Food product and method for producing food product

Abstract

To provide a novel food product using a galette dough which can be easily eaten.SOLUTION: A food product comprises a thinly cooked sheet-like galette dough, and tempura a part or the whole of which is wrapped with the galette dough. Seasoning may be attached on the surface of tempura. Also provided is a method for producing a food product including: a step of placing a tempura on a thinly cooked sheet-like galette dough; and a step of wrapping a part or the whole of the tempura with the galette dough. Thus, a novel food product using galette dough which can be easily eaten can be provided.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present disclosure relates to food products using galette dough and methods for making food products. [Background technology]

[0002] BACKGROUND ART In recent years, a food product called a galette has become known, which is made by placing ingredients such as vegetables, eggs, and meat on a thin, baked sheet of galette dough (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2014-014299 A Summary of the Invention [Problem to be solved by the invention]

[0004] Such galettes use Western-style ingredients and are eaten with a knife and fork, which makes them difficult to eat.

[0005] Therefore, the present disclosure has been made in consideration of the above problems, and its purpose is to provide a new food product using galette dough that can be easily eaten. [Means for solving the problem]

[0006] According to the present disclosure, a thinly baked sheet-shaped galette dough and A food product is provided, which comprises tempura partially or entirely wrapped in the galette dough.

[0007] According to the present disclosure, a method for making a galette includes the steps of placing tempura on a thinly baked sheet of galette dough; and wrapping a part or all of the tempura in the galette batter. [Effects of the Invention]

[0008] According to the present disclosure, a new food product using galette dough that is easy to eat can be provided. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a diagram showing a conventional food product for comparison. [Figure 2] 1 is a diagram illustrating an example of the structure of food according to an embodiment of the present disclosure. FIG. [Figure 3] FIG. 2 is a diagram showing an example of food according to the embodiment. [Figure 4] FIG. 4 is a cross-sectional view of the food product of FIG. 3. [Figure 5] FIG. 10 is a cross-sectional view showing another example of food according to the embodiment. [Figure 6] FIG. 2 is a flow chart showing an example of a food manufacturing method according to the embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0010] Preferred embodiments of the present disclosure will be described in detail below with reference to the accompanying drawings. In this specification and drawings, components having substantially the same functional configurations are designated by the same reference numerals, and redundant description will be omitted.

[0011] A typical conventional galette is shown in Figure 1. As shown in Figure 1, ingredients such as ham, eggs, and cheese are placed on top of the galette dough, and the edges of the dough are folded over to make the galette.

[0012] A typical galette, as shown in Figure 1, is placed on a plate with the ingredients exposed, allowing for enjoyment of its appearance and aroma. However, it is designed to be eaten with a knife and fork, which makes it difficult to eat. In addition, the ingredients are Western-style, and there is little variation. Therefore, the inventor developed a completely new food product that uses galette dough but is easy to eat.

[0013] FIG. 2 shows a food product of this embodiment. The food product 1 of this embodiment comprises a thinly baked sheet-like galette batter 2 and tempura 3 that is partially or entirely wrapped in the galette batter 2. This configuration allows it to be easily eaten with one hand, without the need for a knife or fork. It also does not need to be placed on a plate. Furthermore, because the tempura is wrapped in the galette batter, which is based on buckwheat flour, it has a flavor similar to tempura soba. Furthermore, the crispy texture of the tempura wrapped in the galette batter can be enjoyed, making this a food product with a completely new sensation.

[0014] The galette dough 2 is baked into a thin sheet. The ingredients for the galette dough may be buckwheat flour, water, and salt only, or may be a mixture of any other ingredients such as honey, eggs, cider, milk, oil, and cream. For example, the galette dough may be made by mixing 100 g of wheat flour and one egg with 1 kg of buckwheat flour. The galette dough can be made by baking a liquid mixture of the ingredients into a thin sheet on a hot plate, frying pan, griddle, or the like.

[0015] The galette dough is preferably in the form of a circular sheet, which is easy to prepare and to wrap the ingredients in. The shape of the galette dough is not limited to a circle, and may be other shapes such as a square.

