JP3518767B2 - Food manufacturing method using bread only - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for converting bread mimics (FIG. 2), which are shunned by people, discarded, and used as feed, into delicious foods by using edible oils and sweeteners.

[0002]

2. Description of the Related Art At the same time as the spread of post-war bread meals, the taste of bread bread (Fig. 2) is not favored by people and easily left uneaten, and most of them are discarded. But a culinary researcher,
A cooking lover has devised cooking using bread mitts as material, and has been announced through mass media such as television, magazines and the Internet. As a conventional technique related to the present invention, fried bread mime in oil, fried in margarine, baked in an oven, while hot, brown sugar, white sugar or granulated sugar, and cinnamon powder There are techniques such as sprinkling, adding sugar, water, and candy to entangle the boiled molasses, and take them out individually on an aluminum foil while hot. Generally called "fried confectionery", "Karinto style", "Karinto",
It is also made at home. In addition, mimi of bread is transformed into snacks, Western food, croutons, and bread crumbs. As described above, in the conventional technology, those skilled in the art have come up with the technology of making a simple confectionery that can be deliciously eaten by slightly modifying the bread mime. However, the technology to make foods with high commercial value is too cheap, and people who do not like it can not only think of the necessity,
It is not expected to have any industrial effect. As a result of such stereotypes, most of the bread crumbs are now discarded.

[0003]

[Patent Document 1] Japanese Unexamined Patent Publication No. 09-308431 (Page 1 [Summary] [Purpose] 3 lines) (Page 2, [Claim 1] Line 1, Line 2)

[Patent Document 2] Japanese Patent Laid-Open No. 62-29936 (Page 1 Claim 1) (Page 4, [Invention] 15 lines)

[Patent Document 3] Japanese Utility Model Publication No. 61-134287 (Scope of utility model registration request)

[Patent Document 4] JP-A-62-6627 (Page 1, [Claims] 2 lines)

[Patent Document 5] Japanese Patent Laid-Open No. 08-38029 (Claims)

[Patent Document 6] Japanese Patent Laid-Open No. 09-51755 (Claims)

[0004]

[Problems to be solved by the invention] Bread mime (Fig. 2)
Unlike the soft white part of the inner layer (1), it is stiff, unpalatable and dry, and is generally shunned and discarded. The recipe to reuse and make karinto-style sweets is generally known and made at home,
It is a temporary, easy-to-make candy and has not been dealt with as a product by bakeries and companies until today. It is necessary to change the viewpoint and idea of processing foods with high commercial value by adding new added value that makes full use of the abundant characteristics of bread crumbs.

[0005]

[Means for Solving the Problems] In order to solve the above-mentioned problems, when a person puts on the mouth of an abandoned bread that is not liked by people, it has a cute shape and does not use much oil as in the past, In order to improve the mouthfeel and flavor of edible oils, the characteristics of high quality solid edible oils and fats that give off a fragrance when melted and sugar that creates a sweet, candy-like candy, are utilized. While carefully watching the melting condition, carefully roast each of them alternately and carefully. Then, after turning off the heat, by adding a flavoring agent such as cinnamon or vanilla essence to the finish, it is possible to give a cookie-like texture or visual feeling. In detail, first of all, use fresh bread, that is, only bread that is delicious enough to eat. This is because there is still enough water in the bread that when it is fried with butter in the early stages of the heating process, Even with a small amount of butter, it is difficult to burn and slowly penetrates the butter. This is because the white crystals of sugar are gradually dissolved with the water content of bread flesh and the milk fat and water-soluble components of butter, and the sweetness slowly penetrates into the pores of the loaf of bread along with the butter flavor. As a result, it is not dry when eaten, and it is not oily, and when finished it has a deep taste and a refined mouthfeel. By this process, the texture and aftertaste are different from those of "Karinto", which is traditionally sweet and oily.
Secondly, in order to make effective use of the fine and hard characteristics of the bread bun, cut it into the same size as possible. This is to make it easy to eat, easy to cook, and visually cute. Finely chop, and add the butter and sugar alternately to the bread mitts that have undergone the initial stage of the heating step described in the first step, and carefully roast. In the middle stage of this heating process, the temperature of both the pan and the pan is high (130 ° C to 160 ° C), so that the butter and sugar are immediately dissolved. "Ame-mai," which is made by dissolving the sugar solution of the sweetener at 130 ℃ -160 ℃, while utilizing the characteristic that the flavor comes out best when the butter, which is a high-quality edible oil, melts The sweetness is trapped inside the pores, and the process of coating "Ame-mai" (3) is repeated several times, resulting in the crisp texture of butter-flavored "Ame-mai" (3) and oxidation by butter. Deterioration can be delayed, and long-term storage is possible if stored in a closed container without using a synthetic preservative. After turning off the heat, adding the spices and roasting with a wooden spatula for a while after that, it becomes a handmade western-style confectionery with a small grain and a fluffy shape, which has been favored by people in recent years. Hard, rustic bread mimics with dryness have added value different from karinto-style confectionery conceived in the conventional stereotype and have brought out a new charm that has not been eaten until now, and bakeries make bread It turns into a cookie-style western-style confectionery product with commercial value.

