KR20140042497A

KR20140042497A - Unique handmade sandwitch

Info

Publication number: KR20140042497A
Application number: KR1020120109336A
Authority: KR
Inventors: 김정화
Original assignee: 김정화
Priority date: 2012-09-28
Filing date: 2012-09-28
Publication date: 2014-04-07

Abstract

Disclosed is a sandwich comprising a first honey mustard sauce layer (200), a cheese layer (300), a main ingredient layer (400), a mayonnaise layer (500), a lettuce layer (600), a cabbage layer (700), a vegetable layer (800), and a second honey mustard sauce layer (900) layered in order between a first piece (100) and a second piece (1000) of sandwich bread. The sandwich according to the present invention prevents the ingredients inserted between the sandwich bread from spilling out or falling apart, that is to say structurally stable, so that a person can eat the sandwich without inconvenience. Also, the ingredients between the bread are tossed with thousand island dressing usually used for salad, thereby keeping the freshness of vegetables for a long time and being superior in terms of taste, texture, and nutrition.

Description

Unique Handmade Sandwitch}

The present invention relates to a sandwich, and more particularly, when a person eats a sandwich, the contents inserted between the sandwich pieces of bread do not flow out or collapse, i.e., structurally stable, between the bread pieces The sandwiches, especially the Thousand Island dressings used only in salads, are used to keep sandwiches fresh, nutritious and nutritious.

Sandwiches are sandwiched between two slices of bread with butter or mayonnaise sauce and sandwiched with meat, eggs, cheese, and vegetables. The name of the sandwich comes from the fact that the British countess of Sandwich devised a nighttime meal when he was gambling.

However, a sandwich is not only difficult to maintain its structure by inserting too much content between two pieces of bread, but also because a lot of contents are inserted or collapsed when a person eats a sandwich. Could not be inserted. For this reason, sandwiches have been regarded as only snacks or snacks and have been treated as nutritionally deficient food. However, a sandwich can be a nutritionally rich food if enough meat, fruit, vegetables, and sauces are inserted between two slices of bread, but the contents can flow out or collapse when a person eats a sandwich. Soil around the mouth of the eater, hands and clothing is a lot of things can not insert a large amount of content.

The present invention has been made to solve the problems of the conventional sandwich described above. Accordingly, an object of the present invention is to provide a sandwich that is not uncomfortable for humans to eat it, even if the contents are inserted between pieces of bread, so that the contents do not flow down or collapse, but the sandwich has been used only for salads for the first time. Sandwiches with Thousand Island dressing and cabbage are added to your health.

It is also an object of the present invention to provide sandwiches in which the freshness of vegetables is maintained for a long time by using the contents inserted between the pieces of bread, in particular, Thousand Island dressing, which was used only for salads.

It is also an object of the present invention to provide a sandwich that is not only excellent in taste and texture, but also nutritionally good.

The above and other objects and advantages of the present invention will be better understood by the following detailed description of the invention.

The sandwich according to the present invention for achieving the above object is a first mustard sauce layer applied on the first sandwich bread slice between the first sandwich bread slice and the second sandwich bread slice, the first mustard sauce And a cheese layer, lettuce layer, chopped cabbage layer, and a second mustard sauce layer applied to the second slice of bread for the sandwich.

Thousand island dressing is sprayed between the lettuce layer and the cabbage layer, and the Thousand island dressing has a viscosity enough to flow down by itself but is absorbed into the space portion of the chopped cabbage layer. It is preferable that it is maintained as and does not flow down.

The lettuce and cabbage used in the lettuce layer and the cabbage layer is preferably a state in which the water on the surface of the vegetable dehydrator is removed.

The Thousand Island Dressing has a viscosity that can be flowed down by itself so that the moisture contained in the cells of the lettuce and the cabbage is not discharged by the osmotic phenomenon.

