TWI469742B - Buns - Google Patents

Description

Buns

The present invention relates to a type of bun.

In recent years, in supermarkets such as convenience stores and fast food restaurants, the use of microwave ovens to heat hot dogs or hamburgers to regulate breads or buns, and to provide them to consumers has increased. In addition, in general households, the bread or buns purchased in their own microwave ovens are heated and eaten in a warm state. Moreover, since consumers have a wide variety of tastes for such foods, they are seeking new foods that are not tied to the existing concept, or foods that have an unprecedented taste.

Since the beginning, in the buns, there is a tendency to be soft and sticky and easy to bite. In order to satisfy the above-mentioned food sensation, there is a method of mixing the wheat flour with hot water, then refrigerating it, and then adding the remaining raw materials to further carry out the mixing method, which is called a soup method (refer to Japanese Patent Laid-Open 2003-- Or a combination of a variety of processed starches such as a cereal starch, a gelatinized starch, and a cross-linked starch (refer to Japanese Patent Laid-Open Publication No. 2005-52014, Japanese Patent Laid-Open No. Hei 10-56946, and Japanese Patent No. Japanese Laid-Open Patent Publication No. Hei 10-------------

The present invention provides a conge type comprising a combination of low-gluten flour and one or more selected from the group consisting of starch and processed starch, and having a crude protein content of 4.5% by mass or more and less than 8.7% by mass.

It is known that although the above prior art can obtain a soft and sticky texture, but another On the one hand, there is a feeling of adhesion in the mouth, and it is not sufficient in terms of the food texture that is easy to bite.

Therefore, the object of the present invention is to provide a bun which has a soft and sticky, light, easy-to-bite texture and which does not cause sticking in the mouth.

The inventors of the present invention have studied the above problems, and as a result, have found that the above problems can be solved by using a formulation different from the conventional ones in the cereal flour, and the present invention has been completed.

According to the present invention, it is possible to provide a bun which has a soft and sticky, light, easy-to-bite texture and which does not cause sticking in the mouth as compared with the previous bun.

Further, it is possible to provide a method of reheating the buns under a normal temperature storage state, a refrigerated storage state, or a frozen storage state in a microwave oven or a steamer before consumption, thereby suppressing the occurrence of rapid hardening and toughness after heating, and having the above A good sense of buns.

The cereal flour used in the present invention contains a combination of low-gluten flour and starch or processed starch, and the amount of crude protein in the flour is 4.5% by mass or less (hereinafter, abbreviated as "%") or less and less than 8.7. %. By setting the amount of crude protein in the flour to be 4.5% or more and less than 8.7%, it is possible to produce a soft and sticky, light, easy-to-bite texture, and can produce a texture that does not adhere to the mouth. In terms of the above food texture, the amount of crude protein is preferably 5 to 7.6%, and more preferably 5 to 6.5%. In the present invention, the "crude protein amount" in the flour refers to a value calculated by measuring the total nitrogen content by the Kjeldahl method and multiplying by a factor of 5.7.

In the present invention, the "buoys" are prepared by mixing a wheat flour or the like as a raw material into a dough by a straight kneading method, a middle seed method, a liquid seed method, a soup seed method, or the like, and fermenting it with yeast. The baked food prepared by steaming the dough includes a flower roll or the like in addition to the bun.

Moreover, by using low-gluten flour, starch, or processed starch in the flour, it is possible to prevent agglomeration caused by thermal modification of the protein in the wheat flour which is one of the causes of hardening when the buns are heated in a microwave oven, even in the use of a microwave oven. When the heating is performed, a steamed buns can be obtained. Further, in the present invention, the term "hardening" refers to a phenomenon in which "there is a feeling of toughness (that is, the bun is bitten and becomes difficult to bite) when the bun is eaten."

As a method of adjusting the amount of the crude protein in the cereal flour of the present invention, in addition to the low-gluten flour, any one or two or more of the starch and the processed starch may be used in combination, and the high-gluten flour and the quasi-high-gluten are appropriately used. Flour, medium-gluten flour or active gluten regulate the amount of crude protein. In this case, a soft and sticky, light, easy-to-bite texture is obtained, and the low-gluten flour in the flour is selected from starch and processed starch in terms of food texture which does not cause sticking in the mouth. The content of one type or a combination of two or more types is preferably 80% or more, more preferably 90 to 100%.

