Title:
POROUS WATER-CONTAINING FLOUR FOOD
Document Type and Number:
Japanese Patent JP3425307
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a porous water-containg flour food improved in quality such as crisp and taste and restoration property by reducing volume after heating and mixing specified albumen powder into the food such as compression and restoration bread, whose volume is restored by re-heating.
SOLUTION: As for this porous water-containing flour food whose volume is reduced after heating and restored by re-heating, albumen powder having elasticity being than 100g, preferably, more than 150g at the time of heating solidification of an albumen gel is mixed by 0.5-20wt.%, preferably, 1-10wt.% in terms of flour. As the albumen powder, it is preferable that the water leaving rate of the gel at the time of heating solidification is equal to below 9%, especially, equal to below 5%. It is also preferable that the volume reduction rate of targed food is 0.2-0.5(height ratio) to 1 (semi-finished) food after heating. It is adequate that a freezing or refrigerating process is provided after or simultaneously with process for reducing volume. It is also adequate that re-heating is executed through the use of a microwave oven from the viewpoint of convenience and restoration.
Inventors:
Tomoko Fukunaga
Masanori Komikado
Masanori Komikado
Application Number:
JP24285796A
Publication Date:
July 14, 2003
Filing Date:
September 13, 1996
Export Citation:
Assignee:
Kao Corporation
International Classes:
A21D2/34; A21D13/00; A21D15/00; A21D17/00; (IPC1-7): A21D15/00; A21D2/34; A21D13/00; A21D17/00
Other References:
【文献】国際公開96/028036(WO,A1)
Attorney, Agent or Firm:
Kaoru Furuya (3 outside)