Fermented dumpling wrapper and preparation method therefor
A composition of wheat flour, dry yeast, and baking powder enables the production of fluffy fermented dumplings without separate fermentation, addressing the challenge of producing steamed bun-like dumplings on conventional lines, enhancing productivity and efficiency.
WO2025216583A1 Publication Date: 2025-10-16CJ CHEILJEDANG CORP
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Patent Information
- Application Number
- PCT/KR2025/004951
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2024-04-12
- Filing Date
- 2025-04-11
- Publication Date
- 2025-10-16
AI Technical Summary
Technical Problem
Conventional dumpling production lines lack the ability to produce fermented dumplings with a soft, fluffy texture similar to steamed buns without using separate fermentation equipment, leading to increased worker burden and reduced productivity.
Method used
A composition comprising wheat flour, dry yeast, and baking powder, with specific ratios, is used to create a fermented dumpling skin that mimics the texture and shape of steamed buns, eliminating the need for a separate fermentation process.
Benefits of technology
The composition allows for the production of fluffy and soft fermented dumplings with hardness, volume expansion, and thickness expansion similar to steamed buns, enabling one-way automated production and reducing manufacturing time and costs.
✦ Generated by Eureka AI based on patent content.
Abstract
The present application relates to a composition for preparing a fermented dumpling wrapper, a dumpling wrapper prepared using same, a fermented dumpling, and a method for preparing a fermented dumpling.
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