[0006] The amount of heating (thermal power) varies depending on the amount of buns, the cooking utensil used, the heating utensil, and the outside air temperature. The heating process is generally used in gas appliance companies and cooking terms. The initial stage of is just a guide, but it will start at a low level on medium heat. 1 sugar solution at the bottom of the pan
When the temperature rises above 30 ° C, it becomes yellowish brown and enters the middle stage of the heating process. This process makes the solution candy 130 ℃ ~ 1
Keep the temperature low at 60 ° C to a low heat. When the final edible fats and oils and sweeteners are reached, the process of the latter stage is started, and the inner surface temperature of the pot bottom is lowered to around 100 ° C, and the heat of the firefly (also referred to as the simmering fire) is adjusted to maintain. Although it takes some time to heat just by paying attention to the heat, it is a delicious cookie for everyone with the significance of effectively using it in one pan such as a frying pan that is everywhere and raw materials at a bakery or at home. You can easily make sweets. When a large amount of products are produced by a company, the manufacturing process can be controlled by a computer and the manufacturing method is simple, so mechanization can be easily considered. Most of the raw ingredients for bread are discarded, so the cost is very low, and the profit margin of the product is extremely high.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described based on examples with reference to the drawings. Fresh bread only is a necessary and sufficient condition. However, if the bread is only old and has a little water, and if it is dry, then it can be used as a raw material if it is given an appropriate amount of water by spraying. When it is crispy and dry, the function in the initial stage of the heating process is not sufficiently fulfilled. That is, it is difficult to process,
The taste is slightly lacking in depth, but it is possible to make it delicious as it is. A loaf of bread sliced into 12 loaves is generally used for sandwiches, and the bread width of this sandwich is optimal (A = 1 cm). In this case, the white portion of the inner layer (1) is likely to be thin and the shape becomes a rectangular parallelepiped. In the case of flesh on both ends of one loaf of bread, the inner layer (1) may be thick, so that it is possible to make it into a cubic shape, which increases the commercial value. However, there is a downside that the thickness of the worms will vary, but this size should be trimmed as much as possible. Even if there are some variations in the width (A) and the thickness (B), it is possible to process as much if care is taken to the heat. Bread only (Figure 2)
The reason for cutting the cubes into cube-shaped dice or rectangular parallelepiped as shown in Fig. 3 is that they can be heated uniformly and the candy-coating film (3) with edible oils (eg salted butter) and sweeteners (eg sugar) is used. The reason is that it is easy to be coated on average, and partial sticking can be prevented.
Butter temperature (10 ° C) for solids with volatile fatty acids and plasticity (moderate flexibility) as edible oils and fats
At about 15 ° C), salted butter is best because it has a better shelf life and less deterioration than unsalted butter. However, if there is a problem with the salt content, it is possible to produce it by adding an appropriate amount of salt to unsalted butter. Margarine has low calories. There are many types of sweeteners, but superior white sugar is the most suitable because it contains a lot of water and can take advantage of the characteristics of candy. However, other sweeteners are possible if the heating temperature is devised. The amount of butter is about 32% by weight of the amount of loaf of bread, and the white sucrose is about 64% by weight of the amount of loaf of bread. The ratio can be increased or decreased depending on various circumstances and preferences. Is. The heating time is, for example, about 30 minutes when the loaf of bread is one loaf (about 140 g) and about one hour when it is about 500 g.
