JP3408209B2 - Steamed bread and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to steamed bread and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, there are the following three types of so-called steamed bread and a method for producing the same. A steamed bread made by steaming a dough (without added liquid egg), which is mainly a mixture of flour, sugar, chemical expander and water. This is a steamed bread with an old-fashioned, rustic texture. The crumb has a rough texture, firmness and long throat, and it is a steaming bread that is satisfying to eat (heavy texture with a ragged texture). Mainly flour, sugar, liquid egg, fats and oils, emulsifiers, chemical expanders and, if necessary, agitated dough with bubbling water with weak steam, that is, low steaming temperature atmosphere (97,8 ° C)
It is a sponge cake-like steamed bread slowly steamed below. A steamed bread that is soft and has a light texture and a good moist feel. (If the added amount of liquid egg is small, it lacks in moisture,
Brittle texture). Mainly flour, sugar, liquid egg, fats and oils, chemical leavening agents and, if necessary, water-stirred dough that has been aged for a long time and then steamed. This is a soft and moist texture,
It is a steamed bread with a heavy flavor.

[0003]

The above-mentioned conventional steamed buns are characterized by their texture and flavor, and have been favored by consumers depending on their tastes. Also, the market is not expected to grow significantly. Further, unlike the conventional bread and rolls, these conventional steamed breads are not often eaten at meals, and rather, they are often eaten as a luxury item like sweets. Therefore, the present invention is to provide a steamed bread having a new unique texture, which is not found in the conventional steamed bread described above, that is, a texture with elasticity. Another object of the present invention is to provide a steamed bread that has a chewy texture but is relatively fragile when chewed by the teeth and has a chewy texture. Further, the present invention intends to provide a steamed bread that is soft and moist as in the conventional steamed bread and has a relatively good throat. Further, the present invention intends to provide steamed bread with a flavor that does not get tired and is suitable for breakfast, lunch and the like. Further, the present invention seeks to provide steamed bread such as omelet, which has a yellow appearance, and particularly thick omelet.

[0004]

The present invention adopts the following means in order to solve the above-mentioned problems. By the way, as far as the inventor of the present invention knows, in the conventional method for producing steamed bread, while having a soft and moist feeling similar to conventional steamed bread, a new unique texture such as a strong elasticity and a chewy texture is provided. None of them had, nor did they combine liquid egg and a large amount of egg white.

The present invention relates to a steamed bread comprising steaming a dough prepared by stirring at least wheat flour, sugar, liquid egg, a chemical expanding agent and water, wherein the dough contains egg white in addition to the liquid egg. It is a characteristic steamed bread. In the present invention, the egg white is contained as liquid egg white in an amount of 70% or more, preferably 100 to 160%,
Therefore, the present invention, at least flour, sugar, liquid egg,
In a steaming pan comprising steaming a dough in which a chemical expanding agent and water are stirred, in the dough, egg white is used as liquid egg white in addition to the liquid egg in an amount of 70% or more, preferably 100.
Steamed bread characterized in that it is contained in an amount of ˜160%.

In the present invention, the liquid egg is added to the dough in an amount of 10 to 10.
50%, preferably 20-40%, and therefore the present invention relates to a steamed pan comprising steaming a dough with stirring of at least flour, sugar, liquid egg, chemical leavening agent and water. Is contained in the dough in an amount of 10 to 50%, preferably 20 to 40%, and the dough contains egg white in addition to the liquid egg. Further, the present invention is a steamed pan comprising steaming a dough in which at least wheat flour, sugar, liquid egg, a chemical expanding agent and water are stirred, and the liquid egg is contained in the dough in an amount of 10 to 50%, preferably 20 to 40%. In addition to the liquid egg, the egg white contains 70% or more of the liquid egg white, preferably 10
It is a steamed bread characterized by being contained in an amount of 0 to 160%. In the present invention, liquid egg is liquid whole egg, and egg white is liquid egg white, powdered egg white, etc. When powdered egg white is used, the addition amount is calculated as liquid egg white reduced by adding water.

