Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave
Patent
1996-11-06
1998-12-08
Mosher, Mary E.
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Heating by electromagnetic wave
426392, 426496, 426497, 426665, A21D 1700, A21D 1500, A21D 1502, A21D 1506
Patent
active
058465855
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a process for producing a food having a low specific volume and comprising a cereal flour and water, a food produced by this process, a process for producing a food which comprises steps for the production of the above-mentioned food having a low specific volume, and a process for increasing the bulk of the above-mentioned food having a low specific volume. More particularly, the present invention relates to a process for producing the above-mentioned food having a low specific volume which comprises a step of subjecting a porous food comprising a cereal flour and water such as baked breads to a treatment such as compression to thereby decrease the bulk thereof and a step of effecting a means for maintaining the thus decreased bulk. When heated by the process of the present invention comprising using a means of internal vibration heating such as a microwave generator, the food having a low specific volume according to the present invention becomes a food which has a bulk comparable to the one immediately after baking and shows an excellent taste and feelings during eating.
2. Description of the Related Art
In recent years, the dietary life have been Westernized and, accompanied therewith, the consumption of porous foods comprising a cereal flour and water such as breads continues to grow. While, although it was impossible in former times to store breads for a long period of time, attempts have been made to store breads produced as a measure to cope with the unbalanced supply and demand thereof from the viewpoints of quantity, time and place; and proposals with respect to the techniques for the storage thereof have also been provided actively. Among such the storage techniques, storing in a frozen state has become a common practice; in fact, breads once baked and then stored in a frozen state have been supplied to stores selling breads (convenience stores, etc.) and shops in the food service industry serving breads (fast-food shops, restaurants, etc.). In addition, breads are bulky products and, therefore, from such the view point as well, they are costly in their distribution and storage. Thus, there have been also proposed techniques for reducing the specific volume of breads so as to enhance the storability of the breads and, at the same time, to cut down the cost of distribution and storage of the same.
Particular examples of the above-mentioned proposals of techniques relating to the storage of breads are as follows: steps of compressing a baked cereal product containing moisture while maintaining its voided structure and then freezing the product while maintaining the compressed state (U.S. Pat. No. 3,189,463, granted on Jun. 15, 1965, Patentee: W. Bartlett Jones); steps of treating a baked product in a pressure pan, dehydrating, compressing and dehydrating again (U.S. Pat. No. 3,4.73,931, granted on Oct. 21, 1969, Patentees: Joseph M. Rispoli et al.); steps of allowing a prepared cereal product to stand at a low temperature until the moisture contained therein and the temperature attain equilibrium, compressing, freezing and freeze-drying (U.S. Pat. No. 3,512,991, granted on May 19, 1970, Patentees: John J. Mancuso, et al.); baking, which comprises semi-baking the bread dough (allowing to be a state in which it is shaped but not colored), and degassing and packaging it by allowing to stand in at least partially vacuum (British Patent Laid-Open No. 2,005,980, published on May 2, 1979); and the freezing of a bread immediately after baking when its surface temperature is 70.degree. C. or above and effecting the treatment for freezing at a given rate (Japanese Patent Laid-Open No. 58-86036, published on May 23, 1983).
The above proposals relating to techniques for the storage of breads also make reference to techniques for restoring, e.g., the form, of the breads to the state immediately after baking, when, e.g., the breads are sold. It is described in, for example, U.S. Pat. No. 3,189,463 that a frozen cereal product
REFERENCES:
patent: 3189463 (1965-06-01), Jones
patent: 5558890 (1994-10-01), Brown et al.
Panasonic microwave oven cookbook, matsushita Appliance Company, One Panasonic Way, Seqcaucis, NJ 07094, copyright 1983, 1984, pp. 99-100.
Fukita Tomohiro
Fukunaga Tomoko
Hibi Takao
Hosoya Naoki
Komikado Masanori
Kao Corporation
Mosher Mary E.
LandOfFree
Process for increasing the bulk of food having decreased bulk does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for increasing the bulk of food having decreased bulk, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for increasing the bulk of food having decreased bulk will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-174871