JP3000180U - Bread with ingredients and bread with ingredients and cooked bread - Google Patents

Abstract

(57) [Summary] [Purpose] Providing bread that not only allows intake of protein and calcium but also promotes health promotion by exercising the gums and stimulating the gums, and is convenient as a diet food and healthy food. Providing stuffed bread or cooked bread, and offering stuffed bread or cooked bread with a Japanese taste. [Structure] Adopted instant Tsukudani, which is prepared by adding seasoning liquid to Tsukudani or dried seafood, and wrapping this ingredient in bread dough to make bread dough with ingredients, or by freezing or heating it into bread, and further adding the above ingredients. Sandwiched between bread to make a cooking pan.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a stuffed bread that allows simultaneous eating of a side food and a staple food and a stuffed dough before cooking.

[0002]

[Prior art]

 So-called confectionery bread with bean jam or jam in it, sandwiches with ham, cheese, vegetables, etc., and hot dogs with sausages are well known, and meat buns are also well known.

[0003]

[Problems to be solved by the device]

 None of the above-mentioned conventional bread ingredients containing abundant calcium and having a crunchy texture are not preferable for the health of teeth and bones.

Therefore, an object of the present invention is to provide bread favorable for health of teeth and bones by wrapping or sandwiching a calcium-rich and crunchy ingredient, and another object. Is to provide pans that are convenient as diet foods and healthy foods, and yet another purpose is to provide bread and cooked breads with Japanese taste.

[0005] In this specification, bread is produced by using cereal flour other than wheat flour as a raw material, as well as steamed bread such as steamed bun and fried in edible oil. Including fried bread.

[0006]

[Means for Solving the Problems]

 In order to achieve the above object, the present invention is an unheated instant boiled squid obtained by adding a seasoning solution to small fish such as crepe miscellaneous fish, small flies including ami, dried seafood such as shellfish, as bread ingredients. Is the main ingredient of Tsukudani.

[0007]

[Action]

 Since the present invention adopts small fish such as wrinkled small fish and dried seafood of small shrimp including Ami as a main material, not only can abundant intake of calcium components in a natural state, but also drying once. Since small fish or shrimps have a chewy texture, they can be expected to promote the health of the gums by stimulating the movement of gums and stimulating the gums, and are suitable as snacks or snacks according to taste by selecting seasonings, and are generally low in price. It is a calorie.

[0008]

【Example】

 Hereinafter, embodiments of the present invention will be described in detail. As shown in Fig. 1, small fish such as crepe miscellaneous fish are mixed with an appropriate amount of flaky bonito, sesame, and salted kelp, and an appropriate amount of mirin, sugar, and apple cider vinegar are added to the brewed soy sauce. Mix the seasoning liquid with water, let it sit for more than 10 hours to allow the seasoning liquid to soak into the ingredients, and the other bread dough with yeast 2 prepared, and supply it to the gluing machine. Then, the ingredient 1 is wrapped in the bread dough 2 with a wrapping machine to obtain the ingredient bread dough 3, and after the step of wrapping, the ingredient bread dough 3 is frozen, and then stored at 0 ° C., if necessary. After the thawing process, a fermentation process for about 3 hours is performed as in normal bread making, and then baked in an oven, steamed in a steamer, or fried with edible fats and oils to give bread with rich seafood ingredients. Was obtained.

As the small fish, small fish such as sesame seeds, dried sardines, etc., which can eat bones at the same time, other than crepe miscellaneous fish, and in some cases, those with head and bones may be striped, It may be Komushi or "ami". In addition, dried shells or scallops may be used.

The ingredient-containing bread dough 3 in which the ingredient 1 in the above-mentioned embodiment is wrapped may be fermented without freezing and may be cooked by heating such as baking, steaming, and frying. In addition, after wrapping the ingredient 1 in the bread dough 2 and letting the dough 2 ferment for a suitable time, it is made into steamed bread or fried bread, and the steamed bread or fried bread is frozen and stored, and re-steamed if necessary. Alternatively, the food may be cooked by heating.

