To produce the food such as compressed restorable bread, the volume of which can be restored by reheating it and which has superior volume restorability at the time of performing the reheating and is excellent in feeling at the time of eating it, flavor, appearance, etc., by (partially) baking dough having storage modulus of a specified value or less at the end of dough-mixing and thereafter, reducing the volume of the (partially) baked product.
In this production, dough having a ≤30,000dyn/cm2 or preferably ≤20,000dyn/ cm2 storage modulus value at the end of dough-mixing is (partially) baked and thereafter, the volume of the (partially) baked product is reduced. In order to adjust the storage modulus value of the dough to ≤30,000dyn/cm2, increasing the oil content of the dough, adding an emulsifying agent to the dough-mixing material or completing the dough-mixing by performing mixing sufficient to give the dough a development state somewhat beyond the optimum development state (in the let-down stage), is recommended. In order to reduce the volume, for example, a food (semi-finished) product after heat treatment (i.e., (partially) baked product) is compressed by pressing it with a press machine. The reduction ratio in volume of the food is preferably adjusted so as to provide a ratio of the height of the food after the volume reduction stage to the height of the (semi-finished) product after the heat treatment of 0.2:1 to 0.5:1. Further, at the time of reheating the compressed food, the use of a microwave oven is preferred on account of convenience of the oven, volume restorability of the food by the oven, etc.
| WO/2004/008868 | SHELF-STABLE, BAKEABLE SAVORY CHEESE PRODUCT AND PROCESS FOR PREPARING IT |
| WO/2019/136104 | FOOD PRODUCT FOR CHEWING OR SWALLOWING DIFFICULTY |
| WO/2004/023890 | FOOD ITEMS BASED ON STARCH NETWORKS |
KUDO NAOHITO
KONISHI SACHIHIRO
Next Patent: FROZEN BAKERY PRODUCT