Method for producing baked chinese steamed buns

Abstract

To provide a processing method that enables commercialization as a new-quality Chinese steamed bun by baking an outer skin portion, even using a Chinese bun in which a filling has a high weight ratio and infiltration into the outer skin portion is observed.SOLUTION: In the method, a steamed Chinese bun product in which infiltration of meat juices into the outer skin portion is observed is immersed in a wort, which was diluted and then heated to a specific temperature. After removal from the wort, the bun is heated in an oven to apply an even browning to the surface of the outer skin portion. During the oven heating process, upper and lower trays are swapped, and the bottom surface is further baked, so that the texture of the entire outer skin surface is made uniform and simultaneously excess moisture is removed, thereby preventing microbial growth and maintaining quality. By adding this step, products that were discarded in the prior art can be provided to the market as products meeting new standard specifications, thereby improving the yield.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a manufacturing method leading to quality improvement of Chinese buns and reduction of food loss. (Chinese buns are a general term for meat buns, pork buns, sweet bean buns, etc., and baozi is also included in this category.)

Background Art

[0002] Chinese buns are made by wrapping a filling made by seasoning ingredients such as meat, cabbage, and minced onions with soy sauce, seasonings, sesame oil, etc. in a fermented wheat flour dough skin and then steaming and heating it.

[0003] The manufacturing process of Chinese buns is generally common in that after wrapping a filling made by mixing non-heated meat with other ingredients and seasonings in the dough skin (also called stuffing), a secondary fermentation process is carried out and then steamed and heated.

[0004] When manufacturing Chinese buns, due to the steaming and heating after stuffing, the moisture of the filling infiltrates into the dough skin, damaging the breakage and appearance of the dough skin surface. Therefore, the ratio of the dough skin to the filling is generally mainly composed of a ratio of 6 to 4, which has the advantage of stable quality in terms of shape and appearance (appearance), so it is suitable for practical use.

[0005] However, because the proportion of the dough is large, there is a drawback that at the stage of eating, only the dough part is eaten, which impairs the taste.

[0006] Therefore, for the purpose of quality improvement, when increasing the ratio of the filling to the dough or increasing the oil and fat blending ratio of the filling, there is a problem that when finished, infiltration of gravy into the dough occurs, and not all of the manufactured products can be sold as regular products. When the loss rate increases, it affects the manufacturing cost, and ultimately affects the management.

[0007] There is also a demand for stably mass-producing Chinese buns with a large meat slice, a high fat content, and a high ratio of the filling to the dough that are satisfying to eat in accordance with consumer preferences.

[0008] Conventionally, in technologies related to Chinese buns and methods for manufacturing bread, there has been no manufacturing process of immersing the product after steaming and heating in a malt solution and then performing heat cooking in an oven, nor has there been a report advocating suitability for Chinese bun manufacturing.

Prior Art Documents

Patent Documents

[0009]

Patent Document 1

Patent Document 2

Patent Document 3

[0010] An object of the present invention is to provide a manufacturing method that leads to an increase in the upcycle of non-conforming products caused by the infiltration of gravy in Chinese buns when the weight ratio of the filling is set to be larger than the skin dough, a reduction in the associated food loss, and an improvement in management efficiency.

Summary of the Invention

[0011] The problem to be solved is to reduce the waste loss of non-conforming products in which the skin surface oozes due to the infiltration of gravy after steaming and heating, which becomes an obstacle when increasing the ratio of the filling to the dough, enhance the commercial value, and provide it as a new product.

Means for Solving the Problems

[0012] The present invention is characterized in that after immersing the Chinese buns after steaming and heating in a diluted malt solution, they are heated in an oven. By immersing, it becomes possible to revive products that are judged not to be suitable for sale as regular products due to the infiltration of gravy in terms of appearance as products with new value quality, and to reduce food loss.

[0013] The present invention is characterized in that the temperature of the diluted malt liquid is from 70°C to 80°C. When the temperature of the diluted malt liquid is low, sufficient stirring cannot be performed, and uneven baking occurs on the skin dough, resulting in unstable quality. On the other hand, if the temperature becomes too high, the malt liquid may boil down and the taste may deteriorate. By heating within this temperature range, it is possible to uniformly penetrate the entire skin dough.

