JP3127540U - Fast food - Google Patents

Abstract

PROBLEM TO BE SOLVED: First to have an excellent texture and ease of eating and a novel design by topping disc-like bread dough with favorite ingredients, folding the disc-like bread dough into a semicircle and then winding it Provide food.
SOLUTION: A cylindrical French bread is sliced horizontally with a predetermined thickness, and a main ingredient 3 and a sub ingredient 4 are topped on a semicircular portion X of the obtained disc-shaped bread dough 2 and a dressing is poured. The semicircular portion Y that is not topped is folded to form a semicircular hood main body 2A, and the hood main body 2A is bent from one side to the other side with the center O of the straight portion of the hood main body 2A as a base point Turn to obtain a cone-shaped fast food 1.
[Selection] Figure 2

Description

This invention relates to food, particularly fast food, and relates to food manufacturing technology.

  There are many hamburgers, sandwiches, and other fast foods that can be eaten immediately after ordering and can be taken home, and such fast foods can be eaten easily so that they can be eaten not only as meals but also as snacks There are also many.

  Hamburgers and sandwiches are made mainly from wheat flour and rye flour, and if necessary, add oil, sugar, salt, knead with water, ferment with yeast, and then slice the bread dough that has been shaped and baked in an oven. It is manufactured by sandwiching favorite ingredients such as ham, wiener, cheese, egg, tuna, hamburger and vegetables in bread dough.

  Therefore, hamburgers, sandwiches, etc. have a simple structure in which ingredients are sandwiched in bread dough, so if you put a lot of fluid sauces or stuffy ingredients, There was a difficulty that it was very difficult to eat because the juice leaked while eating.

  Therefore, a device relating to a decoration roll sandwich that can be used even with ingredients that do not spill during cooking and that contains a lot of moisture is disclosed in Japanese Utility Model Publication No. 60-151382 (patent document) 1).

  That is, in the device described in Patent Document 1, a roll sandwich has a tool held by a holding body wound in a substantially conical shape, and a substantially cup-shaped holding body is held outside the holding body. It describes a worn decoration roll sandwich.

Moreover, in order to provide a food that has a fresh texture and an appearance and that is easy to eat without the ingredients (toppings) protruding from the dough, Japanese Patent Application Laid-Open No. 2006-81479 (Patent Document 2) is generally A material (topping material) is placed along at least the periphery of a substantially ½ round section of a disc-shaped crepe fabric, and the material is placed on the surface of the material on which the material is placed. A technique relating to a crepe confectionery formed by folding an unfinished dough surface into a substantially semicircular shape and then winding it into a substantially conical shape is disclosed.
Further, it is described that the present invention can be applied not only to crepe dough but also to naan, spring-fired dough, and sponge dough.
Japanese Utility Model Laid-Open No. 60-151382 (Utility Model Registration Request, Examples of Invention) JP 2006-81479 A (Claims, paragraph “0008”)

Needless to say, in general, it is preferable to enjoy not only the taste such as taste and texture, but also the visual beauty and variety of foods.
Furthermore, it is important that fast food is easy to eat.

  The device described in Patent Document 1 only holds the ingredients, so if there are a lot of savory ingredients and sauces, the ingredients are pushed backward when they are put in the mouth and chewed. It is very likely that ingredients will spill from the opposite side of the mouth. In addition, since there is a holding body even if it spills, it does not stain clothes directly, but it is inferior in terms of ease of eating.

  In addition, the invention described in Patent Document 2 places an ingredient on a substantially circular dough, folds the dough so as to wrap the ingredient into a substantially semicircular shape, and further winds the ingredient into a substantially conical shape. Therefore, the baked confectionery used as the dough is required to be baked considerably thinly. Therefore, if the fabric is thin, it lacks a sense of volume. Conversely, if a large amount of ingredients are added to produce a sense of volume, the balance will be deteriorated and the fabric will be damaged and cannot be commercialized.

