JP3044725U - Foreskin food - Google Patents

Abstract

(57) [Summary] [Object] To provide a foreskin food (foreskin pizza) that can be easily eaten after heating and cooking without contaminating hands and clothes, and without taking care that ingredients fall off. A foreskin food body 225 comprising a kneaded dough 27 prepared by kneading a raw material containing at least flour and water, and an ingredient 29 wrapped by the dough 27, and the food body 2
A foreskin food (foreskin pizza) including a rod-shaped support member 41 connected to 25 and partly buried and held in the dough 27, and the rest protruding from the food body 225.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a foreskin food, more specifically, a foreskin food that can be easily eaten after heating and cooking, characterized in that a foreskin food body prepared by wrapping ingredients in a dough is supported by a stick-shaped support member.

[0002]

[Prior art]

 With the diversification of lifestyle and leisure, there is a strong demand for foods that can be easily cooked and eaten, for example, during sightseeing, shopping, watching sports, and camping. Conventionally, so-called “eating and walking” foods, such as ice cream with a bar prepared by integrally freezing a stick inserted into a frozen dessert body, or frankfurter or candy with a stick in the same pattern These are typical examples.

[0003] In view of such demand and convenience, foods of a type in which ingredients such as pizza are put on a dough and cooked and eaten (so-called bakery products) have been used in the past. (Food)) from the same viewpoint. For example, foreskin-type pizza (JP-A-55-108234, JP-A-1-309634) characterized by a configuration in which ingredients are wrapped in pizza dough, and a configuration in which sticks are inserted between layers of laminated pizza dough (Japanese Unexamined Patent Publication (Kokai) No. 2-92232), and a pizza dough (dough layer) on which ingredients are arranged is wound so that the ingredients are positioned on the core side, and the pizza is formed into a stick shape. A stick-shaped pizza (Japanese Patent Application Laid-Open No. 8-107776) and the like have been proposed.

[0004]

[Problems to be solved by the invention]

 However, these bakery foods that require heating are still provided with food that has been cooked in containers or packaging materials because the food still retains heat after being cooked in a toaster or microwave oven. Usually it is. Therefore, conventional bakery foods (for example, freshly baked best pizzas), including the foreskin-type pizza mentioned above, cannot only be held with bare hands, but also produce ingredients, fly oil, or In some cases, hands and clothes were stained with sauce. Furthermore, according to the above-mentioned method of placing ingredients in a pizza in which ingredients are placed on a conventional plate-shaped dough or in a pizza with a stick (form) in which the ingredients are sandwiched (wrapped) in pizza dough. However, it has also been pointed out that ingredients may fall off during eating.

[0005] As described above, conventional bakery foods that require cooking, especially pizza, are accompanied by annoyance and discomfort at the time of eating after cooking, and lack in consideration and devising to make them easy to eat. The fact is that I have to say that.

[0006]

[Means for Solving the Problems]

 The present inventor has completed the present invention in view of the above-mentioned problems recognized in the prior art, and the gist of the invention is to knead dough raw materials containing at least flour and water. And a foreskin food body made of the ingredients wrapped by the dough, and a part of the foreskin food body connected to the foreskin food body, a part of which is buried and held in the dough, and the rest protrudes from the foreskin food body. In a foreskin food containing a stick-shaped support member.

[0007] Further, according to a preferred embodiment of the present invention, a foreskin pizza body comprising a pizza dough prepared by kneading a dough material containing at least flour and water, and ingredients wrapped by the pizza dough, Further, there is provided a foreskin pizza which includes a rod-shaped support member connected to the foreskin pizza body, a part of which is buried and held in the pizza dough, and the remainder thereof protrudes from the foreskin pizza body.

[0008]

[Embodiment of the invention]

 Hereinafter, the foreskin food of the present invention will be described in detail along with an example of its production using extrusion technology.

The extrusion technique is a technique generally used in various processing industries. For example, the extrusion technique is used in the production of a plastic molded product in which a plurality of plastic films are laminated. It is applied to the production of foreskin food of the present invention.

In the extrusion head of this molding machine, two nozzles are arranged concentrically, and a material is supplied from a central nozzle, and a dough material is supplied from a gap between an outer peripheral nozzle and a central nozzle. Is sent. According to this extrusion technique, a substantially rectangular or substantially cylindrical food strip having a substantially rectangular cross section is continuously extruded from a nozzle (discharge port).

The term “dough” as used herein, unless otherwise specified, refers to a kneaded dough obtained by kneading a dough raw material containing at least flour and water. The flour that can be used in the present invention is a raw material flour generally used in the field of food processing, such as wheat flour, barley flour, corn flour, potato flour, rice flour, and soy flour. For example, dough may be made from wheat flour as a main raw material to which corn flour (for example, a mixture of tacos or tortillas) and / or potato flour are added. Further, a foaming agent (for example, an organic / inorganic foaming agent such as yeast or bicarbonate, or a foaming agent using carbon dioxide gas, nitrogen gas or oxygen gas) is further added to the dough material and kneaded. This can also be used as a raw material for forming the outer skin of the foreskin food of the present invention. Furthermore, when preparing foods similar to tortillas or so-called “Mexican pizzerias” for the purpose of seasoning dough, further add the necessary seasonings to reproduce the flavor of tortillas or tacos. It may be added to the raw materials.