The sandwich further includes a main material layer overlying the cheese layer. Types of the hand position are as follows. Ham cheese sandwich, egg sandwich, tuna sandwich, sweet potato sandwich, pumpkin sandwich, cheese steak sandwich and cheese bacon sandwich. In the main ingredient layer, the ham cheese sandwich is slightly warmed or cooked. Egg sandwiches are crushed boiled eggs with mayonnaise, mixed with tuna without oil, mayonnaise, salt and pepper, pumpkin sandwiches with mashed squash, sweet potato sandwiches with mashed sweet potatoes, cheese Steak sandwich is a main ingredient consisting of teriyaki sauce, cheese stacked in order and warmed or cooked for 10 seconds, and cheese bacon sandwich in a sequence of cheese, bacon, teriyaki sauce and heated or cooked for 10 seconds. It is preferable that it is formed by the main material selected from these.

It is preferable that a mayonnaise layer is further formed between the lettuce layer and the main material layer.

The vegetable layer formed between the cabbage layer and the second mustard sauce layer preferably comprises tomatoes, bell peppers, pickles and onions.

The first sandwich bread slice and the second sandwich bread slice are rectangular bread slices, and the first mustard sauce layer and the second mustard sauce layer are front surfaces of the first sandwich bread slice and the second sandwich bread slice. And the tomatoes are arranged in the shape of one disc slice on the center of the second mustard source layer, and the pickles are on the four corners of the second mustard source layer in the form of disc slices or semicircle slices. And are respectively disposed on the central portion of the tomato, the bell pepper is arranged in a slice form with only a circular border on the tomato, the onion is a slice shape in the form of a cross shape and only a circular border on the tomato It is preferable to arrange as.

The sandwich is preferably formed in a right triangle shape by cutting the sandwich of the rectangular shape diagonally.

The first mustard sauce layer and the second mustard sauce layer are made of honey mustard sauce, and are formed in a sticky state without flowing down on the first and second sandwich bread slices, and the bread slices and the interior thereof. It is desirable for the materials to be inserted to adhere to each other.

The sandwich according to the present invention does not cause the contents inserted between the pieces of bread to flow down or collapse, that is, it is structurally stable so that a person does not have any inconvenience in eating it. In addition, the sandwich of the present invention maintains the freshness of vegetables for a long time by using the contents inserted between the pieces of bread, especially the Thousand Island dressing used only for salads, and is excellent in terms of taste, texture and nutrition.

1 illustrates a schematic layer structure of a sandwich according to an embodiment of the present invention.
2 is a plan view of a partial layer structure of a sandwich according to an embodiment of the present invention.
3 is a side view of the partial layer structure of FIG. 2.
Figure 4 is a photograph of a sandwich according to an embodiment of the present invention, after making refrigerated for 7 days after making the sandwich was left at room temperature overnight in that state.
FIG. 5 is a photograph of a sandwich according to an embodiment of the present invention, which is made on the same date as that of FIG. 4 and then taken out of the refrigerator after being refrigerated for 8 days under the same conditions.
6 is a photograph taken after separating the cabbage layer and the vegetable layer to confirm the state of the contents of the sandwich of FIG.
FIG. 7 is a view illustrating a state in which the cabbage layer is removed from the sandwich of FIG. 6 in order to confirm the state of lettuce.
Figure 8 is to remove the lettuce in contact with the cabbage layer in order to compare the state of lettuce in contact with the cabbage layer and mayonnaise layer and photographed the two parts together.

Hereinafter, the present invention will be described in detail with reference to the drawings.

As shown in FIG. 1, a sandwich according to the present invention includes a first honey mustard sauce layer 200 and a cheese layer 300 between a first sandwich bread slice 100 and a second sandwich bread slice 1000. The main material layer 400, the mayonnaise layer 500, the lettuce layer 600, the cabbage layer 700, the vegetable layer 800, and the second honey mustard sauce layer 900 are stacked in this order.

In the sandwich of the present invention, in order to prevent the contents inserted between the pieces of bread 100 and 1000 from flowing down or falling down when a person eats, first apply a honey mustard sauce to the inner surface of the pieces of bread 100 and 1000 as a whole. First and second honey mustard source layers 200 and 900 are formed. In the sandwich of the present invention, a general mustard sauce without honey may also be used, but it is preferable to use a honey mustard sauce containing honey in order to increase the viscosity of the mustard sauce and to provide a sweet taste. Honey mustard sauce is made by mixing mayonnaise, honey and mustard in an appropriate amount of fruit juice, such as lemon juice. In this case, the honey mustard sauce layers 200 and 900 applied to the sandwich of the present invention provide an adhesive force to prevent the contents inserted between the pieces of bread 100 and 1000 from flowing down or falling down. Thus, the honey mustard sauce used in the present invention should have a viscosity suitable to achieve that purpose. That is, when the honey mustard sauce is applied to the bread slices 100 and 1000, the honey mustard sauce should have a viscosity that is so sticky that the honey mustard sauce does not flow on the bread slices. Such a state of viscosity allows the bread pieces 100 and 1000 and the material inserted therein to adhere to each other.

