CHINESE BUN AND CHINESE BUN DOUGH

• Main Authors: KATAHIRA RYOTA, OGAWA AKIHIRO
• Format: Patent
• Language: English; Japanese
• Published: 13.04.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To improve preservability in a steamer (thermal insulation container) and microwave resistance of Chinese bun.SOLUTION: There is provided a Chinese bun containing ι carrageenan and organic acid monoglyceride in a dough. There is provided a Chinese bun dough containing ι carrageenan and organic acid monoglyceride. The organic acid monoglyceride preferably exists with a lamellar structure. There is provided a manufacturing method of the Chinese bun including mixing a composition containing ι carrageenan and organic acid monoglyceride with wheat flour to obtain the Chinese bun dough and wrapping ingredients by the dough.SELECTED DRAWING: None 【課題】中華まん類の蒸し器（保温器）での保存性及び電子レンジ耐性を改善する。【解決手段】生地にιカラギーナン及び有機酸モノグリセリドを含有する中華まん類。ιカラギーナン及び有機酸モノグリセリドを含有する中華まん生地。有機酸モノグリセリドはラメラ構造体で存在することが好ましい。ιカラギーナン及び有機酸モノグリセリドを含有する組成物と小麦粉を混合して中華まん生地を得、該生地で具材を包むことを特徴とする中華まん類の製造方法。【選択図】なし