JP2013009620A - Method of making hot sandwich for reheating by microwave oven and hot sandwich made by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide hot sandwich, having texture such that while fresh and juicy filling is contained, the outside bread is shortcrust, and having no sense of incompatibility in texture.SOLUTION: The ingredient materials of the hot sandwich are wrapped and sealed with an agar-contained sheet, which are taken as filling and sandwiched between slices of bread to make the hot sandwich. As the agar-contained sheet used, the film thickness is 20-50 μm, and the tensile breaking strength is 20-40 MPa. As the ingredient materials used, the viscosity is 1-100 Pa s. As the bread for the hot sandwich, the bread used is manufactured using durum wheat by 50-90 mass% as grain flour raw material.

Description

  The present invention relates to a method for producing a hot sandwich, and a hot sandwich produced by the method. More specifically, it is a hot sandwich that is eaten by heating in the microwave after refrigeration or chilled storage, and the outer bread is crunchy even if it is heated in the microwave after storage, including a fresh juicy filling The present invention relates to a method for producing a hot sandwich capable of obtaining an unprecedented hot sandwich having a texture, and a hot sandwich having such characteristics.

  When a high moisture ingredient (filling) is sandwiched in bread, the moisture of the ingredient will be transferred to the bread during storage, resulting in a texture that makes the bread sticky. Furthermore, when this is heated in a microwave oven, the bread becomes a chewy texture and loses its commercial value. Moisture migration can be prevented to some extent if the ingredients are made into a gel, but it is not sufficient. In particular, in a hot sandwich that is heat-treated after sanding the ingredients in the bread, the gel becomes liquid by heating, and the moisture in the ingredients moves to the bread.

  In Patent Document 1, a liquid or liquid of wine, dressing, soup or potage is filled into an edible film (natural film, sheep intestine, collagen film) and enclosed in bread or cooked rice. The food is listed. However, this food is not only time-consuming to manufacture, but also the edible film of sheep's intestines and artificial collagen film remain inside the bread after heating with a microwave oven. There is an uncomfortable feeling.

Japanese Patent Application Laid-Open No. 11-346684

  Accordingly, it is an object of the present invention to provide a hot sandwich that includes a fresh juicy filling and has a crispy texture on the outer bread and does not feel uncomfortable.

  As a result of intensive studies, the present inventors have found that the above object can be achieved by wrapping ingredients with a sheet mainly composed of agar and sanding.

The present invention was made on the basis of the above findings, and is a method for producing a hot sandwich in which a hot sandwich material is wrapped in an agar-containing sheet and sealed, and sandwiched between breads as a filling to create a hot sandwich, The agar-containing sheet has a film thickness of 20 to 50 μm, a tensile strength at break of 20 to 40 MPa, the ingredients have a viscosity of 1 to 100 Pa · s, and the bread used for the hot sandwich is a raw material for flour. The present invention provides a method for producing a hot sandwich characterized by being a bread produced using 50 to 90% by mass of durum flour.
Moreover, this invention provides the hot sandwich manufactured with the said manufacturing method.

  According to the present invention, there is provided a hot sandwich that has a fresh and juicy filling, has a crunchy texture on the outer bread, does not feel uncomfortable, and has no surface stains or ingredients leaking. can do.

  In the present invention, when the hot sandwich is cooked or before, the ingredients are wrapped and sealed with an agar-containing sheet (hereinafter also referred to as an agar sheet) by, for example, heat sealing, and this is used as a filling.

As the agar sheet, one having a film thickness of 20 to 50 μm, preferably 25 to 50 μm, a tensile strength at break of 20 to 40 MPa, preferably 20 to 30 MPa is used. By using such an agar sheet, even if ingredients with a lot of moisture are sandwiched in bread, the ingredients will not be preserved during refrigeration or chilled storage (hereinafter simply referred to as chilled storage) or subsequent microwave heating. In addition, the agar sheet is not conspicuous at the time of eating, and the texture is not uncomfortable.
If the film thickness is less than 20 μm or the tensile strength at break is less than 20 MPa, moisture easily leaks from the ingredients during refrigeration or chilled storage or by heating in a microwave oven. As a result, both the bread portion and ingredients When the film thickness is more than 50 μm or the tensile strength at break exceeds 40 MPa, the agar sheet remains as it is when eating after microwave heating, and the texture becomes uncomfortable.

