KR200309764Y1 - Bread for hamburger and dough mold for manufacturing the same - Google Patents

Abstract

According to the present invention, there is provided a system comprising: a first portion having an upper portion open, a lower portion closed, and an inner space surrounded by an outer wall; There is provided a hamburger bread having a second portion covering the upper portion of the first portion to close the inner space and the bottom protrusion is formed. In addition, according to the present invention, the first dough frame having a lower frame formed with a dough filling space therein, and an upper frame formed on the open upper portion of the dough filling space and protruding a bottom protrusion protruding into the dough filling space; And a lower frame in which the dough filling space formed inside is divided into an upper portion having a large area by a step, and a lower portion having a narrow area, and an upper mold disposed at an open upper portion of the dough filling space to cover the dough filling space. There is provided a dough mold for manufacturing a hamburger bread provided with a second dough mold provided.

Description

Bread for hamburger and dough for manufacturing it {Bread for hamburger and dough mold for manufacturing the same}

The present invention relates to a hamburger bread and a dough mold for manufacturing the same, and more particularly, to a hamburger bread capable of preventing the contents of meat such as meat contained in the hamburger from being separated from the bread, and the manufacture thereof. It is about dough mold for.

A hamburger is usually cooked by putting a steak of minced meat between two divided hamburger buns. Steaks that are sandwiched between hamburger buns are cooked with minced meat mixed with breadcrumbs and onions. In fact, when cooking a hamburger, in addition to a hamburger steak, vegetables such as lettuce, onions or tomatoes, and spices such as cheese and ketchup or mustard are placed between the hamburger buns for easy cooking. Hamburger bread is made by fermenting a conventional dough with baking powder, placing it in an oven and heating.

1 is a schematic exploded perspective view of a hamburger. Also shown in FIG. 2 is a view showing each part of the hamburger shown in FIG. 1 in a coupled state.

Referring to FIG. 1, a hamburger includes a top and bottom hamburger buns 11 and 12, a steak 13 placed between the hamburger buns 11 and 12, and an upper part of the steak 13. It consists of cheese 14, onion 15, etc. which are arrange | positioned at.

Meanwhile, referring to FIG. 2, when the hamburger breads 11 and 12 and the steak 13 are combined with each other, the steak 13 and other ingredients (not shown) are sandwiched between the hamburger breads 11 and 12. It is arranged in close contact.

In the process of cooking and handling a hamburger as shown in Figs. 1 and 2 and the process of ingesting, there is always a possibility that the portions of the hamburger are separated from the hamburger buns 11 and 12. That is, the hamburger is usually bite open with the mouth of the ingestor in the hand, when the thickness of the hamburger is too thick for the mouth of the hamburger, such as the contents of the steak of the hamburger from between the bread (11, 12) Can be disengaged. Or regardless of the overall thickness of the hamburger steak 13 or cheese 14 or onions 15 can be separated from the hamburger bread (11, 12) due to careless handling. In particular, since there is no adhesive between the hamburger breads 11 and 12 and the steaks 13 disposed therebetween, the hamburger bread 12 and the steaks 13 are entirely cooked and handled. The state as shown in FIG. 2 can be maintained only by the grip force of an intake person.

As such, each part of the hamburger maintains the mutually coupled state only by human grip, has the following problems. First of all, cooking and handling are inconvenient. Typically, a professional hamburger manufacturing plant or a fast food restaurant must cook a large number of hamburgers at the same time, the cooks should be careful not to confuse ingredients in the work of inserting steak between the hamburger bread. It is also not easy to eat. In particular, since the size of the hamburger feels relatively large for children who are the main consumers of hamburgers, it is not easy to hold the hamburger in the hand. Moreover, since hamburgers are fast foods that are often used outdoors, food wastes that may have been inadvertently handled may mess up the surrounding environment or impair cleanliness.

The present invention is devised to solve the above problems, an object of the present invention is to provide a hamburger bread that can be cooked or handled without the contents, such as burger steak outside.

Another object of the present invention is to provide a hamburger in which contents such as a hamburger steak can be cooked or handled without being distracted to the outside.

Another object of the present invention is to provide a hamburger bun that can be cooked or handled without the content of a hamburger steak.

1 is a schematic exploded perspective view of a hamburger.

2 is a front view showing each part of the hamburger shown in FIG. 1 in a coupled state.

3 is a schematic perspective view of a hamburger bread according to the present invention.

4 is a schematic cross-sectional view of the hamburger bun shown in FIG. 3.

5 is a schematic exploded perspective view of another embodiment of the present invention.

