Method of steaming

Abstract

This invention provides a method for manufacturing steamed dishes that can increase their volume and make them more delicious. [Solution] The method for producing steamed food is to sift 100 parts by mass of wheat flour, put 130 to 200 parts by mass of eggs into a mixer and stir, then put 15 to 30 parts by mass of dairy products and stir, dissolve 1 to 3 parts by mass of sodium bicarbonate in 5 to 15 parts by mass of water and add it, add 0.5 to 1.5 parts by mass of soy sauce, and further add 180 to 250 parts by mass of sugars and stir to obtain a mixture, wherein the dairy products mainly consist of butter and skim milk powder, add the sifted wheat flour to the mixture and knead to make dough, knead 75 to 130 parts by mass of oil heated to between 70°C and 80°C into the kneaded dough, leave the dough with the oil kneaded into it at 5°C to 10°C for 3 to 60 hours, and steam the left-to-rest dough.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing steamed foods.

Background Art

[0002] As described in Patent Document 1, steamed foods, also known as steamed buns, etc., usually contain flour, sugars such as sugar, eggs, dairy products, and fats and oils, and are required to have a fine texture, excellent melt-in-the-mouth, flavor, and texture.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] When conducting research on steamed foods that can be eaten more deliciously, the inventor of the present application devised to incorporate butter oil as part of the dairy products. Butter oil is a highly pure oil obtained by heating butter and removing proteins and moisture. It can be stored at room temperature and is liquid, so it can be put into a mixer like other dairy products such as milk and knead the dough. However, the steamed food containing butter oil did not have the richness of butter as expected and had room for improvement. On the other hand, from the perspective of cost, there has been a demand to make the steamed food expand more. However, there was a problem that it was difficult to maintain the deliciousness when the steamed food expanded greatly.

[0005] Therefore, in view of the above problems, an object of the present invention is to provide a method for manufacturing a steamed food that can increase the volume of the steamed food and can be eaten more deliciously.

Means for Solving the Problems

[0006] To achieve the above objective, the method for producing steamed food according to the present invention is to sequentially perform the following steps: sifting 100 parts by mass of wheat flour; putting 130 to 200 parts by mass of eggs into a mixer and stirring, then adding 15 to 30 parts by mass of dairy products and stirring, adding 0.5 to 1.5 parts by mass of soy sauce, and further adding 180 to 250 parts by mass of sugars and stirring to obtain a mixed liquid, wherein the dairy products among the ingredients blended into the dairy products are mainly butter and skim milk powder; adding the sifted wheat flour to the mixed liquid and kneading to make dough; kneading 75 to 130 parts by mass of oil and fat heated to above 70°C and below 80°C into the kneaded dough; letting the dough kneaded with oil and fat stand at 5°C to 10°C for 3 to 60 hours; and steaming the dough that has been left to stand.

[0007] Preferably, the dairy product contains 5-10% by mass of butter, 15-25% by mass of skim milk powder, 1-5% by mass of edible vegetable oil, and 60-80% by mass of water, with the entire dairy product accounting for 100% by mass.

[0008] In the process of obtaining the aforementioned mixture, it is preferable to add 1 to 3 parts by mass of sodium bicarbonate dissolved in 5 to 15 parts by mass of water and stir between the addition of the dairy product and the addition of the sugars. [Effects of the Invention]

[0009] According to the present invention, as described above, eggs, dairy products, soy sauce, and sugars are added to the mixer in that order and mixed, and among the ingredients blended with the dairy products, butter and skim milk powder are mainly used as dairy products. As a result, the air bubbles in the internal structure of the product after steaming become evenly finer, increasing the volume, and the butter enhances the flavor (richness), making it possible to produce a more delicious steamed product. [Brief explanation of the drawing]

[0010] [Figure 1] This image illustrates the measurement of the hardness of steamed food using a texture analyzer. [Figure 2]This is an electron microscope image showing a cross-section of the steamed food in the comparative example. [Figure 3] This is an electron microscope image showing a cross-section of the steamed food from the example. [Modes for carrying out the invention]

[0011] The following describes one embodiment of the method for producing steamed food according to the present invention.

