| 摘要 |
PURPOSE: A method of making hamburger containing plural cell patties which are different in taste and nutrient between the upper bun and lower bun is provided. It permits the consumer to enjoy various tastes and prevents the separation of contents during eating. CONSTITUTION: The hamburger is filled with contents between an upper bun(22) and a lower bun(21), in which the contents contain plural cell patties(24a, 24b, 24c, 24d, 24e) between the upper bun and lower bun. The plural patties are formed with different materials and integrally formed with adhesive food containing cheese. Vegetables(23) selected from lettuce, leek, cucumber pickle and tomatoes are laminated on the lower bun. The bun is prepared by mixing wheat flour, milk, sugar, salt, shortening, yeast and water, fermenting for a predetermined time, molding into a predetermined shape and then baking in an oven. |
