JP4097207B2 - Steamed frame, steamed food and method for producing steamed food - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a resin-made steaming frame for food and the like in which a dough is filled in a frame laid with glassine paper and steamed.

  Traditionally, Japanese confectionery frame-steamed products have been steamed after placing release paper on the wood frame and filling the dough with it. The frame is made of wood, and when used for a long time under high temperature and humidity conditions, the corrosion of the wood has progressed, and the wood has been rolled up and pieces of wood have been mixed into the product, causing foreign matter complaints.

On the other hand, a plastic material is proposed as a tray used when manufacturing various foods. Patent Document 1 proposes a polycarbonate tray that can be used in various operations such as high temperature portable food molding, high temperature processing such as boiling food, and food pressing. Patent Document 2 discloses a confectionery steamer for mass-producing confectionery made by steaming steamed bread, steamed castella, steamed bun, etc., with a support wall (3) around the top plate (2). A plurality of vertical ribs (9) are provided on the support wall (3) of the inverted bowl-shaped steaming base body (1) provided, and the top plate (2) has a plurality of shapes identical to the outer shape of the confectionery. A steaming table provided with a recess (4) and the bottom surface (5) of the recess (4) formed flush with the lower end (8) of the support wall (3) is vacuum-formed using a thin sheet of hard synthetic resin. A confectionery steamer characterized in that it is formed by means has been proposed.
However, since these conventional techniques can be formed by pressure forming or vacuum suction forming a thin resin sheet (usually 0.5 mm or less), the heat insulation required for the steaming frame of the present invention. Obviously, it does not have a frame thickness that exhibits the characteristics. So far, there has been no proposal for replacing a steam frame with a simple structure in which a steam frame filled with release paper is filled with dough and steamed.

Japanese Utility Model Publication No.59-42281 Utility Model Registration No. 2508037

  The present invention can produce (1) a product that does not corrode, deteriorate or break even under long-term use under conditions of high temperature and high humidity, and (2) achieves a fabric expansion equivalent to that when using a wood frame. Emphasis is placed on at least two conditions, and a steaming frame with a simple structure in which a steaming frame using a material that replaces wood is preferably laid with release paper and the dough is filled and steamed is used. It is an object of the present invention to provide a steamed food to be steamed and a method for producing the steamed food.

As described above, conventionally, wooden frames have been used for many years in the process of filling and steaming dough for Japanese confectionery into a frame with release paper. Replacing this with a frame using a resin is said to “become damp in the product” due to the low thermal conductivity of the resin frame, and the use of resin as a frame material has been avoided. However, the present inventors believe that the reason why the wooden frame has been used for many years in the manufacture of frame-steamed products is derived from the excellent heat insulating properties of wood, and the wooden frame, resin frame, metal frame in the steaming process The possibility of the resin frame was examined by verifying how it functions.
Based on the relationship between the characteristics of the frame using various materials and the product quality when using it, the characteristics required for the frame material were determined. A frame steamed product is a product that requires uniform dough expansion in the vertical direction during the steaming process. When a material with excellent thermal conductivity such as metal is used as the frame material, the amount of heat is supplied to the fabric in contact with the frame material via the frame material. It was found that the part did not expand sufficiently. However, it has been found that when a resin frame having poor thermal conductivity is used, the amount of heat is not supplied through the frame material, so that the fabric expands uniformly without dropping the edge portion of the product. Furthermore, when the metal frame is excellent in thermal conductivity when allowed to cool after being steamed, the frame itself cools more rapidly than the fabric, and as a result, the release paper in contact with the frame is cooled. It was found that there was a steep temperature difference between the dough and significant condensation between the release paper and the dough. However, such a condensation could be prevented with a resin frame having low thermal conductivity.
Based on these findings, the present inventors were able to complete the present invention.

