WRAPPED FILLING FOOD PRODUCTION METHOD

To provide a wrapped filling food production method involving a heating process in which gap occurrence between dough of a wrapped filling food and filling wrapped in the dough is prevented.SOLUTION: There is provided a wrapped filling food whose filling has curdlan blended therein, thereby reducing...

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Bibliographische Detailangaben
Hauptverfasser:	MATSUYAMA YUSUKE, NAMIKI MASATO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	To provide a wrapped filling food production method involving a heating process in which gap occurrence between dough of a wrapped filling food and filling wrapped in the dough is prevented.SOLUTION: There is provided a wrapped filling food whose filling has curdlan blended therein, thereby reducing the risk of gap occurrence between filling and dough when the food is heated. There is also provided a method which includes causing filling of a wrapped filling food to contain curdlan, thereby reducing the risk of gap occurrence between the filling and dough when the wrapped filling food is heated.SELECTED DRAWING: None 【課題】本発明の課題は、加熱工程を伴う包餡食品の製造方法であって、包餡食品の生地と該生地に内包される餡の間の空隙の発生が抑制された包餡食品の製造方法を提供することにある。【解決手段】本発明は、包餡食品の餡にカードランを配合することで、加熱しても餡と生地の空隙が生じにくい包餡食品を提供することができる。また、包餡食品の餡にカードランを含有させることで加熱しても生地と餡の間の空隙を生じにくくする方法を提供できる。【選択図】なし