Further, the present invention uses 50% of the above sugars in the dough.
Therefore, the present invention, in the present invention, in a steamed bread consisting of steaming a dough in which wheat flour, sugar, liquid egg, a chemical expanding agent and water are stirred, at least 50% of the sugar is contained in the dough, Preferably, the content is 80 to 140%, and the steamed bread is characterized in that the dough contains egg white in addition to the liquid egg. Further, the present invention relates to a steamed bread comprising steaming a dough prepared by stirring at least wheat flour, sugar, liquid egg, chemical expanding agent and water, and the sugar is contained in the dough at 50% or more, preferably 80 to 140.
%, And the above-mentioned dough contains 70% or more, preferably 100-160%, of egg white as liquid egg white separately from said liquid egg. The present invention also relates to a steamed bread comprising steaming a dough prepared by stirring at least wheat flour, sugars, liquid eggs, a chemical expanding agent and water, and the sugars are contained in the dough in an amount of 50% or more, preferably 80 to 140%. Then, the liquid egg in the dough 10-50
%, Preferably 20-40%, and egg white is contained in the dough separately from the liquid egg. Further, the present invention, at least flour, sugar, liquid egg,
In a steamed pan comprising steaming a dough with a chemical swelling agent and water, 50% of the sugar in the dough.
As described above, preferably 80 to 140% is contained, the liquid egg is contained in the dough in an amount of 10 to 50%, preferably 20 to 40%, and the egg white is 70% as liquid egg white in addition to the liquid egg in the dough.
The steamed bread is characterized by containing the above amount, preferably 100 to 160%.

Further, the present invention contains the above chemical swelling agent in an amount of more than 5%. Therefore, the present invention steams a dough prepared by stirring at least flour, sugar, liquid egg, chemical swelling agent and water. A steamed bread consisting of the above, wherein the chemical expansion agent is contained in an amount of more than 5%, and the dough contains egg white in addition to the liquid egg.
Further, the present invention relates to a steamed bread comprising steaming a dough in which at least wheat flour, sugar, liquid egg, a chemical expanding agent and water are stirred, and the chemical expanding agent is contained in an amount of more than 5%. A steamed bread characterized in that, in addition to liquid egg, egg white is contained as liquid egg white in an amount of 70% or more, preferably 100 to 160%. Further, the present invention is a steamed pan comprising steaming a dough in which at least wheat flour, sugar, liquid egg, chemical expander and water are stirred, and the liquid egg is contained in the dough in an amount of 10 to 50%, preferably 20.
The steamed bread is characterized by containing ˜40% of the chemical expanding agent in an amount of more than 5% and the dough containing egg white in addition to the liquid egg. The present invention is also at least flour,
In a steaming pan comprising steaming a dough in which sugar, a liquid egg, a chemical leavening agent and water are stirred, the liquid egg in the dough is 10 to 50%, preferably 20 to 40%, and the chemical leavening agent is 5%. In excess of 70% of the liquid egg white in the dough, preferably 100
Steamed bread characterized in that it is contained in an amount of ˜160%. Further, the present invention, at least flour, sugar, liquid egg,
In a steamed pan comprising steaming a dough with a chemical swelling agent and water, 50% of the sugar in the dough.
As described above, the steamed bread is preferably contained in an amount of 80 to 140%, the chemical expansion agent in an amount of more than 5%, and the dough contains egg white in addition to the liquid egg. Further, the present invention, in a steamed pan comprising steaming a dough in which at least wheat flour, sugar, liquid egg, chemical expander and water are stirred, the sugar is contained in the dough in an amount of 50% or more, preferably 80 to 140%. The content of the chemical expanding agent is more than 5%, and the dough is liquid egg white in addition to the liquid egg in an amount of 70% or more, preferably 100 to 160%.
It is a steamed bread characterized in that it is contained in the amount of. Further, the present invention is a steamed pan comprising steaming a dough in which at least wheat flour, sugar, liquid egg, a chemical expanding agent and water are stirred, and the liquid egg is contained in the dough in an amount of 10 to 50%, preferably 20 to 40%. , 50% or more of the sugar in the dough,
Preferably, the content is 80 to 140%, and the chemical expansion agent is 5
%, And egg white is contained in the dough in addition to the liquid egg. Further, the present invention is a steamed pan comprising steaming a dough in which at least wheat flour, sugar, liquid egg, chemical expander and water are stirred, and the liquid egg is contained in the dough in an amount of 10 to 50%, preferably 20.
-40%, the sugar is contained in the dough in an amount of 50% or more, preferably 80-140%, the chemical expansion agent is contained in an amount of more than 5%, and the dough contains egg white separately from the liquid egg. Is 70% or more, preferably 100 to 160% by weight.

