JPH0789889B2 - Chinese steamed bun for microwave oven - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention relates to Chinese bun for cooking by electronic range.

[0002]

2. Description of the Related Art Today, with the widespread use of microwave ovens in households, many foods are cooked and eaten by microwave ovens.

The cooking with the microwave oven is carried out by heating the water molecules in the food and microwave-absorbable substances such as fats and oils to rotate and vibrate, and the evaporation of water during heating is severe. Therefore, in order to deliciously cook food in a microwave oven, it is essential to prevent water evaporation in the food as much as possible and prevent hardening.

As a countermeasure against this problem, there has been a conventional means for wrapping a food in a microwave permeable plastic, for example, a heat resistant film such as polyvinylidene chloride resin and heating the food. However, this means does not positively prevent the hardening of the food because the film only retains the water released from the food and does not positively prevent the water content of the food itself from decreasing.

Therefore, the applicant of the present application has filed Japanese Patent Application Laid-Open No. 3-22.
As shown in Japanese Patent Publication No. 941 (1994), a means has been proposed in which a powder of water-retaining plant fiber is mixed in food and water evaporation during cooking is compensated by the water content of the plant fiber. On the other hand, in recent years,
Food sales with vending machines have spread, and Chinese manju also
No exception. When selling this Chinese Manju automatic machine,
Sold by heating with microwave. At this time, the hardness
To prevent aging, add vegetable fiber to the Chinese steamed bun.
It can be thought that Chinese manju has a taste and texture.
From what aspect plant fibers do not fit.

[0006] Accordingly, the present invention is, other than the plant fiber, medium
It is an object to prevent the above-mentioned hardening of buns .

[0007]

In order to solve the above problems, in the Chinese steamed bun for microwave ovens according to the present invention, attention is paid to the fact that the gel contains a large amount of water, and the edible gel. the is the employing the configuration mixed into Chinese steamed bun original composition.

[0008] The edible gel is a food material or food additive having a gelling ability, which is heated or dissolved without heating and solidified as it is, or cooled and solidified. Although it contains a large amount of water, it has no fluidity and retains its shape. Examples of food materials having a gelling ability include agar, carrageenan, gelatin, pectin, chitin, curdlan, starch, and the like. Among these, substances that can be used as gelling agents, sizing agents, thickening agents, etc. are mentioned. The hardness of the gel, the size when used, the shape, the water content, and the addition amount are Chinese manju
It is appropriately selected depending on the composition of the conventional composition . The in-gel water also includes a seasoning processing liquid containing more water than usual.

The original composition of Chinese steamed bun refers to the skin B and the encapsulating material A excluding the agar jelly b in the examples described later, and has the original taste of Chinese steamed bun according to its composition.

[0010]

[Action] Chinese bun according to the present invention configured in this way, gel b in the original composition a, as shown in FIG. 1
It is mixed, and when heated in a microwave oven as before, the heated gel b releases water and the original combination
The water released from the product a is replenished to prevent a decrease in the water content of the whole Chinese steamed bun .

[0011]

EXAMPLE As shown in FIG. 2, this example comprises an inner wrapping material A and a skin B as in the case of a conventional Chinese manju. The skin B was made of wheat flour as a main raw material, and sugar, salt, oil and fat, yeast, swelling agent, and 45% by weight of water with respect to the wheat flour were kneaded.

On the other hand, as the inner packaging material A, two kinds of bean jam and azuki bean paste seasoned with a mixture of meat and vegetables were used, and 10% by weight of agar jelly b was mixed in the inner packaging material A. Agar jelly b
Is 3% by weight of agar in water, melted by heating, cooled and solidified, cut into cubes of 5 mm on each side.
Mixed in. The inner packaging material A was wrapped with a skin B, then fermented and steamed to obtain a Chinese steamed bun (meat bun, bean bun) shown in FIG.

The Chinese steamed bun (meat bun, bean bun)
I cooked it in a microwave oven and ate it, meat buns,
Both the bean paste, the skin B and the inner packaging material A were soft and steamed, and they were deliciously eaten. It is considered that this is because the water content of the agar jelly b was transferred from the inner packaging material A to the skin B.

In this embodiment, the agar jelly b was peeled with the skin B
May be mixed into the skin B, or may be mixed into the skin B alone.

[0015]

Effects of the Invention The present invention, configured as described above, since the to increase the holdings moisture content of Chinese buns by water retention of the gel, Chinese bun original taste based on moisture loss in cooking microwave heating -It can effectively prevent the deterioration of texture.

[Brief description of drawings]

FIG. 1 is a state diagram in which gel b is mixed with the original composition a of Chinese steamed bun .

FIG. 2 is a partially cutaway perspective view of an embodiment.

[Explanation of symbols]

A Inner packaging material B Skin a Chinese steamed bun original composition b Gel (agar jelly)

Claims (1)

[Claims] 1. A Chinese steamed bun for microwave ovens, characterized in that an edible gel for hydration is mixed with the original composition of Chinese steamed bun .