JPH0466548B2 - - Google Patents

Description

[Detailed description of the invention]

(a) Industrial application field The present invention relates to a method for producing sandwich bread using horizontally baked bread such as 3-loaf bread, which is baked into a rectangular bar shape, and particularly improves the productivity and workability of making sandwich bread. In addition, the ingredients are evenly distributed around the surface of the sliced pieces, the cut surface of the sandwich does not lose its shape, and the texture is good, and high-quality sandwich is made using freshly baked bread. It is related to the method of making Sanderutsch that can be made. (b) Conventional technology Conventionally, Sanderutsch has been manufactured using, for example, the following methods:
Bread 20, which has been cooled for half a day or one day after baking, is sliced horizontally using a so-called reciprocating slicer or band slicer to obtain slices 21 with a width of 8 mm to 10 mm (10 to 12 slices per loaf). One slice 2.
The filling 24 is applied or placed on top of the slice 2, and the other slice 23 is placed on top of the other slice 23 according to the outer shape of each other, and the slice is left to rest for about an hour, the edges of the slice are cut off, and the slice is cut into a triangle or square. Sanderutsch 25 is made by doing this (see Figure 1),
The loaf of bread 30 from which the outer skin of the entire circumferential surface of the cooled loaf of bread has been removed is sliced in the transverse direction by the known method to obtain slices 31, and the ingredients 34 are applied or placed on the slices 32, A sandwich 35 is made by stacking other slices 33 and cutting them into a triangle or square (see FIG. 2). (c) Problems to be Solved by the Invention However, according to the above-mentioned conventional method, since slices sliced in the transverse direction are used, the yield of the sandwich cheese obtained by cutting the slices is low, and the work required for mass production is poor. poor performance and productivity,
Because the filling does not spread to every corner of the slice (see Figures 1 and 2), a product with low commercial value is produced, and the slices sliced horizontally have a small surface area, and each slice is broken up. If the filling is applied or placed on the sandwich, it becomes difficult to maintain the uniformity of the filling, and the sandwich formed by overlapping the sandwich pieces obtained by cutting has the disadvantage that the taste differs depending on where you eat it, and it is different from the conventional one. According to the cutting method, if you do not use cooled bread, it will be too soft to cut, and for this reason, it will be necessary to cool the bread for half a day or one day after baking, which is inconvenient because you cannot use fresh, soft bread that has just been baked. There are drawbacks. This invention eliminates the drawbacks of the conventional method for making sandwich sandwiches, and has excellent workability and productivity in making sandwich sandwiches.The ingredients are evenly distributed around the surface of the sliced pieces, and the cut surface of the sandwich does not collapse and the ingredients protrude. The main purpose is to make a sandwich sandwich with a good texture, and the further purpose is to make a high-quality sandwich sandwich using freshly baked and soft bread. (d) Means for Solving the Problems In order to achieve the above-mentioned object, the present invention uses a loaf of bread baked into a rectangular bar shape, for example, a loaf of bread baked in an oblong shape such as a 3-loaf loaf of bread, which is The slices are sliced in the vertical direction at a 90 degree angle to the horizontal slices using an ultrasonic slicer, and the slices are stacked to form a set of sandwich sandwiches. A Sanderutsch is made by superimposing a plurality of Sanderutschs that have been formed and cut them into triangular, rectangular, etc. shapes. Hereinafter, a detailed description will be given according to the embodiments shown in the drawings. FIG. 3 is a diagram illustrating an embodiment of the process for manufacturing sander cheese according to the present invention. For convenience of explanation, a case will be described in which three loaves of bread are used. First, the outer skin of three loaves of bread was removed from all sides.
The epidermis may be removed by leaving only the epidermis on the left and right sides in the longitudinal direction of the bread and removing only the other epidermis. Bread 1 from which the epidermis has been removed is sliced vertically using an ultrasonic slicer at a 90-degree angle compared to slicing in the conventional manufacturing method to create a plurality of slices 2 (Figure 3B). Next, the slices are arranged one by one on a plane (FIG. 3C), and the ingredient 3 is applied or placed on one of the slices 2 every other slice (FIG. 3D). Make sure to evenly spread the ingredient 3 to every corner. At this time, if a mold surrounding the slice piece 2 is used, it is easy to apply or place the ingredients evenly to every corner. Tools to be applied or placed 3
Alternatively, several different types of ingredients may be used for each slice. The ingredients 3 to be applied or placed on the slices 2 are made of triangular shapes formed by cutting vertically long stacked sandwich strips in a later process.
This is because by packaging sandwich sandwiches in a rectangular shape or the like, it is possible to immediately create a sandwich set with different ingredients for each sandwich sandwich. A slice piece 2a having no ingredients is superimposed on one slice piece 2 on which the ingredients 3 have been applied or placed to form a vertically elongated sandwich sandwich 4 before processing (FIG. 3E). When arranging slice pieces 2 and slice pieces 2a alternately one by one as shown in FIGS. 3C and 3D, it is convenient to arrange adjacent slice pieces as a set during slicing. By arranging the slices in this way, the quality of the bread is at least uniform between adjacent slices when slicing.
Sandwiches can be made using qualitatively uniform slices. The vertically long sandwich sandwich 4 is a vertically long stacked sandwich sandwich 5 in which ingredients are stacked between the slice pieces (third layer).
Figure F). Sandwiches 5 are cut with an ultrasonic slicer into triangles, rectangles, etc. Sandwiches 6
(Fig. 3 G, H). Sandwich 6 can be stored and packaged in a container that fits its shape (No. 3
Figure I). The bread used in this invention may be freshly baked, soft bread. If you use freshly baked bread (with a core temperature of around 40°C), you can make a high-quality sandwich sandwich with an excellent texture. An ultrasonic slicer is preferably one that cuts by applying ultrasonic microvibrations to the blade surface. (E) Effect According to this invention, since slices of bread sliced vertically are used, the ingredients can be spread over a single slice (because in the conventional method, slices are sliced horizontally, the surface area of the slices is narrow). (It was difficult to apply or place the ingredients evenly all the way to the periphery) It is now possible to apply or place the ingredients evenly all the way to the periphery, and when cutting into triangles, rectangles, etc. to form a sander A large number of sandwich sandwiches can be made, and productivity and workability can be improved compared to the conventional method of manufacturing sandwich sandwiches using slices cut in the horizontal direction. Also, when slicing the slices, adjacent slices are brought close to each other and arranged on a single-piece plane, and an ingredient is applied or placed on one adjacent slice of the arranged slices, and the other adjacent slice is placed on the adjacent slice. By overlapping slices that do not have the same bread quality, it is possible to form a sandwich using slices having at least the same quality of bread, resulting in a sandwich with less unpleasant texture or texture. When applying or placing ingredients alternately on the slices arranged side by side, if different types of ingredients are used for each slice, the sandwich 6 obtained by cutting the stacked sandwich 5 will have different ingredients for each sandwich. Alternatively, it can be made into a sandwich set in which different ingredients are stacked. If an ultrasonic slicer is used in the method of making sandwich sandwiches of this invention, especially for making sandwich sandwiches using freshly baked soft bread, the sliced surface will be finely finished, a large number of sandwich sandwiches can be cut at the same time, the filling will not stick out, and the cut surface will be smooth. It is possible to increase the product value without damaging the product. According to this invention, for example, it is possible to make a sandwich sandwich using freshly baked soft bread with a core temperature of 40°C, thereby eliminating unnecessary labor and time for cooling the bread. [Formulation example]

