Food and method for manufacturing food

Abstract

Provided is a new food using galette dough that can be easily eaten. 【Solution means】The food according to the present disclosure includes a thinly baked sheet-like galette dough and tempura partially or entirely wrapped with the galette dough. A seasoning may adhere to the surface of the tempura. Further, according to the present invention, a method for manufacturing a food can be provided, which includes a step of placing tempura on a thinly baked sheet-like galette dough and a step of wrapping part or all of the tempura with the galette dough. Thereby, it becomes possible to provide a new food using galette dough that can be easily eaten.

Description

Technical Field

[0001] The present disclosure relates to a food using galette dough and a method for manufacturing the food.

Background Art

[0002] In recent years, a food called galette, in which ingredients such as vegetables, eggs, and meat are placed on a thinly baked sheet-like galette dough, has been known (see, for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Such galettes have the problem that they use Western-style ingredients and are eaten using a knife and fork, so they cannot be eaten easily.

[0005] Therefore, the present disclosure has been made in view of the above problems, and an object thereof is to provide a new food using galette dough that can be eaten easily.

Means for Solving the Problems

[0006] According to the present disclosure, there is provided a food comprising a thinly baked sheet-like galette dough and tempura partially or entirely wrapped by the galette dough. Also, according to the present disclosure, there is provided a method for manufacturing a food, including a step of placing tempura on a thinly baked sheet-like galette dough and a step of wrapping part or all of the tempura with the galette dough.

[0007]

Effects of the Invention

[0008] According to the present disclosure, it is possible to provide a new food using galette dough that can be easily eaten.

Brief Description of the Drawings

[0009]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Modes for Carrying Out the Invention

[0010] Hereinafter, preferred embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. In the present specification and drawings, components having substantially the same functional configuration are denoted by the same reference numerals, and redundant description is omitted.

[0011] FIG. 1 shows a conventional general galette. As shown in FIG. 1, ingredients such as ham, eggs, and cheese are placed on galette dough, and it is made by folding the edges of the galette dough.

[0012] The general galette shown in FIG. 1 is placed on a plate, and the ingredients are exposed so that the appearance and aroma can be enjoyed. However, since it is assumed to be eaten using a knife and fork, there is a problem that it cannot be easily eaten. In addition, the ingredients are Western-style ingredients, and in fact, there are few variations. Therefore, the inventor has developed a completely new food that can be easily eaten while using galette dough.

[0013] Figure 2 shows the food of this embodiment. The food 1 of this embodiment includes a thinly baked sheet-shaped galette dough 2 and tempura 3 that is partially or entirely wrapped by the galette dough 2. With such a configuration, it can be easily eaten with one hand without a knife or fork. Also, there is no need to place it on a plate. Further, since the tempura is wrapped with a galette dough mainly made of buckwheat flour, a flavor similar to tempura soba can be felt. Furthermore, since the crispy texture of the tempura wrapped in the galette dough can also be tasted, it is a food with a completely new feeling.

[0014] The galette dough 2 is thinly baked into a sheet shape. The material of the galette dough may be only buckwheat flour, water, and salt, or other optional materials such as honey, eggs, seeds, milk, oil, fresh cream, etc. may be combined and mixed. For example, for the galette dough, a material obtained by mixing 100 g of wheat flour and one egg with 1 kg of buckwheat flour may be used. The galette dough can be made by baking a liquid dough obtained by mixing these various materials thinly into a sheet shape on a hot plate, frying pan, iron plate, etc.

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

[0016] The tempura 3 is made by coating various ingredients such as seafood and vegetables with a batter made by dissolving wheat flour and frying them in cooking oil. The tempura 3 is preferably kakiage, but tempura made of a single ingredient such as prawn tempura, squid tempura, or vegetable tempura may also be used. Kakiage is a fried food in which finely chopped ingredients such as vegetables and seafood are wrapped in a batter.

[0017] The tempura 3 is preferably in a substantially disc shape. According to this, it becomes easy to wrap with the galette dough. The shape of the tempura 3 may be a columnar shape, a rectangular parallelepiped shape, or a shape corresponding to the shape of the material like prawn tempura, and is not particularly limited.

[0018] It is preferable that a seasoning adheres to the surface of the tempura 3. The seasoning may be liquid, jelly-like, powdery, or solid. The jelly-like form has the advantage of being less likely to drip, and the liquid form has the advantage of being inexpensive. The seasoning is, for example, tempura sauce. Tempura sauce can be made by mixing dashi stock, soy sauce, mirin, etc. and heating them.

[0019] The method for manufacturing the food of the present embodiment includes a step of placing tempura on a thinly baked sheet-like galette dough, and a step of wrapping part or all of the tempura with the galette dough.

[0020] FIG. 3 shows an example of the food 1 in which part of the tempura is wrapped with galette dough, and FIG. 4 shows a cross-section (A-A cross-section) thereof. It is a part of the tempura 3 to which the seasoning 4 is attached and wrapped with the galette dough 2, and a part of the tempura 3 is exposed. In the exposed part, the crispy texture of the tempura 3 can be particularly enjoyed. Since the food 1 in this example uses the tempura 3 as an ingredient, unlike the ingredients of a general galette, the contents are less likely to spill.

