JP3824466B2 - Manufacturing method of wharf - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a wharf and a method for producing the same, and more particularly, a wharf that has excellent manufacturing resistance in a machine such as an automatic wrapping machine and maintains a moist feel of the skin on the surface of the wharf product after steaming. It is related with the method of manufacturing.
[0002]
[Prior art]
A bun is a kind of steamed confectionery, wrapped in wheat flour and steamed while inflating. It is usually made by adding a suitable amount of water to sugars such as sugar and starch syrup, dissolving it, adding wheat flour and swelling flour to this, stretching the dough, wrapping the koji, and steaming. The wharf made in this way has a defect that it is freshly made but gradually hardens during storage, and the moist feel of the surface skin does not last.
[0003]
The disappearance of the moist feeling of the surface skin is due to transpiration of surface moisture or aging of starch. To solve this, for example, as an anti-aging agent for starch, emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester As a method for using the surface skin, a method for increasing the water retention by adding a thickening stabilizer such as locust bean gum or guar gum, or a saccharide such as syrup or sorbite, etc. The addition of an emulsifier suppresses the aging of starch, but the effect of suppressing the transpiration of water is small, the addition of a thickening stabilizer brings stickiness to the surface skin, and the increase in sugars is a water-retaining property that prevents the transpiration of moisture. Although effective in terms, the dough becomes softer and the molding becomes difficult as the amount increases. As described above, there are advantages and disadvantages in the measures conceivable from the prior art, and the use of these measures has not solved the problem of manufacturing the wharf that keeps the skin moist. In particular, when using a manufacturing machine such as an automatic wrapping machine, there is a limit to the softness of the fabric that can be machine-molded, so the physical properties (mechanical resistance) of the fabric is an important issue for solving the problem.
[0004]
[Problems to be solved by the invention]
The present invention overcomes the disadvantage that the conventional method of manufacturing a wharf is soft when made but gradually hardens during storage, and the moist feel of the skin of the surface does not last. It is an object of the present invention to provide a method for manufacturing a wharf that can be molded even if it is used.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have added a pregelatinized cross-linked tapioca starch to the bun dough, thereby maintaining the moist feeling of the bun surface skin during storage, and The present invention has been completed by finding that molding is possible even using a manufacturing machine such as an automatic packaging machine.
[0006]
The buns used in the present invention are those which are wrapped with wheat flour and steamed while being inflated.
[0007]
The α-acetylated cross-linked tapioca starch used in the present invention is a product obtained by acetylating a pre-gelatinized tapioca starch with acetic anhydride and carrying out a cross-linking reaction with a dibasic acid or a phosphate. Phosphoric acid cross-linked tapioca starch, α-acetylated adipic acid cross-linked tapioca starch and the like.
[0008]
These α-acetylated cross-linked tapioca starches give a paste solution with excellent transparency and viscosity stability by adding water. Unlike the viscosity of thickening stabilizers such as guar gum, the alpha-acetylated crosslinked starch paste does not exhibit spinnability and is close to the physical properties of starch paste. Is.
[0009]
In this invention, the compounding quantity of the alpha acetylation bridge | crosslinking tapioca starch mix | blended is 10-40 weight part with respect to 100 weight part of wheat flour, Preferably it is 15-30 weight part. If the amount is less than 10 parts by weight, the dough viscosity is low, and the moisturizing feeling of the bun scalp is insufficient, and a sufficient improvement effect cannot be expected. If the amount is more than 40 parts by weight, the taste of the bun is starchy. Is unfavorable because it becomes stronger.
[0010]
Processed starches other than raw starch, mere pregelatinized starch, and pregelatinized acetylated cross-linked tapioca starch are expected to be difficult to form due to lack of viscosity in the dough adjustment process, and the properties of the finished bun are insufficient The effect is not obtained.
[0011]
The present invention is characterized by blending α-acetylated crosslinked tapioca starch, but if necessary for the purpose of adjusting the physical properties of the dough, adjusting the taste of the buns, etc., Kamisin powder, Domyoji powder, white ball powder, Flour and starches such as potato starch, kuzu flour, yam flour, glycerin fatty acid ester, glycerin fatty acid organic acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin and other emulsifiers, soybean oil, rapeseed oil, rice oil, cottonseed oil It is also possible to add an appropriate amount of vegetable oil such as corn oil, safflower oil or palm oil, or polyhydric alcohols such as dextrin, sorbitol, maltitol and glycerin.
[0012]
The baling machine used in the present invention is a machine that is commonly used in the manufacture of various wharves, regardless of the manufacturer or model. For example, << Martian CN-120 >> (Leon Automatic Co., Ltd.) ). The operating conditions of the baling machine do not need to be changed, and the wharf is manufactured by a conventional method.