Figure 6 is a schematic exploded perspective view of another embodiment of the present invention.

7A and 7B are schematic exploded perspective and sectional views of a first dough mold for producing a first portion of the hamburger bread described with reference to FIGS. 3 and 4 above.

8A and 8B are schematic exploded perspective and sectional views of a second dough mold for producing a second portion of the hamburger bread described with reference to FIGS. 3 and 4 above.

<Brief Description of Major Codes in Drawings>

31. The first part 32. The second part

33. Interior space 34. Viewing window

35. Cover 36. Outer Wall

37. Bottom protrusion

In order to achieve the above object, according to the present invention, the first portion is formed, the first portion is formed with the inner space is closed, the bottom is closed and surrounded by the outer wall; There is provided a hamburger bread having a second portion covering the upper portion of the first portion to close the inner space and the bottom protrusion is formed.

According to one feature of the present invention, a viewing window is formed on an outer wall of the first portion, and further includes a cover covering the viewing window.

According to another feature of the present invention, the first portion and the second portion are formed in a circular shape as a whole.

According to another feature of the present invention, the first portion and the second portion are formed in a triangle as a whole.

According to another feature of the present invention, the first portion and the second portion are formed in a rectangular shape as a whole.

In addition, according to the present invention, the first dough frame having a lower frame formed with a dough filling space therein, and an upper frame formed on the open upper portion of the dough filling space and protruding a bottom protrusion protruding into the dough filling space; And a lower frame in which the dough filling space formed inside is divided into an upper portion having a large area by a step, and a lower portion having a narrow area, and an upper mold disposed at an open upper portion of the dough filling space to cover the dough filling space. There is provided a dough mold for manufacturing a hamburger bread provided with a second dough mold provided.

Hereinafter, the present invention will be described in more detail with reference to one embodiment shown in the accompanying drawings.

3 is a schematic perspective view of a hamburger bread according to the present invention.

Referring to the drawings, the hamburger bread according to the present invention covers the upper portion of the first portion 31, the upper portion of the inner space 33 is opened, the inner portion 33 by covering the upper portion of the first portion 31; And a second portion 32 closing the top of the. The inner space 33 is filled with hamburger steak, cheese, vegetables such as lettuce or cabbage described above. Since the contents of the hamburger contained in the inner space 33 of the first portion 31 of the hamburger bread are surrounded by the outer wall 36 which forms the inner space 33 of the first portion 31, The carelessness of the statue also reduces the possibility of outflow.

A bottom protrusion 37 is formed at the bottom of the second portion 32. The bottom protrusion 37 is for increasing the thickness of the second portion 32. The portion of the second portion 32 except for the bottom protrusion 37 may be relatively thinner than the thickness of the existing hamburger bread, and thus may be weakened by moisture or grease included in the hamburger contents or when the hamburger is cooked. . By forming the bottom protrusion 37, the contents can be prevented from being discharged to the outside through the second portion 32 even if the second portion 32 is weakened by moisture or grease.

This can be well understood through FIG. 4. 4 is a schematic cross-sectional view of the hamburger bun shown in FIG. 3. In FIG. 4, the thicknesses of the first portion 31 and the second portion 32 of the hamburger bread are denoted by t1 and t2, which are preferably the same as the thickness of a conventional hamburger bread.

The viewing window 34 is formed on the outer wall 36 of the first portion 31. The viewing window 34 is intended to allow a person who will consume the hamburger to check the contents contained in the first portion 31. When the second portion 32 covering the upper portion of the first portion 31 of the hamburger is removed, only the contents at the top of the contents can be confirmed. Therefore, the contents of the steak, vegetables, etc. are formed by forming the viewing window 34. Can be identified more easily. The see-through window 34 may be formed by simply removing the outer wall 36. Meanwhile, a cover 35 may be provided to close the viewing window 34.

The hamburger bread described with reference to FIGS. 3 and 4 contains contents such as a burger steak or vegetables in an inner space 33 formed in the first portion 31, and is placed on top of the first portion 31. The two portions 32 are covered to complete the hamburger. Those who handle burgers or who consume them in the end can handle them more safely and hygienically.

5 is a schematic exploded perspective view of another embodiment of the present invention.

Referring to the drawings, the first portion 51 and the second portion 52 of the hamburger bread are formed in a triangle, and a triangular space 53 is formed inside the first portion 51. Contents such as a hamburger steak and vegetables are contained in the inner space 53 of the triangle. At the bottom of the second portion 52 is formed a projection 57 in a triangle. The triangular protrusion 57 corresponds to the open part of the first part 51. In addition, a viewing window 54 is formed at one side of the outer wall 56 so that the cross section of the contents can be viewed.