The gist of the present invention is the following (1) to (6) steamed food production method.
(1) When the steaming frame is filled with the dough and steamed, the steaming frame has a frame thickness that exhibits heat insulating properties that can insulate the amount of heat transferred to the dough in the steaming frame through the steaming frame. A method for producing steamed food, characterized by being a steam frame made of resin.
(2) A method for producing steamed food, characterized in that a steaming frame made of resin having a frame thickness of 5 mm or more is filled with dough and steamed.
(3) The production of the steamed food according to (2) above, wherein the steamed frame made of resin exhibits a heat insulating property capable of insulating heat transmitted to the dough in the steamed frame through the steamed frame. Method.
(4) The method for producing steamed food according to (1), (2) or (3) above, wherein the resin is polypropylene.
(5) The method for producing a steamed food according to the above (1), (2), (3) or (4), wherein a dough is filled with a release paper in the steam frame.
(6) The method for producing a steamed food according to (1), (2), (3), (4) or (5) above, wherein the steamed food is steamed bread.

The gist of the present invention is the following steamed food (7).
(7) A steamed food produced by the method for producing a steamed food according to (1), (2), (3), (4) or (5).

The gist of the present invention is the following steaming frame (8) or (9).
(8) A steaming frame that fills and steams the dough, and is a resin-made steaming frame having a frame thickness that exhibits heat insulating properties that can insulate heat transferred to the dough in the steaming frame through the steaming frame. A steaming frame characterized by that.
(9) A steaming frame, which is a steaming frame made of resin having a thickness of 5 mm or more, which is filled with dough and steamed.

  The present invention is capable of producing a product that does not corrode, deteriorate, or break even under long-term use under conditions of high temperature and high humidity, and that achieves the same fabric expansion as when a wood frame is used. Steamed frame for resin food, steamed food steamed using the steamed frame, and method for producing the steamed food capable of preventing the formation of condensation between the release paper and the product when allowed to cool after being steamed Can be provided.

The present invention is described in detail below.
As described above, the present invention is a method for producing a steamed food by filling a steamed frame made of resin with a frame thickness and steaming, and is a steamed food produced by the production method. It is a steaming frame made of resin with a frame thickness.

First, the frame thickness means that the frame material of the steaming frame has a certain thickness, that is, a wall thickness.
The resin-made steaming frame of the present invention needs to have a frame thickness that exhibits a heat insulating property that insulates the amount of heat transferred to the dough in the steaming frame through the steaming frame. The heat insulation or the heat insulation property in the present invention means that the amount of heat of steaming immediately after the start of steaming in the steaming process is directly applied to the peripheral portion of the fabric in the steaming frame through the steaming frame, i.e., the inner surface of the steaming frame. This is to suppress and delay this so that it will not be transmitted, and it refers to the property of being able to do so.
For example, specifically, when the steamed food is steamed bread, the temperature of the peripheral portion of the dough that is in contact with the inner surface of the steaming frame is generally about 3 to 4 minutes after the start of steaming in the steaming process. The temperature is about 60 ° C., which is considered to be the temperature at which starch of the steamed bread dough is gelatinized or the protein component starts to solidify. Further, after that, the dough peripheral temperature gradually increases so as to show a gentle temperature rise curve, and after about 9 to 10 minutes have elapsed from the start of steaming, the dough peripheral temperature becomes 95 to 100 ° C. To do. It becomes clear that the heat insulation of the steam frame made of resin with this frame thickness is significantly higher than aluminum (metal) with relatively high thermal conductivity and the steam frame made of resin with a thin frame. . In these comparative examples, when the ambient temperature of the dough reaches about 60 ° C. after about 1 minute has elapsed from the start of steaming, and then rises with a rapid temperature rise straight line, and after about 3 to 4 minutes have elapsed since the start of steaming. Another 95-100 ° C. (see FIG. 3).
The above explains the heat insulation properties of the present invention in a specific example when the steamed food is steamed bread. When the steamed food is food other than steamed bread, the temperature depends on the type of food. The rate of increase can vary, but it has the same tendency to increase temperature.

