KR102586486B1 - Tempura burger manufacturing method using sealing device - Google Patents

Abstract

The present invention relates to a method for manufacturing a fried burger using a sealing device, comprising a bun manufacturing step, a patty manufacturing step, a vegetable preparation step, a burger manufacturing step, a sealing step, and a frying step. In addition, the sealing device used in the sealing step comprises: a main body; a base plate having a first mounting unit for receiving a lower portion of the burger and installed on an upper surface of the main body; a pressing plate having a second mounting unit for receiving an upper portion of the burger and pressing the burger while being lifted and lowered on the upper portion of the base plate; a driving means for lifting and lowering the pressing plate; and a plate lifting and lowering guider for guiding the installation of the driving means and the lifting and lowering of the pressing plate by the driving means. Therefore, a crispy texture and taste that cannot be felt in a regular burger can be expected by manufacturing the burger, sealing the edge of the burger perfectly through the burger sealing unit, and then frying the same using oil or air at an appropriate temperature and time.

Description

Tempura burger manufacturing method using sealing device}

The present invention relates to a method of manufacturing a fried burger using a sealing device, which uses a sealing device having a predetermined structure to prevent the contents including patties, vegetables, sauce, etc. in the burger from coming out during sealing, and sealing in this way. This relates to a method of manufacturing fried burgers using a sealing device invented to fry the burgers so that they can be expected to have a crispy texture.

A burger (hamburger) is a food eaten with various contents such as patties, vegetables, sauces, etc. between buns. Due to the influence of busy lifestyles, people of all ages and genders are using it as a meal replacement.

Various types of burgers are being developed depending on the type of contents, i.e. patties, sauces, etc., but the texture of the bread that can be felt as a food with contents placed between grilled bread is inevitably limited.

In particular, techniques such as frying patties are being developed to bring out the popular crispy texture, but simply frying the patties is limited in expressing the crispy texture.

Domestic Patent Publication No. 10-1104547 (2012. 01. 11.) Domestic Patent Publication No. 10-2017-0126194 (2017. 11. 17.)

The purpose of the present invention is to provide a method for manufacturing fried burgers using a sealing device that can fry hamburgers in oil to maintain a crispier texture and maximize taste.

Another problem of the present invention is to manufacture fried burgers using a sealing device that can improve the perfection of fried burgers through a method of manufacturing fried burgers using a device that seals the edges of the burger to prevent the contents from spilling when frying the burger. The goal is to provide a method.

The problems to be solved through various embodiments of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

The method of manufacturing a fried burger according to the present invention may include a bun manufacturing step, a patty manufacturing step, a vegetable preparation step, a burger manufacturing step, a sealing step, and a frying step.

At this time, the bun manufacturing step includes manufacturing the upper and lower buns by fermenting and baking using dough containing strong flour, medium-sized flour, dry yeast, sugar, salt, milk, butter, and paste. .

In addition, the patty manufacturing step includes mixing minced meat prepared by mincing raw meat or vegan ingredients with a seasoning sauce containing soy sauce and a rice cake member to form a flat cylindrical patty, and then grilling it on a grill to prepare the patty.

In addition, the vegetable preparation step includes cleaning and washing various vegetables added to the contents, cutting them into appropriate sizes, and then adding various sauces to them.

Additionally, the burger manufacturing step includes manufacturing a burger by placing the patty and vegetables between the lower bun and the upper bun of the prepared burger and topping it with sauce.

In addition, the sealing step includes seating the burger manufactured in the burger manufacturing step on a sealing device, pressing the burger up and down using the sealing device, and forming a burger seal on the edge of the burger to prevent the contents from spilling out. do.

At this time, the sealing step includes seating the burger on a base plate of a sealing device having a first seating portion on which the lower bun is seated; lowering a pressing plate on which a second seating portion on which the upper bun is seated is formed and pressing the burger from the top to the bottom for a predetermined period of time; When the burger is compressed due to the lowering of the pressing plate, a portion of the upper edge and the lower edge of the bun are formed with a sealing portion molding protrusion formed on the outside of the first seating portion and a sealing portion molding groove formed on the outside of the second seating portion. A step in which the burger sealing part is formed while being pushed into the gap between the two; a step of integrally thermo-compressing the burger sealing portion, which is formed while being pushed into the gap, by heat generated from the base plate and the compression plate; raising and lowering the pressing plate; It includes: lifting the burger with the burger sealing portion molded on the edge from the first seating portion of the base plate.

In addition, the frying step includes frying the sealed burger using oil or air at a preset temperature and for a preset time to produce a fried burger.

Additionally, the sealing device includes a main body; a base plate installed on the upper surface of the main body and having a first seating portion that accommodates the lower bun of the burger; a pressing plate that has a second seating portion that accommodates the upper bun of the burger and moves up and down on the upper part of the base plate to press the burger; Drive means for raising and lowering the pressing plate; and a plate lifting guider that guides the installation of the driving means and the lifting and lowering of the pressing plate by the driving means.

In addition, on one side of the upper surface of the main body, a plurality of operation buttons and display members may be installed on the outer front, and an operation and control panel with a control unit installed inside may be further installed.

In addition, the main body includes a hollow rectangular case-shaped body portion with a pair of doors installed at the front opening; It may include a plurality of casters provided with a brake and installed at four corners of the bottom of the body.

