POROUS WATER-CONTAINING FLOUR FOOD

Japanese Patent JP3662360

B2

PROBLEM TO BE SOLVED: To obtain the food such as compression and restoration bread, capable of improving restoration property when its volume is reduced after baking and restored by re-heating and also suppressing restoration during freezing preservation by using dough is which a specified quantity of α-conversion starch is mixed.
SOLUTION: Dough whose volume is reduced after heating, a feature for restoring volume by re-heating is provided and α-conversion starch is mixed by 1-20 pts.wt., preferably, 1-3 pts.wt. to raw flour 100 pts.wt. It is favorable that α-conversion starch is adopted as α-conversion starch. The volume of heated porous water-containing flour food is reduced by a method such as heating compression by a press machine in order to obtain target food. It is aldo favorable that the reduction rate of volume is 0.2-0.5 (height ratio) to 1 semi-punished food after heating. It is adequate that process for a freezing or refrigerating processing is provided after or simultaneously with process for reducing volume. It is also adequate that re-heating is executed through the used of an microwave oven from the viewpoint of convenience and restoration.

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Naoki Hosoya
Tomoko Fukunaga
Naoto Kudo
Masanori Komimon

JP24326396A

June 22, 2005

September 13, 1996

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Kao Corporation

A21D2/18; A21D13/00; A21D15/00; (IPC1-7): A21D15/00; A21D2/18; A21D13/00

JP8066148A
JP59175845A

US3189463

Kaoru Furuya
Takahiko Mizobe
Satoshi Furuya
Shinji Mochida

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