| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for food impregnation treatment by centrifugal force, with which a food can be efficiently impregnated with a liquid by a simple method using a centrifugal separator, impregnated in a short time especially even with a viscous liquid and the degree of impregnation and the ratio of an impregnation liquid to a food weight, etc., can be readily controlled by adjusting centrifugation time and the number of rotations. SOLUTION: This method for food impregnation treatment is characterized in that in a state that a food is in contact with a liquid having 1-7,000 centipoise viscosity at a room temperature, a centrifugal force is applied to the food to impregnate the liquid into the food. Preferably, the food is a bread dough or a dough for baked confectionery and the liquid is selected from chocolate, sauces and a formulated seasoning oil.
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