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 carrage...