[0012] The preparation and handling of the dough ingredients should be well controlled to avoid excessive activation / deactivation of foaming components such as yeast. The foaming component such as yeast is preferably in a resting state until the food is baked, and it is preferable to select one that exhibits activity after calcination. In the baking process, the rigidity of the dough is adjusted according to the type of food to be manufactured (pizza, bread, hot cake, etc.) by adjusting the degree of baking according to a conventional method.

As an ingredient wrapped by the dough, meat, vegetables, fruits, dairy products (eg, cheese, butter, yogurt), sauces, or any combination thereof are used. Naturally, seasonings can be added to the ingredients to make them taste-friendly. In particular, in the case of a manufacturing method using an extrusion technique, it is preferable to previously homogenize (mix) the raw materials of the ingredients in order to impart uniformity to the ingredients.

The stick-shaped support member for supporting the foreskin food body of the present invention is, for example, a flat wooden or paper (similar to a narrow tongue depressor) used for supporting an ice cream. Alternatively, a synthetic resin stick can be used. In order to securely connect the foreskin food main body to the rod-shaped support member, a series of holes or notches may be provided in the vicinity of one end of the support member. In addition, the surface of the rod-shaped support member is coated with wax or paraffin to prevent the stick (especially paper stick) from being deteriorated by water generated from the raw materials and ingredients, and to prevent the strength and durability from being reduced. .

According to one aspect of the present invention, first, a stick is pushed into the outer skin (dough layer) of a food block obtained by cutting a food strip extruded from an extruder into a predetermined length. The exposed top and bottom ends of the food block (to which the stick is inserted) are then pulled over the dough and closed, allowing the dough to completely wrap the ingredients.

By the way, when inserting the rod-shaped support member into the dough, in consideration of the thickness of the dough and the difficulty of the processing technique, it is preferable to insert the support member in parallel to the cut surface longitudinal axis of the food block. The support member is placed in the longitudinal direction (of the food block) on the upper surface of the food block, and is pressed down mechanically or by hand so as to press the support member against the food block. Thereby, the support member sinks into the dough, and a depression is formed on the food block upper surface along the support member.

If the food block is transferred to the next step and baked in a state in which the dent is provided, the dough material surrounding the support member expands and covers the support member, and the dent disappears in the baking process. Then, in the same step, the support member is connected to the foreskin food main body. In order to further securely connect the support member and the foreskin food body, before baking, the dents created by pushing down the support member are filled with dough material and the original shape of the food block is reduced. (For example, a substantially rectangular parallelepiped or a substantially cylindrical shape) is restored. In this way, the support member buried in the dough before baking is surrounded by the baked dough after baking and is more firmly connected to the food body. The shape of the food block before baking can be restored by manually shaping the dough without newly filling the dough with the dough material.

The support member inserted and connected in this manner also serves as a platform for supporting the bottom end of the food main body.

[0019]

【Example】

 Hereinafter, embodiments of the present invention will be described. However, it should be understood that the present invention should not be construed as being limited by the disclosure of these embodiments.

FIG. 1 discloses a preferred production process of the foreskin food of the present invention, which is suitable for mass production of the foreskin food of the present invention. The extruder 10 includes a two-material filling hopper 11 and a nozzle (discharge port) 17. If necessary, a heater (not shown) can be attached to the extruder 10 to heat the raw material fed from the hopper 11 and gradually raise the temperature to a temperature at which the rheology is improved. However, it is preferable to select a raw material to be supplied to the hopper that does not require heating, and it is desirable to take measures to suppress heat generated in the extruder 10 due to frictional force or the like.

The hopper 11 is divided into two chambers. One of the sections 13 is a receiving section for the raw material material, and the other section 15 is a receiving section for the ingredients. The cross section of the food belt 19 discharged from the discharge port 17 of the extruder 10 is substantially rectangular or substantially circular (elliptical), and has an outer skin 27 made of a dough material and a layer of ingredients 29 (FIG. 3 and 4).

The food band 19 discharged from the discharge port 17 of the extruder 10 is extruded onto a moving conveyor belt 23. The cutting blade 21 reciprocating in the vertical direction cuts the food band 19 into food blocks 25, and both ends (top end 33 and bottom end 31) of this block are in an open state. However, since the ingredients 29 have sufficient hardness even at room temperature, they are securely held at predetermined positions inside the food block 25, and the ingredients 29 do not flow out onto the conveyor belt 23. Similarly, the fabric constituting the outer skin 27 maintains its shape even at room temperature, and firmly holds the ingredient 29 even when the ends 31 and 33 are open.

Next, a rod-shaped support member (stick) 41 is brought into contact with the outer cover 27 and pressed down. That is, the stick 41 is placed on the upper surface of the outer skin 27, pressed down toward the inside of the food block 25 (in the direction of the arrow ↓ in FIG. 1), and sinks into the outer skin 27. As a result of this work process, wrinkles are formed on the upper surface of the outer cover 27 to form a depression 43. This depression 43 partially covers the stick 41. In the baking process, the outer skin 27 surrounding the stick 41 expands and covers the stick 41, and the depression 43 disappears. Alternatively, when the stick 41 and the outer cover 27 are more securely connected, the hollow 43 is further filled with the dough 45 to restore the overall shape of the food block 125, and then the process proceeds to the next baking step.

