JP2020018269A - Paotzu additive and paotzu - Google Patents

Abstract

To provide a paotzu that prevents a deterioration of the quality of paotzu dough even after humidification and heat insulation for a long time.SOLUTION: The present invention provides a paotzu additive containing glucose oxidase, gluten, pea starch and alginate, and a paotzu having dough containing the paotzu additive and wheat flour.SELECTED DRAWING: None

Description

  The present invention relates to an additive for Chinese buns and a Chinese bun produced using the additive for Chinese buns.

  Chinese buns, such as meat buns and buns, are foods that have dough mainly made of flour and are wrapped in dough with ingredients (bean paste) such as meat, side dishes, and red bean jam. Usually, Chinese buns are prepared by wrapping ingredients in dough, shaping them, fermenting them, and steaming them with a steamer. In such steam cooking, evaporation of water during heating is suppressed, so that the dough becomes fluffy and a favorable texture can be obtained in harmony with the ingredients.

  Patent Literature 1 describes Chinese buns containing flour obtained by combining a flour with starch or modified starch and adjusting the amount of crude protein. Patent Document 2 describes a method for producing breads, which comprises adding and kneading one or more of glucose oxidase, catalase, and L-ascorbic acid, and propylene glycol alginate to a dough. Patent Document 3 describes a texture improving agent for improving the texture when a food is heated in a microwave oven, which comprises an alginate ester. Patent Document 4 describes a physical property improver for a wheat-based food, containing a water-soluble pea polysaccharide.

JP 2008-167713 A JP-A-2003-102367 JP-A-2002-281915 International Application Publication No. 2014/103833 pamphlet

  Chinese buns are sometimes displayed and sold in humidifiers such as steamers at convenience stores or the like. In that case, usually, after steam cooking, it is distributed and stored in a frozen state, and is heated again in a humidifier at the time of display and sold. As a result, the inside is warmed, and it is possible to eat in a state almost freshly made. On the other hand, if the exposure of water vapor in the humidifier is continued for a long time, the dough surface becomes excessively moist and becomes unsuitable for sale, for example, it becomes soggy and sticky. For this reason, usually, measures have been taken to dispose of Chinese buns heated for a certain period of time in a humidifier. Therefore, for the purpose of reducing loss due to disposal and the like, there is a need for a Chinese bun food that suppresses deterioration in the quality of dough even after being exposed to high-temperature steam for a long time.

  An object of the present invention is to provide an additive for Chinese bun which suppresses deterioration of the quality of Chinese bun dough even after long-time humidification and heat retention, and a Chinese bun which suppresses deterioration of the quality of dough.

  The additive for Chinese buns of the present invention contains glucose oxidase, gluten, pea starch and alginic acid ester.

  The Chinese bun of the present invention has a dough comprising a Chinese bun additive containing glucose oxidase, gluten, pea starch and alginate, and flour.

In a preferred embodiment, the content of pea starch is 0.25% by mass or more and 1.6% by mass or less based on the content of flour. In another preferred embodiment, the content of glucose oxidase is 1.5 × 10 ⁻⁵ mass% or more and 1.2 × 10 ⁻⁴ mass% or less with respect to the content of flour, and the content of gluten is Is from 0.06% by mass to 0.4% by mass with respect to the flour content. In another preferred embodiment, the content of the alginate is 0.01% by mass or more and 0.25% by mass or less based on the content of the flour. In another preferred aspect, the dough is a Chinese chunk of wrapping ingredients.

  Advantageous Effects of Invention According to the present invention, it is possible to provide a Chinese bun in which the deterioration of the quality of the Chinese bun fabric is suppressed even after long-time humidification and heat retention.

It is a photograph which shows the cross section of the Chinese bun of Example 2 and a reference example 8 hours after a steamer storage.

  Hereinafter, the Chinese bun additive according to the present invention and the Chinese bun containing the Chinese bun additive in a dough will be described in detail. The description of “%” in this specification means “% by mass” unless otherwise specified.