Further, depending on the type of the powder, the protein in the flour is not only different in quantity but also different in quality. That is, when comparing the physical properties (rheological properties) when mixing with water, high-gluten flour and quasi-high-gluten flour have higher elasticity, and low-gluten flour has lower elasticity and is thermally modified. In terms of strength, the elasticity of low-gluten flour is low. Therefore, the bun is made soft and sticky, light, easy to bite, and obtains a sticky texture in the mouth. In view of the above, the amount of crude protein in the flour can be adjusted by combining a low-gluten flour having a low elasticity in physical properties with a starch containing almost no protein or processed starch.

Among the cereal flours used in the present invention, the low-gluten flour preferably accounts for 50 to 95%, more preferably 50 to 90%, particularly preferably 60 to 80%, of all cereal flours. It has a good food texture, suppresses the hardening of the steamed bun after the microwave oven is heated, and has a good workability in the manufacture of the steamed bun. Moreover, the starch or the processed starch preferably accounts for 5 to 50%, more preferably 10 to 50%, particularly preferably 20 to 40%, of all the flours, which is better in the same aspect as above. .

The ratio of the low-gluten flour of the cereal flour used in the present invention to the starch or processed starch is used in terms of the good texture of the buns, the hardening of the steamed bun, and the workability of the steamed bun. Preferably, the low-gluten flour in the flour: starch or processed starch has a mass ratio of 95:5 to 50:50, more preferably 80:20 to 70:30.

As a specific example of the starch which can be used in the present invention, not only starch derived from wheat flour but also starch derived from cereal flour such as potato, corn, rice, sweet potato, cassava or the like can be used. Among them, in terms of the texture which is sticky and does not cause adhesion in the mouth, it is preferably a starch derived from cassava.

Specific examples of the processed starch which can be used in the present invention include acetaminolated starch, hydroxypropylated starch, octenylsuccinic acidified starch, acetylated adipic acid crosslinked starch, and acetylated phosphoric acid crosslinked. Starch, starch acetate, oxidized starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, and the like. Make the buns soft and sticky It is a sputum, light, easy to bite, and has a texture that does not cause sticking in the mouth, and it is preferable to suppress the hardening of the steamed bun in the microwave oven. Starch, hydroxypropylated starch, especially preferred is hydroxypropylated starch.

Further, the processed starch may be combined with other processing to form another processed starch. Examples of the processing which can be combined include esterification treatment such as acetic acid or phosphoric acid, etherification treatment such as hydroxypropylation or carboxymethyl etherification, acetonitrile treatment, oxidation treatment, acid treatment, and bleaching treatment. , heat treatment, heat treatment, enzyme treatment, etc., may be combined with one or more of them.

In the present invention, it is preferred to blend (A) fats and oils in an amount of 1 to 27 parts per 100 parts by mass of the flour (hereinafter, abbreviated as "parts"). (A) The fats and oils may be either animal or vegetative, and plastic oils such as butter, lard, margarine, and ghee may be widely used, liquid oils, or hydrogenated oils (solid fats) obtained by hydrogenating them. ), transesterified oil, etc. The blending amount is preferably from 1 to 27 parts, more preferably from 2 to 20 parts, particularly preferably from 3 to 15 parts, relative to 100 parts of the flour.

Further, the (A) fat or oil used in the present invention is preferably a combination of (A1) a fat or oil having a melting point of 25 to 50 ° C and (A2) a liquid oil having a melting point of 20 ° C or lower.

