JP2016220640A - Fried french toast production method and fried french toast - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a fried French toast that is a French toast-like food and in which interior of bread has a moist eat-texture and a surface of the bread has a crisp eat-texture.SOLUTION: Provided is a French toast-like food production method at least including an infusion step of sticking an infusion nozzle 2a into bread 1 and infusing a formulated egg liquid 3 comprising an egg into the interior of the bread 1 through the infusion nozzle 2a to impregnate into the bread, and after the infusion step, a frying step of frying the bread in oil, and in which the shape of the bread 1 is a rectangular body formed by cutting square loaf bread and the surface of the rectangular body includes the surface of a part 1a which was an outer skin of the loaf bread, and in which, in the infusion step, the formulated egg liquid 3 is impregnated only into a part 1b excluding the part 1a which was an outer skin of the loaf bread.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a method for producing fried french toast and a fried french toast produced thereby.

  Conventionally, bread processed food called French toast is known. A general method for producing French toast is to impregnate a bread such as bread or French bread with a liquid containing egg, milk, sugar or the like, and then cooking by heating with a frying pan, oven toaster, microwave, or the like. After production, it is provided at restaurants and the like, or sold with a predetermined packaging. Or it may be sold in a refrigerated or frozen state. Even if the name is not French toast, for example, what is called “pan pudding” is manufactured by the same manufacturing method. In this specification, these French toasts or similar foods are collectively referred to as “French toast-like foods”.

  For example, Patent Documents 1 to 6 are known techniques related to a method for producing a French toast-like food. Patent Document 1 discloses a cooked bread processed product obtained by absorbing a slurry containing an egg yolk component 2/5 to 4/5 with respect to the thickness of the bread. Patent Document 2 discloses a processed egg liquid that is quickly absorbed into bread in order to industrially produce a large amount of French toast-like food at low cost. Patent Document 3 discloses a paste-like food that can be toasted in a French toast style by applying it to bread and baking it. Patent document 4 is disclosing the liquid mixture which can cook bread pudding, a French toast, etc. in a short time. Patent document 5 is disclosing the manufacturing method of the French toast-like foodstuff which heats, after making a paste-like composition adhere to bread. Patent Document 6 discloses a food product in which a baked wheat flour product is impregnated with a saccharide impregnating solution, and the surface is further coated with an egg-containing layer and baked.

Japanese Patent Laid-Open No. 11-215947 JP 11-215948 A JP 2003-180245 A JP 2004-8017 A JP 2004-81091 A JP 2009-17816 A

  However, a conventional French toast-like food is a liquid or paste containing an egg component or the like completely or partially infiltrated or dropped from the surface of the bread to the inside, or after being applied to the surface of the bread. It is manufactured by cooking. Therefore, since the surface of the bread in the finished French toast-like food is cooked in a state containing liquid or paste, even if it appears to be baked toasted, the bread was toasted or fried as it was It becomes a texture different from the unique crunchy texture obtained in some cases.

  The present invention is a French toast-like food having a taste of French toast that has been heated by infiltrating a prepared egg liquid containing egg ingredients into bread, and a moist texture can be obtained about the inside of the bread, It is an object of the present invention to provide a method for producing fried French toast with a crunchy texture on the surface of bread and a fried French toast produced thereby.

In order to achieve the above object, the present invention provides the following configuration.
An aspect of the method for producing fried French toast according to the present invention includes an injection step of inserting an injection nozzle into a pan, injecting a prepared egg liquid containing eggs into the pan through the injection nozzle, and impregnating the pan. After the step, at least a frying step of frying the bread with oil.

  In the above aspect, the shape of the bread is a rectangular parallelepiped formed by cutting a rectangular bread, and the surface of the rectangular parallelepiped includes the surface of the outer skin of the bread, and in the pouring step, It is preferable to impregnate the prepared egg liquid only in the portion excluding the portion that was the outer skin. In addition, it is preferable that three of the surfaces of the rectangular parallelepiped are composed of the surface of the portion that was the outer skin of the bread, and the remaining three surfaces are cut surfaces.

  In the said aspect, it is suitable to have further the toast process which bakes the surface of the said bread after the said frying process. In the toasting process, it is preferable to perform microwave heating of the bread before baking the surface of the bread.

