Title:
SHELL FOR CHINESE DUMPLING
Document Type and Number:
Japanese Patent JPH01120259
Kind Code:
A
Abstract:
PURPOSE:To prepare the titled shell having high resistance to the sticking of the shells with each other and suitable for GIAOZ (meat dumpling), HARUMAKI (egg dough rapped around minced meat, etc., and fried in deep fat), by mixing starch and lecithin at a specific mixing ratio, adding water to the mixture, gelatinizing with heat, drying and pulverizing the product and adding the obtained lecithin starch to a raw material. CONSTITUTION:(A) Starch (e.g. potato starch) is mixed with (B) a lecithin (e.g. soybean lecithin or yolk lecithin) at a weight ratio of 95:5-70:30 and added with (C) water. The mixture is gelatinized by heating above the gelatinization temperature, dried and pulverized to obtain lecithin starch. The objective shell is prepared by adding the obtained lecithin starch to (D) wheat flour used as raw material in an amount of preferably 0.5-3.0wt.%.
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Inventors:
ISEZAKI TETSUO
OCHIAI KAZUO
HISADA YOJI
OCHIAI KAZUO
HISADA YOJI
Application Number:
JP27875087A
Publication Date:
May 12, 1989
Filing Date:
November 04, 1987
Export Citation:
Assignee:
KANEGAFUCHI CHEMICAL IND
International Classes:
A23L1/0522; A21D2/18; A21D2/32; A23L7/109; (IPC1-7): A21D2/18; A21D2/32; A23L1/16; A23L1/195
Attorney, Agent or Firm:
Shinichi Asano
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