[0014] The present invention is characterized in that the weight ratio of the filling can be from 55% to 60% with respect to the total weight of the Chinese steamed bun. Conventionally, when the ratio of the filling of the Chinese steamed bun is from 55% to 60%, infiltration of gravy into the skin dough occurs after steaming and heating, and shape deterioration such as the bottom falling out or cracking occurs, which has been a factor in reducing the product yield. However, by adding the steps of Claim 1 and Claim 2, it is possible to improve the yield because it can be commercialized as a product of new quality.

[0015] The present invention is characterized in that in the baking process in the oven, after baking for a certain period of time, the upper and lower stages are swapped and the bottom surface is baked again. By immersing in the heated and diluted malt liquid, the moisture content of the bottom surface of the skin is higher than that of a normal Chinese steamed bun, so baking of the bottom surface is required. Also, there is no need for a large-scale mechanical device in the heating process, and it is possible to easily bake evenly by moving up and down and baking the bottom surface.

Effects of the Invention

[0016] According to the present invention, it is possible to revive a product that is judged to be unfit for sale as a regular product in appearance due to the infiltration of gravy by steaming and heating, as a product of new value quality. A method for manufacturing Chinese steamed buns can be provided.

Brief Description of the Drawings

[0017]

Figure 1

Figure 2

Figure 3

Embodiments for Carrying Out the Invention

[0018] After the steamed Chinese buns are immersed in the malt solution and then baked in an oven, they can be evenly colored, and the discolored parts caused by the oozing gravy can be assimilated into the color of the baked marks. That is, the Chinese buns of the present invention are a new type of Chinese buns that are different from conventional Chinese buns and also different from breads.

Examples

[0019] 〔Figure 2〕is a flowchart in the production of the Chinese buns of the present invention. 1 to 5 are the same as 〔Table 1〕. Thereafter, 6 indicates immersion in the diluted and heated malt solution, 7 indicates baking, and 8 indicates position change during baking.

[0020] 〔Figure 3〕shows the results of verifying the finished state of the product according to the setting of the baking time and temperature. By heating the temperature of the diluted malt solution from 70°C to 80°C, the malt solution can penetrate evenly into the entire skin dough without unevenness. When the temperature of the diluted malt solution is low, sufficient stirring is not performed. On the other hand, when the temperature is high, the malt solution may boil down and inhibit the flavor. The baking temperature is 180°C and the time is 15 minutes for a uniform finish. Since the settings of the baking time and temperature vary depending on the equipment used, the details are omitted. However, by moving the upper and lower stages, it is possible to stably commercialize products of general models in terms of quality.

[0021] 〔Reference photo〕is an image of a comparative verification between a filling weight of 60% with respect to the dough weight of 40% (the maximum value of the filling weight ratio in the company's specifications) and the company's conventional product. Compared with the company's conventional product, the ratio of the filling is clearly higher, and when eaten, the dough and the filling are eaten in a well-balanced manner, so the taste is improved.

[0022] As is clear from the comparison before baking shown in the [Reference Photo], when the weight ratio of the filling is larger than that of the dough, the phenomenon of gravy bleeding increases, resulting in a large number of non-conforming products for sale. This not only leads to food loss but also has a great impact on the profitability of the business.

Industrial Applicability

[0023] According to the present invention, after immersing a product in which bleeding due to infiltration of gravy has occurred during the steaming and heating of Chinese buns in a diluted malt solution and then baking it, the skin is uniformly colored, so that a manufacturing method can be provided regardless of the shape or the material of the filling.

Claims

1. A method for manufacturing Chinese steamed buns, characterized by immersing the Chinese steamed buns after steaming and heating in a diluted malt solution and then heating in an oven.

2. The method for manufacturing Chinese steamed buns according to Claim 1, characterized in that the temperature of the diluted malt solution is from 70°C to 80°C.

3. The method for manufacturing Chinese steamed buns according to Claim 1, characterized in that the ratio of the filling can be from 55% to 60% based on the total weight of the Chinese steamed buns.

4. The method for manufacturing Chinese steamed buns according to Claim 1, characterized in that in the baking process in the oven, after heating for a certain period of time, the upper and lower layers are swapped and the bottom surface is baked.

Images