A flour composition for Chinese steamed buns, and a method for producing Chinese steamed buns using the same.

Abstract

To provide a Chinese meat bun that excels in secondary workability of dough, and has a good texture after kept warm or heated again.SOLUTION: A grain flour composition for Chinese meat bun contains high dietary fiber wheat flour of 15-100 mass% in grain flour, the high dietary fiber wheat flour having a dietary fiber content of 20 mass% or more as analyzed by the AOAC2011.25 method.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a flour composition for Chinese steamed buns and a method for producing Chinese steamed buns using the same.

Background Art

[0002] Chinese steamed buns are not only eaten immediately after production, but are often reheated or kept warm for a long time using a microwave oven, a warmer, etc. and then eaten. However, the texture of Chinese steamed buns that have been reheated or kept warm for a long time deteriorates, such as the skin becoming hard.

[0003] In recent years, the demand for low-carbohydrate foods has been expanding, and low-carbohydrate bakery foods and noodles made from dough containing a dietary fiber material instead of flour have been provided. However, conventional dough containing a large amount of dietary fiber has low workability, and the foods obtained from such dough tend to have a deteriorated texture. Patent Document 1 describes a water-soluble dietary fiber fortifier composed of modified starch in which the total amount of water-insoluble dietary fiber (IDF) and water-soluble polymer dietary fiber (HSDF) is 5% by mass or less and the amount of water-soluble low-molecular dietary fiber (LSDF) is 25% by mass or more, the use of this in bakery foods and noodles, and that the texture of the foods added with the dietary fiber fortifier is good.

[0004] Grain starch contains amylose and amylopectin. Amylose is poorly digestible by digestive enzymes and therefore can function as a non-digestible component, i.e., dietary fiber, and is classified as a non-digestible starch. High-amylose corn starch derived from high-amylose corn is well known as a high-amylose starch. In recent years, high-amylose wheat has been developed in which the amylose content is increased by having mutations in enzymes related to starch synthesis (Non-patent documents 1 and 2). Patent documents 2 to 5 disclose high-amylose wheat that has a point mutation in the starch branching enzyme SBEIIa gene, resulting in reduced SBEIIa activity and a high amylose content in the starch contained in the grain. However, on the other hand, amylose is also a cause of dryness and hardness in food. For example, Non-Patent Document 2, mentioned above, describes how bread made from high-amylose wheat rose less and was of lower quality compared to bread made from regular wheat, while on the other hand, how the incorporation of high-amylose wheat flour resulted in Chinese noodles with a pasta-like texture. Therefore, in bakeries and noodle manufacturers, low-amylose flour is sometimes used when a soft and pleasant texture is desired. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2009-95316 [Patent Document 2] Special Publication No. 2007-504803 [Patent Document 3] Special Publication No. 2008-526690 [Patent Document 4] Special Publication No. 2015-504301 [Patent Document 5] Special Publication No. 2019-527054 [Non-patent literature]

[0006] [Non-Patent Document 1] J Jpn Assoc Dietary Fiber Res, 2003, 7(1):20-25 [Non-Patent Document 2] Trends in Food Science and Technology, 2006, 17:448-456 [Overview of the project] [Problems that the invention aims to solve]

[0007] The present invention relates to providing Chinese steamed buns that are rich in dietary fiber, yet have excellent secondary processing properties for the dough, and maintain a good texture even after reheating or keeping warm. [Means for solving the problem]

[0008] The present invention provides a flour composition for Chinese steamed buns, which contains 15 to 100% by mass of high-fiber wheat flour, as analyzed by the AOAC2011.25 method, with a dietary fiber content of 20% by mass or more. Furthermore, the present invention provides a method for producing Chinese steamed buns using a raw flour that contains 15 to 100% by mass of high-fiber wheat flour, which is analyzed by the AOAC2011.25 method to a dietary fiber content of 20% by mass or more, in the cereal flour mixture. [Effects of the Invention]

