GB2302256A - Burger bun - Google Patents

Abstract

A bun or roll has a recess or hollow therein for holding a filling, e.g. a burger or sausage.

Description

RECESSED BUN / LOAF: BUN2 This invention relates to the functionality of a Bun or Loaf of any shape for example: square, circular, round ended such as a Hot Dog Roll, or elliptical etc. For simplicity, I am using a Circular Burger Bun, as this is the most commonly used shape.

Burger Buns are in common use in fast food restaurants & are also for sale in supermarkets & bakers. They are a circular soft breaded roll. When in use, the middle is cut into two sections, so that the burger is mounted in the middle in a sandwich like manner. In more recent versions, the bun comprises of 3 or more sections so as to accommodate more than one burger.

Existing Burger Buns as described, are used to hold not just the burger, but also salad, relish & any other filling such as onions. with this conventional design, the burger as well as the filling tends to slip out. The problem is even more accentuated when two burgers or more are used as with the 3 piece version outlined above. This can cause potential health & safety problems if the freshly cooked hot burger & filling slip out & scold one's hands when eating.

The new Recessed Burger Bun: BUN2, is identical in outward appearance to the Existing Bun, but has an interior recess in the middle to match the shape of the burger, with additional space for the salad & relish filling. For illustrative purposes I have chosen to show only a twin sectioned bun combination, with a circular interior hollowed out so that the edges around it form a lip, which is higher in depth than the area contained within. However, as this invention relates to functionality only, the same principal would apply to a 3 piece or multiple section bun as well.

A specific embodiment of the invention will now be described by way of example with reference to the accompanying drawing in which: Figure 1 shows a top perspective view of my new Burger Bun in closed position, comprising of top section (a) & bottom section (b). This illustration shows BUN2 in combination suitable for accommodating 1 burger.

Figure 2 is a side perspective view of Figure 1.

Figure 3 is bottom plan view of Figure 1.

Figure 4 is a sectional side elevation taken along line 2-2 of Figure 2.

Figure 5 is a interior top plan view of Figure 1 with sections (a) & (b) in open position.

Figure 6 is an exterior bottom plan view of Figure 1 in opened position. (Sections are shown in reverse position to Figure 5).

Figure 7 is as per Figure 4, but relates to the functionality of BUN2 , when held.

Figure 8, illustrates the recommended method of shaping the interior section of BUN2.

Referring to Figure 7 of the drawing, the interior section of the bun which is thinner in depth than the surrounding edges, provides a space to contain the Burger & BR< Filling by wedging it within the shaded area marked XX. When BUN2 is grasped by hand between the thumb & fingers along a-b, pressure is applied. The Burger & BR< Filling is completely encased along the sides of BUN2, so that neither the Burger or the Filling can slide out. A modified version of BUN2 can be made, so that the recess is less depressed, to enable part of the Burger & Filling to be visible when eaten, but this is purely for eye appeal.

The process to obtain the recess as described in the example above can be by any means for example: cutting, moulding (i.e. using a mould), or pressing with a suitable shaped tool. Other innovative methods, may include the use of hot air directed at the right controlled pressure, along the centre of the dough in an oven, during baking. The invention however, relates specifically to the functionality of the design, but would only seek protection with regard to the process of manufacture if it were to restrict the manufacture of the invention providing a patent had not yet been applied.

The method obtained most successfully to date, is by using a flat cylindrical shaped tool of suitable cross sectional diameter. This is shown in Figure 8. The freshly baked dough is first sliced into two, so that the interior sections are facing upwards.

By pressing down on the fiat surface of each section, a circular recess is obtained.

The degree of depth of recess will be determined by the weight of the tool & the pressure applied. The ability of the recess to be retained, will depend upon its consistency, temperature & time of baking, as well as the time duration after it has been baked, when the Bun is shaped as described. A Bun pressed say 1 hour after baking, will have a lower resilience factor, than one just taken out of the oven. Other methods for consideration, may include the use of a glaze or sesame layer etc around the surface of the Bun, so as to assist the retention of the recess. Please note that this method has only be used in very small scale production only & the precise method & procedure has yet to be tested for full scale production.

