JPH0667302B2 - Bread used for containers such as soup - Google Patents

Description

TECHNICAL FIELD The present invention relates to a bread used for a container of soup or the like, which is formed from bread baked from wheat flour or the like as a raw material.

[Prior Art] Usually, bread made from wheat flour or the like as a main ingredient and yeast, salt, water and the like as baker's yeast added thereto is eaten as a food. As is known, bread varies depending on the powder used as the raw material, but it also varies depending on the addition of yeast, salt, water and other auxiliary materials such as fats and sugars,
Also, depending on the type of yeast and its fermentation time, shaping,
The characteristics of bread vary depending on the heating degree of 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, with butter or jam added to it, or like a sandwich. It can be divided into the case of eating vegetables and meat.

The present invention utilizes the bread itself as a container for soup, milk, or stewed foods in the conventional manner of eating bread as described above, while allowing the taste of these soups to penetrate into the bread and be stored in the container. The present invention relates to bread used for a container such as soup that can be eaten with the prepared bread.

As mentioned above, there are various kinds of supplements to bread, and the taste can be changed by seasoning these, 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.

[Object of the Invention] The present invention, in the conventional way of eating bread, in view of the familiarity with bread and soup, broth, etc., in order to fully enhance the taste of both by further increasing the relationship between them. It was invented so that it could be efficiently combined, and the purpose is to store the bread itself in the bread as a container for soup, stewed food, milk, etc., and at the same time, to improve the flavor of the bread. It is intended to provide bread to be used as a container that is automatically added to.

[Structure of the Invention] The bread according to the present invention is made on the basis of the above-mentioned object, and is characterized in that the entire circumference is along the upper edge shoulder portion of the bread main body of which the content is soft and which has a substantially mandrel shape. It is formed by integrally winding an annular edging pan whose contents are hard so as to surround it.

As is well known, the hardness of bread is adjusted mainly by the fermentation time of yeast, but for the above-mentioned bread main ingredients, the fermentation time after setting the dough is set in the same manner as in ordinary bread and the bread inside the bread is set. In addition, the bread is made into a large open oven, and for the edging bread, the fermentation time is set to be shorter than that of the above-mentioned bread, so that the bread is tight and hard.

The main component of bread is a container for directly inserting soups and sauces, and it is desired that the inside of the approximately 10,000-fold shape be finished into a soft bread by fermentation of yeast, while the surface layer that becomes the epidermis is By baking at a relatively high temperature, it is good to finish into a crunchy, hard crust like French bread.

On the other hand, the edging bread reinforces the bread main body so that the shape of the bread main body does not become deformed due to the moistening of the water when the soup is put in the main body of the bread, and thus the bread is hardened by suppressing the yeast fermentation time. It is made to have the required thickness and strength as it is made.

In the bread of the present invention, 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, and the edging bread is shaped into a round bar shape, and then this bread dough is formed on the bread main body. It is shaped by winding it around the edge shoulder part so that it surrounds the entire circumference, and then baking it after baking for a while.

When the shaped bread is used as a container, the upper surface of the bread main body is circularly cut along the inner peripheral edge of the edging bread, and the contents of the bread are cut out to form a bottomed recess, where the soup is prepared. I will make a reservoir.
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, and soups are stored therein and then fitted into the opening portion of the concave portion to be 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.

[Embodiment] FIG. 1 is a perspective view showing an embodiment of a bread according to the present invention, and FIG. 2 is a central longitudinal front view. The bread according to the present invention is composed of a bread body 1 having a substantially mandrel shape and an edging bread 2 integrally provided so as to surround the entire circumference along the upper edge shoulder portion of the bread body. A projecting portion serving as the knob 3 is integrally provided in the central portion of the upper surface of the bread main body surrounded by.

The bread main body 1 shown here serves as a container for storing soups, 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 upper surface with a knife or the like, and since the soup is soaked and eaten together, the contents are easy to cut and easy to eat. It is required to be. On the other hand, the surface layer portion 1b that wraps the inside portion 1a maintains its shape as a container and prevents the soup from seeping out, so it is a tightly closed bread, or more specifically, a French bread-style soup. It is desirable to finish it with a rusty, hard skin.