[Additive for Chinese bun]
The additive for Chinese buns according to the present embodiment (hereinafter also referred to as “the additive”) contains at least glucose oxidase, gluten, pea starch, and alginic acid ester. This additive is blended with Chinese bun dough (hereinafter, also simply referred to as "dough") together with flour, water, and auxiliary ingredients as main ingredients. The Chinese bun according to the present embodiment is manufactured by, for example, mixing dough raw materials including flour, water, auxiliary materials, and the present additive to prepare dough, and wrapping ingredients with the dough.

(Glucose oxidase)
Glucose oxidase is an oxidase that catalyzes the reaction of producing gluconic acid and hydrogen peroxide using glucose, oxygen and water as substrates. It is presumed that hydrogen peroxide generated by this reaction promotes the formation of SS bonds (disulfide bonds) by oxidizing SH groups in the protein and forms a crosslinked structure in the protein. Glucose oxidase is known to be derived from microorganisms or plants, but any glucose oxidase may be used as long as it has the above-mentioned enzyme activity. Glucose oxidase used in the present additive may be a mixture with other preparations as long as it has the enzyme activity of glucose oxidase and does not inhibit the effects of the present invention. For example, an enzyme preparation obtained by mixing glucose oxidase and catalase may be used. The method of obtaining glucose oxidase contained in the present additive is not particularly limited, and any commercially available glucose oxidase or enzyme preparation may be used.

The content of glucose oxidase may be appropriately selected according to the type of dough, the production method, and the like. For example, the content of glucose oxidase is 1.0 × 10 ⁻⁵ % or more and 5.0 × 10 ⁻⁴ % with respect to the content of flour. It is sufficient if it is not more than 1.5 × 10 ⁻⁵ % and not more than 1.2 × 10 ⁻⁴ %, more preferably not less than 2.5 × 10 ⁻⁵ % and not more than 8.5 × 10 ⁻⁵ %. Alternatively, glucose oxidase is added to the dough so that the enzyme activity of glucose oxidase per gram of wheat flour is 0.001 U or more, more preferably 0.002 U or more and 10 U or less, and still more preferably 0.003 U or more and 0.2 U or less. Is preferably performed. If the content of glucose oxidase is too small, the effect of the present additive may not be sufficiently obtained, and if the content of glucose oxidase is too large, the dough becomes too hard and the texture may be reduced.

  The enzyme activity of glucose oxidase is determined by the following method. Using glucose as a substrate, hydrogen peroxide is produced by reacting glucose oxidase in the presence of oxygen, and the color tone of the quinone imine dye produced by reacting the produced hydrogen peroxide with peroxidase in the presence of aminoantipyrine and phenol. At a wavelength of 500 nm to quantify the enzyme activity. At this time, the amount of enzyme required to oxidize 1 μmol of glucose per minute is defined as 1 U (unit).

(gluten)
Gluten is a storage protein contained in cereals such as wheat, rye, and corn, and has been conventionally used for producing foods such as noodles and breads. Examples of gluten contained in the present additive include wheat gluten and corn gluten, and wheat gluten is particularly preferred. The form of wheat gluten is not particularly limited, and raw gluten obtained by separating from wheat flour, powdered active gluten, dried gluten or chemically modified gluten or active gluten, and then dried, powdered modified gluten, etc. May be used. The method for obtaining gluten contained in the present additive is not particularly limited, and any commercially available gluten may be used.

  The gluten content may be appropriately selected according to the type of dough, the production method, and the like. For example, the content may be 0.01% or more and 2% or less with respect to the flour content, and may be 0.06% or more. 0.4% or less is preferable, and 0.1% or more and 0.3% or less are more preferable. If the content of gluten is too small, the effect of the present additive may not be sufficiently obtained, and if the content of gluten is too large, the elasticity of the dough may be too strong and the texture may be reduced. Further, the ratio (mass ratio) of the content of gluten to glucose oxidase, from the viewpoint of improving the texture and appearance of the dough, for example, gluten: glucose oxidase may be 20: 1 or more and 200000: 1 or less, It is preferably from 500: 1 to 27000: 1, more preferably from 1100: 1 to 12000: 1.

