JP4407969B2 - Chinese buns - Google Patents

Description

  The present invention relates to Chinese buns.

  In recent years, there are an increasing number of convenience stores, fast food stores, etc., where cooking breads such as hot dogs and hamburgers and Chinese buns are heated in a microwave oven and then provided to consumers. In addition, even in ordinary households, the purchase of bread and Chinese buns purchased in a home microwave oven and eating them in a warm state is increasing. In addition, consumer preferences for these foods are diversified, and new types of foods that are not captured by existing concepts or foods that have an unprecedented texture are required.

  Traditionally, Chinese buns tended to have a soft, crisp and crisp texture. In order to respond to such a texture, a part of wheat flour is kneaded with hot water and then refrigerated, and then the remaining ingredients are added and further kneaded, a so-called hot water method (see Patent Document 1), grain starch, Techniques have been proposed in which various processed starches such as pregelatinized starch and crosslinked starch are combined and blended (see Patent Documents 2 to 5).

JP 2003-199485 A JP 2005-52014 A Japanese Patent Laid-Open No. 10-56946 Japanese Patent Laid-Open No. 10-295253 JP-A-8-66148

In the above-mentioned prior art, a soft and sticky texture can be obtained, but on the other hand, it becomes a sticky texture in the mouth, and it has been proved insufficient in terms of a crisp texture. .
Therefore, the problem to be solved by the present invention is to provide a soft and moist, light and crisp food texture that does not stick in the mouth.

When the present inventors examined the said subject, it discovered that it could solve by using the thing different from the past for flour, and completed this invention.
That is, the present invention contains flours in which a flour is combined with one or more selected from starch and processed starch, and the amount of crude protein is 4.5% by mass or more and less than 8.7% by mass. Chinese buns are provided.

  ADVANTAGE OF THE INVENTION According to this invention, compared with the conventional Chinese buns, the Chinese buns which are soft, have a light and crisp texture, and do not stick in the mouth can be provided. In addition, even if the Chinese buns in the normal temperature storage state, refrigerated storage state or frozen storage state are reheated in a microwave oven or steamer before eating, the rapid curing after heating, the occurrence of cracks is suppressed, the above Chinese buns having a good texture can be provided.

The flours used in the present invention include a combination of soft flour and starch or processed starch, and the amount of crude protein in the flour is 4.5% by mass (hereinafter simply referred to as “%”) or more, and 8 Less than 7%. By making the amount of crude protein in cereals 4.5% or more and less than 8.7%, it has a soft, moist, light and crisp texture and does not stick in the mouth It can be a texture. The amount of the crude protein is more preferably 5 to 7.6%, and further preferably 5 to 6.5% from the viewpoint of the above texture. In the present invention, the “crude protein amount” in flour means a value obtained by measuring the total nitrogen content by the Kjeldahl method and multiplying by a coefficient of 5.7.
The “Chinese buns” as used in the present invention refers to a dough mixed with a wheat bran or the like by a straight brazing method, a medium seed manufacturing method, a liquid seed manufacturing method, a hot water seed manufacturing method, or the like, fermented with yeast, and this dough is used. It is a bakery product manufactured by steaming and includes flower rolls in addition to Chinese buns.

  In addition, by using soft flour and starch or processed starch for flour, it prevents aggregation due to heat denaturation of protein in wheat flour, which is one of the causes of hardening when Chinese buns are heated in a microwave oven, Even when heated using a range, Chinese buns with good texture can be obtained. In the present invention, “curing” refers to the phenomenon of “feeling cracks (ie, the Chinese buns are crunchy and difficult to cut) when eating Chinese buns”.

  As a method for adjusting the amount of crude protein in the flours in the present invention, in addition to the weak flour, one or more of starch and processed starch are used in combination. The amount of crude protein may be adjusted with flour or vital gluten. In this case, the content of one or a combination of two or more selected from the flour and starch and processed starch in the flour is 80% or more, and more preferably 90 to 100%. It is preferable from the point that it can be made into a good texture and does not sticky in the mouth.

  Furthermore, protein in flour differs not only in quantity but also in quality depending on the type of flour. That is, when comparing physical properties (rheological characteristics) when mixed with water, strong powder and semi-strong powder have high elasticity, and thin powder has low elasticity. However, soft flour is less elastic. Therefore, from the viewpoint of making the Chinese bun soft and crisp, light and crisp, and not sticky in the mouth, it has almost no protein and soft flour with low physical elasticity. The amount of crude protein in cereals is adjusted by combining starch that is not contained or processed starch.

