Title:
TEXTURE IMPROVEMENT METHOD OF CROUTON
Document Type and Number:
Japanese Patent JP2017038564
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a method or the like for providing crouton applicable to various soups or salad, having suitable flavor and texture as a topping of floating body of the soups or salad and hardly being affected on texture by moisture or the like or the soups or salad even after elapse of time.SOLUTION: There is provided a texture improvement method of crouton not only good in flavor, but also having enhanced hardness or crispy feeling and hardly being affected on texture due to moisture or the like from various soups or salad even after elapse of time by blending onion dried powder during mixing bread dough or raw material during manufacturing the crouton and a manufacturing method of crouton with improved texture. There is provided a method for improving texture of crouton of cubic like shape with 10 to 20 mm square by blending onion dried powder of 0.1 to 5 wt.%.SELECTED DRAWING: None
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Inventors:
TAKAYAMA MAKIKO
HASEGAWA KATSUYUKI
ICHIKAWA TAKASHI
HASEGAWA KATSUYUKI
ICHIKAWA TAKASHI
Application Number:
JP2015163105A
Publication Date:
February 23, 2017
Filing Date:
August 20, 2015
Export Citation:
Assignee:
POKKA SAPPRO FOOD & BEVERAGE LTD
HOTEY SHOKURYO CO LTD
SUNBREAD KYOGYO KUMIAI
HOTEY SHOKURYO CO LTD
SUNBREAD KYOGYO KUMIAI
International Classes:
A21D15/08; A21D2/36; A23L19/00
Domestic Patent References:
| JP2008067647A | 2008-03-27 | |||
| JPH01179639A | 1989-07-17 | |||
| JP2012231728A | 2012-11-29 | |||
| JP2003111554A | 2003-04-15 | |||
| JPH0491746A | 1992-03-25 | |||
| JPH07327584A | 1995-12-19 | |||
| JPH01187044A | 1989-07-26 | |||
| JP2002051692A | 2002-02-19 |
Other References:
"SEASONED CROUTONS RECIPE ｜ TASTE OF HOME"、［ONLINE］, JPN6019024468, 19 August 2015 (2015-08-19), ISSN: 0004064358
JOURNAL OF FOOD SCIENCE, vol. 68, no. 5, JPN6019024472, 2003, pages 1810 - 1813, ISSN: 0004126294
"食パンのカロリー"、［ONLINE］, JPN6019024470, 9 April 2009 (2009-04-09), ISSN: 0004126291
"BULK DENSITY CHART"、［ONLINE］, JPN6019024471, 10 August 2015 (2015-08-10), ISSN: 0004126292
FAHEID, S.M.M.: "Studies on Onion and Garlic Bread", DEUTSCHE LEBENSMITTEL-RUNDSCHAU, vol. 95, no. 1, JPN6019024473, 1999, pages 17 - 22, ISSN: 0004126293
JOURNAL OF FOOD SCIENCE, vol. 68, no. 5, JPN6019024472, 2003, pages 1810 - 1813, ISSN: 0004126294
"食パンのカロリー"、［ONLINE］, JPN6019024470, 9 April 2009 (2009-04-09), ISSN: 0004126291
"BULK DENSITY CHART"、［ONLINE］, JPN6019024471, 10 August 2015 (2015-08-10), ISSN: 0004126292
FAHEID, S.M.M.: "Studies on Onion and Garlic Bread", DEUTSCHE LEBENSMITTEL-RUNDSCHAU, vol. 95, no. 1, JPN6019024473, 1999, pages 17 - 22, ISSN: 0004126293
Attorney, Agent or Firm:
Matsumoto Kuki
Kiichiro Matsumoto
Mizuno Motoki
Kiichiro Matsumoto
Mizuno Motoki