[0016] Tempura 3 is made by coating various ingredients such as seafood and vegetables with a batter made from dissolved wheat flour and frying it in cooking oil. Tempura 3 is preferably kakiage, but it may also be tempura with a single ingredient, such as shrimp tempura, squid tempura, or vegetable tempura. Kakiage is made by frying finely chopped vegetables, seafood, or other ingredients in batter.

[0017] The tempura 3 is preferably approximately disk-shaped, which makes it easier to wrap it in the galette batter. The shape of the tempura 3 is not particularly limited and may be cylindrical, rectangular, or may be a shape corresponding to the shape of the ingredients, such as shrimp tempura.

[0018] It is preferable that a seasoning is applied to the surface of the tempura 3. The seasoning may be liquid, jelly, powder, or solid. Jelly seasonings have the advantage of not dripping easily, while liquid seasonings have the advantage of being inexpensive. An example of the seasoning is tempura sauce. Tempura sauce can be made by mixing and heating dashi stock, soy sauce, mirin, etc.

[0019] The method for producing food of this embodiment includes the steps of placing tempura on a thinly baked sheet of galette batter, and enveloping part or all of the tempura in the galette batter.

[0020] Fig. 3 shows an example of food product 1 in which part of the tempura is wrapped in galette batter, and Fig. 4 shows its cross section (cross section AA). Part of the tempura 3 to which seasoning 4 is applied is wrapped in galette batter 2, with part of the tempura 3 exposed. The exposed part allows you to enjoy the crispy texture of the tempura 3 in particular. Note that because the food product 1 in this example uses tempura 3 as the filling, unlike typical galette fillings, the contents are less likely to spill.

[0021] Figure 5 shows an example of food product 1 in which the entire tempura is wrapped in galette batter. By covering the entire food in this way, the contents are less likely to spill out. Furthermore, by overlapping the edges of the galette batter as shown in Figure 5, the galette batter is less likely to come off, making it even more difficult for the contents to spill out.

[0022] The thickness T of the galette dough 2 shown in FIG. 5 can be, for example, 0.5 mm or more and 5 mm or less, and preferably 1 mm or more and 3 mm or less, but is not limited to this. If the thickness T is too large, it will take a long time to cook through, and if it is too thin, it will be prone to tearing or spilling. Furthermore, when adding liquid seasoning to tempura, it is preferable to use a galette dough that is relatively thick so that the seasoning does not spill. From this perspective, the thickness T of the galette dough 2 is preferably 1 mm or more and 3 mm or less.

[0023] Figure 6 shows an example of a food manufacturing method. First, the galette dough is made (S1). For example, a liquid dough made from buckwheat flour, water, and salt can be mixed and baked thinly on a hot plate.

[0024] Next, the tempura is soaked in tempura sauce (S2). For example, the tempura is dipped in tempura sauce placed in a bowl. It is preferable to apply tempura sauce to both sides of the tempura. This method allows the tempura batter to soak in tempura sauce. While the tempura sauce's flavor can be felt more strongly, the amount must be adjusted so that the tempura sauce's flavor does not become too dominant when eaten with the galette batter.

[0025] Alternatively, after deep-frying the tempura, you can spray or brush it with tempura sauce. This method allows you to lightly flavor the tempura on the surface of the tempura, and you can enjoy the taste of the tempura sauce even when it is wrapped in galette dough.

[0026] Furthermore, tempura sauce can be transformed into a jelly-like form. Turning tempura sauce into a jelly allows for greater flexibility in handling and adds a new dimension to the appearance and texture of food. Because of its solid form, jelly has the advantage of preventing tempura sauce from spilling out during eating and providing a consistent flavor with each bite. To produce tempura sauce jelly, a gelling agent such as agar or gelatin is used. The jelly is formed by mixing these with tempura sauce and cooling it in the appropriate ratio. The hardness of the jelly can be adjusted by the amount of gelling agent, allowing for a texture tailored to the user's preferences. Adding vegetables or herbs to the jelly can enhance its visual appeal, and placing the jelly on top of tempura or enveloping it in galette dough allows the flavor of the tempura sauce to fill the mouth with every bite.