These characteristics of the bread main body 1 are adjusted in the bread making process, but the softness of the contents can be arbitrarily determined by lengthening the fermentation time, and the hardness of the surface layer portion 1b increases the baking temperature. It is adjusted by doing.

On the other hand, the edging pan 2 is for integrally winding around the upper edge portion of the bread main body 1 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, and at the same time, the hardness is selected so that the edging pan 2 itself can be eaten. Yes.

This edging bread 2 is made from flour with the required amount of yeast,
After adding water and kneading to make dough, it is formed into a round bar shape. Wrap this so that it is attached along the upper edge shoulder part of the bread dough 1 that is separately molded into a multi-headed shape, and both ends 2a, 2
After b is closed and assembled together, the whole bread is molded and baked in the oven to complete.

The knob 3 is made of the same kind of material as the edging pan 2, and this knob serves as a lid knob and a decoration described below.

In the bread of the present invention configured as described above, when the bread is actually used, the upper portion of the bread main body 1 is trimmed with the edging bread 2.
A circular cut is made along the inner peripheral edge of the container with a knife or the like, and first, a part of the main body 1a and its surface layer part are extracted, and then a soft part of the content is scraped off from the surface layer part to form a lid 5. The chain double-dashed line in FIG. 2 represents the cut position at which the lid 5 is cut out, and the disk-shaped lid 5 is obtained by this shallow mortar-shaped cut. After that, the contents 1a of the central part of the main body of the cut are further deepened along the above-mentioned cut position toward the inside of the bread main body along the dotted line in FIG.
And the bottomed concave portion 4 into which the soups 6 are put 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 add a bread flavor.

The bread of the present invention is constructed and used as described above, and the concave portion 4 for containing soup may be cut and formed at the time of use, or may be cut after baking the bread, and the timing is arbitrary. Also, the size and depth of the recess can be freely selected depending on the material to be charged. The lid 5 formed by this cutting can be prevented from falling inside by forming the opening 7 of the recess 4 into a tapered shape, and the contents can be prevented from being exposed, so that warmth is required. When used as a soup container, it will function effectively.

[Effects of the Invention] The present invention has been described in detail with reference to the embodiments. However, according to the present invention, the bread itself can serve as a container for containing liquids such as soup, cooked foods, or milk. The contained contents soak into the bread and become integrated with the flavor of the bread, and since the contents can be eaten together by melting the bread, it is possible to provide bread with a great taste.

Moreover, since the outer shape of the bread is reinforced by the edging bread, it is possible to maintain the shape for a certain period of time, at least within the time required for meals, even if soup is put in, so that the function as a container is sufficient. This is very convenient because it can be achieved and, finally, the container itself can be eaten, so that the problem of cleaning up can be solved.

[Brief description of drawings]

The drawings show one embodiment of the present invention. FIG. 1 is a perspective view, FIG. 2 is a central longitudinal front view, and FIG. 3 is a central longitudinal front view with a top portion of a bread main body cut away. FIG. 4 is a central longitudinal front view in a disassembled state in which a recess is formed mainly in the bread to store soups and the lid is faced above. 1 …… Bread mainly, 1a …… Contents 1b …… Surface layer part, 2 …… Bedging pan 4 …… Concave, 5 …… Lid 6 …… Soup

Claims (3)

[Claims] 1. A bread used for a container of soup or the like, which is obtained by integrally winding an annular edging bread having a hard content along the upper edge shoulder portion of a banana-shaped bread having a soft content. 2. The bread according to claim 1, which has a bottomed concave portion along the inner peripheral edge of the edging bread, which is cut from the upper surface of the bread main body to cut out the central portion and put soup or the like into the bread main body. Bread used for containers such as soups formed by forming. 3. The bread according to claim 2, which is used for a container for soup or the like in which a surface layer portion of a cut portion obtained by cutting off a central portion of a bread main body serves as a lid for a recess.