Claims (13)

1 A Recessed Bun I Loaf has an interior to prevent Food & Filling slipping out.

This can apply to any shaped bun but example is given in the form of a Burger Bun with circular recessed interior, sliced along the middle.

2 A Recessed Bun I loaf as claimed in 1 can help to improve the safety standards of Burger Buns by preventing spillage on to one's hands when eating.

3 A Recessed Bun / Loaf as claimed in 2, is less messy

4 A Recessed Bun / Loaf can be applied to any shape eg Square, Circular, Corned Oblong (Hot Dog Bun), Elliptical etc. The advantage being to contain the food & the Filling, without the need for using a Self Sealing Toasted Sandwich Maker. It can be toasted in a grill with the Food & Filling inside to achieve a similar unsealed version of the Toaster described, or left Untoasted.

5 A Recessed BUN / Loaf as claimed in 4, can be displayed as an open sandwich so that the recess is visible from above.

6 A Recessed BUN / Loaf as claimed in 5, is more compact than the existing Bun owing to the fact that the Food & the Filling do not project outwards along the sides, with fully encased versions not showing the interior contents.

7 A Recessed BUN / Loaf as claimed in 6, is easier to hold, in that it prevents spillage of its contents.

Amendments to the claims have been filed as follows 1 A Recessed Bun / Loaf as its name implies has a recess or hollowed out interior around which the edges form a lip which is higher in depth than the area contained within, so as to prevent food from slipping out.

2 A Recessed Bun I Loaf as claimed in 1 can be used with soft or minced filling as well as solid food, however the main novelty is that it is especially effective with solid food which is secured & wedged in place when held & prevents lateral spillage around the edges of the bun.

3 A Recessed Bun / Loaf as claimed in 2 has a recess which matches that of the food contents contained within. For example an elliptical recess to match the shape of a Hot Dog or Sausage, or a circular recess to match the shape of a Beefburger & BR< Filling. Another example could include a square recess with ridged interior to match the shape of a Square Fishburger with a ridged surface.

4 A Recessed Bun / Loaf as claimed in 3 is identical in outward appearance to a Bun / Loaf of any shape, however as this patent concems the functionality of the design and in order to simplify matters, example is given in the form of a Burger Bun with circular recessed interior sliced horizontally along the middle.

5 A Recessed Bun/Loaf as claimed in 4 may be split into three or more sections i.e.

multi-layered with a intermediate section which is recessed from above & below so as to more easily accommodate 2 or more Burgers & Filling stacked on top of each other without falling out.

6 A Recessed Bun/Loaf as claimed in 5 may be arranged so that 2 Burgers or more together with the Filling can be positioned along side each other for example in a Long Roll of sufficient length & width.

7 A Recessed Bun / Loaf as claimed in 6 can be made of dough or any other substance for example: sponge or pastry.

8 A Recessed Bun/Loaf as claimed in 7 can be Self Moulding, that is to say that a special recipe could be used to enable the Bun to wrap round the Burger & Filling & BR< so mould to fit its interior contents exactly.

9 A Recessed Bun I Loaf as claimed in 8 may have an interior with glazed surface or sesame layer to assist in the retention of recess during or after baking and to possibly enhance its flavour and texture.

10 A Recessed Bun I Loaf as claimed in 9 may have an exterior with glazed or sesame surface. A special thick see- through edible glaze which solidifies like rice paper could be applied around the opening of the Bun after Food & Filling is placed inside to assist in preventing spillage.

11 A Recessed Bun / Loaf as claimed in 10 may have a full recess so as to fully encase the Food & its Filling to improve heat retention & reduce exposure to germs in the atmosphere..

12 A Recessed Bun / Loaf as claimed in 11 may have a reduced recess so as to help retain the Food and Filling whilst allowing it to be seen from the outside, however this is purely for eye appeal.

13 A Recessed Bun as claimed in 12 may be modified so as to have a wide slot cut out horizontally through the middle of one side, to enable Food & Filling to be positioned through the opening & seal in food around the closed ends. (Please see Fig 4 b).