  In the said aspect, it is suitable that the said bread is a bread | pan made by mix | blending rice flour.

  In the said aspect, it is suitable that the said preparation egg liquid contains only an egg yolk as an egg.

  In the said aspect, it is suitable for the said prepared egg liquid to contain the flavor component for adding a predetermined | prescribed taste other than an egg, milk, and saccharides. In addition, it is preferable that the flavor component is selected from the group consisting of powdered green tea powder, fruit juice, chocolate, tomato processing liquid, and cheese.

  Another aspect of the present invention is a fried French toast manufactured by any of the above-described manufacturing methods.

  In the method for producing fried French toast according to the present invention, an injection nozzle is inserted into the pan, and a predetermined amount of the prepared egg liquid is injected into the pan. Compared to the conventional method of immersing bread in the prepared egg solution, the method of injecting the prepared egg solution into the bread can surely impregnate the prepared egg solution in the center of the bread. Moreover, since the amount of the prepared egg liquid to be used can be accurately defined, there is no waste or shortage of materials. Furthermore, since the prepared egg liquid can be impregnated quickly, the work can be performed efficiently. As a result, it can be manufactured at low cost.

  In this way, by frying the bread in which the prepared egg liquid has been injected with oil, and more preferably by baking the surface after frying, unlike the conventional case where the surface is baked, it has a crispy texture. It has a moist texture inside. ADVANTAGE OF THE INVENTION According to this invention, a fried French toast can be provided as one of the French toast-like foods which have the taste of a French toast, and the texture which is not before.

1 (a), 1 (b), and 1 (c) are diagrams for explaining an example of a preparation process of a method for manufacturing a fried French toast according to the present invention. FIGS. 2A, 2B, and 2C are diagrams for explaining an example of the preparation of the prepared egg liquid and the injection process thereof. 3 (a) and 3 (b) are diagrams for explaining an example of a frying process in which the bread into which the prepared egg liquid has been injected is fried with oil. FIG. 4 is a diagram for explaining an example of a toasting process for toasting bread fried in oil. 5 (a) and 5 (b) are diagrams for explaining an example of the finishing process of the manufactured fried French toast.

  Embodiments of the present invention will be described below with reference to the drawings showing an example of the present invention.

  First, terms will be explained. As used herein, “fried French toast” refers to a French toast-like food that is produced by a production method including a cooking step of frying in oil. The “French toast-like food” includes general French toast and similar foods. As described above, French toast-like foods include not only what is called French toast, but also those with other names such as bread pudding, and in addition, baked dough containing cereal flour such as wheat flour and rice flour. Also included are cakes, confectionery, etc., which are cooked by impregnating the prepared egg solution in whole or in part.

  “Formulated egg liquid” is a liquid to be impregnated into a French toast-like food and contains at least eggs, and usually contains milk and sugar. This includes cases where water is added as appropriate. Typically, it is a mixed egg solution used for general French toast, and is prepared by mixing and stirring eggs, milk, and sugar (sucrose) at an appropriate ratio.

  Eggs contained in the blended egg liquid include raw egg-derived whole eggs, egg yolk, egg white, powdered and flaky processed products derived from chicken eggs, and mixtures thereof. In addition to raw milk, cow milk includes processed milk, powdered milk, and the like, as well as a mixture thereof. In addition to sugar (sucrose), saccharides include natural sweeteners such as fructose and oligosaccharides, synthetic sweeteners, and mixtures thereof. In addition to the main components, various fragrances and flavor components may be included. Suitable examples of the mixed egg solution will be described later.

  Next, the manufacturing method of the fried French toast by this invention is demonstrated. 1 to 5 are diagrams schematically and schematically showing main steps in order to explain an example of the manufacturing method.

  FIG. 1 is a diagram for explaining an example of a preparation process of a method for manufacturing a fried French toast according to the present invention.

  FIG. 1A is a perspective view of a square-shaped bread loaf 10 that is a material. The square-shaped bread 10 may be baked by a general method, and the entire surface is burnt brown and covered with a hard skin compared to the inside. The bread 10 is divided into, for example, eight equal parts as shown in the figure. Each piece of bread that has been cut out is referred to as bread 1, which is a unit for processing shown in FIG. FIG.1 (c) has shown the state which rotated the pan 1 of (b) 180 degree | times within the horizontal surface.