Another purpose of adding and filling the dough 45 is to connect the stick 41 to the food block 125 by embedding the stick 41 in the outer skin 27. The embedding position coincides with or is close to the vertical center axis of the food block 125. Then, the end portions 31 and 33 of the food block 125 close and close the dough by mechanically or manually. As a result, the stick 41 is connected to the food block 225 in a state in which a part thereof is completely buried in the outer cover 27 and the remainder protrudes from the bottom end 31 of the food block 225.

If necessary, an optional ingredient (for example, cheese or tomato paste in the case of pizza) is placed on the surface of the outer skin 27 of the food block 225, preferably before and after the baking step, by brush, spray, It can be further applied / sprinkled by means such as a roller.

Then, according to a preferred embodiment of the present invention, the food block 225 on the belt 23 is passed through the tunnel type oven 101 for baking. Of course, the food block 225 can be transferred to a tray and baked in a general-purpose oven.

Note that the food block 225 is collected as soon as the food block 225 reaches the end of the conveyor system 23 or is slid. In the case where the outer skin 27 of the food block 225 adheres to the conveyor belt, such inconvenience can be solved by applying a harmless release agent (such as flour) to the belt 23 in advance.

FIGS. 2 (a) to 2 (e) show various types of rod-shaped support members suitable for use in the present invention. FIG. 2A shows a combination of a stick 51 main body and a sheet-shaped / plate-shaped locking means 53. The locking means 53 serves to support the end of the food main body when the food main body is set upright. The shape of the flat sticks 61 (FIG. 2 (b)) and 71 (FIG. 2 (c)) is of the conventional tongue depressor type, but the stick 61 is provided with a series of holes. The stick sticks to the hole and fills it, so that the stick 61 is more firmly connected to the food body.The cylindrical stick 81 (FIG. 2 (d)) and the flat stick 91 (FIG. 2 (e)), grooves 83 and 93 are carved, respectively, and the sticking of the cloth to these grooves causes the sticks 81, 91 and the cloth to be connected to each other.

The material constituting these support members is not particularly limited, but may be made of wood, paper, or synthetic resin in consideration of the degree of friction with the place of production and ease of processing. Are preferred. In the case of a paper stick, the surface of the stick is coated with wax or paraffin to prevent the stick from being deteriorated due to moisture generated from the cloth or ingredients, and to prevent the strength and durability from decreasing. Is desirable.

[0030]

[Effect of the invention]

 As explained above, according to the present invention, it is possible to easily eat after cooking without heating the intended purpose without contaminating hands and clothes, and without taking care that ingredients fall off. Foreskin foods, especially foreskin pizza, are realized.

[Brief description of the drawings]

FIG. 1 is a schematic view showing a process of manufacturing a foreskin food of the present invention.

FIGS. 2A to 2E are perspective views of the support member of the present invention.

FIG. 3 is a sectional view taken along line 3-3 in FIG. 1;

FIG. 4 is a sectional view taken along line 4-4 of FIG. 1;

[Explanation of symbols]

 10-Extruder 11-Hopper 17-Nozzle 19-Food belt 21-Cutting blade 23-Conveyor belt 25-Food block 27-Skin 29-Ingredients 41, 51, 61, 71, 81, 91-Stick 43-Dent 45-Fabric 53-Locking means 63-Hole 83, 93-Groove

Claims (9)

[Utility model registration claims] 1. A foreskin food main body comprising a kneaded dough prepared by kneading a dough raw material containing at least flour and water, an ingredient wrapped by the dough, and a rod-shaped support member connected to the foreskin food main body. A foreskin food comprising: a part of the support member embedded in the dough and gripped; and the remaining part of the support member protruding from the foreskin food body. 2. A foreskin pizza body comprising a pizza dough prepared by kneading dough raw materials containing at least flour and water, and an ingredient wrapped by the dough, and a rod-shaped support member connected to the foreskin pizza body. A foreskin pizza, comprising: a part of the support member is embedded and gripped in the dough; and the remaining part of the support member protrudes from the foreskin pizza body. 3. The foreskin pizza according to claim 2, wherein the flour is a flour selected from the group consisting of wheat flour, barley flour, corn flour, potato flour, rice flour, soy flour, and combinations thereof. 4. The foreskin pizza according to claim 2, wherein the dough material further contains a foaming agent. 5. The ingredients are meat, vegetables, fruits, dairy products,
A foreskin pizza according to any of claims 2 to 4, comprising at least one of the sauces. 6. The foreskin pizza according to claim 2, wherein the support member is a paper support member. 7. The foreskin pizza according to claim 6, wherein the support member has a hole near an end thereof. 8. The foreskin pizza according to claim 6, wherein the support member has a groove near an end thereof. 9. The foreskin pizza according to claim 6, wherein the surface of the support member is coated with paraffin.