To obtain the food having improved quality such as feeling at the time of eating it and flavor, and also, improved volume restorability by blending a material composition of a porous water-containing wheat flour food made so that its volume is reduced after the baking and can be restored by reheating it, with an oligosaccharide in a specified ratio.
The material composition of this food made so that its volume is reduced after the baking and can be restored by reheating it, such as compressed restorable bread, contains a blended oligosaccharide such as maltose or maltodextrin in a 0.1 to 10wt.%, or preferably 2 to 5wt.% ratio of the oligosaccharide to the weight of wheat flour in the food material composition. In this volume reduction stage, 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 a (semi- finished) product after the heat treatment of 0.2:1 to 0.5:1. In order to reduce the volume, for example, the (semi-finished) product is compressed by pressing it with a press machine. Also preferably, after the volume reduction stage or concurrently with the stage, a stage for subjecting the compressed food to freezing or refrigeration treatment, is placed. Further, the use of a microwave oven for reheating the resulting food is preferred on account of convenience of the oven, volume restorability of the food by the oven, etc.
| JP4008942 | Manufacturing method of baked food |
| WO/2018/042741 | BREAD IMPROVING AGENT AND METHOD FOR PRODUCING BREAD |
| WO/2002/051250 | FOOD PRODUCT COMPRISING GLUTEN, SOYA GRITS AND/OR SOYA FLOUR |
KUDO NAOHITO
HOSOYA NAOKI
OMIKADO MASANORI