Of the flours used in the present invention, the soft flour is preferably 50 to 95% of the whole flour, and more preferably 50 to 90%, particularly 60 to 80%, which is a good texture of Chinese buns. From the viewpoint of suppressing the curing of Chinese buns after heating in a microwave oven, and workability during the production of Chinese buns. Moreover, it is preferable that starch or processed starch is 5 to 50% in whole grain flour, Furthermore, it is preferable from the same point that it is 10 to 50%, especially 20 to 40%.
The ratio of the combination of the weak flour and starch or processed starch, which is the flour used in the present invention, is preferably 95: 5 to 50:50 in the mass ratio of the weak flour: starch or processed starch in the flour, and further 80 : 20 to 70:30 is preferable from the viewpoint of good texture of Chinese buns, suppression of curing of Chinese buns after heating in a microwave oven, and workability during production of Chinese buns.

  Specific examples of starch that can be used in the present invention include those derived from wheat flour, as well as those derived from flour such as potato, corn, rice, sweet potato, tapioca and the like. Among these, tapioca-derived starch is preferred because it has a texture that does not stick to the mouth.

  Specific examples of processed starch that can be used in the present invention include acetylated starch, hydroxypropylated starch, octenyl succinylated starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, starch acetate, oxidized starch, phosphate monoester Phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch and the like. Acetylation from the point of making Chinese buns soft and crisp, light and crisp, with a texture that does not sticky in the mouth, and suppresses hardening of Chinese buns after microwave heating Starch, hydroxypropylated starch, particularly hydroxypropylated starch is preferred.

  Moreover, the said processed starch is good also as another processed starch by combining another processing, respectively. Processes that can be combined include esterification treatment such as acetic acid and phosphoric acid, etherification treatment such as hydroxypropylation and carboxymethyl etherification, acetylation treatment, oxidation treatment, acid treatment, bleaching treatment, wet heat treatment, heat treatment, An enzyme treatment etc. are mentioned, You may combine 1 type or 2 types or more of them among them.

  In this invention, it is preferable to mix | blend 1-27 parts of (A) fats and oils with respect to 100 mass parts (henceforth only described as "parts") of flour. (A) Oils and fats may be of animal or vegetable nature, but have plasticity such as butter, lard, margarine, shortening, liquid oil, or hydrogenated hydrogenated oil (solid fat), transesterification It can be used widely, such as oil. The amount is preferably 1 to 27 parts per 100 parts of flour, but more preferably 2 to 20 parts, especially 3 to 15 parts.

Moreover, it is preferable that (A) fats and oils used by this invention use together (A1) fats and oils whose melting | fusing point is 25-50 degreeC, and (A2) liquid oils whose melting | fusing point is 20 degrees C or less.
(A1) Fats and oils having a melting point of 25 to 50 ° C. have functions such as improving the internal phase structure of Chinese buns, increasing the volume, and improving mechanical resistance from the viewpoint of manufacturing Chinese buns. Those having plasticity such as margarine and shortening are generally used. J. C. Baker et al. Confirms that it is a necessary condition for the added fats and oils to work effectively in the dough molding fermentation process. Bread dough kneaded with liquid oil or fats and oils that melt at the fermentation temperature, like bread doughs that do not use fats and oils, expands quickly in the oven, and only bread with a small volume is obtained. The reason for this is that in the case of a liquid oil dough, it cannot retain the expansion force due to water vapor, air, etc. generated at a low temperature at which starch gelatinization and gluten do not coagulate, and these will evaporate out of the dough. (Yasuo Tanaka, Hiroshi Matsumoto, Bread Science II, Science of Baking Materials, Mitsuaki (1992) / JC Baker, MD Mize, Cereal Chem., 19, 84 (1942) )).

  Therefore, as a preferable (A1) fat and oil characteristic, the melting point is preferably 25 to 50 ° C, more preferably 27 to 45 ° C, particularly preferably 30 to 40 ° C, and the property at room temperature is semi-solid or Solid state. (A1) The SFC (25 ° C.) in the fat is preferably 5 to 40%, more preferably 10 to 35%, and particularly preferably 15 to 30%.

  For the fats and oils, animal and vegetable oils, hydrogenated hydrogenated oils (solid fats), and transesterified oils are used. Specific (A1) fats and oils include beef tallow, pork tallow and fish oil as animal oils, and soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil and safflower oil as vegetable oils. , Sunflower oil, rice oil and the like. (A1) The blending amount of fats and oils with respect to 100 parts of flour is preferably 0.5 to 10 parts, more preferably 2.5 to 8.1 parts, particularly 4.5 to 6.2 parts. From the viewpoints of workability and flavor at the time of production.