  The agar sheet contains agar. The content of the agar may be an amount capable of forming a sheet, and is preferably 30% by mass or more. The agar sheet may contain moisture, starch, gelling agent (thickening polysaccharide), glycerin, emulsifier, and the like in addition to agar.

A commercial item can be used as said agar sheet, For example, the "dragonfly splash" SS type made from Ina Food Industry can be illustrated. Moreover, about an agar sheet, there exists description in Unexamined-Japanese-Patent No. 2008-079525, for example, and based on the description of this gazette, the thing of film thickness 20-50micrometer and tensile breaking strength 20-40MPa can be manufactured and used.
In addition, as the agar sheet, two or more agar sheets may be overlapped and used so as to have a film thickness of 20 to 50 μm and a tensile breaking strength of 20 to 40 MPa.

  The ingredients used in the present invention are fresh and juicy ingredients that have a higher moisture content than ingredients used in ordinary hot sandwiches. Examples of such ingredients include purees such as tomato puree, banana puree, other fruit and vegetable purees, pastes such as liver paste and fish paste, soups such as tomato soup, meat sauce, cream sauce, Examples include sauces such as cheese sauce, but are not limited thereto.

The ingredients need to have a viscosity in the range of 1 to 100 Pa · s, preferably in the range of 2 to 50 Pa · s. By keeping the viscosity of the ingredients in this range, moisture does not leak from the ingredients during refrigeration or chilled storage or by heating in the microwave, and the ingredients are fresh and juicy after heating in the microwave, making the bread portion And the texture balance is good.
If the water content is low and the viscosity exceeds 100 Pa · s, not only will the ingredients become juicy at the time of eating, but the agar sheet will remain so that it will be clearly visible, and the appearance will be inferior. I feel uncomfortable.
If the viscosity of the ingredients is less than 1 Pa · s, not only will the fluidity be large and it will be difficult to wrap by heat sealing, but it will not be able to prevent moisture transfer even if wrapped in the above-mentioned agar sheet. During storage or by heating in the microwave oven, moisture leaks from the ingredients, and the texture of both the bread portion and ingredients deteriorates.

  In the present invention, in addition to these ingredients, other ingredients that can be used for hot sandwiches (for example, cheeses, hams and sausages, etc.) may be used as long as the effects of the present invention are not impaired. Good.

In the present invention, bread produced using 50 to 90 mass%, preferably 60 to 90 mass% of durum wheat flour as a raw material for flour is used.
By using durum flour in the above amount, the texture becomes difficult to change (deteriorate) even when heated in a microwave oven after chilled storage. In addition, due to the combination effect (synergistic effect) with the use of a specific agar sheet and the viscosity of the ingredients within a specific range, when the hot sandwich is reheated in a microwave oven after chilled storage, The portion has a good texture that is crunchy, and the ingredients are rich in freshness, the balance between the two is good, and there is no sense of incongruity between the bread portion and the ingredients.
Here, when the amount of durum flour used is less than 50% by mass of the flour raw material, when the hot sandwich is heated in a microwave oven, the bread portion tends to have a crackled gummy texture, which is 90% by mass. If it exceeds%, the bread portion tends to have a texture that is crumpled, and the effects of the present invention are not fully achieved.

  In the above bread, in addition to durum flour, the flour used as a flour raw material can be any flour that has been conventionally used in the production of breads, for example, strong wheat flour, semi-strong wheat flour, medium strength Examples of the flour include wheat flour and thin wheat flour, among which strong wheat flour and / or semi-strong wheat flour are preferably used. Furthermore, in addition to the above-mentioned wheat flour, rye flour, rye flour, corn flour, rice flour, various starches, mixed powders thereof and the like may be appropriately selected and used.

