JP4405534B2 - Steamed product manufacturing method - Google Patents

Description

  The present invention relates to an improved process for producing steamed products.

  Conventionally, various steamed foods have been provided, but all of them are fast aging, particularly hard at low temperatures, become hard when frozen at around -20 ° C., and become unfit for eating.

  For example, steamed castella and maracao, both of which are aged and hardened when placed at low temperatures for a long time, melted in the mouth, become unpleasant, and have a hardness that is not suitable for eating when frozen around -20 ° C. It was. Also, many products called steamed bread are sold, but similarly, they are not satisfactory in terms of storage stability and flavor.

A general steamed product is manufactured by mixing the ingredients and then leaving it at room temperature to steam it. Moreover, what is manufactured as a steamed material such as steamed bread is made by mixing all the ingredients, allowing to stand at a low temperature, and then steaming (Patent Document 1). However, what satisfies the above conditions is required.
JP-A-60-217862

  It is an object of the present invention to provide a method for producing a steamed product that has a good shelf life and is a fine dough and is excellent in melting and flavor.

The present invention has been made to solve the above problems. That is, in order to achieve the above object, the method for producing a steamed product according to the present invention is a step of blending 100 parts by mass of flour with 180 to 250 parts by mass of sugar and 130 to 200 parts by mass of egg, and kneading to make dough. And kneading into the kneaded dough 75 to 130 parts by weight of fats and oils heated above 70 ° C. and below 80 ° C., leaving the obtained dough at 0 to 10 ° C. for 3 to 60 hours, And steaming the placed dough.

  According to another aspect of the present invention, there is provided a method for producing a steamed product, characterized in that, in the kneading step, 0.1 to 1.5 parts by mass of soy sauce is further added to 100 parts by mass of flour. To do.

  According to the present invention, the storability is good, the appearance is beautiful, the dough is fine, the mouth melts, the flavor, the texture is excellent, and it is kept hard to eat even when frozen at around -20 ° C. It can produce steamed foods that can be eaten deliciously.

  The method for producing a steamed product according to an embodiment of the present invention includes a step of kneading a dough, a step of kneading heated oil and fat into the kneaded dough, a step of standing the obtained dough, and steaming the stand-up dough Process.

  The steamed dough according to an embodiment of the present invention includes wheat flour, sugar, eggs, and fats and oils.

  The wheat flour is preferably thin flour, but a small amount of other flour may be mixed.

  The sugar is preferably sugar, and sugars of Japanese and Western confectionery commonly used such as white sucrose, granulated sugar and powdered sugar can be used. In addition, beet granulated sugar (sugar beet sugar), brown sugar (brown sugar liquid), tri-warm sugar, and Wasanbon can be used, and sugars such as honey can also be used as part of the formulation. It is preferable that the compounding quantity of saccharides shall be 180-250 mass parts with respect to 100 mass parts of wheat flour. If the amount of sugar used is too small, the product tends to become hard and the mouth melts poorly. Moreover, when there is more usage-amount of saccharides than 250 mass parts, the upper part of a product will fall and the value as a product will be lost. The amount of saccharides according to this embodiment is greater than the amount of saccharides in conventional steamed products.

  The egg may be a commonly used chicken egg. It is preferable that the compounding quantity of an egg shall be 130-200 mass parts with respect to 100 mass parts of flour. Even if it is less than 130 parts by mass or more than 200 parts by mass, it is difficult to retain the dough when it is steamed. , Mouth melting may worsen. The amount of the egg according to the present embodiment is larger than the amount of the egg in the conventional steamed product.

  Vegetable oil is preferably used as the oil. Vegetable oils and fats are particularly preferable from the viewpoints of flavor, melting in the mouth, and soft feeling. Among vegetable oils and fats, those that are fluid at normal temperature are more preferable, and salad oil, canola oil, cottonseed white squeeze oil, sesame oil and the like can be used, but are not limited thereto. It is preferable that the compounding quantity of fats and oils shall be 75-130 mass parts with respect to 100 mass parts of wheat flour. When the amount of fats and oils is small, melting in the mouth is poor and aging tends to be accelerated. On the other hand, when the amount of fats and oils is large, the dough becomes soft, the volume of the product does not come out, the texture is poor, and the value as a product may be deteriorated. The amount of fats and oils according to this embodiment is larger than the amount of fats and oils in conventional steamed products.

  According to an embodiment of the present invention, soy sauce can be further added to the dough. Soy sauce can be used for flavoring and baking color particularly suitable for Japanese taste. Although it does not specifically limit as a kind of soy sauce, For example, Koikuchi soy sauce, Uusuku soy sauce, Tamari soy sauce, Saishikomi soy sauce, Shiro soy sauce, etc. are mentioned, However, It is not limited to these. Preferably, thick mouth soy sauce is used. The soy sauce is preferably blended so as to be 0.1 to 1.5 parts by mass with respect to 100 parts by mass of the flour. If it is less than 0.1 parts by mass, it will not function sufficiently as flavoring or coloring, and if it is more than 1.5 parts by mass, both flavor and color may become too strong.

