| 摘要 |
<P>PROBLEM TO BE SOLVED: To prevent foods from adhering each other after their cooking and from breaking during eating in the foods prepared by using a skin of chaotzu, shao-mai, etc. <P>SOLUTION: This food dough or food dough composition is provided by containing mainly starch and consisting of 1.0-50 g rice flour based on 100g starch (preferably, 1.0-43 g rice flour based on 100 g starch, more preferably, 1.0-26 g rice flour based on 100 g starch, and further preferably 2.5-12 g rice flour based on 100 g starch). These are suitable for preparing the skins or noodles of Chinese cooking (preferably the skins of Chinese bun, chaotzu or shao-mai, and more preferably transparent skin of the Chinese bun, chaotzu or shao-mai). Thereby, the adherence of the foods each other, the breakage of the skins, etc., are improved. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
