JP2022115636A - Method of preparing chinese meat bun - Google Patents

Abstract

To provide a method of reducing extreme resilience (rubber-coated feeling) caused by microwave heating on a Chinese meat bun and a method of preparing the Chinese meat bun.SOLUTION: (1) A method of preparing a Chinese meat bun includes blending, to grain flour constituting a dough material of the Chinese meat bun, 0.15-1.75 wt.% of a soybean protein material having TCA-solubility coefficient of 15-25%. (2) A method of reducing extreme resilience (rubber-coated feeling) caused by microwave heating on a Chinese meat bun by blending, to grain flour constituting a dough material of the Chinese meat bun, 0.15-1.75 wt.% of soybean protein material having TCA-solubility coefficient of 15-25%.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing Chinese steamed buns in which extreme elasticity (gumming) caused by microwave heating is reduced.

Chinese steamed buns are made by mixing flour, water, yeast, salt, sugar, oil, leavening agent, etc., with wheat flour as the main ingredient. It is steamed.
Depending on the "an" that is wrapped, various flavors have penetrated the market, such as meat buns with minced pork, bean paste buns with bean paste, and pizza sauce and cheese pizza buns.
In addition, the "Chinese buns" referred to in the present invention are mainly made of wheat flour etc., and the manufacturing method is not particularly limited, including direct kneading method, medium dough method, liquid method, hot water method etc. .

Generally, Chinese steamed buns are steamed in a steamer such as a steam basket and provided to consumers in a fresh state.
In the freshly-made state, the wheat flour starch in the dough is sufficiently pregelatinized, resulting in a moist and soft texture.
However, when it cools down, the starch ages, making the dough dry and hard.
Therefore, in order to eat freshly made Chinese steamed buns, the time and place are restricted.

Looking at the food scene of consumers in recent years, working from home has rapidly spread against the backdrop of the global spread of COVID-19, and opportunities to eat at home have increased.
Furthermore, since eating out has decreased, there are fewer opportunities to enjoy freshly prepared deliciousness.

Refrigerated and frozen Chinese buns are available as a means of providing freshly-made Chinese buns to consumers.
Refrigerated Chinese buns are steamed Chinese buns that are frozen, rewarmed in a refrigerated area at the distribution stage, and sold in refrigerated showcases.
Frozen Chinese buns are steamed Chinese buns that are frozen and distributed and sold in a frozen state.
The most desirable method for reheating these products is a method of reheating them with a steamer at home, which is excellent in that it gives the texture and texture of freshly made products.
However, considering the fact that each household needs a steamer such as a steamer and the time and effort involved in steaming and cooking, it is not established as a general method.

On the other hand, with the spread of microwave ovens, the method of reheating by microwave oven is becoming established as a general method.
The advantage of this method is that it requires less time and effort and can be cooked in a shorter time than the method of reheating with a steamer.
However, microwave heating deteriorates the texture of the dough and impairs its commercial value.

Chinese steamed buns that are supposed to be heated in a microwave oven have a hard texture after being microwaved, and are extremely elastic (rubberized).
As a result, the dough tends to be crispy and melt in the mouth poorly.
Conventionally, it has been reported that not only Chinese steamed buns but also breads manufactured in a similar manner suffer from the same phenomenon of deterioration in texture that occurs when reheated in a microwave oven.

In Patent Document 1, by adding 0.1 to 5.0 parts by weight of soybean-derived water-soluble hemicellulose to 100 parts by weight of wheat flour to the dough of Chinese buns, the food after microwave heating is added. A manufacturing method has been reported which solves the drawbacks such as feeling pull, surface wrinkles, hardening and shrinkage over time.

In Patent Document 2, in breads and donuts characterized by containing 0.01% by weight or more of alginate, wrinkles on the surface after microwave heating are suppressed, the strength of grinding is reduced, and the food is crispy. It is reported that the feeling was realized.

In Patent Document 3, soft flour with low elasticity in physical properties is selected as cereal flour, and by combining starch or modified starch containing almost no protein, one of the causes of hardening when heated in a microwave oven. A method for producing Chinese steamed buns that prevents aggregation due to heat denaturation of proteins in wheat flour and has a good texture even after heating has been reported.

In Patent Document 4, by blending a large amount of water of 90% to 140% with respect to the weight of cereal flour in bread dough, it is uniformly heated in a short time and suppresses deterioration of texture due to microwave heating. has been reported to be possible.