  In addition to the above components, dairy products, sodium bicarbonate, baking powder, water, flavoring and flavoring components can be further added. As the dairy product, bovine milk, skim milk powder (dry milk), sweetened defatted condensed milk (condensed milk), and sugar-free condensed milk (eva milk) can be used. It is preferable that a compounding quantity shall be 20-50 mass parts with respect to 100 mass parts of wheat flour. The compounding quantity of sodium bicarbonate can be 1-3 mass parts with respect to 100 mass parts of wheat flour. The compounding quantity of baking powder can be 2-5 mass parts with respect to 100 mass parts of wheat flour. Water can be added at 10 to 20 parts by mass with respect to 100 parts by mass of flour. The fragrance | flavor may be contained by 0-0.2 mass part with respect to 100 mass parts of wheat flour. Furthermore, cocoa, chocolate, and coffee can also be used as a flavoring component. The flavoring component may be included at 5 to 25 parts by mass with respect to 100 parts by mass of the flour.

  In the step of kneading the dough, among the above components, components other than fats and oils are kneaded at room temperature. The kneading (mixing) can be performed by a normal method using a whipper or a beater.

In the process of kneading fats and oils into the kneaded dough, the heated fats and oils are mixed into the dough. Oils and fats are added to the dough with the formulation described above . The kneading operation can be performed with a mixer whipper or beater, but is not limited thereto. Here, the temperature of the fats and oils kneaded into the dough is preferably more than 70 ° C and not more than 80 ° C, and more preferably 80 ° C. When the temperature of fats and oils is higher than 80 degreeC, material | dough will become black and both color and flavor may be impaired. On the other hand, if the temperature of the oil / fat is lower than 65 ° C., the dough in which the oil / fat is kneaded may not be uniform and a core may be formed in the steamed product.

  In the step of standing, the dough kneaded with fat is left at 0 to 10 ° C. for 3 to 60 hours. Ordinary steamed food is said to produce good quality products if it is steamed without much time after chaos. However, if the dough of this composition is steamed immediately after the kneading is finished, the bubbles in the product become rough, the mouth melts poorly, the inner phase is not uniform, and a high-quality steamed product cannot be made. This is considered to be because the product according to the present embodiment has a higher composition than general steamed products.

  The standing at low temperature for a long time is also preferable from the following viewpoints. First of all, the amount of flour is less than that of ordinary steamed food when viewed from the amount of the whole dough, and the ability to retain the shape when steamed is weak, so putting it for a long time strengthens the protein binding in the flour and thereby the dough structure Will be strengthened, and the power to retain the mold can be strengthened. In addition, by laying for a long time, it is possible to promote the aging of each raw material, strengthen the bond, and get used well. Thereby, flavor can be improved, the inner phase of the product can be made uniform, and a product with good melting in the mouth can be obtained. Moreover, by putting it at a low temperature of 0 to 10 ° C., the dough is tightened to make it sticky, and air bubbles floating in the dough and on the upper surface are not missed. Furthermore, by setting it at a low temperature of 0 to 10 ° C., it is possible to prevent the growth of bacteria and thereby prevent the deterioration of the flavor.

  In the steaming process, the dough that has been left still is steamed. The steaming conditions can be, for example, a steam temperature of 94 to 98 ° C. and 10 to 20 minutes. However, such conditions depend on the amount of dough and are not limited to this temperature and time.

The steamed product thus obtained has a smooth surface and a beautifully dome-like appearance. When cut and looked at the inner surface, the whole steamed product has a fine (inner phase) that is fine and uniform, and when eaten, it is elastic and has a good texture and melts well. The steamed product according to the present embodiment also has a slow aging (hard to be hardened), and even when placed in a household refrigerator (2 to 5 ° C.) for 1 week, the hardness and flavor hardly change and can be tasted deliciously. Moreover, even if it is left at 25 ° C. for 7 days, no mold or the like is generated. It can be said that the product marketed as steamed bread has extremely high storage stability as compared with the fact that it can be stored usually at 25 ° C. for only about 3 days. This is probably because the steamed product according to the present embodiment has an extremely low active moisture value of about 0.893 Aw. When the active moisture value of commercial steamed bread products is measured, all values are 0.9 or more. The steamed product according to the present embodiment realizes a moist texture and a smooth mouth melt although the active water value is low and mold does not easily occur. In particular, when soy sauce is added, a flavor that suits the taste of the Japanese is obtained.
Furthermore, the steamed product according to the present embodiment had a hardness suitable for eating as a frozen dessert even if it was left for 1 week in a home freezer (around −18 ° C.) and immediately taken out from the freezer.

Examples of the present invention are shown below. These examples help to understand the present invention, and the present invention is not limited to these examples.