In addition, it may further include a heating means installed on at least one of the base plate and the pressing plate, and applying heat to the burger to heat-press the edge of the burger when the pressing plate presses the burger. .

In addition, it may further include a temperature sensor installed on at least one of the base plate and the compression plate and measuring the temperature of the base plate and the compression plate heated by a heating means.

Additionally, the driving means for raising and lowering the pressing plate may include an air cylinder. Furthermore, the air cylinder may include at least one installed unit.

In addition, the control unit stores the pressure applied by the pressing plate, the desired heating temperature of the heating means, the pressing time, etc., which are arbitrarily set by the operator through various operation buttons, and uses these to drive the driving means and the heating means. It may include controlling.

Additionally, a shock absorbing unit may be further installed on the lower side of the base plate.

In addition, the control unit may further include operating by reducing the speed in a certain section where the compression plate approaches the base plate through speed control of the driving means when lowering the compression plate through the driving means. there is.

In addition, a sealing portion molding protrusion is formed on the outside of the first seating portion, and a sealing portion molding groove is formed on the outside of the second seating portion opposite to the sealing portion molding protrusion, so that a portion of the outer surface of the contact portion of the upper bun and the lower bun of the burger is simultaneously formed. It may include one that is heat-compressed at the same pressure to prevent the source from pouring in one direction or leaking to the outside.

In addition, a pair of plate coupling rods are installed on both sides of the bottom of the compression plate, and a pair of coupling rod insertion grooves are formed on both sides of the upper surface of the base plate into which the plate coupling rods are inserted when the compression plate is lowered. You can.

In addition, the plate lifting guider includes a plurality of guide rods installed vertically at predetermined intervals in the front, rear, left, and right directions on the upper surface of the main body; a top plate installed on the upper surface of the plurality of guide rods; Guide rods on both sides are coupled within a pair of guide rod coupling holes formed on one side, and the other side is coupled to both sides of the compression plate, so that the compression plate is raised and lowered in response to the operating direction of the driving means. board; And each of the guide rods is coupled to the outer surface of the guide rod to be capable of being lifted, and the outer surface is fixed through the guide rod coupling hole of the plate guide plate, and prevents the plate guide plate from moving up and down along the guide rods. It may include a plurality of plate flow prevention tubes.

In addition, a plurality of buffering means are further installed on the outside of the bottom of the guide rods, and the pressure and impact force generated when the plate flow prevention pipes are lowered are transmitted to the buffering means at the top of the buffering means to prevent damage. It may include further installing a plurality of shock absorbing means and damage prevention members.

Specific details of other embodiments are included in the detailed description and drawings.

According to embodiments of the present invention, in the method of manufacturing a fried burger using a sealing device, a burger is manufactured, the edge of the burger is completely sealed through the burger sealing unit, and then fried using oil or air at an appropriate temperature and time. Through these steps, you can expect a crispy texture and taste that cannot be found in regular burgers.

In particular, in the sealing step, a burger sealing part is formed on the edge of the burger seated on the base plate using a pressing plate that is raised and lowered in the vertical direction, thereby sealing the burger perfectly to prevent the contents of the burger from spilling out during sealing. This ensures that the contents such as vegetables, patties, and sauces placed between the upper and lower buns are maintained in appropriate amounts, so not only can an optimal taste harmony be expected, but the shape of the burger is not disturbed even when fried, so the product It has the effect of increasing the level of completeness.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 is a step-by-step block diagram illustrating a method of manufacturing a fried burger according to the present invention.
Figure 2 is a detailed block diagram of the sealing step in the method of the present invention.
3 and 4 are schematic front and side views of the sealing device according to the present invention.
Figure 5 is a perspective view of the base plate and compression plate of the sealing device according to the present invention in a separated state.
Figure 6 (a) (b) is a cross-sectional view of the base plate and the compression plate in the separated and combined states of the sealing device to which the present invention is applied.
Figure 7 is a schematic plan view and partially enlarged cross-sectional view of a base plate and a compression plate to which another embodiment of the device of the present invention is applied.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, since various changes can be made to the embodiments, the scope of rights of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.

The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

In addition, when describing with reference to the accompanying drawings, identical components will be assigned the same reference numerals regardless of the drawing symbols, and overlapping descriptions thereof will be omitted. When describing an embodiment, if it is determined that a detailed description of related known technology may unnecessarily obscure the gist of the embodiment, the detailed description will be omitted.

Additionally, when describing components of the embodiment, terms such as first, second, A, B, (a), and (b) may be used. These terms are only used to distinguish the component from other components, and the nature, order, or order of the component is not limited by the term. When a component is described as being “connected,” “coupled,” or “connected” to another component, that component may be directly connected or connected to that other component, but there is no additional component between each component. It should be understood that may be “connected,” “combined,” or “connected.”

Components included in one embodiment and components including common functions will be described using the same names in other embodiments. Unless stated to the contrary, the description given in one embodiment may be applied to other embodiments, and detailed description will be omitted to the extent of overlap.

Hereinafter, with reference to the attached drawings, the operating conditions according to each configuration, including preferred embodiments according to the present invention, will be described in detail as follows.

Figure 1 shows a step-by-step block diagram for explaining the method of manufacturing a fried burger according to the present invention, and Figure 2 shows a specific block diagram of the sealing step in the method of the present invention.