This depends on the amount of raw materials, the type and size of the pot to be used, the heating equipment and the outside temperature, and the heating time and heating amount (thermal power) change subtly. The pots used in the examples are of "large" size for domestic use, a frying pan with a thick bottom layer is used, and the cooking device is a domestic gas stove. Ingredients 450 g of fresh loaf of bread, 290 g of white sucrose, 150 g of solid salted butter, a little cinnamon powder, and a little vanilla sense. Manufacturing method 1. Cut the sandwich flesh to a size of 1 cm (A) and cut it into pieces. (Be careful not to dry it.) 2. Immediately before, heat the frying pan for about 30 seconds with the heat power of medium heat. 3. First, add about 10 to 15 g of butter, add the bread mix immediately after melting, and carefully roast for a while (about 3 minutes). 4. Add about 20 g of white sucrose and entangle it with the buttery moist bread. The pot bottom is still 100 ° C
It is difficult to melt because of the following, but the white sucrose begins to melt due to the heat of the bottom of the pan, which is rising with the water content and butter contained in the bread syrup. Bake carefully until the white crystals of white sugar are no longer visible (about 2 to 3 minutes) in order to penetrate the pores of the loaf of bread. 5. From the 10th to the 15th minute after the start, the inner surface temperature of the pot bottom is rising by heating, but it is 100 ° C. or lower, and this time is the initial stage. The process of alternately roasting 3 and 4 is set as one cycle, and is repeated for about 3 cycles. 6. When heated, the inner temperature of the pan bottom exceeds 100 ° C and the surface of the bun's flesh becomes a little foxy, and it becomes a little crispy when touched by hand. Furthermore, the white sugar solution on the bottom of the pan roasted with a wooden spatula turns yellow to a caramel color. Hurry up and reduce the heat a little so that it doesn't rise above that temperature and turn it into a low heat. The temperature of the white sugar solution on the bottom of the pan at this time is 130 ° C-16
It has reached 0 ° C. This temperature is set to prevent the above white sugar from being caramelized at 160 ° C. or higher. The only intermediate step in this heating process must be the extreme caution. This is also an important step for forming a plurality of layers of the savory "candy candy", which is produced at a solution temperature of 130 ° C to 160 ° C. At this stage, add 15 to 20 g of butter,
Add 30g to 35g of white sugar for 1 cycle, and roast it for 6 to 7 cycles for 30 to 35 minutes, depending on the amount of butter and white sugar and the timing of adding it, the viscosity becomes strong and it becomes difficult to roast. It is advisable to carefully roast two lobes at a speed that does not burn the buns. 7. "Amegari" and butter oil on the surface of each grain of roasted bread, "Tekari" can be seen firmly, and it becomes a nice fox color and heats when it becomes the last butter and white sugar. It will be the latter stage of the process. Decrease the temperature of the firefly (= Torohi), which is so small that the flame barely ignites (the pot bottom is around 100 ° C), add the remaining butter and roast for about 2 minutes while stirring the aroma, and finally leave the rest. Add the top white sugar. Slowly bake until the white crystals of white sucrose gradually disappear (about 2-3 minutes) due to the heat of the bread itself and the oil and water content of butter. 8. Turn off the heat and add a small amount of cinnamon powder and vanilla essence, and occasionally mix with a wooden spatula until the pot cools a little, so that each grain is crumbled. (Heating time is about 50 to 60 minutes)