The present invention is a method for producing a steamed bread comprising steaming a dough prepared by stirring at least flour, sugar, liquid egg, a chemical expanding agent and water, and adding egg white to the dough separately from the liquid egg. The method for producing a steamed bread is characterized in that 70% or more, preferably 100 to 160% of the egg white is added to the liquid egg. The liquid egg is added to the dough in an amount of 10 to 50%, preferably 20 to 40%. The sugar content is 50% or more, preferably 80% in the dough.
~ 140% contained. The chemical swelling agent is contained in an amount of more than 5%. The stirring is performed so as not to foam. The stirring is performed so that the specific gravity of the dough after stirring exceeds 0.8. The steaming is performed in an atmosphere having a steaming temperature of 99 ° C to 103 ° C. The steaming is performed in a steaming box. A brown color is formed on at least one surface of the steamed bread after steaming.
And / or a method for producing a steamed bread having charring on both sides, by cutting two steaming breads having charrings formed on at least one surface thereof, respectively, by overlapping and cutting back surfaces on opposite sides not having charring One or a combination of two or more of them. The "%" in the present invention means the weight% calculated based on the weight of the flour used in the steamed bread (the description "containing in the dough" means how much wt% based on the flour in the dough). It means to contain).

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION As the wheat flour used in the present invention, it is preferable to use only soft flour and / or medium-strength flour, but some strong flour may be contained. However, when a large amount of strong flour is used as the wheat flour, the steamed bread after steaming has a strongly pulled, rubber-like, chewy texture and is hard to chew.

The saccharides are white sugar, granulated sugar, super white sugar,
It is desirable to use one kind or a combination of two or more kinds arbitrarily selected from the group consisting of processed sugar (powder or granules) and other non-colored and easily water-soluble sugars. Saccharides are mainly used to wipe off the influence on flavor and aroma due to the addition of a large amount of egg white, as described below, when the steamed bread after steaming has a relatively brittle texture when chewing with teeth and is easy to chew. To do. The amount of saccharides added varies depending on the amount of other raw materials added, but it is desirable to add 50% or more, and more desirably 80 to 140%.

The chemical swelling agent is composed of a gas generating agent and a gas generation accelerating agent (acidic agent), and the former is one or more kinds selected from the group of sodium carbonate, ammonium carbonate, ammonium bicarbonate and the like. It can be arbitrarily selected and used. Further, as the latter, tartaric acid, potassium hydrogen tartrate, fumaric acid, fumaric acid-sodium, monocalcium phosphate, sodium phosphate-sodium acid pyrophosphate, burnt alum, burnt ammonium alum, glucono delta lactone, calcium sulfate, One type or two or more types consisting of a group such as calcium carbonate can be arbitrarily selected and used. Chemical swelling agents can be classified into so-called fast-acting agents, slow-acting agents, and neutralizing agents depending on the combination of the gas generating agent and the gas generation accelerating agent. Can also be used. Regarding the amount of the chemical expansion agent added, as described below, the present invention is that the steamed bread dough added with a large amount of egg white starts thermal coagulation at a relatively low temperature, and thermal coagulation gradually progresses inside the dough. In the meantime, a large number of large atypical cavities are indiscriminately formed in the dough tissue by generating carbon dioxide gas of the chemical expansion agent even after thermal coagulation proceeds to some extent, For this reason, a strong and continuous gas generating power is desirable. For this reason, it is desirable to add a large amount of chemical expansion agent in excess of 5%.

The liquid egg is used mainly for eliminating the influence on the flavor and aroma by adding a large amount of egg white as will be described later in the steamed bread which has a yellowish appearance like steamed egg. To do. Although the amount of liquid egg added varies depending on the amount of other raw materials added, it is desirable to add 10 to 50% of liquid egg in order to achieve the object, and particularly 2
It is more desirable to add 0 to 40%.