The seasoning liquid is not limited to the above-mentioned contents, but a part of the seasoning liquid can be substituted or another seasoning can be added, for example, grape vinegar, lemon vinegar, plum vinegar instead of apple vinegar. Other fruit vinegars such as rice vinegar, vinegar vinegar such as rice vinegar, lees vinegar and malt vinegar, or synthetic vinegar may be used. In addition, the ingredient 1 may not be the unheated instant type Tsukudani simmered as in the above example, but may be the Tsukudani simmered with a seasoning solution of a material mainly composed of dried seafood.

When another swelling agent can be used in place of the yeast, and therefore a chemical swelling agent that does not require fermentation is used, heating such as baking, steaming, or frying without going through the fermentation process. It can be cooked and served as food.

In addition to the above, as an ingredient 1, the unheated instant type Tsukudani or the completed Tsukudani made from the dried seafood as a main ingredient is sandwiched between two breads 4 and 4 as shown in FIG. Alternatively, as shown in FIG. 3, the ingredient 1 may be sandwiched between the narrow breads 5 to form a hot dog.

[0014]

[Effect of device]

 As described above, according to the present invention, the following effects can be obtained. a. Dried seafood such as fish shrimp and shellfish was wrapped in bread dough with seasoning liquid, and this was cooked by heating such as baking, steaming, and frying. It can be eaten easily. b. Since it is possible to eat seafood that is not familiar as a side food in bread meals together with bread, abundant intake of various components such as high-quality proteins, vitamins, calcium, sodium and phosphorus of dried seafood in a natural state. In addition, since the ingredients themselves are low in calories and once dried seafood, especially small fish including bones, have a chewy texture, it can be expected to improve health by exercising the gums and stimulating the gums. Therefore, it is suitable as a school meal for growing children or a healthy meal for the elderly.

C. By selecting the seasoning liquid, various varieties such as sweetness, spiciness, and sourness can be obtained according to the demand, which is convenient as a snack, snack, or snack. d. When vinegar such as fruit vinegar is added to the seasoning liquid, not only the acidity is added, but it also has the effect of eliminating the fishy odor of seafood and softening bones, which makes the taste of seafood and bread harmonious. In addition to improving food quality, it is possible to make dried seafood easy to eat to the extent that it blends in with the softness of bread.

E. By wrapping a dough in which seasoning liquid has been soaked in dried seafood with bread dough and freezing it, not only can it be stored for a long period of time while maintaining its freshness, but it can also be thawed and heated in a timely manner. It is convenient for handling fresh bread and has a stable shape because it is not easily deformed by freezing, which is convenient for handling. f. As the ingredient to put in or between the bread, we chose the finished Tsukudani, or the instant Tsukudani obtained by simply infiltrating or mixing the seasoning liquid with dried seafood as the main ingredient, so the sandwich type ingredient The bread can be easily produced while shortening the production time.

[Brief description of drawings]

FIG. 1 is a partially cutaway perspective view of a bread dough according to the present invention.

FIG. 2 is a perspective view of the cooking pan of the present invention.

FIG. 3 is a perspective view of a cooking pan showing another example of the present invention.

[Explanation of symbols]

 1 ingredient 2 bread dough 3 bread dough with ingredients 4 bread 5 bread

Claims (8)

[Scope of utility model registration request] 1. A bread dough containing ingredients in which dried seafood is soaked with seasoning liquid and wrapped with bread dough. 2. A bread dough containing ingredients in which dried seafood is soaked with seasoning liquid and wrapped in bread dough and frozen. 3. The bread dough with ingredients according to claim 2, wherein the dried seafood is small dried fish containing bone. 4. A bread containing ingredients obtained by wrapping ingredients in which dried seafood is soaked with seasoning with bread dough and cooking with baking, steaming, frying, or the like. 5. A cooking pan in which an ingredient in which seasoning liquid is infiltrated in dried seafood is sandwiched between the pans. 6. A bread dough with ingredients in which tsukudani is wrapped in bread dough. 7. A bread containing stuffed Tsukudani wrapped in bread dough and cooked by baking, steaming, or frying. 8. A cooking pan in which tsukudani is sandwiched between pans.