Process for increasing the bulk of food having decreased bulk
US5846585A · kind A · utility
9Cited by
2References
31Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 6, 1996 |
| Grant date | Dec 8, 1998 |
| Priority date | — |
| Expiry date | Nov 6, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D17/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.