JP2001086924A - Steamed bread and method for producing the same - Google Patents
Steamed bread and method for producing the sameInfo
- Publication number
- JP2001086924A JP2001086924A JP26893599A JP26893599A JP2001086924A JP 2001086924 A JP2001086924 A JP 2001086924A JP 26893599 A JP26893599 A JP 26893599A JP 26893599 A JP26893599 A JP 26893599A JP 2001086924 A JP2001086924 A JP 2001086924A
- Authority
- JP
- Japan
- Prior art keywords
- steamed bread
- dough
- steaming
- amount
- egg
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 142
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 83
- 235000013601 eggs Nutrition 0.000 claims abstract description 82
- 238000010025 steaming Methods 0.000 claims abstract description 68
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 63
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 63
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 63
- 235000014103 egg white Nutrition 0.000 claims abstract description 63
- 210000000969 egg white Anatomy 0.000 claims abstract description 63
- 239000000126 substance Substances 0.000 claims abstract description 49
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 38
- 235000000346 sugar Nutrition 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 15
- 230000008961 swelling Effects 0.000 claims description 15
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 150000008163 sugars Chemical class 0.000 abstract description 7
- 235000010855 food raising agent Nutrition 0.000 description 14
- 239000007789 gas Substances 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 230000015271 coagulation Effects 0.000 description 10
- 238000005345 coagulation Methods 0.000 description 10
- 230000001788 irregular Effects 0.000 description 6
- 239000001569 carbon dioxide Substances 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000004744 fabric Substances 0.000 description 4
- 235000021152 breakfast Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000005587 bubbling Effects 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 230000002250 progressing effect Effects 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000001744 Sodium fumarate Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 235000011124 aluminium ammonium sulphate Nutrition 0.000 description 1
- LCQXXBOSCBRNNT-UHFFFAOYSA-K ammonium aluminium sulfate Chemical compound [NH4+].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O LCQXXBOSCBRNNT-UHFFFAOYSA-K 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 229940095672 calcium sulfate Drugs 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229960002598 fumaric acid Drugs 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229940005573 sodium fumarate Drugs 0.000 description 1
- 235000019294 sodium fumarate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】
【課題】 新しい独特の食感があり厚焼き玉子のような
蒸しパンの提供。
【解決手段】 少なくとも小麦粉、糖類、液卵、化学膨
張剤および水を撹拌した生地を蒸成することからなる蒸
しパンにおいて、前記生地が前記液卵とは別に卵白、好
ましくは液状卵白として７０％以上の量で含有する卵白
を含有することを特徴とする蒸しパンおよびその製造方
法。好ましくは上記の液卵は生地中１０〜５０％、糖類
は生地中５０％以上、化学膨張剤は５％を越えて含有あ
るいは添加する。製造方法において、蒸成は９９℃〜１
０３℃の蒸し温度雰囲気下で蒸す。蒸成後の蒸しパンの
少なくとも一つの表面に焦げ目を形成することができ
る。その場合、それぞれ少なくとも一つの表面に焦げ目
が形成された二つの蒸しパンを焦げ目が形成されていな
い反対側裏面を重ね合わせて切断することにより、両側
に焦げ目が形成された蒸しパンを製造することができ
る。(57) [Summary] [Problem] To provide steamed bread that has a new unique texture and looks like thick grilled egg. SOLUTION: In a steamed bread comprising steaming dough in which at least flour, sugar, liquid egg, a chemical expanding agent and water are stirred, the dough is 70% as egg white, preferably liquid egg white, separately from the liquid egg. A steamed bread comprising the above-mentioned amount of egg white, and a method for producing the same. Preferably, the liquid egg is contained or added in an amount of 10 to 50% in the dough, sugars in the dough in an amount of 50% or more, and a chemical expanding agent in an amount of more than 5%. In the production method, the steaming is performed at 99 ° C to 1 ° C.
Steam in a steaming temperature atmosphere of 03 ° C. Burns can be formed on at least one surface of the steamed bread after steaming. In that case, by cutting two steamed buns, each having at least one surface with a browned surface, overlapping and cutting the opposite back surface where the browned regions are not formed, to produce a steamed bread with the browned regions formed on both sides. Can be.
Description
【０００１】[0001]
【産業の属する技術分野】本発明は、蒸しパンおよびそ
の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a steamed bread and a method for producing the same.
【０００２】[0002]
【従来の技術】従来、いわゆる蒸しパンおよびその製造
方法としては、以下の三つのタイプのものがある。 主に小麦粉、糖類、化学膨張剤および水を撹拌した
生地（液卵無添加）を蒸成した蒸しパン。これは昔風の
素朴な食感の蒸しパンである。クラムのきめが荒く、か
たく、くちどけも長く、食べ応えのある蒸しパンである
（ぼぞぼぞした重い食感。）。 主に小麦粉、糖類、液卵、油脂、乳化剤、化学膨張
剤および必要に応じて水を泡立てながら撹拌した生地を
弱い蒸気、すなわち低い蒸し温度雰囲気（９７，８℃）
下でゆっくり蒸成したスポンジケーキ風の蒸しパンであ
る。ソフトで食感が軽く、しっとり感も良好な蒸しパン
である。（液卵の添加量が少ないとしっとりさに欠け、
脆い食感）。 主に小麦粉、糖類、液卵、油脂、化学膨張剤および
必要に応じて水を撹拌した生地を長 時間熟成してから
蒸成した蒸しパン。これは柔らかくしっとりした食感、
重厚 な風味の蒸しパンである。2. Description of the Related Art Conventionally, there are the following three types of so-called steamed bread and a method for producing the same. A steamed bread made by steaming dough (without adding liquid eggs) in which flour, sugar, chemical swelling agent and water are mainly stirred. This is an old-fashioned steamed bread with a simple texture. The crumbs are rough, hard, long and crisp, and they are steamy buns that respond well to eating (heavy, heavy texture). Mainly flour, sugar, liquid eggs, oils and fats, emulsifiers, chemical swelling agents and, if necessary, stirring the dough while bubbling water, weak steam, ie low steam temperature atmosphere (97,8 ° C)
Sponge cake-style steamed bread slowly steamed below. The steamed bread has a soft, light texture and a good moist feeling. (Lack of moisturizing liquid egg,
Brittle texture). Steamed bread that has been aged for a long period of time, mainly dough with flour, sugar, liquid eggs, oils and fats, chemical swelling agents and, if necessary, water is agitated for a long time. This is a soft and moist texture,
It is a steamed bread with a heavy flavor.