(Pea starch)
Pea starch means starch that is contained in about 50% of pea grains. Pea (Pisum sativum L.) is a 1-2 year grass of the legume family and is a plant widely used for food, and its type is not particularly limited. Starch is a natural polymer in which α-glucose molecules are polymerized by glycosidic bonds, and is composed of amylose having a linear molecular structure and amylopectin having a branched structure. The content (mass ratio) of amylose to the total amount of pea starch is about 20% or more and 30% or less.

  The method of producing pea starch is not particularly limited as long as it is produced using pea as a raw material according to a conventional method. Generally, proteins, salts, water-soluble polysaccharides, and dietary fiber are obtained by washing, drying, and removing the outer shell of the ripe peas as the raw material, and then repeatedly washing with water. By removing the like, the pea starch used in the present additive can be obtained. It is preferable that the pea starch contained in the present additive is further dried and made into a powder form. The method of obtaining the pea starch contained in the present additive is not particularly limited, and a commercially available product may be used. The pea starch contained in the present additive may be unprocessed (raw starch) or processed starch processed by a known method. In addition, the "water-soluble pea polysaccharide" described in Patent Document 4 is produced by extracting a fiber fraction from a pea seed from which a starch fraction has been removed with water or hot water. As is clear from the fact that it contains galacturonic acid, arabinose and galactose as constituent sugars, it is a compound different from the pea starch used in the present additive.

  The content of pea starch may be appropriately selected according to the type of dough, the production method, and the like. For example, the content may be 0.05% or more and 5% or less based on the flour content. % Or more and 1.6% or less, more preferably 0.4% or more and 1.2% or less. If the content of pea starch is too small, the effect of the present additive may not be sufficiently obtained, and if the content of pea starch is too large, the suppleness and texture of the dough may be reduced.

(Alginate)
Alginic acid esters are derivatives in which propylene glycol is ester-bonded to at least a part of the carboxyl group of uronic acid, which is a constituent sugar of alginic acid, and is also referred to as propylene glycol alginate. The raw material and production method of the alginic acid ester are not particularly limited, and an alginic acid ester produced according to a known method may be used. For example, after washing brown algae containing alginic acid with dilute sulfuric acid, immersing in a sodium carbonate solution to extract sodium alginate, precipitating with sulfuric acid to form alginic acid, and performing an esterification reaction with propylene oxide according to a conventional method. , Can be manufactured. Alginic acid esters that are commercially available may be used. The average molecular weight, molecular weight distribution, esterification degree, constituent sugar ratio and the like of the alginate used in the present additive are not particularly limited.

  The content of the alginate ester may be appropriately selected according to the type of the dough, the production method, and the like. For example, the content may be 0.001% or more and 1% or less based on the flour content, and may be 0.01% It is preferably at least 0.25% and more preferably at least 0.05% and at most 0.2%. If the content of the alginate ester is too small, the effect of the additive may not be sufficiently obtained.If the content of the alginate ester is too large, the elasticity of the dough becomes strong, and the fluffy texture unique to Chinese buns May weaken.

  This additive is not limited as long as it contains a combination of glucose oxidase, gluten, pea starch and alginate, and may be in the form of a powder or granulated into granules. It may be in a form. Further, it may be in a liquid form in which the present additive is suspended in water. The present additive may contain other components such as excipients and the above-mentioned catalase, in addition to glucose oxidase, gluten, pea starch and alginic acid ester, as long as the effects of the present invention are not impaired. The present additive may be a set obtained by combining individually packaged glucose oxidase, gluten, pea starch and alginate.

  The method of adding this additive is not particularly limited as long as each component is uniformly blended into the dough during the preparation of the dough, and may be appropriately selected according to the type of the Chinese bun and the method of manufacturing the dough. Can be. For example, a powder, granule or liquid present additive may be mixed with flour, and the present additive is dispersed or dissolved in a part of water (kneading water) mixed with flour, and the dispersion or solution is added to flour. May be added. In addition, glucose oxidase, gluten, pea starch and alginic acid ester may be individually added at the same time, or each component may be added at a different time.

