GB2062436A

GB2062436A - Hamburger-type sandwiches

Info

Publication number: GB2062436A
Application number: GB7939443A
Authority: GB
Original assignee: AMFRA INTERNATIONAL Ltd
Current assignee: AMFRA INTERNATIONAL Ltd
Priority date: 1979-11-14
Filing date: 1979-11-14
Publication date: 1981-05-28

Abstract

The invention concerns a foodstuffs of the hamburger type comprising a bread roll (14) having a toasted internal cavity (20) into which is fitted a heated sausage (24) of the frankfurter type, the dimensions of which are such that the sausage completely fills the cavity (20) and extends therebeyond. Liquid condiments such as sauce or a soup, can be poured into the interior of the roll before the sausage is added and it will be seen that the sausage effectively prevents the liquid material from running out of the foodstuff. The toasting of the interior of the cavity by heated spike 16 reduces the saturation of the bread interior of the roll by the liquid foodstuff. <IMAGE>

Description

SPECIFICATION Improvements in and relating to foodstuffs and methods of making same This invention concerns foodstuffs and in particular a hamburger type foodstuff which can be quickly and readily produced for mass consumption for example at outdoor gatherings, football matches, exhibitions and the like. The invention also concerns methods of making this type of foodstuff.

The traditional hamburger as produced and sold in the United Kingdom comprises an elongate bread roll which has been slit from one end to the other so as to form two elongate halves and a heated sausage or similar meatstuff is then sandwiched between the two halves which are then pressed together and by appropriately gripping the two halves, so the heated sausage or like meatstuff can be maintained in position. The hamburger may have added thereto condiments such as a sauce or mustard dressing and often the hamburger is served with a folded serviette or paper napkin so as to provide the eater with a means of keeping the grease from the sausage or like meatstuff from his hands and/or clothes.

It is an object of the present invention to provide an improved hamburger type of foodstuff and a method of making same which minimises the handling of the materials required to make up the foodstuff and also allows a dressing such as a sauce or like material to be included within the ham burger with less risk of mess and loss.

According to one aspect of the present invention a method of forming a hamburger type foodstuff comprises the steps of: -forming an elongate hole centrally along the length of an elongate bread roll, -toasting the interior of the hole in the bread roll as so to form a crusted lining thereto, and - inserting into the hole a heated foodstuff.

The foodstuff may be a sausage the diameter of which is commensurate with that of the hole and the length of which is at least as long as the hole. Alternatively the foodstuff may be shaped like a sausage but may be any desired foodstuff and may be fish, meat or vegetable based.

According to a preferred feature a quantity of sauce or similar liquid dressing is inserted into the hole before the foodstuff is inserted.

According to a preferred feature of the method, the forming of the hole and the toasting of the interior of the hole may be achieved in a single step by impaling the bread roll onto a heated spike the dimensions of which are such as to form within the bread roll a hole of the required length and-diameter.

By heating the spike to just the required temperature so the internal surface of the hole will be toasted to the required extent and a relatively impervious lining of crust formed within the bread roll. The advantage of the crusted lining is that a liquid sauce or similar dressing poured into the hole does not immediately saturate the bread or cause the bread roll to become wet and soggy which would otherwise be the case.

According to a further preferred feature of the method according to the invention, the bread roll in which the hole is formed is one half of a French bread stick or the like the latter being cut in half immediately before the foodstuff is to be prepared.

By using this method, the bread roll will be kept fresh by virtue of the complete crust around the exterior of the French bread stick or the like since the crust will only be broken when the latter is cut in half.

Since it is intended that this type of foodstuff be served on a mass basis, the other half of each French bread stick will under normal circumstances be used immediately and therefore in this way the bread roll will be kept completely fresh at leastforthe normal period of time that bread is expected to remain fresh provided the outer crust is not broken.

According to another aspect of the present invention a foodstuff of the hamburger type comprises an elongate bread roll having a toasted central blind hole formed therein into which a sauce or other liquid dressing together with a heated sausage are inserted, the diameter of the sausage being commensurate with the diameter of the toasted hole in the bread roll and the length of the sausage being at least as great as the length of the hole.

Preferably the length of the sausage is greater than the axial length of the hole so that a portion at least of the sausage extends beyond the hole even afterthe sausage has been pushed fully into the hole.

The invention will now be described by way of example with reference to the accompanying drawings.

Fig. 1 contains a series of views showing the assembly of the various constituent parts of the hamburger type foodstuff and illustrates the steps of the method of the invention, and Fig. 2 is a cross-section view through a hamburger type foodstuff of the present invention.

In Fig. 1 a French bread stick 10 is shown being cut in half by a knife 12. This gives two lengths of bread roll each with a cut end and each approximately 6" to 7" long depending on the length of the French bread stick.

In accordance with the method one of the halves of the bread stick now termed a bread roll and designated by reference numeral 14 is upturned and impaled on a heated spike 16 upstanding from a base 18. The spike 16 may be heated in any conventional manner such as by electricity or gas flame.

By leaving the bread roll 14 on the spike 16 for a given period of time, so the interior of the hole formed by the piercing action of the spike 16 becomes toasted and the interior of the hole becomes crusted and relatively impervious to liquid material such as soup or sauce.

