JPH10108653A - New food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food having a voluminous touch in a coating layer part, exhibiting a bread-like texture, capable of imparting various changes to the appearance, and similar to an American hot dog, and to provide a method for producing the food. SOLUTION: This food has a coating layer 2 comprising the fermented and steamed product of a bread dough around a core material 1. This method for producing the new food comprises winding a bar-like bread dough on a core material 1, fermenting the wound bread dough and subsequently steaming the fermented product. The core material 1 comprises sausage, ham, fish paste or cheese.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel food, and more particularly to a novel food similar to an American dock and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, American docks are generally manufactured by using sausage as a core material, attaching a coating liquid containing flour as a main component to the surroundings, and fried. For this reason, the conventional American dock clothes are thin and lack a sense of volume, and must have a so-called fried food texture like a donut. For this reason, the actual state is that only a very simple appearance of a round bar shape can be obtained.

[0003]

In such a situation, the present inventor has proposed a novel food and a food product which has a voluminous feel in the coating layer portion, and has a bread-like texture and can give various changes in appearance. As a result of intensive studies for the purpose of providing the manufacturing method, the present invention has been completed.

[0004]

That is, the present invention provides a novel food and a bar-shaped bread dough characterized by having a coating layer made of fermented and steamed bread dough around a core material. The method for producing the novel food according to claim 1, wherein the core food is wound and covered, then fermented, and then steamed.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the core material may be any solid food material that can be formed into a rod shape, and preferred examples thereof include sausage, ham, fish and meat products, and cheese.

The breads referred to in the present invention include steamed breads such as Chinese buns in addition to ordinary breads.
Thus, the bread dough in the present invention may be any dough that can be used for baking bread, and for example, dough containing flour and yeast such as bread dough and Chinese bun dough and the like. Preferred as,
In addition to the above, doughs such as sugars, salt, leavening agents, fats and oils, dairy products and the like which are usually used for producing breads may be contained.

[0007] In the present invention, fermentation of such bread dough
The coating layer made of the steamed product may cover the entire periphery of the core material, or may cover a part of the periphery of the core material such as a spiral shape.

It is more desirable that the novel food of the present invention has a gripping skewer partially immersed in the core material in terms of easiness of eating. In this case, the bread dough is wound after the gripping skewer is partially pierced into the core material.

Furthermore, the food of the present invention can be refrigerated,
Freezing or frozen chilling (thawing and refrigeration of frozen products) is advantageous in terms of circulation and preservation, but freezing or frozen chilling is particularly preferred. In this case, the freezing is performed after or before the steaming treatment by freezing to, for example, −18 ° C. or less.

In the manufacturing method of the present invention, the weight of the bread dough to be wound on the core material is set to be two to three times the weight of the core material. Particularly good results are obtained in obtaining a good texture with the ingredients.

[0011] When the bar-shaped bread dough is wound, by using a material obtained by appropriately changing the shape of the bar, a new food product having various appearances as a whole can be obtained.

In the production method of the present invention, fermentation conditions of the bread dough after winding are as follows: temperature of 37 to 42 ° C., humidity of 7
The steaming treatment conditions are preferably 0 to 85% for 20 to 50 minutes, and the temperature is preferably 95 to 100 ° C. for 25 to 30 minutes.

When the novel food of the present invention is subjected to refrigeration treatment, freezing treatment or frozen chilling treatment and reheating it for eating, reheating means such as steaming treatment, frying treatment,
Although not particularly limited, such as microwave treatment, steaming and frying are preferred, and steaming is particularly preferred.

[0014]

The present invention will be further described with reference to the following examples.

EXAMPLE 1 62 parts by weight of flour, 25 parts by weight of water, 8 parts by weight of sugar, 4 parts by weight of yeast, 1 part by weight of salt, 0.3 part by weight of lard and 0.01 part by weight of baking powder were mixed by stirring with a mixer. Bread dough was cut into pieces, then cut and cut into rods (length: 24 cm) with the same diameter (1.8 cm in diameter) (80 g). (30 g), spirally wound and coated, fermented at a temperature of 40 ° C. and a humidity of 70% for 40 minutes, and then steamed at a temperature of 95 ° C. for 30 minutes to obtain the novel food of the present invention as shown in FIG. Was. In FIG. 1, 1 is a core material (sausage), 2 is a coating layer, and 3 is a holding skewer.

Example 2 70 parts by weight of flour, 24 parts by weight of water, 2 parts by weight of sugar, 3 parts by weight of yeast, 1 part by weight of salt, 0.3 part by weight of lard and 0.1 part by weight of baking powder were stirred and mixed by a mixer. The bread dough is cut to form a bar (65 g in length) (60 g), which is gradually cut into small diameters (maximum diameter 1.7 cm, minimum diameter 1.0 cm). Is spirally wound so as to form a thick roll at the tip, and then fermented at a temperature of 40 ° C. and a humidity of 80% for 40 minutes, and then a temperature of 100 ° C. After steaming for 28 minutes, the mixture was allowed to cool, and then frozen at -18 ° C or lower to obtain a novel food of the present invention as shown in FIG.
In FIG. 2, reference numeral 2 denotes a coating layer, and reference numeral 3 denotes a gripping skewer.

[0017]

As described above, since the novel food of the present invention has a coating layer composed of a fermented and steamed product of bread dough, it has a larger volume in the coating layer portion than the conventional American dock, and Bread-like textures not found in conventional American docks can be obtained, and can be eaten with a sandwich-like feeling.

Further, the novel food of the present invention can be produced by winding bread dough around a core material, so that by changing the shape of the bread dough to be wound appropriately, the overall form can be variously varied. Can be arbitrarily manufactured.

[Brief description of the drawings]

FIG. 1 is a sectional explanatory view showing a first embodiment of the novel food of the present invention.

FIG. 2 is a perspective view showing a second embodiment of the novel food of the present invention.

[Explanation of symbols]

 1 ··· Core material 2 ··· Coating layer 3 ··· Skewer for gripping

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/325 101 A23L 1/325 101A

Claims (10)

[Claims] 1. A novel food product having a coating layer made of a fermented and steamed product of bread dough around a core material. 2. The novel food according to claim 1, wherein the core material is sausage, ham, fish meat product or cheese. 3. The novel food according to claim 1, wherein the bread dough is a dough containing flour and yeast. 4. The apparatus according to claim 1, further comprising a gripping skewer partly immersed in the core material.
New food as described in the item. 5. The novel food product according to claim 1, further comprising a frozen or frozen chilled treatment. 6. The production of a novel food according to any one of claims 1 to 3, wherein the dough in the form of a stick is wound around a core material, coated, fermented, and then steamed. Method. 7. The method for producing a novel food according to claim 6, wherein the fermented product is frozen and then steamed. 8. The method for producing a novel food according to claim 6, wherein the amount of the bread dough to be wound around the stuffing material is two to three times the weight of the stuffing material. 9. The method for producing a novel food according to claim 6, wherein the bread dough is wound after the gripping skewer is partially pierced into the core material. 10. The method for producing a novel food according to claim 6, further comprising a freezing treatment or a frozen chilling treatment after the steaming treatment.