JP2002360226A - Sandwich having durability of fresh palatability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To sandwich in which water in an ingredient is prevented from being directly absorbed in bread and which continues fresh palatability in eating and freshness of appearance. SOLUTION: An ingredient 3 of sandwich is laid between dry foods 2 such as wafer so that water in the ingredient 3 is blocked from being directly absorbed in bread 1. The ingredient is sandwiched from both the sides between two slices of the bread 1. Freshness of sandwich can be kept long by laying the dry food between the bread and the ingredient in this manner so as not to directly bring the bread into contact with the ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the production of sandwiches.

[0002]

2. Description of the Related Art In the past, since ingredients were directly sandwiched between breads, the moisture of the ingredients was absorbed into the bread over time, resulting in a moist texture, making it difficult for the freshness to last. Was.

[0003]

[Problems to be Solved by the Invention] The sandwich has a problem that since the ingredients are directly sandwiched between the breads, the moisture of the ingredients is absorbed by the bread and the fresh texture deteriorates quickly.

[0004]

[Object of the present invention] An object of the present invention is to provide a method for producing a sandwich that maintains a fresh texture when eaten and lasts a long time.

[0005]

Means for Solving the Problems The sandwich with long fresh texture according to the present invention has a function of absorbing moisture of ingredients into bread by sandwiching a dry food such as a wafer between the ingredients and bread. Prevents, maintains a fresh texture when eaten, and lasts a long time.

[0006]

Embodiment An embodiment of the present invention will be described with reference to the drawings. This long-lasting sandwich with fresh texture is shown in Figs.
As shown in the figure, the conventional product sandwiched the ingredients directly in the bread, so that the moisture of the ingredients was absorbed by the bread and the freshness was quickly deteriorated. By sandwiching the dry food 2 such as the above, the moisture of the ingredient 3 is prevented from being directly absorbed by the bread 1. With such a manufacturing method,
The fresh texture of the bread 1 can be maintained, and the appearance of the sandwich itself can be maintained for a long time.

[0007]

According to the present invention, by sandwiching a dry food such as a wafer between the ingredients and the bread, the dry food blocks the penetration of the moisture of the ingredients into the bread and maintains the freshness of the sandwich. .

[Brief description of the drawings]

FIG. 1 is a perspective view of a sandwich with a single-sided bread and dry food taken.

FIG. 2 is a sectional view of a sandwich.

[Explanation of symbols]

 1 bread 2 dry food 3 ingredients

Claims (1)

[Claims] 1. A sandwich in which a dry food such as a wafer is sandwiched between an ingredient and a bread in order to prevent moisture of the ingredient from penetrating into the bread and deteriorating a fresh texture.