JP2587649B2 - Production method of steamed wheat flour processed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a process for producing a processed steamed flour food using non-fluid dough such as buns, Chinese buns, steamed bread, etc. The present invention relates to a method for producing a processed steamed flour food that can be molded into a specific shape by steaming in a specific shape of a polygon such as a pentagon.

[Conventional technology]

2. Description of the Related Art Conventionally, among steamed flour processed foods, when steaming a fluid dough having a high water content such as a steamed cake, a method of steaming the dough in a mold has been adopted.

However, the steamed flour processed food using the non-fluid dough referred to in the present invention has a method of steaming after molding. In this case, the product is usually formed into a round or oval shape and steamed, but it is difficult to produce a product having a specific polygonal shape such as a triangle, a square, or a pentagon.

[Problems to be solved by the invention]

Steamed flour processed foods using non-fluid dough use leavening agents (baking powder) and yeast. Also, the leavening of flour dough is affected by the amount of water, sugar, etc. Etc. may occur. Therefore, even if it is formed into a specific shape and steamed before steaming, the flour dough does not expand uniformly and a product of a certain shape cannot be obtained.

The present invention has been made to overcome these disadvantages.

[Means for solving the problem]

The gist of the present invention resides in a method for producing a processed steamed flour food using a non-fluid flour dough that is formed into a specific shape by steaming into a specific mold in a steaming step.

As the specific mold in the present invention, a mold or a mold having a polygonal shape such as a triangle, a quadrangle, and a pentagon can be used.

Further, the non-fluid dough in the present invention is a normal steamed bun,
Flour dough used for Chinese buns, steamed bread, etc., which does not show fluidity at around normal temperature. Further, the processed steamed flour food according to the present invention is a food made by steaming using flour, medium-strength flour, strong flour or a mixture of these flours, and it is also possible to bake after steaming.

(Operation)

Usually, processed flour such as steamed bread and buns (steamed food)
Baking powder and yeast are used, and are expanded by steaming. Then, it was thought that it was possible to mold into various shapes by putting this product into a specific mold and steaming, utilizing this expansion property.

As shown in FIG. 1, the flour dough (1) formed into a round shape is placed almost in the center of the mold (2), and when steamed, the dough expands along the mold and is formed into a specific shape (3). It is possible to

If oil is applied to the inside of the mold in advance, the steamed product can be easily released from the mold, and a product of a certain shape can be obtained.

〔Example〕

Comparative Example Flour (light flour) 100 Sugar 5 Baking powder for Chinese man 4 Water 60 20 g of flour dough of the above composition was wrapped, shaped into a triangle, and steamed. The steamed product lost its shape, and no good-shaped product was obtained.

Example 1 A flour dough having the above composition was similarly wrapped, molded into a round shape, placed in a triangular mold having one side of 7.5 cm (height 4 cm), and steamed. The steamed product was swollen along the side of the mold, and a steamed bread molded into a triangle was obtained.

Example 2 Flour (Strong Flour) 60 Flour (Soft Flour) 40 Sugar 15 Salt 1 Shortening 4 Baking Powder for Chinese Man 1.5 Yeast 3 Water 48 20 g of bean flour 40 g of the above blend is wrapped and molded into a round shape, and one side is formed. 5.6cm (height 4cm) into a square, 30
After cooking for 1 hour at ℃, steamed. The side of the steamed product was swollen according to the mold, and a square Chinese man was obtained.

Example 3 Flour (soft flour) 100 Brown sugar 67 Baking soda 2.5 Water 23 20 g of sweet bean dough 40 g of the above-mentioned blended manju,
It was molded into a round shape, steamed in a triangular shape with one side of 7.5 cm. The side of the steamed product is swollen along the mold,
A triangular shaped tea bun was obtained.

〔The invention's effect〕

As is clear from the examples, the method of the present invention enables production of steamed wheat flour processed foods of various shapes.

The taste of the mother is re-examined in the retro boom, and rice balls are also very popular. Therefore, if a Japanese-style filling is wrapped in a flour dough and a rice-ball-shaped mold is formed by the method of the present invention, a Japanese-style steamed bread, and after further steaming, baking up and down, the production of a baked rice ball-style "Oyaki" is possible It becomes possible.

[Brief description of the drawings]

 FIG. 1 is a schematic diagram showing an embodiment of the present invention. 1. Flour dough 2. Mold for molding 3. Steamed flour processed food of specific shape

Claims (1)

(57) [Claims] 1. A method for producing a processed steamed food using a non-fluid flour dough, which is put into a specific mold and steamed to form a specific shape in the steaming step.