  The liquid oil having a melting point of 20 ° C. or lower that can be used in the present invention is a edible oil or fat such as rapeseed oil, corn oil, soybean oil, palm oil, rice oil, fish oil or the like having a melting point of 20 ° C. or lower. It is preferable. Further, liquid oil having a melting point of 10 ° C. or lower is more preferable, and rapeseed oil, corn oil, soybean oil, and rice oil are particularly preferable. Further, as the liquid oil, triglyceride and diglyceride containing diacylglycerol and medium chain fatty acid can be used as long as the above melting point condition is satisfied. (A2) The optimum blending amount of the liquid oil having a melting point of 20 ° C. or less is preferably 0.5 to 17 parts, more preferably 1 to 10 parts, based on 100 parts of flour. It is preferable from the viewpoints of good texture, suppression of curing of Chinese buns after heating in a microwave oven, and workability during production of Chinese buns.

  In the present invention, it is preferable to blend (B) a humectant. Examples of humectants include proteins and thickening polysaccharides. The amount of moisturizing agent added is preferably 0.001 to 2 parts, and more preferably 0.01 to 1.5 parts, particularly 0.05 to 1 part, based on 100 parts of flour. It is preferable from the viewpoints of good texture, suppression of curing of Chinese buns after heating in a microwave oven, and workability during production of Chinese buns.

  The protein may be a substance that exhibits viscosity when dissolved in water, and examples thereof include milk protein and vegetable protein. Examples of milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin and the like.

  The thickening polysaccharides include gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, HM pectin, LM pectin, tragacanth gum, crystalline cellulose, PGA (alginic acid) Propylene glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, methylcellulose, psyllium seed, and cashmere gum. One of these proteins and thickening polysaccharides may be used alone, or two or more different ones may be used in combination. Of these, xanthan gum, guar gum, and locust bean gum are preferable in terms of flavor and texture, and more preferably xanthan gum.

  In the present invention, it is preferable to use (C) an emulsifier. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, and lecithin derivative, and are preferably used in a mixed system of two or more. (C) The addition amount of the emulsifier is preferably 0.1 to 7 parts with respect to 100 parts of flour, and further 0.1 to 5 parts, (1) the Chinese buns are cured by the emulsifier itself. It is preferable from the point of suppression, and when (A2) liquid oil is used, (2) the moisturizer in the powder state (B2) is fixed and dispersed in (A2) liquid oil, resulting in Chinese buns It is preferable from the viewpoint of improving the mouthfeel (smoothness).

  Furthermore, it is preferable from the point of said (1) that (C) emulsifier uses glycerin fatty acid ester and propylene glycol fatty acid ester. The glycerin fatty acid ester of the present invention is an ester of glycerin and a fatty acid or a derivative thereof, glycerin fatty acid monoester (usually monoglyceride), glycerin fatty acid diester, glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, polyglycerin condensed ricinolein. Acid ester etc. are shown. The propylene glycol fatty acid ester of the present invention is an ester of propylene glycol and a fatty acid, and monoester type and diester type are used. Among these, glycerin fatty acid monoester and propylene glycol fatty acid monoester are preferable from the above point (1), and it is particularly preferable to use these in combination. That is, the total of the glycerin fatty acid monoester and the propylene glycol fatty acid monoester is 80% or more in the emulsifier, and the mass ratio of glycerin fatty acid ester / propylene glycol fatty acid monoester = 1 / 0.5 to 2.0 is preferable. Is preferably a mass ratio of approximately 1/1. Moreover, (A2) The mass ratio of the liquid oil having a melting point of 20 ° C. or less / (C) the emulsifier is 6.5 or less (a value obtained by dividing the liquid oil blending amount by the emulsifier blending amount), and further 1.7 to 6.5, It is preferable from the point of said (2) to set it as 2 to 6.5, especially 3 to 6.5. That is, (A2) it is possible to cure liquid oil to a state where there is no fluidity, and (B) moisturizing agent dispersed in the same liquid oil is uniformly and precipitated. Can be fixed and dispersed.

