| 摘要 |
PROBLEM TO BE SOLVED: To obtain a crouton-like starchy composition having a good appearance of shape of a product itself, maintaining its shape for a sufficient time in the case of floating on a soup, not making the soup turbid by an eluted material, not disturbing the harmony of taste of the whole soup and dealing with wide menus by a specific method from an ordinary baking material. SOLUTION: (A) Ordinary baking materials such as flour, salt, malt, emulsifying agent, shortening, yeast, etc., are kneaded with water, fermented by a process based on a routine procedure of bread to give a fermented kneaded material, which is immersed in or sprayed with hot water or steam and baked. (B) A roasted material of the process A is frozen, thawed and cut into pieces. (C) The cut pieces of the process B are fried under normal pressure or reduced pressure and then deoiled. (D) Further, after the Cried food is deoiled and optionally seasoned with a seasoning.
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