JP7449196B2 - bakery food set - Google Patents

Description

The present invention relates to a bakery food set comprising a bakery dough mix and a container used for preparing bakery dough using the mix.

Bakery foods such as cakes, pancakes, takoyaki, okonomiyaki, and pancakes are usually manufactured by baking dough prepared by kneading solid ingredients such as flour, sugar, and starch with water. The air bubbles in the dough expand due to the heat from baking, and the expanded dough is cooled and solidified to form a porous structure, resulting in a desirable fluffy texture. Some bakery foods, such as cake mixes and okonomiyaki mixes, are commercially available mixtures of raw materials whose compositions are optimized for the production of specific bakery foods. By using commercially available mixes like these, bakery foods with good taste and texture can be easily produced at home.

However, although using a commercially available mix can save you the trouble of preparing the mix, it does require a lot of time and effort to prepare the dough using the mix. If you avoid making bakery foods at home because you cannot save the time and effort of preparing the dough, measuring the mix, and adding separately measured water, and the time and effort of preparing the dough is complicated. There are quite a few. Particularly in recent years, due to demographic changes such as the declining birthrate and aging of the population, households are increasingly eating individual meals, which requires time and effort to prepare various tools to produce bakery food for a small number of people. Work is often avoided. Therefore, there is a need for a technology that can more easily produce bakery foods at home.

Patent Document 1 describes a sponge cake manufacturing kit which is a combination of a powdered cake mix and a bottomed cylindrical sponge cake baking mold. Patent Document 2 describes an okonomiyaki set that includes an okonomiyaki dough powder pack, furikake, and liquid seasoning in one set. Patent Document 3 describes an okonomiyaki set that includes a powder package containing okonomiyaki powder, a liquid package containing liquid seasoning, and a sauce package containing sauce. .

Registered utility model publication No. 3013085 Japanese Patent Application Publication No. 3-216171 Registered Utility Model Publication No. 3219951

The technology described in Patent Document 1 has problems with dough preparation, such as the sponge cake sticking to the baking mold during manufacturing, and the sponge cake losing its shape or being partially damaged when removing the baked sponge cake from the baking mold. This is intended to solve problems related to subsequent baking, and is not intended to reduce the effort involved in preparing the dough. Furthermore, although the techniques described in Patent Documents 2 and 3 can reduce the effort of measuring when preparing the dough, there is still room for improvement in terms of preparing the dough in a preferable state. In order to easily manufacture bakery foods at home, etc., it is effective to simplify the preparation of dough, which is particularly labor-intensive in the manufacturing process. There is no point in neglecting what you are doing. The term "dough in a preferable state" as used herein refers to a dough with good foamability. By baking dough with good foamability, a bakery food with a preferable porous structure can be obtained. In order to obtain dough with good foaming properties, it is necessary to prepare the appropriate amount of raw materials and mix and stir them at the appropriate timing, but technology that can easily do this has not yet been provided. Not yet.

An object of the present invention is to provide a set for bakery foods that can easily prepare high-quality bakery dough with good foamability.

The present invention is a bakery food set comprising a mix for bakery dough and a container used for preparing bakery dough using the mix, the container having a bottom wall portion and a bottom wall portion of the bottom wall portion. a peripheral wall projecting upward from a peripheral edge; and an upper opening opening an upper end of a storage space for contents formed by the bottom wall and the peripheral wall, and facing the storage space; A groove is formed in at least one of the inner surface of the bottom wall and the inner surface of the bottom side of the peripheral wall, and a tip of a stirring tool used for stirring the contents is inserted into the groove. This is a set for bakery food, in which the contents can be stirred by moving the stirring tool along the groove.

According to the present invention, there is provided a bakery food set that allows the easy preparation of high-quality bakery dough with good foamability.

