JP6096477B2 - Steamed confectionery - Google Patents

Description

  The present invention relates to the modification of the appearance and texture of the surface of steamed confectionery.

  Here, the steamed confectionery is a food obtained by putting dough formed by mixing flour, egg raw material, milk raw material, etc. into a container or the like as necessary, and heating with steam. For example, steamed cake, steamed bread, Chinese bun, steamed bun etc.

  There are various attempts to improve the dough of steamed confectionery. For example, Patent Document 1, those surfaces are generally moist with steam and moist even when allowed to cool, and change the texture of the surface of the steamed confectionery. Things are not known.

  For example, depending on the type of steamed confectionery, powdered sugar or granulated chocolate is sprinkled on the surface and placed, or the surface of the steamed confectionery is coated with a melted chocolate.

  And when steamed confectionery is steamed and then sprinkled with powdered sugar, all steamed confectionery has a very high dough moisture compared to bread and confectionery generally baked in an oven, and is moist and sticky. This is not usually done with steamed confectionery because it makes you feel better.

  Sprinkling powdered sugar on confectionery is sometimes preferred from the viewpoint of good appearance and sweetness, but when eating, many consumers do not like powdered sugar sprinkling because powdered sugar is scattered around.

Japanese Patent Laid-Open No. 02-131544

  Then, this invention aims at providing the steamed confectionery which changed the external appearance and food texture of the steamed confectionery surface which is not considered much in steamed confectionery.

In order to solve the above problems, the present invention provides:
(1)
The structure of the method for producing steamed confectionery is characterized in that the upper surface of the steamed confectionery dough is sprinkled with a lactose composition containing 30% by weight or more of lactose and steamed with steam.
(2)
The lactose composition, has a structure of the method of producing steamed confections according to, characterized in that a powdery mixture comprising a fat or oil that the upper limit is 30% by weight (1).
(3)
The said mixture is chocolate, It was set as the structure of the manufacturing method of the steamed confectionery as described in (2) characterized by the above-mentioned.
(4)
The lactose composition is a powdered fat and oil. The method for producing a steamed confectionery according to (2) or (3) is provided.
(5)
The mixing ratio of lactose in the lactose composition is 70% by weight or more, and the method for producing a steamed confectionery according to any one of (1) to (4) is used.

  Here, the “lactose composition” may be lactose itself, a mixture with fats and oils, for example, powdered chocolate, or powdered fats and oils mixed with lactose (powdered fats and oils) Good. As for powdered fats and oils, many foods such as cake mix, powder shortening, and powdered coffee whitener have been developed.

  As a method for producing powdered fats and oils, a general method is to emulsify an oily raw material in a water-soluble raw material such as protein, starch, dextrin, emulsifier, thickening polysaccharide, etc., and pulverize it by spray drying. Also in the present invention, the powdered oil may be formed according to a conventional method.

  In the case of a fat and oil mixture such as chocolate, “powder” means that the mixture is finely pulverized, flaky, pulverized and pulverized, and the dissolved mixture is fogged. It includes those that are solidified by spraying in the form of a powder, those in which chocolate melts are pulverized, and those in which the particle size is uniformed by sieving them.

  When lactose and other materials are mixed, the mixing ratio of lactose is 30% by weight or more, preferably 50% by weight or more, more preferably 70% by weight or more in the lactose composition. When the amount of lactose in the lactose composition is less than 30% by weight, it is difficult to show a crispy texture even when the dough of the steamed confectionery is sprinkled with the lactose composition and steamed.

  In a lactose composition in which lactose and fat are mixed and mixed, when steamed on the surface of the steamed confectionery dough, the fat and oil dissolves and coats the lactose, suppressing the dissolution of lactose in the steamed confectionery dough and after steaming Lactose is recrystallized by the evaporation of moisture by heat of water, and a crispy texture film is formed on the surface of the steamed confectionery.

  Such a texture is a texture that is not formed by sprinkling lactose after being steamed and further cooled. The solubility of lactose in water is about 1/5 of glucose and 1/10 of sucrose, and even if the lactose composition is sprinkled on the surface of the steamed confectionery dough before steaming, the surface of the steamed confectionery is crispy It is thought that it is a factor that can form.

  As the “oil and fat”, fats and oils that are generally used for food can be used. In particular, fats and oils that are solid fat at room temperature and have a melting point below body temperature are desirable. In the lactose composition, when fats and oils are added, it is 50% by weight or less, preferably 30% by weight or less, more preferably 10% by weight or less. If it is more than 50% by weight, the sense of dissolution due to body temperature peculiar to fats and oils becomes strong, and it is difficult to show a crispy texture.

