JP4612578B2 - Granular food manufacturing method and granular food - Google Patents

Description

  The present invention relates to a method for producing granular food and granular food.

  Conventionally, takoyaki is baked into a spherical shape by repeatedly pouring the dough into a baking mold having a hemispherical recess and turning the dough over using a pick or the like.

  However, this method requires a skilled technique of repeatedly turning the dough repeatedly into a spherical shape, and it is difficult to produce a large amount of takoyaki in a short time.

  Therefore, one baking mold provided with a hemispherical recess, and the other baking mold provided with a hemispherical recess facing the hemispherical recess of this one baking mold when superposed on this one baking mold A method for producing takoyaki using the above has been proposed.

Specifically, the dough is put into each recessed portion of two heated baking molds, and the two baking molds are polymerized to each other , so that the baking half is fired in the concave portion of the one baking mold. Spherical takoyaki is manufactured by integrating the baking half fired in the concave portion of the other baking mold.

  According to this method, it is possible to heat the dough in a short time compared to conventional methods of making takoyaki, and it is easy to form a spherical shape without the skill of repeatedly turning the dough over and shaping it into a spherical shape. A good takoyaki can be produced.

However, although capable of producing efficiently simply good shape takoyaki by two sheets of baked type, and you lift stabs takoyaki obtained by this two sheets of baked type example a toothpick, among baked half There may be a problem that is not found in the takoyaki obtained by the conventional method that the continuous parts are broken and the contents are spilled off.

The cause of this problem, since baked halves together in the recesses of the two sheets of baked type is incomplete degree mixed fabric portion continuously provided, communicating the portion continuously provided in the baked halves together It is conceivable that the installation strength is weakened.

Therefore, when trying to mass-produce takoyaki quickly with two baking molds, a lot of takoyaki with weak continuous strength occurs in the part where the halves are connected to each other. There was a problem that it was very hard to eat because it broke into pieces and the contents fell.

  The present invention makes it possible to produce takoyaki efficiently and easily with two baking molds, and solves the problem of cracking of takoyaki that occurs when mass-producing takoyaki using these two baking molds. It is an object of the present invention to provide an innovative method for producing granular food and granular food.

  The gist of the present invention will be described with reference to the accompanying drawings.

The dough 3 is disposed on the concave forming surface 1A of the first baking mold 1 provided with a plurality of concaves 1a, and is pivotally attached to the first baking mold 1 on the concave forming surface 1A of the first baking mold 1 in a polymerizable manner. When the first baking mold 1 is polymerized on the concave forming surface 1A, the concave portion forming surface 2A of the second baking mold 2 is provided with a plurality of concave portions 2a facing the concave portion 1a of the first baking mold 1. arranged dough 3, and at least the one of the first baking die 1 of the recess 1a or the second baking die 2 of the concave portion 2a, the liquid or flowable such ingredients 6 and mayonnaise and Worcestershire such data co and meat The seasoning having a frozen seasoning or thickening material is provided to form a mass that can be charged and formed into a mass that can be charged, and the surface is coated with a edible powder such as rice flour or wheat flour. Heat either the first baking mold 1 or the second baking mold 2 In addition, the heated or further heated concave portion forming surface 1A of the first baking die 1 and the concave portion forming surface 2A of the second baking die 2 are polymerized to form the concave portion 1a of the first baking die 1. The baking half 4A to be baked and the baking half 4B to be baked in the recess 2a of the second baking mold 2 are integrated, and the recess 1a and the second baking of the first baking mold 1 are integrated. A granular fired body 4 is formed by projecting a flange 5 formed by baking the dough 3 existing around the concave portion 2a of the mold 2 to the outer peripheral portion of the continuous position between the fired halves 4A and 4B. The concave forming surface 1A or the concave forming surface of the first baking die 1 and the second baking die 2 in a state of being developed by the punching means by the cylindrical punching die 8 having an inner diameter larger than the outer diameter of the granular baking body 4. The unnecessary part which left a part of the collar part 5 which protrudes on the surrounding surface of the granular baking body 4 in the upper part of 2A Removing those relating to the manufacturing method of the granular food characterized by.

Further, it relates to a method for producing a granular food product according to claim 1, wherein the frozen or freeze while pre-cooling the granular baked body 4.

