JPS63294731A - Heat-processed food material - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a heat-processed food base, and more specifically, to a cone-shaped edible base for holding frozen sweets such as soft serve ice cream and ice cream, and various foods. The present invention relates to a heat-processed food base useful in the manufacture of containers, ie, edible containers called Watsuful corn, which have a small apparent specific gravity, are porous, light, and have a so-called crispy texture.

[Prior Art] Generally, edible containers in which frozen confections such as soft serve ice cream and ice cream are packaged and sold at stores are made using so-called water-based corn, which is made by a specialized corn manufacturer by kneading raw materials such as flour with a large amount of water. The so-called seeds are heated and baked on a high-temperature heating plate, formed into cones, packaged, and delivered to ice cream sales sites, but Watsuful cones are known to be extremely crispy, so there is a small amount of Because it cannot withstand shock and is easily damaged, it is difficult to handle not only during baking, but also after baking and even at the ice cream sales site.

In order to eliminate these drawbacks, the present applicant developed a method as shown in Japanese Patent Application No. 59-269826, in which a material such as wheat flour is mixed with enough water to make it hard, and then a certain thickness is obtained. An edible container in which the edible container is obtained by rolling the dough into a cone shape and solidifying the dough into a cone shape immediately after baking. A manufacturing method has been proposed.

[Problems to be Solved by the Invention] However, in the former of the above-mentioned conventional techniques, the cone-shaped edible container that has been solidified immediately after baking is shipped, so the cone-shaped edible container that has been baked and solidified may be damaged during transportation. For example, in the case of Watsuful cone, about 20 to 30% of the cone becomes unusable. In order to eliminate this drawback, it would be possible to adopt the above-mentioned manufacturing method at the user side, that is, at stores selling soft-serve ice cream, etc., but this would only require a large investment in equipment such as baking equipment and raw material preparation equipment. However, even in large quantities, there is not much difference in the baking operation technology required and the difficulty of handling, and there may not be enough space for installation in stores, and in addition to amperage contracts for power consumption, baking technology and ice cream sales staff are mainly There are many drawbacks such as the fact that it is difficult in practice to have temporary employees such as part-time workers acquire skills in baking equipment, and it is not easy to employ them.

Furthermore, among the conventional techniques, the latter has many drawbacks, such as not being able to provide a product with a crispy texture.

The reason why wheat flour is the most important ingredient for confectionery is that unlike rice flour, potato flour, other grains, and potato powders, which are mostly starchy, wheat flour contains protein.

Starch is pregelatinized by water heat and plays a major role in forming the body of confectionery as an ingredient.However, from the perspective of suitability for confectionery processing, wheat flour is not an ingredient as opposed to other confectionery ingredient powders such as rice flour and potato flour. Starch is the most abundant, but the protein it also contains is the main factor that determines its processing characteristics, and it is this protein component that makes it different from other confectionery raw material flours.

The major difference between wheat flour and other confectionery raw materials is that when flour is kneaded with water, this protein absorbs water, hydrates, and bonds with each other to form sticky and elastic gluten. It is no exaggeration to say that the basis of the present invention lies in clarifying the use of gluten, such as hydrothermal management for starch pregelatinization, the behavior of gluten, and the management and control of gluten behavior.

Wheat flour is classified into strong flour, medium flour, and soft flour depending on the quality and quantity of protein it contains, but the names are based on the quality of the gluten from which each protein is produced, and the uses thereof also differ depending on the quality of the gluten.

In confectionery manufacturing, soft flour with a low protein content is generally used, and sugar, fat, salt, eggs, milk, other flavorings, and coloring agents are kneaded with water to create batter and dough. ), but this heating operation alphas the starch in the flour and irreversibly thermally denatures (thermal coagulation, etc.) the proteins that form gluten, making it palatable and easy to digest. This is the basic manufacturing method for confectionery in general that uses wheat flour as the main ingredient.

When wheat flour is kneaded with water, it immediately absorbs water, but at that age, starch accounts for 30% of its weight, and proteins account for 200%, and these become chemically bound water, starch becomes a sol, and proteins bind to each other. to form sticky and elastic gluten.

The sol-formed starch begins to gel at about 54°C, increases in viscosity, and finally becomes pregelatinized, becoming edible and easily digestible, and if heated further, it dehydrates and solidifies.