In addition, Figures 3 and 4 show a schematic front view and side view of the sealing device according to the present invention. Figure 5 is a perspective view showing the separated state of the base plate and compression plate of the sealing device according to the present invention.

In addition, Figure 6 (a) (b) shows a cross-sectional view of the separated and combined state of the base plate and the compression plate among the sealing devices to which the present invention is applied, and Figure 7 shows the base plate and the compression plate to which another embodiment of the device of the present invention is applied. A schematic plan view and partially enlarged cross-sectional view are shown.

According to this, the fried burger manufacturing method using the sealing device according to the present invention is largely divided into a bun manufacturing step (S1), a patty manufacturing step (S2), a vegetable preparation step (S3), and a burger manufacturing step ( It may include S4), sealing step (S5), and frying step (S6).

At this time, the bun manufacturing step (S1) involves mixing strong flour, medium-sized flour, dry yeast, sugar, salt, milk, butter, paste, and water in an appropriate ratio to make dough, followed by fermentation and baking ( This is the step of manufacturing the upper bun (TB) and lower bun (BB) through baking.

For example, in the bun manufacturing step (S1), strong flour and all-purpose flour are mixed, and dry yeast, sugar, salt, milk, butter, paste, and water are added to the mixed flour in an appropriate ratio and mixed. After kneading, the dough is fermented at 18-22°C for 40-80 minutes, the fermented dough is divided into quantities corresponding to one bun, and the divided dough is fermented at 5-10°C for 20-30 hours. Aging may include baking the aged dough in an oven at 280 to 320°C for 40 to 120 seconds.

In the process of mixing and kneading dry yeast, sugar, salt, milk, butter, paste, and water in an appropriate ratio to the mixed flour, additional water and olive oil are added to the first dough to make 2. It may further include the tea kneading process.

The various materials used in the bun manufacturing step (S1) are not limited in the present invention, and various buns can also be manufactured using various materials according to the taste of the manufacturer or consumer.

In addition, in the patty manufacturing step (S2), minced meat prepared by mincing raw meat or vegan ingredients is mixed with seasoning sauce containing flavoring salt or soy sauce and rice cake ingredients to form a flat cylindrical patty of the desired size, and then grilled on a grill. This is the step of making patties.

In the patty manufacturing step (S2), various types of patties can be manufactured depending on the type of raw meat or vegan material to be used as the main ingredient. For example, soy sauce is included in minced meat prepared by mincing beef ribs and beef roe. Mix the seasoning sauce and rice cake ingredients, or mix tomato sauce, onion, minced beef, unsalted butter, flavored salt, and boiled penne, or mix fresh cream, bacon, king oyster mushroom, onion, unsalted butter, flavored salt, and boiled penne into a flat cylindrical shape. You can also make patties by putting the formed patty dough on a grill and grilling it.

At this time, the method of grilling the patty is, for example, to set the internal temperature of the grill to 150 to 160 degrees Celsius and grill it for 3 minutes to 3 minutes and 30 seconds and then rest for 2 minutes. Since they differ depending on their size and thickness, the temperature and time are not limited to the above examples.

The various materials used in the above-described patty manufacturing step (S2) are also not limited to the present invention, and various patties may be manufactured using various materials according to the taste of the manufacturer or consumer.

In addition, the vegetable preparation step (S3) is a step of preparing and washing various vegetables added to the contents, cutting them into appropriate sizes, and then adding various sauces to them.

At this time, the vegetables may include cabbage, lettuce, tomatoes, onions, greens, lettuce, chives and radishes, and as the sauce, hamburger sauce sold on the market can be used, as well as balsamic sauce and tomato sauce. etc. can be used separately or in combination.

Therefore, the various vegetables or sauces used in the vegetable preparation step (S3) are not limited in the present invention, and various vegetables can be selected and used according to the taste of the manufacturer or consumer, and the sauces can also be separately prepared and used in various ways. You can choose from a variety of sauces available on the market and use them individually or mix them in the desired ratio.

In addition, the burger manufacturing step (S4) involves manufacturing a burger by placing the prepared patty and a desired amount of vegetables between the lower bun (BB) and the upper bun (TB) of the prepared burger and topping it with a sauce prepared in the desired form. It's a step.

In addition, in the sealing step (S5), a burger sealing portion (BS) having a ring-shaped border is formed at the contact portion between the upper bun (TB) and the lower bun (BB) of the burger using a sealing device to be described later. It's a step.

If the sealing step (S5) is described in more detail with reference to FIG. 2, the burger seating step (S51), the burger pressing step (S52), the burger sealing portion (BS) forming step (S53), and the burger sealing portion (S53). (BS) may include a heat compression step (S54), a decompression step (S55), and a burger separation step (S56).

At this time, in the burger seating step (S51), the burger manufactured in the burger manufacturing step (S4) is placed on the base plate 200 of the sealing device on which the first seating portion 210 on which the lower bun (BB) is mounted is formed. This is the settling stage.

In addition, the burger pressing step (S52) lowers the pressing plate 300 on which the second seating portion 310, on which the upper bun (TB) of the burger is seated, is formed, and presses the burger from the top to the bottom for a predetermined time (e.g. This is the pressurizing step (for 10 to 30 seconds).

In addition, in the burger sealing portion (BS) forming step (S53), when the burger is compressed due to the lowering of the compression plate 300, the edge of the upper bun (TB) and a portion of the edge of the lower bun (BB) It is pushed into the gap between the sealing part molding protrusion 220 formed on the outside of the first seating part 210 and the sealing part molding groove 320 formed on the outside of the second seating part 310, forming the burger sealing part (BS). This is the stage where it is molded.

