【発明の詳細な説明】[Detailed description of the invention]
本発明は蒸し物の製造方法の改良に関する。
従来、種々の蒸し物が提供されているが、いず
れも老化が早く、特に低温で硬くなりやすく、−
20℃前後に凍結すると硬くなり、食するには適さ
ない品物となるものであつた。例えば、蒸しカス
テラ、馬来〓（マーラカオ）と称される製品は、
いずれも低温に長期間置くと老化し、硬くなり、
口溶け、風味が悪くなり、−20℃前後に凍結する
と、食するには適さない硬さとなるものであつ
た。
本発明は、老化がおそく、低温で長期間保存し
たのちも、食味の落ちることのない蒸し物を提供
しようとするもので、その要旨は、小麦粉100重
量部に油脂75〜130重量部、砂糖180〜250重量
部、卵130〜200重量部を配合し、混捏後０〜10℃
に３〜60時間静置し、次いで蒸し上げることを特
徴とする蒸し物の製造方法にある。
本発明の上記配合において、小麦粉は薄力小麦
粉が好ましく、油脂は植物性の常温にて流動性が
ある品が良く、動物性油脂であると風味、口溶
け、ソフト感が悪くなる傾向をもつ。その使用量
は小麦粉重量100部（以下いずれも重量部を示
す）に対し75〜130部使用することが好ましく、
油脂量が少ない場合口溶け悪く、老化が早くな
る。また多い場合は生地が柔らかくなり、製品の
ボリユームが出ず、食感が悪く、製品としての価
値が劣えた。また砂糖は上白糖、グラニユー糖等
一般に使用されている和洋菓子の糖であれば良
い。その使用量は小麦粉重量100部に対して180〜
250部使用することが必要で、砂糖使用量が少な
い場合製品が硬くなりやすく、口溶けが悪くな
る。また砂糖使用量が250部より多いと製品上部
が落込み、製品としての価値が無くなつた。卵は
一般使用の鶏卵で良い。その使用量は小麦粉重量
100部に対し130〜200部使用することが必要で130
〜200部より少なくても多くても蒸しているとき
生地を保型しずらく、流れ出したり、上部が沈ん
だりしてボリユームが出ず、内相が不均一にな
り、口溶け悪くなつた。上部の配合は、従来の蒸
し物の配合に比して、油脂、砂糖、卵の量が多い
のが特徴である。上記配合にさらに小麦粉100部
に対し、乳製品20〜50部、重炭酸ナトリウム１〜
３部、ベーキングパウダー２〜５部、香料０〜
0.2部、水10〜20部を使用する。
上記配合物を混捏し、次いで生地を０〜10℃の
低温に３〜60時間置く。通常の蒸し物であると混
捏後あまり時間をおかないで、蒸し上げた方が良
品質の品物が出来ると言われているものが多い
が、本配合による生地は混捏が終わつて直ちに蒸
しあげると、製品中の気泡が荒くなり、口溶け悪
く、製品の内相が均一にならず、良質の製品は出
来ない。このことは本配合の製品は一般の蒸し物
より高配合である為と思われる。種々の試験の結
果、生地を０〜10℃の低温に３〜60時間置くこと
が好ましいことがわかつた。
このように、低温、長時間の静置が望ましい理
由は、次にあると思われる。
(1) 小麦粉量が生地全体の量からみると、一般の
蒸し物より少なく、蒸した時の保型する力が弱
いため、長時間置くことにより、小麦粉中の蛋
白質の結合を強化し、それにより生地組織が強
化されることとなり、保型する力を強くする。
(2) 長時間置くことにより、各原材料の熟成を促
し、結合を強化し、よくなじませる働きをさせ
る。それにより風味を良くし、製品の内相を均
一にし、口溶けの良い品になる。
(3) ０〜10℃の低温に置くことによつて、生地を
締め、粘着性を出させ、生地中及び上面に浮上
がつた気泡をのがさない様にする。
(4) ０〜10℃の低温に置くことによつて、細菌の
繁殖を防ぎ、それによる風味悪化を防ぐ。
以上に説明した方法を用いることによつて、良
質の製品を得ることができ、製品の外観を均一に
し、内相を細かく均一にし、いつも安定した製品
を作ることができる。また食べた感じも、口溶け
良く、老化の遅い、弾力がある製品を得る。
上記の配合で作られた製品は老化が遅く、家庭
用冷蔵庫（２〜５℃）に１週間置いても硬さと風
味はほとんど変らず、おいしく賞味することがで
きた。また本発明製品は水分活性が0.896Aw
（water activityを表す記号）と少なく、家庭用
冷凍庫（−18℃前後）に１週間置き、冷凍庫から
出して直ちに食しても、冷菓として食するに適し
た硬さであつた。
参考のため、本配合範囲内の１製品と、一般市
販されている蒸し物の内より３種類の製品の水分
活性値を記しておく。(株)日本製粉中央研究所にて
分析
The present invention relates to an improvement in a method for producing steamed foods. Conventionally, various steamed foods have been provided, but all of them age quickly and become hard, especially at low temperatures.