On the other hand, glutin forms a spongy three-dimensional network structure, which is irreversibly thermally denatured by heating, leading to the formation of a strong skeleton of confectionery.

It can be used as it is to make chewy and hard confectionery such as hardtack and hard biscuits, but in order to make the porous, crispy food that is the aim of the present invention, it is necessary to add water to the flour raw material. The air bubbles generated in the kneaded aqueous mixture due to the action of the chicken eggs in the kneaded raw materials or the edible surfactant produced by the synthetic foaming emulsifier are incorporated into the network structure formed by the gluten. By denaturing and coagulating, the air bubbles become encapsulated in this network, making the gelled alpha starch, which makes up the majority of the fabric, porous. If you continue to heat this, the processed base will dehydrate and the starch will solidify as a porous confectionery body.
In terms of crispness, if left as is, the gluten will form a strong three-dimensional network structure, so even though it is porous as a whole, it will be hard.

Therefore, when fats and oils are kneaded into the raw material dough, the fats and oils spread into the dough in the form of a film due to the action of the edible surfactant mentioned above, which prevents the gluten network structure from binding, resulting in a product with a brittle and easy-to-crush texture. It can give a good crispy texture.

Conventional confectionery foods such as sea urchin hus and watsuful, which are characterized by their crispness, are made by continuing to heat them to dissipate most of the moisture in the base, and then continuing to heat them to over 200℃ for processing, resulting in brittle and crispy textures. We are getting a product with a nice texture.

Edible containers for ice cream, etc., are made by molding the brittle, crispy and palatable product obtained through the above process into a thin-skinned cone or plate shape, usually called a watsuful cone, while still hot. When transporting products shaped into shapes or plates to users, they must be packaged extremely carefully or they will be damaged, so they cannot be used at ice cream shops where ice cream is sold. Difficult to transport in durable condition.

The present invention solves this problem and furthermore, not only prevents cones and plates from being damaged by baking them at the store, but also the fragrant aroma generated during baking fills the storefront where there is no other scent, promoting customers' purchasing psychology. It can also have a soothing effect and restore the sense of taste on the tongue that has been dulled by ice cream, allowing the user to experience the original taste of ice cream.

At an ice cream store, flour is mixed with sugar, oil and fat, and water is poured onto a baking board to bake Watsuful, etc., which are then shaped into cones or plates, filled with ice cream, and sold to customers. There are other ways to do this, but as mentioned above, the protein content of wheat flour can deteriorate rapidly unless strict temperature and stirring controls are applied when mixed with water, even if weak flour with a low protein content is used. This creates a strong network structure of gluten.

Starch controls the overall body formation of sweets, while gluten controls the stickiness of the so-called seeds (water seeds, hard seeds) that are the raw materials for baking sweets, and the hardness of baked sweets.

The palatable crispiness comes from the uniformity of the size, quantity, and distribution of air bubbles contained in the seeds of the baking raw material, and this is largely due to the structure of the gluten and the network structure formed by it. Even if there is a moderate amount of air bubbles, it is the structure and amount of gluten that keeps them uniformly inside the seeds and suppresses expansion caused by heating during baking.

Without gluten, air bubbles with the right shape and amount would escape without expanding the body of the bundle, like beer foam.

This type of work is especially useful for confectionery types whose main ingredient is wheat flour with gluten network formation! In order to make confectionery by baking the seeds, and to make products that meet the purpose, all of the processes must be strictly controlled. This kind of work can be said to be extremely difficult at an ice cream shop where most people work part-time. By solving this difficult problem, there is almost no risk that the final product, such as the Watsuful Cone, which serves as a light and crispy ice cream container, will break at the ice cream store.Furthermore, the finished product will have the aroma of baking, and will remain fresh after baking. It is an object of the present invention to provide a food base that can be easily prepared by anyone to serve ice cream to give a satisfying feeling to customers.