[0027] Then, all or part of the tempura is wrapped in the galette batter (S3). For example, the tempura can be placed in the center of the galette batter and folded over on all four sides (see Figure 2). Preferably, the tempura is completely covered (without gaps) by the galette batter. For example, the tempura is placed in the center of the galette batter, one of the left and right sides is folded over, and then the other is folded over so that the left and right sides overlap. Then, by folding from the back side (top side of Figure 2) to the front, and finally folding the front side to the back, the shape shown in the right side of Figure 2 is obtained. By wrapping the entire tempura in this way, the contents are less likely to spill. It is also possible to fold three of the four sides (front, back, left, and right). In either case, folding the galette batter back near the ingredients (creasing creases close to the ingredients) makes it easier to wrap the ingredients completely and makes it less likely for the contents to spill when eating.

[0028] One way to wrap a galette is to open the dough partly to reveal the tempura, emphasizing the ingredients inside and building anticipation for what's inside even before you eat it. You can also use the "cut" style, where the dough is cut in half to reveal the inside, or slice it thinly like sushi rolls and arrange it to beautifully show off the cross-section of the food. These types of ideas allow you to visually enjoy the contents and structure of the food.

[0029] When adding seasonings, you can either place the tempura in the center of the galette batter and then apply the seasonings, or you can wrap the tempura in the galette batter and then add the seasonings before eating.

[0030] The food product according to the present invention may be produced as a frozen food. Tempura can be quickly frozen immediately after frying to maintain its crispy texture, but because it is a high-oil food, it is important to take measures to prevent quality deterioration due to freezing. Galette dough must maintain an appropriate moisture content to prevent drying due to freezing. Furthermore, cooling the tempura before wrapping it in the galette dough is important to remove excess oil and prevent the dough from becoming soggy.

[0031] For example, adding a small amount of vegetable oil or butter to the dough helps it maintain its flexibility after freezing and thawing. Furthermore, adding ingredients that act as natural moisturizers, such as wheat gluten or vegetable gums, in the right proportions to the galette dough can prevent the dough from drying out. Buckwheat flour containing wheat flour is better able to withstand freezing than 100% buckwheat flour.

[0032] Regarding packaging materials, it is necessary to select materials that can block air and protect against humidity and temperature changes in order to maintain the freshness and quality of the food. Minimizing contact with air and preventing direct contact of the food with moisture is important for maintaining the quality of frozen foods. Furthermore, providing detailed cooking instructions from thawing to heating is also important so that consumers can enjoy the product in its optimal condition. By taking these points into consideration, it is possible to maintain the quality of this invention as a frozen food and provide consumers with a satisfying eating experience.

[0033] The present invention described above provides the following advantages. First, the combination of tempura and galette batter fuses ingredients from different cultures, providing a new taste and texture experience. The crispy texture of tempura combined with the chewy texture of galette batter creates a unique flavor experience. Second, gelling tempura sauce and other seasonings enriches the flavor variety of food while also providing the practical benefit of reducing messiness when eating. Gelled seasonings cling to food more firmly than liquids, improving ease of eating. Third, this invention also has a significant effect on appearance. Wrapping tempura in galette batter makes it more appealing, and adding gelled seasonings makes it possible to create an appearance rich in color and texture. These innovations make dining more enjoyable and open up new possibilities for food culture. Fourth, wrapping tempura in galette batter also has the advantage of making it easier to carry and store. This invention has the potential to become a new food option, particularly in the restaurant and takeout markets. The galette batter prevents excessive absorption of tempura oil and also protects the tempura, maintaining food quality while increasing portability. Through these effects, this invention offers significant advantages in terms of taste, texture, presentation, and practicality, providing consumers with a new food experience. Furthermore, by combining elements of different food cultures, it has the potential to promote food diversity and creativity and be accepted by a wide range of people. Based on this invention, various ideas emerge when considering variations on the food product made by wrapping tempura in galette batter. These variations can further expand the concept of the original invention by adopting different combinations of ingredients and cooking methods, and can meet the needs of diverse food cultures.