[0008]

Industrial Applicability According to the present invention, a synthetic preservative or an unhealthy additive is used to remove the shavings of bread when a sandwich or bakery company makes a large amount of sandwiches every day, and the shavings of both ends of the remaining bread. It is possible to bring out the original power of food ingredients to the maximum without using soybeans, and to make a Western confectionery product with a good value, that is, a delicious Western confectionery with a rich aroma, nourishment, and a long-lasting mouthfeel. Considering food conditions and environmental conservation around the world, being able to reuse important food without throwing it away will be useful to society on a global scale. Furthermore, if it is possible to reuse the mitomi, which is part of the whole bread baked by the bakery, without sacrificing it and make it into a product with a high profit margin, both as a human being and because of the popularity of the work,
The satisfaction is great and the significance of the present invention is great. Although the present invention takes some time, the technology utilizing the natural scientific characteristics of butter and sugar is creatively advancing one step or two steps more than the technology of karinto made with bread only. It seems that the technology has not been conceived by the traders. "Karinto", which makes a loaf of bread in a short time with a simple process
It's delicious, but it's easy to see that the ingredient is bread only, and people seem to have a stereotype that it's difficult to make cash products. However, at first glance, the food of the present invention has transformed into something that can not be imagined as a sweet made from only bread buns, and rare sweets typical of a bakery and a lot of flexible foods. It has a positive effect on the growth of the jaws of young children, and it has a caramel flavor that has been favored in recent years without being oily and has a chewy texture and is very delicious. Because they are small, they give you the satisfaction of eating a lot. Convenient to carry, rich in nutrients and an energy source. It goes well with coffee, tea and Japanese tea, and is loved by people of all ages. In the present day when food safety, health consciousness, and recycling are required, the present invention, which is a delicious health food, has a profitability, and is cashable, is expected to be industrially applicable in the future.
I believe that having many bakeries and bakery companies utilize the present invention will contribute to society in terms of food, protection of the natural environment, health and economics. .

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a product manufactured by a method for manufacturing a food product using a loaf of bread according to the present invention.

FIG. 2 is a cross-sectional view of a material used for a food product using the bread syrup according to the present invention.

FIG. 3 is an external perspective view of a material used for a food product using the bread syrup according to the present invention.

[Explanation of symbols]

1. Inner layer of bread A. Width of food 2. Outer layer of bread B. Food thickness 3. Layer of candy

Front page continued (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23G 3/00 A21D 13/00 CA / WPIDS (STN) Food related literature information (food net) FOODLINE / FOODS ADL IBRA / FOOD SCIENCE AND TECHNOLOGY ABS TRACTS (DIALOG)

Claims (4)

(57) [Claims] 1. A slice of bread flesh is cut into the same size,
Utilizing the characteristics of bread syrup, edible oil and fat, and sweeteners, at the initial stage of the heating process in which the edible oil and fat and the sweetener are added alternately, at the initial temperature of the pot bottom up to around 100 ° C,
A method for producing a food product using a loaf of bread, wherein the aroma of the edible oil and fat and the sweetness of the sweetener slowly penetrate into the pores of the loaf of the bread by carefully roasting. 2. In the middle stage of the heating step, the heated sweetener solution is maintained at 130 ° C. to 160 ° C., and a plurality of “candy garments” are coated around the loaf of bread. A method for producing a food product using the loaf of bread according to claim 1. 3. In the latter stage of the heating step, a heating step of roasting the inner surface temperature of the pot bottom at around 100 ° C. for a while, and a step of turning off the heat to add flavor and roasting for a while are performed. A method for producing a food product using a loaf of bread. 4. The sweetener is 64% by weight of the loaf of bread,
The method for producing a food product using the bread flesh according to claim 1, 2, or 3, wherein the edible oil and fat is 32% by weight of the bread flesh.