METHOD FOR PRODUCING DOUGH FORMING SWELLED FOOD PROCESSIBLE WITH MICROWAVE OVEN

摘要

PROBLEM TO BE SOLVED: To provide a method for preventing change of physical properties due to moisture volatilization when heating to cook swelled foods.;SOLUTION: The lost moisture in heating with a microwave oven is supplemented by forming dough for swelled foods such as a steamed meat bun and which dough is added with agar, pectin or a mixture thereof, and by using difference of water-holding capacity between gel and sol of agar, pectin and their mixtures. The agar, the pectin and their mixtures having moisture in gel state at low temperatures are gradually solated to supplement lost moisture when heated by microwaves, Thereby, characteristics of the commercial products can be maintained.;COPYRIGHT: (C)2006,JPO&NCIPI