FIG. 1(a) is a schematic perspective view of an embodiment of the container included in the bakery food set of the present invention when viewed from the upper opening side, and FIG. 1(b) is a schematic perspective view of the container included in the bakery food set of the present invention. A schematic top view of the container shown in FIG. 1(c) is a schematic side view of the container shown in FIG. 1(a). FIG. 2(a) is a schematic perspective view of another embodiment of the container included in the bakery food set of the present invention when viewed from the upper opening side, and FIG. 2(b) is a schematic perspective view of FIG. 2(a). FIG. 2(c) is a schematic top view of the container shown in FIG. 2(c), and FIG. 2(c) is a schematic side view of the container shown in FIG. 2(a). FIG. 3(a) is a schematic perspective view of still another embodiment of the container included in the bakery food set of the present invention, viewed from the upper opening side, and FIG. ) is a schematic top view of the container shown in FIG. 3(c), and FIG. 3(c) is a schematic side view of the container shown in FIG. 3(a). FIG. 4(a) is a schematic perspective view of still another embodiment of the container included in the bakery food set of the present invention, viewed from the upper opening side, and FIG. ) is a schematic top view of the container shown in FIG. 4(c), and FIG. 4(c) is a schematic side view of the container shown in FIG. 4(a). FIG. 5(a) is a schematic perspective view of a container included in a bakery food set of a comparative example when viewed from the upper opening side, and FIG. 5(b) is a schematic diagram of the container shown in FIG. 5(a). FIG.

The term "bakery food" as used in the present invention refers to food obtained by heating fermented or non-fermented dough prepared through a step of stirring dough raw materials in the presence of moisture. The method of heating the dough is not particularly limited, and is typically baked, but an appropriate heating method can be selected from known heating methods depending on the type of bakery food. For example, heating with a microwave oven, etc. Heating using a cooking utensil may also be used. Specific examples of bakery foods include breads; pizzas; cakes; Japanese and Western baked sweets such as waffles, choux, biscuits, and baked manju; fried sweets such as donuts; takoyaki, okonomiyaki, and pancakes. Examples of bread include white bread (for example, roll bread, white bread, brown bread, French bread, hardtack, coppébread, croissant, etc.), cooked bread, sweet bread, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, pancakes, bousses, Baumkuchen, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes, crepes, and the like. The present invention is applicable to the production of these bakery foods.

The bakery food set of the present invention is used for the production of bakery food, more specifically, for the preparation of bakery dough, which is an intermediate product in the production of bakery food, and includes a mix for bakery dough, which is a dough raw material, and the mix. containers used in the preparation of bakery dough using

Hereinafter, the bakery dough mix included in the bakery food set of the present invention will be explained.
A mix for bakery dough is typically a composition that becomes a bakery dough (fluid) having fluidity at room temperature and pressure by adding an aqueous liquid and stirring. The form of the mix for bakery dough at room temperature and normal pressure is not particularly limited, and is typically solid such as powder or granules, but may be liquid, semi-solid (paste), or the like.

Bakery dough mixes typically contain at least flour. Examples of grain flour include grain flour and starch, and depending on the type of bakery food to be manufactured, one type of these can be used alone or two or more types can be used in combination. Examples of grain flour include wheat flour (soft flour, medium flour, strong flour, whole wheat flour, durum semolina, etc.), rye flour, rice flour, corn flour, corn grits, and the like. Examples of starches include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch; Examples include modified starches that have undergone one or more treatments.

The content of flour in the bakery dough mix is not particularly limited as long as it can be adjusted as appropriate depending on the type of bakery food to be manufactured, but typically, it is preferably 20% of the total mass of the mix. ~99% by weight, more preferably 40~95% by weight.

Bakery dough mixes may contain other ingredients besides flours. As other ingredients other than flour, those that can be used in the production of bakery foods can be used without particular restriction, such as sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride, etc. Leavening agents or yeast; Eggs such as whole eggs, egg whites, and egg yolks; Dairy products such as milk, skim milk powder, and butter; Salts such as table salt; Solid ingredients such as nuts and raisins; Extracts such as fruit juice; Sugars, Oils and fats, emulsifiers, thickeners, seasonings, fragrances, spices, colorants, water, etc. may be used, and depending on the type of bakery food to be manufactured, one of these may be used alone or two or more may be used in combination. Can be used.

Next, the containers included in the bakery food set of the present invention will be explained. FIG. 1 shows a container 1A which is an embodiment of the container according to the present invention. The container 1A includes a bottom wall 2, a peripheral wall 3 that projects upward from the peripheral edge of the bottom wall 2, and an upper end of a storage space 4 for contents formed by the bottom wall 2 and the peripheral wall 3. It has an upper opening that opens.

