JP2022015792A - Frozen bread with filling included therein - Google Patents

Abstract

To provide novel frozen bread with filling included therein, the bread capable of being relished with an appearance which is the same as that of unfrozen, freshly baked bread without generating wrinkles and also preventing adverse effects on food texture, even when a consumer uses a heating cooker at home or an office to defrost or heat the bread.SOLUTION: There is provided frozen bread with filling included therein in which one or more discharge through holes 4 are formed to discharge expanded air to the outside when frozen bread 1 is heated over a space S formed above filling 3 from the top of the bread.SELECTED DRAWING: Figure 1

Description

The present invention relates to a frozen bread containing a filling, which is encapsulated, baked or fried, and then frozen.

Until now, bread that is eaten by consumers as a final product is called sweet bun, etc., and is widely sold with various fillings such as bean paste (bean paste) and cream inside. If the bread containing such a filling is explained from the process of manufacturing the bread dough, the above-mentioned manufactured bread dough is subdivided and the subdivided bread dough is flattened, and then the filling is contained in the flatly stretched bread dough. It is completed by wrapping), then fermenting, and finally baking this fermented bread dough.

By the way, considering that consumers enjoy the above-mentioned bread (bread containing a filling, the same applies hereinafter) produced through such a process, it should be eaten immediately after being baked or fried. Eating freshly or freshly baked) is desirable. However, even if the above-mentioned bread manufacturing base and the manufactured bread sales base (retail base) are the same, even if they are baked and displayed at the store (sales base), they are displayed. The temperature drops between the time when the consumer finally eats (such as by moving to home) and the time when the consumer finally eats, and it is practically difficult to eat at least immediately after baking. When the bread manufacturing base and the sales base are far apart, it is even more difficult to taste the bread in a state close to that of freshly baked bread.

On the other hand, in recent years, bread containing a filling and baked is stored frozen, and the baked and frozen bread is shipped to a store such as a bread retail store or a convenience store, where the bread is stored in a freezer or the like. Efforts have also been made to provide customers with fresh bread by taking out the frozen baked bread from this freezer and heating it each time it is needed. A specific manufacturing method is proposed (see Patent Document 1). In addition, for the purpose of solving the problems and problems of such a specific manufacturing method, the ratio of the filling volume to the whole of the frozen baked bread is specified, and the frozen bread is thawed to a specific temperature. A manufacturing method has also been proposed (see Patent Document 2). In recent years, some bread retailers have frozen bread that has a filling and is baked, and sell the frozen bread to consumers. According to this frozen bread, not only can the purchased consumer be frozen at home or at work, but when eating, it is kept fresh by thawing and heating in a microwave oven, oven or other cooking machine. You can eat it in a warm state.

Japanese Unexamined Patent Publication No. 61-104741 Japanese Patent No. 6412762

However, the specific manufacturing methods described in Patent Document 1 and Patent Document 2 can be carried out by a company or a business establishment having a predetermined manufacturing machine or apparatus necessary for carrying out the manufacturing method. Even so, it is impossible to carry out in a home or workplace without possessing these devices, and after all, consumers cannot enjoy bread in a state close to freshly baked. Further, when the consumer thaws and heats the above-mentioned frozen bread (containing the filling) at home or the like using the above-mentioned cooking utensil, the air existing inside the bread containing the filling is used. Along with the expansion, the baked bread also expands, and a part of the expanded air / steam passes through fine voids and is released to the outside. Then, the bread that has expanded as it approaches room temperature after being taken out from the cooking utensil is often gradually shrunk to form many wrinkles, and may adversely affect the texture. In other words, frozen bread (with a filling) has the high advantage of adapting to long-term storage while preserving its freshness compared to baked or fried bread, but it is cooked by consumers as described above. When frozen bread is thawed and heated using an instrument, the appearance is greatly impaired by many wrinkles, and the appearance is far from that of freshly baked bread, or the process of frying like curry bread. In the frozen bread from which the bread is taken, the crispy and light texture is often impaired by the above heating, and there are many opinions that the actual situation should be improved.

Therefore, the present invention improves the problems and actual conditions of the above-mentioned conventional techniques, and even when the consumer uses a cooking utensil at home or at work to thaw and heat the frozen bread, wrinkles occur. It is an object of the present invention to provide a new frozen bread containing a filling that can be tasted in the same appearance as a freshly baked bread that is not frozen without being frozen.