  The bread used in the present invention includes auxiliary materials usually used for the production of breads, such as various fermented species and yeast (raw yeast, dry yeast, etc.); sugar and other sugars; yeast food; egg or egg powder; Non-fat dry milk, whole milk powder, raw milk, cheese, yogurt, whey and other dairy products; thickeners; fats and oils such as shortening, butter, margarine and other animal and vegetable oils; emulsifiers; inorganic salts such as salt; gluten and milk protein 1 type or 2 or more types, such as protein, dietary fiber, flavoring agents, such as coffee and cocoa, fruit juice, sweetener, fragrance | flavor, and a pigment | dye, can be used suitably. In particular, it is preferable to use a thickener such as pectin and an emulsifier such as glycerin fatty acid ester because the texture of bread becomes softer and the mouth melts better when heated in a microwave oven.

  The bread used in the present invention is preferably bread, and there are no particular restrictions on the production method thereof, and any of the conventional bread making methods can be adopted, such as the middle seed method, straight method, rapid growth method, water Examples of the bread making method include a seed method and a liquor seed method.

  In the production method of the present invention, for example, when a hot sandwich is cooked or before, the ingredients are wrapped and sealed with the agar sheet by heat sealing, and the hot sandwich containing this as a filling is used for the bread. Create. As a more specific production method, the following first method and second method can be mentioned as representative examples.

<First method>
In the first method, when the hot sandwich is cooked, the ingredients are wrapped and sealed with the agar sheet by heat sealing, and at the same time, a hot sandwich containing the ingredients as a filling is obtained.
Specifically, first, an agar sheet is placed on a sliced bread, an ingredient having a viscosity of 1 to 100 Pa · s is placed thereon, an agar sheet is placed thereon, and the sliced bread is placed thereon. In addition, when using the above-mentioned other ingredients, they may be sandwiched between the agar sheet and the agar sheet together with the ingredients having a viscosity of 1 to 100 Pa · s, or may be sandwiched between the bread and the agar sheet.

  The size of the bread to be used may be within a range in which a hot sandwich can be produced, and the length and width are preferably 90 to 110 mm, and the thickness is preferably 13 to 25 mm. When the agar sheet is placed on the bread, it needs to have a size and a shape that reaches at least the edge of the bread that is heated and compressed when the hot sandwich described below is cooked. Same size and shape. The amount of the ingredients is preferably in the range of 15 to 40 g, for example, when the length and width of the bread are in the above preferred range of 90 to 110 mm from the viewpoint of securely enclosing and sealing with an agar sheet.

Next, the food pan, the agar sheet, and the ingredients stacked in order as described above are cooked. That is, using a commercially available hot sandwich maker or the like, the hot sandwich is cooked according to a conventional method so that the edge of the bread is compressed while being heated. If it does so, when the edge part of bread will be compressed while heating, the agar sheet part pinched | interposed between the edge parts of the bread bread heated and compressed will be heat-sealed. When cooking a hot sandwich, it is preferable to cook for 3 to 7 minutes at a temperature of 170 to 190 ° C.
As a result, a hot sandwich containing as a filling the ingredients wrapped and sealed with an agar sheet by heat sealing is obtained.

  As a modified example of the first method, use one agar sheet about the size of two breads, fold the agar sheet in half, sandwich the ingredients on the agar sheet, and place it on the bread You can also make a hot sandwich. As another modification, a hot sandwich may be made by putting ingredients in a bag of agar sheets and placing them on bread.

<Second method>
In the second method, before the hot sandwich is cooked, the ingredients are heat-sealed with an agar sheet, wrapped and sealed, and the hot sandwich is made using this.
When heat-sealing the ingredients with an agar sheet, the ingredients may be wrapped in an agar sheet, for example, in the form of pillow packaging, and heat-sealed according to a conventional method for sealing. From the viewpoint of reliably sealing, the temperature during heat sealing is preferably 40 to 90 ° C. The heat seal width is preferably 7 to 15 mm. If the heat seal width is too narrow, ingredients may leak, and if the heat seal width is too wide, there may be a feeling of discomfort when eating a hot sandwich. Also, when heat-sealing, the size and shape of the agar sheet and the amount of ingredients are appropriately adjusted so that the size of the ingredients wrapped and sealed with the agar sheet by heat sealing is smaller than the bread used. select.