  In the present invention, the penetration can be determined as a measure of the state in which the liquid oil is not fluid and hardened. Here, the penetration is in accordance with ASTM-D217 (D217 in “ASTM penetration measurement method” Annual Book of Standards 1994. Section 5, Volume 05.01). It is a value measured as follows. That is, the oil and fat composition is packed in a container having a length of 115 mm × width of 115 mm × depth of 90 mm, and the surface is flattened. After leaving this at the measurement temperature (20 ° C.) for 30 minutes, a needle (Penetrometer Cone) equipped with a 102.5 g conical load was left in contact with the surface, and the approach distance after 5 seconds was set to 0. 0. Displayed in 1 mm units. Here, in general, the smaller the numerical value, the harder the measurement sample. In the present invention, in order for the oil and fat composition to be in a cured state without fluidity, the penetration is preferably 200 or less, particularly preferably 100 or less.

  As the (C) emulsifier, glycerin fatty acid monoester is effective from the point of (1). In order to more effectively express the good texture of Chinese buns and the effect of preventing hardening of Chinese buns after heating in a microwave oven, 0.05 to 4 parts of glycerin fatty acid monoester with respect to 100 parts of flour, Further, it is preferable to add 0.2 to 2 parts. Moreover, from the point of said (2), it is preferable that the compounding quantity of propylene glycol fatty-acid monoester is 0.05-4 parts with respect to 100 parts of flour, and also 0.2-2 parts.

  Examples of the fatty acid as a constituent of the glycerin fatty acid ester and propylene glycol fatty acid ester in the present invention include saturated fatty acids having 12 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid or unsaturated. A fatty acid is mentioned, Especially a saturated fatty acid is preferable and a C14-C22 saturated fatty acid is the most preferable. Although these fatty acids may be comprised by the single, you may be comprised by 2 or more types of mixed systems.

  As another emulsifier that can be used, the glycerin organic acid fatty acid monoester described as one form of the glycerin fatty acid ester is a compound obtained by esterifying the OH group at the 3-position of the glycerin fatty acid monoester with an organic acid. Organic acids include aliphatic monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid, aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid, and aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid. Examples thereof include oxyacids such as acid, lactic acid, malic acid, tartaric acid, diacetyltartaric acid and citric acid, and amino acids such as glycine and aspartic acid. In particular, citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are preferable, and HLB of 4 to 14 is preferable.

Moreover, although commercially available glycerol organic acid ester contains a part of unreacted organic acid and glycerol fatty acid monoester, such commercially available glycerol organic acid fatty acid monoester is also applicable to this invention.
Furthermore, specific examples of polyglycerin constituting the polyglycerin fatty acid monoester include one or more compounds selected from the group consisting of tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, nanoglycerin, decaglycerin and the like. Is mentioned. Particularly preferred are those having a polymerization degree of glycerol of 1 to 9.

  The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a mixture of mono- or diester of polyglycerin having a degree of polymerization of glycerin glycerin 2-3 of 3 to 5 of condensed ricinoleic acid of ricinoleic acid. Is used.

  The sucrose fatty acid ester that can be used as an emulsifier in the present invention is an ester of sucrose and a fatty acid, and includes mono, di, tri, and polyester, and the constituent fatty acid is a single or a fatty acid having 12 to 24 carbon atoms. Two or more mixed systems are preferred. Moreover, the thing of 5-15 is suitable for HLB.

  The sorbitan fatty acid ester that can be used as an emulsifier in the present invention is an ester of sorbitan and a fatty acid, and the constituent fatty acid is preferably a single or a mixture of two or more fatty acids having 12 to 24 carbon atoms. There are monoester type and triester type, but monoester type is preferred in the present invention.

  The lecithin that can be used as an emulsifier in the present invention is a phospholipid mixture comprising phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and is obtained from soybean or egg yolk Lecithin is representative. Examples of lecithin derivatives include lysolecithin and lysophosphatidic acid.

  In the present invention, all saccharides usually used for Chinese buns can be used. Specifically, reduction of monosaccharides such as glucose, fructose, galactose, maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, polysaccharide such as dextrin, starch hydrolyzate, etc. Sugar, sugar alcohols such as sorbitol, maltitol, and xylitol, sucralose, aspartame, acesulfame potassium, and the like can be used, and these can be used in one or a mixture of two or more. The amount of the saccharide is preferably 3 to 50 parts in the Chinese bun dough when the flour is 100 parts, more preferably 5 to 45 parts, particularly 10 to 35 parts at the time of the production of Chinese buns. It is preferable from the viewpoint of workability and flavor of Chinese buns.