[0034] <Modification> The first change is to vary the ingredients. In addition to traditional vegetables and seafood, cheese, ham, and even spicy meat tempura can be wrapped in galette dough, allowing for different tastes to be explored. This type of ingredient combination incorporates elements of international cuisine, stimulating the curiosity of a wide range of consumers.

[0035] In the second variant, the galette dough recipe can be modified to improve the nutritional value or flavor of the food, for example by using whole wheat or gluten-free flour or by incorporating spices or herbs into the dough, which can cater to health-conscious consumers or those with specific dietary restrictions.

[0036] A third possible modification is to devise new seasonings. In addition to jellied tempura sauce, developing jellies with a variety of flavors can enrich the taste of food. For example, by offering sour jellies made with citrus fruits or spicy jellies, consumers can choose according to their preferences.

[0037] A fourth variation is to devise a way to wrap the galette dough. For example, various ways of eating can be proposed, such as a "wrap" style where the galette dough is spread thinly and wrapped around the tempura, or a "sandwich" style where the dough is cut into small pieces and the tempura is sandwiched between them. This not only improves the appearance and ease of eating of the food, but also makes it possible to use it in a variety of situations.

[0038] Through these modifications, the concept of the original invention can be expanded in a broader form, making it possible to meet the diverse tastes and needs of consumers. It is expected that this invention will be further developed through the innovation of ingredients, cooking methods, and seasonings, and will contribute to the creation of a new food culture.

[0039] Although the preferred embodiments of the present disclosure have been described in detail above with reference to the accompanying drawings, the technical scope of the present disclosure is not limited to such examples. It is clear that a person skilled in the art of the present disclosure can conceive of various modified or altered examples within the scope of the technical idea described in the claims, and it is understood that these also naturally fall within the technical scope of the present disclosure.

[0040] Furthermore, the effects described herein are merely descriptive or exemplary and are not limiting. In other words, the technology according to the present disclosure may achieve other effects that will be apparent to those skilled in the art from the description of this specification, in addition to or in place of the above-described effects.

[0041] The following configurations also fall within the technical scope of the present disclosure. (Item 1) Thinly baked sheet-shaped galette dough, and tempura partially or entirely wrapped in the galette dough. (Item 2) Item 1. The food product according to item 1, wherein a seasoning is applied to the surface of the tempura. (Item 3) 3. The food product according to item 2, wherein the seasoning is liquid. (Item 4) 3. The food product according to Item 2, wherein the seasoning is in a jelly form. (Item 5) Item 2. The food product according to Item 1, wherein the tempura is fried using tempura flour containing seasonings. (Item 6) 3. The food product according to item 1 or 2, wherein the tempura is substantially disk-shaped. (Item 7) 3. The food product according to item 1 or 2, wherein the tempura is kakiage. (Item 8) 3. The food product according to item 1 or 2, wherein the galette dough is in the form of a circular sheet. (Item 9) 3. The food product according to item 1 or 2, wherein the tempura is entirely covered with the galette batter. (Item 10) The process of placing tempura on a thinly baked sheet of galette dough. and wrapping a part or all of the tempura in the galette batter. [Explanation of symbols]

[0042] 1 food 2 Galette dough 3. Tempura 4. Condiments

Claims

1. Thinly baked sheet-shaped galette dough, and tempura partially or entirely wrapped in the galette dough.

2. The food product according to claim 1 , wherein a seasoning is applied to the surface of the tempura.

3. The food product of claim 2 , wherein the seasoning is a liquid.

4. The food product of claim 2 , wherein the seasoning is in the form of a jelly.

5. 2. The food product according to claim 1, wherein the tempura is fried using tempura flour containing seasonings.

6. The food product according to claim 1 or 2, wherein the tempura is substantially disk-shaped.

7. The food product according to claim 1 or 2, wherein the tempura is kakiage.

8. The food product according to claim 1 or 2, wherein the galette dough is in the form of a circular sheet.

9. The food product according to claim 1 or 2, wherein the tempura is entirely covered with the galette batter.

10. The process of placing tempura on a thinly baked sheet of galette dough, and wrapping a part or all of the tempura in the galette batter.

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