  The content of the present additive in the dough may be appropriately selected according to the type of the dough and the like within a range in which the effect of the present additive is obtained. For example, 0.05% or more based on the content of flour It is sufficient if it is 5% or less, and preferably 0.3% or more and 3% or less. If the content of the present additive is too small, the effect of the present additive may not be sufficiently exhibited. On the other hand, if the content of this additive is too large, the dough becomes too hard and the texture may be reduced.

[Chinese man]
The Chinese bun according to the present embodiment is characterized by having a dough containing the present additive and flour. In addition, in this specification, "Chinese bun" means steamed breads produced by shaping dough kneaded using flour or the like as a raw material and steaming with steam. Examples of Chinese buns include meat buns, buns, curry buns, pizza buns, cheese buns, char shou buns (shakin buns), wrappers (paozu), etc., which are all or part of the ingredients wrapped in dough. It is. In addition, buns (mantou), steamed bread, and the like that do not contain ingredients are also included.

  The Chinese bun dough according to the present embodiment contains flour, water and the present additive as main raw materials. Wheat flour is classified into, for example, soft flour, medium flour, semi-strong flour, strong flour, durum flour, etc., and these may be appropriately selected according to the method of producing Chinese bun and the type of ingredients. It is preferable to use at least one of a medium flour and a soft flour, and it is more preferable to use a combination of both, since a feeling and an appropriate elasticity can be obtained. The content of the flour in the dough may be appropriately selected according to the type of the dough and the like. For example, the content of the flour based on the total amount of the dough raw materials excluding water may be 70% or more and 90% or less, and is preferably 75% or more and 85% or less. Flour other than flour may be used in addition to flour.

  The dough ingredients other than flour and the present additive are not particularly limited, and ordinary dough ingredients used for producing Chinese buns may be used. Examples of dough raw materials that can be used in the present embodiment include sugars (excluding polysaccharides) such as sucrose, fructose, glucose, starch syrup, and isomerized sugars; salt; fats and oils such as shortening, butter, lard, and margarine; (Yeast); swelling agents such as baking powder and baking soda; The amounts of these sugars, salt, fats and oils, yeast and leavening agent are not particularly limited, and may be appropriately selected according to the type and production method of the Chinese bun.

  By adding saccharides, the taste can be improved and the fermentation of the dough can be promoted. From this viewpoint, the amount of the saccharide may be, for example, 5% or more and 25% or less with respect to the amount of the flour. By incorporating salt, the resilience and taste can be improved. From this viewpoint, the compounding amount of the salt may be, for example, 0.1% or more and 3% or less with respect to the compounding amount of the flour. By blending fats and oils, the volume of the dough can be increased and elasticity can be imparted to the dough. From this viewpoint, the amount of the fat or oil may be, for example, 1% or more and 10% or less with respect to the amount of the flour. Both yeast and leavening agents are used to inflate flour-blended dough and create a fluffy texture unique to Chinese buns. Either the yeast or the leavening agent may be blended in the dough, but it is preferable to blend both of them in the dough. The amount of yeast may be, for example, 0.5% or more and 1.5% or less with respect to the amount of flour, and the amount of swelling agent may be, for example, 0.1% or more and 3% or less with respect to the amount of flour. Should be fine.

  In addition, besides the present additive and the above-mentioned dough ingredients, starches other than pea starch, eggs, proteins, coloring agents, seasonings, polysaccharides other than alginate, flavoring agents, flavoring agents, emulsifiers, surfactants, etc. It may be blended. These components may be blended in amounts that do not impair the effects of the present embodiment. Starches other than pea starch may be those generally used in the production of foods, and include, for example, flour starch, mung bean starch, potato starch, tapioca starch, rice starch, waxy corn starch, sugarcane starch, and modified starches thereof (for example, Dextrin, pregelatinized starch, oxidized starch, etc.). The polysaccharide excluding the alginate ester may be any polysaccharide that is used as a thickening polysaccharide in the production of foods, and includes, for example, xanthan gum, guar gum, alginic acid, sodium alginate, tara gum and the like.

