HAMBURGER PATTY CONTAINING BROWN GLUTINOUS RICE, AND METHOD FOR PREPARING SAME

Hereinafter, a invention is in the field of the person with skill in the art easily embodiment in can be. as further described for example form of the present invention embodiment. Form of the present invention embodiment in the art having knowledge of the average user to described more complete of the present invention is provided to the recording operation.. Therefore, one embodiment of the present invention various form may be deformed of means and in different phases, describing hereinafter range of the present invention embodiment not limited in the form.

In an entire of the present invention specification, certain on any configuration element when advisable to "includes", is especially opposite the substrate to which it is-free other features element is supported by the upper case and, excepting the other further include components to. meaning that it may be set.

In an entire of the present invention specification, steps and other any step is "on" or "before" when to be located, is direct any step is another step in time series as well as when relation, each step of mixing two such as order in time series on the sequence of each step that may be converted indirectly a in time series data, and inverts and outputs read rights may comprise an.

Entire of the present invention specification used in terms of such a magnitude that induces "about", "substantially", or the like, that has unique to the meanings cited in manufacturing and material which the tolerance to be presented when values in the widest sense of the proximity levels in relation to structure is used, to assist in the understanding of the present invention or an accurate absolute is numerical-is-mentioned disclosure content is per ' iphery of wrongly self conscience non use is used for the prevention of. Terms used in entire specification herein "-(a) step" or "-step" the "steps for-" does not mixture by the addition of an initiator.

The present invention refers to hamburger patty made of with glutinous rice brown rice manufacturing method relates to and, hamburger patty made of with glutinous rice brown rice the present invention according to (hereinafter, 'hamburger patty made of' also referred to as) the manufacturing method of meat, octadec, brown rice sweat rice rice, rice bread crumb, onion, ginger, garlic, pepper, salt, sugar, egg, sweet potato, bean protein is loaded into a reactor material steps requiring; said material steps requiring prepared agitating material production step material mixture for producing a mixture of material; said mixing stages of production material mixture agitated material mixture 2 to time at a temperature of 0 to 5 °C maturing step matured to a desired degree; and said maturing step aged beverage is in a material mixture is formed in a planar and, temperature of -20 to -40 ° C quickly quenched in the and patty molding for producing a wrapped; may comprise an.

Hereinafter, glutinous rice brown rice according to one embodiment of the present invention include form hamburger plaque mote described specifically for the manufacturing method. According to one embodiment of the present invention include form refers to hamburger plaque mote glutinous rice brown rice manufacturing method by more specifically can be simple.

Figure 1 shows a form according to one embodiment of the present invention also include glutinous rice brown rice production step plaque mote hamburger coarse metal salt of a order.

First, material step can be (S₁).

Meat, octadec, brown rice sweat rice rice, rice bread crumb, onion, ginger, garlic, pepper, salt, sugar, egg, sweet potato and bean protein is loaded into a reactor can be step material.

Though it is not limited to, a beef and pork meat said meat consisting of includes more than one group is characterized in that composition can be. Pork plaque mote hamburger only in producing a propylene glycol and a strong unique pork consumer's preferences and preference is due to its inertia phase and to realize, beef plaque mote hamburger only a hamburger plaque mote cost in producing a hamburger is increased to increase the taste plaque moteunder puck puck so there is a threat that the advantageous because a do not go.

Furthermore, said 20 to 80 weight % and a beef pork meat 20 to 80 weight % is characterized in that composed can be. Beef when is less than 20 weight %, the formulations, composition of beef taste and flavor pork are too small to content only too accentuated and to realize, an amount of more than 80 weight % is beef when composition a, hamburger plaque mote formed are elongated the consumer preference of and preferences for all his. so there is a threat that the inertia phase. Furthermore, weight % less than 20 is pork when, the formulations, composition of beef relatively plaque mote hamburger to increase the feeling content is prevented from excessively increasing also are elongated which has a risk that, for an amount of more than 80 weight % is pork when composition, pork taste and flavor. so there is a threat that the emphasized too only. Therefore, 20 to 80 weight % said meat a beef and pork 20 to 80 weight % most preferably are made up.

Though it is not limited to, a meat it is milled to size of 3 to 1 and prepares a manner. Meat when is pulverized with size of less than 1 mm, meat taste chewing are too small to the size of can be poor, for meat exceeds the number of pixels in width and 3 mm when to be fractured, taste of uncooked meats in preference of the delivery is only too highlighted. so there is a threat that the inertia phase. A meat thus it is milled to size of 1 to 3 mm and prepares a. most preferably is.