[Example 1]
The following materials were prepared.
Wheat flour 100 parts by weight Sugar 220 parts by weight Egg 130 parts by weight Oils and fats 90 parts by weight Dairy products 20 parts by weight Sodium bicarbonate 2 parts by weight Baking powder 4 parts by weight Vanilla oil 0.1 parts by weight Water 10 parts by weight

  Sift the flour, baking powder, sugar, use eggs, dairy products, bicarbonate of bicarbonate, vanilla oil, water and a whipper. The oil and fat that had been added were added and mixed. The temperature of the dough when mixing was completed was 24 ° C. The dough was then placed in a suitable container and placed in a 5 ° C. refrigerator for 15 hours. And 90g of dough taken out from the refrigerator was poured into a mold for steaming and immediately steamed with a steamer. The steam temperature during steaming was 96 ° C., and the steaming time was 15 to 16 minutes.

[Example 2]
The following materials were prepared.
Wheat flour 100 parts by weight Sugar 220 parts by weight Egg 130 parts by weight Fats and oils 90 parts by weight Dairy products 20 parts by weight Sodium bicarbonate 2 parts by weight Baking powder 4 parts by weight Vanilla oil 0.1 parts by weight Water 10 parts by weight Soy sauce 1 part by weight

  A steamed product was produced in the same manner as in Example 1 except that soy sauce was further added to the dough simultaneously with the egg and dairy product.

In both Examples 1 and 2, the appearance of the obtained steamed product was raised to a beautiful dome shape, and it was clean without cracks or tears. Further, when the inner phase was observed by dividing into a plurality of parts, it was confirmed that the cloth was uniform and fine throughout. There were no wicks or island-like lumps. Moreover, the color of the steamed product of Example 1 was a beautiful yellow color, and the steamed product of Example 2 had a beautiful color luster with a slight redness.
In both cases, when eaten, they were elastic, had no crust and melted smoothly. In particular, the steamed product of Example 2 felt the taste of Japanese food as it was influenced by the umami component of soy sauce and amino acids. The balance between sweetness and salt content was good.
Even when these steamed products according to Examples 1 and 2 were allowed to stand at 25 ° C. for 7 days, mold and the like were not observed.

[Comparative example]
A steamed material of Comparative Example was produced in the same manner as in Example 2 except that the material was prepared with the same composition as Example 2 and mixed with other dough materials at room temperature without heating the fats and oils.

  The appearance of the steamed product obtained by the comparative example was such that the dome-shaped swell was not obtained and the surface was flat (flat state). Further, when the inner phase was observed by dividing into a plurality of parts, there was a difference in fineness between the upper part and the lower part of the steamed product, which was not uniform. In addition, the cloth had a core portion. The color of the steamed product was a dull color.

[Reference Example 1]
A monitor test was performed for each steamed product obtained in Example 2 and the comparative example. In the test, both the steamed product of Example 2 and the steamed product of the comparative example were stored in a refrigerator at 5 ° C. for 5 days after production, and then subjected to 18 subjects, and evaluated from the viewpoints of flavor, melting in the mouth, and texture. It carried out by letting. Evaluation was made into five steps of 1-5 from the lowest one, and the comment was further attached. The evaluation result of the steamed material of Example 2 is shown in Table 1, and the evaluation result of the steamed material of the comparative example is shown in Table 2, respectively.

  In Table 3 and FIG. 1, the average value evaluated from the viewpoint of flavor, mouth melt, and texture about each steamed substance obtained in Example 2 and the comparative example is shown. From FIG. 1, it was found that the steamed product of Example 2 was superior in all the characteristics of flavor, melted mouth, and texture as compared with the steamed product of the comparative example. In particular, there was a large difference in texture and melting in the mouth.

[Reference Example 2]
Next, a monitor test was conducted in the same manner as in Reference Example 1 for each steamed product obtained in Example 1 and Example 2. In Reference Example 2, only score evaluation was performed. The evaluation results are shown in Table 4.

  In Table 5 and FIG. 2, the average value evaluated from the viewpoint of flavor, melted mouth, and texture about each steamed material obtained in Example 1 and Example 2 is shown. From FIG. 2, the steamed product of Example 2 is superior to the steamed product of Example 1 in all the characteristics of flavor, melted mouth, and texture, but the difference is as much as the difference between Example 2 and the comparative example. I found that it was not big. In particular, the steamed product of Example 2 was higher in evaluation than the steamed product of Example 1.

6 is a graph showing a monitor test result of Reference Example 1. It is a graph showing the monitor test result of Reference Example 2.

Claims (2)

A step of blending 100 parts by weight of wheat flour with 180 to 250 parts by weight of sugar and 130 to 200 parts by weight of egg , and kneading to make dough,
A step of kneading 75 to 130 parts by mass of fats and oils heated to over 80 ° C. and below 80 ° C. with respect to 100 parts by mass of flour ,
A step of leaving the obtained dough at 0 to 10 ° C. for 3 to 60 hours;
A method for producing a steamed product, which comprises sequentially performing a step of steaming the stationary dough.   The method according to claim 1, wherein in the kneading step, 0.1 to 1.5 parts by mass of soy sauce is further blended with 100 parts by mass of flour.

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