The cheese layer 300 is disposed on the first honey mustard sauce layer 200. The shape of the cheese forming the cheese layer 300 is preferably a single size having a size enough to cover most of the slices of bread, but may be formed of several pieces of cheese. Honey mustard sauce has a slightly sour taste with a sweet taste, and the cheese has a light taste so it blends in.

The main material layer 400 is formed on the cheese layer 300. In the present invention, the main material refers to a material that can be used as a name of a sandwich to distinguish the types of sandwiches. Thus, the term main is arbitrary and does not mean much in quantity. The material constituting the main material layer in the sandwich of the present invention may vary, but the other layers are common. For that reason, they are called ham cheese sandwiches, egg sandwiches, tuna sandwiches, pumpkin sandwiches, sweet potato sandwiches, cheese steak sandwiches, and cheese bacon sandwiches.

Under the main material used in the present invention, the cheese is used so that the main material does not flow down or collapse. In other words, cheese on one side of the bread containing the main ingredients.

The main ingredients can be used in various ways, but among them, especially boiled eggs may be crushed with mayonnaise and bitten. Other eggs may be used instead of eggs, for example quail eggs. When used as a mailing material, it may be called an egg sandwich. Since the main material has a high viscosity itself, even if inserted into the contents of the sandwich, the contents do not flow down or collapse. Thus, these materials have high adhesion to adjacent contents as well as themselves in the inventive sandwich, which contributes to the structural stability of the inventive sandwich.

Under the main material used in the present invention, the cheese is used so that the main material does not flow down or collapse. That is, cheese is placed on one side of the bread containing the main ingredients. The main ingredient, ham, is to slightly heat or warm sliced ham. If these are used as the main ingredients, they can be called ham cheese sandwiches. Since the main material has a high viscosity itself, even if inserted into the contents of the sandwich, the contents do not flow down or collapse. Thus, these materials have high adhesion to adjacent contents as well as themselves in the inventive sandwich, which contributes to the structural stability of the inventive sandwich.

Under the main material used in the present invention, the cheese is used so that the main material does not flow down or collapse. In other words, cheese on one side of the bread containing the main ingredients. An example of another main ingredient is oiled tuna mixed with mayonnaise, salt and pepper. To squeeze oil from tuna, you can simply squeeze it. Using these main ingredients can be called a tuna sandwich. Although the tuna itself has some adhesive strength in these materials, the tuna mixed with mayonnaise is further improved so that the contents do not spill or collapse even when inserted into the contents of the sandwich. Thus, these materials have high adhesion to adjacent contents as well as themselves in the inventive sandwich, which contributes to the structural stability of the inventive sandwich.

Under the main material used in the present invention, the cheese is used so that the main material does not flow down or collapse. In other words, cheese on one side of the bread containing the main ingredients. Another example of a main ingredient is the mashed squash. Using these main ingredients can be termed sweet pumpkin sandwich. Steamed crushed sweet pumpkin itself has an adhesive force when placed on the cheese is suitable as the contents of the sandwich of the present invention. Thus, these materials have high adhesion to adjacent contents as well as themselves in the inventive sandwich, which contributes to the structural stability of the inventive sandwich.

Under the main material used in the present invention, the cheese is used so that the main material does not flow down or collapse. In other words, cheese on one side of the bread containing the main ingredients. Another example of a main ingredient is mashed sweet potatoes. Using these main ingredients can be called sweet potato sandwich. The steamed sweet potato, as it is placed on the cheese itself, has adhesive strength and is suitable as the contents of the sandwich of the present invention. Thus, these materials have high adhesion to adjacent contents as well as themselves in the inventive sandwich, which contributes to the structural stability of the inventive sandwich.