The granular food product according to any one of claims 1 and 2 , wherein the granular grilled body 4 is immersed in a coating solution for a predetermined time or a coating solution is applied to the granular food product. It concerns the method.

According to the method of the present invention, the dough is arranged on the recess forming surface of the first baking mold provided with the plurality of recesses and the recess forming surface of the second baking mold provided with the plurality of recesses. And the concave formation surface are polymerized so that the dough can be easily turned into a granular shape by heating the dough in a short period of time without the need for skilled techniques like the conventional methods of repeatedly turning the dough into a spherical shape. can be mass-produced with good particulate baked body of shape, also the baked half of the plurality of recesses of the recess formation surface of the first baking die, baked half of the plurality of recesses of the recess formation surface of the second baking die together By forming the flange on the outer peripheral part of the continuous position of the first baking mold, the baking half of the plurality of concave portions of the concave forming surface of the first baking mold and the baking half of the plurality of concave portions of the concave forming surface of the second baking mold compared with the case of simply polymerizing with each other, it is possible to improve the joint portion of the communicating設強degree between baked halves, to It is possible to solve the problem of cracking of the granular fired body caused by speedy mass production of the granular fired body using the first and second firing molds. Even when stabbed and lifted, the contents are not broken and spilled out, and further, by removing unnecessary parts that leave a part of the collar protruding on the peripheral surface of this granular grilled body, and method for producing innovative granular foods which can be while retaining the joint portion of the communicating設強degree between halves evenly flange portion on the outer peripheral portion is uniform form projecting particulate baked body Become.

Moreover, this invention becomes a manufacturing method of the granular foodstuff which can obtain the granular baking body which has a collar part more efficiently and easily with a punching die.

In addition, the present invention can efficiently produce a granular grilled body that is seasoned and does not require the trouble of applying a seasoning to the surface, and the granular grilled body is picked and eaten by hand, for example. Even if it is a case, since the seasoning is not hung on the surface, the hand is not soiled, and it becomes an innovative method for producing granular food that is very easy to eat.

In addition, the present invention can easily produce a lump condiment by freezing a fluidity seasoning such as mayonnaise or Worcester sauce and giving it a solid or thickening agent to solidify it into a lump. In addition, when the food is eaten by selecting a solidification method, the texture and taste of the lumpy seasoning can be obtained.

Further, in the present invention , even if the seasoning material in the dough is heated and becomes soft or in a fluid state, the surface of the seasoning is coated with powder such as rice flour or wheat flour. The seasoning material that is in a fluid state does not melt into the dough and soaks into the surroundings, so the seasoning material can be solidified in the dough, so it is reliable when eating granular food It becomes the manufacturing method of the granular food from which the texture and taste of a seasoning are obtained.

Further, according to the invention described in claim 2 , since excess water on the surface of the granular food is sublimated by pre-cooling and freezing, a crunchy texture can be obtained by cooking such as oil-like, and after baking. It becomes the manufacturing method of the granular foodstuff which can prevent shape change of a foodstuff or can prevent a quality change.

In addition, according to the invention described in claim 3 , by increasing the surface strength of the granular food by immersing the granular food in the coating liquid for a predetermined time or applying the coating liquid to the granular food. It becomes the manufacturing method of the granular food which can be improved and can further improve the difficulty of cracking of the granular food.

  Embodiments of the present invention that are considered suitable (how to carry out the invention) will be briefly described with reference to the drawings, illustrating the operation of the present invention.

In the present invention, the dough 3 is arranged on the recess forming surface 1A of the first baking mold 1 provided with a plurality of recesses 1a, and the first baking mold 1 is polymerized on the recess forming surface 1A of the first baking mold 1. The dough 3 is arranged on the recess forming surface 2A of the second baking mold 2 provided with a plurality of recesses 2a facing the recess 1a of the baking mold 1, and at least one of the first baking mold 1 and the second baking mold 2 is disposed. , And the heated or further heated concave forming surface 1A of the first baking mold 1 and the concave forming surface 2A of the second baking mold 2 are polymerized to form the concave 1a of the first baking mold 1. The baking half 4A fired in the second baking mold 2 and the baking half 4B fired in the concave part 2a of the second baking mold 2 are integrated, and the concave part 1a of the first baking mold 1 and the second baking mold 2B are integrated. the baked halves 4A · 4B between the flange portion 5 of the fabric 3 is formed by firing residing around the recess 2a of the baked type 2 Granular baked body 4 which projects to the outer peripheral portion of the communication installation position is formed, followed by removing the unnecessary portion of leaving a part of the flange 5 projecting on the peripheral surface of the granular baked body 4.