[0012] The method for producing steamed food according to this embodiment includes the steps of: sifting wheat flour; adding eggs, dairy products including butter, soy sauce, and sugars to a mixer in that order and stirring to obtain a mixture; adding wheat flour to the mixture and kneading to make dough; kneading heated fat into the kneaded dough; letting the dough with the fat kneaded into it stand; and steaming the stood dough. Each step will be described in detail below.

[0013] The sifting process is done to remove lumps of flour and to incorporate air into the flour. While cake flour is preferable, a small amount of other flours may be mixed in. The sieve mesh size can be the size commonly used for sifting flour.

[0014] In the process of obtaining the mixture, first, eggs are added to a mixer and stirred. Any commonly used chicken eggs may be used. The amount of eggs is preferably 130 to 200 parts by mass per 100 parts by mass of flour. If the amount is less than 130 parts by mass or more than 200 parts by mass, the dough may be difficult to maintain its shape during steaming, resulting in it flowing out, the top sinking, a lack of volume, an uneven internal structure, and poor melt-in-the-mouth texture.

[0015] Next, the dairy product is added to the mixer and stirred. The amount of dairy product to be added is 15 to 30 parts by mass per 100 parts by mass of wheat flour. The dairy product mainly consists of butter and skim milk powder as dairy products among the ingredients added to the dairy product. In this specification, "dairy product" refers to a product obtained from raw milk after pasteurization, through processes such as adjusting the milk components, centrifugal separation, stirring, concentration, fermentation with lactic acid bacteria, and drying, while "dairy product" refers to a dairy product to which non-dairy products have been added.

[0016] More specifically, the dairy product preferably contains, for example, 5-10% by mass of butter, 15-25% by mass of skim milk powder, 1-5% by mass of edible vegetable oil, and 60-80% by mass of water, when the total mass of the dairy product is considered to be 100% by mass. That is, in the present invention, the dairy product contains, Except for the butter, This product does not contain milk, cream, fermented milk, butter oil, or other ingredients containing milk fat. Note that skim milk powder contains almost no milk fat.

[0017] As a result, the steamed dish in this embodiment has less off-flavors and a richer taste compared to when ingredients containing milk fat other than butter are added. In particular, by thoroughly mixing the eggs in a mixer before adding the dairy product, the air bubbles in the internal structure of the steamed product become uniform and finer, increasing the volume, and the flavoring from the butter is also enhanced.

[0018] If the butter content in a dairy product is less than 5% by mass, it tends to lack richness and have a weak flavor. On the other hand, if the butter content is more than 10% by mass, it becomes too rich and undesirable. Unsalted butter is preferred, but the product is not limited to it. Also, since butter is solid at room temperature, it usually separates when dissolved in water and stored in the refrigerator. However, by blending it with edible vegetable oil at a concentration of 1-5% by mass, it can become smoother and easier to mix. Dairy products may also contain additives such as emulsifiers at a concentration of 1-5% by mass, if necessary. In addition, lactose at a concentration of 1-5% by mass may be added. Dairy products should be stored in the refrigerator until just before being put into the mixer, preferably at a temperature range of 5-10°C.

[0019] Next, soy sauce is added to the mixer. Soy sauce has been conventionally used for flavoring particularly suitable for Japanese taste and for coloring by roasting. In addition to this, in the present invention, soy sauce has good compatibility with butter and can enhance the improvement of richness by butter. The type of soy sauce is not particularly limited, and examples include koikuchi soy sauce, usukuchi soy sauce, tamari soy sauce, saishikomi soy sauce, shiro soy sauce, etc., but are not limited thereto. Preferably, a thick soy sauce is used. The soy sauce is blended so as to be 0.5 to 1.5 parts by mass with respect to 100 parts by mass of wheat flour. If it is less than 0.5 part by mass, the improvement of richness by butter cannot function sufficiently, and if it is more than 1.5 parts by mass, the flavoring and coloring may become too strong.

