JPH0542898B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing preserved bread by injecting food materials into the inside of bread, croissant, etc.

[Conventional technology]

Conventionally, bread was eaten as is, with cooked ingredients such as jam or jam sandwiched between them, or with bread coated on the outside.

In this way, in the past, bread was eaten at the same time as other foods through the attachment method, and there were no special processing techniques for the cooking and processing of the ingredients. These processed foods were nothing more than common prepared foods that were eaten alone.

The present invention is based on a patent application filed in 1983 by the applicant.
This patent relates to a method of processing materials used when solid meat, vegetables, or fruits are injected into the center of French bread or croissant, carried out by No. 219444.

Unlike sandwiches that have large openings on all sides, this new system only has a small scar from the insertion needle in one place on the bread, and this scar closes naturally after the material is inserted, allowing the food to is located in a sealed state inside the bread, so
Unlike in the case of sandwiches, the sandwiched ingredients never spill out, so by devising a new cooking method for the inserted ingredients, we can create a long-term distribution system that has not existed in the past, and have a long shelf life. They were able to invent new, more delicious foods that were easier to produce.

[Problem that the invention seeks to solve]

Unlike when storing bread alone, there are various restrictions when trying to store bread with other cooked and processed ingredients, such as sandwiches.
In addition to the problem of premature spoilage, there is also a deterioration in taste due to storage, and especially when cooked processed foods are attached to bread, the moisture in the cooked and processed foods transfers to the bread, resulting in a noticeable deterioration in taste.

Therefore, conventional methods have been limited to attachment of foods with low water content, such as cheese, ham, and boiled eggs, or foods with high solution concentration, such as jams.

The present invention aims to provide a simple and delicious method for producing preserved bread that can be stored for a long period of time even when the encapsulating material has a high moisture content.

[Means for solving problems]

The present invention uses meat and/or vegetables as an internal material for bread, which has a melting point of 10°C.
The basic condition is to use a mixture of the above plastic fats and oils.

In addition, in the case of encapsulated materials with a particularly high water content, 4% or more of the plastic oil and fat and 2% or more of liquid oil or fat, such as salad oil, are mixed and melted by heating, and meat and/or vegetables are stir-fried for a short time. The application condition is that it be made by When liquid fats and oils are used together with plastic fats and oils, meats and vegetables are less likely to burn even when stir-fried at relatively high temperatures, so they are preferable for draining moisture from the encapsulated material to the outside.

After the inclusion material cooked and processed under the above basic conditions and applied conditions is sealed in the center of bread, it is stored by refrigerating or freezing.

Refrigerated or frozen preserved cooked bread is heated in an oven or microwave oven just before consumption to make it edible.

The preserved cooked bread provided through the above process has the following effects compared to conventional cooked bread.

When the moisture-rich encapsulated material is stir-fried with oil and fat, the moisture flows out to the outside.Then, by enclosing it in bread and storing it below the melting point of the oil, the outside of the encapsulation material is coated with oil and fat, and the moisture flows out. will not leak out and moisten the bread.

This can prevent flavor deterioration due to moisture during storage.

Heating immediately before serving for consumption improves the flavor of the encapsulated material by heating it with fats and oils, and the molten fats and oils penetrate into the structure of the bread, improving flavor and other taste conditions.

〔Example〕

Hereinafter, the present invention will be explained based on examples.
The composition of the encapsulating material serving as the base material is as follows.

Ingredients Weight (g) Fresh shiitake mushrooms 300 White pine mushrooms 300 Brown pine mushrooms 360 Shimeji mushrooms 220 Funghi 60 Butter 40 Salad oil 20 Escharots 25 Garlic 25 Arabiki mustard 20 Fresh cream 200 Salt and pepper 20 Black pepper 7 Cooking procedure Add butter and vegetable oil to a frying pan. , stir-fry garlic and cilantro.

Add the mushrooms and stir-fry until softened, then add salt, pepper, and mustard.

Add fresh cream and stir well.

An appropriate amount of the ingredients cooked as described above is poured into the already baked and prepared croissant, and the mixture is stored refrigerated (4°C).

Next, take the croissant out of the refrigerator and heat it in the oven for 2 minutes (220°C), then in the microwave for 1 minute.

〔Effect of the invention〕

As explained above, when an encapsulating material mixed with plastic fat is sealed inside bread, the encapsulating material prevents the bread from becoming moist during refrigerated storage, and when reheated, the fat melts and encapsulates the encapsulating material. This helps improve the taste of the ingredients, improves the flavor, gives a fresh taste, and, as a result, can be made into a cooked bread that can be stored for a longer period of time than before.

Claims (1)

[Claims] 1 Prepare the meat and/or vegetables,
The encapsulating material obtained by mixing this with a plastic fat with a melting point of 10°C or higher is injected into the center of bread or croissant, then stored at a temperature below the melting point of the fat, and heated immediately before eating. How to make preserved bread.