  Accordingly, the dough 3 is arranged on the recess forming surface 1A of the first baking mold 1 provided with the plurality of recesses 1a and the recess forming surface 2A of the second baking mold 2 provided with the plurality of recesses 2a. By superposing the surface 1A and the recess forming surface 2A, the dough 3 can be heated in a short period of time without the skill as in the conventional methods of repeatedly turning the dough 3 into a spherical shape. Thus, it is possible to easily mass-produce the granular sintered body 4 having a good granular shape.

The present invention also provides a baked halves 4A of the plurality of recesses 1a of the first baking die 1 of recessed surface 1A, grilled halves 4B each other of the plurality of recesses 2a of the second baking die 2 of the concave portion forming surface 2A The collar part 5 is formed in the outer peripheral part of the connection position.

This is because when the granular baking body 4 is to be rapidly mass-produced, the baking halves 4A of the plurality of concave portions 1a of the concave forming surface 1A of the first baking die 1 and the concave forming surfaces 2A of the second baking die 2 are used. of merely polymerized baked halves 4B each other of the plurality of recesses 2a, mixing degree of the fabric 3 in the portion where the baked half 4A · 4B together are continuously provided is incomplete, the baked half 4A · 4B together becomes weak communication設強of the joint portion of, for example, an attempt to lift and stab with a toothpick, because it may inconvenience that the contents cracked joint portion between the baked half 4A · 4B would spill occurs in fabric this respect the present invention, the outer peripheral portion of the continuously arranged position between the baked half 4A and baked half 4B, existing in the periphery of the first baking die 1 of the recess 1a and the second baking die 2 of the concave portion 2a 3 is a well-mixed and baked collar 5 By forming a baked halves 4A of the plurality of recesses 1a of the first baking die 1 of recessed surface 1A, baked halves 4B each other of the plurality of recesses 2a of the second baking die 2 of the concave portion forming surface 2A simply compared with the case of polymerization, it is possible to improve the joint portion of the communicating設強degree between baked halves 4A · 4B, thereby the first baking die 1 and two sheets of baked type of the second baking die 2 It is possible to solve the problem of cracking of the granular grilled body 4 due to the rapid mass production of the granular grilled body 4, and when the granular grilled body 4 is stabbed with a toothpick and lifted, it breaks into two No spills out.

Further, the present invention is to eliminate the unnecessary portion of leaving a part of the flange 5 projecting on the peripheral surface of the granular baked body 4, the joint portion of the communicating設強degree between baked halves 4A · 4B While being held, it becomes a granular grilled body 4 having a uniform shape in which the flange portion 5 is projected uniformly at the outer peripheral portion.

Further, for example, a part of the flange portion 5 protruding on the peripheral surface of the granular fired body 4 is left by the punching means by the cylindrical punching die 8 having an inner diameter larger than the outer diameter of the granular fired body 4. since removing Te, the order by punching die 8 an unnecessary portion of the flange portion 5 which projects the peripheral surface of the granular baked body 4 can be removed in one breath, more efficiently easily particulate baked body having a flange portion 5 4 can be obtained.

In addition, for example, ingredients 6 such as octopus and meat, and liquid or fluid seasonings such as mayonnaise and wooster sauce can be input to the dough 3 arranged in the first baking mold 1 or the second baking mold 2. since introducing a mass-like seasoning material 7 was allowed formed in lump form, simply compared with the case of injecting leave the fabric 3 of liquid or flowable seasoning with a liquid or flowable such mayonnaise and Worcestershire sauce, the liquid or The mass-like seasoning 7 in which the seasoning having fluidity is formed into a mass can be picked by hand, or can be easily and quickly put into the dough 3 with a spoon or a scoop. It is possible to efficiently produce the granular grilled body 4 which is seasoned and does not require labor such as applying a seasoning to the surface. Moreover, since the lump-like seasoning 7 is inside the granular grilled body 4, even when the granular grilled body 4 is picked and eaten by hand, for example, the hands are not soiled and are very easy to eat. It becomes.