  In the illustrated example, the shape of the pan 1 is a rectangular parallelepiped. This rectangular parallelepiped includes a part (hereinafter referred to as “the skin part”) 1 a that was the outer skin of the original bread 10, and another part (hereinafter referred to as “a part other than the skin”) 1 b. The outer skin portion 1a is a hard portion burned brown, and the portion 1b other than the outer skin is white (this color depends on the type of material powder). The six surfaces of the rectangular parallelepiped are composed of a surface made of the outer skin portion 1a and a surface (ie, a cut surface) made of the portion 1b other than the outer skin. The outer skin portion 1 a has a predetermined thickness from the surface of the bread 1.

  Preferably, as shown in the drawing, the bread 10 is cut so that the outer skin portion 1a occupies three of the six surfaces of the rectangular parallelepiped and the remaining three surfaces become cut surfaces. According to this cutting method, the outermost skin portion 1a can be distributed most on the surface of all the cut breads 1. By passing through the deep-fried process mentioned later, the more crunchy texture and sweetness are preferable, so that there are many skin parts 1a.

  As an example, when the size of the original bread is about 16 cm × 7 cm × 7 cm, the processing unit bread 1 is about 8 cm × 3.5 cm × 3.5 cm.

  Preferably, the bread used in the present invention is a bread containing rice flour. Bread with rice flour has a moist texture. However, the compounding components and shape of bread used in the present invention are not limited to preferred examples. In some cases, it may not be necessary to cut the original bread. The shape and size of the processing unit bread are not particularly limited.

  FIG. 2 is a diagram for explaining an example of the step of injecting the prepared egg liquid.

  FIG. 2A shows the prepared egg solution 3 placed in a suitable container and the injection device 2 filled with the prepared egg solution 3. The prepared egg solution 3 is prepared, for example, by mixing eggs, milk and sugar in an appropriate composition and stirring them. As for the egg in this invention, it is suitable to use only an egg yolk. A rich flavor can be obtained by using only egg yolk. When the egg white is mixed, the egg white expands when fried in the subsequent frying process, so that the portion impregnated with the prepared egg solution spreads and the density decreases, and as a result, the taste may be reduced. However, the use of egg white is not excluded.

  When the flavor ingredient for adding a predetermined taste to the fried French toast is included, it is mixed at the time of preparing the prepared egg liquid. The flavor component is selected from the group consisting of, for example, matcha powder, fruit juice, chocolate, tomato processing liquid, and cheese. The fruit juice is, for example, squeezed juice such as citrus fruits. The tomato processing liquid is, for example, tomato ketchup or tomato juice. Cheese is added in granular or powder form, for example. However, the flavor component is not limited to these. In addition, it is possible to mix various foods or food additives in liquid, granular or powder form into the prepared egg liquid.

  The injection device 2 is a device for injecting the prepared egg liquid 3 into the processing pan 1. When performing an injection | pouring process manually, it is suitable to use the thing of the shape of a medical syringe as shown in figure as the injection | pouring instrument 2. As shown in FIG. As shown in the figure, the manual injection device 2 includes a cylindrical cylinder 2b for storing the prepared egg liquid 3, an elongated rod-like injection nozzle 2a extending from the center of the closed end of the cylinder 2b, and an open end of the cylinder 2b. It is comprised from the piston 2c inserted from the part.

  As shown in FIG. 2A, for example, the prepared egg liquid 3 is sucked from the injection nozzle 2 a and filled into the injection device 2. As the thickness of the injection nozzle 2a, an appropriate thickness is selected so that the blended egg liquid 3 can be sucked or delivered smoothly.

  After filling the injection device 2 with the prepared egg solution 3, the injection nozzle 2a is inserted into the side surface of the pan 1 as shown in FIG. The side surface to be inserted is the side surface of the portion 1b other than the outer skin. The tip of the injected injection nozzle 2a is located inside the pan 1 (for example, the center). Then, the piston 2c is pushed and the prepared egg liquid 3 in the cylinder 2b is sent out. Thereby, the prepared egg liquid 3 flows out into the inside of the bread 1, is press-fitted into the surrounding bread tissue and spreads, and reaches the surface of the portion 1b other than the outer skin. It is preferable that the injection nozzle 2a is pierced uniformly not only at one location on the side but also at multiple locations. However, the prepared egg solution 3 is not impregnated or adhered to the outer skin portion 1a. In this way, the injection is performed so that the entire portion 1b other than the outer skin portion 1a excluding the outer skin portion 1a is impregnated with the prepared egg solution 3.

