JP3944872B2 - Wheat buns that can be heated in a microwave oven, method for producing the same, and mixed flour for wheat buns - Google Patents
Wheat buns that can be heated in a microwave oven, method for producing the same, and mixed flour for wheat buns Download PDFInfo
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- JP3944872B2 JP3944872B2 JP16376098A JP16376098A JP3944872B2 JP 3944872 B2 JP3944872 B2 JP 3944872B2 JP 16376098 A JP16376098 A JP 16376098A JP 16376098 A JP16376098 A JP 16376098A JP 3944872 B2 JP3944872 B2 JP 3944872B2
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- flour
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Description
【0001】
【発明の属する技術分野】
この発明は、まんじゅう製品を電子レンジで加熱しても、皮が固くならないようにすることを目的とした電子レンジで加熱できる小麦まんじゅう及びその製造方法並びに小麦まんじゅう用ミックス粉に関する。
【0002】
【従来の技術】
従来電子レンジ加熱しても皮が固くならないようにする為に、植物繊維または乳化剤を混入する電子レンジ用食品の技術が知られていた(特開平3−22941号)。
【0003】
また小麦粉80〜95%(重量)と、米粉5〜20%(重量)との混合物により生地を作る中華饅頭の製造法が知られていた(特開昭59−130171号)。
【0004】
【発明により解決しようとする課題】
従来電子レンジ加熱によりまんじゅうの皮が固くなるのを防止するには、植物繊維とか、乳化物の添加を必須要件としており、これらの添加により味覚上微妙な変化は避け難しいものとされていた。前記従来の技術中、米粉を5〜20%(重量)添加する目的は、包餡工程の作業性の改善と、蒸し工程のしわの発生を可及的に少なくする改良を目的としたものであった。後者の場合に、電子レンジで加熱すれば、皮が固くなるのを防止することはできなかった。何故ならば米粉の添加量が少ないからであり、米粉の添加によって皮の固くなるのを防止するという効果の示唆もなく、当然のことながら予測すらできなかった。
【0005】
【課題を解決する為の手段】
然るにこの発明は、小麦粉60〜40%(重量)に、米粉40〜60%(重量)加えて生地を作ることにより、電子レンジ加熱によっても固くならない皮を得て前記従来の問題点を解決したのである。
【0006】
即ちまんじゅうの発明は、生地原料として小麦粉60〜40%(重量)と、米粉40〜60%(重量)を含む生地を用い常法により製造したことを特徴とする電子レンジで加熱できる小麦まんじゅうである。
【0007】
またまんじゅうの製造方法は、小麦粉60〜40%(重量)と、米粉40〜60%(重量)を主原料とし、これに適量の調味料と水を加えると共に、少量の膨剤を添加し、混練してまんじゅう生地を作り、このまんじゅう生地の所定量により包餡した後、蒸し上げることを特徴とした電子レンジで加熱できる小麦まんじゅうの製造方法である。
【0008】
次にミックス粉の発明は、小麦粉60〜40%(重量)と、米粉40〜60%(重量)を混合し、要すれば適量の添加物を添加したことを特徴とする電子レンジで加熱できる小麦まんじゅう用ミックス粉である。
【0009】
前記において、小麦粉は強力粉、中力粉又は薄力粉またはこれらの混合粉を使用することができるが、食感の良好な点から選定すれば薄力粉が好ましい。
【0010】
次にこの発明で用いる米粉は、糯米、粳米を粉砕したものが使用できるが、食感の上からは、粳米を粉砕した物が好ましい。前記米粉の粒度は、100メッシュスルーが好ましく、100メッシュ以上だと作業性が悪くなるのみならず、食感上ザラッキが出てくる問題点があった。そこで米粉としては市販の上新粉をそのまま使用することができる。
【0011】
