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.
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.
JPS5729254 | SKEWERED BUN |
JP4411636 | How to make steamed buns |
SATO MANABU
OKI YASUMASA
SAKATA MASARU
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