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公开(公告)号：CA2190272C
公开(公告)日：2005-12-06
申请号：CA2190272
申请日：1996-03-14
Applicant: KAO CORP
Inventor： OHMURA HISAO , FUKUNAGA TOMOKO , KUDO NAOTO , TANAKA YUKITAKA , HOSOYA NAOKI , SAKATA MASARU , SHIMIZU MASAMI , OHKI YASUMASA , SATO MANABU , KOMIKADO MASANORI , HIBI TAKAO , FUKITA TOMOHIRO , SHIIBA DAISUKE
Abstract: The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.
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公开(公告)号：CA2190272A1
公开(公告)日：1996-09-19
申请号：CA2190272
申请日：1996-03-14
Applicant: KAO CORP
Inventor： OHMURA HISAO , FUKUNAGA TOMOKO , KUDO NAOTO , TANAKA YUKITAKA , HOSOYA NAOKI , SAKATA MASARU , SHIMIZU MASAMI , OHKI YASUMASA , SATO MANABU , KOMIKADO MASANORI , HIBI TAKAO , FUKITA TOMOHIRO , SHIIBA DAISUKE
Abstract: The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a porous food comprising a cereal flour and water, such as breads, to a treatment such as compression, and has maintained the thus decreased bulk. The food of which the bulk has been increased by such a way has a bulk comparable to the one immediately after baking and exhibits excellent taste and feelings during eating.
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公开(公告)号：AU4953696A
公开(公告)日：1996-10-02
申请号：AU4953696
申请日：1996-03-14
Applicant: KAO CORP
Inventor： OHMURA HISAO , FUKUNAGA TOMOKO , KUDO NAOTO , TANAKA YUKITAKA , HOSOYA NAOKI , SAKATA MASARU , SHIMIZU MASAMI , OHKI YASUMASA , SATO MANABU , KOMIKADO MASANORI , HIBI TAKAO , FUKITA TOMOHIRO , SHIIBA DAISUKE
Abstract: The process for producing a food having a decreased bulk which comprises effecting simultaneously or successively a step (a) of subjecting a porous food comprising a cereal flour and water and having been treated by heating to a treatment for decreasing its bulk to thereby give a food having a decreased bulk which is from 0.01 to 0.9 time as large as the bulk of the porous food having been treated by heating, and a step (b) of effecting a means for maintaining the bulk of the food having the thus decreased bulk.
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公开(公告)号：EP0756824A4
公开(公告)日：1999-08-25
申请号：EP96906006
申请日：1996-03-14
Applicant: KAO CORP
Inventor： OHMURA HISAO , FUKUNAGA TOMOKO , KUDO NAOTO S , TANAKA YUKITAKA , HOSOYA NAOKI , SAKATA MASARU , SHIMIZU MASAMI , OHKI YASUMASA , SATO MANABU , KOMIKADO MASANORI , HIBI TAKAO , FUKITA TOMOHIRO , SHIIBA DAISUKE
CPC classification number: A21D17/006 , A21C15/00 , A21D8/06 , A21D15/00 , A21D15/02 , A21D15/04 , A21D17/00
Abstract: A method for increasing the bulk of a food having a reduced bulk which comprises applying internal vibration and heating means, such as a microwave oven, to a food having a reduced bulk and prepared by subjecting a porous food comprising a grain powder and water, such as bread, to compression or the like. The food of which the bulk has been increased by such a method has a bulk similar to that attained upon baking and excellent flavor and texture.
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