JP2017070256A - Chinese bun and chinese bun dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve preservability in a steamer (thermal insulation container) and microwave resistance of Chinese bun.SOLUTION: There is provided a Chinese bun containing ι carrageenan and organic acid monoglyceride in a dough. There is provided a Chinese bun dough containing ι carrageenan and organic acid monoglyceride. The organic acid monoglyceride preferably exists with a lamellar structure. There is provided a manufacturing method of the Chinese bun including mixing a composition containing ι carrageenan and organic acid monoglyceride with wheat flour to obtain the Chinese bun dough and wrapping ingredients by the dough.SELECTED DRAWING: None

Description

  The present invention relates to dough for Chinese buns such as meat buns and Chinese buns. More specifically, the present invention relates to a Chinese bun dough and a Chinese bun having good resistance to a warmer and a microwave oven.

  Chinese buns such as meat buns and buns are made by wrapping dough made of wheat flour, etc., and wrapping meat, side dishes and eggplants. Chinese buns are refrigerated and frozen and distributed, stored in a warmer (steamer) installed in convenience stores, and sold. In addition, at home, food is often eaten by cooking chilled or frozen Chinese buns in a microwave oven.

  Thus, about the Chinese buns reheated with a microwave oven, for example in patent document 1, the damage of the structure | tissue of the outer surface at the time of freezing, etc. is suppressed by adding specific sodium carboxymethylcellulose as an improving agent for frozen foods. Techniques to do this are disclosed. Patent Document 2 discloses a technique of blending gelatin into a flour dough so that it does not harden even when heated in a microwave oven after refrigeration or frozen storage. Furthermore, Patent Document 3 discloses a technique for suppressing the occurrence of pulling after heating by adjusting starches.

  However, further resistance to microwave ovens is required for Chinese buns. In addition, the shelf life in the incubator (steamer), such as in convenience stores, especially for long-term storage has not been sufficiently studied, providing a good texture and taste Chinese buns In order to do this, further improvements are needed.

JP-A-6-277022 JP 2000-253806 A JP 2008-167713 A

  An object of the present invention is to improve the storage stability and resistance to microwave ovens of a steamed bun, particularly a frozen Chinese bun.

  As a result of intensive studies by the present inventors, it has been found that the above problem can be solved by blending ι carrageenan and organic acid monoglyceride into Chinese dough, and the present invention has been achieved.

  That is, this invention makes the following a summary.

[1] Chinese buns characterized in that the dough contains ι carrageenan and organic acid monoglyceride.

[2] The Chinese buns according to [1], wherein the organic acid monoglyceride is present in a lamellar structure.

[3] The Chinese buns according to [1] or [2], which are frozen or refrigerated.

[4] A Chinese bun dough comprising ι carrageenan and an organic acid monoglyceride.

[5] A method for producing Chinese buns, comprising mixing a composition containing ι carrageenan and an organic acid monoglyceride and flour to obtain a Chinese bun dough, and wrapping the ingredients with the dough.

  ADVANTAGE OF THE INVENTION According to this invention, the Chinese buns which are excellent in the preservability and microwave oven tolerance in a steamer (heater), are soft, and the taste is favorable.

Hereinafter, embodiments of the present invention will be described in detail.
The description of the constituent requirements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specified in these contents unless it exceeds the gist.

The Chinese bun according to the present invention is characterized in that the dough contains ι carrageenan and an organic acid monoglyceride. The Chinese bun dough of the present invention is characterized by containing ι carrageenan and an organic acid monoglyceride.
The Chinese buns of the present invention are produced by mixing a composition containing ι carrageenan and an organic acid monoglyceride with flour to obtain a Chinese bun dough, and wrapping the ingredients with the dough.

1. Chinese buns Chinese buns of the present invention include typical Chinese buns such as meat buns, buns, seafood buns, pizza buns, curry buns, other mapo tofu, sesame vermicelli, cheese, custard cream, mango, chestnuts, etc. All kinds of Chinese buns are included.

  Accordingly, there are various kinds of ingredients wrapped in Chinese bun dough depending on the kind of Chinese buns, and there are no particular restrictions on the ingredients, the production method thereof, and the like.