【０００３】[0003]
【発明が解決しようとする課題】上述した従来の蒸しパ
ンはそれぞれ食感や風味に特徴があって、消費者の志向
によってそれぞれ愛好されてきているが、どれも商品と
して既にイメージが固定化し、また市場としてみても大
きく拡大することは期待薄となってきている。また、こ
れらの従来の蒸しパンは、食パンやロールパンとは違っ
て食事時に食べられることはあまりなく、どちらかとい
うと菓子のように嗜好品として食されることが多かっ
た。そこで、本発明は、上述した従来の蒸しパンにはな
いような新しい独特の食感、すなわち弾力感がある食感
の蒸しパンを提供しようとするものである。また、しこ
しことした歯ごたえがありながら歯でかむと比較的脆く
て噛みやすい食感の蒸しパンを提供しようとするもので
ある。さらに従来の蒸しパンと同様に柔らかくてしっと
り感があり、しかもくちどけが比較的良好な蒸しパンを
提供しようとするものである。また、朝食、昼食等に適
した飽きのこない風味の蒸しパンを提供しようとするも
のである。さらに、外観が黄色い玉子焼き、特に厚焼き
玉子のような蒸しパンを提供しようとするものである。The above-described conventional steamed breads are characterized by their texture and flavor, and have been favored by consumers according to their tastes. In terms of the market, it is not expected that the market will expand significantly. Moreover, unlike conventional bread and roll bread, these conventional steamed breads are rarely eaten during meals, and are rather often eaten as luxury goods like confectionery. Accordingly, the present invention is to provide a steamed bread having a new unique texture, which is not present in the above-described conventional steamed bread, that is, a texture with elasticity. Another object of the present invention is to provide a steamed bread having a texture that is relatively brittle and chewable when chewed with teeth while having a firm texture. Further, the present invention aims to provide a steamed bread having a soft and moist feeling similar to that of a conventional steamed bread and having a relatively good knuckle. Another object of the present invention is to provide a steamed bread having a timeless flavor suitable for breakfast, lunch and the like. Another object is to provide a steamed bread having a yellow appearance, such as an egg-baked egg, particularly a thick-baked egg.
【０００４】[0004]
【課題を解決するための手段】本発明は、上述した課題
を解決するために以下に述べる手段を採用した。ところ
で、本発明の発明者の知る範囲で、従来、蒸しパンの製
造方法において従来の蒸しパンと同様に柔らかくてしっ
とり感がありながら、強い弾力感としこしこした歯ごた
え感という新しい独特の食感を有するもの、および液卵
および多量の卵白を併用するものは存在しなかった。The present invention employs the following means in order to solve the above-mentioned problems. By the way, as far as the inventor of the present invention knows, in the past, in the method of producing steamed bread, while having a soft and moist feeling like the conventional steamed bread, it has a new unique texture of strong elasticity and a firm texture. None of them had, nor did they use liquid eggs and a large amount of egg white in combination.
【０００５】本発明は、少なくとも小麦粉、糖類、液
卵、化学膨張剤および水を撹拌した生地を蒸成すること
からなる蒸しパンにおいて、前記生地に前記液卵とは別
に卵白を含有することを特徴とする蒸しパンである。ま
た、本発明は、前記卵白を液状卵白として７０％以上の
量、好ましくは１００〜１６０％の量で含有しており、
したがって本発明は、少なくとも小麦粉、糖類、液卵、
化学膨張剤および水を撹拌した生地を蒸成することから
なる蒸しパンにおいて、前記生地に前記液卵とは別に卵
白を液状卵白として７０％以上の量、好ましくは１００
〜１６０％の量で含有することを特徴とする蒸しパンで
ある。[0005] The present invention relates to a steamed bread comprising steaming a dough in which at least flour, sugar, liquid egg, a chemical leavening agent and water are stirred, wherein the dough contains egg white separately from the liquid egg. It is a steamed bread that is characteristic. Further, the present invention contains the egg white in an amount of 70% or more as liquid egg white, preferably in an amount of 100 to 160%,
Therefore, the present invention, at least flour, sugar, liquid egg,
In a steaming pan consisting of steaming a dough in which a chemical expanding agent and water have been stirred, an amount of 70% or more, preferably 100%, of egg white as liquid egg white separately from the liquid egg is added to the dough.
Steamed bread characterized in that it is contained in an amount of up to 160%.
【０００６】また、本発明は、前記液卵を生地中１０〜
５０％、好ましくは２０〜４０％含有しており、したが
って本発明は、少なくとも小麦粉、糖類、液卵、化学膨
張剤および水を撹拌した生地を蒸成することからなる蒸
しパンにおいて、前記液卵を生地中１０〜５０％、好ま
しくは２０〜４０％含有し、前記生地に前記液卵とは別
に卵白を含有することを特徴とする蒸しパンである。ま
た本発明は、少なくとも小麦粉、糖類、液卵、化学膨張
剤および水を撹拌した生地を蒸成することからなる蒸し
パンにおいて、前記液卵を生地中１０〜５０％、好まし
くは２０〜４０％含有し、前記生地に前記液卵とは別に
卵白を液状卵白として７０％以上の量、好ましくは１０
０〜１６０％の量で含有することを特徴とする蒸しパン
である。本発明において、液卵とは液状全卵であり、ま
た卵白とは液状卵白、粉末卵白等であり、粉末卵白を使
用するときにはその添加量は水分を加えて還元した液状
卵白として計算する。[0006] Further, the present invention relates to a method for preparing said liquid egg in
50%, preferably 20 to 40%, so that the present invention relates to a steamed bread comprising steaming dough with stirring at least flour, sugar, liquid egg, chemical leavening agent and water. Is a steamed bread characterized by containing 10 to 50%, preferably 20 to 40% in a dough, and containing the egg white in addition to the liquid egg in the dough. The present invention also relates to a steamed bread comprising steaming dough in which flour, sugar, liquid egg, a chemical swelling agent and water are agitated, wherein the liquid egg is contained in the dough in an amount of 10 to 50%, preferably 20 to 40%. Containing egg white as liquid egg white separately from the liquid egg in the dough in an amount of 70% or more, preferably 10%.
Steamed bread characterized in that it is contained in an amount of 0 to 160%. In the present invention, the liquid egg is liquid whole egg, and the egg white is liquid egg white, powdered egg white and the like. When powdered egg white is used, the amount added is calculated as liquid egg white reduced by adding water.
【０００７】また、本発明は、前記糖類を生地中５０％
以上含有しており、したがって本発明は、少なくとも小
麦粉、糖類、液卵、化学膨張剤および水を撹拌した生地
を蒸成することからなる蒸しパンにおいて、前記糖類を
前記生地中に５０％以上、好ましくは８０〜１４０％含
有し、前記生地に前記液卵とは別に卵白を含有すること
を特徴とする蒸しパンである。また本発明は、少なくと
も小麦粉、糖類、液卵、化学膨張剤および水を撹拌した
生地を蒸成することからなる蒸しパンにおいて、前記糖
類を前記生地中に５０％以上、好ましくは８０〜１４０
％含有し、前記生地に前記液卵とは別に卵白を液卵白と
して７０％以上の量、好ましくは１００〜１６０％の量
で含有することを特徴とする蒸しパンである。また本発
明は、少なくとも小麦粉、糖類、液卵、化学膨張剤およ
び水を撹拌した生地を蒸成することからなる蒸しパンに
おいて、前記糖類を前記生地中に５０％以上、好ましく
８０〜１４０％含有し、前記液卵を生地中１０〜５０
％、好ましくは２０〜４０％含有し、前記生地に前記液
卵とは別に卵白を含有することを特徴とする蒸しパンで
ある。また本発明は、少なくとも小麦粉、糖類、液卵、
化学膨張剤および水を撹拌した生地を蒸成することから
なる蒸しパンにおいて、前記糖類を前記生地中に５０％
以上、好ましくは８０〜１４０％含有し、前記液卵を生
地中１０〜５０％、好ましくは２０〜４０％含有し、前
記生地に前記液卵とは別に卵白を液状卵白として７０％
以上の量、好ましくは１００〜１６０％の量で含有する
ことを特徴とする蒸しパンである。[0007] The present invention also relates to the present invention,
Therefore, the present invention relates to a steamed bread comprising steaming dough in which flour, sugar, liquid egg, a chemical swelling agent and water are stirred, at least 50% or more of the sugar in the dough, Preferably, the steamed bread contains 80 to 140%, and the dough contains egg white in addition to the liquid egg. The present invention also relates to a steamed bread comprising steaming a dough in which flour, sugar, liquid eggs, a chemical leavening agent and water are stirred, wherein the sugar is contained in the dough in an amount of 50% or more, preferably 80 to 140%.