[0009] The flour composition of the present invention makes it possible to produce dough for Chinese steamed buns that is rich in dietary fiber yet has excellent secondary processing properties. Furthermore, Chinese steamed buns made using the flour composition of the present invention can maintain a good texture not only immediately after production but also after reheating or keeping warm. [Modes for carrying out the invention]

[0010] This invention provides a flour composition for Chinese steamed buns and a method for producing Chinese steamed buns using the same. The Chinese steamed buns produced according to this invention are characterized by containing high-fiber wheat flour in the raw flour, with a dietary fiber content of 20% by mass or more as analyzed by the AOAC2011.25 method. Previously, the Prosky method (AOAC985.29 method), the modified Prosky method (AOAC991.43 method), and the AOAC2001.03 method were used as analytical methods for dietary fiber in food composition tables or food labeling standards. However, the dietary fiber analyzed by these methods did not include some low molecular weight water-soluble dietary fibers such as indigestible starch, inulin, and soy oligosaccharides, which are among the dietary fibers defined by the Codex Alimentarius Commission (ALINORM 09 / 32 / 26). In contrast, the AOAC2011.25 method is a method that can analyze some low molecular weight water-soluble dietary fibers such as indigestible starch, inulin, and soy oligosaccharides. Preferably, the amount of dietary fiber in the high-fiber wheat flour used in the present invention, as analyzed by the AOAC2011.25 method, is 20 to 50% by mass, and more preferably 25 to 48% by mass.

[0011] The high-fiber wheat flour used in this invention is wheat flour with a high dietary fiber content because the starch it contains is itself indigestible. An example of the high-fiber wheat flour used in this invention is wheat flour derived from high-amylose wheat. Preferably, the high-fiber wheat flour used in this invention is high-amylose wheat flour with an amylose content of 30% by mass or more. More preferably, high-amylose wheat flour with an amylose content of 35% by mass or more, and even more preferably 40% by mass or more, is used. The high-fiber wheat flour used in this invention is distinguished from wheat flour that exhibits indigestibility without being caused by the indigestibility of the starch itself, such as wheat flour that exhibits indigestibility due to the presence of dietary fiber derived from bran (cellulose, etc.) (bran flour, whole wheat flour not derived from the high-amylose wheat mentioned above, etc.).

[0012] The amylose content of wheat flour refers to the amount of amylose in the total starch contained in the wheat flour. In this specification, the amylose content of wheat flour is defined as the value analyzed by the concanavalin A (ConA) method, which can be measured, for example, by analyzing the wheat flour with Megazyme's amylose / amylopectin analysis kit (AMYLOSE / AMYLOPECTIN ASSAY KIT). Conventional methods for analyzing amylose content include (1) methods that utilize the high binding ability of amylose to iodine (iodine affinity measurement methods; e.g., electrotitration, colorimetric quantitative analysis, AACC61-03 method, etc.), and (2) methods that utilize the specific binding of amylopectin and ConA (ConA method). However, methods using (1) tend to calculate the amylose amount as higher than it actually is. For example, the amylose content of high-amylose wheat flour containing a loss-of-function mutation (null mutation) in the SGP-1 gene, as described in Non-Patent Documents 1 and 2, is approximately 37% by mass according to the iodine affinity measurement method, but approximately 31% by mass according to the ConA method. In contrast, the amylose content of conventional wheat flour is less than 32% by mass according to the iodine method and less than 28% by mass according to the ConA method.

[0013] Examples of high-amylose wheat flour that can be used as high-fiber wheat flour in the present invention include wheat flour derived from modified wheat with low activity of the starch branching enzyme SBEIIa. Examples of such wheat flour derived from modified wheat include wheat flour derived from high-amylose wheat that has a mutation in the SBEIIa gene and has reduced SBEIIa activity, as described in Patent Documents 2 to 5. More specific examples include wheat flour derived from high-amylose wheat in which the amount or activity of SBEIIa protein in the grain is lower than 2% of the amount or activity in wild-type wheat grain, and wheat flour derived from high-amylose wheat that has one or more, for example, one or two null mutations in the SBEIIa gene.

