KR20080067290A - Chinese buns - Google Patents

Abstract

Chinese buns are provided to prevent the buns from getting tough after being reheated by adjusting the crude protein content of grain flour in a bun preparation process. Chinese buns comprises: grain flour made by mixing weak flour and at least one kind selected from starch and processed starch, wherein the grain flour has a crude protein content of 4.5mass% or above and below 8.7mass%. The Chinese buns further comprises: 1~27mass parts of oil/fat(A), 0.001~2mass parts of a water retaining agent(B), and 0.1~7mass parts of an emulsifier(C), based on 100mass parts of the grain flour. The oil/fat(A) comprises: 0.5~10mass parts of oil/fat(A1) having a melting point of 25~50°C; and 0.5~17mass parts of liquid oil(A2) having a melting point of 20°C or below, based on 100mass parts of the grain flour. An oil/fat composition(E) is prepared by mixing the liquid oil(A2) having a melting point of 20°C or below, the water retaining agent(B), and the emulsifier(C) in a mass ratio of 50~85:0.1~10:10~35, wherein (A2)/(C) is 6.5 or below. The Chinese buns are obtained by mixing 0.5~10mass parts of the oil/fat(A1) having a melting point of 25~50°C; and 1~20mass parts of the oil/fat composition(E), based on 100mass parts of the grain flour.

Description

Chinese dumplings {CHINESE BUNS}

The present invention relates to a neutralized dumpling.

 In recent years, in shops such as convenience stores and fast foods, there has been an increase in the number of scenes of serving hot dogs and hamburgers, such as cooked breads and Chinese dumplings, with a microwave oven and then providing them to consumers. In addition, even in general households, the number of breads and Chinese dumplings purchased is heated by a microwave oven at home and eaten in a warm state. In addition, consumer preferences for such foods are diversified, and new types of foods that are not bound by existing concepts, or foods of unprecedented texture are required.

Conventionally, in the Chinese dumplings, there existed a tendency for the texture to be soft and to have a chewy texture. In order to meet such a texture, a part of flour is mixed and kneaded in boiling water and then refrigerated, and then the remaining raw material is further mixed and kneaded to make a so-called hot water method (see Japanese Laid-Open Patent Publication No. 2003-199485). And a combination of various processed starches, such as grain starch, alpha starch and crosslinked starch, have been proposed (Japanese Patent Laid-Open No. 2005-52014, Japanese Patent Laid-Open No. 10-56946, Japanese Laid-Open Patent Publication). See Japanese Patent Application Laid-open No. Hei 10-295253, Japanese Patent Application Laid-open No. Hei 8-66148).

In the above-described prior art, a soft and stiff texture can be obtained, but on the other hand, it has been found to be insufficient in that it becomes a sticky texture in the mouth and a texture that is chewy.

Accordingly, the problem to be solved by the present invention is to provide a neutralized dumpling that is soft, crispy, light, chewable, and does not stick easily in the mouth.

When the present inventors examined the said subject, it discovered that it could solve by using a compound different from the past for grain classification, and completed this invention.

Advantageous Effects of Invention According to the present invention, it is possible to provide a neutralized dumpling which is soft, crispy, light, and chewy, and has no stickiness in the mouth, compared to conventional Chinese dumplings.

Moreover, even if reheating is carried out by a microwave oven or a steamer before eating the neutralized dumplings which are in a normal temperature storage state, a cold storage state, or a cryopreservation state, it suppresses the rapid hardening and sagging after heating, and has neutralization which has said good texture. Dumplings can be provided.

The grain flour used in the present invention includes a combination of a force powder and starch or processed starch, and the crude protein in the grain is 4.5% by mass (hereinafter simply referred to as "%") or more, and 8.7 It is less than%. By adjusting the crude protein amount in the grain classification to 4.5% or more and less than 8.7%, the texture can be soft, soft, light, chewable, and not sticky in the mouth. Crude protein amount is more preferably 5 to 7.6%, still more preferably 5 to 6.5% from the viewpoint of the texture. In the present invention, the "crude amount" in the grains means a value obtained by measuring the total nitrogen content by the Kjeldahl method and multiplying the coefficient 5.7.