% Steam, wherein the dough contains, in addition to the liquid egg, egg white as liquid egg white in an amount of 70% or more, preferably 100 to 160%. The present invention also relates to a steamed bread comprising steaming a dough obtained by stirring at least flour, sugar, liquid eggs, a chemical expanding agent and water, wherein the sugar is contained in the dough in an amount of 50% or more, preferably 80 to 140%. And the liquid egg in the dough for 10 to 50
%, Preferably 20 to 40%, and the dough contains egg white separately from the liquid egg. In addition, the present invention, at least flour, sugar, liquid egg,
In a steaming pan consisting of steaming a dough in which a chemical swelling agent and water have been stirred, the sugars are contained in the dough in a proportion of 50%.
Above, preferably contains 80 to 140%, the liquid egg in the dough 10 to 50%, preferably contains 20 to 40%, separately from the liquid egg in the dough 70% as a liquid egg white
Steamed bread characterized by containing the above amount, preferably in an amount of 100 to 160%.
【０００８】また、本発明は、前記化学膨張剤は５％を
越えて含有しており、したがって本発明は、少なくとも
小麦粉、糖類、液卵、化学膨張剤および水を撹拌した生
地を蒸成することからなる蒸しパンにおいて、前記化学
膨張剤を５％を越えて含有し、前記生地に前記液卵とは
別に卵白を含有することを特徴とする蒸しパンである。
また本発明は、少なくとも小麦粉、糖類、液卵、化学膨
張剤および水を撹拌した生地を蒸成することからなる蒸
しパンにおいて、前記化学膨張剤を５％を越えて含有
し、前記生地に前記液卵とは別に卵白を液状卵白として
７０％以上の量、好ましくは１００〜１６０％の量で含
有することを特徴とする蒸しパンである。また本発明
は、少なくとも小麦粉、糖類、液卵、化学膨張剤および
水を撹拌した生地を蒸成することからなる蒸しパンにお
いて、前記液卵を生地中１０〜５０％、好ましくは２０
〜４０％、前記化学膨張剤を５％を越えて含有し、前記
生地に前記液卵とは別に卵白を含有することを特徴とす
る蒸しパンである。また本発明は、少なくとも小麦粉、
糖類、液卵、化学膨張剤および水を撹拌した生地を蒸成
することからなる蒸しパンにおいて、前記液卵を生地中
１０〜５０％、好ましくは２０〜４０％、前記化学膨張
剤を５％を越えて含有し、前記生地に前記液卵とは別に
卵白を液卵白として７０％以上の量、好ましくは１００
〜１６０％の量で含有することを特徴とする蒸しパンで
ある。また本発明は、少なくとも小麦粉、糖類、液卵、
化学膨張剤および水を撹拌した生地を蒸成することから
なる蒸しパンにおいて、前記糖類を前記生地中に５０％
以上、好ましくは８０〜１４０％含有し、前記化学膨張
剤を５％を越えて含有し、前記生地に前記液卵とは別に
卵白を含有することを特徴とする蒸しパンである。また
本発明は、少なくとも小麦粉、糖類、液卵、化学膨張剤
および水を撹拌した生地を蒸成することからなる蒸しパ
ンにおいて、前記糖類を前記生地中に５０％以上、好ま
しくは８０〜１４０％含有し、前記化学膨張剤を５％を
越えて含有し、前記生地に前記液卵とは別に卵白を液卵
白として７０％以上の量、好ましくは１００〜１６０％
の量で含有することを特徴とする蒸しパンである。また
本発明は、少なくとも小麦粉、糖類、液卵、化学膨張剤
および水を撹拌した生地を蒸成することからなる蒸しパ
ンにおいて、前記液卵を生地中１０〜５０％、好ましく
は２０〜４０％、前記糖類を前記生地中に５０％以上、
好ましくは８０〜１４０％含有し、前記化学膨張剤を５
％を越えて含有し、前記生地に前記液卵とは別に卵白を
含有することを特徴とする蒸しパンである。また本発明
は、少なくとも小麦粉、糖類、液卵、化学膨張剤および
水を撹拌した生地を蒸成することからなる蒸しパンにお
いて、前記液卵を生地中１０〜５０％、好ましくは２０
〜４０％、前記糖類を前記生地中に５０％以上、好まし
くは８０〜１４０％含有し、前記化学膨張剤を５％を越
えて含有し、前記生地に前記液卵とは別に卵白を液卵白
として７０％以上の量、好ましくは１００〜１６０％の
量で含有することを特徴とする蒸しパンである。Further, the present invention contains the chemical leavening agent in an amount of more than 5%. Therefore, the present invention steams a dough in which at least flour, sugar, liquid egg, chemical leavening agent and water are stirred. The steamed bread according to claim 1, wherein the dough contains more than 5% of the chemical leavening agent, and the dough contains egg white in addition to the liquid egg.
Further, the present invention provides a steamed bread comprising steaming a dough obtained by stirring at least flour, sugar, liquid egg, a chemical leavening agent and water, wherein the bread contains the chemical leavening agent in an amount of more than 5%, A steamed bread characterized by containing egg white as liquid egg white in an amount of 70% or more, preferably 100 to 160% separately from liquid egg. The present invention also relates to a steamed bread comprising steaming dough in which flour, sugar, liquid egg, a chemical leavening agent and water are stirred, wherein the liquid egg is contained in the dough in an amount of 10 to 50%, preferably 20 to 20%.
A steamed bread containing about 40%, more than 5% of the chemical swelling agent, and wherein the dough contains egg white separately from the liquid egg. Also, the present invention at least flour,
In a steamed bread consisting of steaming dough in which sugar, liquid egg, a chemical leavening agent and water are stirred, the liquid egg is 10 to 50%, preferably 20 to 40%, and the chemical leavening agent is 5% in the dough. In an amount of 70% or more, preferably 100%, as egg white as liquid egg white separately from the liquid egg in the dough.
Steamed bread characterized in that it is contained in an amount of up to 160%. In addition, the present invention, at least flour, sugar, liquid egg,
In a steaming pan consisting of steaming a dough in which a chemical swelling agent and water have been stirred, the sugars are contained in the dough in a proportion of 50%.
As described above, the steamed bread preferably contains 80 to 140%, contains more than 5% of the chemical swelling agent, and contains egg white in addition to the liquid egg in the dough. The present invention also provides a steamed bread comprising steaming a dough in which flour, sugar, liquid egg, a chemical leavening agent and water are stirred, wherein the sugar is contained in the dough in an amount of 50% or more, preferably 80 to 140%. Contains the chemical leavening agent in an amount of more than 5%, and the dough contains 70% or more of egg white as liquid egg white separately from the liquid egg, preferably 100 to 160%.