Moreover, the heat insulation characteristic requested | required of the steaming frame of this invention must be able to insulate the amount of heat transmitted through both the frame surface of the steaming frame and the inner layer of the frame. If the amount of heat transmitted through one of the two can be insulated, but the amount of heat transmitted through the other cannot be insulated, sufficient insulation cannot be achieved. In that sense, the resin steam frame with the frame thickness is optimal.
Such a steaming frame having a frame thickness is a steaming frame having such a thickness that the thickness of the frame material, that is, the thickness of the frame material is almost impossible to form by a vacuum suction molding method.
And it is desirable that the thickness of the resin-made steaming frame be 5 mm or more, so that the heat-insulating characteristic can be normally exhibited by the resin-made steaming frame. The frame thickness of the steaming frame is more preferably 7 mm or more, and still more preferably 10 mm or more. As a result, the heat insulation characteristic can be surely exhibited in the steam frame made of resin. On the other hand, the upper limit of the frame thickness of the steaming frame is not particularly required for the lower limit of the frame thickness, so that the workability, mechanical compatibility, transportation, storage, etc. in the production of steamed foods Although it can be determined in consideration of ease of handling, cost, molding processability, etc., even if the thickness is usually 11 mm or more, the heat insulating properties of the present invention are not significantly improved or modified. Accordingly, the thickness of the resin steam frame is preferably 5 to 10 mm, more preferably 7 to 10 mm, and most preferably 10 mm.
Further, the thickness of the steaming frame may be changed depending on the part of one steaming frame.

According to the present invention as described above, the amount of heat of steaming from immediately after the start of steaming in the steaming process is suppressed and delayed through the steaming frame and transmitted to the peripheral portion of the steamed food dough in contact with the steaming frame inner surface. Therefore, since the protein component does not solidify during the expansion of the peripheral portion of the steamed food dough, the steamed food dough expands uniformly throughout without forming a body.
In addition, when the steamed food is produced with the steaming frame of the present invention, the temperature drop of the steaming frame itself at the time of cooling after the completion of the steaming process is relatively gradual, and the cooling of the gap temperature between the frame and the dough is performed. Since the time zone between the peak and the moisture transpiration peak from the steamed food is deviated, the occurrence of condensation between the release paper and the steamed food can be prevented. Accordingly, it is possible to avoid a decrease in texture and a deterioration in peelability as described later.

As the resin, any resin having a heat distortion temperature of 100 ° C. or higher can be used. For example, polypropylene, polyphenylene sulfide, nylon, polyacetal, and others can be used. Of these, polypropylene is most suitable from the viewpoints of steam resistance, low water absorption, cost equivalent to wood, food safety, mold injection moldability, and the like.
In addition, the resin-made steam frame of the present invention may be manufactured by any manufacturing method, for example, by preparing individual frame materials constituting the four sides of the steam frame in advance, They may be fixed with screws (which may be made of metal but preferably made of resin), or may be combined in a fitting manner, or may be integrally formed by a mold injection molding method.

  Moreover, this invention is a manufacturing method of the steamed food which consists of laying release paper in the said steaming frame, and filling dough. The release paper is obtained by coating or sticking a resin such as silicon or polyester on at least one side of pulp paper. By coating or affixing silicon or resin to pulp paper, the paper is given water resistance, oil resistance, and peelability without impairing the thermal conductivity of the paper, and the peeling is put into the steaming frame. It is possible to fill paper with a fluid dough on it, and when the dough is filled and steamed with the surface coated with silicon or resin on the paper, the paper is peeled from the steaming pan. It becomes extremely easy. As the release paper, glassine paper having silicon coated on at least one side of pulp paper is optimal.

