JP2002360171A - Method of producing manju-like bun and material set therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make a Manju (a bun with bean jam filling)-like bun in an electronic oven. SOLUTION: Wheat flour, sugar, dextrin, starch, dried whole egg, powdered milk, swelling agent, emulsifier, powdery fat, thickener and water are added and mixed in an all-in-mix vessel to prepare the dough for making the skin of the bun. The dough 2 for making the skin of the bun is cast in the heat- resistant vessel 1 and the bean jam 3 is placed on the dough 2. They are heated in an electronic oven to cover the bean jam core 3 with the dough of the outer skin material 2 whereby the objective Manju-like bun 4.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a bun-like confection using a microwave oven and a material set for such a bun-like confection.

[0002]

2. Description of the Related Art A microwave oven emits microwaves from a vacuum tube called a magnetron, which violently vibrates water molecules in food to generate frictional heat, and heats food by heat generated from the food itself. is there. Thus, compared to the conventional method of boiling food from the outside, the heating method of the microwave oven has an advantage that the cooking time is short because the heating can be easily performed, and the utility cost can be reduced.
In recent years, microwave ovens have rapidly become widespread reflecting this convenience and safety, and now there is only one household cooking appliance at home.

With the spread of microwave ovens, curry, risotto, yakisoba, soba, udon, ramen, fried rice, etc., which can be eaten only by heating in a microwave oven,
Many refrigerated and frozen foods such as pilaf, spaghetti, sea bream, meat bun, anman bun, and hot cake are on sale.

[0004] On the other hand, there is a product of a type in which a purchaser cooks in a microwave oven with a slight modification, for example, a cake mix. In this cake mix, a predetermined amount of water such as water, milk, and eggs is added to the cake mix, stirred, placed in a container, and heated in a microwave oven. When you make a cake without using such a cake mix, you have to prepare a lot of ingredients such as flour, eggs, butter, spices, and leavening agents, or you need to accurately measure the prepared ingredients. In addition, it is often troublesome to make cake dough by complicated procedures. However, if you use a microwave-compatible cake mix, you can easily enjoy handmade cakes without having to worry about preparing ingredients and complicated procedures, and because the containers that can be used in the microwave should be heat-resistant. be able to. Also, since cakes are completed in a short time, you can enjoy the appearance of transforming cakes into cakes as you look at them.

[0005]

However, although the conventional microwave oven-compatible cake mix has variations in taste such as vanilla and chocolate, there is no variation in the type of confectionery, and only sponge-like cakes can be made. . It is not impossible to make a variation by decorating the sponge cake like this and injecting a feeling material, but if you try to forcibly inject the feeling material into the sponge cake, the cake may crack There is. In addition, in the case of a microwave-compatible cake mix that is easy to sell, a mode in which the consumer's hand is troubled is not preferable,
It is preferable that a confectionery of a variation different from a mere sponge cake can be made only by heating in a microwave oven.

The present invention has been made in view of the above circumstances, and has as its object to provide a method for producing a bun-like confection using a microwave oven and a material set of such a bun-like confection.

[0007]

The method for producing a bun-like confectionery of the present invention comprises at least water, flour, and an expanding material.
Put the dough of the outer packaging material having the property of expanding by heating in a heat-resistant container, place the inner packaging material on the dough of the outer packaging material, and place the dough of the outer packaging material on which the inner packaging material is placed in a microwave oven together with the container. It is characterized by heating and wrapping the inner wrapping material with the cloth of the outer wrapping material. The heat-resistant container means a container that is heat-resistant to microwave heating.

[0008] The water may be water itself,
It may be the water of eggs, milk, fruit juice and the like. Flours are flour, barley flour, rye flour, corn flour, rice flour, soy flour, and other flours, corn starch, potato starch, flour starch, tapioca starch, and other raw or processed starches. More than one species can be used as appropriate.

The intumescent material is a material having an action of inflating the dough of the outer packaging material, such as eggs, in addition to so-called intumescent agents such as baking powder, yeast, sodium bicarbonate, ammonium bicarbonate, and ammonium chloride. Is also good.

[0010] It is preferable that the outer packaging material contains, in addition to the above flours, fats and oils, saccharides, milk powder, egg powder, salt, pigments, emulsifiers, stabilizers, swelling agents, fragrances and the like as appropriate.

The inner packaging material is not particularly limited as long as it has heat resistance and does not significantly change its shape.
For example, bean jam, jam, cheese, chocolate, cream, creamy side dishes, various kinds of side dishes, and the like can be preferably mentioned.