When it was frozen to around 20°C, it became hard, making it unsuitable for consumption. For example, a product called steamed castella, Mala Cao,
If both are left at low temperatures for a long period of time, they will age and become hard.
It melted in the mouth, had a bad flavor, and when frozen at around -20°C, it became hard and unsuitable for consumption. The present invention aims to provide steamed foods that do not age slowly and retain their flavor even after being stored at low temperatures for long periods of time. ~250 parts by weight and 130 to 200 parts by weight of eggs are blended and heated to 0 to 10℃ after kneading.
A method for producing a steamed food, which is characterized by allowing the food to stand still for 3 to 60 hours, and then steaming it. In the above-mentioned formulation of the present invention, the wheat flour is preferably weak wheat flour, and the oil or fat is preferably a vegetable-based product that is fluid at room temperature. If it is an animal-based oil or fat, the flavor, melting in the mouth, and soft feel tend to deteriorate. The amount used is preferably 75 to 130 parts per 100 parts by weight of flour (all parts by weight are shown below).
If the amount of fat and oil is low, it will not melt in the mouth and will age quickly. In addition, when the amount was too high, the dough became soft, the volume of the product was poor, the texture was poor, and the value of the product was inferior. Further, the sugar may be any sugar commonly used in Japanese and Western confectionery, such as caster sugar or granulated sugar. The amount used is 180 to 100 parts by weight of flour.
It is necessary to use 250 parts, and if the amount of sugar used is small, the product will tend to be hard and will not melt in the mouth. Also, if the amount of sugar used was more than 250 parts, the top of the product would drop and the product would lose its value. General-purpose chicken eggs are fine. The amount used is flour weight
It is necessary to use 130 to 200 copies for 100 copies.
Whether it was less or more than ~200 parts, it was difficult to keep the dough's shape during steaming, and the dough ran out or the top sank, resulting in no volume, the inner layer was uneven, and it didn't melt in the mouth. The top formulation is characterized by a higher amount of oil, fat, sugar, and eggs than conventional steamed ingredients. In addition to the above combination, per 100 parts of flour, 20 to 50 parts of dairy products, and 1 to 10 parts of sodium bicarbonate.
3 parts, baking powder 2-5 parts, fragrance 0-
Use 0.2 parts and 10-20 parts of water. The above mixture is kneaded and the dough is then kept at a low temperature of 0-10°C for 3-60 hours. It is said that with regular steamed products, you can get better quality products if you steam them soon after mixing and kneading, but with this mixture, if you steam them immediately after kneading, The air bubbles in the product become rough, it does not melt in the mouth, the internal phase of the product is not uniform, and a high-quality product cannot be produced. This seems to be because the product with this formulation has a higher content than general steamed products. As a result of various tests, it was found that it is preferable to leave the dough at a low temperature of 0 to 10°C for 3 to 60 hours. The reasons why it is desirable to leave the product at a low temperature and for a long time are considered to be as follows. (1) The amount of flour is less compared to the total amount of the dough, and its ability to retain its shape when steamed is weak, so by leaving it for a long time, the binding of proteins in the flour is strengthened. This strengthens the fabric structure and strengthens its ability to retain its shape. (2) By leaving it for a long time, it promotes the ripening of each raw material, strengthens the bonds, and allows it to blend well. This improves the flavor, makes the internal phase of the product uniform, and makes it a product that melts in the mouth. (3) By keeping the dough at a low temperature of 0 to 10°C, the dough is tightened and sticky, and air bubbles floating in the dough and on the top surface are not removed. (4) Storing at a low temperature of 0 to 10°C prevents the proliferation of bacteria and the resulting deterioration of flavor. By using the method described above, a product of good quality can be obtained, the appearance of the product can be made uniform, the internal phase can be made fine and uniform, and a stable product can always be produced. Furthermore, a product that has a good texture, slow aging, and elasticity can be obtained. The product made with the above formulation had a slow aging process and remained delicious even after being placed in a home refrigerator (2 to 5°C) for one week, with almost no change in hardness or flavor. In addition, the product of the present invention has a water activity of 0.896Aw.
