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Title:
BAKERY PRODUCT
Document Type and Number:
Japanese Patent JP3561097
Kind Code:
B2
Abstract:

PROBLEM TO BE SOLVED: To obtain the subject product the volume is reduced and can be restored at the time of reheating it and which has improved volume restorability, quality, etc., by injecting a leavening agent to a bakery (semi-finished) product after the baking.
SOLUTION: In the bakery process of this product, a leavening agent is injected into a bakery (semi-finished) product after the baking. As the leavening agent, an alkaline leavening agent, either alone or together with an acidic leavening agent, is preferably used. As the alkaline leavening agent, sodium carbonate is preferred and as the acidic leavening agent, glucono-δ-lactone or gluconic acid is preferred. Preferably, the leavening agent in the form of a 5 to 50wt.% aqueous solution or aqueous liquid dispersion is injected into a bakery (semi-finished) product after the baking in a 0.01 to 0.1ml/g ratio of the volume of the leavening agent to the weight of the bakery (semi-finished) product, desirably when the inside temp. of the bakery (semi-finished) product reaches ≤30°C after the baking. The objective bakery product is obtained by reducing the volume of the bakery (semi-finished) product contg. the leavening agent injected after the baking, preferably with a vacuum packaging method, or the like. Further, at the time of reheating the objective bakery product, a microwave oven is preferably used on account of its convenience, etc.


Inventors:
Tomoki Nagao
Hisao Omura
Application Number:
JP1996000242861
Publication Date:
September 02, 2004
Filing Date:
September 13, 1996
Export Citation:
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Assignee:
Kao Corporation
International Classes:
A21D2/02; A21D2/14; A21D2/18; A21D13/00; A21D15/00; (IPC1-7): A21D15/00; A21D2/02; A21D2/14; A21D2/18; A21D13/00
Domestic Patent References:
JP4200338A
JP63222643A
JP63116638A
JP5068471A
JP9224554A
Attorney, Agent or Firm:
Kaoru Furuya
Takahiko Mizobe
Satoshi Furuya
Shinji Mochida



 
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