In addition, the term "neutralized dumplings" used in the present invention is produced by steaming the dough kneaded with yeast using yeast, middle seed method, liquid seed method, and bath seed method, using flour as a raw material. One bakery product includes, in addition to Chinese dumplings, Hanamaki and the like.

In addition, by using force powder, starch or processed starch in the grain flour, it is possible to prevent agglomeration due to thermal denaturation of the protein in the flour, which is one of the causes of curing when heating the neutralized dumplings with a microwave oven, and using a microwave oven. Even in the case of heating, a neutralized dumpling having a good texture can be obtained. In addition, in this invention, "curing" refers to the phenomenon of "a feeling of elongation (that is, there is a feeling chewed on Chinese dumplings, and it does not cut easily) when eating Chinese dumplings."

As a method for adjusting the crude protein amount in the grain flour according to the present invention, any one or two or more kinds of starch and processed starch, in addition to the force powder, may be used, and may be suitably used in a strong powder, a semi-strong powder, a gravity powder, or a vital gluten. You may adjust crude protein amount by this. In this case, it is more soft, stiff, light and chewy texture that the content of the thrust in the flour and the combination of one or two or more selected from starch and processed starch is 80% or more and 90 to 100%. In addition, it is preferable at the point which can be made into the texture which does not stick to in a mouth.

In addition, the protein in grain flour differs not only in quantity but also in quality, depending on the kind of flour. In other words, when comparing the physical properties (fluid properties) of water and kneading, the strong and semi-strength components have high elasticity, and the strong components have low elasticity. Low elasticity Therefore, from the viewpoint of making the Chinese dumplings a soft, crispy, light, chewable texture, and not sticking in the mouth, it contains almost no elasticity and low elasticity in physical properties. By combining starch or processed starch, the crude protein amount in the grain flour is adjusted.

In the grain classification used for this invention, it is preferable that a force component is 50 to 95% in all grain classifications, More preferably, it is 50 to 90%, Especially preferably, it is 60 to 80%, The texture of neutralized dumplings, It is preferable at the point of hardening suppression of the neutralized dumplings after microwave heating, and the workability at the time of manufacturing neutralized dumplings. Moreover, it is preferable that starch or processed starch is 5 to 50% in all the grain meals, More preferably, it is 10 to 50%, Especially preferably, it is preferable from the same viewpoint.

As for the ratio which combines the force powder which is a grain flour used for this invention, and a starch or processed starch, it is preferable that the mass ratio of the force powder: starch or processed starch in a grain flour is 95: 5-50: 50, More preferably, 80 It is preferable from the viewpoint of the good texture of neutralized dumplings, hardening of neutralized dumplings after microwave heating, and workability at the time of manufacturing neutralized dumplings.

As a specific example of the starch which can be used in the present invention, it is possible to use not only those derived from wheat flour but also those derived from grains such as potatoes, corn, rice, sweet potatoes and tapioca. Among them, the starch derived from tapioca is preferred in terms of texture that does not stir and sticks in the mouth.

Specific examples of the processed starch that can be used in the present invention include acetylated starch, hydroxypropylated starch, octenyl succinate starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetic acid starch, oxidized starch, monophosphate Esterified phosphate crosslinked starch, phosphorylated starch, phosphate crosslinked starch, hydroxypropylated phosphate crosslinked starch and the like. Acetylated starch, in that the Chinese dumplings are soft, stiff, light, chewable and have a texture that does not stick easily in the mouth, and suppress the curing of the Chinese dumplings after heating the microwave. Preference is given to hydroxypropylated starch, in particular hydroxypropylated starch.

Moreover, the said processed starch may be made into the other processed starch by combining each other processing process. Examples of the processing treatment that can be combined include esterification treatment of acetic acid and phosphoric acid, etherification treatment by hydroxypropylation and carboxymethyl etherification, acetylation treatment, oxidation treatment, acid treatment, bleaching treatment, wet heat treatment, heat treatment, Enzyme treatment etc. are mentioned, You may combine the 1 type, or 2 or more types of processing 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 of grain classifications (it abbreviates as "part" hereafter). (A) The fats and oils may be either animal or vegetable, and may have plasticity such as butter, lard, margarine, shortening, liquid oil, hardened oil (solid fat) or transesterified oil in which hydrogen is added thereto. It can be used widely. Although 1-27 parts are preferable with respect to 100 parts of grain classifications, a compounding quantity becomes like this. More preferably, it is 2-20 parts, Especially preferably, it is 3-15 parts.

