JPH0614697A - Bun used as a dish for soup or the like - Google Patents

Abstract

PURPOSE:To provide a bun which has the soft internal and is cut off the internal of the central part from the back (upper) surface to form a cavity for filling with soup or the like, thus both the soup and the dish can be eaten. CONSTITUTION:The major part of a bun having its soft internal 1 is rimmed with a hard string of short-fermented bread 2 so that the rimmed part is reinforced to maintain its outer shape. Then, the internal in the center surrounded with the string bread is cut off to form a cavity 4 for filling with soup 6 or the like. Further, the outer shell of the cut-off part is used as the lid 5 for cavity 4, a knob 3 is formed on the lid 5 from the same kind of the bread and the opening edge 7 of the cavity 4 is tapered so that the lid 5 may not fall into the cavity 4.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread used in containers for soup and the like, which is formed from bread baked from wheat flour or the like as a raw material.

[0002]

2. Description of the Related Art Normally, bread made from wheat flour or the like as a main ingredient and added yeast, salt, water, etc. as baker's yeast to it is eaten as a food, but bread is well known. Differs depending on the powder used as the raw material, and also depending on whether yeast, salt, water or other auxiliary materials such as fats and sugars are added. Furthermore, the nature of bread varies depending on the type of yeast, the fermentation time thereof, and the heating degree of shaping and baking, and the types of bread are extremely diverse. Conventionally, the way of eating these breads is not uniform because there are individual differences, regional differences, etc., but in general, the bread itself is eaten as it is, and the bread is accompanied by butter or jam, or vegetables such as sandwiches. It can be divided into the case of eating with meat and meat.

According to the present invention, the bread itself is used as a container for soup, milk, or stewed food, while the taste of these soups is permeated into the bread in order to solve the above-mentioned manner of eating bread. The present invention relates to bread used for a container such as soup that can be eaten together with the containerized bread. As mentioned above, there are various kinds of supplements to bread, and the taste can be changed by seasoning them, but when eating bread in meals, it is often soaked in soup, sauce, soup, etc. Often. In this case, the bread is shredded into appropriate sizes and dipped in sauce or soup for eating, but it cannot be soaked until the bread melts, and care is taken to adjust the degree.

[0004]

SUMMARY OF THE INVENTION In view of the familiarity between bread and soup, broth and the like in the conventional way of eating bread, the present invention aims to further strengthen the relationship between the two so as to fully enhance the taste of both. It was invented so that it could be efficiently combined, and its purpose is to make the bread itself into a container for soup, boiled food, milk or various salads, and store these contents in the bread at the same time. It is intended to provide bread which is used as a container in which the flavor of is automatically added to these contents.

[0005]

The bread according to the present invention is made on the basis of the above-mentioned object, and is characterized in that a notch is formed along the upper edge shoulder portion of the bread main body of which the inside is soft and has a substantially mandrel shape. Another object of the present invention is to provide a bread used for a container of soup or the like, which is provided with a central portion of the contents removed to form a bottomed recess for containing soup or the like.

As is well known, the hardness of bread is mainly adjusted by the fermentation time of yeast. For the above-mentioned bread, the fermentation time is set in the same manner as in ordinary bread after the dough is prepared. Finish the bread with wide open eyes. Mainly bread is a container for directly putting soups, sauces, salads, etc. It is desirable that the inside that is formed into a nearly 10,000-fold shape is made into a soft bread by fermentation of yeast, while it becomes the epidermis It is hoped that the surface layer will be baked at a relatively high temperature to give a crusty, hard crust that looks like French bread.

It should be noted that it is advisable to integrally form a edging pan for reinforcing the opening of the concave portion along the upper edge shoulder so that the bread main body does not lose its shape when the soup or the like is put in the bread main body due to the moistening of water. In this case, in the edging bread, the bread main body and the edging bread are individually made into dough, and the bread main body is shaped into a substantially mandrel shape, the edging bread is shaped into a round bar shape, and then this bread dough is mainly formed into the bread main body. It can be shaped by winding it around the upper edge shoulder so that it surrounds the entire circumference, and then baking it after baking for a while.

If the shaped bread is used as a container, the upper surface of the bread main body is cut into a circle, and the contents are cut out together with the surface layer of the bread to form a bottomed concave portion, and a soup reservoir is formed here. become. On the other hand, the surface layer portion of the portion cut out by the above-mentioned hollowing is left, and this is used as a lid for the above-mentioned concave portion. After soups are stored in the concave portion, the opening portion of the concave portion is fitted and covered. The size of the bread according to the present invention is arbitrary and is not specified, but it goes without saying that the size adapted to the amount of soups provided for a meal is a standard, for example. . Hereinafter, the embodiments of the present invention will be described in more detail to clarify the features thereof.