Patent Document 5 is an invention of bread that is reheated in a microwave oven and eaten, and contains rice flour with a damaged starch amount of 15% by mass or more and 35% by mass or less as an active ingredient. It has been reported that quality deterioration such as deterioration of appearance and deterioration of texture such as occurrence of cracks is prevented.

As mentioned above, the effect of quality improvement technology for bread and Chinese buns that are reheated in a microwave oven is not necessarily sufficient, and there is room for improvement.
In addition, taking into account the need for additive-free food that has been spreading among consumers in recent years, it is difficult to say that solutions using food additives are suitable.

Japanese Patent Laid-Open No. 11-169138 JP 2002-281915 JP 2008-167713 JP 2016-049061 JP 2020-130030

An object of the present invention is to provide a method for reducing extreme elasticity (gumming) caused by microwave heating of Chinese steamed buns and a method for producing Chinese steamed buns.

Therefore, the present inventors have recognized the above problems and have made intensive studies to solve the problems. By adding 0.15 to 1.75% by weight of a certain soybean protein material, the inventors have found that the extreme elasticity (gumming) caused by microwave heating can be reduced, leading to the completion of the present invention.

That is, the present invention includes the following inventions.
(1) Chinese buns characterized by adding 0.15 to 1.75% by weight of soy protein material with a TCA solubilization rate of 15 to 25% to the flour constituting the raw material of the Chinese buns. Production method.
(2) Chinese buns characterized by adding 0.15 to 1.75% by weight of soy protein material with a TCA solubilization rate of 15 to 25% to the flour constituting the raw material of the Chinese buns. A method of reducing the extreme elasticity (rubberization) that occurs when heated in a microwave oven.

According to the present invention, it is possible to produce a crispy and melt-in-your-mouth Chinese bun dough without excessive elasticity after microwave oven heating in Chinese buns that are supposed to be heated in a microwave oven.

The present invention is characterized by blending a soy protein material with a TCA solubilization rate of 15 to 25% to the grain flour constituting the raw material of the Chinese bun in the mixing of kneading the raw materials. manufacturing method.
The present invention will be described in detail below.

(Chinese buns)
As the Chinese buns of the present invention, in addition to typical Chinese buns such as meat buns, red bean buns, and seafood buns, pizza buns, curry buns, and other fillings such as mapo tofu, mapo vermicelli, cheese, custard cream, mango, and chestnuts. All kinds of Chinese buns are included.
Also, the shape of the Chinese buns is not limited, and may be pleated like steamed meat buns or round like steamed buns with bean paste, and the size is not particularly limited either.

(flour)
Flours constituting the raw material for the dough of Chinese buns of the present invention include soft flour, all-purpose flour, semi-strong flour, strong flour, durum wheat flour, and the like.
These may be appropriately selected according to the manufacturing method and form of Chinese steamed buns and the type of ingredients.
It is preferable to use at least one of medium-strength flour and weak flour to achieve a texture that is soft, springy, light, and crisp and does not sticky in the mouth.
In addition to wheat flour, it is also possible to use grain flours other than wheat flour, such as whole wheat flour and rye flour.

Moreover, in the present invention, the dough raw materials other than flour are not particularly limited, and ordinary dough raw materials used for the production of Chinese steamed buns may be used.
Dough raw materials that can be used in the present invention include, for example, sugars such as sucrose, fructose, glucose, starch syrup, and isomerized sugar (excluding polysaccharides); salt; oils and fats 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 of Chinese steamed buns and the manufacturing method.

(soybean protein material)
The present invention is characterized by adding 0.15 to 1.75% by weight of a soybean protein material having a TCA solubilization rate of 15 to 25% to the flour constituting the raw material for the dough of Chinese buns.
Soybean protein material means protein derived from soybeans, and specifically, full-fat soymilk powder, prepared soymilk powder, defatted soymilk powder, isolated soybean protein, concentrated soybean protein, full-fat soybean flour, defatted soybean. Powder can be exemplified and can be used singly or in combination of two or more.
In the above soybean protein material, it is preferable to use a powdery soybean protein material.
In the present invention, the soybean protein material having a TCA solubilization rate of 15 to 25% is used in an amount of 0.15 to 1.75% by weight, preferably 0.2 to 1% by weight, and good crispness and melting in the mouth are obtained. Cheap.
If the soybean protein material is less than 0.15% by weight, no significant effect on crispiness or melting in the mouth is observed, and if it exceeds 1.75% by weight, the dough becomes sticky and unfavorably melts in the mouth.