Storage of raw materials with sufficient temperature and humidity control, flour, fats and oils, etc.
Strict control over mixing the appropriate amount of main ingredients such as eggs and water and proper mixing, and heating the resulting water appropriately to alpha the starch, creating an appropriate arrangement structure that never becomes solid. The food base obtained by controlling the formation of an appropriate gluten network, the formation of an appropriate skeleton by heating and coagulation, the appropriate dispersion of fine air bubbles that cause crunchiness, and the suppression of their heating and volatilization. The food base is transported to the ice cream store, and the food base is held in an appropriate water bottle to maintain the flexibility to avoid damage due to various handling at the store (the product at this time is subjected to primary baking). In addition, it is possible to prevent unnecessary temperature energy use when finishing and baking this food base at an ice cream store, and to obtain a Watsuful cone that is identical to the factory product in a short time and with moderate work. If the next product is manufactured under strict control throughout the manufacturing process, by using such a primary product, even a new part-time worker can easily create a fragrance that is freshly baked. It provides the best base material for firing Watsuful corn.

To summarize these points, the gist of the present invention is to mix an appropriate amount of oil and fat into wheat flour in order to prevent the gluten network structure from becoming too strong, and to add eggs, etc. An edible surfactant is mixed in to help spread the fat film through foaming and emulsification, and to hold fine air bubbles in the confectionery structure.Additionally, sugar, salt, etc. are mixed in to facilitate these actions, and to provide a moderate amount of water. Make water type 2 by seasoning and kneading all of these ingredients thoroughly and uniformly with an appropriate amount of water.
The flour is heated so that the starch in the flour becomes pregelatinized and the gluten, which has a moderate network structure strength due to the hydration of the protein, is thermally coagulated.Furthermore, when this is finished and baked at the customer's site, excessive energy use is extremely avoided. , and the residual moisture is 4
150 to 150% to control the above heating to be under a storm
The food base is heat-processed at a temperature of about 170° C. and for an extremely short baking time of 30 to 90 seconds.

This low-temperature, short-heat processed food base can be made into the base of Watsuful cones, for example, by simply finishing and heating it at a temperature of 180-220°C for about 20-40 seconds at an ice cream store, etc. Temperature and processing time It is a base material that can be processed without any other consideration, and it is a base material that can be baked in sections to make crispy and light ice cream containers made from wheat flour.

The key point and difficulty in manufacturing this kind of food base, such as so-called Watsuful corn, which is crispy, crumbly, and thin in thickness, is the process of forming this heat-processed base. However, it is almost impossible to carry out this process at an ice cream store where there are few facilities and means to manage it, but if the heat-processed food base of this invention is used, the rest is mainly due to transportation and handling. In order to keep this base material pliable, this can be achieved simply by heating and volatilizing the 6 to 16% water remaining in the base material. If the heating to volatilize the residual water is carried out at a temperature of 170° C. or higher, at which point the sugar in the base caramelizes, the base will have a more desirable color, such as golden brown.

In any case, such easy production of Watsuful is made possible by the heat-processed food base of the present invention.

This allows foods made from wheat flour, which is brittle and has a good texture but is easily broken, to be made into a heat-processed food base in a well-controlled specialized factory, which is then finished and baked at an ice cream store, etc. to make it fresh from the oven. It is possible to obtain a wood base that enables so-called split firing, in which the heating process and final firing are performed separately to easily produce fragrant Watsufules and the like without fear of damage.

Rice crackers, a kind of rice cracker that has been made since ancient times in Japan, are also processed by heating in parts, but this processing method involves drying at temperatures below 100°C, so to speak, which can be called a split drying method. The dough is kneaded into a mochi-like shape, rolled into a plate, and punched into a predetermined rice cracker shape, which is then dried in a dryer at 70 to 75°C to a moisture content of about 120% ff. This is called the first drying process, and if left at room temperature for a long time, the rice cracker dough becomes translucent and glass-like. When making this dough into senbei products, dry it again to reduce the moisture content of the dough to 10 to 15.
% (this is called drying). Heat the finished dough over an open fire for 200-260 yen.
The product is baked at ℃ and seasoned with seasonings such as soy sauce.

This is not the divided baking method of wheat flour raw material in this invention,
In order to make senbei rice crackers with air bubbles using rice flour without a gluten network, it is necessary to form a viscous rice cake structure and dry it again to make it viscous.

The fundamental difference between the split-baked processed food base made of flour raw material according to the present invention and rice crackers, rice crackers, rice crackers, etc. will be further described below.

The starch in rice flour, which is the raw material for rice crackers, is mainly composed of amylopectin, which has thermal expansion by itself, but wheat starch itself does not have thermal expansion, so egg or a synthetic edible surfactant must be used as a foaming agent. Must be.