[0009]

1 is a perspective view showing an embodiment of a bread according to the present invention, and FIG. 2 is a central sectional front view. In the bread according to the present invention, based on a bread body 1 having a substantially mandrel shape, in this embodiment, an edging bread 2 is integrally provided so as to surround the entire circumference along the upper edge shoulder portion of the bread body. A projecting portion serving as a knob 3 is integrally provided in a central portion of an upper surface of the pan body surrounded by the edging pan 2.

The bread main body 1 serves as a container for storing soups and salads, as will be described later, and has a baked state similar to a rough bread having the softened contents 1a.
In particular, this bread mainly forms a recess 4 into which the soup is put by cutting it from the top with a knife or the like, and the soup is soaked and eaten together, so that the contents are easy to cut and easy to eat. On the other hand, on the other hand, the surface layer portion 1b that wraps the content 1a keeps the shape of a container and prevents the soup from seeping out. For example, it is desirable to finish it with a crunchy, hard skin that looks like French bread. These characteristics of the bread base 1 are adjusted in the bread making process, but the softness of the contents can be arbitrarily determined by lengthening the fermentation time,
The hardness of the surface layer portion 1b is adjusted by increasing the temperature during baking.

By the way, the edging pan 2 is the bread main body 1
It is for integrally winding around the upper edge of the to maintain the outer shape of the main body and is made of hard bread. As in the case described above, the bread can be determined for hardness by shortening the fermentation time after the dough preparation. Of course, this hardness is sufficient if it is necessary to maintain the shape of the main body, and at the same time, the hardness is selected so that the edging pan 2 itself can also be eaten. Needless to say. The edging pan 2 is formed by mixing wheat flour with a required amount of yeast, salt and water to form a dough, and then forming the dough into a round bar. This is separately formed into a multi-headed shape, and the dough of the bread main body 1 is wound along the upper edge shoulder portion so that both ends 2a,
2b are closed, assembled together to form the whole bread, and then baked in an oven to complete. The knob 3 is made of the same material as the edging pan 2. This pick serves as a lid pick and decoration as described below.

When the bread main body of the present invention formed as described above is used, the upper surface portion of the bread main body 1 is circularly cut along the inner peripheral edge of the edging pan 2 with a knife or the like,
First, the surface layer portion is extracted together with a part of the main body content 1a, and then the soft portion of the content is scraped off from the surface layer portion to form the lid 5. The chain double-dashed line in FIG. 2 shows the cut-out position where the lid 5 is cut out, and the disk-shaped lid 5 is obtained by this shallow mortar-shaped cut-out.

After that, the inside of the bread main body is further deeply cut toward the inside of the bread main body along the above-mentioned cutting position along the two-dot chain line in FIG. A bottomed recess 4 is formed. The contents 1a left by the formation of the recesses 4 form the main body of the container together with the surface layer portion 1b, and are appropriately dissolved by permeation of soup or the like to impart a bread flavor.

Although the bread of the present invention is constructed and used as described above, the concave portion 4 for containing soups may be cut and formed at the time of use, but it is preferable to cut it beforehand after baking the bread. Further, the size and depth of the concave portion can be freely selected according to the amount of contents to be put. On the other hand, the lid 5 formed by this cutting can be prevented from falling inside by making the opening 7 of the recess 4 into a tapered shape, and the contents can be prevented from being exposed, so that soups that require warmth. When used as a container, it will function effectively.

[0015]

The present invention has been described in detail with reference to the examples. According to the present invention, the bread itself serves as a container, soup,
It can contain liquids such as stewed foods or milk, salads, etc., and because the contained contents soak into the bread and become one with the flavor of the bread, and it can be eaten together by melting the bread. It is possible to provide bread that is extremely tasteful. In addition, since the main constituent of the bread is reinforced by the edging pan, the shape of the bread can be maintained for a certain period of time, at least within the time required for eating, even if soup is put in, so that the function as a container is sufficiently achieved. In addition to being able to do so, the container itself can be eaten in the end, which is very convenient because it can solve the problem of disposal.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment of the present invention.

FIG. 2 is a central longitudinal front view.

FIG. 3 is a central longitudinal front view of the bread main body with an upper surface portion cut off.

FIG. 4 is a central longitudinal front view of a disassembled state in which a bread main body is formed with a concave portion to accommodate the contents of soups and a lid is faced above.

[Explanation of symbols]

 1 Bread Main 1a Contents 1b Surface Layer 2 Brim Bread 4 Recess 5 Lid 6 Contents of Soup

Claims (3)

[Claims] 1. The softened contents are cut from the upper surface of a banana-shaped main body and the central portion of the contents is cut out to form a bottomed concave portion into which the soup or the like is put. Bread used for containers such as fresh soup. 2. The bread used in a container for soup or the like according to claim 1, characterized in that a surface layer portion of a cut portion obtained by cutting the central portion of the bread main body serves as a lid of the recess. 3. A container for soup or the like according to claim 2, characterized in that the contents of soup or the like are put in a concave portion mainly composed of bread, and the opening of the concave portion is covered with a lid formed by cutting out. The bread used.