(TCA solubilization rate)
In the present invention, a soybean protein material having a TCA (0.22 M trichloroacetic acid) solubility of 15 to 25% is used.
The TCA solubilization rate is preferably 20% or less, most preferably 15-18%.
When the soluble rate is less than 15%, no significant effect on crispness or melting in the mouth is observed, and when it exceeds 25%, no significant effect on crispness or melting in the mouth is observed.
The TCA solubilization rate refers to the dispersion obtained by dispersing the powdered soybean protein material in water so that the protein content is 1.0% by weight and stirring it sufficiently. It is the ratio of protein to be measured by the Kjeldahl method.

(range up)
The present invention provides Chinese buns characterized by adding 0.15 to 1.75% by weight of soybean protein material having a TCA solubilization rate of 15 to 25% to the flour constituting the raw material of the Chinese bun. This is a method of reducing the extreme elasticity (rubberization) that occurs when heating in a microwave oven.
The heating conditions of the microwave oven are not limited, and it is sufficient if the temperature of the center of the product rises to about 100 ° C. ) can be exemplified, preferably 500 W for 40 seconds.

EXAMPLES The present invention will be specifically described below with reference to Examples. In addition, unless otherwise specified, numerical values are based on weight.

(Examples and Comparative Examples)
Meat buns were prepared according to the following procedure.
1) Mix all the materials shown in Table 1 with Aikosha (mixer type: Mighty S30) at 1st speed: 2 minutes, 2nd speed:
The mixture was mixed for 4 minutes, and the kneading temperature was adjusted to 27°C.
2) The dough was divided into 50 g pieces and rolled into pieces.
3) The dough was spread into a disk shape of about 9 cm, and 30 g of the filling shown in Table 2 was wrapped.
4) The stuffed dough was placed on glassine paper, and proofed for 30 minutes in a fermentation chamber at a temperature of 40°C and a humidity of 60%.
5) After fermentation, it was steamed in a steamer at about 90°C for 10 minutes.
6) Allow to stand at room temperature for 20 minutes to remove rough heat, cover with food wrap film, quickly freeze at -20°C for 1 hour, and then store at -20°C.

強力粉は、「オーション」（日清製粉（株） 商品名）、薄力粉は、「バイオレット」（日清製粉製 商品名）、生イーストは、「レギュラー生イースト」（オリエンタル酵母（株）製 商品名）、ベーキングパウダーは、「ベーキングパウダー 赤プレミアム」（（株）アイコク 商品名）ショートニングは、「パンパスピュアレ」（不二製油（株）製 商品名）。

大豆たん白質素材は、「大豆たん白質Ａ（ＴＣＡ可溶化率：２．５％）」「大豆たん白質Ｂ（ＴＣＡ可溶化率：１１％）」「大豆たん白質Ｃ（ＴＣＡ可溶化率：１８％）」「大豆たん白質Ｄ（ＴＣＡ可溶化率：２３％）」（不二製油（株）製）。 (Table 1) Meat bun dough

Strong flour is “Auchion” (product name of Nisshin Flour Milling Co., Ltd.), soft flour is “Violet” (product name of Nisshin Flour Milling Co., Ltd.), fresh yeast is “Regular Fresh Yeast” (product name of Oriental Yeast Co., Ltd.) ), the baking powder is “Baking Powder Red Premium” (product name of Aikoku Co., Ltd.), and the shortening is “Pampas Purele” (product name of Fuji Oil Co., Ltd.).

The soy protein materials are "soy protein A (TCA solubilization rate: 2.5%)", "soy protein B (TCA solubilization rate: 11%)", "soy protein C (TCA solubilization rate: 18 %)” “Soybean protein D (TCA solubilization rate: 23%)” (manufactured by Fuji Oil Co., Ltd.).

