PROBLEM TO BE SOLVED: To provide a skin dough and a skin for a wrapped filling food, which retard quality degradation caused by starch retrogradation without deteriorating dough quality, taste and palatability of the skin for the wrapped filling food.SOLUTION: The wrapped filling food is produced by using the skin dough for the wrapped filling food, which is produced by preparing a substance having ice crystallization inhibiting activity from an extract of a vegetable of e.g. family Brassicaceae and family Umbelliferae as a raw material and dispersing a prescribed quantity of the substance in a dough. Quality degradation caused by the starch retrogradation can be retarded by using the skin without deteriorating the dough quality of the skin even after freezing and thawing.COPYRIGHT: (C)2012,JPO&INPIT【課題】包あん食品用の皮の生地物性、食味及び食感を損なうことなく、澱粉老化に伴う品質劣化を改良した包あん食品用の皮生地及び皮を提供する。【解決手段】アブラナ科、セリ科等の植物由来の抽出物を原料とした、氷結晶化阻害活性を有する物質を、生地中に、所定量分散させた包あん食品用皮生地を用いて、包あん食品を製造する。このことにより、凍結・解凍を経ても皮の生地物性を損ねることなく、澱粉老化に伴う品質劣化を改良することができる。【選択図】なし