The steamed bread is characterized in that it is contained in an amount of: The present invention also relates to a steamed bread comprising steaming a dough in which at least flour, sugar, liquid egg, a chemical swelling agent and water are stirred, wherein the liquid egg is contained in the dough in an amount of 10 to 50%, preferably 20 to 40%. 50% or more of the saccharides in the dough,
Preferably, the content is 80 to 140%, and the chemical expanding agent is 5%.
%, And the dough further contains egg white in addition to the liquid egg. The present invention also relates to a steamed bread comprising steaming a dough in which flour, sugar, liquid egg, a chemical swelling agent and water are stirred, wherein the liquid egg is contained in the dough in an amount of 10 to 50%, preferably 20 to 20%.
４０40%, the saccharide is contained in the dough in an amount of 50% or more, preferably 80-140%, the chemical swelling agent is contained in more than 5%, and the dough contains egg white separately from the liquid egg. Is a steamed bread characterized in that it is contained in an amount of 70% or more, preferably 100 to 160%.
【０００９】本発明は、少なくとも小麦粉、糖類、液
卵、化学膨張剤および水を撹拌した生地を蒸成すること
からなる蒸しパンの製造方法において、前記生地に前記
液卵とは別に卵白を添加することを特徴とする蒸しパン
の製造方法である。前記卵白は、液卵に対して７０％以
上、好ましくは１００〜１６０％添加される。前記液卵
は生地中１０〜５０％、好ましくは２０〜４０％添加さ
れる。前記糖類は、生地中５０％以上、好ましくは８０
〜１４０％含有される。前記化学膨張剤は５％を越えて
含有させる。前記撹拌は極力泡立てないようしにして行
う。前記撹拌は撹拌後の生地の比重が０．８を越えるよ
うに行う。前記蒸成は９９℃〜１０３℃の蒸し温度雰囲
気下で蒸す。前記蒸成は蒸しボックスで行う。蒸成後の
蒸しパンの少なくとも一つの表面に焦げ目を形成する。
および／またはそれぞれ少なくとも一つの表面に焦げ目
が形成された二つの蒸しパンを焦げ目が形成されていな
い反対側裏面を重ね合わせて切断することにより、両側
に焦げ目が形成された蒸しパンを製造する方法のうち一
または二以上の組み合わせである。なお、本発明におけ
る「％」は蒸しパンに使用する小麦粉重量を基準にして
算出した重量％を意味する（「生地中何％含有する」と
いう記載は、生地に小麦粉を基準にして何重量％含有す
る、という意味である）。According to the present invention, there is provided a method for producing a steamed bread comprising steaming a dough obtained by stirring at least flour, sugar, liquid egg, a chemical expanding agent and water, wherein egg white is added to the dough in addition to the liquid egg. A method for producing steamed bread. The egg white is added in an amount of 70% or more, preferably 100 to 160%, based on the liquid egg. The liquid egg is added to the dough in an amount of 10 to 50%, preferably 20 to 40%. The saccharide is present in the dough at 50% or more, preferably at 80%.
１４０140%. The chemical expanding agent is contained in more than 5%. The stirring is carried out in such a manner that foaming is minimized. The stirring is performed such that the specific gravity of the dough after stirring exceeds 0.8. The steaming is performed in a steaming temperature atmosphere of 99 ° C to 103 ° C. The steaming is performed in a steaming box. A brown is formed on at least one surface of the steamed bread after the steaming.
And / or a method for producing steamed bread having browned sides on both sides by cutting and overlapping two steamed breads each having browned on at least one surface by overlapping the opposite back side without browning. One or a combination of two or more. In the present invention, “%” means weight% calculated based on the weight of flour used for steamed bread (“% contained in dough” means “weight% based on flour in dough” Containing).
【００１０】[0010]
【発明の実施の形態】本発明で使用する小麦粉は、薄力
粉および／または中力粉のみを使用することが望ましい
が、強力粉が若干含まれていても構わない。しかし、小
麦粉として強力粉を多く使用すると、蒸成後の蒸しパン
は引きが強くゴム様の、歯ごたえが強く噛み難い食感の
ものとなる。BEST MODE FOR CARRYING OUT THE INVENTION As flour used in the present invention, it is desirable to use only flour and / or medium flour, but it may contain a little flour. However, when a large amount of strong flour is used as the wheat flour, the steamed bread after steaming has a strong texture, such as a rubbery, chewy, and difficult to chew.
【００１１】糖類は白ざら糖、グラニュー糖、上白糖、
加工糖（粉末または顆粒）その他の着色しない易水溶性
の砂糖類からなる群から任意に選択される１種類または
２種類以上の組み合わせを使用することが望ましい。糖
類は、主に蒸成後の蒸しパンが歯で噛むと比較的脆くて
噛みやすい食感となり、また後述するとおり多量の卵白
を添加したことによる風味および香りへの影響を払拭す
るために使用する。糖類を添加する量は他の原料の添加
量によっても変化するが、５０％以上添加することが望
ましく、特に８０〜１４０％添加することがより望まし
い。[0011] Sugars include white sugar, granulated sugar, white sugar,
It is desirable to use one or a combination of two or more arbitrarily selected from the group consisting of processed sugars (powder or granules) and other non-colorable easily water-soluble sugars. Sugars are mainly used to make the steamed bread after steaming chewable with teeth with a relatively fragile and chewy texture, and to wipe out the effects on flavor and aroma due to the addition of a large amount of egg white as described below. I do. The amount of the saccharide to be added varies depending on the amount of other raw materials to be added, but it is preferable to add 50% or more, and it is more preferable to add 80 to 140%.
【００１２】化学膨張剤は、ガス発生剤とガス発生促進
剤（酸性剤）からなり、前者としては、炭酸ナトリウ
ム、炭酸アンモニウム、重炭酸アンモニウム等の群から
なる１種または２種以上のものを任意に選択して使用す
ることができる。また、後者としては、酒石酸、酒石酸
水素カリウム、フマル酸、フマル酸−ナトリウム、第一
リン酸カルシウム、リン酸−ナトリウム、酸性ピロリン
酸ナトリウム、焼ミョウバン、焼アンモニウムミョウバ
ン、グルコノ・デルタ・ラクトン、硫酸カルシウム、炭
酸カルシウム等の群からなる１種または２種以上のもの
を任意に選択して使用することができる。化学膨張剤
は、ガス発生剤及びガス発生促進剤の組み合わせ如何に
よって、いわゆる速効性剤、遅効性剤及び中間性剤に分
類することができるが、本発明においては、いずれの性
質の化学膨張剤をも使用することができる。化学膨張剤
を添加する量について、後述するとおり、本発明は、多
量の卵白を添加した蒸しパン生地が比較的低温度で熱凝
固を開始し、該生地の内部では熱凝固が次第に進行して
いく間に、ある程度熱凝固が進行してからも化学膨張剤
の炭酸ガスが発生することにより該生地組織中に多数の
大きな不定型な空洞が無差別に形成されるようにするも
のであるが、このために強い且つ持続的なガス発生力が
望ましい。このため、化学膨張剤は多めに、５％を越え
て添加することが望ましい。The chemical expanding agent comprises a gas generating agent and a gas generating accelerator (acidic agent). As the former, one or more of the group consisting of sodium carbonate, ammonium carbonate, ammonium bicarbonate and the like are used. It can be arbitrarily selected and used. Further, as the latter, tartaric acid, potassium hydrogen tartrate, fumaric acid, sodium fumarate, monobasic calcium phosphate, sodium phosphate, sodium acid pyrophosphate, calcined alum, calcined ammonium alum, glucono delta lactone, calcium sulfate, One or more members selected from the group of calcium carbonate and the like can be arbitrarily selected and used. Chemical swelling agents can be classified into so-called fast-acting agents, slow-acting agents and intermediate agents depending on the combination of a gas generating agent and a gas generating accelerator. Can also be used. Regarding the amount of adding the chemical expanding agent, as described later, the present invention provides that the steamed bread dough to which a large amount of egg white is added starts to heat coagulate at a relatively low temperature, and the heat coagulation gradually proceeds inside the dough. In the meantime, a large number of large irregular cavities are formed indiscriminately in the fabric tissue by generating carbon dioxide gas of the chemical expanding agent even after thermal coagulation progresses to some extent, For this reason, a strong and continuous gas generating power is desirable. For this reason, it is desirable to add the chemical expanding agent more than 5%.