In addition, the burger sealing portion (BS) thermocompression step (S54) is performed by forming the burger sealing portion (BS) while being pushed into the gap between the sealing portion molding protrusion 220 and the sealing portion molding groove 320. Integrally thermally compressed by heat (for example, 150 to 180°C) generated from the base plate 200 and the compression plate 300, each of which is provided with a heating means 700 and heated to a predetermined temperature. This is the stage where it becomes possible.

Here, as a method of applying heat to the burger sealing portion (BS) and integrally thermocompressing it, heat is generated throughout the base plate 200 and the compression plate 300, each of which is equipped with a heating means 700 as described above. It is not limited to thermocompression using heat.

For example, among the base plate 200 and the pressing plate 300, the heating means 700 is provided only around the sealing portion molding protrusion 220 and the sealing portion molding groove 320, and the burger is pressed. By operating the heating means 700 only at a predetermined time, the burger sealing portion BS is integrally heated using heat generated only around the sealing portion molding protrusion 220 and the sealing portion molding groove 320. A method of compressing may also be included.

In addition, the pressing step (S55) is a step in which the pressing plate 300, which is pressing the burger, is lifted and spaced away from the base plate 200.

In addition, in the burger separation step (S56), the burger with the burger sealing portion (BS) molded on the edge exposed due to the elevation of the pressing plate 300 is placed on the first plate of the base plate 200. This is the step of lifting from the seating portion 210 and transferring it to a specific container.

In other words, in the sealing step (S5), the burger manufactured in the burger manufacturing step (S4) is seated on the first seating portion 210 formed on the base plate 200 of the sealing device, and the driving means 400 is used. The burger is pressed by lowering the pressing plate 300 equipped with the second pressing portion 310 toward the base plate 200, between the lower bun (BB) and the upper bun (TB) of the burger. A burger sealing portion (BS) having a ring-shaped border is provided at the contact area between the upper bun (TB) and lower bun (BB) of the burger to prevent contents such as various vegetables and sauces, including the pad, from spilling out. It will be molded.

In addition, the frying step (S6) is a step of producing a fried burger by frying the sealed burger using oil or air at a preset temperature and for a preset time.

The frying device used in the frying step (S6) may include a fryer that heats oil and frys food in the heated oil, and an air fryer that removes moisture from the food using hot air drying in the furnace. there is.

At this time, when frying a burger using a fryer, it is preferable to place the sealed burger in oil heated to 160-170°C and fry it for 1 minute 30 seconds to 2 minutes 30 seconds, and fry the burger using an air fryer. When serving, it is preferable to place the sealed burger in the furnace of the air fryer and fry it by operating it for 10 to 15 minutes while setting the internal temperature to 210 to 230 ° C.

The fried burger completed through the frying step (S6) as described above, although not shown, may further include being provided to consumers through a subsequent oil removal step and packaging step.

Meanwhile, an example of the sealing device applied in the sealing step (S5), as shown in Figures 3 to 6 (a) (b), largely consists of a main body 100, a base plate 200, and a compression plate. It may include (300), a driving means (400), and a plate elevating guider (500).

In addition, the sealing device may further include an operation and control panel 600 installed on one side of the upper surface of the main body 100.

At this time, the main body 100 may include a body portion 110 and a plurality of casters 120, etc.

In addition, among the components of the main body 100, the body portion 110 is hollow so that various tools can be accommodated or facilities such as an air compressor and various electrical equipment for operating the driving means 400, which will be described later, can be installed therein. It is formed to have a square box shape, and a pair of doors 130 may be installed at the front opening of the body portion 110.

In addition, the body portion 110 is not limited to having only the front opening, and if necessary, at least one of the rear or both sides may be further opened and a door may be installed thereon. In addition, It can also be formed to have a polygonal shape, such as a cylindrical shape, hexagonal shape, or octagonal shape.

In addition, the plurality of casters 120 are installed to easily move the relatively heavy sealing device without lifting it. Casters equipped with brakes are installed at the four corners of the bottom of the body 110 to move to a specific location. It is desirable to ensure that the moving and installed sealing device maintains its fixed shape in the relevant location.

In addition, although not shown, handles, etc. may be further installed on the front and rear or both sides of the body portion 110 to facilitate easy movement of the relatively heavy sealing device.

In addition, the base plate 200 has a first seating portion 210 formed on the upper surface of the base plate 200 having a substantially semicircular groove shape in which the lower bun BB is accommodated, and is installed on the upper surface of the main body 100.

When the base plate 200 is pressed between the base plate 200 and the pressing plate 300 by lowering the pressing plate 300, which will be described later, to perform the sealing step (S5), A support mold (i.e., lower mold) functions at the bottom of the burger so that a burger sealing portion (BS) having a ring-shaped border can be formed at the edge of the contact portion of the upper bun (TB) and lower bun (BB) of the burger. Perform.

In addition, a shock absorbing means 230 including a coil spring, etc. may be further installed on the lower side of the base plate 200.