Moreover, it is preferable that (A) fats and oils used by this invention use together the fats and oils of (A1) melting | fusing point 25-50 degreeC, and (A2) melting | fusing point 20 degrees C or less together.

(A1) The holding | maintenance of 25-50 degreeC of melting | fusing points has functions, such as improvement of the internal wound structure of a Chinese dumpling, improvement of a volume, improvement of a mechanical resistance, etc., and generally butter, lard, margarine, shortening. Those having plasticity such as are generally used. J.C. Baker et al. Confirmed that the added fats and oils are a necessary condition for effective operation of solids during the molding fermentation process of bread dough. The bread dough kneaded with fat or oil that melts at liquid oil or fermentation temperature, like bread dough that does not use fat or oil, expansion in the oven is stopped early and only bread having a small volume is obtained. This is because in the case of liquid oil dough, it is not able to maintain the expansion force by water vapor, air, etc. generated at low temperatures where starch gelatinization and gluten thermal coagulation do not occur, and they are evaporated out of the dough. (Yasuo Tanaka, Hiroshi Matsumoto, Science of Bakery II, Science of Bakery Ingredients, Corin (1992) / JCBaker, MDMize, Cereal Chem., 19,84 (1942)).

Therefore, it is preferable that it is 25-50 degreeC as melting | fusing point as a characteristic of preferable (A1) fats and oils, More preferably, it is 27-45 degreeC, Especially preferably, it is 30-40 degreeC, The property at room temperature is , Semisolid or solid state. As for SFC (25 degreeC) in (A1) fats and oils, 5 to 40% is preferable, More preferably, it is 10 to 35%, Especially preferably, it is 15 to 30%.

For the fats and oils, animal and vegetable oils, hydrogenated oils (solid fats) and transesterified oils added thereto are used. As specific (Al) fats and oils, tallow, lard, and fish oil are used as animal oil, and soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, rice bran oil, etc. are mentioned. It is preferable that the compounding quantity with respect to 100 parts of grain classifications of (A1) fats and oils is 0.5-10 parts, More preferably, it is 2.5-8.1 parts, Especially preferably, it is 4.5-6.2 parts Workability and flavor at the time of manufacturing Chinese dumplings It is preferable at the point of view.

As liquid oil of 20 degrees C or less of melting | fusing point (A2) which can be used in this invention, it is preferable that melting | fusing point is 20 degrees C or less in edible fats and oils, such as rapeseed oil, corn oil, soybean oil, palm oil, rice bran oil, and fish oil. Moreover, liquid oil whose melting | fusing point is 10 degrees C or less is more preferable, and rapeseed oil, corn oil, soybean oil, and rice bran oil are especially preferable. As the liquid oil, triglycerides and diglycerides containing diacylglycerol and medium chain fatty acids may also be used as long as they satisfy the above melting point conditions. (A2) As an optimum compounding quantity of liquid oil of melting | fusing point 20 degrees C or less, it is preferable that it is 0.5-17 parts with respect to 100 parts of grain classification, More preferably, it is 1-10 parts, The good texture of neutralized dumplings, Microwave heating It is preferable from the viewpoint of hardening of the later neutralized dumplings, and the workability at the time of manufacturing neutralized dumplings.

In this invention, it is preferable to mix | blend a moisturizing agent (B). Examples of the moisturizing agent include proteins, thickened polysaccharides, and the like. It is preferable that the addition amount of a moisturizing agent is 0.001-2 parts with respect to 100 parts of grain classification, More preferably, it is 0.01-1.5 parts, especially 0.05-1 part, The good texture of neutralized dumplings, Inhibition of hardening of neutralized dumplings after microwave heating, It is preferable from a viewpoint of workability at the time of manufacturing neutralized dumplings.

As a protein, what is necessary is just a substance which shows viscosity when melt | dissolved in water, and milk protein, a vegetable protein, etc. are mentioned. Examples of the milk protein include sodium casein, calcium casein, rennet casein, milk casein, milkhey, lactalbumin, and lacglobulin.

