COOKED BREAD USING AN ACIDIC O/W-TYPE EMULSIFIED FOOD

PROBLEM TO BE SOLVED: To provide a cooked bread accompanied, regardless of storage conditions of an acidic o/w-type emulsified food coated therewith, by neither oil separation nor syneresis of the food even when coated with the emulsified food and imparting a favorable appearance and taste.SOLUTION:...

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Bibliographische Detailangaben
Hauptverfasser:	KUBO MANAMI, NAGASAWA TAKESHI, HORII NAOTO, YAMAHIRA TAKASHI, HANDA AKIHIRO, ARIIZUMI MASAHIRO, WAKAMI SHUNSUKE, OTOYA RYOHEI, 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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a cooked bread accompanied, regardless of storage conditions of an acidic o/w-type emulsified food coated therewith, by neither oil separation nor syneresis of the food even when coated with the emulsified food and imparting a favorable appearance and taste.SOLUTION: It was discovered that the oil separation and syneresis of an acidic o/w-type emulsified food can be prevented by confining the relation of the temperature and complex viscosity of the food to a specified range. It becomes possible, by exploiting this relation, to prepare a cooked bread imparting a favorable appearance and taste because of being capable of preventing, by virtue of the excellent storage stability of the food used thereby even in a case of having been subjected to severe storage conditions such as temporarily abiding in a frozen state or a high-temperature state of approximately 40°C, the oil separation and syneresis of the food even when the cooked bread is prepared by coating, etc. a bread with the food following the storage of the latter.