Under the main material used in the present invention, the cheese is used so that the main material does not flow down or collapse. In other words, cheese on one side of the bread containing the main ingredients. Another example of main ingredients is cheese, beef, teriyaki sauce and cheese stacked in order and warmed or cooked for 10 seconds. Using these main ingredients can be called cheese steak sandwich. Since the cheese and teriyaki sauce is added to the beef, not only the taste becomes good, but also the cheese melts on both sides of the beef, resulting in a viscous state, thereby increasing adhesion to adjacent contents, thereby contributing to the structural stability of the sandwich of the present invention.

Under the main material used in the present invention, the cheese is used so that the main material does not flow down or collapse. In other words, cheese on one side of the bread containing the main ingredients. Another example of main ingredients is cheese, bacon, teriyaki sauce, stacked in sequence, warmed or cooked. Using these main ingredients can be called cheese bacon sandwich. Since the cheese and teriyaki sauce are added to the bacon, not only the taste becomes good, but also the cheese melts on both sides of the bacon, resulting in a viscous state, thereby increasing the adhesive strength with the adjacent contents, thereby contributing to the structural stability of the sandwich of the present invention.

In the sandwich of the present invention, a mayonnaise layer 500 is formed on the main material layer 400. Mayonnaise for forming the mayonnaise layer 500 may be commercially available, and may have a viscosity that does not flow down. The mayonnaise layer 500 serves to improve the adhesion between the main material layer 400 and the lettuce layer 600, and also provides a savory blend of taste between the main material and lettuce.

The lettuce layer 600 is formed on the mayonnaise layer 500. The lettuce forming the lettuce layer 600 is used without being sliced in the same way as used in a conventional sandwich, and also on the surface thereof using a vegetable dehydrator. Use it after removing moisture.

In the sandwich of the present invention, the cabbage layer 700 is disposed on the lettuce layer 600. In the sandwich of the present invention, the cabbage is used in a chaffed state. Cabbage, like lettuce, is used in the present invention after the water on the surface of the vegetable dehydrator is removed. These cabbages are not usually used as the contents of sandwiches. Cabbage is too stiff in the unsliced state and does not provide the proper texture in the sandwich and also contains a lot of water in the cell. When used in the sandwich, the water in the cell is discharged due to osmotic pressure even after some time. Not only does it wither, but it also alters the state of the other contents. Cabbage is recognized as a so-called watery vegetable. Cabbage is also hard to find examples of sandwiches used in sandwiches because the texture of the cabbage is somewhat improved, but the problem of water discharge from osmotic pressure remains. In addition, the cabbage has a slightly flat texture even when sliced, so you have to eat it with sauce. Thus, cabbage has been commonly eaten as a salad or steamed as a wrap. Cabbage salad, for example, is made from a mixture of sliced cabbage, red cabbage, carrots in a salad sauce made from a mixture of mayonnaise, milk, mustard, lemon juice, salt, and honey. Salad sauce is used to fully wet the vegetables. In cabbage salad, cabbage is drained by osmotic phenomena due to its own characteristics, but cabbage salad does not significantly affect the texture and taste of cabbage salad even if such water is added to some extent. On the other hand, when cabbage is used in a sandwich, when water escapes from the cabbage, it greatly affects the taste and condition of the sandwich. Therefore, before the present invention, the cabbage was sliced and used as the contents of the sandwich, and there was a recognition that the cabbage was not suitable as the sandwich contents due to the above-mentioned characteristics. In spite of the characteristics and recognition of the cabbage, the present invention is to use the contents of the sandwich with the cabbage sliced. It is possible to use cabbage in the present invention by using Thousand Island Dressing.

In the sandwich of the present invention, the lettuce island dressing is sprayed between the lettuce layer 600 and the cabbage layer 700. These Thousand Island dressings have a viscosity that can flow down on their own, but the minced cabbage remains absorbed in the space of the cabbage layer and will not flow down. This Thousand Island dressing not only improves the texture of the cabbage, but also prevents water from coming out of the cabbage. That is, the Thousand Island Dressing does not discharge the moisture contained in the cells of cabbage by the osmotic phenomenon.