It is preferable that the specific gravity of the cloth of the outer packaging material is lighter than that of the inner packaging material. Here, the dough of the outer packaging material means a raw state before heating is applied to the outer packaging material.

[0013] The material set of the bun-like confectionery of the present invention contains at least flour and an inflating material, and is formed by adding moisture to the material of the outer packaging material which expands when heated in a microwave oven, and formed by adding moisture to the material. An inner wrapping material which is placed on the outer wrapping material and heated by a microwave oven to be wrapped with the outer wrapping material.

Here, the outer wrapping material is a material constituting the outer wrapping material of the bun-like confectionery, which means that the dough of the outer wrapping material can be made by adding moisture.

[0015]

According to the method for producing a bun-like confectionery of the present invention, a dough of an outer packaging material containing at least water, flour and an expanding material and having a property of expanding when heated is placed in a heat-resistant container, Place the inner wrapping material on the dough, heat the dough of the outer wrapping material on which the inner wrapping material is placed in the microwave with the container, and wrap the inner wrapping material with the outer wrapping material,
A bun-like confectionery in which the inner packaging material is wrapped in the outer packaging material can be easily made.

Conventionally, there is no method of making a confectionery with a feeling as in the present invention by heating in a microwave oven, and in the case where the feeling is later injected. However, even if the outer skin is heated and cooked in a microwave oven, it will be in a cold state at the stage of eating. However, the method for producing a bun-like confectionery of the present invention can be produced in a state in which the feeling is contained only by heating in a microwave oven, so that the bun-like confectionery can be tasted just like a steamed bun. .

Further, the material set of the bun-like confectionery of the present invention contains at least flour and an inflating material, a material of an outer packaging material that expands when water is added and heated in a microwave oven, and a material that is added with water to the material. Since it is composed of the inner packaging material wrapped in the outer packaging material by being placed on the formed outer packaging material and heated in a microwave oven, consumers can easily make bun-like confections in the microwave oven. .

[0018]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a schematic view showing a process for producing the bun-like confectionery of the present invention. As shown in the figure, first, a cloth 2 of a predetermined outer wrapping material is poured into a heat-resistant container 1, and an inner wrapping material 3 is placed on the outer wrapping material 2 with a spoon or the like (a). This is heated in a microwave oven. When heating is started, the outer wrapping material 2 expands so as to be pushed upward, and the inner wrapping material 3 gradually expands by its own weight.
(B). When the heating is further continued, the outer packaging material 2 rises up the side surface of the container 1 and expands so as to wrap the inner packaging material 3 (c). Since the dough 2 of the outer wrapping material gradually hardens due to the heating, the inner wrapping material 3 does not fall down and the position is fixed, and the inner wrapping material 3 is wrapped by the outer wrapping material 2 (d).

In order for the inner wrapping material to be wrapped with the outer wrapping material, the hardness (stress), viscosity (adhesive strength) and amount balance of the outer wrapping material and the inner wrapping material, and the size, material, Thickness balance is needed.

For example, if the expansion of the outer packaging material during heating is too slow, the viscosity of the outer packaging material is too high, the amount of the inner packaging material is small, or the amount of the outer packaging material is As shown in FIG. 2, the inner wrapping material is not completely wrapped by the outer wrapping material, and the inner wrapping material comes to the surface. on the other hand,
As shown in FIG. 3, when the outer packaging material expands too quickly during heating, when the viscosity of the outer packaging material is low, when the amount of the inner packaging material is too large, or when the amount of the outer packaging material is too small relative to the container, as shown in FIG. However, the inner wrapping material is stuck on the bottom of the container, and is not wrapped in the outer wrapping material.

Raw materials constituting the outer packaging material include flour,
Barley flour, rye flour, corn flour, rice flour, flour such as soy flour, corn starch, potato starch, flour starch, raw or processed starch such as tapioca starch, fats and oils, powdered fats and oils, sucrose, glucose, fructose, lactose, maltose Sugars such as invert sugar, sugar alcohol, milk powder, whole egg powder, egg powder such as egg yolk powder, egg white powder, salt, pigment, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, carrageenan, xanthan gum, guar gum ,
Locust bean gum, pectin, thickening stabilizers such as agar, swelling agents, flavors, water, milk, alcoholic beverages, fruit juice, cocoa, coffee, tea, etc., for example, types of swelling agents added to the outer packaging material Since the expansion rate can be adjusted by appropriately selecting the material, the inner material is just wrapped in the outer material by appropriately adjusting this material and making the material of the outer material appropriate hardness and viscosity. It can be made to bake to a state.