(A1) A fat having a melting point of 25 to 50 ° C has a function of improving the internal structure of the buns or increasing the volume and improving the mechanical resistance in terms of the manufacture of the buns. Generally, butter and lard are generally used. , margarine, ghee, etc. have plasticity. J.C. Baker et al. confirmed that the added fat is effective for the solid system in the forming of the bread dough. Use the necessary conditions. The dough mixed with liquid oil or fat which is melted at the fermentation temperature, like the dough which does not use grease, is expanded in the oven at an early stage, and only a small-volume bread can be obtained. It is said that the reason is that in the case of the dough of liquid oil, the expansion force cannot be maintained due to the water vapor, air, etc. generated at a lower temperature which does not cause starch gelatinization or gluten thermal coagulation, resulting in such a Evapotranation to the outside of the dough (Tanaka Tanaka, Matsumoto Bo, Bread Making Science II, Bread Making Materials Science, Kobayashi (1992) / JC Baker, MDMize, Cereal Chem., 19, 84 (1942)).

Therefore, the characteristics of the preferred (A1) fats and oils are as follows: the melting point is preferably 25 to 50 ° C, more preferably 27 to 45 ° C, particularly preferably 30 to 40 ° C; the properties at room temperature are semi-solid or Solid state. (A1) SFC (solid fat content) (25 ° C) in the fat is preferably 5 to 40%, more preferably 10 to 35%, particularly preferably 15 to 30%.

As the above-mentioned fats and oils, animal and vegetable oils and hydrogenated oils (solid fats) and transesterified oils obtained by hydrogenating them can be used. As the specific (A1) oil and fat, animal oil may use tallow, lard or fish oil, and vegetable oil may be soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower seed oil, sunflower seeds. Oil, rice bran oil, etc. In terms of workability and flavor in the manufacture of the bun, the blending amount of the oil (A1) relative to the cereal powder is preferably 0.5 to 10 parts, more preferably 2.5 to 8.1 parts, and particularly preferably 4.5. ~6.2 copies.

(A2) A liquid oil having a melting point of 20 ° C or less, preferably a vegetable oil such as rapeseed oil, corn oil, soybean oil, palm oil, rice bran oil or fish oil, having a melting point of 20 ° C or less. Further, liquid oil having a melting point of 10 ° C or less is preferred, and rapeseed oil, corn oil, soybean oil and rice bran are particularly preferred. oil. Further, as the liquid oil, dimercaptoglycerol satisfying the above melting point conditions and triglyceride and diglyceride containing a medium chain fatty acid can be used. The optimum blending amount of the liquid oil having a melting point of 20 ° C or less (A2) is relative to the flour in terms of the good texture of the buns, the hardening of the steamed bun, and the workability of the steamed bun. The preferred class of 100 parts is 0.5 to 17 parts, more preferably 1 to 10 parts.

In the present invention, it is preferred to formulate (B) a moisturizer. Examples of the humectant include proteins and polysaccharide-promoting polysaccharides. The amount of the humectant added is preferably 0.001 to 2 parts, more preferably 0.01 to 1.5 parts, and particularly preferably 0.05 to 1 part, based on 100 parts of the cereal powder, which is good in the shape of the buns and inhibits the microwave oven. It is preferable from the viewpoint of workability in the case of curing the steamed bun and producing the bun.

The protein may be a substance which exhibits viscosity when dissolved in water, and examples thereof include milk proteins and plant proteins. Examples of the milk protein include casein sodium, casein calcium, rennet casein, casein, whey, lactalbumin, and lactoglobulin.

Further, examples of the polysaccharide-promoting polysaccharide include gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, sanxian gum, locust bean gum, pullulan, guar gum. , carrageenan, high methoxy (HM) pectin, low methoxy (LM) pectin, tragacanth, crystalline cellulose, PGA (propylene glycol alginate), SSHC (water soluble soybean polysaccharides) , Indian gum, methyl cellulose, psyllium seeds and cassia gum. These proteins and the polysaccharide-promoting polysaccharides may be used alone or in combination of two or more. Among them, in terms of flavor and food sense, it is better to use Sanxianjiao. Guar gum, locust bean gum, and better is Sanxian gum.

In the present invention, it is preferred to use (C) an emulsifier. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lecithin derivative, etc., and it is preferred to use a mixture of two or more kinds. system. (C) The amount of the emulsifier added is preferably from 0.1 to 7 parts, more preferably from 0.1 to 5 parts, per 100 parts of the flour, which is (1) inhibiting the hardening of the buns by the emulsifier itself. In addition, when (A2) liquid oil is used, (2) the (B) humectant in a powder state is fixedly dispersed in (A2) liquid oil, and as a result, the texture of the buns is improved (melting in the mouth) Sexuality is better.