Even more distantly, wheat flour contains protein in addition to the starch portion, as mentioned above, and when this protein absorbs water and hydrates, the three-dimensional network structure due to the quality and quantity of gluten produced is completely different from that of confectionery ingredients other than wheat flour, such as rice flour. For this reason, for example, rice crackers, especially rice crackers, expand due to the thermal expansion of amylopectin, the main component of rice starch. After forming a highly viscous rice cake and shaping it appropriately, it is dried in a dryer at 70 to 75°C (first drying) until the moisture content has recovered to around 20%, and then left to rest for a long time. To bake this into rice crackers, dry this dough again as described above (second drying) to a moisture content of 10 to 15% (this is called ``hoirodori'').
Heat the dough that has undergone this "warming" process over an open fire for 200~200 yen.
The product is baked at 60°C and seasoned with seasonings such as soy sauce. This is a method for producing rice crackers, which is fundamentally different from the method for producing palatable, crunchy, and easily broken confectionery in portions, which is the object of this invention.

The purpose of this invention is to eliminate the above-mentioned drawbacks and various problems.The purpose of this invention is to manufacture an edible container called Watsuful Corn, which has a small apparent specific gravity, is porous, light, and has a crispy texture. An object of the present invention is to provide a heat-processed food base useful for various occasions.

[Means for Solving the Problems] The above-mentioned object of the present invention is to heat the water type 2, which is a mixture of flour, fat, oil, sugar, edible surfactant such as eggs, and water, on a heating plate 1.
During the heating process by flowing down onto the heated product, the starch in the water type 2 is pregelatinized, the protein is thermally coagulated, and the water content remaining in the heated product is at a relatively high temperature of 4% or less. This is achieved by heat processing.

[Function] By heating and processing the water type 2 at a relatively high temperature of about 150 to 170°C, an edible food base with a hard texture can be obtained.

[Example] As shown in Fig. 1 (ω, city), this invention adds sugar to flour to add appropriate sweetness, and maintains the stability of fats and oils, foaming, emulsification, and air bubbles. Eggs as edible surfactants, foaming, emulsifying,
A stable edible synthetic compound surfactant and, if necessary, baking powder, salt, milk, flavor pigments, etc. are added to the mixer, and the baked product becomes porous and light in proportion to the raw materials. Add some water and knead to obtain water type 2. A constant amount of this water type 2 is discharged onto the lower plate 10a of a pair of heating plates 10 to form a disc-shaped mixed wire material 2A, which is heated and processed to obtain a heat-processed food base 11.

This baked heat-processed food base 11 is cooled and stored,
This preserved food base 6 may be heated again (finish baking) and formed into an edible container such as a corn, or may be eaten as is.

After the above-mentioned storage, for example, the product sealed and packaged and shipped is opened and taken out by the user, for example, an ice cream store seller, and the electric heater R, 17 of the toaster-shaped heating box 20 as shown in FIG. Iron plate heated between 18.1
Insert heated processed food base 11 through 8 and heat to 170°C.
If the temperature is raised to the above temperature and the surface of the base is finished fired to a degree that it becomes slightly brown or golden brown, it is called a finished fired product.The finished fired product is the same as the finished fired product made by the conventional integrated firing method in which the final firing is performed from the water type. Finished fired base 11
You can get ^. And this finished fired base 1
1A is immediately fed into a well-known cone-shaped container forming machine 12 as shown in FIG. 3, formed into a cone shape, and then cooled and solidified to obtain a cone-shaped edible container 14 as shown in FIG. 4.

Note that if the heating plate 10 is engraved with checkered stripes 4 during heating and baking, a checkered pattern can be applied to the heat-processed food base 11, thereby making it possible to obtain an edible container 14 with checkered stripes.

This edible container 14 is slightly cooled at the same time as it is formed by the cone molding machine 12, and is in a hardened state after being formed, so that the shape of the cone-shaped edible container 14 does not occur, so ice cream, etc. It can be plated and sold in stores.

Since the heat-processed food base 11 has been heat-processed in advance, the starch is alpha-gelatinized and has a hardened protein skeleton, so if it is packaged as in Example 1 later to avoid damage during transportation, there will be no shipping problems. Not only does this solve the problem, but at temperatures where the starch becomes pregelatinized during heat processing and the protein thermally coagulates, it not only shortens the baking time, but also reduces changes in the environment around the primary baking site because hot air does not dissipate much. Furthermore, for the final baking, it is sufficient to heat the baked surface to a degree that causes browning, so that not only can the baking time be greatly shortened even at ice cream shops, etc., but also the problem of hot air dissipation can be almost completely solved.