【００１３】液卵は主に蒸成後の蒸しパンが玉子焼きの
ような黄色の外観を呈し、また後述するとおり多量の卵
白を添加したことによる風味および香りへの影響を払拭
するために使用する。液卵を添加する量は他の原料の添
加量によっても変化するが、当該目的を達成するために
は液卵が１０〜５０％添加することが望ましく、特に２
０〜４０％添加することがより望ましい。[0013] The liquid egg is mainly used for steaming bread after steaming to have a yellow appearance like an egg roast, and for eliminating the influence on flavor and aroma due to the addition of a large amount of egg white as described later. I do. The amount of liquid egg to be added also varies depending on the amount of other ingredients, but in order to achieve the object, it is preferable to add 10 to 50% of liquid egg, especially 2
It is more desirable to add 0 to 40%.
【００１４】卵白は主に蒸成後の蒸しパンに比較的強い
弾力性もしくは復元性を付与し、これを食したときにし
こしことした歯ごたえのある食感としっとり感を呈する
ようにするために添加する。卵白を添加する量は所望す
る弾力性、食感およびしっとり感によって変化するが、
少なすぎるとこれを達することができず、多すぎると風
味および香りが生臭くなる等の弊害が生じてくる。従っ
て、卵白は７０％以上添加することが望ましく、特に１
００〜１６０％添加することがより望ましい。卵白は、
さもなければ蒸成後の蒸しパンの凝固が脆くなる恐れが
あるが、これを回避してクラムに粘弾性を付与するため
にも添加する。多量の卵白を添加した蒸しパン生地は、
卵白の増粘作用により該生地組織は粘性が増大すること
により該生地の蒸成時に生じる膨張ガスの捕捉を容易に
し、該生地を蒸成することにより比較的速やかに膨張
し、蒸成後には強い弾力性若しくは復元性を有する蒸し
パンとなる。また、このような蒸しパン生地を蒸成する
ことによって該生地中の卵白は比較的低温度で熱凝固を
開始するが、該生地は卵白を多量に含有しているために
該生地の内部ではある程度熱凝固が進行してからも化学
膨張剤の炭酸ガスが発生することにより該生地組織中に
多数の大きな不定型な空洞が無差別に散在するようにな
る。本発明の蒸しパンを食したときにしこしことした歯
ごたえのある食感を感じるのは、このような大きな空洞
壁が存在するからであり、該空洞壁が多ければ多いほど
蒸成後の蒸しパンの食感がしこしことした歯ごたえのあ
る食感となる。[0014] Egg white mainly imparts relatively strong elasticity or resilience to steamed bread after steaming, so that when it is eaten, it gives a firm and chewy texture and a moist feeling. Added. The amount of egg white added depends on the desired elasticity, texture and moistness,
If the amount is too small, this cannot be attained. If the amount is too large, adverse effects such as an unpleasant flavor and aroma arise. Therefore, it is desirable to add 70% or more of egg white.
It is more desirable to add 00 to 160%. Egg white
Otherwise, the solidification of the steamed bread after steaming may become brittle, but it is also added to avoid this and impart viscoelasticity to the crumb. Steamed bread dough with a large amount of egg white added
Due to the thickening effect of egg white, the dough tissue increases in viscosity, thereby facilitating the capture of inflation gas generated at the time of steaming the dough, and expanding relatively quickly by steaming the dough. It becomes a steamed bread having strong elasticity or resilience. In addition, by steaming such steamed bread dough, the egg white in the dough starts to heat-coagulate at a relatively low temperature, but the dough contains a large amount of egg white, so that the inside of the dough has a certain degree. Even after the thermal coagulation proceeds, a large number of large irregular cavities are indiscriminately scattered in the fabric tissue due to the generation of carbon dioxide gas as a chemical expanding agent. The reason why the steamed bread of the present invention feels a crunchy texture when eating the steamed bread is that such a large cavity wall is present. Texture becomes a chewy texture.
【００１５】前記撹拌は極力泡立てないようにして行う
ことが望ましい。泡立てることにより生地に気泡が抱き
込まれると、前記従来のスポンジケーキ風の蒸しパンの
ような軽い食感となり、本発明の課題とする蒸しパンの
比較的強い弾力性若しくは復元性およびしこしことした
歯ごたえのある食感が失われるようになるからである。
前記撹拌は、撹拌後の生地の比重が０．８を越える程度
に行うことが望ましい。これも上述した理由からであ
る。特に１．０以上となるように行うことが望ましい。It is desirable to carry out the stirring while minimizing foaming. When bubbles are entrapped in the dough by bubbling, it has a light texture like the conventional sponge cake-style steamed bread, and has a relatively strong elasticity or resilience and steaminess of the steamed bread as an object of the present invention. The crunchy texture will be lost.
The stirring is desirably performed so that the specific gravity of the dough after stirring exceeds 0.8. This is also for the reason described above. In particular, it is desirable to perform the process so that the value is 1.0 or more.
【００１６】前記蒸成は高い蒸し温度雰囲気下で蒸すこ
とが望ましい。本発明は、上述したとおり、多量の卵白
を添加した蒸しパン生地は比較的低温度で熱凝固を開始
し、該生地の内部では熱凝固が次第に進行していく間
に、ある程度熱凝固が進行してからも化学膨張剤の炭酸
ガスが発生することにより該生地組織中に多数の大きな
不定型な空洞が無差別に形成されるようにするものであ
る。従って高い蒸し温度雰囲気下で比較的急速に蒸成す
ることにより、速やかに蒸しパン生地の中心部まで過熱
して蒸しパン生地の膨張を促進した後に、蒸しパン生地
の表面のみを熱凝固させてから、該生地の内部へと熱凝
固を次第に進行させて行くことにより、該生地組織中に
より大きく、且つより多くの空洞壁を形成させ易くな
る。従って、前記蒸成は９９〜１０３℃の蒸し温度雰囲
気下で蒸すことが望ましい。It is desirable that the steaming be performed under an atmosphere of a high steaming temperature. According to the present invention, as described above, the steamed bread dough to which a large amount of egg white has been added starts to heat coagulate at a relatively low temperature, and while heat coagulation gradually progresses inside the dough, heat coagulation proceeds to some extent. After that, carbon dioxide gas as a chemical expanding agent is generated so that a large number of large irregular cavities are indiscriminately formed in the fabric tissue. Therefore, by steaming relatively quickly in a high steaming temperature atmosphere, quickly overheating to the center of the steamed bread dough to promote expansion of the steamed bread dough, and then heat coagulating only the surface of the steamed bread dough, By gradually progressing the thermal coagulation into the interior of the dough, it becomes easier to form larger and more cavity walls in the dough structure. Therefore, it is preferable that the steaming is performed in a steaming temperature atmosphere of 99 to 103 ° C.