Osmotic pressure of a cell is a phenomenon in which water in a cell comes out of the cell when the concentration of the extracellular is greater than that of the cell. Generally, the sauce used in cabbage salad has a sufficiently high concentration than the cells of cabbage, so the water in the cabbage salad comes out of the cabbage salad. However, the Thousand Island dressing used in the present invention does not differ significantly from the concentration of cabbage in the cells. Therefore, the chopped cabbage used in the sandwich of the present invention is not discharged intracellular by the Thousand Island dressing.

Thousand Island Dressing is a combination of mayonnaise and ketchup mixed with various ingredients such as pickles and onions. When used in salads, pickles and onions look like islands and are named as having 1,000 such islands. For example, to make 5 liters of Thousand Island dressing, 3 liters of mayonnaise, 200 g of tomato ketchup, 300 ml of olive oil, 90 g of tomato paste, 200 g of chopped onion, 100 g of chopped pickles, 30 g of chopped celery, 1 lemon juice, 60 g of black olives, 60 g of green olives, 30 ml of white wine, some paprika, 30 g of red bell peppers, 2 boiled eggs, 50 g of pickles, 80 g of onions, 50 g of bell peppers, 10 ml of vinegar, a little white pepper and some salt and pepper Prepare it, add mayonnaise to a concave bowl, mix all the ingredients above and mix well.

These Thousand Island dressings are not commonly recognized as sauces for sandwiches because they have a viscosity that can flow down on their own. Indeed, if no special measures are applied to a sandwich, Thousand Island dressings will cause the person to fall out of the sandwich or collapse with other contents when the sandwich is eaten, even in storage. However, in the sandwich of the present invention, the Thousand Island dressing is kept absorbed in the space portion of the chopped cabbage and does not flow down. To this end, the Thousand Aland dressing used in the sandwich of the present invention is used in an amount such that it is kept absorbed by the space portion of the chopped cabbage and does not flow to the outside. According to this amount and viscosity, as mentioned above, the water in the cabbage cells is not discharged out by osmotic pressure.

Next, a vegetable layer 800 is formed on the sliced cabbage layer with the Thousand Island dressing. Vegetable layer 800 includes tomatoes, bell peppers, pickles and onions. More specifically, the vegetable layer is arranged in the structure shown in FIGS. 2 and 3. The case where the sandwich bread slices 100 and 1000 have a rectangular shape will be described as an example. First, the tomato 810 is disposed on the center portion of the second honey mustard sauce layer 900 formed on the second sandwich bread slice 1000. Tomatoes are placed in the shape of one disc slice. Pickles 820 are disposed in the form of disc slices or semi-circle slices, respectively, on the four corners of the second honey mustard source layer 900 and on the central portion of the tomato 810. That is, the pickles 820 are all disposed at five locations. Bell pepper 830 is disposed on the tomato 810 in the form of a slice with a circular border only. Onion 840 is disposed in the form of a slice with a circular border only on the tomato 810, it is arranged in a shape that intersects the bell pepper 830. When the vegetable layer 800 is disposed on the chopped cabbage layer 700, the intracellular water of the cabbage is not discharged out. The savory taste of cabbage is also enhanced and harmonized by the other vegetables in vegetable layer 800.

The sandwich of the present invention having such a structure and arrangement has excellent adhesion between the contents to be inserted, so that the contents do not flow down or collapse, so there is no inconvenience in eating, and the thunder is used only for the contents, especially salads. The Irish dressing is used to maintain the freshness of vegetables for a long time, thereby retaining the taste for a long time. The sandwich of the present invention is satisfactory in both taste and nutrition.

Figure 4 is a photograph taken of the sandwich according to an embodiment of the present invention, after making refrigerated for 7 days after making the sandwich was left at room temperature overnight in that state, Figure 5 is an embodiment of the present invention A photograph of the sandwich according to the present invention, which was made on the same date as that of FIG. 4 and then taken out of the refrigerator after being kept refrigerated for 8 days under the same conditions, and the photograph was taken immediately, and FIG. Photographs were taken after separating the cabbage layer and vegetable layer to confirm, Figure 7 is a state taken from the sandwich of Figure 6 to confirm the state of lettuce, Figure 8 is in contact with the cabbage layer In order to compare the condition of the lettuce and the mayonnaise layer, the lettuce was touched by the cabbage layer and the two parts were photographed together.