[Organic acid monoglyceride]
In the present invention, the organic acid monoglyceride contained in the Chinese bun dough is mixed with a dough raw material such as flour together with ι carrageenan as a composition containing an organic acid monoglyceride (hereinafter sometimes referred to as an organic acid monoglyceride-containing composition). It is preferable to use it. Usually, this organic acid monoglyceride-containing composition is prepared as an aqueous dispersion of an organic acid monoglyceride.
Hereinafter, the organic acid monoglyceride-containing composition will be described.

  The organic acid monoglyceride according to the present invention has a structure in which one molecule of fatty acid and one molecule of organic acid are bonded to one molecule of glycerin, and is generally obtained by reacting an acid anhydride of an organic acid with a fatty acid monoglyceride. . The reaction is usually carried out under solvent-free conditions. For example, in the reaction of succinic anhydride and a monoglyceride having 18 carbon atoms, the reaction is completed in about 90 minutes at a temperature of about 120 ° C. The organic acid monoglyceride thus obtained is usually a mixture containing an organic acid, unreacted monoglyceride, diglyceride and other oligomers. In the present invention, such a mixture may be used as it is, and when it is desired to increase the purity of the organic acid monoglyceride, a commercially available product as a distilled monoglyceride may be used. Moreover, you may use what the organic acid part was partially neutralized.

  Examples of the organic acid constituting the organic acid monoglyceride include succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, fumaric acid, acetic acid, and lactic acid. Among these, succinic acid, citric acid and diacetyltartaric acid used for food applications are preferable, and succinic acid is particularly preferable from the viewpoint of flavor.

  Examples of the fatty acid that constitutes the organic acid monoglyceride derived from the fatty acid monoglyceride include, for example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, and the like, having 8 to 22 carbon atoms. Or an unsaturated fatty acid is mentioned. Among these, fatty acids mainly composed of stearic acid are preferable from the viewpoint of flavor, and those in which 70% by weight or more of the constituent fatty acids are stearic acid are particularly preferable.

  As an organic acid monoglyceride, only 1 type may be used and 2 or more types from which the organic acid and fatty acid which comprise this differ may be used.

  The mixture of the above-mentioned organic acid monoglyceride and water can take various phase states depending on the quantitative ratio and temperature change. Among these phase states, in the present invention, it is preferable to use a lamellar structure (lamellar liquid crystal structure).

  A lamellar structure is a structure in which when organic acid monoglyceride is dispersed in water, two molecules of organic acid monoglyceride have hydrophilic groups facing the water side, and hydrophobic groups (fatty acids) face each other, which expands two-dimensionally. That is.

  It is known that organic acid monoglycerides easily form a lamellar structure in a wide range from a low concentration to a high concentration region. For example, succinic acid stearic acid monoglyceride forms a lamellar structure in a high concentration region such as a concentration of about 35 to 85% by weight and a temperature of 50 ° C. or higher in the sodium salt state. In this case, a state where the lamellar structure is overlapped in multiple layers is recognized, and the viscosity of the aqueous solution is increased. When the concentration is higher than 85% by weight, the solid state is obtained. When the concentration is lower than 35% by weight, the lamellar structure is dispersed in the aqueous solution and the viscosity is relatively small. In consideration of workability and the like, it is preferable to form a lamellar structure in a low concentration and high temperature region.

  The lamellar structure can be prepared as a dispersion by dispersing an organic acid monoglyceride in a dispersion medium such as water, physically stirring and heating. The heating temperature at this time is the temperature of the dispersion, and is usually 45 ° C. or higher, preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 80 ° C. or lower, more preferably 70 ° C. or lower. For the above physical dispersion, for example, it is preferable to slowly stir using an anchor mixer or the like in order to avoid mixing of bubbles.

  The content of the organic acid monoglyceride in the dispersion for producing the lamella structure thus obtained (hereinafter sometimes referred to as the lamella structure dispersion) is usually 0.1% by weight or more, preferably 1 % By weight or more, more preferably 5% by weight or more, usually 99.9% by weight or less, preferably 60% by weight or less, more preferably 30% by weight or less, and particularly preferably 10% by weight or less.