フィリングは、「豚まんの具Ｒ」（田中食品興業所製 商品名） (Table 2)

The filling is “Pork Bun R” (trade name manufactured by Tanaka Shokuhin Kogyosho)

The resulting product was left overnight in a refrigerator at 5°C to thaw.
A sensory test was conducted by 16 trained panelists after 3 minutes had passed at room temperature after reheating in a microwave oven at 500 W for 40 seconds.
For the evaluation, the evaluation of Comparative Example 1 was set to 3 points for all items, and the relative evaluation was filled in according to the evaluation criteria shown below, and the average value was obtained. .

<1. About hardness and elasticity＞
5: Very soft, no elasticity 4: Soft, almost no elasticity 3: Hard, feel elasticity 2: Very hard, feel elasticity strongly 1: Very hard, feel elasticity very strongly <2 . About crispness>
5: Very crisp 4: Very crisp 3: Poorly crisp 2: Very poorly crisp 1: Very poorly crisp and cannot be chewed <3. About melting in the mouth>
5: Melt in the mouth is very good and the dough quickly disappears in the mouth 4: Melt in the mouth is good and the dough disappears easily in the mouth 3: The melt in the mouth is a little poor and the dough tends to remain in the mouth 2: Melting in the mouth is very poor, and the dough tends to remain in the mouth 1: Melting in the mouth is very poor, and the dough remains in the mouth, making it difficult to swallow

(Table 3)

From the results in Table 3, the addition of the soybean protein material having a TCA solubilization rate of 18% or more clearly improved each item.

(Examples and Comparative Examples)
Meat buns were prepared according to the following procedure.
1) Mix all the materials shown in Table 4 with Aikosha (mixer type: Mighty S30) at 1st speed: 2 minutes, 2nd speed:
The mixture was mixed for 4 minutes, and the kneading temperature was adjusted to 27°C.
2) The dough was divided into 50 g pieces and rolled into pieces.
3) The dough was spread into a disk shape of about 9 cm, and 30 g of the filling shown in Table 5 was wrapped.
4) The stuffed dough was placed on glassine paper, and proofed for 30 minutes in a fermentation chamber at a temperature of 40°C and a humidity of 60%.
5) After fermentation, it was steamed in a steamer at about 90°C for 10 minutes.
6) Allow to stand at room temperature for 20 minutes to remove rough heat, cover with food wrap film, quickly freeze at -20°C for 1 hour, and then store at -20°C.

強力粉は、「オーション」（日清製粉（株） 商品名）、薄力粉は、「バイオレット」（日清製粉製 商品名）、生イーストは、「レギュラー生イースト」（オリエンタル酵母（株）製 商品名）、ベーキングパウダーは、「ベーキングパウダー 赤プレミアム」（（株）アイコク 商品名）ショートニングは、「パンパスピュアレ」（不二製油（株）製 商品名）。

大豆たん白質素材は、「大豆たん白質Ｃ（ＴＣＡ可溶化率：１８％）」「大豆たん白質Ｄ（ＴＣＡ可溶化率：２３％）」「大豆たん白質Ｅ（ＴＣＡ可溶化率：３０％）」（不二製油（株）製）。 (Table 4) Meat bun dough

Strong flour is “Auchion” (product name of Nisshin Flour Milling Co., Ltd.), soft flour is “Violet” (product name of Nisshin Flour Milling Co., Ltd.), fresh yeast is “Regular Fresh Yeast” (product name of Oriental Yeast Co., Ltd.) ), the baking powder is “Baking Powder Red Premium” (product name of Aikoku Co., Ltd.), and the shortening is “Pampas Purele” (product name of Fuji Oil Co., Ltd.).

The soy protein materials are "soy protein C (TCA solubilization rate: 18%)", "soy protein D (TCA solubilization rate: 23%)", and "soy protein E (TCA solubilization rate: 30%). ” (manufactured by Fuji Oil Co., Ltd.).

フィリングは、「豚まんの具Ｒ」（田中食品興業所製 商品名） (Table 5)

The filling is “Pork Bun R” (trade name manufactured by Tanaka Shokuhin Kogyosho)

The resulting product was left overnight in a refrigerator at 5°C to thaw.
After 3 minutes at room temperature, a sensory test was conducted by 12 trained panelists.
For the evaluation, the evaluation of Comparative Example 1 was set to 3 points for all items, and the relative evaluation was made according to the evaluation criteria shown below. When the average value was obtained, it was as shown in Table 6. .