[0014] Egg white mainly imparts relatively strong elasticity or resilience to steamed bread after steaming, so that when it is eaten, it has a chewy texture and a moist feeling. Added. The amount of egg white added varies depending on the desired elasticity, texture and moistness,
If the amount is too small, this cannot be achieved, and if the amount is too large, adverse effects such as flavor and aroma becoming fishy are caused. Therefore, it is desirable to add 70% or more of egg white, especially 1
It is more desirable to add 0.00 to 160%. Egg white
Otherwise, the coagulation of the steamed bread after steaming may become brittle, but it is added in order to avoid this and impart viscoelasticity to the crumb. Steamed bread dough with a large amount of egg white added,
By viscous action of egg white to increase the viscosity of the dough to facilitate the capture of expanded gas generated during the steaming of the dough, steaming the dough expands relatively quickly, and after steaming Steamed bread with strong elasticity or resilience. Also, by steaming such a steamed bread dough, the egg white in the dough starts thermal coagulation at a relatively low temperature, but since the dough contains a large amount of egg white, the inside of the dough is somewhat Even after the thermal coagulation progresses, carbon dioxide gas of the chemical expansion agent is generated, so that a large number of large atypical cavities are indiscriminately scattered in the dough structure. When the steamed bread of the present invention is eaten, a chewy texture is felt because there is such a large cavity wall, and the more the cavity wall is, the more steamed bread after steaming. The texture will be a crunchy texture.

It is desirable that the stirring be performed so as not to foam. When air bubbles are included in the dough by frothing, the texture becomes light like that of the conventional sponge cake-like steamed bread, and the relatively strong elasticity or resilience of the steamed bread subject to the present invention and a little This is because the chewy texture is lost.
It is desirable that the stirring is performed so that the specific gravity of the dough after stirring exceeds 0.8. This is also because of the reason described above. In particular, it is desirable to carry out so as to be 1.0 or more.

It is desirable that the steaming is carried out under a high steaming temperature atmosphere. The present invention, as described above, steamed bread dough to which a large amount of egg white is added starts thermal coagulation at a relatively low temperature, and while the thermal coagulation gradually progresses inside the dough, thermal coagulation proceeds to some extent. The carbon dioxide of the chemical swelling agent is generated even after that, so that a large number of large atypical cavities are indiscriminately formed in the dough tissue. Therefore, by relatively rapidly steaming under a high steaming temperature atmosphere, after rapidly heating to the center of the steamed bread dough to promote expansion of the steamed bread dough, only the surface of the steamed bread dough is thermally solidified, By gradually advancing the thermal coagulation to the inside of the dough, it becomes easier to form larger and more hollow walls in the dough structure. Therefore, it is desirable that the steaming is carried out in a steaming temperature atmosphere of 99 to 103 ° C.

The steaming may be performed by forming browns on at least one surface of the steamed bread. The browning can be formed by pressing a thickly heated iron plate or the like on the surface of the steamed pan after steaming, or by any other method. By forming brown marks on the surface of the steamed bread after steaming, it is possible to make the steamed bread have an appearance characteristic such as omelet, particularly thick-baked egg, together with the addition of the liquid egg described above.

[0018] Two steamed breads each having at least one surface having a brown surface are cut by superimposing the opposite back surfaces having no brown surface thereon to produce a steamed bread having a brown surface on both sides. You may This allows the steamed bread to have an appearance characteristic like a thick-boiled egg with brown eyes formed on both sides. In addition, the cut surface has the above-mentioned cavities derived from the chemical swelling agent-generated gas.-The cut surface indiscriminately has many large atypical cavities formed by the gas generation of the chemical swelling agent during the steaming. Except for the formed-, it is very smooth, and the joint of two steamed breads is not very noticeable, and it looks as if it was a steamed bread of one thick dough at first glance. You can Furthermore, even if two thick steamed breads are cut, since they are formed into a crumb tissue having strong elasticity or resilience as described above, they are immediately restored without being crushed and a large volume feeling is exhibited. Further, in the present invention, dairy products such as cheese and milk, other food materials, flavors and colorants can be added to the steamed bread dough within a range in which the objects and effects of the present invention are not impaired. However, the addition of an emulsifier tends to impair the formation of large cavities and the firm texture that are characteristic of the present invention.