  Furthermore, in order to improve the stability of the lamellar structure or to improve the dispersibility in water, one or more emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester can be used. The stabilized lamella structure retains a large amount of water between layers due to the strong hydration power of the hydrophilic group portion.

  When using an emulsifier, specifically, a dispersion in which the emulsifier is dispersed in a dispersion medium such as an aqueous solution of ethanol, water, and sugar may be mixed with the lamellar structure aqueous dispersion, or directly The emulsifier may be added to the lamella structure aqueous dispersion.

  The content of the organic acid monoglyceride in the organic acid monoglyceride-containing composition is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 3% by weight or more, usually 50% by weight or less, preferably 20% by weight. Hereinafter, it is more preferably 10% by weight or less, particularly preferably 5% by weight or less. When the content of organic acid monoglyceride is excessively small, the effect of improving the storage stability and microwave resistance in the steamer (heater) according to the present invention is insufficient, and when it is excessively large, the organic acid monoglyceride is water (dispersed) May not be uniformly dispersed in the medium.

The organic acid monoglyceride-containing composition may contain a saccharide and / or an emulsifier.
The organic acid monoglyceride-containing composition preferably contains one or more emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester as an emulsifier. In particular, when an organic acid monoglyceride is used as a lamellar structure, the stability of the lamellar structure can be enhanced as described above by using an emulsifier.

  The sucrose fatty acid ester used in the organic acid monoglyceride-containing composition is preferably a sucrose fatty acid ester that is highly hydrophilic, excellent in water dispersibility, and becomes a highly viscous aqueous dispersion at high temperature. Specifically, such sucrose fatty acid esters include sucrose fatty acids having, as constituent fatty acids, saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid and the like. Examples include esters. In these, what has a C14-C18 saturated fatty acid is preferable from a viewpoint of flavor or oxidation stability. Moreover, what has the fatty acid whose 70 weight% or more of constituent fatty acid is a stearic acid is still more preferable from the point of flavor. In terms of hydrophilicity, sucrose fatty acid esters having an HLB value of usually 5 or more, preferably 8 or more, and usually 18 or less, preferably 15 or less are preferred.

  The polyglycerin fatty acid ester used in the organic acid monoglyceride-containing composition is also preferably one having a high hydrophilicity, excellent water dispersibility, and a high-viscosity aqueous dispersion at high temperatures, like the sucrose fatty acid ester. As such polyglycerin fatty acid ester, those having an average degree of polymerization of polyglycerin of usually 2 to 20, particularly 3 to 10 are preferred. Moreover, the polyglycerin fatty acid ester in which the constituent fatty acid of the polyglycerin fatty acid ester has a saturated or unsaturated fatty acid having 14 to 22 carbon atoms, like the sucrose fatty acid ester, is preferable. A polyglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acid is stearic acid is more preferable from the viewpoint of flavor. From the viewpoint of hydrophilicity, polyglycerol fatty acid esters having an HLB value of usually 5 or more, preferably 9 or more, and usually 18 or less, preferably 16 or less are preferred.

  When an emulsifier such as sucrose fatty acid ester or polyglycerin fatty acid ester is used, the content of the emulsifier in the organic acid monoglyceride-containing composition is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 2% by weight. % Or more, more preferably 3% by weight or more, usually 50% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. When the content of the emulsifier is within this range, the water dispersibility of the lamellar structure of the organic acid monoglyceride is further improved.

  In the organic acid monoglyceride-containing composition, the content (weight ratio) of the emulsifier relative to the organic acid monoglyceride is usually 500: 1 to 1: 500, preferably 100: 1 to 1: 100, more preferably 3: 1. The range is ˜1: 3. The content (weight ratio) of the emulsifier with respect to the organic acid monoglyceride is more preferably 1: 1, but more preferably the organic acid monoglyceride is more than the emulsifier. It is preferable to contain 2 times or more, and it is more preferable to contain 2 times or more.

  The organic acid monoglyceride-containing composition used in the present invention may contain one or more saccharides, and the dispersion stability of the lamellar structure is improved by including the saccharides.

