JPH02231062A - Spring roll-like snack food - Google Patents

Abstract

PURPOSE:To obtain the title food, a new tasty food of combination of Chinese spring roll and Western sandwich by sandwiching ingredients between bread dough, covering and sealing the dough in a thin patty comprising flour of wheat, rice, etc., and drying the thin patty coated dough with an edible oil. CONSTITUTION:Ingredients are sandwiched between bread dough, covered and sealed in a thin patty consisting essentially of flour of wheat, rice, maize, potato, etc., and fried with an edible oil to give the aimed food.

Description

[Detailed Description of the Invention] Industrial Application Field The present invention relates to snack foods, and more specifically, to providing a new taste product by combining Chinese-style spring rolls and Western-style sandwiches. Curry bread, biroshiki, etc., which have become popular in recent years, are made by wrapping various ingredients in bread dough and allowing it to ferment for a certain period of time.
Covered with cooking oil. On the other hand, as is well known, Western-style sandwiches and the like are simply a matter of supporting the ingredients. Problems to be Solved by the Invention In the above-mentioned bread dough, it takes time to ferment the dough, and the processing time cannot be shortened. Also, even if it is cooked with cooking oil, it does not have a special thin skin, so it does not have a crunchy texture. Next, in the case of sandwiches, the bread dough is soft and does not hold its shape well, so the ingredients may fall off during eating. If the bread is made hard, the texture will be unpleasant and the taste will be impaired. Especially as tastes have become more diverse these days, the types of ingredients have also become more diverse, and it is necessary to find ways to properly hold these ingredients and ensure that they retain their shape. Means for solving the problem of slippage The present invention was made in view of the problems mentioned above. In other words, it is a snack food that is characterized by supporting various toppings in bread dough, then covering and sealing the whole thing with a thin skin made of various raw materials, and then frying this in cooking oil. Effects According to the structure of the present invention, conventional commercial products can be used as the bread dough supporting the ingredients, and since the thin crust described above is used, the bread dough is fermented to create a spongy middle crust. There is no need to process the epidermis over a long period of time. Also, even when fried in cooking oil, the thin skin covers and seals the whole thing, so the oil will not seep into the bread dough, let alone the fillings. Furthermore, such thin skin can be spread with edible oil to moderately harden it, making it possible to maintain its shape and create a crunchy texture. EXAMPLE An example of the present invention will be explained as follows. In Figure 1, l is the ingredient and is the center of taste. The most suitable ingredients are processed ingredients such as curry, stew meat sauce, and pieces of meat. However, the ingredients are not limited to these, but include those commonly used as side foods, such as
Processed and unprocessed canned fish and shellfish, salads used in sandwiches, sweets,
Other sweeteners may also be mentioned. 2 is the bread dough, which can be regular bread, the skin of Nikuman, etc., or a sponge-like product such as Castella, seasoned with appropriate seasonings and spices. By sandwiching or wrapping the ingredients with such bread dough 2, it is shaped into the desired shape. In Figure 2, 3 is the thin skin, which is used for wheat, rice, etc.
The raw material is corn, potato flour, etc., which is kneaded with water, seasonings, spices, etc., and rolled out to a thickness of 1 to 2 mm.
It is cut to an appropriate size. The purpose of seasoning is to give snack foods a distinctive flavor. The bread dough 2 sandwiched between the thin crusts 3 is completely covered and sealed, and then fried in cooking oil at a high temperature of about 170 to 190° C. for 1 to 2 minutes to complete the bread dough. In this case, it is more effective to maintain the shape by using an adhesive mixed with egg white, etc., to ensure a complete seal and prevent it from unraveling during frying in cooking oil. Effects of the Invention As described above, the present invention has the ingredients 951 and the bread dough 2 as shown in FIG.
It consists of three elements: and thin skin 3, and even if you fry it with cooking oil, there will be excess oil inside the pan 11! ! It does not penetrate up to 2, and can hold the spring roll-like shape reliably. The shortening of the processing time and the flavor have already been explained. In short, it is a food that combines the advantages of Chinese style with the convenience of Western style, offering a new taste and responding to diversifying tastes.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of bread dough holding ingredients in accordance with an embodiment of the present invention. FIG. 2 is a perspective view showing a covered state of a spring roll-like thin skin according to an embodiment of the present invention. Figure 3 is a sectional view of Figure 2, showing the structure.

Claims (1)

[Claims] A snack food characterized by sandwiching ingredients between bread dough, encasing and sealing the mixture in a thin skin made mainly of flour from wheat, rice, corn, potatoes, etc., and frying in edible oil.