Microwave processing method for food made of flour and rice fermented with sourdough
US11716998B2 · kind B2 · utility
Assignees
Inventors
Key dates
| Filing date | Jun 30, 2020 |
| Grant date | Aug 8, 2023 |
| Priority date | — |
| Expiry date | Jan 18, 2042 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/104
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.