  In the present invention, (A2) a liquid oil having a melting point of 20 ° C. or lower, (B) a humectant, and (C) an emulsifier are mixed in advance, and (E) an oil and fat composition is prepared and blended with flour. . (E) As oil and fat composition, (A2) liquid oil with a melting point of 20 ° C. or less by mass ratio: (B) humectant: (C) emulsifier = 50 to 85: 0.1 to 10:10 to 35, What was prepared so that (A2) / (C) was 6.5 or less is preferable from the point of the effect of said (1) and (2).

  The mass ratio of the (E) oil / fat composition is further (A2) :( B) :( C) = 70-80: 0.5-5: 14-26, and the mass of (A2) / (C). The ratio is further preferably 2 to 6.5, and particularly preferably 3 to 6.5 from the above point (2). In addition, when (C) the emulsifier is blended in Chinese buns as the (E) oil and fat composition in this way, the necessary amount of (C) emulsifier is further blended in the Chinese buns separately from the (E) oil and fat composition. You can also

In addition, you may use a preservative, a pH adjuster, a pigment | dye, a fragrance | flavor, etc. as other components suitably in (E) oil-fat composition in this invention.
As a specific method for producing the oil and fat composition (E), the components (A2) and (C) are first heated at a temperature equal to or higher than the melting point temperature of each component and uniformly dissolved, and then the component (B) is added. Mix and stir uniformly. The desired oil and fat composition is obtained by cooling the uniformed material to a temperature not higher than the melting point of each of the above components, preferably to 30 ° C. or lower. The cooling rate is preferably higher. That is, when the emulsifier is crystallized by cooling, quenching improves the dispersibility of the emulsifier itself from the fact that the crystal does not become coarser than slow cooling. It is preferable from the point which accelerates | stimulates the hardening prevention effect of a kind. In the above production, when cooling a homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but generally a chiller, a botter, a combination used for shortening and margarine production. It is preferable in terms of performance to cool quickly using a netter or the like.

  In this invention, it is preferable that the compounding quantity of the (E) fat composition added at the time of Chinese bun preparation is 1-20 parts with respect to 100 parts of flours used for Chinese buns, and is further 3-10 parts. It is preferable from the viewpoint of expressing the effects (1) and (2).

  As a raw material of Chinese buns in the present invention, in addition to flours containing wheat flour as a main ingredient, yeast food, water, dairy products, salt, seasonings (sodium glutamate and nucleic acids), preservatives, Examples include vitamins, calcium and other reinforcing agents, proteins, amino acids, chemical swelling agents, flavors and the like. In addition, dried fruits such as raisins, wheat bran, whole grains, etc., which are generally easy to age when used as raw materials, can be used.

  Examples of the method for producing the Chinese bun according to the present invention include a straight method (straight bowl method), a medium seed manufacturing method, a liquid seed manufacturing method, and a hot water seed manufacturing method.

  The Chinese buns of the present invention can be stored in a refrigerated or frozen state after preparation and before heating in a microwave oven, so that they can be stored for a long period of time compared to room temperature storage, increasing the production efficiency of Chinese buns and reducing costs. It is preferable from the point which becomes possible.

[Method for preparing oil and fat composition]
1) Weigh components (A2) and (C) in a 2 liter stainless steel beaker.
2) The above 1) is uniformly dissolved in an 85 ° C. water bath and allowed to stand for 30 minutes.
At this time, an anchor type hook was used, and stirring was performed using a three-one motor (TYPE 60G manufactured by HIDON).
3) The component (B) weighed in advance in 2) above is added with stirring, and after confirming that it has become uniform, it is allowed to stand for 30 minutes.
4) In 3) above, a large amount of ice is put in a water bath, cooled to 30 ° C., stirred while maintaining the temperature at 30 ° C., and transferred to a predetermined container.
5) The above 4) was allowed to stand overnight (about 12 hours) in a 15 ° C. constant temperature bath, and the penetration was measured.
The composition of the produced (E) oil composition is shown in Table 1.

Examples 1-6, Comparative Examples 1-3
A Chinese bun dough was prepared according to the formulation shown in Table 2, steamed and evaluated.

