressure value P because the optimal density and hardness of the dough change. Therefore, it was considered that the area of the reduced pressure value P, the density D, and the hardness H, which can obtain a good sponge-like bakery product 102, forms a three-dimensional area in the PDH coordinate system.
　このため、領域Ｓを特定することにより、良好な食感を有するスポンジ状のベーカリー製品１０２を含む容器入りベーカリー製品１００として、スポンジ状のベーカリー製品１０２を上記範囲に設定することに到った。これは、上述の実施例１乃至実施例３からも明らかである。 Therefore, by specifying the region S, the sponge-like bakery product 102 was set in the above range as the container-containing bakery product 100 including the sponge-like bakery product 102 having a good texture. This is clear from the above-described first to third embodiments.
　また、容器入りベーカリー製品１００のベーカリー製品１０２が非スポンジ状であるときに、上述の固さＨがＨ≧－２３８３×Ｄ＋２８８４の範囲となるように設定して容器入りベーカリー製品１００を製造することで、製造された非スポンジ状のベーカリー製品１０２は、好ましい食感となる。 Further, when the bakery product 102 of the bakery product 100 in a container is in a non-sponge shape, the hardness H is set so as to be in the range of H ≧ −2383 × D + 2884 to manufacture the bakery product 100 in a container. Thus, the manufactured non-sponge bakery product 102 has a favorable texture.
　即ち、本実施形態発明のように、包装容器１０１内で焼き上げるベーカリー製品１０２において、焼成前の生地の固さが６００Ｎ／ｍ２未満では、パウンドケーキのような非スポンジ状のベーカリー製品１０２を焼き上げるために最適な生地の密度Ｄ及び固さＨに対しては、減圧値Ｐが－７ｋＰａよりも低下しても、効果が飽和し、減圧値Ｐの変化による影響がスポンジ状のベーカリー製品と比較して小さい。 That is, in the bakery product 102 to be baked in the packaging container 101 as in the present invention, if the hardness of the dough before baking is less than 600 N / m 2, the bakery product 102 in a non-sponge-like shape such as a pound cake is baked. For the optimum dough density D and hardness H, even if the reduced pressure value P is lower than -7 kPa, the effect is saturated, and the effect of the change in the reduced pressure value P is smaller than that of a sponge-like bakery product. Small.
　このため、焼成後に得られる非スポンジ状のベーカリー製品１０２の密度Ｄ及び固さＨは、密度Ｄ及び固さＨの関係においてのみ変化するとみなせる。したがって、良好な食感の非スポンジ状のベーカリー製品１０２を得られる領域は、密度Ｄ及び固さＨの座標系において２次元の平面領域を形成すると考察した。 Therefore, it can be considered that the density D and the hardness H of the non-sponge-like bakery product 102 obtained after firing change only in the relationship between the density D and the hardness H. Therefore, it was considered that the region where the non-sponge bakery product 102 having a good texture can be obtained forms a two-dimensional planar region in the coordinate system of the density D and the hardness H.
　このため、該領域を特定することにより、良好な食感を有する非スポンジ状のベーカリー製品１０２を含む容器入りベーカリー製品１００として、非スポンジ状のベーカリー製品１０２を上記範囲に設定することに本発明に到った。これは上述の実施例４からも明らかである。 Therefore, by specifying the region, the non-sponge-like bakery product 102 is set to the above-described range as the container-containing bakery product 100 including the non-sponge-like bakery product 102 having a good texture. Reached. This is clear from the fourth embodiment.
　即ち、容器入りベーカリー製品１００は、減圧値Ｐ、密度Ｄ及び固さＨが上記の範囲に含まれていれば、良好な食感を有する。このため、容器入りベーカリー製品１００は、製品を開発する場合に、上記の範囲内でより良好な製品となるように試行を行えば良く、過度な試行錯誤を要しない。 That is, the bakery product 100 in a container has a good texture when the reduced pressure value P, the density D, and the hardness H are included in the above ranges. For this reason, the bakery product 100 in a container may be designed so as to be a better product within the above range when developing the product, and does not require excessive trial and error.
　上述したように、本発明の一実施形態に係る容器入りベーカリー製品１００によれば、製品の開発時に過度の試行錯誤を繰り返すことを要さず、また、良好な食感を有するベーカリー製品１０２となる。 As described above, according to the container-containing bakery product 100 according to the embodiment of the present invention, it is not necessary to repeat excessive trial and error when developing the product, and the bakery product 102 having a good texture. Become.