  The amount of water used for the production of the dough may be appropriately adjusted according to the type of the dough and the production method, and is not particularly limited. The amount of water to be added may be, for example, 30% or more and 70% or less, preferably 40% or more and 60% or less based on the total amount of flour. This is because the kneaded dough is well organized in this range.

  The dough according to the present embodiment may be manufactured according to a conventionally known method, and the flour, the present additive, water and other dough materials are mixed and kneaded (kneaded) manually or using a known kneading apparatus. By doing so, what is necessary is just to manufacture. There is no restriction on the order in which the dough ingredients are added. For example, dough may be manufactured by a straight method (direct kneading method) in which all dough ingredients are mixed and kneaded at once, or a part of flour, water, salt and yeast are kneaded first and fermented. Thereafter, the dough may be manufactured by the sponge method of mixing and kneading with the remaining dough ingredients.

  The method for producing the Chinese bun according to the present embodiment is not particularly limited except that a dough containing the present additive is used, and may be produced according to a known method. For example, after the primary fermentation of the dough produced by the above-described method, the dough is divided into pieces, the ingredients are wrapped in the divided dough, molded, and then subjected to secondary fermentation under predetermined conditions, and then steamed. By steaming, the Chinese bun according to the present embodiment can be manufactured.

  As described above, the Chinese buns according to the present embodiment include various types depending on the ingredients wrapped in the dough, such as meat buns, buns, curry buns, and pizza buns. There is no particular limitation on the ingredients, and various ingredients such as side dish ingredients and sweet ingredients are used. As side dish ingredients, for example, minced meat such as pork, bamboo shoots, leeks, shiitake mushrooms and other vegetables and mushrooms mixed with seasonings, meat bean jam, curry flavored bean jam using curry flavored seasoning, pizza sauce Pizzas containing bean paste. Examples of the sweetness-based ingredients include red bean paste such as tsubuan, koshian, white bean and sesame bean, and cream bean such as custard cream.

  The manufactured Chinese bun may be subjected to a freezing treatment for the purpose of extending the storage period and facilitating distribution. When freezing Chinese steamed bun, the steamed Chinese steamed bun is put into a known refrigerator or the like, cooled to, for example, −30 ° C. or more and −15 ° C. or less, frozen and stored. The freezing method may be either slow freezing or quick freezing, but quick freezing is preferable because coarsening of ice crystals can be suppressed. This freezing treatment enables long-term storage of Chinese buns, distribution and sale in a frozen state, and also allows the taste and texture of freshly cooked food to be almost the same as when freshly eaten.

  When Chinese buns are sold over-the-counter at convenience stores, supermarkets or shops, the Chinese buns distributed and stored in a frozen state are steamed and cooked again with a steamer such as a steamer, and displayed in a humidified and warmed state. By moisturizing and keeping warm in the steamer, the moist and soft texture of the Chinese bun is maintained, and the Chinese bun can be provided to consumers with a flavor and texture that is warm and almost fresh. The method of humidifying and heating the frozen Chinese bun is not particularly limited, and a known steamer such as a steamer may be used. The method may be performed, for example, at a temperature of 65 ° C. or more and 75 ° C. or less.

  On the other hand, when selling Chinese buns at these stores, the Chinese buns heated for a long time often remain in the steamer. If the heating is extended for a long time, the dough surface becomes excessively moist due to the prolonged exposure of the steam to the Chinese bun, and the dough surface becomes sticky and the flavor of the Chinese bun may be impaired . On the other hand, the present inventors, as a result of intensive studies, by adding a composition containing a combination of glucose oxidase, gluten, pea starch and alginic acid ester to the dough as an additive, The present inventors have found that it is possible to suppress the quality deterioration of the dough due to exposure to high-temperature steam and to improve the texture after long-time heating in the steamer, and thus completed the present invention.

  More specifically, by adding this additive to the dough, after the steamed cooking of the Chinese bun, the dough's surface becomes sticky, the dough's surface becomes sticky, and the fluffy texture peculiar to the Chinese bun (hereinafter also referred to as "fluffiness") Do), and impart the restoring shape of the shape at the time of eating, and, for Chinese buns after steaming for a long time, suppress the reduction of the texture such as swelling, stickiness, fluffiness and restorability, It is possible to improve the preservability in a humidifying warmer such as a steamer.

