JPS57170172A - Method for improving quality of giaoz and shao-mai - Google Patents

Method for improving quality of giaoz and shao-mai

Info

Publication number
JPS57170172A
JPS57170172A JP56053165A JP5316581A JPS57170172A JP S57170172 A JPS57170172 A JP S57170172A JP 56053165 A JP56053165 A JP 56053165A JP 5316581 A JP5316581 A JP 5316581A JP S57170172 A JPS57170172 A JP S57170172A
Authority
JP
Japan
Prior art keywords
giaoz
shao
mai
hydrolyzate
amylase
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP56053165A
Other languages
Japanese (ja)
Inventor
Katsuo Wakao
Waka Inamura
Kazuo Okada
Tsunero Oda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NIKKEN KAGAKU KK
Nikken Chemicals Co Ltd
Original Assignee
NIKKEN KAGAKU KK
Nikken Chemicals Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NIKKEN KAGAKU KK, Nikken Chemicals Co Ltd filed Critical NIKKEN KAGAKU KK
Priority to JP56053165A priority Critical patent/JPS57170172A/en
Publication of JPS57170172A publication Critical patent/JPS57170172A/en
Pending legal-status Critical Current

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  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: To prepare GIAOZ (a long-shaped dumpling stuffed with minced pork), SHAO-MAI (a purse-shaped dumpling stuffed with minced pork), HARU-MAKI (a Chinese dish prepared by wrapping minced pork, etc. with a thin pastry sheet, and frying in oil), etc., having excellent freeze preservability, by adding hydrolyzed starch composed mainly of polymeric dextrin obtained by hydrolyzing waxy starch with amylase.
CONSTITUTION: Waxy starch is hydrolyzed with α-amylase until the viscosity of the hydrolyzate reaches 15W350cps at 20% concentration (measured by B-type viscometer at 25°C). The hydrolyzate is treated with β-amylase, and if necessary, the low molecular weight decomposition product is removed to obtain hydrolyzed starch composed mainly of polymeric dextrin having an average molecular weight of 100,000W2,000,000 and a branched-chain content of ≤50%. 0.3W3pts. of the hydrolyzate is added to 100pts. of wheat flour used as a raw material of GIAOZ, SHAO-MAI, etc.
COPYRIGHT: (C)1982,JPO&Japio
JP56053165A 1981-04-10 1981-04-10 Method for improving quality of giaoz and shao-mai Pending JPS57170172A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56053165A JPS57170172A (en) 1981-04-10 1981-04-10 Method for improving quality of giaoz and shao-mai

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56053165A JPS57170172A (en) 1981-04-10 1981-04-10 Method for improving quality of giaoz and shao-mai

Publications (1)

Publication Number Publication Date
JPS57170172A true JPS57170172A (en) 1982-10-20

Family

ID=12935241

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56053165A Pending JPS57170172A (en) 1981-04-10 1981-04-10 Method for improving quality of giaoz and shao-mai

Country Status (1)

Country Link
JP (1) JPS57170172A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3815549A4 (en) * 2018-06-29 2022-03-23 Ajinomoto Co., Inc. Frozen gyoza and method for producing same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3815549A4 (en) * 2018-06-29 2022-03-23 Ajinomoto Co., Inc. Frozen gyoza and method for producing same

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