In the container 1A, the bottom wall 2 has a circular shape in plan view, and is horizontal except for the peripheral edge to which the peripheral wall 3 is connected. In the present invention, the shape of the bottom wall 2 is not particularly limited, provided that it does not interfere with the stirring operation of the contents using the groove 6, which will be described later.The shape of the bottom wall 2 in plan view is as follows: In addition to the circular shape, examples include an elliptical shape, a triangular shape, a quadrangular shape, and a polygonal shape of pentagonal shape or more. Further, the bottom wall portion 2 does not have to be horizontal, and may be curved convexly toward the upper opening 5 side or the opposite side, for example.

The storage space 4 is a part used for preparing bakery dough using the mix for bakery dough according to the present invention, and is used to store and stir a fluid containing the mix, which can be said to be a precursor of bakery dough. used for. Although the volume of the storage space 4 is not particularly limited, from the viewpoint of facilitating the stirring operation of the fluid containing the bakery dough mix and obtaining high quality dough with good foamability, the stirring operation in the storage space 4 allows the final The amount is preferably 150 to 500 volume %, more preferably 170 to 400 volume %, based on 100 volume % of the bakery dough prepared as follows.

The shape of the storage space 4 is not particularly limited, but like the container 1A, the horizontal length W (see FIG. 1(c)) of the storage space 4 extends from the bottom wall 2 side toward the upper opening 5. A shape that gradually increases according to the above is preferable because it facilitates the stirring operation of the contents. Specific examples of containers in which the storage space 4 has such a preferable shape include bowl-shaped and bowl-shaped containers. The illustrated container 1A is bowl-shaped or bowl-shaped.

The material of the container 1A is not particularly limited, but considering the physical strength that can withstand the stirring operation of the contents performed in the storage space 4, the durability against aqueous liquid, the preservability of the contents (bakery dough), etc. Preferred materials for 1A include metal, plastic, and paper treated with a water-repellent coating.

The size of the container 1A is not particularly limited, but the volume of the storage space 4 must be within the above-mentioned preferred range, and the size must be such that the fluid containing the mix for bakery dough does not dissipate or spill during the stirring operation. is preferred.
Specifically, for example, when the container 1A is for producing bakery food for one person, the bowl-shaped or bowl-shaped container 1A has the inner diameter of the bottom wall 2 (bottom The maximum length across the inner surface of the wall portion 2) L1 is 4 to 12 cm, the diameter of the upper opening 5 (maximum length across the length) L2 is 14 to 25 cm, and the height (distance between the lowest point and the highest point of the container 1A) )H is preferably 7 to 12 cm.
Note that the shape and dimensions of the container according to the present invention are not limited to these and can be set arbitrarily. For example, the bottom wall portion 2 has a square shape with a side of 6 to 12 cm in plan view, 5 may have a square shape with one side measuring 17 to 25 cm in plan view.

The storage space 4 of the container 1A is typically also used as a storage space for unused bakery dough mix, which together with the container 1A constitutes a bakery food set. In this case, the mix for bakery dough may be directly stored in the storage space 4 without being packaged, but from the viewpoint of preventing the mix from dissipating and improving the preservability of the mix, the mix for bakery dough may be stored in the storage space 4 without packaging. It is preferable to accommodate it in a accommodating packaging container (not shown) and to accommodate the packaging container in the accommodation space 4 .

The form of the packaging container is not particularly limited, and may be a bag-shaped packaging container or a box-shaped packaging container having a bottom wall portion and a peripheral wall portion, such as the container 1A.
The packaging container is configured to be able to engage with the inner surface of the bottom wall portion 2 and/or the inner surface of the peripheral wall portion 3 defining the storage space 4 so as not to roll when stored in the storage space 4. It's okay. As a specific example of such a configuration, an engaging member (for example, an engaging protrusion) is provided on the outer surface of the packaging container, and the engaging member (for example, an engaging protrusion) is in contact with the outer surface of the packaging container on the inner surface of the bottom wall portion 2 and/or the inner surface of the peripheral wall portion 3. An example is a configuration in which the receiving portion is provided with another engagement member (for example, an engagement receiving portion such as an engagement hole) that can be engaged with the engagement member.