As shown in Figure 4, the sandwich of the present invention, if left at room temperature overnight, the state of the contents are not good, as shown in Figures 5 to 8, despite the eight days in the cold storage of the contents of the The condition did not deteriorate significantly from the initial condition. In particular, as can be seen in Figures 6 and 7, the condition of the chopped cabbage and lettuce adjacent to the cabbage is considerably better than the storage period. On the other hand, as can be seen in Figure 8, cabbage and the lettuce adjacent to the mayonnaise layer and lettuce close to the state of lettuce is much better, which is due to the osmotic pressure by the mayonnaise lettuce The intracellular drainage was released, whereas the cabbage and the adjacent lettuce were thought to reflect less drainage of the intracellular drainage as described above.

100,1000: Sandwich Bread 200,900: Honey Mustard Sauce Layer
300: cheese layer 400: main material layer
500: mayonnaise layer 600: lettuce layer
700: cabbage layer 800: vegetable layer
810: tomato 820: pickle
830: bell pepper 840: onion

Claims

A first mustard sauce layer applied on the first sandwich bread slice between the first sandwich bread slice and the second sandwich bread slice, a cheese layer on the first mustard sauce layer, a lettuce layer, a sliced cabbage And a second mustard sauce layer spread over said second sandwich bread slice.

The method of claim 1,
Thousand island dressing is sprayed between the lettuce layer and the cabbage layer, and the Thousand island dressing has a viscosity enough to flow down by itself but is absorbed into the space portion of the chopped cabbage layer. Sandwich characterized in that it is maintained and does not flow down.

3. The method of claim 2,
The lettuce and cabbage used in the lettuce layer and the cabbage layer is a sandwich, characterized in that the water on the surface of the vegetable dehydrator is removed.

The method of claim 3,
The Thousand Island dressing has a viscosity that can be flowed down by itself so that the moisture contained in the cells of the lettuce and the cabbage is not discharged by the osmotic phenomenon.

The method according to any one of claims 1 to 4,
The sandwich further includes a main ingredient layer on the cheese layer, wherein the main ingredient layer crushes the boiled egg with mayonnaise and bite, mixed with oiled tuna with mayonnaise, salt and pepper, and steamed sweet pumpkin Mashed, steamed sweet potato mashed, cheese, beef, Teriyaki sauce, the cheese laminated in order and warmed or cooked for 10 seconds, the cheese, bacon, Teriyaki sauce in order and laminated or cooked for 10 seconds Sandwich, characterized in that formed by the main material selected from among them.

6. The method of claim 5,
Sandwich characterized in that a mayonnaise layer is further formed between the lettuce layer and the main material layer.

The method according to claim 6,
Wherein said vegetable layer formed between said cabbage layer and said second mustard sauce layer comprises tomatoes, bell peppers, pickles, and onions.

8. The method of claim 7,
The first sandwich bread slice and the second sandwich bread slice are square bread slices, and the first mustard sauce layer and the second mustard sauce layer are front surfaces of the first sandwich bread slice and the second sandwich bread slice. And the tomatoes are arranged in the shape of one disc slice on the center of the second mustard source layer, and the pickles are on the four corners of the second mustard source layer in the form of disc slices or semicircle slices. And are respectively disposed on the central portion of the tomato, the bell pepper is arranged in a slice form with only a circular border on the tomato, the onion is a slice shape in the form of a cross shape and only a circular border on the tomato Sandwich characterized in that it is arranged in.

9. The method of claim 8,
The sandwich is a sandwich, characterized in that formed in a right triangle shape by cutting the sandwich of the rectangular shape diagonally.

10. The method according to any one of claims 1 to 9,
The first mustard sauce layer and the second mustard sauce layer are made of honey mustard sauce, and are formed in a sticky state that does not flow down on the first slice of bread and the second slice of bread, and the bread slices and the inside thereof. Sandwich characterized in that the material to be inserted in to adhere to each other.