In this way, when the shock absorbing means 230 is further installed between the lower part of the base plate 200 and the upper surface of the main body 100, the pressing plate 300 is lowered by the driving means 400, which will be described later. Since the shock absorbing means 230 automatically absorbs the impact force generated when contacting the upper surface of the base plate 200, the base plate 200 as well as the main body 100 are driven by the driving means 400. Damage caused by the operating pressure and impact of the pressing plate 300 that moves up and down can be prevented as much as possible, thereby significantly extending the life of the sealing device itself.

In addition, the pressing plate 300 is formed on the bottom of a second seating portion 310 having a substantially semicircular groove shape in which the upper bun (TB) is accommodated, and a driving means (described later) is installed on the upper part of the base plate 200. 400) is detachably installed at the bottom.

At this time, the second seating portion 310 has an upper portion from the bottom of the compression plate 300, in contrast to the first seating portion 210, which has a semicircular concave shape from the upper surface of the base plate 200 toward the bottom. It has a semicircular (or dome) sunken shape.

The pressing plate 300 descends to the upper surface of the base plate 200 when the driving means 400 is vertically lowered and presses the burger to the edges of the upper bun (TB) and lower bun (BB) contact portions of the burger. A press-type pressing mold (i.e., upper mold) function is performed at the top of the burger so that the burger sealing portion (BS) having a ring-shaped edge shape can be formed by pressing.

In addition, a pair of plate coupling rods 340 are installed on both sides of the bottom of the compression plate 300, and a pair of coupling rod insertion grooves 240 are formed on both sides of the upper surface of the base plate 200. It may also be included.

In this way, when a pair of plate coupling rods 340 and a pair of coupling rod insertion grooves 240 are formed on both sides of the bottom of the compression plate 300 and both sides of the upper surface of the base plate 200, the When the pressing plate 300 descends to the upper surface of the base plate 200 in response to the operation of the driving means 400, the pair of plate coupling rods 340 installed on both sides of the bottom of the pressing plate 300 It is inserted into the pair of coupling rod insertion grooves 240 formed on both sides of the upper surface of the base plate 200.

Therefore, the compression plate 300 has a shape that is accurately coupled to the base plate 200, and the second seating portion 310 formed on the bottom of the compression plate 300 and the upper surface of the base plate 200 The first seating portion 210 formed in is always accurately coupled so that the burgers pressed between them always have the same shape.

At this time, the pair of plate coupling rods 340 and the pair of coupling rod insertion grooves 240 are formed at both sides of the bottom of the compression plate 300 and both sides of the top of the base plate 200, as described above. It is not limited to being formed on the side, and can also be formed on opposite sides.

That is, the same effect can be achieved even if the pair of plate coupling rods are installed on both sides of the upper surface of the base plate 200, and the pair of coupling rod insertion grooves are formed on the front of the compression plate 300. Installation does not limit the forming location.

In addition, the base plate 200 and the compression plate 300 are placed inside or outside any one of the base plate 200 or the compression plate 300 or all of these plates within a predetermined temperature range (for example, 150 ~ It may further include a heating means 700 installed to heat to within 180°C.

The heating means 700 may include a plurality of rod-shaped or plate-shaped electric heaters that generate heat up to 250°C when electricity is supplied.

In this heating means 70, the pressing plate 300 descends in response to the lowering operation of the driving means 400 and moves the burger placed on the first seating portion 210 of the base plate 200 to the second When pressing through the pressing plate 300 on which the seating portion 310 is formed, the heat necessary to heat-press the edges of the burger is generated so that a ring-shaped burger sealing portion (BS) is formed integrally at the edge of the contact portion. At the same time, it performs a function of applying heat to the upper and lower surfaces of the burger that are in direct contact with the first and second seating portions 310 so that the burger can be automatically heated to a temperature suitable for people to eat without being heated separately.

In addition, the base plate 200 or the compression plate 300 or both of which the heating means 700 is installed may further include a temperature sensor 800 installed.

This temperature sensor 800 detects the temperature of the base plate 200 or the compression plate 300 heated by the heating means 700 and transmits the temperature to the control unit in the operation and control panel 600. do.

In addition, in the present invention, as shown in (a) (b) of FIG. 6, a sealing portion molding protrusion 220 having a ring shape is formed to protrude on the outside of the first seating portion 210, and the second seating portion ( The outer side of 310) may further include forming a sealing portion molding groove 320 having a ring shape in a direction opposite to the sealing portion molding protrusion 220.

At this time, a slight gap is formed between the contact portion of the sealing portion molding protrusion 220 and the sealing portion molding groove 320, and the contact portion of the upper bun (TB) and lower bun (BB) of the burger is formed. A portion of the outer surface is pushed into the gap between the contact portion of the sealing portion molding protrusion 220 and the sealing portion molding groove 320 to form a burger sealing portion (BS) having a disk-shaped edge shape, and at the same time, the heating means ( It is preferable that the burger sealing portion BS can be integrally thermocompressed by the heat generated in 700).

In this way, the sealing portion molding protrusion 220 having a ring shape is provided on the outside of the first seating portion 210 of the base plate 200 and the second seating portion 310 of the compression plate 300, respectively. When the sealing portion forming groove 320 is formed, the pressing plate 300 descends in response to the lowering operation of the driving means 400 as described above and the first seating portion 210 of the base plate 200 ), when the burger placed on is pressed through the pressing plate 300 on which the second seating portion 310 is formed, a portion of the outer surface of the contact portion of the upper bun (TB) and lower bun (BB) of the burger is as described above. It is pushed into the gap between the contact portion of the sealing portion molding protrusion 220 and the sealing portion molding groove 320, and the burger sealing portion (BS) having a disc-shaped edge shape is automatically formed by the same pressure. The burger sealing portion (BS) is thermo-compressed as one piece by the heat generated from the heating means 700.