前記発明において、米粉の使用量が25%(重量)未満だと、電子レンジ加熱時に皮の固さを防止することが不十分となり、80%(重量)を越えると米の風味が強くなり、小麦まんじゅうの特性が失われるので、25〜80%(重量)が使用範囲であるが、更に良好にする為に40〜60%(重量)を採用した。
【0012】
この発明において使用できる他の添加物(副材料)は従来と同様であり、例えば、澱粉類、膨脹剤、砂糖、塩、色素、調味料、香辛料、油脂類又は乳化剤である。
【0013】
この発明の小麦まんじゅうは、冷凍、冷蔵したものを電子レンジ加熱して食用に供することを目的としている。
【0014】
従って製造後直ちに食用に供する場合と、蒸気加熱する場合には従来公知の材料を用いて十分である。
【0015】
【発明の実施の形態】
この発明は、小麦粉75〜20%(重量)と、米粉25〜80%(重量)との混合物を主原料とした電子レンジで加熱できる小麦まんじゅう及びその製造方法並びに前記主原料のミックス粉を目的とするものである。
【0016】
この発明は前記原料により、電子レンジ加熱後に、皮が固くなる問題点を解決したものである。
【0017】
【実施例1】
【0018】
前記材料を混合し、低速4分時撹拌し、皮の生地を製造した。この生地を15g宛分取して、餡30gを包餡した後、せいろで10分間蒸した。ついで30℃位まで自然放冷した後、−30℃で40分間急速冷凍し、ついで−20℃で保存した。
【0019】
一週間後700Wの電子レンジで3分間加熱解凍した。
【0020】
【実施例2】
【0021】
前記材料を混合し、低速4分時撹拌し、皮の生地を製造した。この生地を15g宛分取して、餡30gを包餡した後、せいろで10分間蒸した。ついで30℃位まで自然放冷した後、−30℃で40分間急速冷凍し、ついで−20℃で保存した。
【0022】
一週間後700Wの電子レンジで3分間加熱解凍した。
【0023】
【実施例3】
【0024】
前記材料を混合し、低速4分時撹拌し、皮の生地を製造した。この生地を15g宛分取して、餡30gを包餡した後、せいろで10分間蒸した。ついで30℃位まで自然放冷した後、−30℃で40分間急速冷凍し、ついで−20℃で保存した。
【0025】
一週間後700Wの電子レンジで3分間加熱解凍した。
【0026】
【実施例4】
【0027】
前記材料を混合し、低速4分時撹拌し、皮の生地を製造した。この生地を15g宛分取して、餡30gを包餡した後、せいろで10分間蒸した。ついで30℃位まで自然放冷した後、−30℃で40分間急速冷凍し、ついで−20℃で保存した。
【0028】
一週間後700Wの電子レンジで3分間加熱解凍した。
【0029】
(比較例1)
【0030】
前記材料を混合し、低速4分時撹拌し、皮の生地を製造した。この生地を15g宛分取して、餡30gを包餡した後、せいろで10分間蒸した。ついで30℃位まで自然放冷した後、−30℃で40分間急速冷凍し、ついで−20℃で保存した。
【0031】
一週間後700Wの電子レンジで3分間加熱解凍した。
【0032】
前記実施例1〜4及び比較例1について比較試験した所、表1の結果を得た。
【表1】
【0033】
【実施例5】
【0034】
前記原料を均一に混合し、包装すれば、この発明の包装ミックス粉ができた。
【0035】
【発明の効果】
この発明によれば、まんじゅうを蒸して冷凍後、電子レンジ加熱して食用に供した所、皮が固くなることなく、蒸した直後とほぼ同様の食感を得ることができる効果がある。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a wheat bun that can be heated in a microwave oven for the purpose of preventing the skin from becoming hard even if the bun product is heated in a microwave oven, a method for producing the same, and a mixed flour for wheat bun.
[0002]
[Prior art]
Conventionally, in order to prevent the skin from becoming hard even when heated in a microwave oven, there has been known a technique of a food for a microwave oven in which vegetable fiber or an emulsifier is mixed (Japanese Patent Laid-Open No. 3-22941).