Further, in the aspect of the above (1), the (C) emulsifier is preferably a glycerin fatty acid ester or a propylene glycol fatty acid ester. The term "glycerin fatty acid ester" as used in the present invention means an ester of glycerin and a fatty acid or a derivative thereof, and represents a glycerin fatty acid monoester (usually a monoglyceride), a glycerin fatty acid diester, a glycerin organic acid fatty acid monoester, and a polyglycerin fatty acid. Monoester, polyglycerol condensed ricinoleate, and the like. Further, the propylene glycol fatty acid ester of the present invention is an ester of propylene glycol and a fatty acid, and a monoester type or a diester type propylene glycol fatty acid ester can be used. Among them, in terms of the above (1), a glycerin fatty acid monoester or a propylene glycol fatty acid monoester is preferred, and it is particularly preferable to use them in combination. That is, it is preferred that the total of the glycerin fatty acid monoester and the propylene glycol fatty acid monoester is 80% or more in the emulsifier, and in the range of the mass ratio of the glycerin fatty acid ester/propylene glycol fatty acid monoester = 1/0.5 to 2.0, It is preferably a mass ratio of approximately 1/1. Further, in the aspect of the above (2), the mass of the liquid oil/(C) emulsifier having a melting point of (A2) of 20 ° C or less is preferably 6.5 or less (liquid oil blending amount) In addition to the value obtained by the amount of the emulsifier, it is preferably 1.7 to 6.5, particularly preferably 2 to 6.5, particularly preferably 3 to 6.5. That is, the (A2) liquid oil can be cured to a state of no fluidity, and the (B) humectant in which the powder state dispersed in the same liquid oil is dispersed can be fixed uniformly and without precipitation.

In the present invention, the scale in which the liquid oil has no fluidity and is in a hardened state can be determined as the penetration degree. Here, the degree of penetration is determined according to the penetration degree disclosed in ASTM-D217 ("Measurement Method of ASTM Penetration Method", Universal Document of Standards 1994. Section 5, D217 in Volume 05.01), and is as follows The value of the measurement is performed. That is, the grease composition was filled in a container having a length of 115 mm × a width of 115 mm × a depth of 90 mm, and the surface was flat. After leaving it at the measurement temperature (20 ° C) for 30 minutes, a needle (Penetrometer Cone) equipped with a 102.5 g conical load was placed on the contact surface and allowed to stand, and the depth of entry after 5 seconds was expressed in units of 0.1 mm. Here, generally, the smaller the value of the penetration degree, the harder the measurement sample is. In the present invention, the oil and fat composition is in a state of being free from fluidity and hardening. Therefore, the degree of penetration is preferably 200 or less, particularly preferably 100 or less.

Further, in the aspect of the above (1), the (C) emulsifier is more effective as a glycerin fatty acid monoester. In order to more effectively express the good texture of the buns and to inhibit the hardening of the steamed bun in the microwave oven, it is preferred to formulate 0.05 to 4 parts of the glycerin fatty acid monoester, preferably 0.2, relative to 100 parts of the flour. ~2 copies. Further, in the aspect of the above (2), the blending amount of the propylene glycol fatty acid monoester is preferably 0.05 to 4 parts, more preferably 0.2 to 2 parts, per 100 parts of the flour.

The composition of the glycerin fatty acid ester and the propylene glycol fatty acid ester in the present invention The fatty acid of the component may, for example, be a saturated fatty acid having 12 to 22 carbon atoms or an unsaturated fatty acid such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid or behenic acid, and particularly preferably a saturated fatty acid. The best is a saturated fatty acid with a carbon number of 14-22. These fatty acids may be composed of a single type or a mixture of two or more types.