<1. About hardness and elasticity＞
5: It is very soft and does not feel elasticity at all.
4: Soft with almost no elasticity 3: Hard with elasticity.
2: It is very hard and gives strong elasticity.
1: It is very hard and the elasticity is felt very strongly.
<2. About crispness>
5: Very crisp.
4: Good crispness.
3: Not crisp.
2: Very crisp.
1: It is very crisp and cannot be chewed.
<3. About melting in the mouth>
5: Melt in the mouth is very good and the dough quickly disappears in the mouth.
4: The meltability in the mouth is good, and the dough is easily lost in the mouth.
3: Melting in the mouth is a little poor, and the dough tends to remain slightly in the mouth.
2: Melting in the mouth is considerably poor, and the dough tends to remain in the mouth.
1: Melting in the mouth is very poor, and the dough remains very much in the mouth, making it difficult to swallow.

(Table 6)

From the results in Table 6, when a soybean protein material with a TCA solubilization rate of 30% was added, no improvement in texture was observed in each item.

(Example and Comparative Example) A bean paste bun was prepared according to the following procedure.
1) Mix all the materials shown in Table 7 with Aikosha (mixer type: Mighty S30) at 1st speed: 2 minutes, 2nd speed:
The mixture was mixed for 4 minutes, and the kneading temperature was adjusted to 27°C.
2) The dough was divided into 50 g pieces and rolled into pieces.
3) The dough was spread into a disk shape of about 9 cm, and 30 g of the filling shown in Table 8 was wrapped.
4) The stuffed dough was placed on glassine paper, and proofed for 30 minutes in a fermentation chamber at a temperature of 40°C and a humidity of 60%.
5) After fermentation, it was steamed in a steamer at about 90°C for 10 minutes.
6) Allow to stand at room temperature for 20 minutes to remove rough heat, cover with food wrap film, quickly freeze at -20°C for 1 hour, and then store at -20°C.

強力粉は、「オーション」（日清製粉（株） 商品名）、薄力粉は、「バイオレット」（日清製粉製 商品名）、生イーストは、「レギュラー生イースト」（オリエンタル酵母（株）製 商品名）、ベーキングパウダーは、「ベーキングパウダー 赤プレミアム」（（株）アイコク 商品名）ショートニングは、「パンパスピュアレ」（不二製油（株）製 商品名）。

大豆たん白質素材は、「大豆たん白質Ｃ（ＴＣＡ可溶化率：１８％）」（不二製油（株）製）。 (Table 7) Bean paste dough

Strong flour is “Auchion” (product name of Nisshin Flour Milling Co., Ltd.), soft flour is “Violet” (product name of Nisshin Flour Milling Co., Ltd.), fresh yeast is “Regular Fresh Yeast” (product name of Oriental Yeast Co., Ltd.) ), the baking powder is “Baking Powder Red Premium” (product name of Aikoku Co., Ltd.), and the shortening is “Pampas Purele” (product name of Fuji Oil Co., Ltd.).

The soy protein material is "soy protein C (TCA solubilization rate: 18%)" (manufactured by Fuji Oil Co., Ltd.).

餡子は、「あんこ 粒あん・十勝 糖度４５°」（（株）茜丸 商品名） (Table 8)

The bean paste is “Red Bean Paste, Tokachi Sugar Content 45°” (trade name of Akanemaru Co., Ltd.)

The resulting product was left overnight in a refrigerator at 5°C to thaw.
A sensory test was conducted by 15 trained panelists after 3 minutes had passed at room temperature after reheating for 40 seconds at 500 W in a microwave oven.
For the evaluation, the evaluation of Comparative Example 5 was set to 3 points for all items, and the relative evaluation was filled in according to the evaluation criteria shown below. When the average value was obtained, it was as shown in Table 9. .

<1. About hardness and elasticity>
5: It is very soft and does not feel elasticity at all.
4: Soft with almost no elasticity 3: Hard with elasticity.
2: It is very hard and gives strong elasticity.
1: It is very hard and the elasticity is felt very strongly.
<2. About crispness>
5: Very crisp.
4: Good crispness.
3: Not crisp.
2: Very crisp.
1: It is very crisp and cannot be chewed.
<3. About melting in the mouth>
5: Melt in the mouth is very good and the dough quickly disappears in the mouth.
4: Melt in the mouth is good, and the dough easily disappears in the mouth.
3: Melting in the mouth is a little poor, and the dough tends to remain slightly in the mouth.
2: Melting in the mouth is considerably poor, and the dough tends to remain in the mouth.
1: Melting in the mouth is very poor, and the dough remains very much in the mouth, making it difficult to swallow.

