METHOD OF MANUFACTURING GRATINS, AND THE GRATINS

PROBLEM TO BE SOLVED: To provide a method of manufacturing gratins having a plurality of kinds of baked colors over the whole upper surfaces of the gratins, even when baking time is short, and exhibiting excellent appearances such as those of hand-made products with baked spots spread unevenly there...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	IWAMI RIHO, WATANABE SATOE, YANAGISAWA TAKUYA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method of manufacturing gratins having a plurality of kinds of baked colors over the whole upper surfaces of the gratins, even when baking time is short, and exhibiting excellent appearances such as those of hand-made products with baked spots spread unevenly thereover, in the method of manufacturing the gratins wherein ingredient materials and sauce are dished up and wherein cheese is laid substantially uniformly on top of the sauce, followed to be baked.SOLUTION: The cheese having 5-40 mm of size and 30-60% of moisture content is mixed with reducing sugar and/or a coloring agent, and a mixture therein is laid substantially uniformly on top of the source, followed to be baked, in the method of manufacturing the gratins wherein the ingredient materials and the sauce are dished up and wherein the cheese is laid on top of the sauce, followed to be baked.