Another emulsifier which can be used as a glycerin fatty acid monoester disclosed as one form of a glycerin fatty acid ester means a compound obtained by esterifying an OH group at the 3-position of a glycerin fatty acid monoester with an organic acid. The organic acid may, for example, be an aliphatic monocarboxylic acid composed of a lower fatty acid such as acetic acid, propionic acid or butyric acid, an aliphatic saturated dicarboxylic acid such as oxalic acid or succinic acid, maleic acid or fumaric acid. Such as aliphatic unsaturated dicarboxylic acid, lactic acid, malic acid, tartaric acid, dithymidine tartaric acid, citric acid and other oxyacids, and amino acids such as glycine, aspartic acid. Particularly preferred are citric acid, succinic acid, tartaric acid, diterpenic tartaric acid, and HLB (Hydrophile-Lipophile Balance Value) is preferably 4 to 14.

Further, although a commercially available glycerin organic acid ester contains a part of unreacted organic acid or glycerin fatty acid monoester, such a commercially available glycerin organic acid fatty acid monoester can also be used in the present invention.

Further, specific examples of the polyglycerol constituting the polyglycerin fatty acid monoester include one or two selected from the group consisting of tetraglycerin, pentaglycerin, hexaglycerol, heptaglycerin, nonaglycerin, and decaglycerin. The above compounds. It is especially preferred that the degree of polymerization of glycerin is from 1 to 9.

Polyglycerol condensed ricinoleate is an ester of polyglycerol and condensed ricinoleic acid. Usually, glycerol and ricinoleic acid having a polymerization degree of 2 to 3 can be used. A mixture of monoesters or diesters of condensed ricinoleic acid of 3 to 5.

A sucrose fatty acid ester which can be used as an emulsifier in the present invention is an ester of sucrose and a fatty acid, and includes a monoester, a diester, a triester, a polyester, etc., and as a constituent fatty acid, preferably has a carbon number of 12 to 24 One or a mixture of two or more kinds of fatty acids. Also, the HLB is preferably 5-15.

The sorbitan fatty acid ester which can be used as an emulsifier in the present invention is an ester of sorbitan and a fatty acid, and as the constituent fatty acid, one or two kinds of fatty acids having a carbon number of 12 to 24 are preferred. In the above mixed system, the sorbitan fatty acid ester has a monoester type and a triester type, but in the present invention, a monoester type is preferred.

The lecithin which can be used as an emulsifier in the present invention is a phospholipid mixture containing phospholipid choline, phospholipid oxime ethanolamine, phospholipid creatinine, phosphatidic acid or the like, and the representative is lecithin which can be obtained from soybean or egg yolk or the like. Further, examples of the lecithin derivative include lysolecithin and lysophosphatidic acid.

In the present invention, all of the sugars generally used in the vesicles can be used. Specific use: glucose, fructose, galactose and other monosaccharides, maltose, sucrose, maltose, sucrose, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, dextrin and other polysaccharides, starch hydrolysate and other reduction A sugar alcohol such as sugar, sorbitol, maltitol or xylitol, sucralose, aspartame or potassium sulfamate may be used, and one type or a mixture of two or more types may be used. When the cereal powder is set to 100 parts, the blending amount of the sugar in the bun dough is preferably 3 to 50 parts, more preferably 5 to 45 parts, and particularly preferably 10 to 35 parts, thereby producing a steamed bun. It is better in terms of workability and flavor of the buns.

In the present invention, it is preferred to previously mix (A2) a melting point of 20 ° C or less. A liquid oil, (B) a humectant, and (C) an emulsifier are used to prepare the (E) fat or oil composition, which is then blended into the flour. As the (E) fat or oil composition, in terms of the effects of the above (1) and (2), it is preferably a liquid oil having a (A2) melting point of 20 ° C or less in terms of a mass ratio: (B) a humectant : (C) Emulsifier = 50 ~ 85: 0.1 ~ 10: 10 ~ 35, and (A2) / (C) is prepared by the method of 6.5 or less.

Further, in the aspect of the above (2), it is preferred that the mass ratio of the (E) fat or oil composition is further set to (A2): (B): (C) = 70 to 80: 0.5 to 5: 14 26, and the mass ratio of (A2)/(C) is preferably 2 to 6.5, particularly preferably 3 to 6.5. Further, when the (C) emulsifier is formulated as the (E) fat or oil composition in the bun, the desired amount of the (C) emulsifier and the (E) fat composition may be separately blended into the bun. In the class.