　なお、本発明は一実施形態に限定されるものではない。上述した例では、缶体１０１は、蓋体１１２を、パネル部１２１にタブ１３２及び破断部１３３を有し、タブ１３２を操作することでパネル部１２１を開口させる構成を説明したがこれに限定されない。例えば、蓋体１１２は、パネル部１２１及びフランジ部１２２のみを有し、缶切等の開封手段を用いて開口させる構成であってもよく、また、他の開封手段を用いて、胴体１１１、蓋体１１２又は底体１１３を開口させる構成であってもよい。また、缶体１０１は、その内面に、ベーカリー製品１０２の剥離を容易とする表面処理や、ベーカリー製品１０２の劣化を防止する表面処理を行った缶体１０１を用いる構成であってもよい。また、缶体１０１とベーカリー製品１０２との間に、同様の効果を有する紙媒体等を有する構成であってもよい。 Note that the present invention is not limited to one embodiment. In the above-mentioned example, the lid body 112 has the tab 132 and the break portion 133 in the panel portion 121, and the configuration in which the panel portion 121 is opened by operating the tab 132 has been described. Not done. For example, the lid 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. Alternatively, the body 111, A configuration in which the lid 112 or the bottom 113 is opened may be employed. Further, the can body 101 may be configured to use a can body 101 having an inner surface subjected to a surface treatment for facilitating the peeling of the bakery product 102 or a surface treatment for preventing the bakery product 102 from deteriorating. Further, between the can body 101 and the bakery product 102, a paper medium or the like having the same effect may be provided.
　また、上述した例では、製造装置１は、生地生成装置１１と、充填装置１２と、密封装置１３と、レトルト処理装置１４と、搬送手段１５と、を備える構成を説明したがこれに限定されない。例えば、製造装置１は、密封装置１３及びレトルト処理装置１４のみを備える構成とし、生地の生成、缶体１０１への生地の充填、及び、缶体１０１の搬送は、作業者が直接行う構成としてもよい。 Further, in the above-described example, the configuration in which the manufacturing apparatus 1 includes the dough generating apparatus 11, the filling apparatus 12, the sealing apparatus 13, the retort processing apparatus 14, and the transport unit 15 has been described, but is not limited thereto. . For example, the manufacturing device 1 is configured to include only the sealing device 13 and the retort processing device 14, and the generation of the dough, the filling of the dough into the can body 101, and the transport of the can body 101 are directly performed by an operator. Is also good.
　また、上述した例では、容器入りベーカリー製品１００は、包装容器１０１として金属材料で形成された缶体１０１を用いる構成を説明したがこれに限定されない。包装容器１０１は、耐圧性及び耐熱性を有していれば、樹脂容器、陶器、及び、ガラス製容器等であってもよい。この他、本発明の要旨を逸脱しない範囲で種々変形実施可能である。 In the above-described example, the configuration in which the bakery product 100 in a container uses the can body 101 formed of a metal material as the packaging container 101 has been described, but the present invention is not limited to this. The packaging container 101 may be a resin container, pottery, 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 spirit of the present invention.
　即ち、本発明は、上記実施形態に限定されるものではなく、実施段階ではその要旨を逸脱しない範囲で種々に変形することが可能である。また、各実施形態は適宜組み合わせて実施してもよく、その場合組み合わせた効果が得られる。更に、上記実施形態には種々の発明が含まれており、開示される複数の構成要件から選択された組み合わせにより種々の発明が抽出され得る。例えば、実施形態に示される全構成要件からいくつかの構成要件が削除されても、課題が解決でき、効果が得られる場合には、この構成要件が削除された構成が発明として抽出され得る。 That is, the present invention is not limited to the above-described embodiment, and can be variously modified in an implementation stage without departing from the scope of the invention. In addition, the embodiments may be combined as appropriate, and in that case, the combined effect is obtained. Furthermore, the above-described embodiment includes various inventions, and various inventions can be extracted by combinations selected from a plurality of disclosed constituent features. For example, even if some components are deleted from all the components shown in the embodiment, if the problem can be solved and an effect can be obtained, a configuration from which the components are deleted can be extracted as an invention.

Claims (3)

  1. 　密封された包装容器と、
    　前記包装容器内に包装されたベーカリー製品と、を備え、
    　前記包装容器は、大気圧から前記包装容器の内圧を減圧する減圧値Ｐ［ｋＰａ］が、
    　－７０［ｋＰａ］≦Ｐ≦－７［ｋＰａ］
    　の範囲に設定され、前記減圧値Ｐの範囲で減圧して密封されおり、
    　前記ベーカリー製品の密度Ｄ［ｇ／ｃｍ３］は、
    　０．４［ｇ／ｃｍ３］≦Ｄ≦１．０［ｇ／ｃｍ３］
    　であり、
    　前記ベーカリー製品の固さＨ［ｋＮ／ｍ２］は、
    　１×１０２［ｋＮ／ｍ２］≦Ｈ≦４×１０３［ｋＮ／ｍ２］
    　である、容器入りベーカリー製品。     Sealed packaging containers,
    A bakery product packaged in the packaging container,
    The packaging container has a reduced pressure value P [kPa] for reducing the internal pressure of the packaging container from the atmospheric pressure.
