JPS6249030B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a package for a steamed burger in which a burger patty is sandwiched between sheets of steamed burgers divided horizontally. This relates to a manufacturing method.

The object of the present invention is to provide a steamed burger package that can be eaten without cooking by simply undergoing heat treatment such as steaming.

Conventional so-called hamburgers are prepared and sold at stores. In other words, the bread sent from the bread factory is divided into pieces at the store, and the formed hamburger ingredients are grilled to make hamburgers.The hamburger is then sandwiched between the pieces of bread along with ketchup, vegetables, etc., and heated in the microwave. It is mainly intended for consumption at stores. Therefore, shops that serve such hamburgers require equipment and space for cooking and eating, and a cooking license is required for sales, making it difficult for shops that sell other products such as confectionery shops and food shops to do so. It is not readily available for sale at specialty stores, and is mainly sold at specialty stores. As a result, hamburgers existed only in areas where there were a lot of people, such as downtown areas and near stations, and it was difficult to easily eat hamburgers in quiet areas such as residential areas far from stations.

On the other hand, frozen half-finished hamburger products that can be prepared and eaten at home are also sold, but in this case as well, the preparation must be done at home, which is time-consuming.

The inventor of this invention conducted research to develop a burger that could be easily eaten anywhere, and by using steamed buns instead of bread, it became possible to distribute and preserve it in a cold chain, and it was also possible to heat it by steaming etc. I discovered that just by doing this, you can get a very delicious steamed burger that tastes just like freshly made.
This invention was completed.

That is, the steamed burger package of this invention is
A steamed burger with a burger patty sandwiched between divided steamed buns is sealed in a container, and by freezing it immediately after production at the factory, it can be delivered and stored in a cold chain. For example, similar to Chinese steamed buns, you can simply heat the burger in a steamer without having to cook it at the store to get a steamed burger that looks just like freshly made burgers. As a result, other food stores such as confectionery stores and grocery stores without a cooking license can sell the food with simple equipment, and stores near residential areas can also easily sell it. Ta. Furthermore, by preparing frozen steamed burger packages in the freezer at home, the required number of burgers can be easily prepared by simply heating the required number of burgers when needed, which is very convenient.

To carry out this invention, steamed buns are first produced according to a conventional method, and then divided into steamed buns sheets.

That is, flour and other grains are mixed with leavening materials, seasoning materials, and other known raw materials for steamed buns, and after being left to rest as necessary, they are formed into a steamed shape, fermented if necessary, and then steamed. Steamed and steamed. The leavening raw materials used here include not only leavening agents such as baking powder, but also aerated foamed viscous substances such as yam and egg white, yeast, and the like. In particular, yeast is more desirable because it imparts a fermented odor to the steamed buns, giving it a flavor similar to bread and giving it a hot taste similar to that of a burger patty.

Divide the steamed manjiyu into multiple steamed manjiyu sheets as crosscuts.

Separately from the steamed buns, the burger patty raw material is molded into a shape compatible with the steamed buns and then heat-treated to make the burger patty.

Burger patty as used in this invention refers to meat, fish, or fish that is eaten by sandwiching it between steamed bun sheets, such as the center used for so-called patties.
Refers to cooked foods such as eggs, beans, and fruits. In other words, meat such as beef, pork, and chicken, flounder, scallops,
Seafood such as shrimp and crab is cut into a shape compatible with the steamed steamed Yu-sheet, and heat-treated after or while seasoning as desired, or meat, seafood, etc., or these and green onions. , chop vegetables such as onions, carrots, and potatoes.
Add spices, seasonings, eggs, starch, bread crumbs, bread crumbs, starch, vegetable protein, etc. to this as desired, mix, and form into a shape suitable for steamed manji Yu-sheets.
It can be made by heat treatment, or by adding flour, starch, etc. to bean paste, jam, etc., mixing it, shaping it into a shape suitable for steamed buns, and heat treatment. Heat treatment can be done by any method such as steaming, baking, or boiling, but when steaming, there is less loss of nutritional components, and when a frozen final product is heat-treated with a steamer, it is the same as a freshly made product. It adds flavor and is also appealing to people who are concerned about the presence of carcinogens in burnt parts.

Next, place the burger patty on top of the steamed steamed bun sheet, and if necessary, put ketchup on top,
Seasonings such as vegetables and side foods are placed on top, and then a steamed manjiyu sheet is placed on top of the steamed manjiyu sheet to form a steamed burger with a burger patty sandwiched between the steamed manjiyu sheets, which are divided into steamed manjiyu sheets. The burger is placed in a container and sealed to form a steamed burger package.