6 is a schematic exploded perspective view of yet another embodiment of the present invention.

Referring to the drawings, the first portion 61 and the second portion 62 of the hamburger bread are formed in a quadrangle, and a rectangular space 63 is formed inside the first portion 61. Contents such as a hamburger steak and vegetables are contained in the inner space 63 of the rectangle. At the bottom of the second part 62 is formed a projection 67 in a quadrangular shape. In addition, a viewing window 64 is formed at one side of the outer wall 66 so that the cross section of the contents can be viewed.

7A and 7B are schematic exploded perspective and sectional views of a first dough mold for manufacturing the first portion 31 of the hamburger bread described with reference to FIGS. 3 and 4 above. .

Referring to FIG. 7A, the first dough mold is disposed in the lower mold 71 having the dough filling space 74 formed therein, and is disposed at an open upper portion of the dough filling space 74 to protrude into the dough filling space 74. And a top frame 72 in which the bottom protrusion 73 is formed. When the lower mold 71 and the upper mold 72 are coupled, a dough filling space 74 is formed therein as shown in FIG. 7B. The dough filling space 74 has a shape corresponding to the lower portion 31 of the hamburger bread shown in FIGS. 3 and 4. That is, the shape of the dough filling space 74 is in the form of bread having an inner space 33 is formed, the top is opened, the thickness t2 is formed at the bottom. In practice there will be variations in thickness during the baking process, but the shape will remain the same.

On the other hand, in order to form the viewing window 34 by forming the viewing window forming portion 77 on the edge of the bottom projection 73 of the upper frame 72, so that the dough is not provided in the corresponding portion as shown in FIG. Perspective window 34 may be made. However, it will be possible to form the lower portion 31 of the hamburger bread once by using the upper mold 72 from which the viewing window forming portion 77 has been removed, and to form the viewing window 34 using a knife or other cutting tool. .

8A and 8B are schematic exploded perspective and sectional views of a second dough mold for producing the second portion 32 of the hamburger bread described with reference to FIGS. 3 and 4 above. .

Referring to the drawings, the second dough frame is a lower mold 81 having a dough filling space 83 formed therein, and an upper portion disposed at an open upper portion of the dough filling space 83 to cover the dough filling space 83. A frame 82 is provided. A step 84 is formed in the lower mold 84. The space formed inside the lower mold 81 by the step 84 is divided into an upper portion having a large area and a lower portion having a small area. The lower portion of the narrow area is a portion corresponding to the bottom protrusion 37 in FIG. 3. When the lower mold 81 and the upper mold 82 are combined, a dough filling space 83 is formed therein as shown in FIG. 7B. The shape of the dough filling space 83 is a shape corresponding to the second portion 32 of the hamburger bread shown in FIGS. 3 and 4. That is, the bottom protrusion 37 is formed to cover the open top of the first portion 31.

Although not shown in the drawings, it will be understood that the dough mold for making the triangle and square hamburger bread described with reference to FIGS. 5 and 6 may also be implemented with reference to FIGS. 7A-8B.

By using the dough mold of the hamburger bread formed as described above it can be produced more easily for the hamburger bread according to the present invention. The dough for producing the bread for hamburgers is made in a conventional manner, and is injected into the first dough tray and the second dough tray to have a predetermined shape. Next, the dough can be produced in the shape of a hamburger bread as described above by heating the dough into a oven having a predetermined shape. The dough mold shown in Figures 7a to 8b is made of a number can be usefully applied to mass production.

Hamburger bread according to the present invention has the advantage that the contents such as steak is less likely to leak to the outside of the bread is easy to handle and consume. In addition, the dough mold for producing a hamburger bread according to the present invention facilitates the production of bread.

Although the present invention has been described with reference to one embodiment shown in the drawings, those skilled in the art will understand that various modifications and equivalent other embodiments are possible therefrom. Therefore, the protection scope of the present invention should be defined only by the appended claims.

Claims (1)

A first dough mold having a lower mold having a dough filling space formed therein and an upper mold having a bottom protrusion formed at an open upper portion of the dough filling space and protruding into the dough filling space; The dough filling space formed inside has a lower frame divided into an upper portion having a large area by a step, a lower portion having a narrow area, and an upper frame disposed at an open upper portion of the dough filling space to cover the dough filling space. Dough mold for the production of hamburger bread comprising a second dough.