PREPARATION OF CROUTON

Title:

PREPARATION OF CROUTON

Document Type and Number:

Japanese Patent JPH01187044

Kind Code:

A

Abstract:

PURPOSE:To prepare crouton having crisp palatability and free from deterioration of the taste of soup, by drying or baking finely cut bread pieces with heat and impregnating specific amount of fats and oils in the bread. CONSTITUTION:Bread is cut into 5-30mm cube, dried or baked at 150-170 deg.C for 6-10min, immersed in vegetable fats and oils (e.g., palm oil) at 30-120 deg.C for 1-5min and subjected to centrifugal separation, microwave irradiation, hot-air drying, etc., to remove excess fats and oils and to adjust the fats and oils content of 13-33wt.%.

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Inventors:

TAMAOKI YOJI
NIWADA HISAYOSHI
ATOBE MASAHIKO

Application Number:

JP1073788A

Publication Date:

July 26, 1989

Filing Date:

January 22, 1988

Export Citation:

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Assignee:

POKKA CORP

International Classes:

A21D15/04; (IPC1-7): A21D15/04

Attorney, Agent or Firm:

Masao Kobayashi (1 person outside)

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