When steamed food is produced according to the present invention, the temperature drop of the steaming frame itself at the time of cooling after completion of the steaming process is relatively gradual, and there is no large temperature difference between the release paper and the steamed food. Therefore, it is possible to prevent dew condensation between the two. Accordingly, it is possible to avoid deterioration in quality such as texture of steamed food due to condensation and deterioration in peelability.
Examples of the steamed food include steamed bread as an optimal example.
In the invention of the present application, when filling the steaming frame with the dough and steaming it, lay the pulp paper as necessary on the steam-permeable material placing means such as a wire mesh, place the steaming frame, preferably lay the release paper Then, fill the steaming frame with fluid dough and steam. At this time, as a steaming device, a batch-type steaming box (see Japanese Patent Laid-Open No. 3-57419), a continuous tunnel steamer (see Japanese Patent Publication No. 42-16393, Japanese Patent Laid-Open No. 2001-314321, etc.), continuous type It can be steamed with a vertical steamer (see JP-A-62-34518, JP-A-2001-314321, etc.) and other conventional steaming devices.

  Details of the present invention will be described in this embodiment. The present invention is not limited to the present embodiment. In addition, the "resin frame" in an Example, an experiment example, and Table 2, FIG. 1, 3-7, 9, 10 is a steaming frame of this invention.

  Brown sugar steamed bread was manufactured as an example of the present invention. The steaming frame used was made of polypropylene having a frame thickness of 10 mm and an inner dimension of 340 mm × 340 mm (see FIG. 1). The composition and process of brown sugar steamed bread are shown in Table 1. The steaming process is performed by a steaming box in which pulp paper is laid on a wire net, a steaming frame is placed, glassine paper is spread as a release paper, and the steaming frame is filled with a fluid dough.

  The steamed bread produced in this manner had the dough expanded almost uniformly as a whole as the central part without dropping the peripheral part of the product in contact with the inside of the steaming frame. In addition, no condensation occurred between the steamed bread and the release paper (glassine paper) when allowed to cool after steaming. For this reason, when the glassine paper is peeled off from the product after being allowed to cool, the cloth does not adhere to the glassine paper, and the quality of the product and the workability in the manufacturing process are not impaired.

Experimental Example Next, the results of a comparative test between the present invention (the above example) and the conventional technique (using a wood frame) and other comparative examples will be described as follows.
Table 2 shows the material name, frame thickness, and thermal conductivity of the various steamed frames used in the test. The wooden frame used in the past was used. Moreover, the external appearance photograph of the resin frame of this invention was shown in FIG.

Experimental example 1
First, a comparative study was conducted on the temperature rise and the rate of change in the steaming process of the steamed bread dough according to the blending and process of the above example using various frames.
In the steaming / cooling process using a wood frame according to the conventional technology, the gap temperature between the frame and the dough (also called the frame dough gap temperature) and the temperature inside the steaming box (atmosphere temperature) are as shown in FIG. Follow. It can be seen that the frame fabric gap temperature starts rising after a delay of 1 to 2 minutes compared to the ambient temperature, and then gradually increases.
At the beginning of the steaming process, the frame dough gap temperature was compared when various frames were used (FIG. 3). As a result, it was found that the temperature of the metal frame, the hollow metal frame, and the resin thin frame rises faster than the wood frame and the resin frame. Also in the comparison of the temperature rise and the rate of change (° C./min) in FIG. 4, the temperature rise peaks of the wood frame and the resin frame appear 2 to 3 minutes after the start of steaming, and the maximum value of the rate of change is also 10 to 20 ° C. / In contrast, the metal frame, hollow metal frame, and resin thin frame appeared within 1 minute after the start of steaming, and all of the peak values showed a value of 30 ° C./min or more. From these results, the frame fabric gap temperature of the metal frame, hollow metal frame, and resin thin frame rises faster than that of the wood frame, whereas that of the resin frame of the present invention (frame thickness 10 mm) is almost equivalent to that of the wood frame. I found out that