  The sugar is not particularly limited, and sugars and sugar alcohols such as sugar, glucose, isomerized sugar, maltose, trehalose, sorbitol, maltitol, lactitol, and erythritol; various oligosaccharides; and mixtures thereof can be used. Of these, oligosaccharides are preferred.

  Examples of the oligosaccharide include maltooligosaccharide (preferably having a polymerization degree of 3 to 7), nigerooligosaccharide, isomaltooligosaccharide, panose oligosaccharide, gentiooligosaccharide, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, dairy oligosaccharide, and syrup thereof. Is mentioned. The above saccharides are appropriately selected and used according to the purpose, and oligosaccharides and sugar alcohols are preferable when improving the freezing tolerance, and among these oligosaccharides, maltooligosaccharides are preferable.

  The saccharide is preferably used as an aqueous solution of saccharide. For example, in the case of syrup, it can be used as it is.

  When the above emulsifier and saccharide are used, the above-mentioned emulsifier dispersion and saccharide aqueous solution may be mixed and then mixed with an aqueous dispersion in which an organic acid monoglyceride is dispersed, such as a lamellar structure aqueous dispersion. After adding saccharide to the dispersion of the emulsifier or adding the emulsifier to the aqueous solution of saccharide, these dispersion or aqueous solution and an aqueous dispersion in which an organic acid monoglyceride such as a lamellar structure aqueous dispersion is dispersed may be mixed. Good.

  When mixing an aqueous dispersion in which an organic acid monoglyceride such as a lamellar structure aqueous dispersion is dispersed with an emulsifier dispersion, an aqueous solution of saccharides, or a mixture thereof, an emulsifier dispersion, an aqueous solution of saccharides, or a mixture thereof. May be heated to 45 ° C. or higher, preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 80 ° C. or lower, more preferably 70 ° C. or lower.

  When saccharides are used, the saccharide content in the organic acid monoglyceride-containing composition is usually 35% by weight or more, preferably 40% by weight or more, and usually 85% by weight or less, preferably 60% by weight or less. When the saccharide content is at least the above lower limit, the dispersion stability of the lamellar structure is further improved, and when it is at most the above upper limit, crystals are precipitated depending on the type of sugar or the viscosity is increased. Doing so is less likely to occur.

  In the organic acid monoglyceride-containing composition, the saccharide content relative to the organic acid monoglyceride is preferably in the range of organic acid monoglyceride: saccharide (weight ratio) = 10: 7 to 1: 850, more preferably 1. : The range is 4 to 1:20.

  As long as the effects of the present invention are not impaired, the organic acid monoglyceride-containing composition may include one or two known compounding agents such as emulsifiers, sweeteners, flavors, vitamins, antioxidants, and alcohols other than those described above. The above may be included. Examples of other emulsifiers include lecithin, lysolecithin, glycerin fatty acid ester, sorbitan fatty acid ester and the like.

  The content of water (dispersion medium) in the organic acid monoglyceride-containing composition is usually 30% by weight or more, preferably 35% by weight or more, more preferably 40% by weight or more, usually 80% by weight or less, preferably 60% by weight. It is as follows. If the water content is too small, the workability deteriorates due to an increase in the viscosity of the aqueous dispersion, and if it is too much, the amount of lamellar structure is relatively small, so that it is stored in the steamer (heater) according to the present invention. And the effect of improving the resistance to microwave oven may be reduced.

  Whether or not the lamella structure is formed can be easily confirmed by observation with a polarizing microscope, for example. If there is a lamella structure, a polarization cross can be seen. Furthermore, the fine structure of the lamella structure can be observed by observation with an electron microscope. For example, a sample is frozen with liquid nitrogen, cleaved under high vacuum conditions, and a replica of the sample is produced by depositing metal on the cleaved surface, and observed with a transmission electron microscope (TEM). Thereby, a layered lamellar structure can be observed.

