JP2006115778A - Steamed bread-like food, mixed powder for steamed bread-like food, and method for producing steamed bread-like food - Google Patents

Abstract

The present invention provides a steamed bread-like food that is moist and does not have elasticity and has a unique texture. Means and a manufacturing method are provided for providing a steamed bread-like food having such a unique texture.
A steamed bread-like food produced from a dough containing okara; containing dried okara and flour in a mass ratio of 1:99 to 100: 0, with a total amount of dried okara and flour of 100 parts by mass On the other hand, 30 to 200 parts by mass of saccharide and 0.2 to 15 parts by mass of an expanding agent, mixed powder for producing steamed bread-like food; dried okara and flour in a mass ratio of 1:99 ~ 100: 0, 30 to 200 parts by mass of sugar, 0.2 to 15 parts by mass of swelling agent, and water and / or eggs for 100 parts by mass of dried okara and flour. A method for producing steamed bread-like food, comprising preparing and steaming the dough.

Description

  The present invention relates to steamed bread-like food, specifically steamed bread-like food using okara, a method for producing such steamed bread-like food, and a mixed powder for steamed bread-like food that can be used in such a method.

Steamed bread is a type of bread that is generally produced by steaming dough based on flour that does not use yeast. Although conventional steamed bread has a peculiar texture, a light cake-like texture is also required with the westernization of food. Some have tried to give a light cake-like texture by blending a lot of oils and fats and foaming the dough.
Attempts to use okara for bakery products have been made in the past. For example, a method for producing bread that includes adding okara to bread dough, adding water, kneading, and baking is proposed (see Patent Document 1). On the other hand, it has been proposed to manufacture a donut using okara (see Patent Document 2).
Steamed bread is produced by heating dough in a steaming atmosphere that generally does not exceed 100 ° C. using steam as a heat medium. On the other hand, the above-mentioned methods for producing baked products and fried products such as bread and donuts are methods of heating with radiant heat from a heat source or conduction heat through oils and fats, generally heating in a temperature range of 100 ° C. or higher. This is very different from the heating method for producing steamed bread.

Japanese Patent Laid-Open No. 8-163954 JP 2000-333593 A

  An object of the present invention is to provide a steamed bread-like food product which is moist and does not have elasticity and has a unique texture. The object of the present invention is also to provide a means and a production method for providing a steamed bread-like food having such a unique texture.

As a result of intensive studies to achieve the above-mentioned problems, the present inventors have found that a steamed bread-like food having a preferable texture can be produced by using dried okara when producing steamed bread. The invention has been completed.
Accordingly, the present invention is a steamed bread-like food produced from dough containing okara. The present invention is further directed to the above steamed bread-like food that has been frozen.
The present invention also contains dried okara and flour in a mass ratio of 1:99 to 100: 0, 30 to 200 parts by mass of saccharide with respect to 100 parts by mass of the total amount of dried okara and flour, and a swelling agent. Is a mixed powder for producing steamed bread-like food, characterized by containing 0.2 to 15 parts by mass.
In the present invention, the dry okara and flour are further in a mass ratio of 1:99 to 100: 0, 30 to 200 parts by mass of saccharides and 0.2% of the swelling agent with respect to 100 parts by mass of the total amount of dry okara and flour. It is a method for producing steamed bread-like food, comprising preparing dough by mixing ˜15 parts by mass and water and / or eggs, and steaming the dough. The present invention is further directed to a method for producing a frozen steamed bread-like food, which comprises steaming and then freezing the dough in the above production method.

The steamed bread-like food of the present invention and the steamed bread-like food manufactured by the manufacturing method of the present invention have a moist texture, are not elastic, and are refreshing and cannot be achieved with conventional steamed bread. Has a texture. The steamed bread-like food according to the present invention is also preferable in terms of appearance such as mouth melting and volume.
According to the mixed powder for producing steamed bread-like food of the present invention, the above-described excellent steamed bread-like food can be easily produced.

The dried okara used in the present invention is a process of producing tofu, soaking soybeans in water, then crushing them and separating them into soy milk and okara (also called tofu cereal or tofugara). It includes those dried to a moisture content of 10% or less by steam drying, air drying, etc., and powdered after drying. These dried okara are generally available on the market, and commercial products can be used in the present invention.
In the present invention, powdered dried okara is preferably used. The dried okara used preferably has a particle size of about 10 to 100 μm.