(Table 9)

(Examples and Comparative Examples)
Bean paste buns were prepared according to the following procedure.
1) All the ingredients shown in Table 10 were mixed with Aikosha (mixer type: Mighty S30) at 1st speed: 2 minutes, 2nd speed: 4 minutes, and the kneading temperature was adjusted to 27°C.
2) The dough was divided into 50 g pieces and rolled into pieces.
3) The dough was spread into a disk shape of about 9 cm, and 30 g of the filling shown in Table 11 was wrapped.
4) The stuffed dough was placed on glassine paper, and proofed for 30 minutes in a fermentation chamber at a temperature of 40°C and a humidity of 60%.
5) After fermentation, it was steamed in a steamer at about 90°C for 10 minutes.
6) Allow to stand at room temperature for 20 minutes to remove rough heat, cover with food wrap film, quickly freeze at -20°C for 1 hour, and then store at -20°C.

強力粉は、「オーション」（日清製粉（株） 商品名）、薄力粉は、「バイオレット」（日清製粉製 商品名）、生イーストは、「レギュラー生イースト」（オリエンタル酵母（株）製 商品名）、ベーキングパウダーは、「ベーキングパウダー 赤プレミアム」（（株）アイコク 商品名）ショートニングは、「パンパスピュアレ」（不二製油（株）製 商品名）。

大豆たん白質素材は、「大豆たん白質Ｃ（ＴＣＡ可溶化率：１８％）」（不二製油（株）製）。 (Table 10) Bean paste dough

Strong flour is “Auchion” (product name of Nisshin Flour Milling Co., Ltd.), soft flour is “Violet” (product name of Nisshin Flour Milling Co., Ltd.), fresh yeast is “Regular Fresh Yeast” (product name of Oriental Yeast Co., Ltd.) ), the baking powder is “Baking Powder Red Premium” (product name of Aikoku Co., Ltd.), and the shortening is “Pampas Purele” (product name of Fuji Oil Co., Ltd.).

The soy protein material is "soy protein C (TCA solubilization rate: 18%)" (manufactured by Fuji Oil Co., Ltd.).

餡子は、「あんこ 粒あん・十勝 糖度４５°」（（株）茜丸 商品名） (Table 11)

The bean paste is “Red Bean Paste, Tokachi Sugar Content 45°” (trade name of Akanemaru Co., Ltd.)

The resulting product was left overnight in a refrigerator at 5°C to thaw.
A sensory test was conducted by 15 trained panelists after 3 minutes had passed at room temperature after reheating for 40 seconds at 500 W in a microwave oven.
For the evaluation, the evaluation of Example 5 was set to 3 points for all items, and the relative evaluation was filled in according to the evaluation criteria shown below. When the average value was obtained, it was as shown in Table 12. .

<1. About hardness and elasticity＞
5: It is very soft and does not feel elasticity at all.
4: Soft with almost no elasticity 3: Hard with elasticity.
2: It is very hard and gives strong elasticity.
1: It is very hard and the elasticity is felt very strongly.
<2. About crispness>
5: Very crisp.
4: Good crispness.
3: Not crisp.
2: Very crisp.
1: It is very crisp and cannot be chewed.
<3. About melting in the mouth>
5: Melt in the mouth is very good and the dough quickly disappears in the mouth.
4: The meltability in the mouth is good, and the dough is easily lost in the mouth.
3: Melting in the mouth is a little poor, and the dough tends to remain slightly in the mouth.
2: Melting in the mouth is considerably poor, and the dough tends to remain in the mouth.
1: Melting in the mouth is very poor, and the dough remains very much in the mouth, making it difficult to swallow.

(Table 12)

Claims (2)

A method for producing Chinese buns, characterized by adding 0.15 to 1.75% by weight of a soybean protein material having a TCA solubilization rate of 15 to 25% to grain flour constituting a raw material for the dough of Chinese buns. Range-up heating of Chinese buns characterized by adding 0.15 to 1.75% by weight of soybean protein material having a TCA solubilization rate of 15 to 25% to the flour constituting the raw material of the dough of Chinese buns. How to reduce the extreme elasticity (gumming) that occurs in