The packaging container may have a function of measuring a liquid that is added to a mix for bakery dough when preparing a fluid containing the mix as a content. This simplifies the time and effort required to measure the liquid, which in turn simplifies the time and effort required to prepare the bakery dough.
As an example of a packaging container having the above-mentioned metering function, a liquid to be added to the mix for bakery dough contained in the packaging container when preparing a fluid containing the mix is provided on the outside and/or inside of the packaging container. Examples include those with a measuring line attached to indicate the amount of liquid corresponding to the amount. When preparing bakery dough in the storage space 4 using a mix for bakery dough stored in a packaging container with such a measuring line attached, first, the packaging container is opened and the mixture stored inside is prepared. It is sufficient to put the mix into the storage space 4, then fill the empty packaging container with liquid such as water up to the measurement line, and then put the liquid in the packaging container into the storage space 4. As a result, an appropriate amount of bakery dough mix and liquid is poured into the storage space 4, and all that is left to do is to perform a stirring operation using the groove 6, which will be described later, to produce high-quality bakery dough with good foaming properties. It becomes possible to prepare

In addition, the liquid added to the mix for bakery dough when preparing the fluid is typically water or an aqueous liquid mainly composed of water, and the latter aqueous liquid includes water and other liquids. For example, it contains one or more of oil, seasoning, egg liquid, milk, etc.

As shown in FIG. 1, the container included in the bakery food set of the present invention has a groove on at least one of the inner surface of the bottom wall portion 2 and the inner surface on the bottom side of the peripheral wall portion 3 facing the storage space 4. 6 is formed. The "bottom side of the peripheral wall 3" herein refers to the 1/3 part closest to the bottom wall 2 when the peripheral wall 3 is divided into three equal parts in the vertical direction (vertical direction in FIG. 1(c)). refers to

The groove portion 6 is a portion into which the tip of the stirring tool (not shown) is inserted when stirring the contents of the storage space 4 using the stirring tool, and prevents the movement of the stirring tool during the stirring operation. It acts as a guide to guide you. That is, in the container 1A, the tip of a stirring tool used for stirring the contents (fluid containing mix for bakery dough) is inserted into the groove 6, and the stirring tool is moved along the groove 6. The contents can be stirred.

The stirring tool is not particularly limited as long as it can be used to stir the fluid in the storage space 4 and has a tip that can be inserted into the groove 6. Examples of stirring tools include rod-shaped objects such as spoons, spatulas, and chopsticks. Note that the stirring tool is not an essential component of the bakery food set of the present invention.

In the container 1A, as shown in FIG. 1, the groove portion 6 is formed only on the inner surface of the bottom wall portion 2, and is not formed on the inner surface of the peripheral wall portion 3 on the bottom side.
On the inner surface of the bottom wall 2 of the container 1A, linear grooves 6 extending in one direction in a plan view as shown in FIG. A plurality (specifically, two) are formed. In the container 1A, a groove 6 is formed on both one side and the other side with a center line CL passing through the center of the inner surface of the bottom wall 2 and dividing the inner surface into two equal parts, and furthermore, a groove 6 is formed on one side and the other side. The groove portion 6 and the groove portion 6 on the other side are formed symmetrically. Both longitudinal ends of the groove 6 are curved convexly outward in the longitudinal direction of the groove 6 in plan view.
In addition, in the container 1A, as shown in FIG. 1(c), the portion of the outer surface of the bottom wall portion 2 (the surface opposite to the surface facing the storage space 4) corresponding to the groove portion 6 is located outside the peripheral portion. It protrudes in the direction (downward). In the present invention, the portion of the outer surface of the bottom wall portion 2 corresponding to the groove portion 6 does not need to protrude outward as shown in the drawings. For example, if the thickness of the bottom wall 2 is greater than the depth of the groove 6, the portion of the outer surface of the bottom wall 2 corresponding to the groove 6 may not protrude outward, and the present invention does not include such a configuration. Included.