Next, a specific example will be described.

Example 1 (Each value represents the blended ml ratio) Aqueous type 2 was prepared by thoroughly stirring and mixing the formulations listed in the table of Example 1 above, and a grid of 10 mm in length and width as shown in Figure 1 (ω) was prepared. The surface of the heating plate 1Q with engraved eyes 4 is 170 mm in advance.
The temperature of the water sandwiched between both heating plates 10a and 10b is 150°C by heating the water to about 190°C and then pressing the heating plate 10b against the top surface of the heating plate 10a via the hinge 10C. After baking the water type 2 by heating it so that it is maintained at about 170°C for a certain period of time, the heating plates 10a, 1
Open both 0b and take out the fired base (disk shape), which is used as a heat-processed food base 11.

Conditions for flowing water and heating processing are: 1. Water type flowing once M: approx. 25~30gr2; Temperature of heating plates (one set of upper and lower): 170℃~190℃ 3. Spacing between heating plates depends on the type of flowing water. The thickness of the fired base is determined, and this is approximately the same as the thickness of the fired base of the fired product.

Conditions for heating processing 1: Heating plate spacing This is the thickness of the fired base (disc-shaped fired product).

2. Firing temperature: 160°C, firing plate surface: 170°C to 190°C, Rfl! ll 50-90 seconds 3
, Situation of the fired base (disc-shaped fired product) 4. Residual moisture in the heated and fired base (using a Get Co. moisture meter) 1. The spacing between all heating plates shall be 2.5 m/m.

2. Firing temperature and time: 170°C for 60 seconds, 75 seconds, 90 seconds 180°C for 60 seconds, 75 seconds 190°C for 45 seconds, 60 seconds 3. Situation of fired base (fired disc) and residual moisture ■ Primary firing (111) (160℃, 45 seconds) Slightly brown yellow 4.2
% (112) (160℃, 90 seconds) Slightly brown yellow 0.4
% 10g/cd load per package of 10 sheets, no compression or adhesion at all. The unbendable circular area has a slightly brownish tinge, and the small petal-shaped parts are easily broken. It is necessary to use a plastic container that does not deform for transportation, and when stacking, use the well-known corrugated paper (corrugated cardboard box material made of wavy lines of paper and pasted to other paper, etc.) between the containers on top. ) for buffering to disperse the upper pressure, it can withstand transport sufficiently.

In either case, a heat-processed food base having a 10 mm lattice with a height of about 1.5 mm on both surfaces is obtained. This can be eaten as it is because the wheat starch has become pregelatinized, but if you further heat it and bake it until it turns brown, it becomes edible and crispy! S'ti ground is obtained.

In the heat-processed food base 11, the starch it contains is pregelatinized, the gluten derived from the protein is also heat-hardened, and a film of oil and fat permeates between the networks formed by the gluten, suppressing the binding of the gluten and creating a moderate amount of heat. Because it hardens while enclosing air bubbles, it is crispy, and the sugar becomes candy-like and completely caramelized and begins to emit aromas.The oil and fat are also fried at over 100 degrees Celsius, giving it a pleasant texture and almost no moisture. It has evaporated and there is no feeling of moisture, making it delicious to eat as is.

For this reason, secondary firing has little meaning in terms of evaporation of water, but rather softens the solidified material by heating.
For example, in the case of a Watsuful cone, this is the final firing to form it into a cone shape. Since there is almost no moisture in the product, the primary baked product itself will solidify when cooled, but since it is packaged as a flat plate, there is no need to worry about damage during transportation. Almost never.

Rather, the secondary firing is only to soften the base material so that it can be molded, so it does not require the amount of heat required for moisture evaporation and takes an extremely short amount of time. In stores such as cream shops (! 8 shops), it is rather welcomed from the point of view of sales service.