In view of the current situation, this device is topped with a disc-shaped bread dough, folded the bread dough so that the ingredients are sandwiched, and then rolled into a semi-circular shape, and the texture, volume, We intend to provide fast food that is easy to eat and has a novel design.

In order to achieve the above object, the device according to claim 1 of the present invention is:
Topping ingredients on the semicircular part of the disc-shaped bread dough of the required thickness,
On the topped ingredients, fold the other semicircular part to form a semicircular hood main body,
The fast food is characterized in that the hood main body is wound from one side to the other side with the center of the straight portion of the hood main body as a base point to form a conical shape as a whole.

In addition, the device described in claim 2 of this device is
The fast food according to claim 1,
The disc-shaped bread dough is
It is characterized by being obtained by slicing French bread that has been baked into a columnar shape using French bread dough in a horizontal direction at a required thickness.

Further, the device according to claim 3 of the present invention is
In the fast food according to claim 1 or 2,
The disc-shaped bread dough is
The crust portion formed on the outer peripheral portion is completely removed.

Further, the device according to claim 4 of the present invention is
In the fast food according to claim 1 or 2,
The disc-shaped bread dough is
The semicircular part that is folded over the semicircular part topped with the ingredients is characterized in that the crust part formed on the outer peripheral part has been removed.

Further, the device according to claim 5 of this device is
In the fast food according to any one of claims 1 to 4,
The disc-shaped bread dough is
The back surface on which the ingredients are not topped is fired.

Further, the device according to claim 6 of this device is
In the fast food according to any one of claims 1 to 5,
The ingredients are
It consists of thinly baked hamburger or meat pieces, grilled egg, fried food and other main ingredients, vegetables and / or fruits, cheese and other ingredients, and various dressings. .

Furthermore, the device according to claim 7 of this device is
French bread obtained by baking French bread dough into a columnar shape, the main ingredients thinly formed on the semicircular part of the disk-shaped bread dough obtained by slicing horizontally to the required thickness, vegetables and / Or toppings with sub ingredients made of fruits and various dressings,
Fold the semi-circular part of the ingredients not topped on the ingredients to form a semi-circular hood main body,
Firing both sides of the semi-circular hood,
The fast food is characterized in that the hood main body is wound from one side to the other side with the center of the straight portion of the hood main body as a base point to form a conical shape as a whole.

  According to the fast food according to the present invention, the ingredients are topped on the semicircular part of the disc-shaped bread dough having the required thickness, and the remaining semicircle part is folded on the topped ingredients, and further wound. Since the whole is formed in a conical shape, there is almost no possibility of spilling ingredients even when using a lot of savory ingredients, it is very easy to eat and can be eaten easily, When eating, you can enjoy the geometric pattern of the cross section.

In addition, if you change the type of bread dough and topping, you can prepare a wide variety of fast foods and offer the pleasure of choosing.

  Hereinafter, the fast food according to the present invention will be described in detail with reference to the accompanying drawings. The invention is not limited to the illustrated embodiment, and various modifications can be made without departing from the scope of the invention.

  A fast food 1 according to the present invention includes a disc-shaped bread dough 2 having a required thickness, a main ingredient 3 held in the disc-like bread dough 2, a sub ingredient 4 attached to the main ingredient 3, The seasoning is suitable for the main ingredient 3 and / or spices (also referred to as dressing).

  The disc-shaped bread dough 2 was obtained by using a flour for French bread as a main raw material, adding a small amount of salt, kneading with water, and fermenting with yeast in a cylindrical mold with a diameter of 24 cm. A cylindrical French bread sliced to have a thickness of about 5 mm in the horizontal direction, and a crumb portion 2a and a crust portion 2b (so-called “ear”) made by baking on the outer periphery of the crumb portion 2a. Part).