  In addition to the above examples, “other materials” added to the lactose composition include saccharides, proteins, and food additives. As the saccharide, a saccharide having low solubility in water, and when the solubility is high, it can be added to the extent that it does not affect the crispy texture after steaming. Furthermore, protein derived from foods such as egg white, milk protein, and soybean can be used as the protein.

  As food additives, colorants and fragrances may be added to obtain the desired flavor and color, and in addition, preservatives, sweeteners, thickeners, emulsifiers, etc., depending on the desired physical properties and flavors. Can be added.

  Since this invention is the said structure, it can provide not only the characteristic external appearance (a mottled hard film) on the surface of steamed confectionery but also a crunchy texture change. More specifically, even if the lactose composition is steamed on the surface of the steamed confectionery dough, the surface gives a crispy texture and the dough is baked to create a surface like a Basse (baked confectionery) Form a pattern. And unlike the baked texture, the steamed confectionery body has a soft and moist texture like a steamed cake because it is steamed and heated.

  That is, the steamed confectionery according to the present invention steamed together with the lactose composition has a surface texture like Busse, which is not found in the conventional steamed confectionery, and exhibits a new crispy texture.

It is a photograph of an example of the steamed confectionery which is this invention. It is an example of the compounding composition of the steamed confectionery which is this invention.

  Hereinafter, the present invention will be described in detail with reference to the drawings.

  In FIG. 1, an example of the steamed confectionery which is this invention was shown. The shape resembles a baked confectionery or busse. On the surface (mainly within the broken line), a film of lactose composition (lactose film) is formed in a mottled pattern. Depending on the amount of the lactose composition sprinkled, the coating pattern can be mottled or scattered in a film-like manner throughout.

  The steamed confectionery in FIG. 1 is made using two steamed confectioneries, which are made by filling the sponge dough thinly into the pattern, sprinkling the lactose composition on the sponge dough surface, and on the bottom of one steamed confectionery. Whipped cream is applied, strawberry jam is further placed, and the other steamed confectionery is sanded at the bottom to make a Besse style. The cross section of the steamed confectionery cut in the vertical direction is located at the upper left and right of the steamed confectionery in the center of the photo.

  FIG. 2 shows the composition (A) of the lactose composition of the steamed confectionery in FIG. 1 and the composition (B) of the sponge dough. The sponge dough is not particularly limited as long as it is a dough for steamed confectionery. Similarly, the lactose composition is not limited to FIG.

  Hereinafter, the manufacturing method of the steamed confectionery of FIG. 1 is demonstrated in detail.

-Preparation of lactose composition A solid mixture is adjusted from the raw material of the lactose composition shown in FIG. First, in accordance with a conventional method for producing chocolate, that is, dissolving, mixing, rolling, molding, and cooling and solidifying, the mixture is prepared. Then, the solidified lactose composition was shaved and thinned, and then pulverized, powdered, sieved, and arranged into a powder having a certain particle size to obtain a lactose composition. The above composition may be dispersed in an aqueous phase, emulsified to obtain an O / W emulsion, spray-dried, and powdered into oil.

・ Adjustment of sponge fabric A part of a and b in FIG. Add remaining b and stir. With a general cake dough agitator, the mixture is stirred for 30 seconds at a low speed and for 2 to 3 minutes at a medium speed, so that the specific gravity of the mixture becomes about 0.3. Add c to a container while stirring with a sieve and stir. The specific gravity of the final sponge fabric was about 0.45.

Steaming 25 g of the sponge dough was squeezed into a pattern, and about 2 g of the lactose composition (A) was sprinkled on the surface. Then, it steamed at 93 to 95 degreeC with the steamer for about 9 minutes.

・ Decoration Apply fresh cream and strawberry jam to the bottom of the steamed sponge cake, sand the filling on the bottom of another sponge cake made in the same way, and the steamed confectionery in FIG. 1 is completed. .

Claims (5)

A method for producing a steamed confectionery , characterized by sprinkling a lactose composition containing 30% by weight or more of lactose on the upper surface of a steamed confectionery dough and steaming with steam. The lactose composition, method of producing confectionery steamed according to claim 1, characterized in that a powdery mixture comprising a fat or oil that the upper limit is 30 wt%. The method for producing a steamed confectionery according to claim 2, wherein the mixture is chocolate. The said lactose composition is powdered fats and oils, The manufacturing method of the steamed confectionery of Claim 2 or Claim 3 characterized by the above-mentioned. The method for producing a steamed confectionery according to any one of claims 1 to 4, wherein a mixing ratio of lactose in the lactose composition is 70% by weight or more.