Patents Assigned to Nichirel Corporation
  • Publication number: 20050271784
    Abstract: The present invention provides fried Chinese dumplings, such as fried jiao-zi, shao-mai, won-ton, and steamed bread, unfried Chinese dumplings, and methods for producing the same, wherein deterioration of the crispness of their browned skin is sufficiently inhibited after the dumplings are fried, even when a certain period of time is passed after frying, or even when the dumplings are stored in a frozen state. The unfried Chinese dumpling of the present invention has a crispness deterioration inhibitor provided on the external surface of the dough sheet for inhibiting deterioration with time of crispness of the dough sheet after the dumpling is fried. The inhibitor comprising grain powders and a starch hydrolysate (A-1) in powder form having a bulk density of not lower than 3.0 ml/g.
    Type: Application
    Filed: July 4, 2003
    Publication date: December 8, 2005
    Applicant: Nichirel Corporation
    Inventors: Akihiro Kitagawa, Mariko Kitagawa