JPH0777548B2 - Chinese steamed bun manufacturing method and its processing tool - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing surface-cracked Chinese steamed bun and a working tool directly used for carrying out the invention of this method.

[0002]

2. Description of the Related Art Traditionally, for example, char siu (grilling)
It is known that manju has cracks on its upper surface. This type of steamed bun is made by first fermenting a dough made from soft flour as a main raw material, then wrapping the manju ball into thinly cut stuffed char siu, shaping the steamed bun and then steaming it. In order to make cracks on the surface of char siu manju easily, the amount of water added to the dough is reduced to harden the dough, and the dough is fermented the day before production.

[0003]

According to the conventional manufacturing method,
Although the cracks on the upper surface of the char siu manju were clean, about 30% of all products also had cracks on the sides (outer periphery) of the char siu manju, which was a drawback of poor manufacturing efficiency.

An object of the present invention is to prevent cracks on the sides of Chinese steamed buns and to improve production efficiency.

[0005]

In the Chinese steamed bun manufacturing method of the present invention, a step of producing dough and fermenting, a step of wrapping a filling with the fermented dough and shaping it into a substantially round shape,
The process of making substantially radial cuts in the three directions with the blade of the processing tool in the approximately central part of the upper surface of the shaped manju ball
After that, the step of steaming the above-mentioned steamed bun is provided. The cuts are arranged such that their ends are displaced from each other so that they do not intersect at one point, and one end surrounds a space of a predetermined width. Chinese manju includes char siu manju.

The processing tool of the present invention is used in the cutting step in the manufacturing process of the Chinese steamed bun. This processing tool is provided with a blade body for making a notch on the upper surface of the manju bead, and this blade body is provided with a blade portion for making the notches substantially radially in three directions. One ends of the two are displaced from each other so that they do not intersect at one point, and one end side is arranged so as to surround a space of a predetermined size.

[0007]

Function: The space surrounded by the one ends of the three cuts smoothly forms a crack from the center of the upper surface of the manju ball toward the outside.

[0008]

Embodiments of the present invention will be described below with reference to the drawings. As shown in FIG. 1, flour, yeast, water, sugar, lard, etc. are mixed in a mixer to produce a dough, and the dough is fermented in a fermentation chamber at room temperature of 20 ° C. for half a day. Then, wrap the manju balls by wrapping the char siu cut with the dough fermented using a wrapping machine.
After that, make a notch in the center of the top surface of the manju ball with the blade of the processing tool. The humidity of the above manju balls is 70
Steam at ~ 80% in a humid chamber at room temperature of about 100 degrees Celsius for about 30 minutes. After that, steamed steamed manju balls are frozen if necessary.

The processing tool and the cutting method using the processing tool will be described with reference to FIGS. 2 to 4. Under the holder (not shown), three independent cutters 1, 2 and 3 forming a blade are attached. The blades 1a, 2a, 3a at the lower end of each of the cutters 1 to 3 are used for making substantially radial cuts 5 in the three directions on the upper surface of the manju ball 4. The blade portions 1a to 3a are displaced from each other without their one ends intersecting each other at one point.
One end side of a is combined so as to surround the space 6.

The cutting method is as shown in FIG.
3a is pushed as it is from the upper surface of the manju ball 4 downward by a predetermined distance and then pulled out. As a result, as shown in FIG. 4, three cuts 5 are formed in the upper part of the surface of the manju ball 4.

In this state, when the steamed bun 4 is steamed, the cut 5 swells as shown in FIGS. 5 (A) and 5 (B), and a char siu steamed bun 7 having a beautiful radial Y-shaped crack 7a is completed. When the manju ball 4 is inflated, a crack is formed smoothly from the center of the upper part of the manju ball toward the outside due to the existence of the space 8 surrounded by the end of the notch 5 shown in FIG.

The processing tool may be either manual or automatic. Further, the blade body is formed of independent members as in the above example, but may be formed of one member and only the blade portion may be provided in a predetermined positional relationship.

[0013]

According to the manufacturing method and the processing tool of the present invention, a Chinese steamed bun without cracks on the sides can be reliably manufactured by making substantially radial cuts whose positions are shifted by using the blade of the processing tool. , Can improve the production efficiency.

[Brief description of drawings]

FIG. 1 is a flow chart showing a manufacturing process.

FIG. 2 is a front view of a main part of a blade of a processing tool.

3 is a cross-sectional view taken along the line AA of FIG.

FIG. 4 is a plan view showing a cut.

FIG. 5 shows the finished char siu manju,
(A) is a perspective view and (B) is a plan view.

[Explanation of symbols]

 1 Blade 1a Blade 2 Blade 2a Blade 3 Blade 3a Blade 4 Manju Ball 5 Notch 6 Space 7 Chinese Manju (Charsiu Manju) 7a Crack 8 Space

Claims (2)

[Claims] 1. A process of producing and fermenting dough, a process of wrapping a filling with fermented dough to shape it into a substantially round shape, and a shape of a manju ball shaped into a shape in which the central portion of the upper surface of the shaped manju ball is cut in three directions There is a step of making substantially radial cuts in the above, and a step of steaming the steamed buns after that.The cuts are displaced from each other so that one end does not intersect at one point, and one end side has a predetermined wide area. A method of manufacturing Chinese steamed buns, which is characterized by being arranged so as to surround the space of Sasano. 2. A method for producing a Chinese steamed bun according to claim 1, comprising a blade body for making a cut in the upper surface of the bun for buns, and this blade body makes the cuts substantially in three directions. A blade portion for radially entering is provided, one end of the blade portion is displaced from each other so that it does not intersect at one point, and one end side is arranged so as to surround a space of a predetermined width. And processing tools.