    −70 [kPa] ≦ P ≦ −7 [kPa]
    The pressure is reduced within the range of the reduced pressure value P, and sealing is performed.
    The density D [g / cm3] of the bakery product is
    0.4 [g / cm3] ≦ D ≦ 1.0 [g / cm3]
    And
    The hardness H [kN / m2] of the bakery product is
    1 × 102 [kN / m2] ≦ H ≦ 4 × 103 [kN / m2]
    Bakery products in containers.
  2. 　前記ベーカリー製品は、スポンジ状であり、そして、焼成前の前記ベーカリー製品の生地の固さが６００Ｎ／ｍ２以上であって、前記減圧値Ｐ、前記密度Ｄ及び前記固さＨを変数とする３次元座標における数式、
    　直線１：Ｐ／６５＝（Ｄ－０．７８）／０．１７＝（Ｈ－３４５７）／１０９１
    　直線２：Ｐ／６５＝（Ｄ－０．６９）／０．２９＝（Ｈ－１４５７）／８７６
    　直線３：Ｐ／６５＝（Ｄ－０．９４）／０．０８＝（Ｈ－２２５１）／１０８６
    　直線４：Ｐ／６５＝（Ｄ－０．９４）／０．２２＝（Ｈ－４２１２）／１９５２
    　で表される前記直線１乃至前記直線４を稜線とする領域内に前記減圧値Ｐ、前記密度Ｄ及び前記固さＨが含まれている、請求項１に記載の容器入りベーカリー製品。     The bakery product is sponge-like, and the bakery product dough has a hardness of 600 N / m2 or more before firing, and the reduced pressure value P, the density D, and the hardness H are variables. Formula in dimensional coordinates,
    Line 1: P / 65 = (D−0.78) /0.17= (H−3457) / 1091
    Line 2: P / 65 = (D-0.69) /0.29= (H-1457) / 876
    Line 3: P / 65 = (D-0.94) /0.08= (H-2251) / 1086
    Line 4: P / 65 = (D-0.94) /0.22= (H-4212) / 1952
    The bakery product in a container according to claim 1, wherein the reduced pressure value P, the density D, and the hardness H are included in a region defined by the straight lines 1 to 4 as ridges.
  3. 　前記ベーカリー製品は、非スポンジ状であり、そして、焼成前の生地の固さが６００Ｎ／ｍ２未満であって、前記密度Ｄ及び前記固さＨが、
    　Ｈ≧－２３８３×Ｄ＋２８８４
    　の関係を満たす、請求項１に記載の容器入りベーカリー製品。     The bakery product is non-sponge-like, and the hardness of the dough before firing is less than 600 N / m2, and the density D and the hardness H are:
    H ≧ −2383 × D + 2884
    The bakery product in a container according to claim 1, which satisfies the following relationship.
PCT/JP2018/029440 2018-08-06 2018-08-06 Packaged bakery product WO2020031237A1 (en)

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JP2012179065A (en) * 2006-12-01 2012-09-20 Mitsubishi Chemicals Corp Quality improving agent for food and food
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WO2013161303A1 (en) * 2012-04-26 2013-10-31 株式会社カネカ Novel bread yeast
JP2014506481A (en) * 2011-02-24 2014-03-17 ダウ グローバル テクノロジーズ エルエルシー Composition comprising gluten-free flour
JP2014073106A (en) * 2012-10-04 2014-04-24 Daiwa Can Co Ltd Packed bakery product and production method of packed bakery product
JP2016515394A (en) * 2013-04-29 2016-05-30 ジェネラル ビスケット Soft cake batter manufacturing method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012179065A (en) * 2006-12-01 2012-09-20 Mitsubishi Chemicals Corp Quality improving agent for food and food
JP2012533286A (en) * 2009-07-17 2012-12-27 プラトス ナームローズ フェノートサップ Low glycemic index baked product with high levels of fiber, protein and inclusions
JP2014506481A (en) * 2011-02-24 2014-03-17 ダウ グローバル テクノロジーズ エルエルシー Composition comprising gluten-free flour
WO2013161303A1 (en) * 2012-04-26 2013-10-31 株式会社カネカ Novel bread yeast
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