[0014] For example, the high-fiber wheat flour used in the present invention can be produced by milling the aforementioned high-amylose wheat grains using a conventional procedure. For example, the high-fiber wheat flour used in the present invention may be flour that substantially contains only the endosperm fraction of the high-amylose wheat grain, or it may be flour (e.g., whole wheat flour) that contains germ and bran fractions in addition to the endosperm fraction of the high-amylose wheat grain.

[0015] The high-fiber wheat flour used in this invention has an ash content of preferably 1.0% by mass or less, more preferably 0.2 to 0.8% by mass. The ash content of wheat flour as used herein refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104 / 1).

[0016] In the present invention, the high-fiber wheat flour described above is used as a raw material flour for Chinese steamed buns. That is, the raw material flour containing the high-fiber wheat flour is used as a flour composition for Chinese steamed buns, and Chinese steamed buns are manufactured using this flour composition. Of the raw material flour, preferably 15 to 100% by mass, more preferably 15 to 90% by mass, even more preferably 20 to 80% by mass, and still more preferably 50 to 80% by mass is the high-fiber wheat flour. Therefore, the flour composition for Chinese steamed buns of the present invention may contain the high-fiber wheat flour in an amount of preferably 15 to 100% by mass, more preferably 15 to 90% by mass, even more preferably 20 to 80% by mass, and still more preferably 50 to 80% by mass of the total mass of flours contained in the flour composition.

[0017] The flour composition for Chinese steamed buns of the present invention may contain other flours besides the high-fiber wheat flour described above. Examples of such other flours include wheat flour other than the high-fiber wheat flour described above (typically wheat flour with an amylose content of less than 28% by mass), rye flour, barley flour, corn flour, rice flour, buckwheat flour, etc., and one or more of these can be used, but preferably, the other flours are wheat flour other than the high-fiber wheat flour, and examples of such flours include one or more selected from strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, etc.

[0018] In addition to the raw material flour containing the high dietary fiber wheat flour, the flour composition for Chinese buns of the present invention can contain other materials. Examples of such other materials include those that can be normally used in the production of Chinese buns, such as starches; yeast; leavening agents; salt; sugars such as sugar, honey, and corn syrup; dairy products such as milk, non-fat dry milk, and condensed milk; fats and oils such as shortening, butter, margarine, lard, and vegetable oil; egg products such as liquid eggs, whole egg powder, and egg white powder; proteins such as gluten, soy protein, and casein; flavorings; seasonings; additives such as emulsifiers, preservatives, pH adjusters, and coloring agents, and the like. Any one or two or more of these can be used. Examples of the starches include starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, and processed starches obtained by subjecting these to treatments such as gelatinization, acetylation, etherification, esterification, oxidation treatment, and crosslinking treatment.

[0019] In the flour composition for Chinese buns of the present invention, the total amount of the flours and the blending amounts of other materials can be appropriately changed according to the type of Chinese buns to be produced and the desired properties. Preferably, the total amount of the flours (including the high dietary fiber wheat flour and other flours) in the flour composition is preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more. Also preferably, the flour composition for Chinese buns contains gluten, and the amount of gluten in the flour composition (excluding the components contained in the flours) is preferably 0.1 to 10 parts by mass, more preferably 0.2 to 5 parts by mass per 100 parts by mass of the flours.

[0020] The Chinese buns provided by the present invention can be produced according to the normal procedure except that the flour composition for Chinese buns of the present invention is used as the raw material flour. Specifically, dough is prepared from the raw material flour, and after the dough undergoes processes such as fermentation, division, shaping (stuffing), and proofing, it is steamed to produce Chinese buns.

[0021] In preparing the dough, the dough for Chinese steamed buns is prepared by mixing the dough ingredients, including the raw flour, with water. In preparing the dough, the high-fiber wheat flour, other grain flours, and other ingredients can be mixed all at once or in any order. Furthermore, liquid sugar, oil, etc., may be added separately to the dough ingredients in addition to the raw flour. As for the water, water, brine, or gas-containing water (such as carbonated water) can be used. The amount of water added to the dough ingredients can be adjusted as appropriate, but preferably it is 30 to 70 parts by mass per 100 parts by mass of raw flour.