[0020] Next, saccharides are put into the mixer and stirred to obtain a mixed liquid. Saccharides are preferably sugar, and common sugars used in Japanese and Western confectionery such as refined sugar, granulated sugar, and powdered sugar can be used. In addition, beet granulated sugar (beet sugar), brown sugar (brown sugar solution), sanbontō, and washizambon can be used, and honey can also be used as a part of the blend. The blending amount of saccharides is preferably 180 to 250 parts by mass with respect to 100 parts by mass of wheat flour. If the amount of saccharides used is too small, the product tends to become hard and the melt-in-the-mouth property deteriorates. Also, if the amount of saccharides used is more than 250 parts by mass, the upper part of the product sinks and the volume decreases.

[0021] Before adding the saccharides, sodium bicarbonate may be dissolved in water and added to the mixer and stirred. Sodium bicarbonate may be blended at 1 to 3 parts by mass with respect to each 100 parts by mass of wheat flour. Water may be blended at 10 to 20 parts by mass with respect to each 100 parts by mass of wheat flour. By dissolving sodium bicarbonate in water and adding it before adding the saccharides, the saccharides can be easily mixed and contribute to the formation of a fine internal phase of bubbles. The addition of sodium bicarbonate and water may be before or after the addition of soy sauce.

[0022] In the step of kneading to obtain dough, sifted wheat flour is added to the mixed liquid in the mixer obtained as described above and kneaded to obtain dough. Kneading (mixing) can be performed by a normal method using a mixer's whisk, beater, etc. Baking powder may be added simultaneously with the wheat flour. When adding baking powder, it is preferable to sift it together with the wheat flour. The baking powder may be blended at 2 to 5 parts by mass with respect to 100 parts by mass of wheat flour.

[0023] In addition, if necessary, flavoring agents or flavoring components may be added. As the flavoring agent, for example, vanilla oil etc. may be used, and it may be blended at 0 to 0.2 parts by mass with respect to 100 parts by mass of wheat flour. As flavoring components, for example, cocoa, chocolate, coffee, etc. can also be used. The flavoring components may be blended at 5 to 25 parts by mass with respect to 100 parts by mass of wheat flour.

[0024] In the step of kneading in fat, heated fat is mixed into the kneaded dough obtained above. Vegetable fats are preferably used as the fat. Vegetable fats are particularly preferable from the viewpoints of flavor, melt-in-the-mouth feeling, and softness. Among vegetable fats, those having fluidity at normal temperature are more preferable, and salad oil, canola oil, cottonseed white pressed oil, sesame oil, etc. can be used, but are not limited thereto. The blending amount of the fat is preferably 75 to 130 parts by mass with respect to 100 parts by mass of wheat flour. When the amount of fat is small, the melt-in-the-mouth feeling is poor and there is a tendency for early aging. Also, when the amount of fat is large, the dough becomes soft, the volume of the product does not develop, the texture is poor, and the value as a product may be inferior.

[0025] The kneading operation can be performed by a mixer's whisk, beater, etc., but is not limited thereto. Here, the temperature of the fat kneaded into the dough is preferably more than 70°C and 80°C or less, and more preferably 80°C. When the temperature of the fat is higher than 80°C, the dough may turn black and both the color and flavor may be impaired. On the other hand, when the temperature of the fat is lower than 65°C, the dough kneaded with the fat may not become uniform and there may be a core in the steamed product.

[0026] In the settling process, the dough kneaded with fats and oils is left to stand at 5°C to 10°C for 3 to 60 hours. It is generally said that steamed foods are of better quality if they are steamed soon after mixing. However, if the dough made with this recipe is steamed immediately after mixing, the air bubbles in the product become coarse, resulting in poor melt-in-the-mouth texture, an uneven internal structure, and ultimately, a poor quality steamed food. This is thought to be because the product made with this embodiment contains higher proportions of eggs, sugars, and fats and oils than typical steamed foods.

[0027] Low temperatures and prolonged resting are also preferable from the following viewpoints. First, the amount of flour is less than that of typical steamed foods relative to the total amount of dough, and the shape-retaining power after steaming is weak. By letting it rest for a long time, the protein bonds in the flour are strengthened, thereby strengthening the dough structure and increasing its shape-retaining power. Also, by letting it rest for a long time, the maturation of each ingredient is promoted, strengthening the bonds and allowing them to blend well. This improves the flavor, makes the internal structure of the product uniform, and results in a product that melts in the mouth. Furthermore, by keeping it at a low temperature of 5-10°C, the dough tightens and becomes sticky, preventing air bubbles that have risen to the surface and inside the dough from escaping. In addition, keeping it at a low temperature of 5-10°C prevents bacterial growth and thus prevents deterioration of flavor.

