PROBLEM TO BE SOLVED: To provide a Xiaolongbao having sufficient resistance to a steamer, having juicy feeling of an ingredient material, and causing neither shape collapse nor food feeling deterioration even when defrosting and cooking to eat after frozen storage.SOLUTION: There is provided a Xiaolongbao produced by wrapping an ingredient material with a skin containing a flour, wherein the Xiaolongbao includes a lamella structure of an organic acid monoglyceride in the skin and/or the ingredient material. A production method of the Xiaolongbao comprises preparing a dispersion liquid provided by dispersing the organic acid monoglyceride in water at 45-100°C, mixing the dispersion liquid with the flour to produce the skin, and wrapping the ingredient material with the skin. Alternatively the production method of the Xiaolongbao comprises producing a mixture provided by mixing the dispersion liquid with the ingredient material and wrapping the mixture with the skin.COPYRIGHT: (C)2013,JPO&INPIT【課題】十分な蒸し器耐性があり、具材のジューシー感があり、冷凍保存後に解凍、調理して食する時も形が崩れず、食感も低下しない小籠包を提供する。【解決手段】粉類を含む皮に、具材を包んでなる小籠包であって、該皮および/または具材に、有機酸モノグリセリドのラメラ構造体を含む小籠包。45~100℃で水に有機酸モノグリセリドを分散させた分散液を調製し、該分散液と粉類とを混合して皮を製造し、該皮に具材を包む小籠包の製造方法。或いは該分散液と具材とを混合した混合物を製造し、皮に該混合物を包む小籠包の製造方法。【選択図】なし
