PROBLEM TO BE SOLVED: To provide a manufacturing method of a burned steamed food wrapping filling, suppressing deterioration of a dough due to moisture adhesion for long time and providing various textures or flavors by steam cooking foods wrapping filling and further burning the same.SOLUTION: A method has a dough preparation process S10 for preparing a dough from a dough raw material D, a molding process S30 for injecting a filing wrapping member into inside of the dough and molding a member wrapping filling, a fermentation process S40 for fermenting the filing wrapping member at a temperature range of 27 to 50°C for 5 to 80 min. to obtain a fermented filing wrapping member, a steam process S50 for steaming the fermented filing wrapping member for 3 to 30 min. to obtain steamed filing wrapping member, and a burning process S60 for burning the steamed filing wrapping member at 150 to 300°C for 1 to 30 min. to obtain a burned steamed food wrapping filling.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】包あん食品を蒸し調理してさらに焼成することにより、長時間の水分付着による生地の劣化を抑制するとともに、多様な食感や風味が得られる焼成蒸し包あん食品の製造方法を提供する。【解決手段】生地原料Dから生地を調製する生地調製工程S10と、生地の内部にあん部材を注入して包あん部材を成形する成形工程S30と、27~50℃の温度域で5~80分間かけて包あん部材を発酵して発酵包あん部材を得る発酵工程S40と、3~30分間かけて発酵包あん部材を蒸し上げて蒸し包あん部材を得る蒸し工程S50と、150~300℃で1~30分間かけて蒸し包あん部材を焼成して焼成蒸し包あん食品を得る焼成工程S60とを備える。【選択図】図1