As the thickened polysaccharide, gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, HM pectin, LM pectin, tragant gum, crystalline Cellulose, PGA (alginic acid propylene glycol ester), SSHC (water soluble soybean polysaccharide), gati gum, methyl cellulose, cylium seed and cassia gum. Among these proteins and thickened polysaccharides, one kind may be used alone, or two or more kinds may be used in combination. Among them, xanthan gum, guar gum and locust bean gum are preferable in terms of flavor and texture, and more preferably xanthan gum.

In this invention, it is preferable to use the (C) emulsifier. Examples of the emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, lecithin derivatives, and the like. (C) It is preferable that the addition amount of an emulsifier is 0.1-7 parts with respect to 100 parts of grain classification, More preferably, it is 0.1-5 parts, It is preferable at the point which suppresses hardening of neutralizing dumplings by the emulsifier itself, In addition, when (A2) liquid oil is used, (2) the moisturizing agent (B) which is in a powder state is fixed-dispersed in (A2) liquid oil, and as a result, the texture (melting property) of the neutralized dumplings is improved. Preferred at

In addition, it is preferable that (C) emulsifier use a glycerol fatty acid ester and a propylene glycol fatty acid ester from the said (1) point. Glycerin fatty acid esters of the present invention are esters of glycerin and fatty acids or derivatives thereof, glycerin fatty acid monoesters (usually monoglycerides), glycerin fatty acid diesters, glycerin organic acid fatty acid monoesters, polyglycerol fatty acid monoesters, polyglycerol condensed lishi Noleic acid ester and the like. Moreover, the propylene glycol fatty acid ester of this invention is ester of propylene glycol and a fatty acid, and the thing of the monoester type and diester type is used. Especially, glycerin fatty acid monoester and propylene glycol fatty acid monoester are preferable at the point of said (1), It is preferable to use these together especially. That is, the sum total of glycerin fatty acid monoester and propylene glycol fatty acid monoester is 80% or more in an emulsifier, and also the mass ratio of glycerin fatty acid ester / propylene glycol fatty acid monoester = 1 / 0.5-2.0, Preferably it is almost 1 / It is preferable that it is the mass ratio of 1. Moreover, the mass ratio of the liquid oil / (C) emulsifier of (A2) melting | fusing point 20 degrees C or less is 6.5 or less (value obtained by dividing liquid oil compounding quantity by emulsifier compounding quantity), and also 1.7-6.5, especially 2-6.5, especially 3- ~ It is preferable to set it as 6.5 at the point of said (2). That is, the liquid oil (A2) can be cured to a state without fluidity, and the (B) humectant in the powder state dispersed in the same liquid oil can be uniformly and uniformly dispersed without being precipitated.

In the present invention, the degree of penetration can be determined as a measure of the state in which the liquid oil is not fluid and hardened. Here, penetration is a value measured as follows based on the measurement of the penetration in ASTM-D217 (D217 in "Method of ASTM ASTM Measurements" in the book of Standards 1994. Section 5, Volume 05.01). That is, the oil-fat composition is put into the container of 115 mm x 115 mm x 90 mm in depth, and the surface is leveled. After leaving this at the measurement temperature (20 ° C) for 30 minutes, a needle (Penetrometer Cone) having a conical load of 102.5 g was placed in contact with the surface, and the entry distance after 5 seconds was measured in units of 0.1 mm. To be displayed. Here, intrusion degree generally shows that a measurement sample is hard, so that a numerical value is small. In the present invention, in order for the fat or oil composition to remain in a hardened state without fluidity, the penetration is preferably 200 or less, particularly 100 or less.

Moreover, the glycerin fatty acid monoester is effective at the point of said (1) of (C) emulsifier. In order to more effectively express the good texture of neutralized dumplings and the hardening prevention effect of the neutralized dumplings after microwave heating, it is more preferable to mix | blend 0.05-4 parts and 0.2-2 parts of glycerin fatty acid monoester with respect to 100 parts of grain classification. . Moreover, it is more preferable that the compounding quantity of a propylene glycol fatty acid monoester is 0.05-4 parts and 0.2-2 parts with respect to 100 parts of grain classification from the point of said (2).

As fatty acids as constituents of the glycerin fatty acid ester and the propylene glycol fatty acid ester in the present invention, 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 fatty acid is mentioned, Especially saturated fatty acid is preferable and C14-22 saturated fatty acid is the most preferable. These fatty acids may be comprised singly or may be comprised by two or more types of mixed systems.