[0003]
Further, a method for producing Chinese buns that make dough from a mixture of 80 to 95% (by weight) of wheat flour and 5 to 20% (by weight) of rice flour has been known (Japanese Patent Laid-Open No. 59-130171).
[0004]
[Problems to be solved by the invention]
Conventionally, in order to prevent the skin of manju from becoming hard due to heating in a microwave oven, it has been essential to add vegetable fibers or emulsions, and these additions have made it difficult to avoid subtle changes in taste. The purpose of adding 5 to 20% (by weight) of rice flour in the conventional technique is to improve the workability of the wrapping process and to reduce the generation of wrinkles in the steaming process as much as possible. there were. In the latter case, it was not possible to prevent the skin from becoming hard if heated in a microwave oven. This is because the amount of rice flour added is small, and there was no suggestion of the effect of preventing the skin from becoming hard due to the addition of rice flour, and naturally it could not be predicted.
[0005]
[Means for solving the problems]
However, the present invention solves the above-mentioned conventional problems by making the dough by adding 40 to 60 % (weight) of rice flour to 60 to 40 % (weight) of wheat flour, thereby obtaining a skin that does not become hard even by microwave heating. It is.
[0006]
That is, the invention of the bun is a wheat bun that can be heated in a microwave oven, which is produced by a conventional method using a dough containing 60 to 40 % (weight) of wheat flour as a raw material and 40 to 60 % (weight) of rice flour. is there.
[0007]
Moreover, the manufacturing method of the bun is made from wheat flour 60 to 40 % (weight) and rice flour 40 to 60 % (weight) as main raw materials, to which an appropriate amount of seasoning and water are added, and a small amount of swelling agent is added, A method for producing wheat buns that can be heated in a microwave oven, characterized by kneading to make a bun dough, wrapping with a predetermined amount of the bun dough and then steaming.
[0008]
Next, the invention of the mixed flour can be heated in a microwave oven characterized by mixing 60 to 40 % (weight) of wheat flour and 40 to 60 % (weight) of rice flour and adding an appropriate amount of additives if necessary. Mixed flour for wheat buns.
[0009]
In the above, wheat flour can be strong flour, medium flour, weak flour or a mixed flour thereof, but weak flour is preferred if selected from the viewpoint of good texture.
[0010]
Next, the rice flour used in the present invention can be obtained by pulverizing glutinous rice or glutinous rice. From the viewpoint of texture, pulverized glutinous rice is preferable. The grain size of the rice flour is preferably 100 mesh through, and if it is 100 mesh or more, not only the workability is deteriorated, but also there is a problem that the texture becomes rough. Therefore, commercially available fresh powder can be used as it is as rice flour.
[0011]
In the said invention, when the usage-amount of rice flour is less than 25% (weight), it becomes inadequate to prevent the hardness of a skin at the time of microwave heating, and when it exceeds 80% (weight), the flavor of rice will become strong, Since the characteristics of wheat buns are lost, 25 to 80% (weight) is within the range of use, but 40 to 60% (weight) was adopted for further improvement.
[0012]
Other additives (sub-materials) that can be used in the present invention are the same as conventional ones, such as starches, expanding agents, sugars, salts, pigments, seasonings, spices, fats and oils or emulsifiers.
[0013]
The wheat bun of the present invention is intended to be edible by heating the frozen and refrigerated microwave oven.
[0014]
Therefore, it is sufficient to use a conventionally known material when it is used for food immediately after production and when it is heated by steam.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
This invention aims at wheat buns that can be heated in a microwave oven using a mixture of wheat flour 75-20% (weight) and rice flour 25-80% (weight) as a main ingredient, a method for producing the same, and a mixed powder of the main ingredients It is what.
[0016]
This invention solves the problem that the skin becomes hard after heating with a microwave oven.