Further, in the oil and fat composition (E) of the present invention, as the other component, a preservative, a pH adjuster, a coloring matter, a flavor, and the like can be suitably used.

As a specific method for producing the (E) fat or oil composition, the components (A2) and (C) may be first heated at a temperature equal to or higher than the melting point of each component, and after being uniformly dissolved, the component (B) may be added. Mix and mix until uniform. The target oil-fat composition is obtained by cooling the mixture to a temperature lower than the melting point of each component, preferably 30 ° C or lower. The above cooling rate is preferably fast. That is, when the emulsifier is crystallized by cooling, the rapid cooling can increase the dispersibility of the emulsifier itself due to the fact that the crystallization of the emulsifier is not further coarsened, which promotes the good texture of the buns and prevents the microwave oven from heating. The effect of the subsequent bun type hardening is better. In the above manufacturing process, the cooling is uniform at a high temperature In the case of the mixture, the container itself having a homogeneous mixture can be externally cooled, and in terms of performance, it is preferably carried out using a chiller commonly used for the manufacture of ghee, margarine, a scraped surface heat exchanger, a coordinator or the like. Cool down quickly.

In the present invention, in terms of the effects of the above (1) and (2), the blending amount of the (E) fat or oil composition added in the preparation of the buns is compared with 100 parts of the flour used for the bun. Preferably, it is from 1 to 20 parts, more preferably from 3 to 10 parts.

In addition to the cereal flour containing the wheat flour as a main raw material as a raw material of the present invention, a yeast activator, water, dairy product, salt, seasoning (sodium glutamate or Nucleic acids), preservatives, vitamins, calcium and other enhancers, proteins, amino acids, chemical expansion agents, perfumes, and the like. Further, dried fruits such as raisins which are easily aged when used as a raw material, wheat bran, whole grain powder, and the like can be used.

Examples of the method for producing the steamed bun of the present invention include a direct fermentation method (straight kneading method), a medium seed production method, a liquid seed production method, and a soup seed production method.

The bun of the present invention is stored in a refrigerated or frozen state after preparation and before heating in a microwave oven, which is preferable in terms of being able to store for a long period of time compared with normal temperature storage, thereby improving the production efficiency of the bun and reducing the cost. .

The following examples are illustrative of the practice of the invention. The examples are intended to be illustrative of the invention, and are not intended to limit the invention.

[Preparation method of fat composition]

1) Weigh the ingredients (A2) and (C) in a stainless steel beaker with a capacity of 2 liters.

2) The above 1) was uniformly dissolved in a 85 ° C water bath and allowed to stand for 30 minutes. At this time, an anchor type dough hook was used, and stirring was performed using Three-One Motor (TYPE 60G manufactured by HIDON Corporation).

3) While stirring, the previously weighed component (B) was added to the above 2), and it was confirmed that the mixture was uniformly mixed, and then left for 30 minutes.

4) In the above 3), a large amount of ice was placed in a water bath, cooled to 30 ° C, stirred while maintaining the temperature at 30 ° C, and then transferred to a predetermined container.

5) The above 4) was placed in a 15 ° C thermostat for 1 night (about 12 hours), and the penetration was measured. The composition of the (E) fat or oil composition produced is shown in Table 1.

Examples 1 to 6 and Comparative Examples 1 to 3

The buns dough was prepared in the formulation shown in Table 2, and steamed and evaluated.

[Bun prepared conditions]

1. Preparation conditions of medium dough Using a vertical mixer (Kanto Mixer, 5Coat), dough hook, the mixing materials disclosed in Table 2 were added to the mixer, and the mixture was mixed at a low speed of 2 minutes and a medium speed of 3 minutes, and the kneading temperature was set to 27 °C, and made a medium-sized dough. Then, let it be fermented (medium fermented). Condition at this time as follows.