The seasonings used here are preferably sauces such as tomato sauce, fruit sauce, barbecue sauce, tartar sauce, brown sauce, meat sauce, mayonnaise sauce, etc., in addition to kecap sauce, and salt, soy sauce, miso, etc. can be optionally used according to preference. Is possible. In addition, side foods refer to foods that make the burger patty taste even more delicious when eaten with it, such as vegetables such as sliced onions, tomatoes and lettuce, boiled eggs, ham, etc.
Desired foods such as sausage, cheese, pineapple slices, raisins, etc. can be used depending on taste. Although any container can be used to house the steamed burger, a container made of synthetic resin such as polypropylene is preferable due to its strength and lightness.

The steamed burger package of the present invention made as described above is made of steamed burger sheets 1 and 1' which are made by dividing steamed buns into horizontal parts as shown in the drawings.
A steamed burger 3 with a burger patty 2 sandwiched therebetween is housed in a container 4, and this container is sealed with a seal portion 5, for example. Incidentally, it is also possible to combine seasonings 6 such as ketchup, side foods, etc. with the burger patty, if desired.

Note that the steamed burger package of the present invention can be eaten as is or after being heated, but if it is mass-produced in a factory,
It is also possible to freeze, deliver and preserve in a cold chain. Freezing is carried out at -15°C or lower, but rapid cooling at -30 to -80°C is preferable.
This not only suppresses deterioration such as decay, but also
The aging of starch was also suppressed, making it possible to store it for a long time. Moreover, by heat-treating this frozen steamed burger package as it is, it was possible to make a delicious steamed burger that tastes just like a freshly made one. The heat treatment at this time involves steam, microwave,
Heating with steam can be carried out by known methods such as infrared rays, electric heating, gas combustion, and deep frying, but heating with steam is very convenient and can be carried out with a simple steamer, and at the same time, it prevents drying due to heating, which is very desirable.

Next, the present invention will be explained by examples.

58 parts wheat flour, 1.8 parts yeast, 0.9 parts baking powder, 8 parts sugar, 0.5 parts salt, 2.5 parts margarine
After the dough was left to rest, the dough was mixed with 27 parts of water.The dough was divided into portions by weight for one manjiyu, formed into a manjiyu shape, and then fermented at around 50°C for about 30 minutes. Next, it was placed in a steamer and steamed at 95-99°C for about 12 minutes to obtain steamed manjiyu. This steamed manjiyu was cut crosswise and divided into two to form steamed manjiyu sheets.

Separately, 35 parts of pork ground in a meat grinder, 10 pieces of chopped onion
1 part, bread crumbs 8 parts, vegetable protein (granules) 7 parts, chopped green onions 4 parts, lard 2.5 parts, chemical seasoning 2 parts,
Mix 1.8 parts of starch, 0.8 parts of salt, 0.4 parts of whole ginger, 0.2 parts of spices, and 20 parts of water, form it into a disk shape the size of a steamed manji Yu sheet, and steam it at 95-99℃ for about 12 minutes. It was a burger patty.

Next, place the burger patty on top of the steamed manjiyu sheet, put ketchup on top of it, then put another steamed manjiyu sheet on top, and put kechiyatsup between the two halves of the steamed manjiyu sheet to make the burger patty. It was a steamed burger that was sandwiched between two sides.

Next, the steamed burger was placed in a foamed plastic container with a lid, the lid was placed on the container, and the container was sealed to obtain a steamed burger package.

This steamed burger package is convenient to carry, and when it has cooled down, it can be heated in a steamer and it will be in the same state as it was immediately after it was made.

Further, this steamed burger package was cooled to -30 to -35°C using liquid nitrogen, rapidly frozen, and then stored in a freezer for about 3 months. When this stored frozen steamed burger package was placed in a steamer without being thawed and heat-treated, it was found that the steamed burger sheet did not absorb any excess water, probably because it was sealed in the container. The result was a very delicious steamed burger that was warmed up and just as freshly made.

[Brief explanation of the drawing]

The drawing is a partially cutaway perspective view of an embodiment of the steamed burger package of the present invention. 1, 1': Steamed steamed Yu sheet, 2: Burger patty, 3: Steamed burger, 4: Container, 5: Container seal part, 6: Seasoning.

Claims (1)

[Scope of Claims] 1. A steamed burger characterized in that a steamed burger, in which a burger patty is sandwiched between steamed steamed bun sheets divided horizontally, is enclosed in a container. packaging. 2 (a) Mix the ingredients for steamed manjiyu according to a conventional method, shape it, and steam it to make steamed manjiyu,
Next, the steamed manjiyu is cut horizontally and divided into a plurality of pieces to form steamed manjiyu sheets. (b) After shaping the burger patty raw material into a shape compatible with the steamed bundling sheet, it is heat-treated to make a burger patty. (c) Place the burger patty on top of the steamed manji Yu sheet, and if necessary, put ketchup, seasonings such as vegetables, and side foods on top, then put the steamed manji Yu sheet on top, and then place the steamed manji Yu sheet on top. A steamed burger with a burger patty sandwiched in between. (d) Place the steamed burger in a container and seal it. A method for producing a steamed burger package, characterized by carrying out the above (a) to (d) in sequence.