  The disc-shaped bread dough 2 is topped with the main ingredient 3 and the sub ingredient 4 on the semicircular portion X of the surface, and at least a seasoning and / or a spice suitable for the main ingredient 3 is added, and then the rest A semi-circular hood main body 2A is formed by folding the semicircular portion Y along the diameter and holding the main ingredient material 3 and the sub ingredient material 4 together.

  The semi-circular hood main body 2A thus obtained is obtained by winding the hood main body 2A from one side to the other side with the center O of the straight line portion as a base point to finally form a conical fast food 1.

  The disc-shaped bread dough 2 is made of French bread, which is made from flour for French bread, and a small amount of salt is added to it, which is kneaded with water, fermented with yeast, shaped and baked. It is not limited to this, and it is also possible to use bread dough baked with added sugar, milk ingredients and oil, or nuts and raisins added, if it is edible and rollable There are no special restrictions.

  Further, regarding the thickness of the disk-shaped bread dough 2, if the slice is too thick, the subsequent winding operation becomes difficult, and if it is too thin, the volume feeling is lost. Therefore, the thickness can be appropriately changed depending on the main ingredient 3 to be used, the hardness of the fabric, and the like, but a thickness of 5 mm to 8 mm is generally preferable.

The main ingredient 3 includes, for example, noodles such as spaghetti, fried noodles, fried udon noodles, fried fish, shrimp, squid fried, tonkatsu, croquettes, sour pork, sukiyaki, yakiniku, bacon, ham, wiener, tuna, egg, etc. One type or two or more types are used, but it is desirable to form them as thin as possible.
Naturally, various seasonings suitable for the main ingredient are used for the main ingredient.

  Moreover, as the sub-ingredient 4, for example, one or two kinds of well-known foods commercially available such as vegetables and / or fruits such as tomato, cabbage, cucumber, avocado, pineapple, and dairy products such as cheese. The above is used.

  Hereinafter, specific examples of the fast food according to the present invention will be described.

<Example 1>
As shown in FIG. 2A, the fast food 1 according to the first embodiment of the present invention uses a disc-shaped bread dough 2 having a crust portion 2b on the entire circumference. As shown by 2 (B), the main ingredient 3 and the sub ingredient 4 are topped.

  In this embodiment, hamburger cooked by a known method and rolled to a thickness of 3 mm is used for the main ingredient 3 and lettuce is used for the sub ingredient 4. Therefore, although not shown, ketchup is added as a dressing. is doing.

Next, after spraying water on the back surface of the bread dough 2 with a spray, such a surface is baked with a hot plate, and as shown in FIG. 2 (C), the semicircular portion Y is folded back along the diameter to Form.
In this embodiment, the food main body 2A is formed after the back surface of the bread dough 2 is baked, but baking may be performed after the hood main body 2A is formed. Of course, baking of the dough 2 can be omitted according to preference.
Furthermore, it goes without saying that when the semicircular portion Y of the bread dough 2 is folded back along the diameter, the work efficiency and the like are better when the folding is performed in advance.

  The semi-circular hood main body 2A thus obtained is wound around the hood main body 2A from one side to the other side with the center O of the straight portion as shown in FIG. Get Fast Food 1

When pursuing the geometric beauty of fast food 1, it is preferable to wind around the center O, but when designing asymmetrical left and right, for example, a cone with one point on the periphery as the base It may be wound into a shape.
Further, the bottom surface of the fast food 1 of this embodiment is substantially circular as shown in FIG. 1, but may be elliptical and can be appropriately changed depending on the design.

  As can be seen in FIG. 1, the fast food 1 according to the present invention has a large amount of dressing because the main ingredient 3 and the sub ingredient 4 and the ketchup are sandwiched between the disk-shaped bread dough 2 and further wound. However, since the dressing does not leak out while eating, it is very easy to eat, so you can eat without much dirt around your mouth.

