JPS635493Y2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a hamburger steak topped with an egg, and more specifically, to a hamburger steak in which a so-called fried egg is firmly and stably placed on a hamburger stand, and the yolk part is well-shaped.

Recently, prepared foods sold at room temperature or chilled,
Retort foods, frozen foods, etc. have become popular, and they not only reduce the labor of housewives at home, but are also used in restaurants, etc., and as a result, the variety has diversified, and their flavor and texture have improved, making dining tables more lively. As one of these foods, hamburger steaks have traditionally been processed and cooked from the raw materials in restaurants and cafeterias, but recently, due to improvements in the eating habits of Japanese people, instant hamburger steaks have become popular as a home food, and there are many different varieties. It's becoming more diverse. By the way, although some restaurants and drive-ins offer a variation of hamburger steak with a fried egg on top of the hamburger stand, this type of instant hamburger steak is not mass-produced at a food manufacturing factory. It is not proposed as a product for For example, one proposed method is an instant hamburger steak in which a heat-molded egg is placed on a hamburger stand. This hamburger steak is used for school lunches, etc., and is usually made by making a recess on the surface of a hamburger stand made of beef, pork, etc., and placing it in a stick-shaped two-layer food (usually It is made by inserting round slices of Etsugrol) and then heating and solidifying the whole thing.

However, this hamburger steak only has an egg that has been heated and solidified and then sliced on top.
Since the egg has almost no adhesive strength to the hamburger plate, it will peel off from the hamburger plate just by turning it over, and its food properties will not be fully demonstrated. From this point, as described in Japanese Patent Application Laid-Open No. 55-29928,
A hamburger steak has been proposed in which an egg white is interposed between a hamburger base and a heated and coagulated egg (so-called fried egg) to firmly bind the two. However, this hamburger steak requires a lot of effort to make the fried eggs stick together through the egg whites, and the egg whites become thicker due to the intervening egg whites, resulting in an unnatural texture and flavor of the fried eggs. If there is a shortage, the product value will decrease as a result of poor adhesion.

The purpose of the present invention is to solve these problems, and specifically, despite the fact that a so-called fried egg is placed on a hamburger plate, the fried egg does not peel off and is held integrally with the hamburger plate. We propose a hamburger whose texture and flavor are similar to those topped with a hand-made fried egg made by roasting a raw egg cracked on a hamburger stand along with the hamburger.

That is, the present invention is characterized in that an egg yolk of a predetermined shape is placed directly on a plate-shaped hamburger plate, and an egg white layer is formed by covering part or all of the hamburger plate and the exposed surface of the egg yolk. .

Embodiments of the present invention will be described below with reference to the drawings.

First, FIGS. 1 and 2 are a plan view of a hamburger steak according to an embodiment of the present invention and a vertical cross-sectional view thereof taken from the A-A direction, and the hamburger stand designated by the reference numeral 1 is made of minced meat as usual. Beef cut into thin strips,
It is made by kneading pork, beef tallow, etc. with onions, bread crumbs, vegetable protein, seasonings, etc. and molding it into a plate shape. The shape of this hamburger stand 1 may be an oval shape as usual, but if it is constructed so that a recess 2 is formed as shown in Figs. This is preferable because it does not spill over the hamburger stand during the process.

Furthermore, approximately in the center of the recess 2 of the hamburger stand 1, an egg yolk 3 molded into a desired shape, such as a hemispherical shape, is placed. The egg yolk 3 is given a certain degree of viscosity that allows for moldability, and the egg yolk dough is molded into a desired shape, such as a hemispherical shape, using a cutting die or the like. The egg yolk dough has a certain degree of moldability as long as it has egg yolk as its main component and has a predetermined viscosity, so any dough can be used. For example, when using a fresh egg yolk or an egg yolk obtained by thawing a frozen egg yolk as the main ingredient, it may be heated to give the desired viscosity, or a thickener may be added to give the desired viscosity. In either case, add salt, sugar, seasonings, preservatives, etc. as necessary to improve the flavor.
Taste, texture, etc. can be adjusted.