Although the dimensions of each part of the groove 6 are not particularly limited, if the length (width) of the groove 6 in the width direction is too long relative to the width of the tip of the stirring tool, or if the depth of the groove 6 is too short, the groove 6 and the tip of the stirring tool inserted therein is insufficient, and the stirring tool cannot move smoothly along the groove 6, and the stirring tool easily comes off from the groove 6 during the stirring operation. As a result, it is difficult for air to become entangled with the fluid containing the mix for bakery dough that is being stirred, and it may be difficult to obtain high-quality bakery dough with good foamability. On the other hand, if the width of the groove 6 is too short compared to the width of the tip of the stirring tool, it becomes difficult to insert the tip of the stirring tool into the groove 6, and the bakery dough that is put into the storage space 4 together with the liquid There is a risk that the mix will not dissolve in the liquid in the groove 6 and will remain in the form of lumps (so-called clumps). If the depth of the groove 6 is too short, there is also a concern that lumps of mix may occur within the groove 6. Considering these, it is preferable to set the dimensions of each part of the groove part 6 as follows.
The width 6W of the groove portion 6 (see FIG. 1(b)) is preferably 5 to 45 mm, more preferably 10 to 40 mm. (Length along the width direction at the opening of the groove 6)
The depth of the groove 6 is preferably 3 to 12 mm, more preferably 5 to 10 mm.

The cross-sectional shape of the groove 6 along the depth direction is not particularly limited, but it is preferably a shape that allows the groove 6 to engage with the tip of the stirring tool inserted therein, such as a semicircular shape, a triangular shape, It may be a quadrilateral shape (rectangular shape, square shape) or a combination of two or more of these shapes. The groove portion 6 typically has a width that is 1) constant over the entire length in the depth direction of the groove portion 6, or 2) a width that is constant over the entire length in the depth direction on the opening side of the groove portion 6, and a bottom portion of the groove portion 6. The width of the side gradually decreases as it moves away from the opening.

The length of the groove 6 in the longitudinal direction (the length of an imaginary line that passes through the center of the groove 6 in the width direction and bisects the groove 6 in the width direction) and the shape in plan view are the same as those of the stirring tool guided in the groove 6. It is closely related to the operation, and therefore has a considerable influence on the foaming properties of bakery dough prepared by stirring with a stirring tool.
In this respect, in the container 1A, the groove 6 is formed only on the inner surface of the bottom wall 2, and the groove 6 is linear extending in one direction in plan view, so that stirring with the stirring tool using the groove 6 in the container 1A is difficult. The motion is a non-rotational unidirectional reciprocating motion in the horizontal direction. When the stirring operation of the stirring tool using the groove 6 is such a reciprocating operation, the longitudinal length of the groove 6 is preferably 4 to 15 cm, more preferably 6 to 10 cm.

2 to 4 are views corresponding to FIG. 1 of other embodiments of the container according to the present invention. Regarding other embodiments to be described later, configurations different from the container 1A described above will be mainly explained, and similar configurations will be given the same reference numerals and explanations will be omitted. For configurations that are not particularly explained in the embodiments to be described later, the explanation regarding the above-mentioned container 1A applies as appropriate.

In the container 1B shown in FIG. 2, the groove portion 6 has an arcuate shape in plan view. In the container 1B, as shown in FIG. 2(b), a plurality of arch-shaped grooves 6 (specifically, two grooves) are arranged at predetermined intervals in the circumferential direction of the inner surface of the bottom wall portion 2, which is circular in plan view. ) is formed. In the container 1B, grooves 6 are formed on both sides of the center line CL passing through the center of the inner surface of the bottom wall 2 and dividing the inner surface into two equal parts. The groove portion 6 and the groove portion 6 on the other side are formed symmetrically.

In the container 1B, the groove 6 is formed only on the inner surface of the bottom wall 2, and the groove 6 has an arcuate shape extending in one direction in a plan view. Therefore, the stirring operation of the stirring tool using the groove 6 in the container 1B is as follows. Similar to that in the container 1A, this is a reciprocating motion in one direction with no rotation in the horizontal direction. Therefore, it is preferable that the longitudinal length of the arch-shaped groove 6 in the container 1B is the same as that of the container 1A described above.

