UNBAKED CHINESE DUMPLINGS, BAKED CHINESE DUMPLINGS AND PROCESS FOR PRODUCING THE SAME

Title:

UNBAKED CHINESE DUMPLINGS, BAKED CHINESE DUMPLINGS AND PROCESS FOR PRODUCING THE SAME

Document Type and Number:

WIPO Patent Application WO/2004/004493

Kind Code:

A1

Abstract:

It is intended to provide a steam-baked Chinese dumpling such as steam-baked jiao-zu, steam-baked shao-mai, steam-baked won-ton or steam-baked bread in which deterioration of the crispy texture of the baked wrapping can be sufficiently prevented even after the long passage of time or in the case of frozen storage, the Chinese dumpling in the unbaked state, and a process for producing the same. The unbaked Chinese dumpling as described above contains a cereal flour and a powdery starch hydrolyzate (A-1) having a bulk density of 3.0 ml/g or above and have an agent inhibiting the deterioration of the crispy texture of the baked wrapping, which is used to inhibit deterioration of the crispy texture of the pasta wrapping after steam-baking with the passage of time, on the outer surface of the pasta wrapping.

Inventors:

KITAGAWA AKIHIRO (JP)
KITAGAWA MARIKO (JP)

Application Number:

PCT/JP2003/008518

Publication Date:

January 15, 2004

Filing Date:

July 04, 2003

Export Citation:

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Assignee:

NICHIREI KK (JP)
KITAGAWA AKIHIRO (JP)
KITAGAWA MARIKO (JP)

International Classes:

A21D2/18; A21D8/06; A21D13/00; A23L7/109; A23L35/00; (IPC1-7): A23L1/48; A23L1/16

Foreign References:

JPH08242784A	1996-09-24
JPH08173072A	1996-07-09
JP2002000174A	2002-01-08