The present invention has been proposed to solve the above problems, and in the first invention (the invention according to claim 1), the filling is encapsulated, baked or fried, and frozen. In the frozen bread of the above, one or more through holes for discharging the expanded air when heated from the upper part of the bread to the space formed above the filling are formed. It is a feature.

First, the frozen bread containing the filling according to the first invention is one in which the filling is contained, baked or fried, and frozen. The baked bread includes, for example, anpan (an-doughnut) or cream as a filling, such as anpan or cream bun, and the fried frozen bread is curry bread or anan. Breads called donuts, which are baked or fried and then frozen. Then, in a frozen pan containing the filling, which is encapsulated, baked or fried, and frozen, the present invention relates to one or more discharges from the upper part of the pan over the space formed above the filling. A through hole is formed. Since such a through hole for discharge is formed, when the frozen bread is heated by a cooking utensil for a predetermined time, the bread that has been frozen until then is thawed and further heated. The air (or water-containing steam) expanded inside the pan by heating is discharged to the outside of the pan through the discharge through hole. Therefore, since the bread is suppressed from expanding during heating to a considerable extent, it does not shrink when the bread is taken out from the cooking utensil and the temperature of the bread reaches room temperature. No wrinkles occur. That is, according to the frozen bread containing the filling, the consumer can enjoy the bread at home, at work, etc. in a state having the same appearance as the unfrozen baked bread. Further, in a frozen bread such as curry bread in which a step of frying is adopted, a crispy and light texture can be maintained by the above heating.

In the first invention, the number of the discharge through holes is not limited, and not only a single discharge through hole is formed but also a plurality of discharge through holes are formed. It may have been done. Further, the position of forming these or these discharge through holes is not particularly limited, and in the plan view of the pan, in addition to the one formed in the center thereof, a plurality of discharge through holes are randomly formed. Or, a plurality of discharge through holes may be formed in a straight line, an arc shape, or a wavy shape at predetermined intervals. Further, the inner diameter of the through hole for discharge is sufficient as long as it can discharge at least the air expanded inside to the outside.

Further, in the second invention (the invention according to claim 2), in the first invention, the discharge through hole is formed in the center of the frozen pan at a predetermined interval in the plan view of the frozen pan. It is characterized in that a plurality of them are formed so as to surround them.

In the frozen bread containing the filling according to the second invention, a plurality of the through holes for discharging are formed so as to surround the center of the frozen bread at predetermined intervals in the plan view of the frozen bread. For example, three discharge through holes may be formed so as to surround the center of the frozen bread, or four to eight discharge through holes may be formed.

According to the second invention having such a configuration, when heated by the cooking utensil, the internal air is uniformly and externally heated from the plurality of discharge through holes and together with the steam from the heated filling and pan. It is possible to further suppress the possibility that the bread will swell, and the consumer can enjoy it at home, at work, etc. with the same appearance as freshly baked bread that is not frozen. , It is possible to suppress adverse effects on the texture.

Since the frozen pan containing the filling according to the first invention (the invention according to claim 1) has a through hole for discharge, when the frozen pan is heated by a cooking utensil for a predetermined time, it is determined. The bread, which had been frozen until then, is thawed and further heated, and the air (or steam containing water) expanded inside the bread by such heating passes through the through hole for discharge of the bread. Since the bread is released to the outside of the bread and its expansion during heating is suppressed to a considerable extent, it is taken out from the cooking utensil and does not shrink in the process of the bread becoming at room temperature, so that the bread is eaten. No many wrinkles occur at the time. That is, according to the frozen bread containing the filling, the consumer can enjoy the bread at home, at work, etc. in a state having the same appearance as the unfrozen baked bread. Further, in a frozen bread such as curry bread in which a step of frying is adopted, a crispy and light texture can be maintained by the above heating.

In particular, according to the frozen pan containing the filling according to the second invention (the invention according to claim 2), when heated by a cooking utensil, the internal air is evenly distributed from the plurality of discharge through holes. Moreover, it is discharged to the outside together with the heated filling and the steam from the bread, and the possibility of the bread expanding and the adverse effect on the texture can be further suppressed.

