To provide a new type swollen food having improved palatability without damaging the swelling function of the food, and a method for producing the swollen food.
The dough for the swollen food contains cereal flours, a gelatinous material having a melting point of 50-85C is nonuniformly dispersed in the dough and the amount of the gelatinous material is 5-100 pts.wt. based on 100 pts.wt. of the cereal flours in the dough for the swollen food. The invention further provides a swollen food produced by heating the dough for the swollen food, and a method for producing a swollen food by heating the swollen food dough containing nonuniformly dispersed gelatinous material until the dough temperature becomes higher than the melting point of the gelatinous material.
MORIZUMI YOSHITO
GOTO MASAHIRO
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