The purpose of the present invention is to provide a method of manufacturing a packaged frozen food product as well as a food packaging film and a packaged frozen food product, in which savor of freshly made food can be experienced when opening the package after thawing the frozen food. This method of manufacturing a packaged frozen food product comprises a packaging step of hermetically packaging food in a film including a gas barrier layer after baking or steaming the food and before temperature of the food drops to room temperature, the food being unbaked confectionery, semi-baked confectionery, bread, or rice cake; and a freezing step of freezing the food packaged in the packaging step, and obtaining frozen food.

The purpose of the present invention is to provide a method of manufacturing a packaged frozen food product as well as a food packaging film and a packaged frozen food product, in which savor of freshly made food can be experienced when opening the package after thawing the frozen food. This method of manufacturing a packaged frozen food product comprises a packaging step of hermetically packaging food in a film including a gas barrier layer after baking or steaming the food and before temperature of the food drops to room temperature, the food being unbaked confectionery, semi-baked confectionery, bread, or rice cake; and a freezing step of freezing the food packaged in the packaging step, and obtaining frozen food.

Frozen gyoza dumplings containing a plurality of frozen gyoza dumplings connected by a frozen batter permit easy division into the required number in a frozen state, and can be easily taken out in a connected state from a tray.

Frozen gyoza dumplings containing a plurality of frozen gyoza dumplings connected by a frozen batter permit easy division into the required number in a frozen state, and can be easily taken out in a connected state from a tray.

A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

A process for preparing fresh leavened flaky pastry includes the steps of; a mixing the basic products; b) preparing the batter; c) rolling; d) inclusion of fat; e) layer-rolling; f) cutting the pastry into quadrilaterals; g) shaping the pastry quadrilateral; h) bringing to the refrigeration temperature; and i) storage at the refrigeration temperature. Between steps g) and h), additional steps are included for j) cold solidification at a negative temperature above the crystallization temperature of the pastry; and k) oiling and/or vacuum packing of the pastry.

A process for preparing fresh leavened flaky pastry includes the steps of; a mixing the basic products; b) preparing the batter; c) rolling; d) inclusion of fat; e) layer-rolling; f) cutting the pastry into quadrilaterals; g) shaping the pastry quadrilateral; h) bringing to the refrigeration temperature; and i) storage at the refrigeration temperature. Between steps g) and h), additional steps are included for j) cold solidification at a negative temperature above the crystallization temperature of the pastry; and k) oiling and/or vacuum packing of the pastry.

A forming method of forming a combined food product containing granulated objects and a food dough comprising steps of (a) discharging a tubular food dough from a discharging device and forming a bottom of the tubular food dough; (b) supplying a predetermined amount of granulated objects to an inside of the tubular food dough formed with the bottom; and (c) cutting the tubular food dough to divide the combined food product filled with the supplied granulated objects. In the step (c), the combined food product is formed so that an upper surface of the granulated objects which are filled is partially and ununiformly covered with the food dough.