  Here, the “doughness of the dough surface” means the texture of a moist or excessively moist dough that occurs when eating Chinese buns, which exceeds the moist texture of steamed dough. The “stickiness of the dough surface” is the stickiness of the dough surface caused by the dough containing moisture, and refers to a feeling that the dough surface sticks to teeth and lips when eating Chinese buns. "Softness" means the soft and soft texture unique to Chinese buns and steamed buns, which is created by steaming sponge-like expanded dough. Is low. "Resilience" refers to the ease with which deformation due to eating can return, and refers to the texture felt as elasticity or bouncing when chewing Chinese buns. Poor resilience results in a crispy texture or crushing of the dough when chewed.

  The effect of improving the preservability over a long period of humidification and heat treatment provided by blending this additive into the dough is as follows: starch oxidase, gluten, and pea are used for starch and protein of flour, which is the main raw material of the dough. It is considered that the interaction between starch and alginate works. As described above, the Chinese bun according to the present embodiment in which the present additive is blended with the dough has excellent storage stability for long-term humidification and heat treatment, and is therefore displayed and displayed in a steamer installed at a store of a convenience store or the like. Very useful as a Chinese bun sold.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.

  In order to confirm the effect of the present additive on improving the storage stability of the Chinese bun, a Chinese bun was prepared using a dough containing the present additive, and a sensory test was performed on the obtained Chinese bun.

[Preparation of Chinese bun]
0.695 part of pea starch, 0.174 part of wheat gluten, 0.00104 part of an enzyme preparation containing glucose oxidase and catalase, and 0.05 part of alginate were mixed to prepare an additive of Example 1. As dough raw materials, 70 parts of medium flour, 30 parts of flour, 14 parts of granulated sugar, 1 part of salt, 4 parts of shortening, 0.9 parts of dry yeast, 52 parts of water, 1 part of baking powder, Example 1 prepared above Was added to a home bakery (Matsushita Electric Industrial Co., Ltd., automatic home bakery (for home use) SD-BT102). Next, dough ingredients were kneaded and subjected to primary fermentation (temperature 28 ° C., humidity 80% RH, 60 minutes) in a bread dough course. The obtained dough was minced with a mincher and then divided into 60 g portions, and the divided dough was covered with wet gauze and allowed to stand as a bench time for 10 minutes. Thereafter, the dough was formed into a disk having a diameter of about 12 cm, and subjected to secondary fermentation in a stove at a temperature of 38 ° C. and a humidity of 80% RH for 20 minutes to prepare a Chinese bun. The prepared Chinese bun was steamed with a steamer for 10 minutes, and then rapidly frozen at −40 ° C. for 30 minutes using a blast chiller. The frozen Chinese bun was stored in a freezer at −20 ° C. until subjected to steamer cooking described below.

  Except that the content of each component of the additive was adjusted to have the composition shown in Table 1 below, Chinese buns of Examples 2 to 8 and Comparative Examples 1 to 15 were prepared in the same manner as in Example 1; Frozen. A Chinese bun of Reference Example was prepared and rapidly frozen in the same manner as in Example 1 except that no additive was added. As shown in Table 1, the Chinese buns of Examples 1 to 8 were prepared by blending this additive consisting of pea starch, wheat gluten, glucose oxidase and alginic acid ester into the dough, while the Reference Example and Comparative Example 1 were prepared. ~ 15 Chinese buns are prepared without mixing one or more of pea starch, wheat gluten, glucose oxidase and alginate in the dough. The dough of Comparative Example 11 was mixed with potato starch (processed starch crosslinked with hydroxypropylated phosphoric acid) instead of pea starch, and the dough of Comparative Example 12 was replaced with tapioca starch instead of pea starch. (Modified starch processed with acetic acid). In addition, the dough of Comparative Example 13 was mixed with xanthan gum instead of alginic acid ester, the dough of Comparative Example 14 was mixed with alginic acid, and the dough of Comparative Example 15 was replaced with alginic acid ester. The replacement dough contains sodium alginate.

