WO2020031237A1 - Produit de boulangerie emballé - Google Patents

Produit de boulangerie emballé 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
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2018/029440
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English (en)
Japanese (ja)
Inventor
りえ 佐藤
利幸 赤地
治 吉田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Daiwa Can Co Ltd
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Daiwa Can Co Ltd
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 Daiwa Can Co Ltd filed Critical Daiwa Can Co Ltd
Priority to PCT/JP2018/029440 priority Critical patent/WO2020031237A1/fr
Publication of WO2020031237A1 publication Critical patent/WO2020031237A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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

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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne un produit de boulangerie emballé (100), comprenant un contenant d'emballage scellé (101) et un produit de boulangerie (102) emballé dans le contenant d'emballage (101). Le contenant d'emballage (101) est configuré de telle sorte qu'une valeur de dépressurisation P [kPa], par laquelle la pression interne du contenant d'emballage (101) est réduite par rapport à la pression atmosphérique, est réglée dans une plage de – 70 [kPa] ≤ P ≤ – 7 [kPa], et le contenant d'emballage (101) est scellé sous vide à l'aide de la plage P de valeur de dépressurisation. La densité D [g/cm3] du produit de boulangerie (102) est de 0,4 [g/Cm3] ≤ D ≤ 1,0 [g/cm3]. La dureté H [kN/m2] du produit de boulangerie (102) est de 1 × 102 [kN/m2] ≤ H ≤ 4 × 103 [kN/m2].
PCT/JP2018/029440 2018-08-06 2018-08-06 Produit de boulangerie emballé Ceased WO2020031237A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/JP2018/029440 WO2020031237A1 (fr) 2018-08-06 2018-08-06 Produit de boulangerie emballé

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2018/029440 WO2020031237A1 (fr) 2018-08-06 2018-08-06 Produit de boulangerie emballé

Publications (1)

Publication Number Publication Date
WO2020031237A1 true WO2020031237A1 (fr) 2020-02-13

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PCT/JP2018/029440 Ceased WO2020031237A1 (fr) 2018-08-06 2018-08-06 Produit de boulangerie emballé

Country Status (1)

Country Link
WO (1) WO2020031237A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012179065A (ja) * 2006-12-01 2012-09-20 Mitsubishi Chemicals Corp 食品用品質改良剤および食品
JP2012533286A (ja) * 2009-07-17 2012-12-27 プラトス ナームローズ フェノートサップ 高レベルの繊維、タンパク質および混在物を含む低血糖指数のベークド製造物
WO2013161303A1 (fr) * 2012-04-26 2013-10-31 株式会社カネカ Nouvelle levure de boulanger
JP2014506481A (ja) * 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 グルテンフリー穀粉を含む組成物
JP2014073106A (ja) * 2012-10-04 2014-04-24 Daiwa Can Co Ltd 容器入りベーカリー製品及び容器入りベーカリー製品の製造方法
JP2016515394A (ja) * 2013-04-29 2016-05-30 ジェネラル ビスケット ソフトケーキバッターの製造方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012179065A (ja) * 2006-12-01 2012-09-20 Mitsubishi Chemicals Corp 食品用品質改良剤および食品
JP2012533286A (ja) * 2009-07-17 2012-12-27 プラトス ナームローズ フェノートサップ 高レベルの繊維、タンパク質および混在物を含む低血糖指数のベークド製造物
JP2014506481A (ja) * 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 グルテンフリー穀粉を含む組成物
WO2013161303A1 (fr) * 2012-04-26 2013-10-31 株式会社カネカ Nouvelle levure de boulanger
JP2014073106A (ja) * 2012-10-04 2014-04-24 Daiwa Can Co Ltd 容器入りベーカリー製品及び容器入りベーカリー製品の製造方法
JP2016515394A (ja) * 2013-04-29 2016-05-30 ジェネラル ビスケット ソフトケーキバッターの製造方法

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