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US 12,520,864 B2Granted
Xiaolongbao comprising carrageenan as the gelling agent in the filling
AssigneeThe XCJ Corp.
InventorsJosh Yau, Zhaozhi Huang, Jennifer Liao, Caleb Wang, Yujing Zhu
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Abstract
Various aspects of the disclosure relate to food, specifically a xiaolongbao or “soup dumpling” comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising carrageenan as a gelling agent, in which the gel filling is a thermally-reversible gel. Food comprising such gel fillings can be vegetarian or vegan and advantageously allow the re-solidification of the gelling agent following heating to reform the gel filling in the heated food.
Claims7
A steamed xiaolongbao, comprising:
- a steamed outer dough layer partially or completely surrounding a heated filling,
- wherein the heated filling comprises (i) one or more solid food ingredients selected from the group consisting of fruit and vegetable or a combination thereof, and (ii) a heated gel filling comprising carrageenan, locust bean gum, cation, and water, wherein the gel filling has a liquid phase and a solid phase such that the liquid phase is not dispersed within the solid phase of the heated gel filling;
- and
- wherein the gel filling is thermally-reversible such that when the steamed xiaolongbao is cooled to a temperature between 18 degrees Celsius and 27 degrees Celsius over 15 minutes, the liquid phase is dispersed within the solid phase of the gel filling.
1 more element
Dependencies are inferred from the claim text.