  Moreover, since the cross-section has a laminated shape as shown in FIG. 1, the harmonious texture, taste, and shape of the bread dough 2, the main ingredient 3 and the sub ingredient 4 are brought to the end. Is possible to enjoy

<Example 2>
Although the fast food 1 in Example 2 can be manufactured with the raw material and manufacturing method substantially the same as Example 1, the shape of the bread dough 2 to be used differs.
That is, in Example 2, first, as shown in FIG. 3, the disc-shaped bread dough 2 has a crust portion 2b only in the outer peripheral portion of the semicircular portion X, and the semicircular portion Y has only the crumb portion 2a. Then, the main ingredient 3 and the sub ingredient 4 are topped on the semicircular part X having the crust part 2b, and the semicircular part Y consisting only of the crumb part 2a is folded back along the diameter to form the hood main body.

  In Example 2, meat spaghetti is used for the main ingredient 3, lettuce is used for the sub ingredient 4, and meat sauce is used for dressing.

After the surface of the hood main body is baked with a hot plate, the fast food 1 can be obtained by winding the center O as a base point as shown in FIGS. 2 (C) and 2 (D).
The fast food 1 thus obtained is very easy to eat, even when topped with a fluid meat sauce, without spilling out while being eaten.

Moreover, since the amount of the crust part 2 is halved in the fast food 1 in Example 2, the texture becomes soft and it becomes easier to eat. If a fast food 1 with a softer texture is desired, although not shown, it is possible to remove the crust portion 2b of the bread dough 2 to be used and use the bread dough 2 consisting only of the crumb portion 2a. It is preferable to adjust in consideration of compatibility with the main ingredient 3 and the sub ingredient 4.

This device is easy to eat, has a shape that enables a novel design, and can provide a wide variety of fast foods, and thus can be used in the food industry in general.

It is a bottom view of the fast food concerning this device. It is explanatory drawing which shows the manufacturing process of one Example of the fast food concerning this invention, Comprising: (A) is the shape of bread dough, (B) is the shape which topped bread dough, (C) is (D) is the method of folding the dough, (E) is the figure which completed the drawing of winding. It is a perspective view which shows the other Example of the bread dough concerning this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Fast food 2 Bread dough 2A Food main body 2a Clam part 2b Crust part 3 Main ingredients 4 Sub ingredients O Center point X, Y Semicircle part

Claims (7)

Topping ingredients on the semicircular part of the disc-shaped bread dough of the required thickness,
On the topped ingredients, fold the other semicircular part to form a semicircular hood main body,
The fast food is characterized in that the hood main body is wound from one side to the other side with the center of the straight portion of the hood main body as a base point to form a conical shape as a whole. The disc-shaped bread dough is
The fast food according to claim 1, which is obtained by slicing French bread, which is baked into a cylindrical shape using French bread dough, in a horizontal direction at a required thickness. The disc-shaped bread dough is
The fast food according to claim 1 or 2, wherein the crust portion formed on the outer peripheral portion is completely removed. The disc-shaped bread dough is
The fast food according to claim 1 or 2, wherein the crust portion formed on the outer peripheral portion of the semicircular portion folded on the semicircular portion topped with the ingredients is removed. The disc-shaped bread dough is
The fast food according to any one of claims 1 to 4, wherein a back surface on which the ingredients are not topped is baked. The ingredients are
A main ingredient comprising thinly baked hamburger or meat pieces, grilled eggs, fries and the like, a sub ingredient comprising vegetables and / or fruits, cheese, and the like, and various dressings. The fast food in any one of -5. French bread obtained by baking French bread dough into a cylindrical shape, the main ingredients thinly formed on the semicircular part of the disk-shaped bread dough obtained by slicing horizontally to the required thickness, vegetables and / Or topping with sub-materials made of fruits and various dressings,
Fold the semi-circular portion of the ingredients that is not topped onto the ingredients to form a semi-circular hood main body,
Firing both sides of the semi-circular hood,
A fast food characterized in that the hood main body is wound from one side to the other side with the center of the straight portion of the hood main body as a base point to form a conical shape as a whole.