[0021] FIG. 5 shows an example of the food 1 in which the entire tempura is wrapped with galette dough. By covering the whole in this way, it becomes less likely for the contents to spill. Also, by overlapping the ends of the galette dough as shown in FIG. 5, the galette dough is less likely to come off, and the contents are even less likely to spill.

[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, preferably 1 mm or more and 3 mm or less, but is not limited thereto. If the thickness T is too large, it is difficult for the fire to pass through and it takes time, and if it is too thin, it is likely to break or the contents are likely to spill. Also, when applying a liquid seasoning to the tempura, it is preferable to use a galette dough with a relatively large thickness so that the seasoning does not spill. From such a viewpoint, 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 method for manufacturing food. First, make galette dough (S1). For example, it can be made by thinly baking a liquid dough made by mixing buckwheat flour, water, and salt on a hot plate.

[0024] Next, impregnate tempura with sauce (S2). For example, immerse tempura in the sauce placed in a container. It is preferable to apply the sauce to both sides of the tempura. In this method, the sauce can penetrate into the tempura dough. Also, while the flavor of the sauce can be strongly felt, it is necessary to adjust the amount so that the taste of the sauce does not become overly dominant when eaten together with the galette dough.

[0025] Also, as another method, after frying the tempura, the sauce may be sprayed or applied with a brush. This method can lightly impart the flavor of the sauce to the surface of the tempura, and it becomes possible to enjoy the taste of the sauce even when wrapped in the galette dough.

[0026] Furthermore, the sauce may be changed into a form like a jelly. By turning the sauce into a jelly, the handling of the sauce becomes flexible, and it becomes possible to add a new dimension to the appearance and texture of the food. Since the jelly is in a solid form, it has the advantage of preventing the sauce from flowing out when eaten and providing a uniform taste in each bite. For the production of the sauce jelly, for example, gelling agents such as agar or gelatin are used. These are mixed with the sauce and cooled at an appropriate ratio to form a jelly. The hardness of the jelly can be adjusted by the amount of the gelling agent, and a texture suitable for the user's preference can be achieved. Also, by adding vegetables or herbs to the jelly, it is possible to enhance the visual appeal, and by placing the jelly on top of the tempura or wrapping the jelly together with the galette dough, the flavor of the sauce spreads in the mouth every time one eats.

[0027] Then, wrap all or part of the tempura with the galette dough (S3). For example, place the tempura in the center of the galette dough and wrap it by folding it in from all four sides (see Fig. 2). Preferably, the tempura is preferably completely covered (without gaps) by the galette dough. For example, place the tempura in the center of the galette dough, fold one side of the left and right, and then fold the other side of the left and right so as to overlap. Then, fold it from the back side (the upper side in Fig. 2) to the front, and finally fold the front side to the back, resulting in the shape shown in the right figure of Fig. 2. By wrapping the entire tempura in this way, it becomes more difficult for the contents to spill. Note that, among the four sides of front, back, left, and right, three sides may be folded. In any case, by folding back the galette dough near the ingredients (creating a fold at a position close to the ingredients), it becomes easier to wrap the entire ingredients, and it becomes more difficult for the contents to spill when eating.

[0028] As a way of wrapping the galette, by deliberately opening the galette dough partially to expose the tempura, the ingredients inside can be emphasized, and the anticipation for the ingredients inside can be heightened before eating. Also, by using the "cut" style of cutting the galette dough in half to show the inside, or slicing it thinly and arranging it like sushi rolls, the cross-section of the food can be made to look beautiful. With such ingenuity, the contents and structure of the food can be visually enjoyed.

[0029] When adding seasonings, the seasonings may be attached after placing the tempura in the center of the galette dough, or after wrapping the tempura with the galette dough, the seasonings may be added and eaten.

[0030] The food according to the present invention may also be manufactured as a frozen food. The tempura can maintain a crispy texture by being rapidly frozen immediately after frying. However, since it is a food with a lot of oil, it is important to devise ways to prevent quality deterioration due to freezing. For the galette dough, it is required to maintain an appropriate amount of moisture in order to avoid drying due to freezing. Also, the cooling process before wrapping the tempura with the galette dough is important for removing excess oil and preventing the dough from becoming soggy.

[0031] Also, for example, by adding a small amount of vegetable oil or butter to the dough, the dough after freezing and thawing is more likely to maintain its flexibility. Furthermore, by adding components that function as natural moisturizers, such as wheat gluten or vegetable gum, to the galette dough in an appropriate ratio, it becomes possible to prevent the dough from drying. The dough can withstand freezing better when it contains wheat flour rather than 100% buckwheat flour.