[0028] In the steaming process, the dough is steamed after being left to stand. The steaming conditions can be, for example, a steam temperature of 94-98°C for 10-20 minutes. However, these conditions are not limited to this temperature and time, and depend on factors such as the amount of dough.

[0029] The steamed dish obtained in this way has a translucent egg-yellow color, a smooth surface, and a beautifully domed appearance. When cut open and the inside is examined, the air bubbles (texture) are fine and uniform throughout the steamed dish, it does not harden even when cooled, and when eaten, it is soft, crisp, has a superior texture, is highly moist and melts in the mouth, and has a good buttery flavor and a deep richness. [Examples]

[0030] Examples and comparative examples of the present invention are described below. The examples are intended to aid in understanding the present invention, and the present invention is not limited to these examples.

[0031] [Examples] The following materials were prepared. 100 parts by mass of soft wheat flour Sugar 220 parts by mass Eggs 130 parts by mass Fats and oils 90 parts by mass Milk processed products 20 parts by mass Sodium bicarbonate 2 parts by mass Baking powder 4 parts by mass Vanilla oil 0.1 parts by mass Soy sauce 1 part by mass 10 parts by mass of water

[0032] The dairy product used above was made with the following ingredients: Butter 7% by mass Skim milk powder 19% by mass Edible vegetable oil 3% by mass Lactose 3% by mass Water 67% by mass Additives (emulsifiers, etc.) 1% by mass

[0033] While the dairy products were refrigerated, the cake flour and baking powder were sifted. Then, eggs were added to a mixer and mixed thoroughly, and the refrigerated dairy products, at a temperature of 10-15°C, were added to the mixer. Sodium bicarbonate dissolved in water was added, then soy sauce was added and mixed. Finally, sugar was added and mixed to obtain the mixture.

[0034] Sifted cake flour, baking powder, vanilla extract, and water were added to the mixture and kneaded in a mixer using a whisk until uniform. Then, the fat, which had been steam-heated in its container to 80°C, was added and mixed. The temperature of the dough at the end of mixing was 24°C. Next, the dough was placed in a suitable container and left to rest in a 5°C refrigerator for 15 hours. Then, the dough was taken out of the refrigerator, poured in 120g portions into steaming molds, and immediately steamed in a steamer. The steam temperature during steaming was 96°C, and the steaming time was 15-16 minutes.

[0035] [Comparative Example] The following ingredients were prepared as comparative examples of dairy products. Butter 0.5% by mass Butter oil 4% by mass Skim milk powder 15% by mass Milk 10% by mass Whey powder 5% by mass Edible vegetable oil 3% by mass Fresh cream 1% by mass Fermented milk 0.5% by mass Water 59% by mass Additives 2% by mass

[0036] The steamed product was prepared in the same manner as in the example, except that the above ingredients were used as dairy products, and that the cake flour and baking powder were sifted, and eggs, dairy products, sugar, sodium bicarbonate, soy sauce, vanilla oil, and water were added to them, and the mixture was kneaded in a mixer using a whisk until uniform to obtain the dough.

[0037] The steamed samples of the examples and comparative examples obtained in this manner were stored at 25°C for one day and evaluated by physicochemical tests for air bubbles (texture), volume (height), hardness, and moisture content. In addition, the samples stored at 25°C for five days were evaluated by sensory tests for taste (richness), melt-in-the-mouth quality, and texture.