[0022] The specific procedure for preparing the dough is not particularly limited, and any of the usual procedures used for preparing dough for Chinese steamed buns can be used. For example, the dough for Chinese steamed buns of the present invention may be prepared using any method such as the straight dough method or the sponge and dough method. From the prepared dough, the Chinese steamed buns of the present invention are produced by fermentation, dividing, shaping (filling), proofing, steaming, etc.

[0023] The conditions and equipment used in the manufacturing process of Chinese steamed buns are not particularly limited, and conventional manufacturing conditions and equipment used in the production of Chinese steamed buns can be used as appropriate. For example, the process of wrapping the filling with dough can be done by hand, but it can also be done using a commonly used automatic filling machine. The dough for Chinese steamed buns of the present invention is rich in dietary fiber yet has excellent secondary processing properties, making the process of wrapping the filling relatively easy.

[0024] The types of fillings used in Chinese steamed buns are not particularly limited, and meat, seafood, vegetables, beans, grains, potatoes, fruits, nuts, dairy products, creams, etc., can be used as appropriate. For example, fillings that have been conventionally used in Chinese steamed buns, such as meat and vegetable filling, curry filling, pizza filling, red bean paste, potato paste, cheese cream, and chocolate cream, can be used as fillings for the Chinese steamed buns of the present invention.

[0025] The types of steamed buns that can be manufactured include products that have traditionally been treated as falling under the category of steamed buns, such as meat buns, sweet bean paste buns, curry buns, pizza buns, braised pork buns, cheese cream buns, and chocolate buns. However, the types of steamed buns manufactured in this invention are not limited to those listed above and include those with any filling. Furthermore, the weight, shape, dimensions, etc., of the steamed buns manufactured are not particularly limited and can be appropriately selected according to the filling and taste.

[0026] The steamed buns of the present invention may be consumed immediately after production, but they can also be packaged as appropriate and stored, distributed, or sold at room temperature, refrigerated, chilled, or frozen. The steamed buns produced by the present invention include those that are stored or distributed at room temperature, refrigerated, chilled, and frozen. Preferably, the steamed buns produced by the present invention are consumed after being reheated in a steamer, microwave oven, or kept warm in a warmer. The steamed buns produced by the present invention can have a good texture not only immediately after production, but also after reheating or keeping warm. [Examples]

[0027] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0028] material • High-amylose wheat flour (HAW): High-fiber wheat flour obtained from wheat grains containing the SBEIIa mutant gene and exhibiting low SBEIIa expression levels. Dietary fiber content: 28.9% by mass, amylose content: 47.4% by mass (of total starch), ash content: 0.57% by mass. ·Strong flour: Flour derived from 1CW (No.1 Canada Wheat). Dietary fiber content: 3.4% by mass, amylose content: 25.1% by mass (in total starch), ash content: 0.43% by mass. ·All-purpose flour: Wheat flour derived from ASW (Australian Standard White). Dietary fiber content: 2.8% by mass, amylose content: 23.3% by mass (in total starch), ash content: 0.37% by mass. • High-amylose corn starch: 59.9% dietary fiber by mass, 86.5% amylose by mass (of total starch). Dietary fiber content was measured using the AOAC2011.25 method. Amylose content was measured using an amylose / amylopectin analysis kit (Megazyme).

[0029] Test Example 1: Manufacturing of Chinese steamed buns (straight dough method) Using the ingredients listed in Table 1, dough was prepared using the straight dough method according to the procedure shown below, and Chinese steamed buns were manufactured. The filling used was a meat filling made by adding onions and other vegetables, seasonings, and spices to minced meat. The shaping (filling) process of wrapping the filling in the divided dough was performed using an automatic filling machine (Martian CN511, manufactured by Leon Automatic Machinery Co., Ltd.).