As another emulsifier which can be used, the glycerin organic acid fatty acid monoester described as one form of a glycerin fatty acid ester is a compound which esterified the 3-position OH group of the glycerin fatty acid monoester with the organic acid. Examples of the organic acid 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, aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid, lactic acid, Examples include oxy acids such as malic acid, tartaric acid, diacetyl tartaric acid and citric acid, and amino acids such as glycine and aspartic acid. In particular, citric acid, succinic acid, tartaric acid, and diacetyl tartaric acid are very suitable, and the HLB is preferably 4 to 14.

Moreover, although the commercially available glycerin organic acid ester contains some unreacted organic acid and the glycerin fatty acid monoester, such a commercially available glycerin organic acid fatty acid monoester can also be applied to this invention.

Moreover, as a specific example of the polyglycerol which comprises polyglycerol fatty acid monoester, 1 type, or 2 or more types of compounds chosen from the group which consists of tetraglycerol, pentaglycerin, hexaglycerin, heptaglycerin, nanoglycerine, decaglycerol, etc. are used. Can be mentioned. It is preferable that especially the polymerization degree of glycerol is 1-9.

The polyglycerol condensed ricinoleic acid ester is an ester of polyglycerol and condensed ricinoleic acid, and is usually a mono or diester of 3 to 5 condensed ricinoleic acid of polyglycerol and ricinoleic acid having glycerin glycerin degree of 2-3. Mixtures are used.

Sucrose fatty acid ester which can be used as an emulsifier in the present invention includes mono, di, tri and polyester as esters of sucrose and fatty acid, and as the constituent fatty acid, single or two or more kinds of fatty acids having 12 to 24 carbon atoms The system is preferred. Moreover, it is preferable that HLB is 5-15.

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. As the constituent fatty acid, a single or two or more types of fatty acids having 12 to 24 carbon atoms are preferable, and the sorbitan fatty acid ester is a monoester. Although there exists a mold and a triester type, in this invention, it is preferable that it is a monoester type.

Lecithin which can be used as an emulsifier in the present invention is a phospholipid mixture made of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and the like, and is typical of lecithin obtained from soybean or yolk. Examples of the lecithin derivatives include riserecithin, risphophosphatidic acid, and the like.

In the present invention, all sugars usually used for neutralized dumplings can be used. Specifically, monosaccharides such as glucose, fructose and galactose, maltose, sucrose, maltose, syrup, isosaccharide, invert sugar, cyclodextrin, polysaccharides such as branched cyclodextrin, dextrin, reducing sugar such as starch hydrolysate, sorbitol, maltitol Sugar alcohols such as xylitol, sucralose, aspartame, acesulfame potassium and the like can be used, and these can be used in one kind or in a mixture of two or more kinds. It is preferable that the compounding quantity of a saccharide is 3-50 parts in the batter of the Chinese dumplings at the time of making 100 parts of grain flour, More preferably, it is 5-45 parts, Especially preferably, it is 10-35 parts The work | work at the time of manufacturing Chinese dumplings It is preferable in terms of the flavors of both sex and neutralized dumplings.

In this invention, it is preferable to mix (A2) liquid oil of 20 degrees C or less of melting | fusing point, (B) moisturizing agent, and (C) emulsifier beforehand, to prepare (E) oil-fat composition, and to mix it with grain classification. (E) Oil-fat composition as a mass ratio (A2) Liquid oil of melting | fusing point 20 degrees C or less: (B) Moisturizing agent: (C) Emulsifier = 50-85: 0.1-10: 10-35, (A2) / (C) It is preferable from the standpoint of the effects of (1) and (2) that the preparation is made to be 6.5 or less.

In addition, the mass ratio of the (E) fat or oil composition is preferably (A2) :( B) :( C) = 70 to 80: 0.5 to 5:14 to 26, and the mass ratio of (A2) / (C) Silver is more preferably 2-6.5, particularly preferably 3-6.5, in view of the above (2). In addition, when mix | blending (C) emulsifier in neutralizing dumplings as (E) oil-fat composition in this way, you may mix | blend a required amount of (C) emulsifier in neutralizing dumplings separately from (E) fat-and-oil composition.