[0038] In the physicochemical testing, the texture (bubbles) was measured by vertically cutting the center of the steamed food and observing the cross-section with an electron microscope. The diameter of the bubbles appearing in the cross-section was measured, and the average was calculated. Volume (height) was measured by measuring the height of the steamed food. Hardness was measured by cutting a 25 mm wide section from the center of the steamed food, as shown in Figure 1. A texture analyzer (Stable Micro Systems' TA.XTplus100C) was used to measure the hardness in the height direction of the sample using a knife-shaped jig. Moisture content was measured by the oven-drying method. Specifically, approximately 2 g of the sample was heated at an upper temperature of 110°C until the weight change was within 0.5 mg, and the moisture content was calculated from the weight difference before and after heating. A CEM SMART6 was used as the moisture content meter. The results of the examples and comparative examples are shown in Table 1. In addition, electron microscope images of the cross-section of the steamed food are shown in Figure 2 for the comparative example and in Figure 3 for the example.

[0039] [Table 1]

[0040] In the sensory evaluation, monitors tasted the steamed dishes from both the comparative example and the example and evaluated them on a 5-point scale from 1 to 5, with the comparative example receiving a score of "3" for taste (richness), melt-in-the-mouth texture, and overall texture. Eighteen monitors participated. Table 2 shows the average scores for taste (richness), melt-in-the-mouth texture, and overall texture from the 18 monitors, and Table 3 shows the distribution of the scores.

[0041] [Table 2]

[0042] [Table 3]

[0043] Both the example and the comparative example exhibited a glossy yellow appearance, a beautiful dome shape, and were free of cracks or fissures. Furthermore, observation of the internal structure after dividing the steamed food revealed a uniformly fine-grained texture throughout. As shown in Table 1, physicochemical tests revealed that the bubbles (texture) in the example were approximately 80% smaller than those in the comparative example, indicating a finer texture. Comparing the electron microscope images in Figures 2 and 3, the example in Figure 3 had more bubbles and their size was more uniform than the comparative example in Figure 2. The volume (height) of the steamed food was approximately 3% higher in the example than in the comparative example. Since both the example and comparative example used the same amount of material, this indicates that the dough expanded significantly, resulting in increased volume. This makes it possible to reduce the amount of material used, for example, by approximately 4% by weight, while maintaining the size of conventional products. The hardness of the steamed food was lower in the example than in the comparative example, indicating a softer and crisper texture. The moisture content of the steamed food was approximately 2% higher in the example compared to the comparative example, indicating a greater moistness.

[0044] In the sensory evaluation, as shown in Tables 2 and 3, the example product showed superiority over the comparative example in all aspects: taste (richness), melt-in-the-mouth texture, and texture. In particular, regarding taste, 70% of respondents felt that the example product, which mainly used butter and skim milk powder as dairy products, had a richer taste than the comparative example product, which used a small amount of butter, butter oil, milk, and fresh cream as ingredients containing milk fat. Furthermore, half of the respondents also rated the texture of the example product, which had increased volume, as better than the comparative example product.

Claims

1. The process involves sifting 100 parts by mass of wheat flour, The process involves adding 130 to 200 parts by mass of eggs to a mixer, stirring, then adding 15 to 30 parts by mass of dairy product, stirring, adding 0.5 to 1.5 parts by mass of soy sauce, and further adding 180 to 250 parts by mass of sugars, stirring to obtain a mixture, wherein the dairy product used in the dairy product is butter and skim milk powder. The process involves adding the sifted flour to the aforementioned mixture and kneading it to make dough. The process involves kneading 75 to 130 parts by mass of oil heated to between 70°C and 80°C into the kneaded dough, The process involves leaving the dough kneaded with the aforementioned fats and oils at 5°C to 10°C for 3 to 60 hours, The process of steaming the dough that has been left to stand as described above. Perform these steps in order. A method for producing steamed food, wherein the dairy product contains 5 to 10% by mass of butter, with the dairy product as 100% by mass of the entire dairy product, and the fat is a vegetable oil.

2. The method for producing steamed food according to claim 1, wherein the dairy product comprises 100% by mass of the dairy product as a whole, further comprising 15 to 25% by mass of skim milk powder, 1 to 5% by mass of edible vegetable oil, and 60 to 80% by mass of water.

3. The method for producing steamed food according to claim 1, wherein, in the step of obtaining the mixed liquid, between the addition of the dairy product and the addition of the sugars, 1 to 3 parts by mass of sodium bicarbonate dissolved in 5 to 15 parts by mass of water is added and stirred.

Images