[Chinese bun preparation conditions]
1. Medium dough preparation conditions Using a vertical mixer (Kanto mixer, 5 coats) and hook, put the medium seed ingredients shown in Table 2 into the mixer, knead at low speed 2 minutes, medium high speed 3 minutes, and raise the temperature at 27% It was set as ℃ and it was set as medium seed cloth. Next, this was fermented (medium seed fermentation). The conditions at this time are as follows.
Medium seed fermentation temperature 28.0 ℃
Medium-species fermentation relative humidity 80%
Medium seed fermentation time 60 minutes Medium seed fermentation end temperature 28.0 ° C

2. Preparation conditions of home baked dough Put the above-mentioned medium mixed dough into a vertical mixer (Kanto mixer, 10 coats), add home baked ingredients (shortening, other than oil composition), low speed 2 minutes, medium high speed 3 After kneading in minutes, the remaining material (shortening, oil and fat composition) was added, and kneaded at a low speed of 2 minutes, a medium high speed of 2.5 minutes, and a high speed of 2 minutes to obtain a main body dough. The koji temperature of the main koji dough was 27 ° C.
Next, in order to recover the dough damaged by chaos, the floor time was taken at 28.0 ° C. for 10 minutes and then divided into 50 g of dough. In order to take the dough damage in the division, the bench time was taken at 28.0 ° C. for 10 minutes, and 40 g of filling (Pig bun ingredient R: manufactured by Tanaka Foods & Co., Ltd.) was wrapped and molded. The dough molded on the top plate was placed and fermented. The proofing conditions are as follows.
Proof temperature 50 ℃
Relative humidity 30%
Proof time 35 minutes

3. Steaming conditions The prepared Chinese bun dough was steamed in a steamer at 98 ° C. for 13 minutes. After steaming, after cooling at room temperature (20 ° C.) for 20 minutes, it was put in a plastic bag, sealed, and stored under the following storage conditions to obtain a bread sample.
(1) Store at 20 ℃ for 1 day
(2) Store at 5 ℃ for 1 day
(3) Stored at -20 ℃ for 12 days

[Sensory evaluation of Chinese buns]
For the Chinese bun sample stored under the three conditions (1) to (3) above, the Chinese bun sample of (1) and (2) is heated for 20 seconds using a Sharp microwave oven RE-6200 (output 1600 W). The Chinese bun sample (3) was heated for 25 seconds. All the monadics of (1) to (3) according to the following criteria by 10 panelists regarding “no kinki”, “mochi-mochi” and “light texture” when eating Chinese buns left for 5 minutes after heating Evaluation was performed. The lack of cracks shows the effect of suppressing the curing of Chinese buns after heating in the microwave. These results are shown in Table 2.

〔Evaluation criteria〕
A: Eight or more out of 10 people judged good.
A: 5 to 7 out of 10 people were judged to be good.
Δ: 3 to 4 out of 10 people judged good.
X: It was judged that 8 or more out of 10 people were not good.

  From the results in Table 2, it was found that the Chinese bun of the present invention was suppressed in curing even after heating with a microwave oven, had no cracks, and had a good mouthfeel.

Claims (5)

Reinforced flour and one or more selected from starch and processed starch are combined, the amount of crude protein is 4.5 to 7.6% by mass, and the mass ratio of weakened flour: starch and / or modified starch is 95: For 100 parts by weight of the combination of soft flour and starch and / or modified starch that is 5-50: 50,
(A) 1 to 27 parts by mass of fats and oils
(B) 0.001 to 2 parts by mass of a humectant, and
(C) 0.1-7 parts by mass of emulsifier
Chinese bun dough containing . (A) As fats and oils, (A1) 0.5 to 10 parts by weight of fats and oils having a melting point of 25 to 50 ° C., and (A2) melting points of 20 ° C. or less with respect to 100 parts by weight of the combination of soft flour and starch and / or processed starch The Chinese bun dough according to claim 1, comprising 0.5 to 17 parts by mass of liquid oil. (A2) Liquid oil having a melting point of 20 ° C. or less: (B) Moisturizer: (C) Emulsifier = 50 to 85: 0.1 to 10:10 to 35, and (A2) / (C) is 6 (E) an oil and fat composition that is less than or equal to 5 is prepared in advance, and 100 parts by mass of the combination of soft flour and starch and / or processed starch,
(A1) 0.5 to 10 parts by mass of a fat having a melting point of 25 to 50 ° C., and
(E) Oil composition 1-20 parts by mass
The Chinese bun dough according to claim 1 or 2, which is obtained by blending. The Chinese bun using the Chinese bun dough according to any one of claims 1 to 3, wherein reheating is performed in a microwave oven or a steamer before eating. The Chinese buns using the Chinese bun dough according to any one of claims 1 to 3, which is stored in a refrigerated or frozen state before heating in a microwave oven.