KR20080102695A - A hamburg - Google Patents

Abstract

A patty for hamburger is provided to produce the composite patty by using the other materials which can be taken. A composite patty(100) for hamburger using other material comprises the following features of: part patties(110,120) in which different meats and fishes are included and which is based on meat as main materials and has the predetermined shape; and aa whole patty in which the formed part patties are gathered. The patty for hamburger comprises the shape corresponding to the bread pad. The whole patty consists of 2 - 6 of the part patties.

Description

Patty for Hamburgers {a hamburg}

1 is a diagram illustrating a conventional hamburger

Figure 2 is an exemplary view showing an array of patties for hamburgers according to an embodiment of the present invention

Figure 3 is an illustration of a hamburger using a patty for hamburgers according to an embodiment of the present invention

The present invention relates to a patty for hamburgers, and more particularly, to a patty for hamburgers that can ingest and produce complex patties using different ingredients.

In general, a hamburger is a food that is widely used for snacks of children as well as snacks for adults, a conventional hamburger is as shown in Figure 1 attached.

Referring to the drawings, the hamburger 10 has a structure in which the vegetables 13 and the patties 14 are sequentially stacked between the lower and upper bread pads 11 and 12. Reference numeral 15 is a source applied on the patty 14. Patty 14 refers to a piece of meat, such as beef, pork, chicken meat, and meat such as fish meat, which is chopped and integrally made of bread pads (11, 12) in size or slightly smaller. .

However, the conventional hamburger 10 having such a structure is difficult to provide a variety of nutrients because one of the meat patties 14 is inserted into the hamburger one by one is provided.

In addition, since the patty 14 of the hamburger 10 is applied to one made of meat, there is a disadvantage in that the taste of various meats cannot be seen through one hamburger 10.

An object of the present invention for solving the above problems relates to a patty for hamburgers, in particular, to provide a patty for hamburgers that can be consumed by generating a composite patty using different materials.

A hamburger patty according to the present invention for achieving the above object is a patty, the contents of which are filled in a hamburger having an upper bread pad and a lower bread pad, the meat containing different meat as the main material A partial patty is formed according to a predetermined shape; Partial patties formed to form an entire patty; It is to implement a shape corresponding to the bread pad.

As an additional feature of the hamburger patty according to the present invention for achieving the above object, the entire patty is made of two to six of the partial patty.

The above object and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention described below with reference to the accompanying drawings by those skilled in the art.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

2 is an exemplary view illustrating an array state of a hamburger patty according to an embodiment of the present invention, and FIG. 3 is an exemplary view of a hamburger using a hamburger patty according to an embodiment of the present invention.

Referring to the drawings, a hamburger according to the present invention includes a lower bread pad 210, an upper bread pad 220, a patty 100, vegetables (not given reference numerals).

Although the lower and upper bread pads 210 and 220 are shown in a conventional circle, they may have planes of substantially different shapes, for example, may be formed in a square shape.

The lower and upper bread pads 210, 220 may be applied to the bread produced by a conventional manufacturing method.

As an example, the bread pads 210 and 220 are made by mixing oils, such as milk, sugar, refined salt, shorting oil, and yeast with grain powder such as wheat flour, yeast, and adding water to make bread dough, and then fermenting for a predetermined time. Through the process, a bread shape of a certain shape is made and baked in an oven, etc.

In addition, as a technique disclosed in Korean Patent Registration No. 10-0326839, the one formed by various known methods such as bread prepared by adding paprika material to the material described above may be applied.

It is preferable that the lower and upper bread pads 210 and 220 have the same opposite area.

In addition, a top or bottom surface of the lower or upper bread pads 210 and 220 may have a grooved structure to allow the patty 100 to be received at a predetermined depth. In this case, since the patty 100 is stably received in the bread pads 210 and 220, separation of the patty 100 can be suppressed in the eating process.

Vegetables are stacked on the lower shield 210.

The vegetables may be applied at least one or more of those used for food.

For example, vegetables are at least one of lettuce, leek, cucumber pickles, tomatoes.

In the example shown, lettuce was applied as a vegetable.

Patties 100 are arranged on vegetables.

The patty 100 is divided into two regions. The patty 100 may be manufactured by applying different main ingredients to determine taste and nutrition.

For example, the first patty 110 is applied to the main material made of chicken, the second patty 120 is applied to the one made of beef as the main material.

At this time, the material of the patty 100 is not limited to the above-described chicken or beef, but applies to pork, duck, fish meat made of tuna or pollack, etc. as a main material, in addition to the types illustrated above In the manufacturing method of the vegetable hamburger patty disclosed in the patent 1993-0011848, the crab burger patty disclosed in the Republic of Korea Patent Publication 2003-0083871, the method of manufacturing a low cholesterol roll hamburger patty disclosed in the registered domestic patent No. 10-0402287 Various things manufactured by the well-known patty manufacturing method, such as the patty manufactured by this, are applicable.

The manufacturing process of each of the patties 100 may be different from each other, and a manufacturing example of the meat material will be described below.

First, a dough material, for example, flour or bread flour, is mixed with seasoning and used as a main material to be molded as shown in FIG. 2 and then cooked with oil such as cooking oil.

Here, seasoning refers to a mixture of suitable ingredients for applying to the main ingredients of various seasoning ingredients such as onion, green pepper, hot sauce, steak sauce, pepper, salt, sugar, mustard sauce, tomato ketchup, garlic, spices.

While the invention has been shown and described in connection with specific embodiments thereof, it is well known in the art that various modifications and changes can be made without departing from the spirit and scope of the invention as indicated by the claims. Anyone who owns it can easily find out.

According to the hamburger patty according to the present invention as described above, patties of different flavors and different nutritional ingredients are arranged in one hamburger, so that various food tastes can be seen and nutrients can be diversified, so that a balanced diet Can be provided for use.

Claims (2)

In a patty that is the contents filled in a hamburger having an upper bread pad and a lower bread pad, A partial patty is formed in accordance with a predetermined shape mainly comprising meat containing different fish meat; Partial patties formed to form an entire patty; Hamburger patty, characterized in that to implement a shape corresponding to the bread pad. The method of claim 1, The whole patty patties for a hamburger, characterized in that the partial scraping is made of two to six.

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