JPS6219046A - Two-split bread for sandwich - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Field of Application] The bifurcated bread of the present invention relates to a bread having a shape in which the top part is split into two parts and the bottom part is integrated, and is particularly used for sandwiches. .

[Conventional technology] Traditionally, sandwiches are made by placing ham, vegetables, etc. between two slices of bread.
It is a type of food that is used to hold eggs, cutlets, etc., and when you eat it, the stuffing that is inside will fall out when you bite into your mouth, making it extremely difficult to eat. Moreover, the shape of Zandwich products is uniform in both stores and homes, and lacks novelty.

[Objectives and Problems of the Invention] An object of the present invention is to create novelty and a new idea in the shape of Zandwich from a common shape such as the letter F.

[Means for Solving the Problems] The present invention is intended to solve the above-mentioned objects and problems, and its gist is that the planar shape of the bottom is a shape with concave portions and convex portions, such as an eight-hand shape. Place two pieces of dough of the same shape in a baking mold with a ridge line extending upward from the tip of each convex part and a valley part between them opening outward. When baked, the lower part of the baked bread is one piece, the upper part expands upwards and outwards from the baking mold, and the top part of the bread is split into two pieces.

[Function] As mentioned above, the chive cracked bread of the present invention is made of two pieces of bread dough of the same shape, each of which has a bottom plane with four parts and a convex part, such as an eight-hand shape, and is spread upward from the tip of each convex part. The extending ridges and the valleys between them are baked by placing them in contact with each other in a baking mold that opens outward, so that the lower part of the baked bread has an outer periphery that is in line with the baking mold. Since it expands upward and outward from the baking mold and is baked, the top part has a split shape and can be held in the hand and separated into two parts from this split part.

[Example 1] Although the present invention has the above-described structure, the baking mold used in the present invention has an appearance as shown in the explanatory diagram of FIG. 2, for example. 1
2 is the baking mold body, 2 is the bottom, and its planar shape has four parts 3 and a convex part 4, such as a flattened shape, and the ridges 5 rising from the four parts 3 extend outward and form the valleys between the ridges. Part 6 is also formed looking outward. Regarding the shape of this baking mold, even if the planar shape of the bottom is not necessarily eight-handed,
It would be nice if the design had an uneven shape similar to this one.

By placing two pieces of finally finished bread dough of the same shape in this baking mold in contact with each other and baking them, it is possible to produce a two-piece bread dough having an external shape as shown in FIG. 1. The upper part 8 is divided into two parts B' and B' through the crack.
It can be split by hand, and the lower part C is one piece. That is, FIG. 3 is a top view of the half-baked bread, and FIG. 4 is a bottom view thereof, and the bottom C' in this case is eight-handed.

The bread manufacturing process is as follows.

(First step) Wheat flour 5 parts by weight Water 2 Natural yeast 5 Knead the above composition at low speed for about 5 minutes. The kneading temperature is 27°C, and fermentation is avoided for about 3 to 4 hours in a 27°C 1III drinking room. Adjust the pH of the dough to 4.05-4.10.

(Second step) Add 5 parts by weight of wheat flour and 2 parts water to the total amount of the mixture after completing the first step, and knead at low speed for about 5 minutes. The pressing temperature was 27℃, and the dough was fermented for about 3 to 4 hours in a fermentation room at 27℃.
Adjust to 15-4.20.

(3rd step) Flour for the entire amount of the above 2nd step
50 parts by weight butter
15〃 Sugar 20
n egg yolk 10
l! Liquid whole egg 10! ! Blend 15 〃 of water and knead at low speed for about 10 minutes, kneading temperature is 25℃
Ferment in a fermentation room at 27℃ for about 4 hours, and adjust the pH to 4.3.
Adjust between 5 and 4.40.

(4th step) After completing the 3rd step, add the following mixture and knead at low speed for about 1 minute, then at medium speed for about 10 minutes to make a sufficient bread dough. Push up temperature is 27℃ and floor time After 60 minutes, divide the dough weight into 37 (l).

Flour 40 parts by weight Butter 16〃 Sugar 15〃
egg yolk 10
Liquid whole egg 10! ! Salt 11) Skimmed milk powder 2 11 Water 10 Place the two pieces of dough divided into 379 in contact with each other in the baking mold 1 shown in Figure 2, and after final fermentation for about 8 hours, roast it by the usual method. Then, a two-piece bread having the shape shown in FIG. 1 can be obtained.

[Effect] To make a sandwich using this bread, as shown in the explanatory diagram in Figure 5, insert a knife from above into each of B' and B', which have only the top separated at the crack b of the bread. to make a cut X. Next, listen to the notch X on the sea urchin in the explanatory diagram in Figure 6 and make ham, sausage (h), or salad (
You can make something that is perfect for the balance, such as by inserting (S) into the cutout, or by inserting (e), diced boiled egg with mayonnaise, into the other notch, and when eating this, Separate sandwiches are created by manually pulling apart the two halves at the top.

When eating this item, the lower part is sealed, so the person holding it in their hand will not be able to get the ingredients sticking out due to the pressure from the south. There's nothing you can do, you can make a sandwich with your favorite toppings, and the base of the bread has an unusual shape that makes it interesting from a consumer perspective. The shape of the lower part of the bread is not limited to this embodiment, and can be made into various shapes. Therefore, it is loved at home, especially by children.

[Brief explanation of drawings]

FIG. 1 is an explanatory view of the external appearance of the two-piece bread for Sanderutsch according to the present invention, FIG. 2 is an explanatory view of the baking mold for baking the bread, and FIG. FIG. 4 is a bottom view of the same, FIG. 5 is an explanatory view of the above-mentioned two-piece bread with incisions for making a sandwich, and FIG. 6 is an explanatory view of the sandwich. 1... Bread baking mold body 2... Bottom 3... Eight-hand shaped concave portion on the bottom 4... Eight-handed shaped convex portion on the bottom 5... Above and outside from the eight-handed shaped convex portion on the bottom Ridge line 6 extending in the direction... Valley between the ridge lines A... Bread broken in two B
...Top part of the bread B', B'...Top of the two-split part C...Bottom part of the bread C'...Bottom of the bread b...Crack X...Cut with knife h ...For example, ham or sausage 6 ... For example, salad e ... For example, mayonnaise with diced eggs. Patent applicant: Fuji Country Co., Ltd. F Agent: Akira Akimoto
Male, −′ outer one name ward α two methods

Claims (1)

[Claims] In a baking mold, the planar shape of the bottom is a shape with concave parts and convex parts, such as an octave shape, and the ridge line extending upward from the tip of each convex part and the valley part between them open outward. By baking two pieces of finished bread dough in contact with each other, the lower part of the baked bread is one piece, the upper part expands upward and outward from the baking mold, and the top part is two pieces. Two-piece bread for sandwiches characterized by a two-piece shape.