| 摘要 |
PURPOSE:To obtain a food having hollow structure and a novel combination thereof without heat denaturation in the hollow part, by injecting a fluid food, e.g. ice cream or jelly, into to fill the interior of the hollow part of a steamed food having the hollow structure. CONSTITUTION:Wheat flour usually used for a steamed food is incorporated with preferably 4-6wt% expanding agent, e.g. sodium bicarbonate, and a food which can be taken in orally and contains water in an amount to give >=30% moisture content. An egg, cow's milk or cream, etc. may be used as the above- mentioned food. The hardness of the resultant mixture is preferably within 70- 20 poises at about ordinary temperature. The fluid mixture is once steamed and then cooled in a state where the fluidity remains in the central part. The mixture in this state is then reheated under conditions for hardening the central part to give a food. Various fluid foods, e.g. ice cream, or jelly, without heat denaturation are then injected into to fill the hollow part of the resultant food and give the aimed novel food having a hollow structure.
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