  Specific embodiments of the present invention will be described with reference to the drawings.

  The present embodiment is a bite-sized granular food for serving by providing a plurality of cup-shaped containers 9 that are easy to carry as shown in FIG. 1, and specifically, shown in FIGS. This is the case of manufacturing such a bite-sized takoyaki 4.

  As shown in FIG. 4, the takoyaki 4 of the bite size of the present embodiment has a first baking mold 1 in which a plurality of concave portions 1 a are provided on the concave forming surface 1 A, and a concave forming surface 1 A of the first baking die 1. A plurality of recesses 2a facing the recesses 1a of the first baking mold 1 when polymerized are produced using the second baking mold 2 provided on the recess forming surface 2A. The first baking mold 1 and the second baking mold 2 are configured to be freely superposed by pivoting edges in the length direction at several places (two places in the drawing).

  In this embodiment, in order to obtain a bite-sized takoyaki 4, the diameters of the concave portion 1a of the first baking mold 1 and the concave portion 2a of the second baking mold are set smaller than usual (for example, about 3 cm). In addition, the recesses 1a of the first baking mold 1 and the recesses 2a of the second baking mold 1 are configured to be formed in large numbers (for example, about 29) for the purpose of mass production in a lump.

  A specific manufacturing method of this embodiment will be described below.

  Oil is applied to the entire surface of the recess forming surface 1A provided with the plurality of recesses 1a of the first baking mold 1, and the topping material 10 is put into the recesses 1a of the first baking mold 1 (see FIG. 5).

  The topping material 10 is for improving the color of the surface of the bite-sized takoyaki 4. In this embodiment, blue paste (for example, about 0.04 g) and red ginger (for example, about 0.4 g) are used. is doing.

  Next, dough 3 (for example, 9 to 10 g) is disposed on the first baking mold 1 (see FIG. 6). In the present embodiment, a certain amount of the fabric 3 can be quickly put into the recess 1a by using a dispenser or the like.

  In the present embodiment, the fabric 3 may be disposed on the entire surface of the recess forming surface 1A, and the fabric 3 disposed on the entire surface of the recess forming surface 1A may fill the recess 1a.

  As the dough 3, a material obtained by dissolving wheat flour, mixed flour, or the like with water or soup stock is used. In this example, wheat flour and mixed flour are further shortened, cornstarch, eggs, cabbage (finely chopped), green onion (finely chopped), powdered, salted and dissolved in water. .

  In addition, you may change suitably the composition of the material | dough 3 of a present Example.

  Moreover, when long-term preservation | save is calculated | required for the bite-sized takoyaki 4 of a present Example, you may mix | blend suitable edible antimicrobial agent with the dough 3.

  Next, ingredients 6 such as octopus (eg, 1.2 g) are put into the dough 3 of the recess 1a (see FIG. 7). In addition, since a present Example is takoyaki, tako is employ | adopted as the ingredients 6, Of course, it is good also as appropriate granular foods other than takoyaki which employ | adopted the appropriate ingredients 6 other than a present Example. .

  Next, as with the first baking mold, oil is applied to the second baking mold 2, and the same topping as above is put into the recess 2a of the second baking mold 2 (see FIG. 8).

  Next, the dough 3 is put into the concave portion 2a of the second baking mold 2 as described above (see FIG. 9).

  Next, the seasoning material 7 is put into the dough 3 of the recess 2a (see FIG. 10).

  The said seasoning material 7 is the lump-like seasoning material 7 formed in the lump shape which can input liquid or fluid seasonings, such as mayonnaise and Worcester sauce, freely.

  Specifically, this example employs a frozen dice mayonnaise obtained by freezing mayonnaise into a dice, and a solid gel sauce that is solidified into a gel by adding viscosity to a Worcester sauce with a thickener. .

  The solid gel sauce is dusted with starch such as potato starch or rice flour. By dusting the dust, stickiness due to viscosity can be prevented and charging into the dough 3 can be performed efficiently, and in the inside of the dough 3 after heating, the solid gel-like sauce is separated via the dust. Since the solid gel sauce is prevented from permeating into the dough 3, it is possible to obtain a thick texture of the solid gel sauce when the bite size takoyaki 4 is put in the mouth and chewed. .