Accordingly, the patty, vegetables, or sauce contained between the upper bun (TB) and lower bun (BB) of the burger are blocked by the burger sealing portion (BS) that is heat-pressed integrally with each other and spill in one direction. Leakage to the outside is prevented.

In particular, since the pressing plate 300 is lowered in the vertical direction in response to the lowering operation of the driving means 400, the entire outer surface of the contact portion of the upper bun (TB) and lower bun (BB) is connected to the burger sealing portion (BS). ), so it has a completely heat-sealed form, preventing patties, vegetables, sauces, etc. from spilling in any direction or leaking to the outside.

At this time, the sealing portion molding protrusion 220 protruding outside the first seating portion 210 of the base plate 200 is higher than the height of the lower bun BB seated within the first seating portion 210. Since it has a function, it also performs the function of preventing the patty, vegetables, or sauce inserted between the lower bun (BB) and upper bun (TB) of the burger from flowing outward.

In addition, as another embodiment of the present invention, as shown in FIG. 7, the sealing portion molding protrusion 220 or the second seating of the pressing plate 300 protrudes outside the first seating portion 210 of the base plate 200. It may include installing a plurality of adhesive injection nozzles 1000 at predetermined intervals along the center line of the sealing portion molding groove 320 formed on the outside of the portion 310.

At this time, the edible adhesive (or edible bond) injected through the adhesive injection nozzle 1000 includes diluted starch that is edible and harmless to the human body, or an adhesive made of protein components made from egg whites and starch.

In addition, the position of the upper or lower end of the plurality of adhesive injection nozzles 1000 slides into the gap between the sealing portion forming protrusion 220 and the sealing portion forming groove 320 and the burger sealing portion of the burger ( A height at which only one of the burger sealing portion forming portions of the lower bun (BB) or the upper bun (TB) of the burger forming the BS) can pass, that is, the lower bun of the burger ( It is desirable to protrude only up to the contact area of the burger sealing part of the BB) or the upper bun (TB).

As described above, in a state in which a plurality of adhesive injection nozzles 1000 are further installed at predetermined intervals along the center line of the sealing portion molding protrusion 220 or the sealing portion molding groove 320, the control unit causes the compression plate to When (300) is lowered toward the base plate (200) and is pressing the burger at a certain level, it is preferable to supply a predetermined amount through the plurality of adhesive injection nozzles (1000).

Accordingly, the lower bun (BB) of the burger or the The adhesive supplied through the adhesive injection nozzle 1000, which passes only the burger sealing portion forming portion on one side of the burger sealing portion forming portion of the upper bun (TB), is applied to the lower bun (BB) of the burger as shown in the enlarged view of FIG. 7. ) and the mutual contact portion, which is the middle portion of the burger sealing portion (BS) formed at the contact portion of the upper bun (TB).

Therefore, by pressing the burger placed on the first seating portion 210 of the base plate 200 through the pressing plate 300 on which the second seating portion 310 is formed, the upper bun (TB) of the burger A portion of the outer surface of the contact portion of the lower bun (BB) is pushed into the gap between the contact portion of the sealing portion molding protrusion 220 and the sealing portion molding groove 320, and the burger sealing portion (BS) having a disk-shaped border is automatically When formed, the burger sealing portion (BS) in which the adhesive supplied through the adhesive injection nozzle 1000 is formed at the contact portion of the lower bun (BB) and the upper bun (TB) of the burger as described above. It is injected into the gap in the middle of the and bonds them together.

Therefore, the burger sealing portion (BS) of the burger has a double bonding form in which the adhesive force of the adhesive is added in addition to the heat compression force of the plates, so that the burger sealing portion (BS) of the burger is completely heat-sealed and adhered. Since it is maintained properly, it is possible to completely prevent patties, vegetables, sauce, etc. inserted between the upper and lower buns of the burger from spilling in any direction or leaking to the outside.

Meanwhile, the forming positions of the sealing portion forming protrusion 220 and the sealing portion forming groove 320 are formed on the outside of the first seating portion 210 and the second seating portion 310, respectively, as described above. It is not limited to this, and on the contrary, the sealing portion molding groove 320 may be formed on the first seating portion 210, and the sealing portion molding protrusion 220 may be formed on the second seating portion 310. , Another method is to form only the sealing portion molding groove 320 on both the first seating portion 210 and the second seating portion 310. The sealing portion forming groove or Even if a border forming protrusion is formed, a burger sealing portion (BS) can be formed at the contact area between the upper bun (TB) and the lower bun (BB) of the burger, so the same function and effect can be obtained no matter which method is adopted. .

In addition, the driving means 400 operates in response to the output signal of the control unit in the operation and control panel 600 while installed on the plate lifting guider 500, which will be described later, on the upper part of the pressing plate 300, and operates the pressing plate 300. It performs the function of elevating (300).

The driving means 400 includes an air cylinder operated by air pressure of 10 to 80 kgf (6.5 bar) generated by an air compressor (not shown), and further, the air cylinder is installed at least one. may include

In addition, the plate lifting guider 500 has a function of guiding the installation of the driving means 400 and the lifting and lowering of the compression plate 300 by the driving means 400 when installed on the upper surface of the main body 100. Perform.