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

[0033] According to the present invention described above, the following effects can be obtained. First, the combination of tempura and galette dough provides a new taste and texture experience by fusing ingredients from different cultures. The crispy texture of tempura and the chewy texture of galette dough combine to create a unique taste in the mouth. Second, by juicing tempura sauce and other seasonings, it enriches the flavor variations of the food and at the same time has the practical effect of reducing the mess when eating. The juiced seasonings adhere firmly to the food compared to liquid ones, improving the ease of eating. Third, this invention also exhibits a great effect in appearance. Wrapping the tempura with galette dough can make the tempura look more attractive, and by adding the juiced seasonings, it is possible to create a visually appealing look rich in color and texture. Such ingenuity makes the dining occasion more enjoyable and opens up new possibilities for food culture. Fourth, wrapping the tempura with galette dough also has the advantage of making it easy to carry and store. Especially in the foodservice industry and the takeout market, this invention holds the potential as a new food option. The galette dough does not absorb too much of the oil from the tempura and also serves to protect the tempura, enhancing portability while maintaining the quality of the food. Through these effects, this invention has significant advantages in terms of the taste, texture, presentation, and practicality of food, and can provide consumers with a new eating experience. Furthermore, by combining elements of different food cultures, it promotes the diversity and creativity of food and holds the potential to be accepted by a wide range of people. Considering the variations of the food consisting of tempura wrapped with galette dough based on this invention, various ideas come to mind. 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] <Variation> As a first modification example, changing the variations of ingredients can be mentioned. By wrapping tempura made with traditional vegetables and seafood, as well as cheese, ham, and even spicy meats, in galette dough, it becomes possible to explore different tastes. Such combinations of ingredients incorporate elements of international cuisine and stimulate the curiosity of a wide range of consumers.

[0035] In the second modification example, by changing the recipe of the galette dough, the nutritional value and flavor of the food can be improved. For example, by using dough made with whole grains or gluten-free flour, or dough kneaded with spices and herbs, it can also cater to health-conscious consumers and people with specific dietary restrictions.

[0036] As a third modification example, the seasoning can be devised. In addition to the jellied tempura sauce, by developing jellies with various flavors, the taste of the food can be enriched. For example, by providing sour jellies made with citrus fruits or spicy jellies, consumers can choose according to their preferences.

[0037] As a fourth modification example, the way of wrapping the galette dough can be devised. For example, various eating methods can be proposed, such as the "wrap" style where the galette dough is thinly spread and wrapped around the tempura, or the "sandwich" style where the dough is cut into small pieces and the tempura is sandwiched. This improves the appearance and ease of eating of the food and is expected to be used in various scenarios.

[0038] Through these modification examples, the concept of the original invention is expanded in a broader form, making it possible to meet the diverse preferences and needs of consumers. With the ingenuity of ingredients, cooking methods, and seasonings, this invention is expected to further develop and contribute to the creation of a new food culture.

[0039] The preferred embodiments of the present disclosure have been described in detail above with reference to the accompanying drawings. However, the technical scope of the present disclosure is not limited to such examples. It is obvious that those with ordinary knowledge in the technical field of the present disclosure can conceive of various modification examples or correction examples within the scope of the technical idea described in the claims, and these are also naturally understood to belong to the technical scope of the present disclosure.

[0040] In addition, the effects described in this specification are illustrative or exemplary only and not restrictive. That is, the technology according to the present disclosure can exhibit other effects that are obvious to those skilled in the art from the description of this specification, together with or instead of the above effects.

[0041] Note that the following configurations also belong to the technical scope of the present disclosure. (Item 1) A thinly baked sheet-like galette dough, and tempura partially or entirely wrapped by the galette dough. A food product comprising the same. (Item 2) The food product according to Item 1, wherein a seasoning is adhered to the surface of the tempura. (Item 3) The food product according to Item 2, wherein the seasoning is a liquid. (Item 4) The food product according to Item 2, wherein the seasoning is jelly-like. (Item 5) The food product according to Item 1, wherein the tempura is fried using tempura flour containing a seasoning. (Item 6) The food product according to Item 1 or 2, wherein the tempura is substantially disc-shaped. (Item 7) The food product according to Item 1 or 2, wherein the tempura is deep-fried. (Item 8) The food product according to Item 1 or 2, wherein the galette dough is circular sheet-shaped. (Item 9) The food product according to Item 1 or 2, wherein the tempura is entirely covered by the galette dough. (Item 10) A step of placing tempura on a thinly baked sheet-like galette dough, and a step of wrapping part or all of the tempura with the galette dough, the method for producing a food product comprising the steps.

Explanation of Signs

[0042] 1 Food product 2 Galette dough 3 Tempura 4 Seasoning

Claims

1. A thinly baked sheet-like galette dough, and tempura partially or entirely wrapped by the galette dough, and is configured to be eaten by holding a part of the galette dough by hand. A food product.

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

3. The food product according to Claim 2, wherein the seasoning is liquid.

4. The food product according to Claim 2, wherein the seasoning is jelly-like.

5. The food product according to Claim 1, wherein the tempura is fried using tempura batter containing a seasoning.

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

7. The food product according to Claim 1 or 2, wherein the tempura is deep-fried.

8. The food product according to Claim 1 or 2, wherein the galette dough is circular sheet-shaped.

9. The food product according to Claim 1 or 2, wherein the tempura is entirely covered by the galette dough.

10. A step of placing tempura on a thinly baked sheet-like galette dough, and a step of wrapping part or all of the tempura with the galette dough so that a part of the galette dough can be eaten by holding it by hand.

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