(symbol representing water activity), and even after leaving it in a home freezer (around -18°C) for one week and eating it immediately after taking it out of the freezer, it remained hard enough to be eaten as a frozen dessert. For reference, the water activity values of one product within this formulation range and three types of generally commercially available steamed products are listed below. Analyzed at Nippon Flour Milling Central Research Institute
【表】
次に本発明の実施例を示す。
下記の配合材料を用意した。単位は重量部を示
す。
薄力小麦粉 100部
砂 糖 240部
卵 130部
油 脂 110部
乳 製 品 30部
重炭酸ソーダ １部
ベーキングパウダー ４部
バニラオイル 0.1部
水 15部
まず、薄力小麦粉、ベーキングパウダー、砂糖
をふるいにかけ、卵、乳製品、重炭酸ソーダ、バ
ニラオイル、水と共にホイツパーを使用し、ミキ
サーにて均一になる迄混捏する。次に油脂を少し
づつ加え、生地がなめらかになり均一になる迄混
ぜ合せる。混ぜ終つたら生地の温度は24℃であつ
た。生地を適当な容器に入れ５℃の冷蔵庫に入れ
５時間ねかせる。生地を再びミキサーボールに入
れ、ホイツパーで軽く混ぜ合せる。その生地を蒸
すための型に適量流し込み、直ちに蒸し器で適当
時間蒸し上げる（生地の重量により異なる。90g
で約13〜14分間が適当である。）蒸し上つた品物
は表面がなめらかで、形良く均一に出来上り、切
つて内面を見ると、綺目が細かく均一であり、食
すると弾力があり、口溶けが良く、他の蒸し物製
品にはない特徴の製品が出来上つた。
比較例１〜４として、馬来〓（マーラカオ）、
むしカステラ、アルプスむし、むしパンを下記の
配合で従来の慣用の方法で製造したが、本発明の
製品とは著しく異なるものであつた。[Table] Next, examples of the present invention are shown. The following compounded materials were prepared. Units are parts by weight. 100 parts of soft wheat flour 240 parts of sugar 130 parts of eggs 110 parts of oil 30 parts of dairy products 1 part of bicarbonate of soda 4 parts of baking powder 0.1 part of vanilla oil 15 parts of water First, sift the flour, baking powder, and sugar, and then add the eggs. , dairy products, bicarbonate of soda, vanilla oil, and water using a whipper and mixer until homogeneous. Next, add the oil little by little and mix until the dough is smooth and homogeneous. After mixing, the temperature of the dough was 24°C. Place the dough in a suitable container and place it in the refrigerator at 5℃ for 5 hours. Put the dough back into the mixer bowl and mix gently with a whisk. Pour an appropriate amount of the dough into a steaming mold and immediately steam it in a steamer for an appropriate amount of time (depending on the weight of the dough. 90g)
Approximately 13 to 14 minutes is appropriate. ) The surface of the steamed product is smooth and uniform, and when you cut it and look at the inside, the texture is fine and uniform, and when you eat it, it has elasticity and melts in your mouth, which is a characteristic not found in other steamed products. The product was completed. As Comparative Examples 1 to 4, Marakao,
Mushi castella, Alps mushi, and Mushi bread were produced using the following formulations in a conventional and customary manner, but the products were significantly different from the products of the present invention.
【表】【table】
【表】
本発明によれば、老化の遅い（硬くなりにく
い）、口溶けの良い、異なつた風味を持つ蒸し物
であつて、長期間０〜10℃に冷却保管しても硬く
ならず、また−20℃前後に凍結しても食する硬さ
に保たれており、冷菓としてもおいしく食べられ
る製品を得ることができる。
本発明によれば、従来のむしパン類、カステラ
類、およびまんじゆう類のいずれでもない独特の
新しい菓子（むしケーキ）を得ることができる。[Table] According to the present invention, it is a steamed food that ages slowly (does not become hard), melts well in the mouth, has different flavors, does not become hard even when stored at 0 to 10°C for a long period of time, and - It maintains its edible hardness even when frozen at around 20 degrees Celsius, making it possible to obtain a product that can be deliciously eaten as a frozen dessert. According to the present invention, it is possible to obtain a unique new confectionery (mushi cake) that is not any of conventional mushibreads, castella cakes, or steamed buns.