【００１７】前記蒸成は蒸しパンの少なくとも一つの表
面に焦げ目を形成するようにしてもよい。焦げ目の形成
は、蒸成後の蒸しパンの表面に厚く加熱した鉄板等を押
し付ける方法、その他の任意の方法によりこれを行うこ
とができる。蒸成後の蒸しパンの表面に焦げ目を形成す
ることにより、上述した液卵の添加とともに、蒸しパン
が玉子焼き、特に厚焼き玉子のような外観的特徴を呈す
るようにすることができる。[0017] The steaming may form a brown spot on at least one surface of the steamed bread. The formation of the scorch can be performed by a method of pressing a thickly heated iron plate or the like against the surface of the steamed bread after the steaming, or any other method. By forming the brown spots on the surface of the steamed bread after the steaming, the steamed bread can be provided with the appearance characteristics of an egg, especially a thick-baked egg, in addition to the addition of the liquid egg described above.
【００１８】それぞれ少なくとも一つの表面に焦げ目が
形成された二つの蒸しパンを焦げ目が形成されていない
反対側裏面を重ね合わせて切断することにより、両側に
焦げ目が形成された蒸しパンを製造するようにしてもよ
い。これにより、蒸しパンが両側に焦げ目が形成された
厚焼き卵のような外観的特徴を呈するようにできる。ま
た、該切断面は、上述した化学膨張剤発生ガス由来の空
洞の存在−切断面には、蒸成時に化学膨張剤のガス発生
により形成された多数の大きな不定型な空洞が無差別的
に形成されている−を除けば、非常に滑らかであり、二
つの蒸しパンを重ね合わせた合わせ目もあまり目立たな
いで、一見あたかも一つの厚い生地を蒸したパンである
かのような外観を呈するようにすることができる。さら
に、二枚重ねた厚い蒸しパンを切断しても、上述したと
おり強い弾力性または復元性を有するクラム組織に形成
されているため、つぶれることなく直ちに復元して大き
なボリューム感を呈するようになる。また、本発明で
は、本発明の目的・効果が損なわれない範囲で、蒸しパ
ン生地にチーズ、牛乳等の乳製品その他の食品素材、香
料および着色料を添加することができる。しかし、乳化
剤の添加は、本発明に特有の大きな空洞の形成やしこし
こした歯ごたえ感を損ない易いため、ごく少量に止める
必要があり、むしろ乳化剤は添加しないことが望まし
い。[0018] Two steamed buns each having at least one surface on which brown is formed are cut by superposing the back surfaces on the opposite side where the brown is not formed so as to produce steamed bread with brown on both sides. It may be. This makes it possible for the steamed bread to have the appearance characteristic of a thick roasted egg in which both sides are browned. In addition, the cut surface has the above-mentioned cavities derived from the chemical expander-generating gas.- The cut surface has a large number of large irregular cavities formed by gas generation of the chemical expander during the steaming indiscriminately. Except for the-formed, it is very smooth, the joint of two steamed buns superimposed is not very noticeable, and at first glance it appears as if it were steamed bread with one thick dough You can do so. Furthermore, even if two thick steamed breads are cut, they are formed into a highly elastic or resilient crumb tissue as described above, so that they can be immediately restored without being crushed and have a large volume feeling. Further, in the present invention, dairy products such as cheese and milk, other food materials, flavors and coloring agents can be added to the steamed bread dough as long as the objects and effects of the present invention are not impaired. However, the addition of an emulsifier tends to impair the formation of large cavities and a firm chewy feeling peculiar to the present invention. Therefore, it is necessary to limit the addition of the emulsifier to a very small amount.
【００１９】[0019]
【作用】本発明で使用する卵白は、主に蒸成後の蒸しパ
ンに比較的強い弾力性もしくは復元性を付与し、これを
食したときにしこしことした歯ごたえのある食感としっ
とり感を呈する。多量の卵白を添加した蒸しパン生地
は、卵白の増粘作用により該生地組織は粘性が増大する
ことにより該生地の蒸成時に生じる膨張ガスの捕捉を容
易にし、該生地を蒸成することにより比較的速やかに膨
張し、蒸成後には強い弾力性若しくは復元性を有する蒸
しパンとなる。また、このような蒸しパン生地を蒸成す
ることによって該生地中の卵白は比較的低温度で熱凝固
を開始するが、該生地は卵白を多量に含有しているため
に該生地の内部では熱凝固が緩慢に進行するため、この
間にある程度熱凝固が進行してからも化学膨張剤の炭酸
ガスが発生することにより該生地組織中に多数の大きな
不定型な空洞が無差別に散在するようになる。本発明の
蒸しパンを食したときにしこしことした歯ごたえのある
食感を感じるのは、このような大きな空洞壁が存在する
からであり、該空洞壁が多ければ多いほど蒸成後の蒸し
パンの食感がしこしことした歯ごたえのある食感とな
る。[Effect] The egg white used in the present invention mainly imparts a relatively strong elasticity or resilience to the steamed bread after the steaming, and has a chewy texture and a moist feeling when eating it. Present. The steamed bread dough to which a large amount of egg white was added was compared with the steamed dough by steaming the dough because the thickening action of the egg white increased the viscosity of the dough tissue, thereby facilitating the capture of inflation gas generated during the steaming of the dough. It expands quickly and becomes a steamed bread having strong elasticity or resilience after steaming. Also, by steaming such steamed bread dough, the egg white in the dough starts to coagulate at a relatively low temperature. However, since the dough contains a large amount of egg white, heat is generated inside the dough. Since solidification proceeds slowly, a large number of large irregular cavities are indiscriminately scattered in the dough tissue due to the generation of carbon dioxide gas as a chemical expander even after thermal coagulation progresses to some extent during this time. Become. The reason why the steamed bread of the present invention feels a crunchy texture when eating the steamed bread is that such a large cavity wall is present. Texture becomes a chewy texture.
【００２０】本発明で使用する液卵は、主に蒸成後の蒸
しパンが玉子焼きのような黄色の外観を呈し、また多量
の卵白を添加したことによる風味および香りへの影響を
払拭する。糖類は、主に蒸成後の蒸しパンが歯で噛むと
比較的脆くて噛みやすい食感となり、また多量の卵白を
添加したことによる風味および香りへの影響を払拭す
る。化学膨張剤は、多量の卵白を添加した蒸しパン生地
が比較的低温度で熱凝固を開始し、該生地の内部では熱
凝固が次第に進行していく間に、ある程度熱凝固が進行
してからも化学膨張剤の炭酸ガスが発生することにより
該生地組織中に多数の大きな不定型な空洞が無差別に形
成されるようにする。The liquid egg used in the present invention mainly has a steamed bread having a yellow appearance like an egg roast after being steamed, and eliminates the influence on flavor and aroma due to the addition of a large amount of egg white. . Saccharides mainly have a relatively brittle and chewy texture when steamed bread after steaming is chewed with teeth, and dispel the influence on flavor and aroma due to the addition of a large amount of egg white. The chemical leavening agent is that steamed bread dough to which a large amount of egg white has been added starts to heat coagulate at a relatively low temperature, and while heat coagulation gradually progresses inside the dough, even after heat coagulation progresses to some extent. The generation of carbon dioxide as a chemical expanding agent causes a large number of large irregular cavities to be indiscriminately formed in the fabric tissue.