Experimental example 2
Next, a comparative study was conducted on the expansion of steamed bread obtained by steaming the doughs according to the blending and process of the above-described example using various steaming frames.
FIG. 5 shows internal phase photographs of products steamed in various frames. In the figure, h is the height of the fabric portion in contact with the frame, H is the height of the fabric portion in the center portion, and h / H is the height of the edge portion of the product with respect to the height of the product center portion, in the vertical direction. This shows the unevenness of fabric expansion. That is, it is considered that the smaller the h / H, the more the fabric expands in a convex shape and the product appearance is impaired. While the h / H of the wood frame is 67%, the metal frame, the hollow metal frame, and the resin thin frame show smaller values of 41%, 51%, and 53%, respectively. It was found that the fabric portion in contact with the frame was not sufficiently expanded when using. On the other hand, h / H of the resin frame was 77%, which is higher than that of the wood frame. When the resin frame was used, it was found that the fabric was expanded more uniformly than the wood frame.
Considering the comparison of the frame fabric gap temperature of various material frames and the result of comparing the product internal phase, when a material with excellent thermal conductivity such as metal is used as the frame material, the frame material is applied to the fabric in contact with the frame material. When heat is supplied through the body, the body is formed during the expansion of the fabric, resulting in insufficient expansion of the edges of the product, whereas wood or resin frames with poor thermal conductivity are used. It has been found that since the amount of heat is not supplied to the peripheral portion of the fabric in contact with the frame material via the frame material, the edge portion of the product does not fall and the fabric expands uniformly.

  As described above, it was found that the thermal insulation of the frame is an important factor for the fabric expansion. However, it is unclear what kind of heat insulation is required for the frame. In order to solve this problem, a comparative study was conducted on hollow metal frames and resin thin frames. First, since the hollow metal frame is sealed with air with low thermal conductivity (0.02 kcal / mhdeg, 20 ° C) in the frame tube, when the hollow metal frame is a single system, the hollow metal frame is regarded as a heat insulator. be able to. However, from the results of FIGS. 3 and 4, the increase in the frame fabric gap temperature of the hollow metal frame shows almost the same behavior as that of the metal frame, so the increase in the frame fabric gap temperature is due to the heat transfer through the inside of the frame. It was found that it was influenced by the heat transfer on the frame surface. On the other hand, a resin thin frame with low thermal conductivity and a thin frame thickness shows almost the same behavior as an increase in the frame fabric gap temperature of the metal frame. It was found that the heat transfer through the water also affected. In other words, the heat insulating properties required for steaming frames are those that can insulate the amount of heat transferred through the frame surface and inner layer of the steaming frame, and resin frames with a certain frame thickness are ideal for ripening. It can be seen that

Experimental example 3
Furthermore, the dew condensation and the stickiness of the steamed bread steamed as described above were compared and examined during and after the cooling.
FIG. 6 shows a state where the glassine paper on the side surface of the product steamed with a resin frame and a metal frame and allowed to cool is peeled off. It was found that not only a metal frame but also a hollow metal frame and a thin resin frame, when the glassine paper was peeled off after being allowed to cool, the cloth adhered to the glassine paper as shown in the photo, which impaired the quality and workability of the product. In addition, when the side surface of the product that was in contact with the glassine paper was rubbed with a spatula, a wet cloth adhered to the metal frame as shown in FIG.
FIG. 8 shows the change over time in the amount of water that evaporates from the product per frame (2100 g) during the cooling after the completion of the steaming process. It was found that a large amount of water was evaporated immediately after the start of cooling. If there is a cooling surface in the vicinity of the product immediately after the start of cooling, moisture that should evaporate is expected to condense on the cooling surface.
FIG. 9 and FIG. 10 show the temporal change (FIG. 9) and the rate of change in temperature (° C./minute) (FIG. 10) of the frame fabric gap temperature and the product center temperature of various material frames after the start of cooling. . It can be seen that after the start of cooling, the frame fabric gap temperature decreases more rapidly in all frames than the product center temperature. Among them, a remarkable decrease was observed in the metal frame, the hollow metal frame, and the resin thin frame. Furthermore, from the rate of temperature change, within 1 minute from the start of cooling, the metal frame, hollow metal frame, and resin thin frame reach a cooling peak of −20 ° C./min or less, whereas the wood frame and resin frame reach −10 ° C./min. It was found that the cooling peak remained at a moderate level of about min. Within 1 minute from the start of cooling, as shown in FIG. Then, the rapid cooling peak of the frame gap temperature of the metal frame, hollow metal frame, and resin thin frame overlaps with this time zone, so that the glassine paper surface in contact with the fabric becomes the cooling surface and a large amount of condensation occurs between the fabric and the glassine paper. I guessed. It was thought that this condensation caused the fabric adhesion to the glassine paper and the wetness of the side fabrics seen in the metal frame of FIGS.
From the above, it has been found that the resin frame functions effectively also for the dew condensation at the time of cooling and the elimination of the cloth adhesion to the glassine paper.