[0013]
The wharf according to the invention is preferably made as follows.
(1) Add an appropriate amount of water to sugars such as sugar, starch syrup and honey and dissolve. If sugar is difficult to dissolve, heat and then cool to room temperature.
(2) Add the α-acetylated crosslinked tapioca starch or the composition containing the α-acetylated crosslinked tapioca starch, and if necessary, add an appropriate amount of water and mix uniformly.
(3) Add flour and flour and knead, and if necessary, lay the dough temporarily.
(4) Use a wrapping machine to wrap. The operating conditions of the baling machine are not necessarily uniform, but as an example, the manufacturing conditions for the buns of the dough 20g and the bag 20g are shown below.
包 餡 Martian CN-120
Tip nozzle: 32ψL
Fixing ring: 38ψLL
Agitator: None Shutter: 15-R8
Inner packaging 21.0 / Outer packaging 29.0 Production number 20.0 / Belt speed 50 intermittent (5) Steam the molded bun in a steamer or steamer box.
[0014]
【Example】
Hereinafter, the present invention will be described in detail with reference to examples. Hereinafter, “parts” are all parts by weight.
[0015]
(Example 1) (Brown sugar bun)
Canto Mixer HMS-30 [Kanto Blender Kogyo Co., Ltd.] was used. In a mixer bowl (capacity: 30 L), molasses syrup “Rike Sweet K-35” [RIKEN Vitamin Co., Ltd.] 54 parts, upper white sugar 50 parts, Add 20 parts of honey, 10 parts of syrup and 10 parts of water and mix gently.
To this, 22 parts of α-acetylated phosphate cross-linked tapioca starch is added and mixed until there is no lumps. Further, 80 parts of water is added and mixed for 20 minutes, and then a solution prepared by dissolving 7 parts of sodium bicarbonate in 6 parts of water is added and mixed for 1 minute. Lastly, 100 parts of weak flour passed through a sieve was added, kneaded for about 3 minutes, and then the dough was taken out and aged for 30 minutes.
Using a red bean rice cake “Tianjin red rice grain YT-55” [Riken Vitamin Co., Ltd.] as the koji material, using a wrapping machine “Martianjin CN-120”, wrapping it under the production conditions of 20 g of dough and 20 g of koji. The shaped bun was steamed in a steamer box for 13 minutes. The steamed brown sugar buns were packaged with a polyethylene resin sheet and stored at room temperature for 5 days.
[0016]
(Comparative Example 1)
Canto Mixer HMS-30 [Kanto Blender Co., Ltd.] is used. In a mixer bowl (capacity: 30 L), molasses syrup “Rike Sweet K-35” [RIKEN Vitamin Co., Ltd.] 54 parts, upper white sugar 50 parts, honey Add 20 parts, 10 parts of water tank and 10 parts of water and mix gently. To this is added 22 parts of raw wheat starch and mixed until there is no lumps. Further, 80 parts of water is added and mixed for 20 minutes, and then a solution prepared by dissolving 7 parts of sodium bicarbonate in 6 parts of water is added and mixed for 1 minute. Lastly, 100 parts of weak flour passed through a sieve was added, kneaded for about 3 minutes, and then the dough was taken out and aged for 30 minutes. Using a red bean rice cake “Tianjin red rice grain YT-55” [RIKEN VITAMIN Co., Ltd.] as a koji material, using a wrapping machine “Martianjin CN-120” [Leon Automatic Co., Ltd.], 20 g of dough An attempt was made to wrap under 20 g of production conditions, but the fabric was too soft to mold.
[0017]
(Comparative Example 2)
Canto Mixer HMS-30 [Kanto Mixer Co., Ltd.] was used, and in a mixer bowl (capacity: 30 L), molasses syrup “Rike Sweet K-35” [RIKEN Vitamin Co., Ltd.] 54 parts, honey 20 parts, Minamata 10 Add a solution of 3 parts of baking soda and 3 parts of baking soda in 6 parts of water and mix gently. Next, 100 parts of weak flour passed through a sieve was added, kneaded for about 3 minutes, then the dough was taken out and aged for 30 minutes. Using a red bean rice cake “Tianjin red rice grain YT-55” [RIKEN VITAMIN Co., Ltd.] as a koji material, using a wrapping machine “Martianjin CN-120” [Leon Automatic Co., Ltd.], 20 g of dough It was wrapped under 20 g of production conditions, and the molded wharf was steamed in a steamer box for 13 minutes. The steamed brown sugar buns were packaged with a polyethylene resin sheet and stored at room temperature for 5 days.