When cooking hot sandwiches using ingredients sealed and sealed in an agar sheet by heat sealing as a filling, they can be cooked according to standard methods, for example, they are wrapped in an agar sheet by heat sealing and sealed in bread. The ingredients may be sandwiched and cooked using a commercially available hot sandwich maker, or the toasted bread may be sandwiched with an agar sheet wrapped and sealed with heat sealing. When cooking, unlike the first method, the edge portion of the bread may not necessarily be heated and compressed. In the case of heating and compressing the edge portion of the bread, it is preferable that the ingredients wrapped and sealed with the agar sheet by heat sealing are not sandwiched between the edges of the bread to be heated and compressed.
Note that, in the second method, the description in the first method can be appropriately applied to points that are not particularly detailed.

  The hot sandwiches thus prepared are distributed at room temperature or refrigerated or chilled, and then eaten by heating in a store or at home. The temperature for refrigeration or chilled storage is preferably 0 to 10 ° C. Although microwave heating depends on the size of the hot sandwich and the like, as a guideline, heating in a microwave oven of 500 to 700 W for 30 to 90 seconds is preferable. The agar sheet melts when the hot sandwich is heated in a microwave oven and is mixed with the ingredients so that it does not feel uncomfortable when eaten.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

[Example 1 and Comparative Example 1]
Pullman-type bread was produced according to the following steps with the formulation shown in Table 1 below.

<Process>
(Medium)
Mixing: L2 minutes → M2 minutes Kneading temperature: 24 ° C
Medium seed fermentation: 4 hours (Temperature 27 ° C / Relative humidity 75%)
(Main wall)
Mixing: L2 minutes → M4 minutes → (shortening added) → L1 minutes → M3 minutes → H2 minutes Kneading temperature: 27 ° C
Floor time: 20 minutes (temperature 27 ° C / 75% relative humidity)
Divided weight: 250 g (specific volume 4.0)
Bench time: 25 minutes Molding: Mold filling (using molder)
Proof: 50 minutes (temperature 38 ° C / 85% relative humidity)
Firing: 37 minutes (temperature 220 ° C.)

The obtained pullman bread was cut into 8 slices (thickness 13.5 mm). One slice of bread with an agar sheet (trade name “dragonfly splash (SS type)” manufactured by Ina Food Industry, film thickness 25 μm, tensile strength at break: 20 MPa) of the same size and shape as bread. On top of that, about 20 g of ingredients (“Tomato Whole” manufactured by Kagome (Hole Tomato), viscosity: 4 Pa · s) was placed, and one agar sheet as above was placed on the ingredients. Furthermore, the above sliced bread was placed on top and cooked with a hot sand maker (plate temperature: 180 ° C.) for 5 minutes to prepare a hot sandwich.
In the obtained hot sandwich, the agar sheet was heat-sealed at the edge of the bread that was heated and compressed during cooking by the hot sand maker, and the ingredients were wrapped in the agar sheet and sealed.

  The prepared hot sandwich was cooled to room temperature and then stored at 4 ° C. for 24 hours. The hot sandwich preserved in a chilled state was heated and eaten for 50 seconds in a microwave oven (650 W), and the texture, touch and appearance were evaluated by the average score of 10 panelists using the following evaluation criteria. The evaluation results are shown in Table 2.

(Evaluation criteria)
-Texture 5: The bread is very crisp and the ingredients are very fresh and juicy.
4: The bread is crisp and the ingredients are slightly fresh and juicy.
3: The bread is slightly crumpled and fluffy, and the ingredients are slightly crisp.
2: Bread is fluffy and fluffy, and ingredients lack freshness.
1: The bread is very crumpled and fluffy, and the ingredients are very lacking in freshness.
-Touch 5: There is no sense of incongruity between the bread and ingredients.
4: There is not much discomfort as a tactile sensation between bread and ingredients.
3: A slightly hard layer is felt between bread and ingredients, and the touch feels somewhat uncomfortable.
2: A hard layer is felt as a foreign substance between bread and ingredients, and there is a clear sense of incongruity in touch.
1: A very hard layer is felt as a foreign object between bread and ingredients, and there is a very distinct sense of incongruity in touch.
-Appearance 5: There are no spots or leakage of ingredients on the surface of the hot sandwich.
4: Spots and leakage of ingredients are hardly noticeable on the surface of the hot sandwich.
3: There are some spots on the surface of the hot sandwich, and the leakage of ingredients is slightly noticeable.
2: Spots on the surface of the hot sandwich are clear and leakage of ingredients is conspicuous.
1: Spots on the surface of the hot sandwich are very clear, and the leakage of ingredients is very noticeable.