It is the photograph replaced with drawing which shows the external appearance of a resin frame. It is drawing which shows the time-dependent frame | gap clearance gap temperature change of a steaming process-cooling process. It is drawing which shows the frame dough gap | interval temperature change of the steaming process at the time of using each raw material frame. It is drawing which shows the time change of the temperature change rate in each time at the time of using each raw material frame. It is a product internal phase photo instead of a drawing when each material frame is used. H is the product height at the center of the product, and h is the product height at the product edge. It is the photograph replaced with drawing which shows a mode that the glassine paper of the side of the product which was steamed with the resin frame and the metal frame, and was allowed to cool was peeled off. It is a photograph replaced with drawing which shows a mode that the product side surface of FIG. 6 was rubbed with a spatula. FIG. 5 is a diagram showing the change over time in the amount of water that evaporates from a product (2100 g) per frame when the steaming process is completed after the completion of the steaming process (the amount of water transpiration was calculated from the decrease in the crystallization weight). It is drawing which shows the frame cloth gap | interval temperature change of the cooling process after completion | finish of a steaming process at the time of using each raw material frame. It is drawing which shows the time change of the temperature change rate in each time at the time of using each raw material frame.

Claims (6)

When the steaming frame is filled with the dough and steamed, the steaming frame is heated immediately after the start of steaming in the steaming process, and the amount of heat of the steam is in contact with the inner surface of the steaming frame in the steaming frame through the steaming frame. In order to prevent this from being transmitted as it is to the periphery, this is made of polypropylene with a frame thickness of 7 mm or more that exhibits thermal insulation properties that can be delayed and delayed , and the dough is filled with a release paper. A steaming frame having a simple structure for steaming, wherein the dough is filled with a release paper placed in the steaming frame, and a method for producing steamed bread is provided. The steamed bread according to claim 1 , wherein the temperature of the peripheral portion of the dough in contact with the inner surface of the steaming frame is about 60 ° C after 3 to 4 minutes have elapsed from the start of steaming in the steaming process. Manufacturing method. Temperature of the peripheral portion of the fabric in contact with the inner surface of the steamed frame, characterized in that set to be after the elapse 9-10 minutes from the start steaming in steaming step 95 to 100 ° C. claim 1 or 2 Steamed bread manufacturing method. The method for producing steamed bread according to claim 1, 2 or 3 , wherein the steaming frame is placed and steamed on a steam-permeable dough placing means. The method for producing steamed bread according to claim 1, 2, 3, or 4, wherein the steamed bread is steamed bread that requires uniform dough expansion in the vertical direction during the steaming step. 6. The method for producing steamed bread according to claim 1, 2, 3, 4, or 5, wherein the heat insulating property is a heat insulating property capable of heat insulating the amount of heat transmitted through the frame surface of the steaming frame and the inner layer of the frame. .