In the container 1C shown in FIG. 3, the groove portion 6 is formed only on the inner surface of the bottom side of the peripheral wall portion 3, and is not formed on the inner surface of the bottom wall portion 2.
On the inner surface of the bottom side of the peripheral wall portion 3 of the container 1C, one annular (circular) groove portion 6 in which an arc line shape continues horizontally is formed over the entire circumference of the inner surface of the peripheral wall portion 3.
In addition, in the container 1C, as shown in FIG. 3(c), the portion of the outer surface of the peripheral wall portion 3 (the surface opposite to the surface facing the accommodation space 4) corresponding to the groove portion 6 is located further outward than the peripheral portion. (laterally) protruding. Note that in the present invention, the portion of the outer surface of the peripheral wall portion 3 corresponding to the groove portion 6 does not need to protrude outward as shown. For example, if the thickness of the peripheral wall 3 is greater than the depth of the groove 6, the portion of the outer surface of the peripheral wall 3 corresponding to the groove 6 may not protrude outward, and the present invention does not include such a configuration. Ru.

In the container 1C, the groove 6 is formed only on the inner surface of the bottom side of the peripheral wall 3, and since the groove 6 is annular and continues horizontally over the entire circumference of the inner surface of the peripheral wall 3, the groove 6 in the container 1C is used. The stirring motion of the stirring tool is a rotational motion in the horizontal direction. When the stirring operation of the stirring tool using the groove part 6 is such a rotational movement in the horizontal direction, the length in the longitudinal direction of the groove part 6 (the length along the circumferential direction of the peripheral wall part 3) is preferably 8 to 75 cm, More preferably, it is 20 to 40 cm. Alternatively, as in the case of the container 1B, the reciprocating motion may be performed along a part of the arcuate portion forming the annular shape of the groove portion 6.
In the container 1C, the groove part 6 has a circular shape in a plan view as shown in FIG. Therefore, it is preferable that the length of the groove portion 6 in the longitudinal direction is within the above range.

In the container 1D shown in FIG. 4, the groove portion 6 is formed across the bottom wall portion 2 and the peripheral wall portion 3. That is, in the container 1D, it is continuous from the inner surface of the bottom wall section 2 to the inner surface of the peripheral wall section 3 on the bottom side. More specifically, one longitudinal end of the groove 6 of the container 1D is located on the inner surface of the bottom wall 2, and the other end is located on the inner surface of the peripheral wall 3. In addition, in the container 1D, a straight line in a plan view extending along the center line CL, which passes through the center of the inner surface of the bottom wall part 2 and bisects the inner surface, is provided on one side and the other side, respectively, with the center line CL passing through the center of the inner surface and bisecting the inner surface. One groove portion 6 is formed, and furthermore, a portion of the groove portion 6 on one side located on the peripheral wall portion 3 and a portion of the groove portion 6 on the other side located on the peripheral wall portion 3 are opposed to each other.
Further, in the container 1D, as shown in FIG. 4(c), the portions of the outer surfaces of the bottom wall portion 2 and the peripheral wall portion 3 that correspond to the groove portions 6 protrude outward from the peripheral portions. In the present invention, the portions of the outer surfaces of the bottom wall portion 2 and the peripheral wall portion 3 corresponding to the groove portions 6 do not need to protrude outward as shown in the drawings.

In the container 1D, the groove 6 is formed across the horizontal bottom wall 2 and the peripheral wall 3 intersecting the bottom wall 2, and the groove 6 is linear extending in one direction in plan view. The stirring operation of the stirring tool using the groove 6 in 1D is a reciprocating motion (pendulum motion) in one non-rotating direction in both the horizontal direction and the vertical direction. When the stirring motion of the stirring tool using the groove 6 is such a pendulum motion, the longitudinal length of the groove 6 is preferably 7 to 25 cm, more preferably 5 to 15 cm.