When the raw materials constituting the outer packaging material are not well-balanced, for example, when the amount of sugar or swelling agent is large, the dough becomes loose during heating and the inner packaging material easily sinks to the bottom of the container.
Also, when a lot of eggs are used, the dough expands greatly, but the inner packaging material easily sinks to the bottom of the container. Conversely, when the amount of the swelling agent is small, it becomes impossible to wrap the inner packaging material.

On the other hand, even when the hardness and viscosity of the outer packaging material are not appropriate, the inner packaging material can be just wrapped with the outer packaging material by appropriately selecting the amount of the inner packaging material and the container. For example, when the viscosity of the outer packaging material is low, it is possible to prevent the inner packaging material from sinking to the bottom of the container by reducing the amount of the inner packaging material, and when the viscosity of the outer packaging material is high, By increasing the amount of the material, the inner wrapping material can be just wrapped in the outer wrapping material.

As described above, since the ratio between the outer packaging material and the inner packaging material depends on the viscosity, hardness, and expandability of the outer packaging material, a preferable amount cannot be generally described. , The inner packaging material is 0.001-1.18, preferably 0.0
It is preferably from 1 to 1.0, more preferably from 0.1 to 0.6.

Examples of the inner packaging material include bean jam such as ogura bean jam and chestnut bean jam.
Jams such as strawberry jam and apricot jam, cheeses, chocolates, creams such as custard cream and chocolate cream, creamy dishes such as curries and stews, and various kinds of dishes such as pickles, kinpira and tsukudani can be appropriately selected.

The heat-resistant container is not particularly limited as long as it can be used in a microwave oven, but in order to prevent uneven heating of the microwave oven, the container should be a round container rather than a square container. Is preferred. Further, in the case of a container having a narrow entrance and an extremely wide bottom, it is not possible to take out the finished confectionery, so that the opening of the container is preferably wide. In particular, by using a container with a round bottom and a wide mouth of the container, the finish can be made into a bun shape. Specifically, a cup, a cup, an arm, a paper cup, or the like that can be used for a microwave oven can be preferably used.

The heating time of the microwave oven depends on the difference in the high frequency output of the microwave oven (400 W, 500 W, 600 W), the material of the container (for example, pottery and paper cup), the amount of the inner and outer packaging materials to be put in the container, and the material of the outer packaging material. The method of transmitting microwaves differs depending on factors such as
It is preferable that the time is about 5 seconds to about 5 minutes. Specifically, using a microwave oven with a high-frequency output of 500 W, a total weight of the outer packaging material and the inner packaging material before heating of 65 g was placed in a paper cup container (diameter: 6 c
m), a total of 95 g of the outer packaging material and the inner packaging material before heating were put in a ceramic mug (diameter: 6.
5 cm), it takes about 1 minute and 40 seconds. It is preferable to place the container at the center rather than at the end of the rotating dish of the microwave oven because the volume is completed.
Hereinafter, preferred embodiments will be described.

[0028]

EXAMPLES (Example 1) According to the composition 1 shown in Table 1, the dough was mixed in all-in-mix to obtain a dough for an outer packaging material.
This cloth is 65 mm in inner diameter, 4.5 mm in thickness, and 300 in capacity.
55 g in a cylindrical heat-resistant container, and put 40 g of Koshian as an inner wrapping material on the cloth of the outer wrapping material, and heat for 1 minute and 40 seconds with a microwave oven (general household microwave oven, high-frequency output 500 W). Bun-like sweets were made. The inner wrapping material was completely wrapped in the outer wrapping material.

(Example 2) Manju-like confectionery was prepared under the same conditions as in Example 1 except that the outer packaging material was changed to the composition 2 shown in Table 1. The inner wrapping material was completely wrapped with the outer wrapping material.

Example 3 A bun-like confectionery was produced under the same conditions as in Example 1 except that the outer packaging material was formulated as shown in Table 1 and processed cheese was used as the endothelial material. The inner wrapping material was completely wrapped with the outer wrapping material.

(Comparative Example 1) A bun-like confection was produced under the same conditions as in Example 1 except that the outer wrapping material was changed to the composition 4 shown in Table 1. The inner packaging material was in a state of sinking into the bottom of the container.

[0032]

[Table 1] (Example 5) The outer packaging material was set to the composition 5 shown in Table 2, and the inner diameter was 75.
82.5 g of the outer packaging material is placed in a cylindrical heat-resistant container having a thickness of 6.5 mm, a thickness of 6.5 mm and a capacity of 398 ml.
Under the same conditions as above, a bun-like confectionery was prepared. The inner wrapping material was completely wrapped with the outer wrapping material.

