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CA2190272A1 - Process for increasing the bulk of food having decreased bulk - Google Patents

Process for increasing the bulk of food having decreased bulk

Info

Publication number
CA2190272A1
CA2190272A1 CA002190272A CA2190272A CA2190272A1 CA 2190272 A1 CA2190272 A1 CA 2190272A1 CA 002190272 A CA002190272 A CA 002190272A CA 2190272 A CA2190272 A CA 2190272A CA 2190272 A1 CA2190272 A1 CA 2190272A1
Authority
CA
Canada
Prior art keywords
bulk
food
decreased
increasing
decreased bulk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002190272A
Other languages
French (fr)
Other versions
CA2190272C (en
Inventor
Hisao Ohmura
Tomoko Fukunaga
Naoto Kudo
Yukitaka Tanaka
Naoki Hosoya
Masaru Sakata
Masami Shimizu
Yasumasa Ohki
Manabu Sato
Masanori Komikado
Takao Hibi
Tomohiro Fukita
Daisuke Shiiba
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kao Corp
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority claimed from PCT/JP1996/000630 external-priority patent/WO1996028036A1/en
Publication of CA2190272A1 publication Critical patent/CA2190272A1/en
Application granted granted Critical
Publication of CA2190272C publication Critical patent/CA2190272C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

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.
CA002190272A 1995-03-14 1996-03-14 Process for increasing the bulk of food having decreased bulk Expired - Fee Related CA2190272C (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP5392595 1995-03-14
JP7-53925 1995-03-14
JP25650195 1995-10-03
PCT/JP1996/000630 WO1996028036A1 (en) 1995-03-14 1996-03-14 Method for increasing the bulk of food having reduced bulk
JP7-256501 1998-10-03

Publications (2)

Publication Number Publication Date
CA2190272A1 true CA2190272A1 (en) 1996-09-19
CA2190272C CA2190272C (en) 2005-12-06

Family

ID=35519672

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002190272A Expired - Fee Related CA2190272C (en) 1995-03-14 1996-03-14 Process for increasing the bulk of food having decreased bulk

Country Status (1)

Country Link
CA (1) CA2190272C (en)

Also Published As

Publication number Publication date
CA2190272C (en) 2005-12-06

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Legal Events

Date Code Title Description
EEER Examination request
MKLA Lapsed

Effective date: 20130314