JPS6125437A - Frozen bread - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to frozen bread that is normally stored frozen and then heated to be eaten.

(Prior art and its problems) Conventionally, hamburgers and the like have existed as combinations of bread and processed foods such as hamburgers. Bread cut into pieces was heated, a grilled hamburger steak, etc. was sandwiched between the heated breads, and tomato sauce, etc., was poured over the sandwiched hamburger steak, etc., and eaten.

For this reason, when eating a conventional hamburger, etc., first make a slit in the bread or cut the bread into two, heat the bread and the hamburger, etc. separately, and then place the hamburger, etc. on the bread. It is necessary to put tomato sauce, etc. on the hamburger steak in between, which takes time and is troublesome to prepare. It was necessary to store processed foods such as tomato sauce, etc. separately, and storage was also inconvenient.

In addition, when eating such foods, tomato sauce, etc. poured over hamburgers, etc. often spills out from the cuts or cut points of the bread, and there is also a risk that the hamburgers, etc. may fall, making it extremely difficult to eat. It was difficult and my hands often got dirty.

This invention was made in view of the above-mentioned circumstances, and its purpose is to make it easy to preserve, to be able to cook before eating very easily and in a short time, and to be easy to prepare before eating. Another object of the present invention is to provide frozen bread that can be eaten cleanly without soiling hands, etc., without causing tomato sauce etc. poured on hamburger steak etc. to jump out or falling off.

(Means for solving the problem) The frozen bread according to the present invention can be used for processed foods such as hamburgers (
1) is wrapped in bread dough (2a) and baked, and a viscous-liquid seasoning such as tomato sauce that is compatible with processed food (1) is poured into the void (3) inside the bread (2) created by this baking. 4) is injected, and in this state, the entire bread (2) is cooled to solidify the visco-fluid seasoning (4).

(Function) The frozen bread according to the present invention configured as described above can be used for processed foods such as hamburgers (1) and these processed foods (1).
Seasonings (4) such as tomato sauce to be sprinkled on bread (2) can be frozen and stored all at once in the bread (2), and when you want to eat it, you can heat it in an oven, microwave, steamer, etc. As the bread (2) and the processed food (1) in the bread (2) are warmed, the seasoning (4) such as tomato sauce that has been cooled and solidified in the bread (2) becomes fluid. 4+ is widely applied to the processed food (1), and part of the water contained in the seasoning (4) penetrates into the bread dough (2a), making the bread (2) soft and suitable for eating. When eating food that has been heated in this way, since there are no cuts in the bread (2), seasonings such as tomato sauce (4) may spill out, or processed foods such as hamburgers (1) Processed food (1) coated with seasoning (4) can be wrapped in bread (2) and eaten together with bread (2) without causing the food to fall off.

(Example) Hereinafter, embodiments of the present invention will be described in detail based on the drawings.

In the figure, (1) is processed food such as hamburger steak contained in bread (2), and processed food (1) includes processed food such as minced meat, ham/sausages, fried meat and fish, etc. in addition to hamburger steak. can be done. Here, when such a processed food (1) is included in bread (2),
As shown in Figure 2, processed food (1) is mixed with bread dough (21
) and then fired.

(3) In this way, processed food (1) is made into bread dough (2a).
These are the voids that are created inside the bread (2) when the wrapped food is baked, and these voids (3) are created automatically by baking the bread (2), but they do not cause foaming in the processed food (1). Of course, it is also possible to forcibly form the voids (3) by adding an agent or the like.

(4) is a fluid seasoning having a certain viscosity, such as tomato sauce, and is injected into the void (3) formed inside the bread (2).

Here, the seasoning (4) injected into the gap (3) may be changed as appropriate depending on the processed food (1) to be included in the bread (2), as well as the tomato sauce to be poured on the processed food (1) such as a hamburger steak. For processed foods (1) such as fried fish, it is best to use mayonnaise sauce, and for other foods such as tonkatsu sauce, mustard sauce, anchovies, etc., which have a certain viscosity, and for bread dough (2a). Any processed seasoning (4) that does not easily flow out is sufficient. Here, in order to inject such a viscous-fluid seasoning (4) into the bread (2), in this embodiment, as shown in FIG. ), the injection nozzle (5) is inserted into the pan (1), and the seasoning (4) is poured through the injection nozzle (5) into the void ( 3), but the injection means is not limited to such a method, and the point is that it can be poured without making any cuts in the bread (2).

After injecting the seasoning (4) into the void (3) inside the bread (2) in this way, the bread (2) is placed in a freezer or the like to cool down and the injected seasoning (4) is solidified. , and save it as is. In addition, when eating such bread (2), remove it from the freezer, heat it in an oven, microwave, steamer, etc. to sufficiently warm the bread (2) and processed food (1), Solidified seasoning (4
), seasoning (4) is widely used in processed foods (1).

(Effects of the Invention) As detailed above, in the frozen bread according to the present invention, in the bread containing processed food such as hamburger steak, a viscous-fluid seasoning such as tomato sauce is added to the void inside the bread created by baking. Inject.

Since the bread is cooled to solidify the seasonings, there is no need to store the bread, processed foods, and seasonings separately as in the past. Seasonings such as tomato sauce can be frozen in bulk, making storage much easier.

In addition, to eat such frozen bread, simply heat it in an oven, microwave, or steamer.
As the bread and processed food are warmed, the solidified seasoning becomes fluid and spreads over the processed food, making it suitable for one meal, and cooking is extremely simple and can be done in a short time. In addition, some of the water contained in the seasonings permeates into the bread dough, making the bread itself soft and extremely easy to eat.

Furthermore, when eating bread that has been heated in this way, there are no cuts in the bread itself, so seasonings such as tomato sauce may come out through the cuts, or processed foods such as hamburgers may fall through the cuts. You can wrap them in a loaf of bread and eat them together with bread, without getting your hands dirty with tomato sauce or other seasonings.

[Brief explanation of the drawing]

The drawings all show embodiments of the invention, with FIG. 1 being a partially cutaway perspective view, and FIGS. 2 to 5 showing the manufacturing procedure.
Figure 2 is a cross-sectional view of the processed food wrapped in bread dough, Figure 3 is a cross-sectional view of the bread with voids created during baking, and Figure 4 is a cross-sectional view of the state in which seasonings are injected into the voids. ,
FIG. 5 is a cross-sectional view of the injected seasoning after it has been cooled and solidified. (1)...Processed food, (2)...Bread, (3)...
・Void, (4)...Seasoning.

Claims (1)

[Claims] 1. Bread containing processed food (1) such as hamburgers (2)
A viscous-fluid seasoning (4) such as tomato sauce is injected into the void (3) inside the bread (2) created by baking the bread (2) and is cooled. 4) Frozen bread characterized by being solidified.