[Sensory test]
Each frozen Chinese bun prepared as described above was placed in a steamer and cooked at a temperature of 70 ° C. while supplying steam. Four special panelists evaluated the taste (texture) of each test sample which had been steam cooked for 1, 3, 5 and 8 hours. Each panelist ate one test sample, and evaluated the softness of the dough surface, the stickiness of the dough surface, the fluffiness and the resilience according to the following five-grade evaluation criteria. In addition, the level which can be sold was set to 4 or more. Table 2 shows the average scores of the four expert panelists evaluated out of 5 points.
(Darkness) 5 points: Dough on the surface of the dough is fairly small. 4 points: Drift on the surface of the dough is slightly less. 3 points: Drift on the surface of the dough is slightly more. Significant surface softness.
(Sticky) 5 points: The surface of the material has very little stickiness and is hard to stick to the teeth. 4 points: The surface of the material is slightly less sticky and does not easily adhere to the teeth. 3 points: The surface of the material is slightly sticky and slightly to the teeth. Easy to stick 2 points: Lots of stickiness on the surface of the dough and easy to stick to the teeth 1 point: Significant stickiness on the surface of the dough and sticks to the teeth quite easily.
(Fluffy feeling) 5 points: Pasapasa feeling and united feeling are weak, and fluffy feeling is strong. 4 points: Pasapasa feeling and united feeling are slightly weak, and fluffy feeling is somewhat strong. 3 points: Pasapasa feeling and united. Slightly strong feeling and slightly weak fluffy feeling 2 points: Pasapasa feeling and coherent feeling are weak and fluffy feeling 1 point: Pasapasa feeling and coherent feeling are quite strong and fluffy feeling is considerably weak.
(Resilience) 5 points: Strong resilience, 4 points: Resilience is slightly strong, 3 points: Resilience is slightly weak, 2 points: Resilience is weak, 1 point: Resilience is considerably weak.

  As a result of the sensory test, as shown in Table 2, the Chinese sesame prepared in Example 1 to 8 using the additive containing a combination of glucose oxidase, gluten, pea starch and alginic acid ester was steamed for 5 hours by steamer or Even after storage for 8 hours, the swelling, stickiness, fluffiness, and deterioration of restorability were suppressed, and excellent evaluation was maintained.

  FIG. 1 is a photograph showing the state of the cross section of the Chinese bun in Example 2 and Reference Example after heating in a steamer for 8 hours. As shown in FIG. 1, in the Chinese bun of Example 2 in which this additive was blended into the dough, moderate bubbles were formed throughout the dough, the dough expanded, the bulk increased, and the shape was further increased for 8 hours. It was observed that it was maintained after the heating.

As described above, by adding the present additive containing glucose oxidase, gluten, pea starch and alginic acid ester to the dough, it was possible to suppress the deterioration of the quality of the Chinese dough even after long-term humidification and heat retention. It was confirmed that the quality deterioration of the dough due to exposure to high-temperature steam was suppressed, and the texture after long-term humidification and heat treatment in the steamer could be improved.

Claims (6)

  An additive for Chinese bun containing glucose oxidase, gluten, pea starch and alginic acid ester.   A Chinese bun having a dough comprising the Chinese bun additive of claim 1 and flour.   The Chinese bun according to claim 2, wherein the content of the pea starch is 0.25% by mass or more and 1.6% by mass or less based on the content of the flour. The content of the glucose oxidase is 1.5 × 10 ⁻⁵ mass% or more and 1.2 × 10 ⁻⁴ mass% or less with respect to the content of the flour, and
The content of the gluten is 0.06% by mass or more and 0.4% by mass or less based on the content of the flour.
4. The Chinese bun according to claim 2 or 3.   The Chinese bun according to any one of claims 2 to 4, wherein the content of the alginate is 0.01% by mass or more and 0.25% by mass or less based on the content of the flour. The Chinese bun according to any one of claims 2 to 5, wherein the dough wraps ingredients.