[0017]
[Example 1]
[0018]
The ingredients were mixed and stirred at low speed for 4 minutes to produce a skin dough. 15 g of this dough was taken out and wrapped with 30 g of koji, and then steamed for 10 minutes. Then, after naturally cooling to about 30 ° C., it was rapidly frozen at −30 ° C. for 40 minutes and then stored at −20 ° C.
[0019]
One week later, the mixture was heated and thawed in a 700 W microwave oven for 3 minutes.
[0020]
[Example 2]
[0021]
The ingredients were mixed and stirred at low speed for 4 minutes to produce a skin dough. 15 g of this dough was taken out and wrapped with 30 g of koji, and then steamed for 10 minutes. Then, after naturally cooling to about 30 ° C., it was rapidly frozen at −30 ° C. for 40 minutes and then stored at −20 ° C.
[0022]
One week later, the mixture was heated and thawed in a 700 W microwave oven for 3 minutes.
[0023]
[Example 3]
[0024]
The ingredients were mixed and stirred at low speed for 4 minutes to produce a skin dough. 15 g of this dough was taken out and wrapped with 30 g of koji, and then steamed for 10 minutes. Then, after naturally cooling to about 30 ° C., it was rapidly frozen at −30 ° C. for 40 minutes and then stored at −20 ° C.
[0025]
One week later, the mixture was heated and thawed in a 700 W microwave oven for 3 minutes.
[0026]
[Example 4]
[0027]
The ingredients were mixed and stirred at low speed for 4 minutes to produce a skin dough. 15 g of this dough was taken out and wrapped with 30 g of koji, and then steamed for 10 minutes. Then, after naturally cooling to about 30 ° C., it was rapidly frozen at −30 ° C. for 40 minutes and then stored at −20 ° C.
[0028]
One week later, the mixture was heated and thawed in a 700 W microwave oven for 3 minutes.
[0029]
(Comparative Example 1)
[0030]
The ingredients were mixed and stirred at low speed for 4 minutes to produce a skin dough. 15 g of this dough was taken out and wrapped with 30 g of koji, and then steamed for 10 minutes. Then, after naturally cooling to about 30 ° C., it was rapidly frozen at −30 ° C. for 40 minutes and then stored at −20 ° C.
[0031]
One week later, the mixture was heated and thawed in a 700 W microwave oven for 3 minutes.
[0032]
The results of Table 1 were obtained when comparative tests were conducted on Examples 1 to 4 and Comparative Example 1.
[Table 1]
[0033]
[Example 5]
[0034]
If the said raw material was mixed uniformly and packaged, the packaging mixed powder of this invention was made.
[0035]
【The invention's effect】
According to the present invention, steamed steamed buns, frozen and then heated in a microwave oven for food, there is an effect that it is possible to obtain a food texture almost immediately after steaming without hardening the skin.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16376098A JP3944872B2 (en) | 1998-06-11 | 1998-06-11 | Wheat buns that can be heated in a microwave oven, method for producing the same, and mixed flour for wheat buns |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP16376098A JP3944872B2 (en) | 1998-06-11 | 1998-06-11 | Wheat buns that can be heated in a microwave oven, method for producing the same, and mixed flour for wheat buns |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH11346663A JPH11346663A (en) | 1999-12-21 |
JP3944872B2 true JP3944872B2 (en) | 2007-07-18 |
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JP16376098A Expired - Fee Related JP3944872B2 (en) | 1998-06-11 | 1998-06-11 | Wheat buns that can be heated in a microwave oven, method for producing the same, and mixed flour for wheat buns |
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JP (1) | JP3944872B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2011167161A (en) * | 2010-02-22 | 2011-09-01 | Riska Co Ltd | Method for producing fried bun and the resultant fried bun |
JP7166630B2 (en) * | 2019-12-11 | 2022-11-08 | 協和化成株式会社 | Encrusted dough manufacturing method |
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1998
- 1998-06-11 JP JP16376098A patent/JP3944872B2/en not_active Expired - Fee Related
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JPH11346663A (en) | 1999-12-21 |
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