After the required length of time which may be two or three seconds or thirty seconds as required depending on the temperature of the spike 16, the bread roll 14 is removed from the spike 16 and inverted to the position shown in Fig. 1c. Sauce or mustard or a soup-like fluid may then be poured into the crusted hole the open end of which is visible at 20. To this end a container for the sauce or like liquid material is shown at 22.

After pouring in the required quantity of sauce or other liquid, a heated sausage of the frankfurter type particularly and preferably a sausage of the type manufactured by Zam N.V. is inserted into the hole 20. The sausage is designated by reference numeral 24.

As a final embellishment the bread roll may be inserted into a conically folded serviette or paper napkin (not shown). However it will be appreciated that this is not essential to the invention since the crusted interior of the hole 20 tends to limit the amount of saturation of the bread roll by the liquid poured into the hole 20 and the result is that the bread roll remains dry and the liquid material such as the sauce poured into the interior of the roll remains inside the roll all the time that the foodstuff is being consumed.

An advantage of the invention is that the heated sausage will remain at a higher temperature for a longer period of time than would be the case if the sausage were simply sandwiched between two elongate halves of bread roll in the customary hamburger form.

The last figure in the drawing Fig. 2, shows in cross-section a bread roll 14 and a sausage 24 located therein in the toasted hole 20 with the filling of sauce or soup or like liquid material 26 at the lower end of the hole 20 trapped by the sausage on the one hand and the crusted interior of the bread roll on the other hand.

Although not shown in the drawings, an alternative foodstuff may be formed by extruding a paste or viscous like sauce into the toasted hole in place of the sausage 24. In this event the addition of a sauce or otherflavouring from a container such as 22 as shown in Fig. 1c may not be required since the seasoning or other liquid constituent such as the sauce may be included within the extruded foodstuff.

Where the extruded material has a consistency similar to that of soft ice cream, it can be poured into the toasted interior 20. Where a more viscous extruded material is used, the material can be forced into the interior of the bread stick under pressure from the extruder by providing an extruder which has a nozzle which can be introduced into the interior 20 and the foodstuff prepared by moving the bread stick off the extruding probe until the probe leaves the toasted interior whereupon the operation of the extruder is stopped.

It is to be understood that references to a hamburger type of foodstuff as used herein both in the references to the invention and in the claims appended hereto is not intended to be limiting but is intended merely to illustrate the type of foodstuff namely something sandwiched within bread and preferably heated which can be eaten as an occasional picnic type foodstuff rather than a formal foodstuff eaten off a plate.

Claims

1. A method of forming hamburger type foods- tuff comprising the steps of: -forming an elongate hole centrally along the length of an elongate bread roll, -toasting the interior of the hole of the bread roll so as to form a crusted lining thereto, and - inserting into the hole a heated foodstuff.

2. A method as claimed in claim 1 in which the heated foodstuff is a heated sausage.

3. A method as claimed in claim 1 in which the heated foodstuff is a heated viscous foodstuff in the form of a paste or cream.

4. A method as claimed in claim 1 or3 in which the foodstuff is extruded under pressure from a heated container through a probetypeoutletforfil- ling the toasted interior of the hole.

5. A method as claimed in claim 4 in which the probe-like outlet is longer than the length of the elongate hole in the bread roll so that the latter can be threaded onto the probe and with operation of the extruder, the viscous foodstuff can be extruded into the toasted interior of the bread roll as the latter is moved at a steady speed in a direction off the probe.

6. A method as claimed in claim 2 in which the diameter of the sausage is commensurate with that of the toasted hole and the length of the sausage is at least as long as the hole.

7. A method as claimed in any of the preceding claims further comprising the step of inserting into the hole as a separate step, a quantity of sauce or similar liquid dressing.

8. A method as claimed in claim 1 in which the formation of the hole and the toasting of the interior thereof are achieved in a single step by impaling the bread roll onto a heated spike the dimensions of which are such as to form within the bread roll a hole of the required length and diameter.

9. A method as claimed in any of the preceding claims in which the bread roll in which the hole is formed is obtained by cutting in half a longer bread roll in the form of a French bread stick or the like.

10. A method as claimed in claim 9 in which the axial length of the elongate hole which is toasted internally is less than the length of the bread roll so that the crust at the baked end of the bread roll is unbroken.

11. A foodstuff of the hamburger type when formed by the method of any of the preceding claims.

12. A hamburger type foodstuff comprising an elongate bread roll having a toasted central blind hole formed therein which is at least in part filled with a heated foodstuff.

13. A hamburger type foodstuff as claimed in claim 12 in which the heated foodstuff is a sausage the diameter of which is commensurate with the diameter of the toasted hole in the bread roll and the length of the sausage is at least as long as the length ofthe hole.

14. Apparatus for performing the method as claimed in claim 1 comprising a rigid elongate probe having a pointed end adapted to pierce bread, means for heating the probe and a base from which the probe extends containing control means for controlling the supply of heat to the probe.

15. Apparatus as claimed in claim 14 in which the means for heating the probe is an electric heating element within the probe and the means for controlling the supply of heat to the probe includes temperature controlled switch means for interrupting the flow of electric current to the heating element when the probe temperature exceeds a design temperature.