In addition, a plurality of operation buttons 610 and a display member 620 are installed on one side of the upper surface of the main body 100, and an operation and control panel 600 with a control unit installed inside is further provided.

The control unit within the operation and control panel 600 stores the pressurization force of the pressing plate 300, the desired heating temperature of the heating means 700, and the pressing time, which are arbitrarily set by the operator through various operation buttons 610. It is stored in a device, etc., and is used to control the operation of the driving means 400 and the heating means 700.

In addition, when the control unit in the operation and control panel 600 lowers the compression plate 300 through the driving means 400, the compression plate 300 is lowered through speed control of the driving means 400. It further includes operating by reducing the speed in a certain section close to the base plate 200.

In this way, when the control unit in the operation and control panel 600 lowers the compression plate 300 through the driving means 400, a certain section ( For example, if the speed is reduced by 30 to 40% compared to the previous speed at 5 to 10 cm, the compression plate 300 actually attaches to the first seating portion 210 of the base plate 200. The burger in the seated state is gradually compressed.

Therefore, it is possible to prevent the patty, vegetables, or sauce inserted between the upper bun (TB) and lower bun (BB) of the burger from jumping out due to the instantaneous pressure applied by the pressing plate 300. In addition, it is possible to naturally form a burger sealing portion (BS) at the contact portion between the upper bun (TB) and lower bun (BB) of the burger and to attach it integrally through heat compression.

Meanwhile, the plate lifting guider 500 includes a plurality of guide rods 510, an upper plate 520, a pair of plate guide plates 530, and a plurality of plate flow prevention tubes 540.

At this time, among the components of the plate lifting guider 500, the plurality of guide rods 510 are installed in the vertical direction of the main body 100, and specifically, in the forward, left, and right directions on the upper surface of the main body 100. It performs the function of guiding the raising and lowering of the pressing plate 300 when fixedly installed at a predetermined interval.

In addition, the upper plate 520 is fixed and detachably installed on the upper surface of the plurality of guide rods 510 and fixes the upper ends of the guide rods 510, and at the same time, the driving means 400 is detachably installed. It performs the function of a fixing plate that allows it to be installed.

In addition, the pair of plate guide plates 530 has a pair of guide rod coupling holes 531 formed on one side, and guide rods 510 on both sides are connected within the guide rod coupling holes 531. It has a shape in which the other side is detachably coupled to both sides of the compression plate 300.

The pair of plate guide plates 530 perform the function of allowing the pressing plate 300 to be smoothly lifted and lowered along the plurality of guide rods 510 in response to the operating direction of the driving means 400. do.

In addition, the plurality of plate flow prevention pipes 540 are each coupled to the outer surfaces of the guide rods 510 so that their inner surfaces can be raised and lowered, and the outer surfaces penetrate the guide rod coupling hole 531 of the plate guide plate 530. It has a fixed form in the inserted state.

In this way, the plurality of external plate flow prevention pipes 540 are fixed in the guide rod coupling hole 531 of the plate guide plate 530 and guide the plate when it is lifted and lowered along the guide rods 510. The pressing plate 300, including the plate 530, performs a function of smoothly moving up and down along the guide rods 510 without moving.

In addition, the present invention may further include installing a plurality of shock absorbing means 550 including coil springs, etc. on the outside of the bottoms of the guide rods 510.

In addition, a plurality of shock absorbing means damage prevention members 560 may be further installed on the upper part of the buffering means 550.

In this way, a plurality of buffer means 550 are further installed on the outside of the bottom of the guide rods 510, and a plurality of buffer means damage prevention members 560 are further installed on the upper part of the buffer means 550. , the pressure and impact force generated when the plate guide plate 530 including the compression plate 300 and the plate flow prevention pipe 540 are lowered in response to the lowering operation of the driving means 400 are applied to the plurality of It can be greatly absorbed and alleviated by the elastic force (repulsion force) of the buffer means 550.

In particular, the buffer means 550 delays the time when the bottom of the compression plate 300 is in contact with the upper surface of the base plate 200, so the bottom of the compression plate 300 is in contact with the base plate 200. Damage caused by large impact forces that can occur at the moment of contact with the upper surface of the burger can be prevented in advance, greatly extending their lifespan, and can be placed between the upper bun (TB) and lower bun (BB) of the burger. It can prevent parts of the patty, vegetables, sauce, etc. from coming out of the tube due to impact force.

In addition, in the present invention, a plurality of shock absorbing means damage prevention members 560 may be further installed on the upper part of the buffer means 550.

The plurality of damage prevention members 560 of the plurality of buffer means as described above are the compression plate 300, the plate guide plate 530, and the plate flow prevention pipe 540 in response to the lowering operation of the driving means 400. As they descend, the bottom surfaces of the plate flow prevention tubes 540 are in direct contact with the upper surface of the buffer means 550 and prevent a strong impact force from being directly applied, so that the buffer means 550 is maintained even if the sealing device is operated for a long period of time. It performs the function of preventing damage as much as possible due to impact force and pressure applied through the plate flow prevention tubes 540.

