JPS5922502B2 - Bag-shaped bread and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a bag-shaped bread suitable for use as a stand for hamburgers, other sardines, hot dogs, pizza pies, etc., and a method for producing the same.

When baked by firing at an appropriate temperature range, it becomes a hollow bag-like shape, so you can easily make sand inches by simply providing an entrance and filling the material inside from this entrance.
It has advantages such as a clean finish and no spillage of the contents.

Next, to explain the details, the main ingredient, wheat flour, is regular white flour, or it is mixed with an appropriate amount (approximately 30 to 80% by weight) of whole grain flour, which is rich in vitamins and minerals. .

Furthermore, when adding whole grain flour, to compensate for the lack of viscosity, add an appropriate amount of plain yogurt, which is both highly viscous and nutritious (approx.
It is recommended to add 100cc).

However, adding too much yogurt will make the bread too soft, which is not desirable.

To this raw material, appropriate amounts of yeast, edible oil as shortening, salt as seasoning, and sugar as necessary are added.

It is desirable to add an appropriate amount of edible oil to improve the texture of the bread, but vegetable oil is appropriate for products intended for beauty food, and it is better to add a small amount to keep the calorie content low. Good.

Further, as seasonings, black or brown sugar rich in mineral content, natural coarse salt, etc. can be used.

The ratio of these additions is approximately 35% sugar to approximately 1kg of flour.
-459r, about 15-25 gr of salt and about 2-6 gr of dry yeast are suitable.

Add an appropriate amount of water (approximately 600 to 650 cc) to these raw materials, knead them to the same hardness as ordinary leaven, hold for an appropriate period of time to ferment, and then roll out into a flat plate to the required thickness. Then, divide it into small pieces and arrange it into the desired shape.

03. The thinner the material, the easier it is to form a bag.
When formed into a disk shape, the appropriate diameter is about 3 to 8 mm for a size of about 150 rnrIL, and if it is thicker than this, it becomes difficult to form a bag shape.

However, as the diameter increases, the thickness becomes slightly thicker (,1
It may be about 0 mm.

This material is fired in the open fire, and the firing temperature is 24
A temperature range of 0 to 280°C is most preferable; below 240°C, the bag will not form, and above 280°C, there is a risk of excessive burning.

In the figure, 1 shows an example of baked bread. During baking, the bread material expands to a medium-height height as shown by the chain line 1 in Figure 2, so the bread material is further baked for a while until the surface becomes lightly browned. If you take it out of the oven and leave it for a while, it will gradually become flat as it cools, and when you cut the center part, it will look like the one shown in Figure 3.

It is formed into a bag shape with a substantially uniform wall thickness and has a void 2 inside.

Baked bread has an outer layer that is as hard as normal bread, an inner surface that is as hard as the inside of a loaf of bread, and a moderate level of stickiness.

Therefore, as shown in FIGS. 4 and 5, the flat bread may be cut near the end, and then both sides may be cut as shown by chain lines 4.

), or as shown in Figure 6, if you make a notch around the periphery and provide the entrance 3, you can obtain a bag with a wide opening.
Pre-conditioned meat from.

You can easily make various sandwiches, hamburgers, hot dogs, etc. by filling it with vegetables, jam, bean paste, and other fillings.

As shown in FIG. 3, it may be used by dividing it into two parts from the center.

In these cases, as mentioned above, since the bread is shaped like a bag, there is a possibility that the filling may spill out from around the bread.b3r,L<
.

In addition, unlike conventional hamburgers, solid hamburgers are not required, and the filling can be packed in pieces, making them easy to make and easy to eat.

It is also possible to cut the bag-shaped bread 1 into upper and lower parts and roll them into a cylinder shape to make a stand for tacos or the like.

In addition to the illustrated disc shape, the bag-shaped bread can also be formed into a rectangular, oval, oval, etc. shape.

Moreover, according to the manufacturing method of the present invention, the above-mentioned 240 to 280
It has the advantage that the useful bag-shaped bread Q5 can be made very easily and reliably as mentioned above by using the baking temperature in the range of .degree.

Example: For 1 kg of white flour with an equal amount of whole wheat flour.

Plain yogurt 50 cc Vegetable edible oil 40 cc Black sugar 40 gr Natural salt 20 gr Dried yeast 5 gr Caraway seeds Appropriate amount Water Knead about 600 cc with force and hold at about 30°C for about 2 hours to ferment.

Knead this further and leave it for about 30 minutes.

Stretch this material and divide it into approximately 25 equal parts with a diameter of approximately 140 mr/
L. Form into a disk shape with a thickness of about 5 mm and leave to ripen for an additional 30 minutes.

This material may be stretch-molded after being divided.

When this disc-shaped material was fired in an oven maintained at a temperature of about 260°C, it was baked in about 3 to 4 minutes, and the diameter was about 1.
A hollow bag-shaped bread with a uniform wall thickness of 40 mm and a thickness of about 2.5 mm was obtained.

[Brief explanation of drawings]

The drawing shows an example of bag-shaped bread according to the present invention.
The figure is a plan view, Figure 2 is a side view, Figure 3 is a sectional view taken along the line A-A in Figure 1, Figure 4 is a plan view of the bag-shaped bread with an entrance cut off at the end, and Figure 5 is a side view. This figure is a front view of the same, and FIG. 6 is a front view of a bag-shaped bread in which an entrance is provided by making a cut around the end. 1...Bread, 2...Gap, 3...
··entrance.

Claims (1)

[Scope of Claims] 1 Bread whose main ingredient is wheat flour, which is formed into a flat bag shape with a total thickness of about 3 to 10 mm by baking, and which is cut or made with incisions around the periphery. A bag-shaped bread which is provided with an entrance and is made to be eaten by filling the hollow interior through the entrance with filling. 2. Using wheat flour as the main raw material, knead it with appropriate amounts of salt, yeast, water, etc., keep it at an appropriate temperature and ferment it, spread it to a thickness of about 3-10m11L, and shape it into a flat plate. A method for producing bag-shaped bread, which comprises baking at about 240 to 28'0°C to form a flat bag.