Title:
MAKING OF HOT CAKE HAVING EXCELLENT PRESERVABILITY
Document Type and Number:
Japanese Patent JPH03290145
Kind Code:
A
Abstract:
PURPOSE: To obtain a hot cake capable of being stored for a long period at the ordinary temperature by compounding a low molecular polyhydric alcohol such as a monosaccharide, sorbitol and/or glycerol, baking the mixture to adjust the water content and subsequently hermetically sealing the baked cake together with ethyl alcohol.
CONSTITUTION: Wheat flour is compounded with one kind or more of low molecular alcohols selected from monosaccharides, sorbitol and glycerol in an amount of 20-120% based on the weight of the wheat flour, followed by baking the mixture to prepare a cake water content of ≤0.90. The hot cake is hermetically sealed together with 0.2-6% (based on the weight of the hot cake) to store the hot cake.
Inventors:
HASHIMOTO MITSUFUYU
HIRASHIMA SACHIKO
OKAZAWA SUSUMU
TOYAMA JUNKO
HIRASHIMA SACHIKO
OKAZAWA SUSUMU
TOYAMA JUNKO
Application Number:
JP8933590A
Publication Date:
December 19, 1991
Filing Date:
April 04, 1990
Export Citation:
Assignee:
MORINAGA & CO
International Classes:
A23L3/349; A21D2/18; A21D6/00; A21D15/00; (IPC1-7): A21D2/18; A21D6/00; A21D15/00; A23L3/349