Meanwhile, the air hose installed between the driving means 400 and the air compressor and various wires installed between the control unit and the heating means 700 and the temperature sensor 800 are connected to the driving means 400. In order to prevent damage that may occur due to movement when the compression plate 300 is lifted and lowered, a cable bear or cable chain 900 is further installed on one side of the plate lift guider 500. It may also include

As described above, although the embodiments have been described with reference to limited drawings, those skilled in the art can apply various technical modifications and variations based on the above.

For example, the described techniques are performed in a different order than the described method, and/or components of the described system, structure, device, circuit, etc. are combined or combined in a different form than the described method, or other components are used. Alternatively, appropriate results may be achieved even if substituted or substituted by an equivalent.

Therefore, other implementations, other embodiments, and things equivalent to the claims should also fall within the scope of the claims described below.

S1: Bun manufacturing step S2: Patty manufacturing step
S3: Vegetable preparation step S4: Burger manufacturing step
S5: Sealing step S6: Frying step
100: main body 110: body part
120: caster 130: door
200: Base plate
210: first seating portion 220: sealing portion molded protrusion
230: shock absorbing means 240: coupling rod insertion groove
300: Compression plate 310: Second seating portion
320: Sealing portion molding groove 340: Plate coupling rod
400: Drive means
500: Plate elevating guider
510: Guide rod 520: Top plate
530: Plate guide plate 531: Guide rod joint hole
540: Plate flow prevention pipe 550: Buffer means
560: Damage prevention member for buffer means
600: Operation and control panel
610: operation button 620: display member
700: Heating means 800: Temperature sensor
900: Cable bear or cable chain
1000: Adhesive injection nozzle
BB: Lower bun TB: Upper bun
BS: Burger sealing part

Claims (8)

A burger manufacturing step of manufacturing a burger by adding fillings between the lower bun and the upper bun;
A sealing step of seating the burger on a sealing device, pressing the burger up and down using the sealing device, and simultaneously pressing the rim of the upper bun and the rim of the lower bun to form a burger sealing portion on the rim of the burger; and
It includes a frying step of frying the sealed burger using oil or air at a preset temperature and for a set time to complete the production of a fried burger,
The sealing device is,
With the main body;
a base plate installed on the upper surface of the main body and having a first seating portion that accommodates the lower part of the burger;
a pressing plate that has a second seating portion that accommodates the upper part of the burger and lifts and lowers in a vertical direction on the upper part of the base plate to press the burger;
a driving means including at least one air cylinder that lifts and lowers the pressing plate in a vertical direction;
a plate lifting guider that guides the installation of the driving means and the raising and lowering of the pressing plate by the driving means; and
Heating means installed on at least one of the base plate and the pressing plate, and applying heat to the burger when the pressing plate presses the burger seated on the base plate to heat-press the edge of the burger. And
Forming a sealing portion molding protrusion on the outside of the first seating portion,
Forming a sealing groove on the outside of the second seating portion, and heat-compressing a portion of the outer surface of the contact portion of the upper bun and lower bun of the burger at the same time at the same pressure,
The sealing step is,
seating the burger in the first seating groove of the base plate of the sealing device;
lowering the pressing plate to pressurize the burger;
The edges of the upper bun and the lower bun are compressed through the pressing force of the pressing plate, so that a portion of the edge of the upper bun and the edge of the lower bun are pushed into the gap between the sealing portion molding protrusion and the sealing portion molding groove, and the burger sealing portion is formed. steps to make it happen;
Lifting the pressing plate and lifting the burger from the base plate,
A method of manufacturing a fried burger using a sealing device, comprising installing a plurality of adhesive injection nozzles at predetermined intervals along the center line of the sealing portion molding protrusion or the sealing portion molding groove.
delete delete delete In claim 1,
The sealing step is,
A method of manufacturing a fried burger using a sealing device, further comprising thermally compressing the burger sealing portion using heat generated from at least one of the base plate and the compression plate.
In claim 1,
Before carrying out the burger manufacturing step,
A bun manufacturing step of fermentation and baking using dough containing strong flour, all-purpose flour, dry yeast, sugar, salt, milk, butter, and paste;
A patty manufacturing step of mixing minced meat prepared by mincing raw meat or vegan ingredients with seasoning sauce and rice cake members to form a flat cylindrical patty, and then grilling it on a grill; and
A method of manufacturing a fried burger using a sealing device, further comprising a vegetable preparation step of trimming and washing various vegetables added to the contents, cutting them into appropriate sizes, and then adding various sauces to them.
In claim 1,
On one side of the upper surface of the main body,
A plurality of operation buttons and display members are installed on the exterior front, and an operation and control panel with a control unit installed inside is further installed,
The control unit,
When lowering the pressing plate through the driving means, the fried burger using a sealing device further includes operating by reducing the speed in a certain section where the pressing plate approaches the base plate through speed control of the driving means. Manufacturing method.
In claim 1,
The plate lifting guider is,
a plurality of guide rods installed on the upper surface of the main body;
a top plate installed on the upper surface of the plurality of guide rods;
A pair of guide rods on both sides are coupled within a pair of guide rod coupling holes formed on one side, and the other side is coupled to both sides of the compression plate, so that the compression plate is raised and lowered in response to the operating direction of the driving means. plate guide plate; and
A seal comprising: a plurality of plate flow prevention tubes that are each coupled to the outer surfaces of the guide rods to be able to be lifted and lowered, the outer surfaces of which are fixed through the guide rod coupling hole of the plate guide plate and are raised and lowered along the guide rods; Method of manufacturing fried burgers using a device.