3. ι Carrageenan The Chinese bun dough of the present invention contains ι carrageenan together with organic acid monoglyceride. Although ι carrageenan is used as a gelling agent, thickener, and stabilizer in food applications, in the present invention, ι carrageenan is used in combination with an organic acid monoglyceride, and can be stored in a steamer (heater). Contributes to improved microwave resistance. Organic acid monoglycerides include κ carrageenan, ι carrageenan, and λ carrageenan. In the present invention, ι carrageenan is particularly used from the viewpoint of water retention and film property.

4). Chinese bun dough The Chinese bun dough of the present invention containing ι carrageenan and organic acid monoglyceride is preferably produced by mixing ι carrageenan and the aforementioned organic acid monoglyceride-containing composition with a dough raw material such as flour.

  As the dough materials other than ι carrageenan and organic acid monoglyceride, normal dough materials can be used in the usual raw material blend.

  The dough ingredients are usually wheat flour (strong wheat flour and / or thin wheat flour), oils and fats such as shortening, butter, lard, margarine, salt, saccharides such as sucrose, fructose, glucose, starch syrup, etc., sorbitol , Isomerized sugars such as maltitol, artificial sweeteners such as erythritol, aspartame, swelling agents such as yeast, swelling powder, salt, seasonings (sodium glutamate and nucleic acids), preservatives, vitamins, calcium, etc. An agent, a fragrance | flavor, a coloring agent, etc. are mentioned, Chinese bun dough is manufactured by kneading these with water.

  ι carrageenan is 0.001 part by weight or more, especially 0.01 part by weight or more, especially 0.1 part by weight or more, 5 parts by weight or less, especially 3 parts by weight or less, especially 1 part by weight with respect to 100 parts by weight of flour. It is preferable to use the following. ι Carrageenan is used in combination with organic acid monoglycerides to improve the softness and taste after storage in a steamer (heater) or after cooking in a microwave oven, and also prevents the stickiness and provides a good texture Although there is an effect to be achieved, if the amount of ι carrageenan is too small, this effect cannot be obtained sufficiently. However, if the amount of ι carrageenan is too large, the viscosity becomes high and the texture may be affected.

  The organic acid monoglyceride-containing composition has a blending amount of 0.001 parts by weight or more, particularly 0.01 parts by weight or more, especially 0.1 parts by weight or more, and 10 parts by weight or less, particularly 5 parts by weight with respect to 100 parts by weight of flour. Part or less, especially 3 parts by weight or less, and the blending amount of the organic acid monoglyceride with respect to 100 parts by weight of wheat flour is 0.00001 part by weight or more, especially 0.0001 part by weight or more, especially 0.001 part by weight or more, It is preferably used so as to be not more than parts by weight, particularly not more than 0.005 parts by weight, particularly not more than 0.003 parts by weight. Organic acid monoglyceride is used in combination with ι carrageenan to improve softness and taste after storage in a steamer (heater) or after cooking in a microwave oven, and also prevents stickiness and provides a good texture Although there is an effect to be achieved, if the amount of the organic acid monoglyceride is too small, this effect cannot be sufficiently obtained. However, if the amount of the organic acid monoglyceride is too large, the flavor may be affected.

  In addition, it is preferable to use 40-70 weight part of water with respect to 100 weight part of wheat flour, and it is more preferable to use 50-60 weight part. By being in this range, the effect that the dough is well organized is obtained.

  In the production of Chinese bun dough, the mixing order of the dough raw materials is not particularly limited. However, it is preferable that ι carrageenan is previously mixed with sugars such as sugar because it does not become lumpy and a good dispersion state is obtained.

  Usually, Chinese bun dough is manufactured by mixing oil and fats such as shortening and dough raw materials other than the expansion agent such as yeast, and mixing and kneading the mixture with oils and fats such as shortening and yeast. .

5. Chinese buns In order to produce Chinese buns using the Chinese bun dough produced as described above, the Chinese bun dough is wrapped in Chinese bun dough and shaped according to conventional methods, and then fermented under specified conditions. Then steam with a steamer.

