Microwave heatable bread-based fast food
AssigneeUnicolloid, Inc.
InventorsKatsunori Kawase, Seiki Harada
Life of this patent
Estimating the term…
Abstract
Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.
Claims10
In a microwave heatable fast food product comprising bread having inserted therein a cooked meat product, the improvement wherein the bread is produced from dough comprising wheat flour, at least 30% by weight thereof being hard white wheat flour and the remainder being hard red flour, said dough further comprising yeast, 0.1 to 1.0% by weight of the flour of rice koji and 0.0005 to 0.05% by weight of the flour of vitamin C, said dough being free from yeast food, potassium bromate and emulsifiers.
A leavened dough for producing bread adapted for microwave heating together with a cooked meat product inserted therein, said dough comprising wheat flour consisting of from 30 to 100% of hard white wheat flour and the balance of hard red wheat flour, a leavening effective amount of yeast, from 0.1 to 1.0% by weight of the flour of rice koji and from 0.0005 to 0.05% by weight of vitamin C, said dough formulation being free of yeast food, potassium bromate and emulsifiers.
A flour premix for producing bread adapted for microwave heating together with a cooked meat product inserted therein consisting essentially of wheat flour containing from 30 to 70% of hard white wheat flour and the balance of hard red wheat flour, from 0.1 to 1.0% by weight of flour of rice koji, and from 0.0005 to 0.05% by weight of vitamin C.
Dependencies are inferred from the claim text.