Comparative Example 2 A bun-like confection was prepared under the same conditions as in Example 5 except that 55 g of the outer packaging material was used.
The inner wrapping material was not completely wrapped by the outer wrapping material, and the inner wrapping material was exposed on the surface of the outer wrapping material. Further, the amount of the outer wrapping material was small, so that the inner wrapping material was completed at the bottom.

Example 6 Manju-like confectionery was prepared under the same conditions as in Example 1 except that the outer packaging material was formulated as shown in Table 2 and 35 g of curry cream (30 g of commercially available curry and 5 g of corn starch) was used as the inner packaging material. Was prepared. The inner wrapping material was completely wrapped with the outer wrapping material.

Example 7 A bun-like confection was produced under the same conditions as in Example 1 except that the outer wrapping material was formulated as shown in Table 2 and 30 g of a commercially available syrup was used as the inner wrapping material. The inner wrapping material was completely wrapped with the outer wrapping material.

[0036]

[Table 2] (Example 8) Except that the outer packaging material was changed to the composition 8 shown in Table 3,
Manju-like confectionery was produced under the same conditions as in Example 1. The inner wrapping material was completely wrapped with the outer wrapping material.

[0037]

[Table 3] (Example 9) Except that the outer packaging material was changed to the composition 9 shown in Table 4,
Manju-like confectionery was produced under the same conditions as in Example 1. The inner wrapping material was completely wrapped with the outer wrapping material.

[0038]

[Table 4] 85 g of outer wrapping material of Formula 1 to Formula 9 with a diameter of 48 mm and a height of 5
The sample was placed in a 6 mm cylindrical container, and the stress and adhesive strength of the dough were measured by a rheometer (Fudo Industry) using a spherical adapter of 18 mm in diameter. Table 5 shows the results. In the table, ○
Indicates a state where the inner wrapping material is completely wrapped by the outer wrapping material, and x indicates a state where the wrapping is incomplete.

[0039]

[Table 5] As is clear from Table 5, in the case of Formulation 4 used in Comparative Example 1, since the stress and adhesive force of the outer packaging material were low, the outer packaging material could not support the sinking force of the inner packaging material. On the other hand, even in the case of using the composition 5 having the same stress and adhesive strength, in Example 5 where the material of the outer wrapping material was appropriate, the inner wrapping material was completely wrapped with the outer wrapping material. In this case, the inner packaging material was not completely wrapped in the outer packaging material, and the inner packaging material was exposed on the surface of the outer packaging material. In addition, since the amount of the outer packaging material was small, the inner packaging material was completed at the bottom.

Further, as shown in Examples 8 and 9, the bun-like confectionery of the present invention could be produced in the same manner using not only water itself but also raw eggs as water.

As described above, according to the method for producing a bun-like confectionery of the present invention, it is possible to easily produce a bun-like confectionery in which the inner packaging material is wrapped in the outer packaging material. In the present invention, as the inner wrapping material, bean jam or cheese is used, but the inner wrapping material is made to have a taste different from that of the outer wrapping material, and the inner wrapping material is wrapped with the outer wrapping material by heating. For example, it is possible to make a cake having a vanilla flavor on the outside and a chocolate flavor on the inside, and it is also possible to make a set of such materials of the outer packaging material and the inner packaging material.

[Brief description of the drawings]

FIG. 1 is a diagram showing a process for producing a bun-like confectionery of the present invention.

FIG. 2 is a view showing a state in which the inner packaging material is not completely wrapped in the outer packaging material but is exposed on the surface of the outer packaging material.

FIG. 3 is a view showing a state in which the inner packaging material is not completely wrapped in the outer packaging material and sinks to the bottom of the container.

[Explanation of symbols]

 1 heat-resistant container 2 dough for outer packaging material 3 inner packaging material 4 bun-like confectionery

Claims (3)

[Claims] 1. An outer packaging material containing at least water, flour, and an expanding material and having a property of expanding when heated is placed in a heat-resistant container, and the inner packaging material is placed on the outer packaging material. A method for producing a bun-like confectionery, comprising heating the dough of the outer packaging material on which the material is placed with the container together with a microwave oven, and wrapping the inner packaging material with the dough of the outer packaging material. 2. The method for producing bun-like confectionery according to claim 1, wherein the specific gravity of the dough of the outer wrapping material is lower than the specific gravity of the inner wrapping material. 3. It comprises at least flour and an expanding material,
The material of the outer packaging material that expands when heated in a microwave with water added thereto, and placed on the outer packaging material formed by adding moisture to the material and wrapped in the outer packaging material by heating in a microwave oven Material set for bun-like confectionery, characterized in that it consists of an internal packaging material.