■ Secondary firing (finish firing) The heat-processed food base was left in a cool, dark place at 10°C for 24 hours and then transferred to the final firing.
A toaster-type heater shown in (d) was used. That is, a heater 17 made of nichrome wire was provided on both sides, and an iron plate 18 with a thickness of about 2 s/i was placed on the surface of this heater.
This iron plate is heated to form a heated flat plate with almost uniform temperature distribution, and between these two flat heated plates, two or more pieces of the fired product 11 obtained by heat processing under the same conditions are placed one at a time at a constant temperature. The product was made by hanging for a period of time and heating the surface of the fired base material. The surface temperature of the heated flat plate is 180° to 190°C. The distance between the two flat plates is approximately 15 m/m. Therefore, the distance n between the surface of the heated product and the surface of the flat plate is approximately 5 m. The results are as follows. One of the final fired discs was wrapped in a conical shape using an instrument and cooled before the temperature had dropped and the sugar component had not yet hardened, yielding a product cone formed into a conical shape.

The firing status of the disc fired product that was cooled without being molded is as follows.

◎ Finished baked products (disc baked products) and texture (
The result was that the texture (mouthfeel) and residual moisture of the heated processed food base. All of them are crispy and delicious, but you can feel the difference in texture due to the different baking conditions.

The residual moisture is about 0.3 to 0.4%, and there is a slight tendency for the conditions during heat processing to affect the final firing.

Example 2 Next, an example using a synthetic surfactant will be given.

In addition, as the edible surfactant in the above table, a blend of glycerin fatty acid ester, sucrose fatty acid ester, etc. is used.

Aqueous type 2, in which the formulation listed in the table of Example 2 was sufficiently stirred and mixed, was treated in the same manner as in Example 1 to prepare a heat-processed food base, which was then subjected to the same finishing firing operation as in Example 1. As a result, it lacked the flavor that comes from chicken eggs, but was crispy and light.
Results such as umami taste were not significantly different from those of Example 1.

[Effect of the invention 1 As described above, the present invention is capable of heating processing by flowing down and spreading water type 2, which is a mixture of flour, fat, oil, sugar, edible surfactant such as eggs, and water, on the heating plate 10. Win, water type 2
As the starch inside is pregelatinized and the protein is thermally coagulated, the heated product is heat-processed at a relatively high temperature so that the remaining water content is 4% or less. (approximately 150°C to 170°C) It is possible to eliminate all of the many drawbacks of conventional methods, such as requiring relatively little firing energy due to firing, and it is also possible to deliver heated processed base materials. If the substrate is transported by the method shown in Example 1 above, the substrate will not be deformed or damaged during transportation, and even if it is slightly deformed during temporary storage, this deformation will be corrected during the secondary firing (finish firing). Regardless of the situation, you can get beautiful edible containers for cones, tarts, etc., and ice cream stores that use edible containers for soft serve and other ice creams are equipped with a small finishing baking machine such as a toaster type with a power of about 200 to 300 W that is easy to scrape. Just by installing a winding machine (cone machine), edible containers can be produced in a short time, and the customer's purchase time is extremely short, the installation space is small, and the capital investment is extremely low. There is no need to change the power amperage contract, the aroma of corn baking wafts through the store, promoting a sunshine mentality, and the finishing baking operation is simple, making it easy for part-timers and part-time workers to do the baking at the store. There are many practical benefits, such as being able to easily handle personnel management even for those with no prior experience.

, ff1IIIi explanatory drawings in the drawings all show one embodiment of the present invention, and FIG. 1(a) is a perspective view of a baking machine for heating processing, FIG. Figure 2 (ω is a perspective view of the finish firing machine, in Figure 2) is a perspective view of the finish firing machine in a different state from Figure 2 (ω is a perspective view of
Figure 2 (C1 is a cross-sectional view taken at the line A- in Figure 2 (small), Figure 2 (d) is a cross-sectional view taken at the line B-8 in Figure 2 (C), Figure 3 is more edible than the base material. FIG. 4 is a schematic diagram showing the construction of an example of processing a container, and FIG. 4 is a perspective view showing an example of an edible container obtained by the present invention.

2...Water type, 2A...Kneading material, 10...Heating plate, 11...Heat-processed food base.

Claims (1)

[Claims] When water type 2, which is a mixture of flour, oil, fat, sugar, edible surfactant such as egg, and water, is spread on the heating plate 10 and heated, the starch in the water type 2 is pregelatinized. A heat-processed food base characterized by being heat-processed at a relatively high temperature so that the protein is thermally coagulated and the residual water content is 4% or less.