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AssigneeKao Corporation
InventorsHisao Ohmura, Tomoko Fukunaga, Naoto Kudo, Yukitaka Tanaka, Naoki Hosoya, Masaru Sakata, Masami Shimizu, Yasumasa Ohki, Manabu Sato, Masanori Komikado, Takao Hibi, Tomohiro Fukita, Daisuke Shiiba
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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.
A process for restoring the bulk of a porous food having decreased bulk, which comprises heating said porous food with microwaves sufficient to produce a restoration ratio of 0.7 or above, wherein said porous food has been subjected to a treatment for decreasing its bulk and maintaining its decreased bulk, and said porous food comprises a cereal flour and water and has been treated by heating prior to the treatment for decreasing its bulk.
A process for producing a food, which comprises the steps:
Dependencies are inferred from the claim text.