When using the bakery food set of the present invention having the above-mentioned configuration, first, the bakery dough food set forming the set is opened from the upper opening 5 of the container forming the set (for example, the containers 1A to 1D described above). A fluid containing the mix is prepared in the storage space 4 by introducing the mix together with a specified amount of liquid, and then the tip of a suitable stirring tool such as a spoon is placed facing the storage space 4. The stirring tool is inserted into the formed groove 6 and moved along the groove 6. By continuing stirring the fluid (the contents of the storage space 4) for a predetermined period of time by moving the stirring tool along the groove 6, high-quality bakery dough with good foaming properties can be prepared. . In addition, when a plurality of grooves 6 are formed in a container like containers 1A, 1B, 1D, only a part of the plurality of grooves 6 may be used for stirring the contents, or all of them may be used. May be used. In the latter case, one stirring tool may be used by sequentially inserting it into the plurality of grooves 6, or the same number of stirring tools as the plurality of grooves 6 may be prepared, and one stirring tool may be inserted into each of the plurality of grooves 6. A plurality of stirring tools may be moved along the groove 6 at the same time.
The bakery dough thus prepared is fermented according to a conventional method if necessary, and then subjected to heat treatment such as baking to obtain a bakery food.

From the viewpoint of facilitating the stirring operation of the contents using the groove part 6 and reliably preparing high-quality bakery dough with good foaming properties, the "fluid containing mix for bakery dough" to be stirred is It is preferable that the mixture is in a sol form (batter dough) at the start of the stirring operation, and is also in a sol form (batter dough) at the end of the stirring operation. That is, it is preferable that the "fluid containing mix for bakery dough" to be stirred and the bakery dough prepared by stirring the fluid be batter dough with relatively low viscosity. The fluid to be stirred, including mixes for bakery dough, has the property that its viscosity increases with stirring. ), the content may not be stirred smoothly using the groove 6, and it may be difficult to prepare high-quality bakery dough with good foamability.
The viscosity of the batter was measured by passing the batter through a 1 mm sieve to remove solids immediately after the stirring operation, and using a rotational viscometer at a temperature of 25°C. In this case, it is preferably 300 to 10,000 cp, more preferably 600 to 6,000 cp.

Therefore, as described above, when a bakery dough mix is stored in a packaging container that can be stored in the storage space 4 of the container, such as containers 1A to 1D, and the packaging container is used to prepare a fluid containing the mix, If the packaging container has a measuring function for measuring the liquid added to the mix, the amount of liquid measured by the measuring function of the packaging container is equal to the temperature of the bakery dough prepared by stirring the fluid. The amount is preferably such that the viscosity at °C falls within the above-mentioned preferred range.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to examples, but the present invention is not limited to the following examples. Note that Examples 5, 9, 10, and 14 are reference examples.

[Examples 1 to 15, Comparative Example 1]
Polystyrene containers having the same configuration as the containers 1A to 1D described above were used as containers for each example. Further, a polystyrene container 1E shown in FIG. 5 was used as a container of Comparative Example 1. The container 1E has the same structure as the container 1A except that the groove is not formed. In each of Examples and Comparative Examples 1A to 1E, a molded body was obtained by closely adhering a polystyrene plate (thickness 1.5 mm) softened by heating to a mold made of plaster, and after cooling the molded body. It was manufactured by cutting out unnecessary parts.
Then, 100 g of a commercially available pancake mix (manufactured by Nissin Foods Co., Ltd.) as a mix for bakery dough was directly stored in the storage space of the containers of each example and comparative example without packaging, and then the upper opening of the container was opened. A set for bakery food (pancakes) was manufactured, which included a container sealed with a cling film and a mix for bakery dough (pancake mix) housed inside the container.