  The seasoning material 7 may be in the form of a frozen die or a solid gel by adopting an appropriate seasoning in addition to mayonnaise or Worcester sauce depending on the purpose.

  In the present embodiment, at least one of the first baking mold 1 and the second baking mold 2 is placed before polymerizing the concave forming surface 1A of the first baking mold 1 and the concave forming surface 2A of the second baking mold 2. Heat.

  Specifically, the first baking mold located on the upper side during the polymerization described later is heated, and the dough 3 that comes into contact with the inner surface of the recess 1a is baked. Thereby, the dough 3 in the recess 1a of the first baking mold 1 can be prevented from flowing down from the recess 1a during the polymerization.

  The dough 3 that contacts the inner surface of the recess 2a by heating the second baking mold 2 together with the heating of the first baking mold 1 may be baked in advance.

  Next, the first baking mold 1 and the second baking mold 2 are polymerized (see FIG. 11).

This polymerization is a fabric 3 of the first baking die 1 of the recess 1a, surfaces on each of the fabric 3 of the second baking die 2 of the concave portion 2a is carried out between the fluid state.

  Thus, the surface of the recess forming surface 1A and the second baking mold 2 are in a state where the surface of the dough 3 of the recess 1a of the first baking mold 1 and the surface of the dough 3 of the recess 2a of the second baking mold 2 are in a fluid state. By polymerizing the recess forming surface 2A, the flowable dough 3 is formed around the recess 1a of the first baking mold 1 and the recess 2a of the second baking mold 2 (that is, the recess forming surface 1A of the first baking mold 1 and The dough 3 of the first baking mold 1 and the dough 3 of the recess 2a of the second baking mold 2 are well mixed.

Next, by heating the first baking mold 1 and the second baking mold 2 that have been polymerized, the baking half 4 </ b> A that is fired in the concave portion 1 a of the first baking mold 1 and the concave portion 2 a of the second baking mold 2. in a baked half 4B to be fired it is integrally connected to through the fabric 3 that is mixture, also on the outer peripheral portion of the continuously arranged position between the baked half 4A · 4B, recessed surface 1A A bite-sized takoyaki 4 is formed in the gap between the recess forming surface 2 </ b> A and protruding from the eaves 5 formed by heating the dough 3 that has flowed out and mixed.

  Next, the first baking mold 1 and the second baking mold 2 that have been polymerized are developed, and the flange portion 5 that protrudes from the peripheral surface of the bite-sized takoyaki 4 at the top of the recess forming surface 2A is formed into the bite-sized takoyaki. 4 is removed by a punching means using a cylindrical punching die 8 having an inner diameter larger than the outer diameter of 4.

  In the present embodiment, specifically, the cutting tool provided with the punching dies 8 corresponding to the number of the recesses 2a at positions corresponding to the recesses 2a of the second baking mold 2 is used. All the bite portions 5 on the peripheral surface of the bite size takoyaki 4 at the top of the formation surface 2A are removed in a lump.

  More specifically, this embodiment removes the flange 5 protruding from the peripheral surface of the bite-sized takoyaki 4 leaving a length of about 2 mm (see FIGS. 12 to 14).

  Next, the bite-sized takoyaki 4 from which the ridge part 5 has been removed while leaving a part is allowed to cool until the central part is 15 ° C. or lower. Specifically, it is left to stand for about 30 minutes in a freezer at −18 ° C.

  By this cooling, the moisture on the surface of the bite-sized takoyaki 4 is sublimated and reduced, and a crispy texture is produced on the surface when the oil tone is described later.

  Next, the cooled bite-sized takoyaki 4 is immersed in the coating solution.

  Specifically, an emulsified seasoning is employed as the coating liquid. As a result, a more crunchy texture is produced on the surface of the bite-sized takoyaki 4 during the oil tone described later. Moreover, the emulsification seasoning can form a thin film on the surface of the bite-sized takoyaki 4 so that the bite-sized takoyaki 4 can be made more difficult to break.

  Next, the bite-sized takoyaki 4 is frozen. The freezing can prevent the bite-sized takoyaki 4 from being deformed or altered.

  In this embodiment, as shown in FIG. 15, for example, a bite-sized takoyaki 4 that has been frozen in a factory is preliminarily mixed with oil at about 180 ° C. for about 1 minute at a store such as a convenience store, and about 20 ° C. After receiving the order, the oil is reconstituted with oil at about 180 ° C. for about 30 seconds. Then, as shown in FIG. 1, a plurality of bite-sized takoyaki 4 are provided in a suitable container 9 and provided.