[0030] [Manufacturing process (straight method)] Mixing: 7 minutes at low speed → 10 minutes at high speed Baking temperature: 25℃ Fermentation (27°C, 75% humidity): 15 minutes Divide: 50g / 1 piece Shaping (filling): Wrap 35g of meat filling in one portion of the divided dough. Proofing (40°C, 50% humidity): 30 minutes Steaming: Steam at 102°C for 12 minutes

[0031] The dough's secondary processing properties (elasticity, extensibility, and non-stickiness during mixing; consistency of the dough at the end of mixing; and elasticity, extensibility, and non-stickiness of the fermented dough) were evaluated by 10 trained panelists according to the following criteria. The same 10 panelists then evaluated the texture of steamed buns immediately after production, as well as steamed buns that had been refrigerated (4°C) for 24 hours after production, and then heated in a 600W microwave or kept warm in a warmer (65°C) for 6 hours until the temperature reached 60°C or higher, according to the following criteria. The average score of the evaluations by the 10 panelists was calculated. <Evaluation Criteria> Secondary processability 5 points: Superior to the control 4 points: Slightly better than the control. 3 points: Equivalent to the control. 2 points: Slightly inferior to the comparison. 1 point: Inferior to the control Texture (melt-in-the-mouth) 5 points: Superior to the control 4 points: Slightly better than the control. 3 points: Equivalent to the control. 2 points: Slightly inferior to the comparison. 1 point: Inferior to the control Texture (chewiness) 5 points: Superior to the control 4 points: Slightly better than the control. 3 points: Equivalent to the control. 2 points: Slightly inferior to the comparison. 1 point: Inferior to the control

[0032] The results are shown in Table 1. Compared to the control steamed bun made from dough containing high-fiber wheat flour, the steamed buns made from regular wheat flour showed improved processing properties and superior melt-in-the-mouth texture and bite.

[0033] [Table 1]

[0034] Test Example 2: Manufacturing of Chinese steamed buns (sponge and dough method) Using the raw materials listed in Table 2, dough was prepared using the sponge and dough method according to the procedure shown below, and Chinese steamed buns were manufactured. The procedure for shaping the dough (filling) and the ingredients used were the same as in Test Example 1. The secondary processing properties of the dough and the texture of the manufactured Chinese steamed buns were evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[0035] [Manufacturing process (medium seed method)] Medium variety Mixing: (Adding oil / fat) Low speed 5 minutes → Medium-low speed 2 minutes Baking temperature: 24℃ Fermentation time (27°C, 75% humidity): 60 minutes Book edition Mixing: (Adding oils and fats) Low speed 7 minutes → Medium-low speed 10 minutes → Medium-high speed 1.5 minutes Baking temperature: 25℃ Divide: 65g / 1 piece Shaping (filling): Wrap 40g of meat filling in one portion of the divided dough. Proofing (50°C, 40% humidity): 45 minutes Rack time (room temperature): 5 minutes Steaming (100°C, steam pressure setting 1.0 atm): 16 minutes

[0036] [Table 2]

Claims

1. A flour composition for Chinese steamed buns containing 15 to 100% by mass of wheat flour derived from modified wheat with low SBEIIa activity, having a dietary fiber content of 20% by mass or more as analyzed by the AOAC2011.25 method, and an amylose content of 30% by mass or more in total starch as analyzed by the concanavalin A method.

2. The cereal flour composition according to claim 1, comprising 0.1 to 10 parts by mass of gluten per 100 parts by mass of cereal flour.

3. A method for producing Chinese steamed buns, using a raw material flour containing 15 to 100% by mass of wheat flour derived from modified wheat with low SBEIIa activity, having a dietary fiber content of 20% by mass or more as analyzed by the AOAC2011.25 method, and an amylose content of 30% by mass or more in total starch as analyzed by the concanavalin A method, in a cereal flour mixture.

4. The method according to claim 3, wherein the raw material powder contains 0.1 to 10 parts by mass of gluten per 100 parts by mass of cereal flour.

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