In addition, you may use a preservative, a pH adjuvant, a pigment | dye, a fragrance | flavor, etc. as other components for the (E) oil-fat composition in this invention suitably.

As a manufacturing method of a specific (E) oil-fat composition, first, components (A2) and (C) are heated at the temperature more than melting | fusing point temperature of each component, and after making it melt | dissolve uniformly, component (B) is added and mixed and stirred uniformly. . The desired fats and oils composition is obtained by cooling the said homogeneous thing to the temperature below melting | fusing point of each said component, Preferably it is 30 degrees C or less. The cooling rate is preferably fast. That is, when the emulsifier is crystallized by cooling, the crystals are not coarsened more rapidly than the slow cooling, thereby improving the dispersibility of the emulsifier itself, and promoting the good texture of the neutralized dumplings and the anti-hardening effect of the neutralized dumplings after the microwave heating. It is preferable at that. In the above production, when cooling the homogeneous mixture in a high temperature state, the vessel itself containing the homogeneous mixture may be cooled from the outside, but is generally quenched using a chiller, a vortexer, a combinator or the like used for shortening and margarine production. It is desirable for performance.

In this invention, it is preferable that the compounding quantity of the (E) fat-and-oil composition added at the time of preparation of neutralizing dumplings is 1-20 parts with respect to 100 parts of grain classification used for neutralizing dumplings, More preferably, it is 3-10 parts, It is preferable at the point which expresses the effect of said (1) and (2).

As the raw material of the Chinese dumplings in the present invention, in addition to wheat flour as the main ingredient, as well as yeast food, water, dairy products, salts, seasonings (glutamic acid soda and nucleic acids), preservatives, vitamins, calcium reinforcing agents, Proteins, amino acids, chemical swelling agents, flavors and the like. Moreover, in general, dried fruit such as raisins, bran, whole grains, etc., which tend to age when used as a raw material, can be used.

As a manufacturing method of the neutralized dumplings of this invention, the straight method (straight blade method), the middle seed method, the liquid seed method, the boiling seed method, etc. are mentioned.

The neutralized dumplings of the present invention are preferably stored in a refrigerated or frozen state after preparation and before microwave heating, in that they can be stored for a long time as compared with the normal temperature storage, and the production efficiency of the neutralized dumplings can be increased to lower the cost. Do.

The present invention provides a Chinese dumpling that is soft, crispy, light, chewable, and does not stick easily in the mouth.

The following examples describe the practice of the present invention. The examples describe the examples of the invention and are not intended to limit the invention.

[Preparation Method of Holding Composition]

1) Components (A2) and (C) are weighed into a 2-liter stainless steel beaker.

2) The said 1) is melt | dissolved uniformly in 85 degreeC water bath, and is left to stand for 30 minutes.

At this time, stirring was performed using the three one-motor (TYPE60G by HIDON) using an anchor type hook.

3) The component (B) previously weighed in 2) is added while stirring, and left to stand for 30 minutes after confirming that it becomes uniform.

4) The said 3) WHEREIN: A lot of ice is put in a water bath, it cools to 30 degreeC, it stirs, maintaining temperature at 30 degreeC, and transfers to a predetermined container.

5) The said 4) was left to stand overnight (about 12 hours) in a 15 degreeC thermostat, and penetration measurement was performed.

Table 1 shows the composition of the prepared (E) fat or oil composition.

Examples 1-6, Comparative Examples 1-3

In the formulation shown in Table 2, a neutralized dumpling dough was prepared and steamed, and then evaluated.

[Neutral dumpling preparation condition]

1. Medium Dough Preparation Conditions

Using a vertical mixer (Kanto mixer, 5 coats) and a hook, the intermediate type compounding materials shown in Table 2 were placed in a mixer, mixed and kneaded at a low speed of 2 minutes and a high speed of 3 minutes, and the blade temperature was 27 ° C. It was set as the intermediate | middle dough. Next, this was fermented (medium seed fermentation). The conditions at this time are as follows.

