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Title:
METHOD FOR PRODUCING CROUTON
Document Type and Number:
Japanese Patent JP2012231728
Kind Code:
A
Abstract:

To provide croutons of good texture and taste, sustainable in crisp texture even in food/beverages of high water content, keeping bread-inherent taste as well, and also causing no offensive sense-of-taste change of food/beverages after being incorporated therein.

A method for producing croutons is provided, including: baking bread dough followed by making a chopping and drying, wherein the outside of the resulting baked bread is loaded with one or more kinds of pregelatinized starch flour selected from the group consisting of pregelatinized hydroxypropyl starch, pregelatinized acetic starch, pregelatinized hydroxypropylated crosslinked starch and pregelatinized acetylated crosslinked starch; thereby the objective croutons are produced, with crisp texture and bread taste kept therein. The croutons thus produced, especially with good texture and taste, are sustainable in crisp texture even in food/beverages of high water content, keeping bread-inherent taste as well without any limitations on bread dough incorporation, also causing no offensive sense-of-taste change of food/beverages after incorporated therein.


Inventors:
HIROSAWA HIDEJIRO
Application Number:
JP2011102116A
Publication Date:
November 29, 2012
Filing Date:
April 28, 2011
Export Citation:
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Assignee:
MATSUTANI KAGAKU KOGYO KK
International Classes:
A21D15/08; A21D13/00
Domestic Patent References:
JP2008067647A2008-03-27
JP2002051692A2002-02-19
JP2001000099A2001-01-09
JP2008067647A2008-03-27
JP2002051692A2002-02-19
JP2001000099A2001-01-09
Attorney, Agent or Firm:
Masaki Hirota
Seiji Ozawa