FOOD FOR COOKING WITH HEAT

PURPOSE:To prepare the subject food having suppressed migration of water from the stuffing to the pie dough and the dissolution of oil and fat in the dough during storage by filling a specific amount of oil and fat having a specific melting point in a wheat flour dough in the form of layers, etc., a...

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Bibliographische Detailangaben
Hauptverfasser:	YAMAMOTO MASANORI, NANBA KATSUAKI, IMADA IMAYOSHI, KUNIMOTO YUJI, NISHIDA NORIKO
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PURPOSE:To prepare the subject food having suppressed migration of water from the stuffing to the pie dough and the dissolution of oil and fat in the dough during storage by filling a specific amount of oil and fat having a specific melting point in a wheat flour dough in the form of layers, etc., and wrapping a specific stuffing with the pie dough containing the oil and fat. CONSTITUTION:The objective food is prepared by wrapping a stuffing having water-content of =0.3wt.%, Aw of 0.80-0.98 and viscosity of >=20,000 cp at 20 deg.C with a pie dough produced by compounding 100 pts.wt. of wheat flour with 70-110 pts.wt. of oil and fat having a melting point of 40-55 deg.C (preferably butter or margarine) in such a manner as to present the oil and fat in the form of layers and/or granules. The thickness of the wrapping material is 2.5-4mm. The food is preferably retort-heated in a heat- resistant vessel at 115-130 deg.C for 3-40 min to gelatinize the starch to the gelatinization degree of >=80%.