The present invention is characterized in that steamed bread is produced by replacing part or all of flour, such as wheat flour, conventionally used in the production of steamed bread with dried okara.
In the present invention, preferably, when the total amount of dried okara and flour is 100 parts by mass, 1 to 100 parts by mass of the dried okara and flour can be dried okara. Accordingly, it is appropriate to use dried okara and flour in a mass ratio of 1:99 to 100: 0.
More preferably, in the present invention, 20 to 40 parts by mass of dried okara is used out of a total of 100 parts by mass of dried okara and flour. Therefore, it is preferable to use dried okara and flour in a mass ratio of 20:80 to 40:60.
Examples of the flour used in the present invention include wheat flour, rice flour, soybean flour, corn flour, buckwheat flour and the like.

In the method for producing steamed bread-like food of the present invention, using 30 to 200 parts by mass of saccharide with respect to 100 parts by mass of the total amount of the dried okara and flour, a texture, moist feeling, softness, It is suitable from the viewpoints of melting in the mouth and streets of fire, more preferably 80 to 150 parts by mass. When the amount of sugar is less than 30 parts by mass relative to 100 parts by mass of the dried okara and flour, the pulling tends to be strong and lacks softness and moist feeling. There is a tendency for the mouth melting to worsen.
Examples of the saccharide used here include sugar, sucrose, syrup, maltose, lactose, glucose, isomerized sugar, oligosaccharide, fructose, sorbitol, and trehalose.

Further, in the present invention, it is appropriate to use 0.2 to 15 parts by mass of an expansion agent with respect to 100 parts by mass of the total amount of the dried okara and flour, from the viewpoints of volume, melting in the mouth, taste, and fire, Preferably it is 2-8 mass parts. If the swelling agent is less than 0.2 parts by mass with respect to 100 parts by mass of the total amount of dried okara and flour, the volume tends to be small, and there is a tendency for the fire to go bad and the mouth to melt. On the other hand, when it exceeds 15 parts by mass, bitterness and astringency tend to appear and the taste tends to deteriorate.
A chemical swelling agent can be used as the swelling agent. Chemical expansion agents include gas generating agents and acid agents. In the present invention, both a gas generating agent and an acid agent can be used. Examples of the gas generating agent include sodium hydrogen carbonate, sodium carbonate, ammonium hydrogen carbonate and the like, and these can be used alone or in combination of two or more. Examples of the acid agent include tartaric acid, potassium hydrogen tartrate, monobasic calcium phosphate, acidic sodium pyrophosphate, baked alum, glucono delta lactone, calcium carbonate and the like, and these are used alone or in combination of two or more. be able to.

The present invention also contains dried okara and flour in a mass ratio of 1:99 to 100: 0, 30 to 200 parts by mass of saccharide with respect to 100 parts by mass of the total amount of dried okara and flour, and a swelling agent. Is also directed to a mixed powder for producing steamed bread-like food, characterized in that it contains 0.2 to 15 parts by mass. The dried okara to be used for the mixed flour for producing steamed bread-like food, the flour, sugar and swelling agent are as described above.
In the embodiment of the mixed flour for producing steamed bread-like food of the present invention, it is preferable to use dried okara and flour in a mass ratio of 20:80 to 40:60. Moreover, 80-150 mass parts of saccharides with respect to 100 mass parts of total amounts of dried okara and flour, Preferably it contains 2-8 mass parts of swelling agents.

In the manufacturing method of the steamed bread of the present invention and the manufacturing method using the mixed powder for manufacturing steamed bread-like food of the present invention, water and / or eggs are added to the above materials and mixed to prepare a dough. In the present invention, water alone, eggs alone, or a mixture of water and eggs may be used, and it is particularly preferable to use water and eggs in combination. When eggs are used, stickiness is suppressed and a more favorable texture is obtained.
The amount of water and / or eggs used is generally in the range of 50 to 400 parts by weight, preferably 120 to 200 parts by weight, based on 100 parts by weight of the total amount of dried okara and flour. As eggs, raw whole eggs, frozen eggs, sterilized filtered eggs, raw egg whites, raw egg yolks, dried whole eggs, dried egg whites, dried egg yolks, and mixtures thereof can be used.
In the manufacturing method of steamed bread of the present invention and the manufacturing method of using the mixed powder for manufacturing steamed bread-like food of the present invention, the amount of water and / or egg added when preparing the dough is suitable for steamed bread manufacturing. It can select suitably so that it may become a viscosity.