【００２１】本発明の製造方法において、極力泡立てな
いように撹拌することにより、蒸しパンの比較的強い弾
力性若しくは復元性およびしこしことした歯ごたえのあ
る食感が失われないようにする。高い蒸し温度雰囲気下
で比較的急速に蒸成することにより、速やかに蒸しパン
生地の中心部まで加熱して膨張を促進した後に、蒸しパ
ン生地の表面のみを熱凝固させてから、該生地の内部へ
と熱凝固を次第に進行させて行くことにより、該生地組
織中により大きく、かつより多くの空洞壁を形成させ易
くなる。蒸成後の蒸しパンの表面に焦げ目を形成するこ
とにより、上述した液卵の添加とともに、蒸しパンが玉
子焼き、特に厚焼き玉子のような外観的特徴を呈するよ
うにすることができる。In the production method of the present invention, the stirring is performed so as not to foam as much as possible, so that the relatively strong elasticity or resilience of the steamed bread and the chewy texture of the steamed bread are not lost. By steaming relatively quickly in a high steaming temperature atmosphere, quickly heating to the center of the steamed bread dough to promote expansion, then heat-coagulating only the surface of the steamed bread dough, and then into the dough By gradually progressing the heat coagulation, it becomes easier to form larger and more cavity walls in the dough structure. By forming the brown spots on the surface of the steamed bread after the steaming, the steamed bread can be provided with the appearance characteristics of an egg, especially a thick-baked egg, in addition to the addition of the liquid egg described above.
【００２２】[0022]
【実施例】本発明の詳細を実施例で説明する。本発明は
これら実施例によって何ら限定されるものではない。 《配合》 小麦粉（薄力粉） １００ 糖類（グラニュー糖） １１５ 液卵（全卵） ３５ 液状卵白 １２５ 油脂（液状） ２５ 化学膨張剤 ５．３ 水 ３５DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples. << Blending >> Flour (soft flour) 100 Saccharide (granulated sugar) 115 Liquid egg (whole egg) 35 Liquid egg white 125 Oil and fat (liquid) 25 Chemical swelling agent 5.3 Water 35
【００２３】《工程》 糖類、液卵および卵白を約２分３０秒間撹拌し、 次に、油脂および水を添加して１分間弱撹拌した後、 小麦粉および化学膨張剤を添加して１分間弱撹拌して
生地を作成する。撹拌終了後の生地比重を１．１に調整
した。 作成した生地を縦、横それぞれ２５ｃｍ、高さ３．５
ｃｍの蒸成用型枠（木製）に流し込んで均等にならす。 型枠を蒸しボックスに入れて、蒸気圧１．２〜１．
３、蒸成雰囲気温度９９〜１００℃に調整して約１２分
間蒸成する。 蒸成後の蒸しパンの表面（上面）を２２０〜２３０℃
に加熱した鉄板に押し付けて焦げ目を形成する。 上面に焦げ目を形成した蒸しパンを二つ用意し、二つ
の蒸しパンを焦げ目が形成されていない反対側裏面（下
面）を重ね合わせて両側に焦げ目が形成された蒸しパン
（縦、横それぞれ約２４ｃｍ、高さ約６．５ｃｍ）を製
造する。 前記重ね合わせた蒸しパンを縦横等分して４つに切断
した後、角から中心に向かいカットして２等辺三角形を
構成するように切断すると、２等辺の各辺が１２ｃｍで
ある直角２等辺三角形（側面）で厚さ（重ね合わせた厚
さ）が６．５ｃｍ（正面）のような厚い蒸しパンができ
あがる。あるいは、前記重ね合わせた蒸しパンを刃型を
使用して一回で直角２等辺三角形を構成するように切断
してもよい。<Step> The saccharide, liquid egg and egg white are stirred for about 2 minutes and 30 seconds, and then oil and fat and water are added, and the mixture is slightly stirred for 1 minute. Stir to make dough. After completion of the stirring, the dough specific gravity was adjusted to 1.1. The created dough is 25cm in length and width, 3.5cm in height.
Pour into a steaming mold (wooden) of cm and level evenly. Put the mold in the steaming box and set the steam pressure to 1.2-1.
3. Steaming is performed for about 12 minutes while adjusting the steaming atmosphere temperature to 99 to 100 ° C. The surface (upper surface) of the steamed bread after steaming is 220 to 230 ° C.
To form a brown spot. Prepare two steamed breads with a browned top surface, and place the two steamed breads on the opposite back side (lower surface) where the browned portions are not formed and steamed bread with browned sides formed on both sides (approximately both vertically and horizontally) 24 cm, height about 6.5 cm). The superimposed steamed bread is equally divided vertically and horizontally, cut into four pieces, and then cut from the corners toward the center to form an isosceles triangle. When the isosceles sides are each 12 cm, a right-angled isosceles is obtained. A thick steamed bread with a triangle (side) and a thickness (overlapping thickness) of 6.5 cm (front) is completed. Alternatively, the superimposed steamed bread may be cut into a right-angled isosceles triangle at one time using a blade.
【００２４】《評価》こうして製造した蒸しパンは以下
のような特徴を有していた。すなわち、 （イ）弾力感がある食感をもつ。 （ロ）しこしことした歯ごたえがありながら歯でかむと
比較的脆くて噛みやすい食感をもつ。 （ハ）従来の蒸しパンと同様に柔らかくてしっとり感が
あり、しかもくちどけが比較的良好である。 （ニ）朝食、昼食等に適した飽きのこない風味である。 （ホ）外観が黄色い玉子焼き、特に厚焼き玉子のような
蒸しパンである。 （ヘ）さらには、この蒸しパンのクラム組織は弾力性お
よび復元性が大きいため、前記工程のに記載した方法
で切断したとしても切断部は直ちに復元し、潰れたり、
または圧迫されたままとなることはなく、大きなボリュ
ーム感を呈するようになる。前記蒸しパンの切断面に
は、多数の大きな、蒸成時の蒸しパン生地の高さ方向に
比較的長く形成された空洞が無差別に現れていた。<< Evaluation >> The steamed bread thus produced had the following characteristics. That is, (a) it has an elastic texture. (B) While chewy, it has a relatively brittle and chewy texture when chewed with teeth. (C) As in the case of the conventional steamed bread, the bread is soft and moist, and the kneading is relatively good. (D) It has a timeless flavor suitable for breakfast and lunch. (E) Steamed bread with a yellow appearance, such as an egg-baked egg. (F) Furthermore, since the crumb tissue of the steamed bread has high elasticity and resilience, even if it is cut by the method described in the above step, the cut portion is immediately restored and crushed,
Or, it does not remain squeezed, but comes to have a large volume feeling. On the cut surface of the steamed bread, a large number of large cavities formed relatively long in the height direction of the steamed bread dough at the time of steaming appeared indiscriminately.
