| 摘要 |
PURPOSE:To obtain the subject food having excellent taste and flavor, expandable by the reheating after opening the package and capable of easily expanding and giving a souffle simply by heating operation by thermally sterilizing an expandable batter in a closed vessel suppressing the expansion of the batter with pressure. CONSTITUTION:The objective food expandable by the reheating after opening a package is prepared by using a batter containing (A) at least a thermally coagulable protein, (B) starch, (C) oil and fat, (D) a natural paste and (E) an expanding component containing an expansion agent and/or bubbles to impart the food with expandability, and thermally sterilizing the dough in a closed vessel while suppressing the expansion of the dough with pressure. The preferable amounts of the components A, B, C and D are 0.5-10wt.%, 0.1-10wt.%, 1-50wt.% and 0.01-1wt.% based on the total amount of the component E, respectively. |