  According to this embodiment, it is possible to produce a large amount of bite-sized takoyaki 4 in a short time by using the two baking molds 1 and 2.

  In addition, by providing a heel part 5 on the outer periphery of this bite-sized takoyaki 4, it is very easy to eat without being broken into two parts when it is picked by hand or stabbed with a toothpick and spilled. Become.

  Moreover, since the unnecessary part of the said collar part 5 is removed, it will become the takoyaki 4 of the bite size which has a good-looking shape and can be cooked on uniform conditions.

  Further, since the seasoning material 7 has been added to the dough 3 in advance, the seasoning is sufficiently applied and is very delicious. Moreover, even if it is picked by hand, the seasoning such as mayonnaise is not applied to the outer surface, so that the hands are not soiled. A bite-sized takoyaki 4 that is very easy to eat.

  In addition, the surface of the bite-sized takoyaki 4 and the heel part 5 of this example has a crisp texture due to the oily tone, while the inside has a crisp texture due to heated dice mayonnaise or solid gel sauce. It becomes Takoyaki 4 with a bite-sized bit like a small snack like never before.

  Furthermore, since this embodiment is smaller in diameter than ordinary takoyaki and does not require the trouble of seasoning with a seasoning on the surface, the time required for cooking is greatly shortened and it can be provided quickly at the store. Takoyaki 4 with a bite size.

  Note that the present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

It is explanatory drawing which shows the example of provision of a present Example. It is an external view which shows takoyaki of a present Example. It is sectional drawing which shows takoyaki of a present Example. It is a perspective view which shows the two baking molds of a present Example. It is explanatory drawing of a present Example. It is explanatory drawing of a present Example. It is explanatory drawing of a present Example. It is explanatory drawing of a present Example. It is explanatory drawing of a present Example. It is explanatory drawing of a present Example. It is explanatory drawing of a present Example. It is explanatory drawing of a present Example. It is explanatory drawing of a present Example. It is explanatory drawing of a present Example. It is an explanatory flowchart of a present Example.

DESCRIPTION OF SYMBOLS 1 1st baking mold 1A Concave formation surface 1a Concavity 2 2nd baking mold 2A Concave formation surface 2a Concave 3 Dough 4 Granulated baking body 4A Grilled half body 4B Grilled half body 5 Gutter part 6 Ingredients 7 Seasoning material 8 Punching die

Claims (3)

The dough is arranged on the recess forming surface of the first baking mold provided with a plurality of recesses, and is pivotally attached to the first baking mold so as to be polymerizable on the recess forming surface of the first baking mold. The dough is disposed on the concave forming surface of the second baking mold provided with a plurality of concaves facing the concaves of the first baking mold when polymerized on the concave forming surface of the first baking mold, and at least the concaves of the first baking mold or one of the recesses of the second baking die, motor co or ingredients and mayonnaise and Worcestershire such liquid or seasoning frozen or thickener turned freely lump form by applying a viscous due to a flowable such meat And the surface is coated with a edible powder such as rice flour or wheat flour , and at least one of the first baking mold and the second baking mold is heated and heated. Or the concaves of the first baking mold to be further heated By polymerizing the forming surface and the concave forming surface of the second baking mold, the baking half fired at the concave portion of the first baking mold and the baking half fired at the concave portion of the second baking mold are integrated. be those became, projecting the flange portion fabric formed by firing residing around the first baking die recess and the recess of the second baking die on the outer peripheral portion of the continuously arranged position between said baked half Of the first baking mold and the second baking mold in the developed state by the punching means with a cylindrical punching die having an inner diameter larger than the outer diameter of the granular baking body. The manufacturing method of the granular food characterized by removing the unnecessary part which left a part of the collar part which protrudes on the peripheral surface of the granular baking body in the upper part of a recessed part formation surface or a recessed part formation surface. Method for producing a granular food product according to claim 1, wherein the frozen or freeze while pre-cooling the granular baked body. The method for producing a granular food according to claim 1 , wherein the granular baked product is immersed in a coating liquid for a predetermined time or a coating liquid is applied to the granular food.

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