PRODUCTION OF POROUS WATER-CONTAINING WHEAT FLOUR FOOD

Title:

PRODUCTION OF POROUS WATER-CONTAINING WHEAT FLOUR FOOD

Document Type and Number:

Japanese Patent JPH10262543

Kind Code:

A

Abstract:

To provide a technique for producing a porous water-containing food by baking the food, reducing the volume of the baked food, storing the food, and subsequently thermally recovering the volume of the food, capable of improving the flavor, taste, texture and productivity of the food on the recovery by storing the baked food for a specific time or longer for maintaining the water content and subsequently reducing the volume of the baked food.

A process for reducing the volume of a baked or semi-baked porous water-containing wheat food after a process for storing the food for 8 hr or longer for maintaining the water content of the food is disposed. The storage process for maintaining the water content of the food may have either one of (A) a means for retaining the food under a high humidity, (B) a means using a closed vessel, (C) a means for freezing the food, (D) a means for successively adding water, or either one of the means (A), (B) and (C) and the means (D).

Inventors:

MINE KOJI
HAYAKAWA NAOAKI
SAKATA MASARU
YAMAGUCHI HIROAKI

Application Number:

JP6811197A

Publication Date:

October 06, 1998

Filing Date:

March 21, 1997

Export Citation:

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Assignee:

KAO CORP

International Classes:

A21D15/02; (IPC1-7): A21D15/02

Attorney, Agent or Firm:

Kaoru Furuya (3 outside)

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