[Example 2 and Comparative Example 2]
A pullman-type bread was produced by the same composition and steps as in Example 1 except that 70 parts by weight of durum flour and 30 parts by weight of strong flour were used as raw materials for flour.

(Example 2-1)
The obtained pullman bread was cut into 8 slices (thickness 13.5 mm). On one sliced bread, a sheet of agar (trade name “Splash of Dragonfly (SS type)” manufactured by Ina Food Industry, film thickness 25 μm, tensile breaking strength 20 MPa) having the same size and shape as bread, On top of that, about 20 g of ingredients (meat sauce, viscosity: 10 Pa · s) was placed, and one sheet of the same agar sheet was placed on the ingredients. Further, a piece of bread was placed on top and cooked for 5 minutes with a hot sand maker (plate temperature: 180 ° C.) to prepare a hot sandwich.

(Example 2-2)
Except that the two agar sheets were stacked when the agar sheet was placed on the bread and the two agar sheets were stacked when the agar sheet was placed on the ingredients, as in Example 2-1. A hot sandwich was created. The agar sheet used was the same as that used in Example 2-1.

(Comparative Example 2-1)
Except that the three agar sheets were stacked when placing the agar sheet on the bread and the three agar sheets were stacked when placing the agar sheet on the ingredients, as in Example 2-1. A hot sandwich was created. The agar sheet used was the same as that used in Example 2-1.

(Comparative Example 2-2)
A hot sandwich was prepared in the same manner as in Example 2-1, except that an agar sheet having a film thickness of 30 μm and a breaking strength of 70 MPa (trade name “Splash of Dragonfly (HF type)” manufactured by Ina Food Industry) was used. did.

In each of the hot sandwiches obtained in Examples 2-1 to 2-2 and Comparative Examples 2-1 to 2-2, agar is used at the edge of the bread that is heated and compressed during cooking by a hot sand maker. The sheet was heat sealed and the ingredients were wrapped in an agar sheet and sealed.
About each produced hot sandwich, it carried out similarly to Example 1, and evaluated the food texture, the touch, and the external appearance. The evaluation results are shown in Table 3.

Example 3 and Comparative Example 3
A hot sandwich was prepared in the same manner as in Example 1 except that the bread produced in the same manner as in Example 2 was used and ingredients having the viscosity shown in Table 4 were used. evaluated. The evaluation results are shown in Table 3.
In each of the obtained hot sandwiches, the agar sheet was heat-sealed at the edge of the bread that was heated and compressed during cooking by the hot sand maker, and the ingredients were wrapped in the agar sheet and sealed. The agar sheet used was (trade name “Splash of Dragonfly” SS type, manufactured by Ina Food Industry, film thickness 25 μm, strength 20 MPa).

Claims (3)

A method for producing a hot sandwich, in which a hot sandwich material is wrapped in an agar-containing sheet and sealed, and sandwiched between breads as a filling to create a hot sandwich,
The agar-containing sheet has a thickness of 20 to 50 μm and a tensile strength at break of 20 to 40 MPa,
The ingredients have a viscosity of 1 to 100 Pa · s,
The bread used for the said hot sandwich is the bread manufactured using 50-90 mass% of durum flour as a raw material of flour, The manufacturing method of the hot sandwich characterized by the above-mentioned.   A hot sandwich produced by the production method according to claim 1.   The hot sandwich according to claim 2, which is eaten by heating in a microwave after refrigeration or chilled storage.