  As described above, the Chinese buns of the present invention include meat buns, buns, and various other buns. Therefore, the ingredients include minced meat such as pork, vegetables such as bamboo shoots, leeks, shiitake mushrooms, In addition to ingredients obtained by further mixing ingredients for seasoning with seafood such as mushrooms, shrimps and shark fins, various things such as red bean paste, chestnut crab, curry and cheese can be used. Moreover, you may add organic acid monoglyceride with respect to ingredients, for example, you may mix the above-mentioned organic acid monoglyceride containing composition and ingredients.

  The Chinese buns of the present invention are particularly excellent in preservability and resistance to microwave ovens in a steamer (heater), and are baked or frozen as described above as Chinese buns distributed and sold. It is valid. In addition, the Chinese buns of the present invention are effective as a product that is stored and sold for a long time in a steamer (insulator) because it is excellent in preservability in a steamer (insulator).

6). Frozen When freezing Chinese buns, the steamed Chinese buns are cooled to −15 ° C. to −30 ° C. according to a conventional method, frozen and stored. At this time, both slow freezing and quick freezing can be employed, but quick freezing is preferable because it can suppress the coarsening of ice crystals.

7). Thawing / cooking Method of thawing frozen Chinese buns ・ Cooking can be done by natural thawing by standing at room temperature, thawing in a refrigerator overnight or overnight, and then cooking in a microwave oven, A method of cooking by heating with a steamer (heater) can be employed. Moreover, it is also possible to perform cooking by heating together with thawing by directly heating in a microwave oven without thawing in advance.

  EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to a following example, unless the summary is exceeded. In the following, “%” and “parts” mean weight basis.

[Example 1]
<Production of ingredients>
Ingredients were prepared according to the following procedure as the following ingredients.

(Ingredient mix)
Pork belly (minced rose meat): 460.0g
Bamboo shoots (about 3-5mm square cut): 82.0g
Deep soy sauce: 11.2g
Bread crumbs: 15.0g
Long onion (chopped): 22.4g
Salt: 7.5g
Umami seasoning (sodium glutamate): 3.0 g
Dried shiitake mushrooms (3-5mm after cutting back to water overnight, 4.7 times the dry matter): 82.1g
Raw ginger (Grated): 3.7g
Raw garlic (Grated): 3.7g
White pepper: 0.7g
Sesame oil: 7.5g
Sugar: 19.4g

(procedure)
1. Pork belly, thick soy sauce, salt, umami seasoning, and sugar were placed in a cake mixer and stirred at a low speed for 1 minute with a hook.
2. Boiled bamboo shoots, bread crumbs, long onions, dried shiitake mushrooms, ginger, fresh garlic and white pepper were added and stirred at low speed for 1 minute.
3. Sesame oil was added and stirred at low speed for 1 minute.
4). The mixed ingredients were divided into about 35 g.

<Preparation of organic acid monoglyceride-containing composition>
HLB11 sucrose stearate ("Ryoto (registered trademark) sugar ester S-1170" manufactured by Mitsubishi Chemical Foods Co., Ltd.) 3.5 parts at room temperature as an aqueous solution of maltooligosaccharide (Santo Starch Kogyo Co., Ltd. ”, Dispersed in 68 parts of a mixture of 60 parts of malto-oligosaccharide solid content of 72% by weight and 8 parts of water, heated with stirring and heated to 75 ° C. (hereinafter referred to as“ oligosaccharide liquid ”).
On the other hand, 3.5 parts of succinic acid monoglyceride ("Poem B-30" manufactured by Riken Vitamin Co., Ltd., using stearic acid as a fatty acid) is dispersed in 25 parts of demineralized water, and stirred while raising the temperature to 60 ° C. An aqueous dispersion of the structure was obtained.
The oligosaccharide solution was cooled to 55 ° C., and the aqueous dispersion of the lamellar structure of the succinic monoglyceride was added and stirred for 20 minutes. Next, an aqueous dispersion of a lamellar structure was prepared by cooling to 45 ° C. (hereinafter referred to as “Composition A”). In addition, confirmation of the lamella structure of the succinic acid monoglyceride of the composition A was performed by observation with a polarizing microscope. A polarization cross was observed in the photograph of the polarizing microscope, and it was found that the composition A had a lamellar structure.
This composition A contains 3.5% by weight of sucrose stearate, 43% by weight of maltooligosaccharide, and 3.5% by weight of a lamellar structure of succinic monoglyceride.

