JP2962633B2 - Dough for Chinese bun skin with improved taste and texture - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a Chinese bun dough with improved taste and texture.

[0002]

2. Description of the Related Art Traditionally, Chinese buns have been prepared by mixing raw materials such as water, flour, sugar, oil, baking powder, salt and yeast, and performing primary fermentation, dividing, bench time, and preparing ingredients. It was manufactured by wrapping and forming, followed by secondary fermentation, and then steaming with steam.

[0003] However, since the amount of sugar and salt in the conventional dough material is very small, the taste of the Chinese bun skin obtained from the conventional dough is almost tasteless and lacks the taste of the skin. It has been said for quite some time.

[0004] Recently, Chinese buns in which curry powder, wormwood powder, and the like are blended as a dough material have begun to be produced, but a small amount of curry powder and wormwood powder are blended as coloring materials to identify the contents of ingredients. It was only. Therefore, a dough that satisfies the taste of Chinese bun skin has not yet been known.

[0005] In addition, the conventional Chinese steamed bun skin has a poor texture, such as flour being used as a main raw material of the dough, and is unpleasant when cooked too much.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in order to eliminate these drawbacks, and an object of the present invention is to provide the drawbacks of the conventional Chinese bun dough, such as tastelessness and lack of taste. It is an object of the present invention to provide a Chinese bun skin dough capable of solving the problem and producing a good-textured skin.

[0007]

Means for Solving the Problems The present inventor has blended various safe doughs for Chinese buns into skin dough and studied the results. As a result, the taste and texture of the skin of the Chinese bun are improved, and the present invention has been completed. That is, the present invention relates to a Chinese bun skin dough characterized by adding seafood surimi to the Chinese bun skin dough.

Hereinafter, the present invention will be described in detail.

The type of surimi of seafood which is a raw material of the Chinese bun dough of the present invention is not particularly limited. However, since the color of the finished Chinese bun dough is preferably pure white, a white one is used. It is preferable to use a surimi such as a walleye pollock, a hoki, a southern cod, and a whiting as a fish surimi. When a surimi such as a sardine, which is a surimi of a red fish, is used instead of a white fish, the color of the dough of the Chinese bun is slightly mixed with pure white and a slightly blackish color.

[0010] Examples of the surimi other than the above-mentioned fish surimi include seafood surimi such as shrimp, crab, squid, and scallop.

In the present invention, the mixing ratio of the fish and shellfish surimi is suitably 5 to 30 parts by weight per 100 parts by weight of the dough material.

The raw materials other than the surimi of the seafood of the Chinese bun dough for the present invention are the same as those of the normal Chinese bun dough, and the main materials are water, flour, sugar, oil and fat, and baking. Powder, salt, and auxiliary materials include egg white, starch, yeast and the like.

The mixing ratio of the dough ingredients may be in accordance with the mixing of ordinary Chinese bun dough, for example, 50 to 65 parts by weight of flour and strong flour, 5 to 10 parts by weight of sugar, 0.5 g of fat and oil.
-5 parts by weight, 20-35 parts by weight of water, and appropriate amounts of baking powder, salt, egg white, starch and yeast.

[0014] As for the type of yeast as a dough material, a dry type is preferable to a raw type in that it is easier to handle.

The kind of fats and oils among the dough raw materials is not particularly limited. For example, vegetable fats and oils such as cottonseed oil and coconut oil and animal fats and fats such as lard may be used. There is no particular limitation on the shape of the fats and oils, but powdery fats and oils are preferable to liquid fats and oils because liquid fats and oils are easily peeled when steamed. Further, in the case of powdered fats and oils, it is preferable to use fine particles having a diameter of the fats and oils of 1 micron or less, because the surimi of fish and shellfish is uniformly dispersed in the Chinese bun dough. If the dough is made of Chinese bun dough in which seafood surimi is uniformly dispersed, a chewy and shape-retaining Chinese bun is obtained, and the product has excellent commercial value.

In order to produce the dough for the Chinese bun skin of the present invention, first, the surimi of seafood and the salt of the main material are mixed into a paste. Subsequent steps may be performed according to a conventional method for producing Chinese bun dough. In other words, the paste of fish and shellfish surimi, water, flour, sugar, oil and fat, baking powder, which are the main ingredients other than salt,
Egg white, starch, yeast, etc., which are side materials, may be added in an all-in-mix and mixed, and then subjected to primary fermentation, division, bench time, molding, and secondary fermentation.

In order to produce a Chinese bun using the dough of the present invention, ingredients prepared from minced pork, onion, seasonings and the like are wrapped in the dough after the first fermentation and then secondarily fermented.
A step of steaming with steam may be used.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples. The “parts” in the table are based on weight.

[0019]

【Example】

Example 1 According to the composition of the dough raw materials shown in Table 1, first of the main material parts,
Mix Alaska pollack surimi and salt for 5 minutes, then mix the other main and sub-materials with all-in-mix for 6 minutes, perform primary fermentation at 30 ° C for 30 minutes, divide, bench time for 20 minutes Then, the ingredients shown in Table 2 were put inside and molded into a wrapping mold, secondary fermented at 38 ° C for 20 minutes, and steamed at 95 ° C for 20 minutes to prepare a Chinese steamed bun.

Ingredients were prepared by chopping onions, mixing with ground pork, and further mixing salt, salad oil, soy sauce, and potato starch according to the raw material composition shown in Table 2.

Comparative Example 1 A Chinese bun was prepared in the same manner as in Example 1 except that the raw materials for dough for a typical Chinese bun shown in Table 1 were used.

[0022]

[Table 1]

[0023]

[Table 2]

Sensory test Sensory evaluation was conducted by 10 skilled panelists using the Chinese bun produced in Comparative Example 1 as a control group and the Chinese bun with seafood surimi produced in Example 1 as a present invention section. The evaluation method was a comparison method between the control group and the present invention group, and the taste and palatability regarding the texture were evaluated. Table 3 shows the evaluation results.

[0025]

[Table 3]

As is clear from Table 3, as for the results of the sensory evaluation, the present invention group obtained a good evaluation equal to or better than the control group.

The Chinese steamed buns prepared in Example 1 and Comparative Example 1 were stored in a refrigerator for one day, and then steamed again with steam at 95 ° C. for 20 minutes. While the feeling was bad, the Chinese bun of Example 1 of the present invention could be eaten delicious without stickiness.

[0028]

According to the present invention, it is possible to produce a Chinese bun skin dough with improved taste and texture.

In recent years, seafood foods have been reexamined due to an increase in health-oriented, and the dough for peeling Chinese buns of the present invention can satisfy the health-oriented needs of consumers. Further, by using fish such as sardines, which contain a large amount of eicosapentaenoic acid or docosahexaenoic acid, as fish and shellfish, the value as a health food can be imparted although the dough becomes slightly dark.

Claims (1)

(57) [Claims] 1. A dough for a Chinese bun skin having improved taste and texture, characterized by containing seafood surimi.