Title:
PRODUCTION OF POROUS HYDROUS FOOD MADE OF WHEAT FLOUR
Document Type and Number:
Japanese Patent JP3046538
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To produce the subject food excellent in palatability, taste and productivity and suitable for bread by soaking the surface layer of a porous hydrous food made of wheat flour with an emulsifying agent before baking, etc., subsequently reducing the volume, freezing the food and re-heating the frozen product to recover the bulkiness.
SOLUTION: The surface layer of a porous hydrous food made of wheat flour is soaked with a solution or dispersion in water and/or an alcohol of an emulsifier such as lecithin before baking or after (half-)baking by coating, dipping or spraying. Subsequently, after the volume is reduced by compressing, the product is frozen. The frozen product is re-heated to recover the bulkiness, and thus the objective porous hydrous food made of wheat flour is produced. Further, the emulsifier is preferably contained in an amount of 0.1-1000mg per 100cm2 of the surface layer.
Inventors:
Naoaki Hayakawa
Koji Mine
Koji Mine
Application Number:
JP34039595A
Publication Date:
May 29, 2000
Filing Date:
December 27, 1995
Export Citation:
Assignee:
Kao Corporation
International Classes:
A21D13/00; A21D15/08; (IPC1-7): A21D15/08; A21D13/00
Domestic Patent References:
| JP4237453A | ||||
| JP5426346A | ||||
| JP2222639A | ||||
| JP63273430A | ||||
| JP9140322A | ||||
| JP9163918A |
Attorney, Agent or Firm:
Kaoru Furuya (3 outside)