[Test example]
Bakery dough (pancake dough) was prepared using the bakery food sets of each Example and Comparative Example. Specifically, after removing the wrap film that seals the upper opening of the container in each set and pouring 100 mL of water through the upper opening, the contents of the storage space of the container ( A mixture of pancake mix and water) was stirred. When stirring the contents, in the containers 1A to 1D of each embodiment, the tip of the tablespoon (stirring tool) is inserted into the groove 6, and the tablespoon is moved along the groove 6. A stirring operation was performed. On the other hand, in the container 1E of Comparative Example 1, there is no groove such as the groove 6 into which the stirrer is inserted, so the arm that grips the tablespoon should be fixed as much as possible and the wrist should be turned so that the tablespoon does not come into contact with the container 1E. The stirring operation was performed as follows. The stirring operation of the contents in each container 1A to 1E is performed by trained panelists, and each stirring operation takes 0.5 seconds (1 second for two stirrings). Each sample was stirred 100 times.
For the containers 1A to 1D having the groove 6, "one stirring operation" here refers to the position of the tip of the stirring tool (the part inserted into the groove 6) at the time of starting stirring, and the tip of the stirring tool as the origin. Refers to a stirring operation that involves a series of movements in which the tip end moves over the entire length of the groove 6 in the longitudinal direction and returns to the origin for the first time when the tip is moved from the origin along the groove 6. Specifically, for example, in the case of the containers 1A, 1B, and 1D, that is, when the groove 6 has a linear shape with a longitudinal end (not an annular shape), the tip of the stirring tool is When the stirring tool is moved from one longitudinal end of the groove 6 to the other end, and then from the other end to the one end, that is, when it is moved back and forth along the groove 6, the stirring tool moves back and forth along the groove 6. This movement is "one motion of stirring". Further, in the case of the container 1C, that is, when the groove 6 has an annular shape in plan view, when the tip of the stirring tool is moved around once along the annular groove 6, the circular movement of the stirring tool is defined as "one stirring operation". ”. On the other hand, for the container 1E without the groove 6, the wrist of the arm that grips the stirrer can be moved to one side in one direction (for example, vertically or horizontally) and then moved to the opposite side, that is, the wrist One reciprocating movement in one direction is "one stirring motion."
The prepared pancake batter was baked in a frying pan according to a conventional method to produce a pancake. This pancake was eaten by 10 expert panelists, and the texture was evaluated using the following evaluation criteria. Table 1 shows the average value of the evaluation scores of the 10 people.

<Evaluation criteria for pancake texture>
5 points: Very fluffy with lots of air bubbles, no lumps at all, very good.
4 points: Fluffy with many bubbles, few lumps, good.
3 points: There are some lumps, but there is a fluffy feeling, which is somewhat good.
2 points: There is a feeling of stickiness, there are lumps, and it is poor.
1 point: Extremely poor quality with strong sticky feeling and a large number of lumps.

In addition, for a pancake that received "2 points" according to the evaluation criteria, 100 g of the pancake mix and 100 mL of water were put into a confectionery bowl, and the contents of the bowl were poured into Comparative Example 1 (container 1E) using a tablespoon. ) The texture corresponds to that of a pancake made using a dough prepared by stirring using the same stirring operation.
In addition, the manufacturing method for the pancake that received a score of 4 based on the above evaluation criteria was the same as that for the pancake that received a 2 point based on the above evaluation criteria, except that the stirring operation was performed using a whisk instead of a tablespoon. The texture corresponds to that of pancakes made using the dough prepared using the above method.
In addition, the pancake that received a score of 5 points based on the above evaluation criteria was manufactured using the same method as the pancake that received a score of 2 points based on the above evaluation criteria, except that the stirring operation was performed using an electric whipper instead of a tablespoon. The texture corresponds to that of pancakes made using the dough prepared in .

1A, 1B, 1C, 1D, 1E Container 2 Bottom wall 3 Surrounding wall 4 Accommodation space 5 Upper opening 6 Groove

Claims (5)

A set for bakery food, comprising a mix for bakery dough and a container used for preparing bakery dough using the mix,
The container includes a bottom wall, a peripheral wall projecting upward from a peripheral edge of the bottom wall, and an upper portion that opens the upper end of a storage space for contents formed by the bottom wall and the peripheral wall. an opening;
a groove portion is formed in at least one of the inner surface of the bottom wall portion and the bottom-side inner surface of the peripheral wall portion facing the accommodation space;
The depth of the groove is 3 to 12 mm, and the width of the groove is 5 to 45 mm,
A bakery, wherein the contents can be stirred by inserting a tip of a stirring tool used for stirring the contents into the groove and moving the stirring tool along the groove. Food set. The bakery food set according to claim 1, wherein the groove is linear or arcuate in plan view. The bakery food set according to claim 1 or 2, wherein the groove has a width of 15 to 40 mm. The bakery food set according to any one of claims 1 to 3, wherein the groove portion is formed across the bottom wall portion and the peripheral wall portion. The mix for bakery dough is housed in a packaging container that can be accommodated in the storage space, and the packaging container accommodates the liquid added to the mix when preparing a fluid containing the mix as the content. The bakery food set according to any one of claims 1 to 4, which has a measuring function.

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