<Preparation of dough (skin) and frozen meat bun>
As the following dough (skin) formulation, dough (skin) and frozen meat buns were prepared by the following procedure.

(Fabric (skin) combination)
Powerful flour: 300g
Composition A: 4.5 g
ι Carrageenan: 1.5g
Sugar: 30g
Salt: 3g
Shortening: 7.5g
East food: 0.6g
Dry yeast: 7.5g
Water: 177 g (Example 1, Comparative Example 1), 168 g (Comparative Examples 2 and 3)

(procedure)
1. ι Carrageenan was rubbed with 10g of sugar.
2. Dry yeast and shortening and raw materials other than water were mixed, sieved and placed in a bowl.
3. A solution of dry yeast dissolved in kneaded water was placed in a bowl.
4). A hook was attached to the cake mixer and kneaded for 5 minutes at low speed and for 1 minute at high speed.
5. Shortening was added and kneaded for 5 minutes at low speed and 4 minutes at high speed.
6). The dough was left for 20 minutes, and the dough was passed twice through a mincher without a cutter with an 8 mm die.
7). The dough was divided into 60 g and 35 g of ingredients were wrapped.
It fermented for 30 minutes with the dry proofer of 8.555-60 degreeC.
9. Steamed for 15 minutes in a steamer, cooled for 20 minutes, and then immediately frozen at -24 ° C to obtain frozen meat buns.

<Evaluation of preservability and resistance to microwave oven in steamer (heater)>
The preservation | save in the steamer (heater) of the obtained frozen meat bun and the microwave oven tolerance at the time of defrosting and cooking with a microwave oven were evaluated.
With regard to storability in a steamer, when the frozen meat buns thawed at 10 ° C. overnight are stored in an incubator (65 to 75 ° C.) (storage time: 1 hour, 2 hours, 3 hours, 5 hours) Changes were evaluated.
Moreover, about microwave oven tolerance, the food texture at the time of heating a frozen meat bun as it was in a microwave oven (500 W and 4 minutes) was evaluated. Heating in a microwave oven was performed by placing meat buns on a plate and spraying water on the surface with a spray, and then heating the wraps (meat bun temperature 80 ° C.).
Tables 1 to 4 show the evaluation results of the preservability in the steamer, and Table 5 shows the evaluation results of the resistance to the microwave oven.
The evaluation item was a method of adding points when it was felt strongly with 5 points of soft feeling, 0 points of stickiness, 0 points of hardness, 0 points of pulling feeling and 5 points of deliciousness. .

[Comparative Example 1]
A frozen meat bun was obtained in the same manner as in Example 1 except that the composition A was not added to the dough, and was evaluated in the same manner. The results are shown in Tables 1-5.

[Comparative Example 2]
Frozen meat buns were obtained and evaluated in the same manner as in Example 1 except that ι carrageenan was not added to the dough (however, the amount of water used in the dough was changed as described above). The results are shown in Tables 1-5.

[Comparative Example 3]
Frozen meat buns were obtained and evaluated in the same manner as in Example 1 except that the composition A and ι carrageenan were not added to the dough (however, the amount of water used in the dough was changed as described above). . The results are shown in Tables 1-5.

  From the above results, by adding ι carrageenan and organic acid monoglyceride to the dough of Chinese buns, even if it is frozen meat buns, the shelf life in the steamer (heater) and when thawing and cooking in the microwave It can be seen that resistance to microwave oven can be improved and taste can also be improved.

Claims (5)

  Chinese buns characterized in that the dough contains ι carrageenan and organic acid monoglyceride.   The Chinese bun according to claim 1, wherein the organic acid monoglyceride is present in a lamellar structure.   The Chinese buns according to claim 1 or 2, which are frozen or refrigerated.   ι Chinese bun dough characterized by containing carrageenan and organic acid monoglyceride.   A method for producing Chinese buns comprising mixing a composition containing ι carrageenan and an organic acid monoglyceride and flour to obtain a Chinese bun dough, and wrapping the ingredients with the dough.