In preparing the dough, it is preferable to use fats and oils in addition to the above components. The oils and fats to be used may be any of liquid oils, solid oils, dissolved oils and fats thereof, semi-fluid oils and fats, and liquid oils are preferred. For example, salad oil as liquid oil, shortening as solid oil, butter, etc., liquid shortening as semi-fluid oil and fat, and the like.
5-100 mass parts is suitable for the usage-amount of fats and oils with respect to 100 mass parts of total amounts of dry okara and flour, Preferably it is 20-80 mass parts, More preferably, it is 40-50 mass parts. .
In addition to the preparation of dough, starch, vegetable protein, salt, dairy products (milk, powdered milk, etc.), emulsifiers, flavorings, coloring agents, cellulose, thickeners, foaming agents, koji, etc. are blended in appropriate amounts. be able to.

In the mixed powder for producing steamed bread-like food of the present invention, in addition to dried okara, cereal flour, sugar and swelling agent, starch, vegetable protein, salt, milk powder, fats and oils, emulsifier, fragrance, colorant, cellulose, Thickeners, egg powders, foaming agents and the like can be blended in appropriate amounts.
The mixed flour for producing steamed bread-like food of the present invention is dried okara, cereal flour, sugar, swelling agent, vegetable protein, salt, milk powder, fats and oils, emulsifier, flavoring, coloring agent, cellulose, thickener, egg powder , And a foaming agent can be obtained by mixing them uniformly. The mixing method is not particularly limited, and a conventionally known mixer such as a chemical mixer or a kneader mixer can be used.

In the present invention, the preparation of the dough for the steamed bread-like food can be carried out according to a conventional method for producing steamed bread. The dough is prepared, for example, by using a whipper in a confectionery vertical mixer and mixing the raw materials for about 1 minute at a low speed and about 1 minute at a medium speed. The dough thus prepared is put into a mold, and the dough is steamed in a steaming atmosphere of 90 to 100 ° C., preferably in a steaming atmosphere of 92 to 94 ° C. The steaming time is generally 10 to 40 minutes. Examples of steamers used include box steamers and tunnel steamers.
The amount of dough in one mold is suitably in the range of 30 to 500 g. As the mold, a glassine cup, an aluminum cup, a paper cup, a heat-resistant plastic cup, or the like can be used.
After the dough has been steamed in this way, it can be removed from the steamer and eaten while hot or after being allowed to cool. Moreover, the product after steaming can be frozen and stored and distributed in the frozen state as food for frozen steamed bread. The procedure for freezing the product can follow conventional methods, for example, quick freezing at -20 ° C to -30 ° C is suitable. As a method for thawing a frozen product, thawing a microwave oven or leaving a frozen product at room temperature for about 1 hour can be mentioned.

[Examples 1 to 7 and Comparative Example 1]
Steamed bread-like food was manufactured with the material composition (unit: parts by mass) shown in Table 1 below. The materials of each example shown in Table 1 were put into a confectionery vertical mixer and mixed using a whipper for 1 minute at low speed and 1 minute at medium speed to prepare a dough. The amount of water was adjusted so that the viscosity of the dough did not fluctuate greatly in each example.
The dough was weighed into a 100 g glassine cup and steamed in a steaming atmosphere at 92 ° C. for 18 minutes. After cooling at room temperature, each product was eaten and evaluated. In Example 7, after steaming, the mixture was allowed to cool at room temperature for 20 minutes, frozen in a freezer at −30 ° C., left at room temperature for 1 hour, and thawed for evaluation.
Evaluation is performed by sensory evaluation by 10 panelists, and the following five levels of criteria are weakness of pulling (weak pulling means a crunchy texture without elasticity, that is, weak pulling is preferred). It was evaluated for moist feeling, melting in the mouth, appearance and taste.
Each item was scored with an average of 10 people for each item. Furthermore, the average of the scores for each evaluation item was determined and this was taken as the overall evaluation.
5 points: very good, 4 points: good, 3 points: normal, 2 points: somewhat bad, 1 point: bad The evaluation results are shown in Table 1.

