To obtain a heat swollen food, easy in freshness control and excellent in long time preservability, fresh feeling of a just-made food and taste by mixing raw materials such as grain flour to obtain a hydrated heat swelling dough, treating the dough under specific conditions and swelling it.
Oil and fat such as soybean oil is added to raw materials consisting mainly of grain flour preferably in an amount of 2-25% (based on a dough to be prepared), and these materials are mixed to obtain the hydrated dough (the solid content is preferably 50-75%), which swells when heated. The dough is packed in a heat-resisting container suitable for microwave heating and frozen to obtain a frozen product. Without defrosting, this frozen product is heated with microwave to swell it, and thus a heat swollen food is obtained just before eating. Further, the specific gravity of the dough is preferably adjusted to 0.5-0.8.
AKITAKE YUKIHIRO
KIYOTA MASAO
HASHIMOTO AKIHISA
KAWAKATSU KUMIE
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