FIG. 5 is a sectional view taken along line AA schematically showing a frozen bread according to the first embodiment. It is a top view which shows typically the frozen bread in 1st Embodiment. It is BB line sectional drawing which shows schematically the frozen bread which concerns on 2nd Embodiment. It is a top view which shows the frozen bread schematically in the 2nd Embodiment.

Hereinafter, the best mode for carrying out the present invention will be described in detail with reference to the drawings. First, the frozen bread according to the first embodiment will be described in detail with reference to FIGS. 1 and 2.

As shown in FIG. 1, the frozen bread 1 containing the filling according to the first embodiment is arranged in the bread body 2, the space S formed in the bread body 2, and the space S. It is provided with a filling (an (bread) or cream) 3 (enclosed in a frozen bread 1), and the bread body (bread dough) 2 is formed with three through holes 4 for discharge.

The frozen bread 1 is baked with the filling 3 contained therein, and then frozen. Further, each of the above-mentioned discharge through holes 4 is formed in the frozen pan 1 contained in the frozen filling, and is formed so as to surround the center of the frozen pan 1 as shown in FIG. It is a thing. Further, as shown in FIG. 1, these discharge through holes 4 are drilling tools having a tip E1 formed sharply from above the frozen bread 1 (bread body 2) like a skewer or an ice pick. It is formed by piercing E into the lower frozen pan 1 (bread body 2), and the outside of the frozen pan 1 and the space S inside the frozen pan 1 are communicated with each other by these discharge through holes 4. be. The inner diameter of these discharge through holes 4 is about 0.5 to 3.0 mm.

Then, when the frozen bread 1 containing the filling according to the first embodiment is heated for a predetermined time using a cooking utensil (not shown) such as a microwave oven or an oven, in the initial stage, the bread body 2 and the above pan body 2 and Each of the fillings 3 is thawed and the air in the space S is also heated, and at this stage, the heated air is discharged to the outside through the respective discharge through holes 4. Then, when the frozen bread 1 is further heated, steam from the bread body 2 and the filling 4 is also discharged to the outside. Therefore, according to the freezing pan 1 containing the filling according to the first embodiment, the frozen pan in which the through hole 4 for discharge is not formed is heated and expanded, and then shrinks when returning to room temperature, and a large number of them are shrunk. As a result of wrinkles and the like, it is possible to effectively prevent the appearance from being significantly impaired.

The frozen bread 1 containing the filling according to the first embodiment is the one in which the bean paste (curry) or cream is contained as the filling 3 to which the present invention is applied, as shown in FIG. In addition, the frozen bread (frozen curry bread) 11 in which the curry is contained as the filling 13 in the bread body (bread dough) 12 may be used. The frozen bread (frozen curry bread) 11 is fried in a stage before it is frozen. In this frozen bread (frozen curry bread) 11, as shown in FIG. 4, a total of six discharge through holes 14 are formed, and these six discharge through holes 14 are frozen. It is formed so as to surround the center of the bread (frozen curry bread) 11 and penetrates from the outside of the bread body 12 to the inner space S.

Even the above-mentioned frozen bread (frozen curry bread) 11 can exert the same action and effect as the frozen bread 1 containing the filling according to the first embodiment. In particular, in this frozen bread (frozen curry bread) 11, the thickness of the bread body (bread dough) 12 is often thinner than that of other filling-encapsulated breads (not shown), and the discharge through hole 14 is not formed. In some cases, wrinkles that occur after being heated by the cooking machine tend to occur more than the other filling-encapsulated breads. Therefore, by forming the discharge through holes 14, such a frozen bread ( It is possible to greatly eliminate the adverse effect on the texture, which is a problem peculiar to frozen curry bread), and it is possible to maintain a crispy and light texture.

1 Frozen bread with filling 2 Bread body 3 Filling 4 Through hole for discharge 11 Frozen bread with filling 12 Bread body 13 Filling 14 Through hole for discharge S Space

Claims (2)

A frozen bread containing a filling, baked or fried, and frozen.
Freezing of the filling inclusions, characterized in that one or more discharge through holes are formed to discharge the expanded air to the outside when heated from the upper part of the pan to the space formed above the filling. Bread. The frozen bread containing a filling according to claim 1, wherein a plurality of the through holes for discharge are formed so as to surround the center of the frozen bread at predetermined intervals in a plan view of the frozen bread. ..

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