Title:
PRODUCTION FOR POROUS WET FLOUR FOOD
Document Type and Number:
Japanese Patent JP3638699
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a porous wet flour food which is satisfactory in restoration by reheating and appearance and improved in an eating feeling by compressing a baked porous wet flour food under a specific speed condition and then freezing it.
SOLUTION: The baked or half-baked porous wet flour food (bread, cakes, e.g.) is compressed under the speed condition which may allow it to restore its volume by reheating, desirably the compressing speed of 5 to 20mm/sec, to reduce the bulk of the food and then frozen. Next, the bulk of the food is restored by reheating at a sales store, a restaurant, home, etc. The reducing rate of the bulk is desirably 0.1 to 0.5 (by the ratio of volume) per 1 of the heat-processed (half) product. Compression can be executed by pressuring compression by means of a pressing device or a vacuum pack system. The reheating means is desirably heating by means of a microwave oven in view of convenience, etc. In addition, the restoring rate of the bulk by reheating is generally 0.5 to 2 (by the ratio of volume) per 1 after reheating processing.
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Inventors:
Shimizu Masami
Manabu Sato
Yasumasa Oki
Masaru Sakata
Manabu Sato
Yasumasa Oki
Masaru Sakata
Application Number:
JP3182196A
Publication Date:
April 13, 2005
Filing Date:
February 20, 1996
Export Citation:
Assignee:
Kao Corporation
International Classes:
A21D13/00; A21D15/02; (IPC1-7): A21D13/00; A21D15/02
Foreign References:
| US3189463 |
Attorney, Agent or Firm:
Kaoru Furuya
Takahiko Mizobe
Satoshi Furuya
Shinji Mochida
Takahiko Mizobe
Satoshi Furuya
Shinji Mochida
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