【００２５】実施例１〜２および比較例１〜３ 表１に示す配合（単位 重量％）・工程条件で蒸しパン
を製造し、製造した蒸しパンについて多数の訓練を受け
た専門のパネラーにより評価をし、その結果を表２に示
した。Examples 1 and 2 and Comparative Examples 1 to 3 Steamed bread was manufactured under the composition (unit weight%) and process conditions shown in Table 1, and the manufactured steamed bread was evaluated by a number of trained professional panelists. And the results are shown in Table 2.
【００２６】なお、蒸しパンを製造する工程条件は、実
施例については表１に記載のない条件は前記実施例に従
い、また比較例についてはほぼ常法に従った。As for the process conditions for producing steamed bread, the conditions not described in Table 1 for the examples were in accordance with the examples described above, and those for the comparative examples were substantially in accordance with conventional methods.
【００２７】[0027]
【表１】 [Table 1]
【００２８】[0028]
【表２】 ◎ 特に良い 〇 良い △ 普通か、良さを感じない × 悪い[Table 2] ◎ Particularly good 〇 Good △ Normal or not good × Bad
【００２９】[0029]
【発明の効果】上述した従来の蒸しパンにはないような
新しい独特の食感、すなわち弾力感がある食感の蒸しパ
ンを提供することができる。また、しこしことした歯ご
たえがありながら歯でかむと比較的脆くて噛みやすい食
感の蒸しパンを提供することができる。さらに従来の蒸
しパンと同様に柔らかくてしっとり感があり、しかもく
ちどけが比較的良好な蒸しパンを提供することができ
る。朝食、昼食等に適した飽きのこない風味の蒸しパン
を提供することができる。さらに、外観が黄色い玉子焼
き、特に厚焼き玉子のような蒸しパンを提供することが
できる。As described above, it is possible to provide a steamed bread having a new and unique texture, which is not available in the above-mentioned conventional steamed bread, that is, a texture with elasticity. Further, it is possible to provide a steamed bread having a texture that is relatively brittle and easy to chew when chewed with teeth while having a firm texture. Further, the steamed bread can be provided with a soft and moist feeling similar to the conventional steamed bread, and with a relatively good kissing. It is possible to provide steamed bread with a timeless flavor suitable for breakfast, lunch and the like. Further, a steamed bread having a yellow appearance, such as a fried egg, particularly a thick fried egg, can be provided.
フロントページの続き (72)発明者 佐々木 昌彦 東京都千代田区岩本町３−10−１ 山崎製 パン株式会社内 Ｆターム(参考） 4B032 DB01 DK11 DK49 DL01 DP54 DP63 Continuation of the front page (72) Inventor Masahiko Sasaki 3-10-1 Iwamotocho, Chiyoda-ku, Tokyo Yamazaki Baking Co., Ltd. F term (reference) 4B032 DB01 DK11 DK49 DL01 DP54 DP63
Claims (13)
張剤および水を撹拌した生地を蒸成することからなる蒸
しパンにおいて、前記生地が前記液卵とは別に卵白を含
有することを特徴とする蒸しパン。1. A steamed bread comprising steaming a dough in which at least flour, sugar, liquid egg, a chemical expanding agent and water are stirred, wherein the dough contains egg white separately from the liquid egg. Steamed bread.
量で含有する請求項１の蒸しパン。2. The steamed bread according to claim 1, wherein the egg white is contained in an amount of 70% or more as liquid egg white.
請求項１または２の蒸しパン。3. The steamed bread according to claim 1, wherein the liquid egg is contained in the dough in an amount of 10 to 50%.
求項１、２または３のいずれかの蒸しパン。4. The steamed bread according to claim 1, wherein the saccharide is contained in the dough in an amount of 50% or more.
る請求項１ないし４のいずれかの蒸しパン。5. The steamed bread according to claim 1, which contains more than 5% of said chemical expanding agent.
張剤および水を撹拌した生地を蒸成することからなる蒸
しパンの製造方法において、前記生地に前記液卵とは別
に卵白を添加することを特徴とする蒸しパンの製造方
法。6. A method for producing a steamed bread, comprising steaming a dough obtained by stirring at least flour, sugar, liquid egg, a chemical expanding agent and water, wherein egg white is added to the dough in addition to the liquid egg. A method for producing steamed bread, characterized in that:
加する請求項６の蒸しパンの製造方法。7. The method for producing a steamed bread according to claim 6, wherein said egg white is added in an amount of 70% or more as liquid egg white.
請求項６または７の蒸しパンの製造方法。8. The method for producing steamed bread according to claim 6, wherein the liquid egg is added in an amount of 10 to 50% in the dough.
求項６、７または８のいずれかの蒸しパンの製造方法。9. The method for producing a steamed bread according to claim 6, wherein the dough contains 50% or more of the saccharide.
る請求項６ないし９のいずれかの蒸しパンの製造方法。10. The method for producing a steamed bread according to claim 6, wherein the chemical swelling agent is contained in an amount exceeding 5%.
度雰囲気下で蒸す請求項６ないし１０のいずれかの蒸し
パンの製造方法。11. The method for producing a steamed bread according to claim 6, wherein the steaming is steamed in a steaming temperature atmosphere of 99 ° C. to 103 ° C.
表面に焦げ目を形成する請求項６ないし１１のいずれか
の蒸しパンの製造方法。12. The method for producing a steamed bread according to claim 6, wherein a brown spot is formed on at least one surface of the steamed bread after the steaming.
目が形成された二つの蒸しパンを焦げ目が形成されてい
ない反対側裏面を重ね合わせて切断することにより、両
側に焦げ目が形成された蒸しパンを製造する請求項１２
の蒸しパンの製造方法。13. A steamed bread having burnt spots formed on both sides by cutting and cutting two steamed breads each having burnt spots on at least one surface by overlapping the opposite back faces where no burnt spots are formed. Claim 12
Method of producing steamed bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26893599A JP3408209B2 (en) | 1999-09-22 | 1999-09-22 | Steamed bread and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26893599A JP3408209B2 (en) | 1999-09-22 | 1999-09-22 | Steamed bread and method for producing the same |
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| Publication Number | Publication Date |
|---|---|
| JP2001086924A true JP2001086924A (en) | 2001-04-03 |
| JP3408209B2 JP3408209B2 (en) | 2003-05-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP26893599A Expired - Lifetime JP3408209B2 (en) | 1999-09-22 | 1999-09-22 | Steamed bread and method for producing the same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7223433B2 (en) * | 2001-06-13 | 2007-05-29 | Janet Wong | Flour/starch blend for preparing stuffed rolls wrappers |
| JP2011010911A (en) * | 2009-07-03 | 2011-01-20 | Panasonic Corp | Bread maker with steaming function |
| IT202000020968A1 (en) * | 2020-09-03 | 2022-03-03 | Pra Claudio Dai | SLICED FOOD PRODUCT FOR THE APPLICATION OF A SPREADABLE PRODUCT |
-
1999
- 1999-09-22 JP JP26893599A patent/JP3408209B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7223433B2 (en) * | 2001-06-13 | 2007-05-29 | Janet Wong | Flour/starch blend for preparing stuffed rolls wrappers |
| JP2011010911A (en) * | 2009-07-03 | 2011-01-20 | Panasonic Corp | Bread maker with steaming function |
| IT202000020968A1 (en) * | 2020-09-03 | 2022-03-03 | Pra Claudio Dai | SLICED FOOD PRODUCT FOR THE APPLICATION OF A SPREADABLE PRODUCT |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3408209B2 (en) | 2003-05-19 |
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