2. Preparation conditions for mixing dough The above-mentioned medium-sized dough is added to a vertical mixer (Kanto Mixer, 10 Coat), and a mixed material (a material other than ghee and fat composition) is added, and the mixture is mixed at a low speed of 2 minutes and a medium speed of 3 minutes. The remaining material (ghee, oil composition) was added, and the mixture was mixed at a low speed of 2 minutes, a medium speed of 2.5 minutes, and a high speed of 2 minutes to prepare a kneaded dough. The kneading temperature of the kneaded dough was set to 27 °C.

Next, in order to recover the dough which was damaged by the mixing, the fermentation was continued for 10 minutes at 28.0 ° C, and then 50 g of the dough was cut. The dough was damaged by the slitting, so the bench time was carried out for 10 minutes at 28.0 ° C, and 40 g of the stuffing (meat stuffing R: manufactured by Tanaka Foods Co., Ltd.) was wrapped into a steamed buns. Place the formed dough on the table and ferment (wake up). The conditions for waking up are as follows.

Wake-up temperature 50 ° C Relative humidity 30% Wake up time 35 minutes

3. Steaming conditions The prepared buns dough was steamed in a steamer at 98 ° C for 13 minutes. After steaming, cool at room temperature (20 ° C) for 20 minutes, then put into a plastic bag and carry out Sealed and stored under the following storage conditions to make a bread sample.

(1) Store at 20 ° C for 1 day (2) Store at 5 ° C for 1 day (3) Save for 12 days at -20C

[Function evaluation of buns]

The bun samples of (1) and (2) were heated for 20 seconds using a microwave oven RE-6200 (power 1600 W) manufactured by Sharp Corporation for the bun samples stored under the above three conditions (1) to (3). The bun sample of (3) was heated for 25 seconds. After heating, the "non-toughness", "sticky feeling" and "light food" when placed on a bun for 5 minutes were carried out by 10 functional inspectors according to the following criteria (1) to (3). All individual evaluations. No toughness indicates the effect of the bun hardening after heating in a microwave oven. The results of these are shown in Table 2.

[evaluation standard]

◎: 8 out of 10 people were judged to be good.

○: 5 to 7 of 10 people were judged to be good.

△: 3 to 4 of 10 were judged to be good.

×: 8 out of 10 people were judged to be inferior.

As is clear from the results of Table 2, the steamed buns of the present invention can be inhibited from hardening after heating in a microwave oven, and have no toughness, and the inlet melt feeling is good.

Claims (5)

A bun dough which is combined with low-gluten flour and one or more selected from the group consisting of starch and processed starch, and has a crude protein content of 4.5 to 7.6% by mass, low-gluten flour: starch and/or processing. The mass ratio of starch is 100 parts by mass of the combination of low-gluten flour and starch and/or processed starch of 95:5~50:50, containing: (A) 1~27 parts by mass of fat and (B) 0.001~2 mass of moisturizer And (C) emulsifier 0.1 to 7 parts by mass. The bun dough of claim 1, wherein the (A1) melting point of the oil having a melting point of 25 to 50 ° C is 0.5 to 10 parts by mass, and (A2) the melting point is 100 parts by mass relative to the combination of the low-gluten flour and the starch and/or the processed starch. It is 0.5 to 17 parts by mass of liquid oil of 20 ° C or less as (A) fat. The bun dough of claim 1 or 2 is prepared by previously preparing a liquid oil having a melting point of (A2) having a melting point of 20 ° C or less: (B) a moisturizing agent: (C) an emulsifier = 50 to 85: 0.1 to 10 (E) oil and fat composition of 10 to 35 and (A2)/(C) of 6.5 or less, and blending (A1) melting point 25 with respect to 100 parts by mass of the combination of low-gluten flour and starch and/or processed starch. 0.5 to 10 parts by mass of the fat of ~50 ° C, and (E) 1 to 20 parts by mass of the oil and fat composition. A bun which uses the bun dough of any one of claims 1 to 3, which is reheated in a microwave oven or a steamer before consumption. A type of bun that uses the bun dough of any one of claims 1 to 3, It is stored in a refrigerated or frozen state prior to heating in a microwave oven.