Medium fermentation temperature 28.0 ℃

Medium type fermentation relative humidity 80%

Medium fermentation time 60 minutes

Medium type fermentation end temperature 28.0 ℃

2. Dough preparation conditions

The above medium type compounding dough is added to a vertical mixer (canto mixer, 10 coats), raw material compounding material (shortening, fat or oil composition) is added, and the remaining material after mixing dough at low speed for 2 minutes and high speed 3 minutes. (Shortening and fats and oils composition) were added, it knead | mixed kneading at low speed 2 minutes, medium speed 2.5 minutes, and high speed 2 minutes, and it was set as the dough of the present day. The blade-like temperature of the dough on this day was 27 degreeC.

Next, in order to recover the dough damaged by the mixed dough, the floor time was taken at 28.0 degreeC for 10 minutes, and it was then divided into 50 g of dough. In order to remove the dough damage at the time of division, bench time was taken for 10 minutes at 28.0 degreeC, and it was shape | molded containing 40g of peeling (pork dumpling R: the product made by Tanaka food showroom). The dough formed on the top plate was placed and fermentation was carried out. Barrowing conditions are as follows.

Ship temperature 50 ℃

Relative humidity 30%

35 minutes by boat

3. steaming condition

The prepared Chinese dumpling batter was steamed in a steamer at 98 ° C. for 13 minutes. After steaming, after cooling for 20 minutes at room temperature (20 degreeC), it put in a plastic bag and sealed, it preserve | saved on the following storage conditions, and it was set as the bread sample.

(1) 20 ° C, 1 day storage

(2) 5 ° C, 1 day storage

(3) Store at -20 ℃ for 12 days

[Sensory evaluation of Chinese dumplings]

The neutralized dumpling samples of (1) and (2) were prepared by using Sharp microwave oven RE-6200 (output 1600W) with respect to the neutralized dumpling samples stored under the three conditions (1) to (3). Second heating was performed, and the neutralized dumpling sample of (3) was heated for 25 seconds. According to the following criteria, according to the following criteria by the panel 10 about the "no elongation", "condensation", "light texture" when eating the Chinese dumplings which were left to stand for 5 minutes after heating, all of (1)-(3) Monadic evaluation was performed. No sagging shows the effect of neutralizing dumpling hardening after microwave heating. These results are shown in Table 2.

〔Evaluation standard〕

(Double-circle): 8 or more of 10 judged that it was favorable.

(Circle): 5-7 of 10 judged that it was favorable.

(Triangle | delta): 3-4 of 10 judged that it was favorable.

X: 8 or more of 10 people judged that it was not favorable.

* 1) Processed starch: Lily 8 manufactured by Matsutani Chemical Industry Co., Ltd. (hydroxypropylated tapioca starch)

* 2) Starch: Tapioca starch manufactured by Shimada Chemical Co., Ltd.

As a result of Table 2, it can be seen that the neutralized dumpling of the present invention is cured even after heating by a microwave oven, there is no sagging, and the feeling of melting in the mouth is good.

Claims (6)

A neutralized dumpling comprising a flour, a starch, and one or two or more selected from processed starch, and containing grain flour having a crude protein of 4.5% by mass or more and less than 8.7% by mass. The method of claim 1, About 100 mass parts of grain classification, (A) 1 to 27 parts by mass of fats and oils (B) 0.001-2 mass parts of moisturizers, and (C) 0.1-7 mass parts of emulsifiers Chinese dumplings containing. The method according to claim 1 or 2, As (A) fats and oils, neutralizing dumplings containing (A1) 0.5-10 mass parts of fats and oils of melting | fusing point 25-50 degreeC, and 0.5-17 mass parts of liquid oils of melting | fusing point 20 degrees C or less with respect to 100 mass parts of grain classifications. . The method according to claim 1 or 2, Liquid oil with a melting point of 20 ° C. or lower by mass ratio (A2): (B) Moisturizing agent: (C) Emulsifier = 50 to 85: 0.1 to 10: 10 to 35, (A2) / (C) holding (E) having 6.5 or less A composition is prepared beforehand, and with respect to 100 mass parts of grain classifications, (A1) 0.5-10 mass parts of fats and oils of melting | fusing point 25-50 degreeC, and (E) 1-20 mass parts of fats and oils composition Chinese dumplings obtained by blending. The method according to claim 1 or 2, Chinese dumplings that are reheated in a microwave or steamer before eating. The method according to claim 1 or 2, In addition, neutralized dumplings stored in refrigerated or frozen state before microwave heating.