| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a laminated food having advantages of both a conventional pressed/baked laminated food and a laminated food without being pressed/baked, not so hard as the pressed/baked food, having a texture different from a normal food, having a fine flavor of interfolded oil and fat, and having a novel outside appearance. <P>SOLUTION: The laminated food is baked with a layer cross section of the dough disposed on the top. The method for producing the laminated food is characterized by pressing the laminated food during the baking till the thickness of the dough becomes 100-20% of the thickness before the baking, and releasing the pressure during the baking thereafter. Tools whose thickness is 100-20% of the thickness of the dough before the baking are set between a presser top plate and a baking top plate, and the dough is pressed with the pressure of 150-10 g wt/cm2 by placing the top plate on top of the layered dough. <P>COPYRIGHT: (C)2012,JPO&INPIT |