Next, an egg white layer 4 is formed to cover part or all of the surface of the hamburger base 1 and the exposed surface of the egg yolk 3, and the egg yolk 3 is supported on the hamburger base 1. The egg white layer 4 is usually composed of coagulated egg white liquid,
Fresh egg whites or thawed frozen egg whites as they are,
Water, salt, sugar,
Egg white liquid to which seasonings, preservatives, etc. have been added can also be used.

As described above, the egg yolk 3 is placed approximately in the center of the recess 2 of the hamburger stand 1, and the egg yolk 3 and the surface area of the recess 2 where the egg yolk is not placed are covered with an egg white layer 4. be. The appearance of this hamburger steak is as shown in FIG. 1, in which a fried egg consisting of an egg yolk 3 and an egg white layer 4 is placed on a hamburger stand 1. Furthermore, although the egg yolk 3 is placed directly on the hamburger plate 1 and is not bonded via the albumen during this time, the egg yolk 3 is integrally bonded to the albumen layer 4, and thereby the egg yolk 3 is placed on the hamburger plate 1. On the other hand, it is held stably, and even if you tilt or turn the egg-topped hamburger steak, the egg will not fall off, and it is as good as a hamburger steak with a hand-made fried egg on top.

In other words, unlike conventionally known hamburger steaks with heated and coagulated eggs placed on them, the egg-topped hamburger steak of the present invention has the egg yolk in direct contact with the hamburger plate without the egg white intervening. Cover the above item with a sheet, fix the sheet to the loading platform with the hook at the end of the sheet, pour liquid egg white over the egg yolk area, and heat and coagulate it.The yolk area is then covered with the heat-coagulated egg white area to create a hamburger. Since it is firmly fixed to the stand, the egg placed on the hamburger stand will not be easily peeled off from the hamburger stand before eating.

Also, the taste is different from that of a fried egg hamburger made by pouring a whole egg onto a hamburger base and frying it, and since the egg white portion does not become thick as in a fried egg hamburger made by adhering a fried egg to the hamburger with egg white interposed therebetween, the resulting hamburger has a natural texture and flavor similar to that of a handmade fried egg hamburger.

In addition, a book in which the egg yolk dough is molded into the desired shape using a cutting die, etc., placed on a hamburger table, liquid egg white is poured from above to cover the egg yolk, and then heated and coagulated into the mold. The invented egg-topped hamburger steak is significantly less likely to produce defective products or deformed egg yolks than a fried egg hamburger steak that is cracked and roasted on a hamburger stand, so it can be mass-produced continuously at a food manufacturing factory.

It is also conceivable to crack a fresh egg and drop the egg yolk and egg white onto a hamburger stand to heat and coagulate, as in the commonly used method for frying fried eggs.
However, in order to do this in mass production, there are problems with the egg-breaking process, and the membrane surrounding the egg yolk is easily torn and broken when it is dropped in mass production, and even if the membrane does not break, it is transferred to the heating and coagulation process. It is not possible to mass-produce the product because it often loses its shape due to vibration or the like during the manufacturing process, resulting in a large number of defective products.

In addition, after placing the egg yolk on the hamburger stand as described above and pouring the egg white liquid on top of it, steam it in a continuous steamer at 100-110℃ for 5-10 minutes, or roast it in an oven. Cool packaging is sufficient.

In addition, the size of the yolk to be molded should correspond to that of a chicken egg, and the size of the molded egg yolk should correspond to that of a quail egg.

[Brief explanation of the drawing]

1 and 2 are a plan view and a sectional view of a hamburger steak according to an embodiment of the present invention. Code, 1...hamburger stand, 2...recess, 3...
...Egg yolk, 4...Egg white layer.

Claims (1)

[Scope of utility model registration request] An egg-topped hamburger steak characterized by placing an egg yolk of a predetermined shape directly on a plate-shaped hamburger stand, and forming an egg white layer covering part or all of the hamburger stand and the exposed surface of the egg yolk.