[0019]

The egg white used in the present invention mainly imparts relatively strong elasticity or resilience to steamed bread after steaming, and when it is eaten, it has a chewy texture and a moist feeling. Present. Steamed bread dough added with a large amount of egg white facilitates capture of expansion gas generated during steaming of the dough due to increase in viscosity of the dough tissue due to the thickening effect of egg white, and the dough is compared by steaming the dough. It quickly expands and becomes a steamed bread with strong elasticity or resilience after steaming. Further, by steaming such a steamed bread dough, the egg white in the dough starts thermal coagulation at a relatively low temperature, but since the dough contains a large amount of egg white, heat is not generated inside the dough. Since coagulation progresses slowly, many large atypical cavities are indiscriminately scattered in the dough tissue by generating carbon dioxide gas of the chemical expansion agent even after thermal coagulation progresses to some extent during this time. Become. When the steamed bread of the present invention is eaten, a chewy texture is felt because there is such a large cavity wall, and the more the cavity wall is, the more steamed bread after steaming. The texture will be a crunchy texture.

In the liquid egg used in the present invention, the steamed bread after steaming has a yellowish appearance like tamagoyaki, and the effect on flavor and aroma due to the addition of a large amount of egg white is eliminated. . Saccharides have a texture that is relatively fragile and easily chewable when the steamed bread after steaming is chewed by the teeth, and eliminates the influence on the flavor and aroma due to the addition of a large amount of egg white. The chemical expansion agent is such that steamed bread dough to which a large amount of egg white has been added starts thermal coagulation at a relatively low temperature, and while thermal coagulation gradually progresses inside the dough, even after thermal coagulation has progressed to some extent. The generation of carbon dioxide as a chemical swelling agent causes a large number of large, atypical cavities to be formed indiscriminately in the dough tissue.

[0021] In the production method of the present invention, the stirring is performed so as not to cause foaming as much as possible so that the relatively strong elasticity or resilience of the steamed bread and the firm and chewy texture are not lost. By relatively rapidly steaming under a high steaming temperature atmosphere, the steamed bread dough is rapidly heated to the center to promote expansion, and then only the surface of the steamed bread dough is thermally coagulated, and then the dough is transferred to the inside of the dough. By gradually advancing heat coagulation, it becomes easier to form larger and more cavity walls in the dough structure. By forming brown marks on the surface of the steamed bread after steaming, it is possible to make the steamed bread have an appearance characteristic such as omelet, particularly thick-baked egg, together with the addition of the liquid egg described above.

[0022]

The details of the present invention will be described with reference to examples. The present invention is not limited to these examples. << Blending >> Wheat flour (soft flour) 100 Sugar (granulated sugar) 115 Liquid egg (whole egg) 35 Liquid egg white 125 Oil and fat (liquid) 25 Chemical expansion agent 5.3 Water 35

<< Process >> Stir sugar, liquid egg and egg white for about 2 minutes and 30 seconds, then add oil and water and weakly stir for 1 minute, then add flour and a chemical leavening agent and stir for less than 1 minute. Stir to make dough. The specific gravity of the dough after the stirring was adjusted to 1.1. The created fabric is 25 cm long and 25 cm wide and 3.5 cm high
Pour into a cm casting mold (wooden) and evenly level. The mold is put in a steaming box and the vapor pressure is 1.2 to 1.
3. Adjust the temperature of the steaming atmosphere to 99-100 ° C and steam for about 12 minutes. The surface (upper surface) of the steamed pan after steaming is 220-230 ° C.
Press the iron plate, which has been heated to, to form browns. Prepare two steamed buns with charcoal on the upper surface, and stack the two steamed buns on the opposite back side (bottom surface) where the charcoal is not formed. 24 cm, height about 6.5 cm). After the steamed breads that have been stacked are equally divided into four parts, cut into four pieces, and then cut from the corners toward the center to form an isosceles triangle. A thick steamed bread with a triangular (side) thickness (overlapping thickness) of 6.5 cm (front) is completed. Alternatively, the stacked steaming pans may be cut at once by using a blade mold so as to form an isosceles right triangle.