[0018]
(Example 2) (Sake bun)
Canto Mixer HMS-30 [Kanto Blender Kogyo Co., Ltd.] is used. In a mixer bowl (capacity: 30 L), 50 parts of super white sugar, 20 parts of liquid sugar, 10 parts of honey and 10 parts of water are mixed gently. . To this, 22 parts of α-acetylated adipic acid-crosslinked tapioca starch, 0.2 part of glycerin fatty acid ester and 2 parts of produced palm olein oil are added and mixed until there is no lumps.
Next, after adding 20 parts of powdered sake lees “Sakaka no Hana” [RIKEN VITAMIN Co., Ltd.] and 115 parts of water and mixing for 15 minutes, a solution prepared by dissolving 3 parts of baking soda in 2 parts of water is added and mixed for 1 minute. . Finally, 100 parts of weak flour passed through a sieve and 4 parts of an isputter were added, kneaded for about 3 minutes, and then the dough was taken out and aged for 30 minutes.
Using a red bean rice cake “Tianjin red rice grain YT-55” [RIKEN Vitamin Co., Ltd.] as a koji material, using a wrapping machine “Martianjin CN-120” [Leon Automatic Co., Ltd.], 20 g of dough, Wrapped under the condition of 20 g of candy, the shaped bun was steamed in a steamer box for 13 minutes. The steamed sake bun was packed with a polyethylene resin sheet and stored at room temperature for 5 days.
[0019]
(Comparative Example 3)
Canto Mixer HMS-30 [Kanto Mixer Co., Ltd.] is used, and in a mixer bowl (capacity: 30 L), 50 parts of super white sugar, 20 parts of liquid sugar, 10 parts of honey, 10 parts of syrup and 10 parts of water are added. Mix gently. To this, 22 parts of raw wheat starch is added and mixed until there is no lumps. Next, after adding 20 parts of powder sake lees “Sakaka no Hana” [RIKEN VITAMIN Co., Ltd.] and 115 parts of water and mixing for 15 minutes, a solution prepared by dissolving 3 parts of baking soda in 2 parts of water is added and mixed for 1 minute. Finally, 100 parts of weak flour passed through a sieve and 4 parts of an isputter were added, kneaded for about 3 minutes, and then the dough was taken out and aged for 30 minutes. Using a red bean rice cake “Tianjin red rice grain YT-55” [RIKEN VITAMIN Co., Ltd.] as a koji material, using a wrapping machine “Martianjin CN-120” [Leon Automatic Co., Ltd.], 20 g of dough An attempt was made to wrap under 20 g of production conditions, but the fabric was too soft to mold.
[0020]
(Comparative Example 4)
Canto Mixer HMS-30 [Kanto Mixer Co., Ltd.] is used, and in a mixer bowl (capacity: 30 L), 50 parts of super white sugar, 20 parts of liquid sugar, 10 parts of honey, 10 parts of syrup and 10 parts of water are added. Mix gently.
Next, 20 parts of powdered sake lees “Sakaka no Hana” [RIKEN VITAMIN Co., Ltd.] and 33 parts of water are added and mixed for 15 minutes. Finally, 100 parts of weak flour passed through a sieve and 4 parts of an isputter were added, kneaded for about 3 minutes, and then the dough was taken out and aged for 30 minutes. Using a red bean rice cake “Tianjin red rice grain YT-55” [RIKEN VITAMIN Co., Ltd.] as a koji material, using a wrapping machine “Martianjin CN-120” [Leon Automatic Co., Ltd.], 20 g of dough It was wrapped under 20 g of production conditions, and the molded wharf was steamed in a steamer box for 13 minutes. The steamed sake bun was packed with a polyethylene resin sheet and stored at room temperature for 5 days.
[0021]
(Evaluation test)
After the brown sugar buns produced in Example 1 and Comparative Example 2 and the sake buns produced in Example 2 and Comparative Example 4 were stored at room temperature for 5 days, the moist feeling of the surface skin was evaluated by a sensory test for each bun. .
The test was conducted by 12 in-house panels (6 boys and 6 girls), and as a result of determining which sample had a moist feel on the surface by the two-point comparison method, Compared to Comparative Example 4, the buns of Examples 1 and 2 replied that they had a moist feel.
[0022]
【The invention's effect】
According to the present invention, it is possible to provide buns that maintain the moist feeling of the surface skin during storage, and these buns can be manufactured in large quantities using a manufacturing machine such as a wrapping machine. .

Claims (2)

Mix and dissolve sugar, chickenpox, honey, and other sugars and water in a steamed bun (excluding Chinese buns and steamed bread) wrapped with wheat flour dough and heated. If sugar is difficult to dissolve, heat and cool to room temperature A wharf characterized by using a wharf dough obtained by adding and mixing α-acetylated cross-linked tapioca starch alone as tapioca starch to the solution and kneading after adding wheat flour and swelling flour . A method for producing a bun, characterized in that the bun is formed by a bunker using the bun dough according to claim 1 and a ridge and then steamed .