  In the present invention, since the prepared egg liquid 3 is injected from the inside of the bread 1 to the surface using the injection nozzle 2a, the center of the bread 1 can be reliably impregnated with the prepared egg liquid 3. In addition, since the injection device 2 forcibly press-fits, the prepared egg liquid 3 can be quickly impregnated into the bread 1 as compared with absorption by conventional immersion. Thereby, even when the bread 1 is comparatively thick, the prepared egg liquid 3 can be spread over the whole, and finally the whole inside of the bread 1 can be surely moistened.

  Furthermore, by using the injection device 2, it is easy to regulate the injection amount of the prepared egg solution 3 to an amount that impregnates the entire portion 1b other than the outer skin. In order to accurately inject the prescribed amount, it is preferable that the cylinder 2a of the injection device 2 has a scale. Moreover, since the quantity of the prepared egg liquid 3 can be easily defined, the prepared prepared egg liquid 3 can be used without waste, and the situation where the prepared egg liquid 3 is insufficient does not occur. In the method of immersing bread in the prepared egg solution like a typical French toast, since the dispersion of the absorbed amount of the prepared egg solution is unavoidable, the prepared prepared egg solution may be wasted or insufficient. .

  FIG.2 (c) has shown the state of the bread 1 which completed the injection | pouring process of the preparation egg liquid. The skin portion 1a is not impregnated with the prepared egg solution 3, and the portion 1b other than the outer skin is impregnated with the prepared egg solution 3 including its surface. In addition, when the part which the preparation egg liquid 3 has not reached | attained remains on the surface of the parts 1b other than the outer skin, the preparation egg liquid 3 is apply | coated to the surface of the bread | pan 1 using a silicon brush.

  FIG. 3 is a diagram for explaining an example of a frying process in which the bread into which the prepared egg liquid has been injected is fried in oil.

  Fig.3 (a) is the figure which showed the mode of the frying process. The frying oil 5 is heated in advance to a set temperature so as to proceed from the pouring process to the frying process promptly. The temperature of the frying oil 5 is, for example, about 160 ° C. to 165 ° C. As an example, it is set to 163 ° C. The kind of frying oil 5 is, for example, rice oil, but is not limited thereto.

  As an example of how to fry, as shown in the figure, the pan 1 into which the prepared egg liquid 3 has been injected is placed side by side in an appropriate frying net 6 and the frying net 6 is submerged in the frying oil 5. For example, when 10 pans 1 of about 8 cm × 3.5 cm × 3.5 cm are fried simultaneously, they are fried for about 5 minutes. Thereby, while the surface of the bread | pan 1 will be in the state fried from, it will be in the state (heat-cooked state) to which the prepared egg liquid 3 passed. After frying for a predetermined time, bread 1 is taken out.

  FIG. 3B is a diagram showing a state in which the bread 1 taken out from the frying oil 5 is allowed to cool and takes rough heat. Since the surface of the bread 1 after fried is not impregnated or adhering to the outer skin part, the prepared egg liquid has a crunchy texture. Preferably, the breads 1 are arranged on the cooling net 7 or the like and left for a predetermined time. By cooling once, the taste and aroma of the blended egg liquid 3 become more familiar to the entire bread 1.

  FIG. 4 is a diagram for explaining an example of a toasting process for toasting bread fried in oil.

  After the frying step shown in FIG. 3, in a preferred form of the invention, the pan 1 fried in oil is further toasted (baked). Thereby, the surface of the bread 1 can be made a more crisp texture. More preferably, the pan 1 is heated by microwaves for a predetermined time before toasting. Thereby, it can be set as the food texture which made the inside of bread 1 fluffy.

  FIG. 4 shows the state of the toast process using the cooking device 8 having both functions of heater heating and microwave heating. An example of such a cooking device is a so-called wave star. By using the wave star, it is possible to perform the two heating steps in succession, omitting the work of putting in and out the bread 1. However, the case where the two heating steps are performed using different devices is also included in the present invention.