【table】 process

[Comparative example 1]

Ingredients = potato salad

[Comparative example 2]

Ingredients = tuna salad

[Comparative example 3]

Ingredients = egg salad, corn salad The results were almost the same as Comparative Examples 1 and 2. [Comparative example 4] Ingredients = potato salad

[Table] [Comparative Example 5] Ingredients = tuna salad, egg salad, corn salad Almost the same results as Comparative Example 4 were obtained. A: Sandwiches produced by the conventional method (bread aged for 1 day after baking) B: Sandwiches produced by the method of the present invention (bread aged for 1 day after baking) C: Sandwiches produced by the method of the present invention (using freshly baked bread) ◎: A panel of 20 people conducted sensory evaluation three times, and 13 or 14 or more of the 20 people supported it all three times. ○: A panel of 20 people conducted sensory evaluation three times, and at least 11 of the 20 people supported it all three times. △: A panel of 20 people performed the sensory evaluation three times, and 10 or less of the 20 people supported it all three times. ×: A panel of 20 people performed sensory evaluation three times, and 6 or 7 or less of the 20 people supported it all three times. (f) Effects of the invention As explained above, according to this invention, it is possible to mass-produce high-quality sandwich sandwiches without waste, and at the same time, it is possible to improve productivity and workability, and the ingredients are evenly distributed and the appearance is improved. The top also has the advantage that the cut surface will not collapse or the ingredients will not stick out, and it is possible to create a sandwich sandwich that has a good texture and a good texture. Furthermore, it is possible to use freshly baked soft bread, making it possible to make high-quality sandwich sandwiches, which has the effect of saving time and effort for cooling the bread.

[Brief explanation of the drawing]

FIGS. 1 and 2 are explanatory diagrams showing a conventional method for manufacturing sandwich sandwiches, and FIG. 3 is a process diagram showing an example of the method for manufacturing sandwich sandwiches according to the present invention. 1...Bread, 2,2a...Sliced piece, 3...
...Ingredients, 4...Sandwiches before processing, 5...Sandwiches.

Claims (1)

[Claims] 1. A loaf of bread baked into a rectangular bar shape is sliced vertically in the longitudinal direction using an ultrasonic slicer, and after applying or placing an ingredient on one of the sliced pieces, the other sliced piece is sliced vertically. Sanderutsch is produced by overlapping the two layers and cutting them into triangular or rectangular shapes using an ultrasonic slicer. 2. The method for producing sandwich sandwich according to claim 1, characterized in that the bread baked into a rectangular bar shape is bread whose internal temperature is about 40° C. after being baked. 3. The method for producing sandwich sandwich according to claim 1 or 2, wherein the bread baked into a rectangular bar shape is a 3-loaf loaf of bread.