To provide a method for producing canned bread avoidable of preservation state deterioration caused by various bacteria, suitable for long term preservation and capable of hygienically and smoothly taken out when decanned.
The canned bread is produced by a process comprising a step S1 for producing bread dough, a step S2 for dividing the bread dough, rounding the bread dough and putting the bread dough in a cup paper, a fermenting step S3 for fermenting the bread dough with the cup paper, a baking step S4 for baking the bread dough with the cup paper, a filling step S5 for filling the baked bread with the cup paper in an empty can having an opening at one end, a winding up step S6 winding up a can cap on the opened one end of the empty can after vacuum/sterilization treatment, and a sterilizing step S7 for sterilizing the can closed with the can cap, with the cap paper and bread filled inside the can, by using high temperature steam.
COPYRIGHT: (C)2008,JPO&INPIT
UMEMURA MASAHARU
Hironori Honda
Toshimitsu Ichikawa
Takeshi Takamatsu
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