<< Evaluation >> The steamed bread thus produced had the following characteristics. In other words, (a) it has an elastic texture. (B) It has a crunchy texture, but when chewed with teeth, it has a relatively brittle texture that is easy to chew. (C) It has a soft and moist feeling similar to the conventional steamed bread and has a relatively good throat. (D) A timeless flavor suitable for breakfast and lunch. (E) Egg fried with a yellow appearance, especially steamed bread like thick omelet. (F) Furthermore, since the crumb tissue of this steamed bread has high elasticity and resilience, the cut portion immediately restores and is crushed even when cut by the method described in the above step,
Alternatively, it does not remain pressed and has a large volume feeling. On the cut surface of the steamed bread, a large number of large cavities were formed indiscriminately in the height direction of the steamed bread dough during steaming.

Examples 1 to 2 and Comparative Examples 1 to 3 Steamed bread was produced under the formulation (unit weight%) and process conditions shown in Table 1, and the produced steamed bread was evaluated by a large number of trained professional panelists. The results are shown in Table 2.

Regarding the process conditions for producing steamed bread, the conditions not shown in Table 1 for the examples were in accordance with the above-mentioned examples, and the conditions for the comparative examples were almost the same as the conventional method.

[0027]

[Table 1]

[0028]

[Table 2] ◎ Particularly good 〇 Good △ Normal or not feeling good × Bad

[0029]

EFFECTS OF THE INVENTION It is possible to provide a steamed bread having a new unique texture, that is, a texture having elasticity, which is not found in the conventional steamed bread described above. In addition, it is possible to provide a steamed bread that has a chewy texture and is relatively fragile when chewed by the teeth and has a texture that is easy to chew. Further, it is possible to provide a steamed bread that has a soft and moist feeling similar to the conventional steamed bread and has a relatively good throat. It is possible to provide steamed bread with a timeless flavor suitable for breakfast, lunch, and the like. Further, it is possible to provide a steamed bread such as an egg fried egg having a yellow appearance, particularly a thick fried egg.

Continuation of the front page (56) Reference JP-A-10-276660 (JP, A) JP-A-62-96034 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 2 / 08-13/08

Claims (13)

(57) [Claims] 1. A method for producing a steamed bread comprising steaming a dough prepared by stirring at least wheat flour, sugar, liquid egg, a chemical expanding agent and water, wherein egg white is prepared as liquid egg white separately from the liquid egg. A method for producing a steamed bread, which comprises adding 100 to 160% and stirring without foaming. 2. The method for producing a steamed bread according to claim 1, wherein an emulsifier is not added to the dough. 3. The method for producing a steamed bread according to claim 1, wherein a dough prepared by stirring wheat flour, sugar, liquid egg, egg white, oil and fat, a chemical expanding agent and water is steamed. 4. The method for producing a steamed bread according to claim 1, wherein only weak flour and / or medium flour is used as the wheat flour. 5. The method for producing a steamed bread according to claim 1, wherein only soft flour is used as the wheat flour. 6. The specific gravity of the dough after the agitation is 0.
The method for producing a steamed bread according to any one of claims 1 to 5, wherein the method is performed so as to exceed 8. 7. The method for producing a steamed bread according to claim 1, wherein 10 to 50% of the liquid egg is added to the dough. 8. The method for producing a steamed bread according to claim 1, wherein the dough contains 50% or more of the sugar. 9. The method for producing a steamed bread according to claim 1, wherein the chemical expansion agent is contained in an amount of more than 5%. 10. The method for producing a steamed bread according to claim 1, wherein the steaming is performed in a steaming temperature atmosphere of 99 ° C. to 103 ° C. 11. The method for producing a steamed bread according to claim 1, wherein at least one surface of the steamed bread after steaming is formed with brown marks. 12. A steamed bread having charring formed on both sides is produced by cutting two steaming breads each having at least one surface having a charring formed on each other so as to overlap the back surface on the opposite side where the charring is not formed. Claim 11
Manufacturing method of steamed bread. 13. A steamed bread produced by the method according to claim 1.