^*1 薄力粉
^*2 [組成]炭酸水素ナトリウム：３５質量％、焼みょうばん：２５質量％、第１リン酸カルシウム：１０質量％、グルコノデルタラクトン：１０質量％、コーンスターチ：２０％

^{* 1} Soft flour
^{* 2} [Composition] Sodium bicarbonate: 35% by mass, Baked Alum: 25% by mass, Monobasic calcium phosphate: 10% by mass, Gluconodelta lactone: 10% by mass, Corn starch: 20%

  From the above results, the products obtained in Examples 1 to 7 according to the present invention are steamed bread-like foods that have a moist texture, are not elastic, are sharp, and have a favorable unique texture. It was. In particular, Examples 3 and 4 were highly evaluated in terms of texture, appearance, and taste, and were excellent in quality.

[Examples 8 to 11 and Comparative Examples 3 to 6]
Steamed bread-like food was produced by varying the amount of sugar or swelling agent in the material composition (unit: part by mass) shown in Table 2 below. The material of each example shown in Table 2 was put into a confectionery vertical mixer and mixed using a whipper for 1 minute at low speed and 1 minute at medium speed to prepare a dough.
The dough was weighed into a 100 g glassine cup and steamed in a steaming atmosphere at 92 ° C. for 18 minutes. After cooling at room temperature, each product was eaten and evaluated. The evaluation method is the same as that employed in Example 1.
The results are also shown in Table 2.

^*1 薄力粉
^*2 [組成]炭酸水素ナトリウム：３５質量％、焼みょうばん：２５質量％、第１リン酸カルシウム：１０質量％、グルコノデルタラクトン：１０質量％、コーンスターチ：２０％

^{* 1} Soft flour
^{* 2} [Composition] Sodium bicarbonate: 35% by mass, Baked Alum: 25% by mass, Monobasic calcium phosphate: 10% by mass, Gluconodelta lactone: 10% by mass, Corn starch: 20%

[Example 12]
The mixed powder for food production for steamed bread was manufactured with the mixed powder material (unit: part by mass) described in Table 3 below. These materials were mixed with a chemical mixer for 5 minutes to obtain a mixed powder. Furthermore, using this mixed powder, the other ingredients shown in the charging composition (unit: parts by mass) shown in Table 3 are put into a confectionery vertical mixer, and a whipper is used. Low speed 1 minute, medium speed 1 minute The dough was prepared by mixing. The dough was steamed and allowed to cool in the same manner as in Example 1, and the resulting products were evaluated.
The results are also shown in Table 3.

^*1 薄力粉
^*2 [組成]炭酸水素ナトリウム：３５質量％、焼みょうばん：２５質量％、第１リン酸カルシウム：１０質量％、グルコノデルタラクトン：１０質量％、コーンスターチ：２０％

^{* 1} Soft flour
^{* 2} [Composition] Sodium bicarbonate: 35% by mass, Baked Alum: 25% by mass, Monobasic calcium phosphate: 10% by mass, Gluconodelta lactone: 10% by mass, Corn starch: 20%

Claims (5)

  Steamed bread-like food made from dough containing okara.   The steamed bread-like food according to claim 1, which is frozen.   Contains dried okara and flour in a mass ratio of 1:99 to 100: 0, 30 to 200 parts by mass of saccharides and 100 to 0.2 parts of swelling agent for a total amount of 100 parts by mass of dried okara and flour. A mixed powder for producing steamed bread-like food, characterized by containing 15 parts by mass.   Dry okara and flour in a mass ratio of 1:99 to 100: 0, 30 to 200 parts by mass of saccharides and 0.2 to 15 parts by mass of swelling agent for 100 parts by mass of the total amount of dried okara and flour, A method for producing steamed bread-like food, comprising preparing dough by mixing water and / or eggs and steaming the dough.   The method for producing a steamed bread-like food according to claim 4, wherein the dough is steamed and then frozen.