  After taking the rough heat of the fried bread 1, the bread 1 is appropriately arranged inside the cooking device 8. First, microwave heating (same as a microwave oven) is performed for a predetermined time by the microwave heating mechanism 8a. The microwave heating time is, for example, about 10 seconds to 20 seconds. Subsequently, the heater is heated for a predetermined time by the heater heating mechanism 8b. The heater heating time is, for example, 30 seconds to 40 seconds. These heating times are appropriately adjusted according to the type of the prepared egg solution 3. The heating time is appropriately adjusted depending on the size and number of breads 1 and the output of each heating mechanism of the cooking device 8.

  As another embodiment of the toast process, the surface of the pan 1 may be lightly baked on a frying pan, a hot plate or the like instead of the heater heating shown in FIG.

  Drawing 5 is a figure for explaining an example of the finishing process of manufactured fried French toast.

  This finishing process is performed in order to sell fried French toast at a store or to provide it at a restaurant or the like. For example, as shown in FIG. 5A, first, a cuboid fried French toast is cut into two at the center in the longitudinal direction. On the cut surface, a surface not fried with oil appears. In the example shown in the figure, each cut piece is substantially a cube. Next, as shown in FIG. 5 (b), the four cubes of French fried toast are arranged so that the upper surface looks like a checkered pattern. In such a state, it is sold in a packaging box or provided on a plate.

  The manufacturing method of the deep-fried French toast of the present invention described above can also be performed using an automated apparatus for mass production, and the automated form is also included in the scope of the present invention. When using an automation apparatus, you may use for a one part process instead of all the processes of the manufacturing method of this invention. For example, instead of the manual syringe-like infusion device exemplified in the infusion process, a number of infusion nozzles are placed on a number of breads arranged in a row using an automatic infusion device provided at the bottom of the prepared egg liquid supply tank. It is also possible to inject the prepared egg solution at the same time. Moreover, it can also comprise so that it may convey in order to several automation apparatus which mounts many bread | pans on a belt conveyor and performs each process.

1 Bread 1a Hull part (the part that was the hull of the bread of ingredients)
1b Parts other than the outer skin 2 Injection device 2a Injection nozzle 2b Cylinder 2c Piston 3 Formulated egg liquid 5 Oil 6 Fried net 7 Cooling net 8 Heat cooking equipment 8a Microwave heating mechanism 8b Heater heating mechanism 10 Material pan

Claims (10)

An injection step of inserting an injection nozzle into the pan, injecting the prepared egg liquid containing the egg into the pan through the injection nozzle and impregnating the pan; and
After the pouring step, at least a frying step of frying the bread with oil,
Manufacturing method of fried French toast. The shape of the bread is a rectangular parallelepiped formed by cutting a rectangular bread, and the surface of the rectangular parallelepiped includes the surface of a portion that was the outer skin of the bread, and was the outer skin of the bread in the injecting step The method for producing fried French toast according to claim 1, wherein only the portion excluding the portion is impregnated with the prepared egg liquid. 3. The method for producing fried French toast according to claim 2, wherein three of the surfaces of the rectangular parallelepiped are made of the surface of the outer skin of the bread, and the remaining three surfaces are cut surfaces. The method for producing fried French toast according to any one of claims 1 to 4, further comprising a toasting step for baking the surface of the bread after the frying step. The method for producing fried French toast according to claim 4, wherein, in the toasting step, microwave heating of the bread is performed before baking the surface of the bread. The method for producing fried French toast according to any one of claims 1 to 5, wherein the bread is a bread made by blending rice flour. The said prepared egg liquid contains only egg yolk as an egg, The manufacturing method of the fried French toast in any one of Claims 1-6 characterized by the above-mentioned. The method for producing fried French toast according to any one of claims 1 to 7, wherein the blended egg liquid contains a flavor component for adding a predetermined taste in addition to eggs, milk and sugars. The method for producing fried French toast according to claim 8, wherein the flavor component is selected from the group consisting of powdered green tea powder, fruit juice, chocolate, tomato processing liquid, and cheese.   The fried French toast manufactured by the manufacturing method in any one of Claims 1-9.

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