Which are weak in fire-fighting function the glutinous rice brown rice for preventing and adult diseases and constitution also obesity is food health therapy. Inorganic salt and vitamin is enriched with hypertension and diabetes, arteriosclerosis and is connected to the semiconductor layer. efficacy constant and a members.

Though it is not limited to, said brown rice brown rice sweat rice rice appearance, texture and taste similar to removed in a behind washing the times to, glutinous rice brown rice 150 100 parts by weight to 200 parts by weight water prepared by adding may manner.

Glutinous rice brown rice water 100 parts by weight the included in an amount less than about 150 parts by weight when greater sweat rice rice brown rice, glutinous rice brown rice total weight compared to the ratio of the water glutinous rice brown rice are too small not wing temperature is lower than the reference a brown rice sweat rice rice is too [...] in danger of is not intake.. Furthermore, glutinous rice brown rice 100 parts by weight 200 parts by weight of water by adding an amount of more than when greater sweat rice rice brown rice, glutinous rice brown rice total weight compared to the ratio of the water is sweat rice rice brown rice-grained surfaces of the polysilicon layer is built up in the form of without rice cooked hard can be have is suitable for the production plaque mote hamburger since the sweat rice rice unpolished rice having a moisture content of. may or may not be produced. Therefore, appearance, texture and taste similar to brown rice sweat rice rice said brown rice times to removed in a behind washing the, glutinous rice brown rice 100 parts by weight water prepared by adding 150 to 200 parts by weight most preferably.

Furthermore, though it is not limited to, brown rice sweat rice rice prepared appearance, texture and taste similar to unpolished rice having a moisture content of about 1 then being washed with removed in a time about 20 minutes then Boolean fire first and the water, Boolean brown rice paste has better mouth feeling and appearance, texture and taste similar to steamed dish pot 100 °C about product beneficial for the body after float about 30 minutes, about 20 minutes is positioned at the rear part of is switched off again for sweat rice rice brown rice BARO-K data of loose part on rice cooked hard form manufactured with. can be characterized in that.

Onion the scan electrode driver applies a high protein in a fat content and the is vegetables, unnecessary for each operational mode body we split off to lower the cholesterol and lactic acid food constitution: known as not to overlap one another. Onion a hypertension prevention and metabolism because the effect to promote the blood circulation in the forth step, gastrointestinal function a range of 500-2000 ANGSTROM, cholesterol in the blood, and is divided into two or more steps is cut to face downward prophylactic effect adult such as heart disease, is food tonic good even fatigue recovery. Quercetin (quercetin) and which are representative of a cholesterol action and antioxidant component herba is provided to obtain a tobacco [...] removing the blood and molds the. Furthermore, intestinal a onion used in dividing, harmful prevents absorption and absorb substances that are disposed the food composition has effects, a belly key or because effect also, by simple processing steps at a diet food.

Though it is not limited to, closes an upper portion of and in turn, a hull removing with onion determined to be 2 to 5 mm behind milling which has an agitator comprising a, 20 to 60 seconds at a temperature of 80 to 110 °C decay rapidly while a roasted manner.

Size of less than 2 mm with onion when it is milled to is onion is too small so that a large amount of onion is so there is a threat that the decrease in taste chewing, 5 mm with onion it is milled to reaches a level exceeds a from becoming too large onion when other ground not applied is found conditioner with food material and to realize, hamburger plaque mote non assembly rigidly which the transferred material is not formed as a specific shape formed difficult can be generation of a noise. Furthermore, less than 20 at a temperature of less than 80 °C with onion to parch a fourth MOS onion when a wing does not strong sourness of onion plaque mote hamburger is the polysilicon layer remains when manufacturing and preferences of the consumer's taste preference is inertia phase and to realize, at a temperature more than 110 °C with onion exceeds medical 60 when a roasted during a period in which such a having conversino is too much onion of onion in taste, flavor and taste and is lost, hamburger patty made of generated much moisture which the transferred material is in the fabrication of non rigidly assembly formed formed as a specific shape not generation of a noise can be difficult. Therefore, and in turn, a hull closes an upper portion of a onion removing with onion determined to be 2 to 5 mm behind milling which has an agitator comprising a, 20 to 60 seconds at a temperature of 80 to 110 °C roasted decay rapidly while preparing out most preferably.

Furthermore, though it is not limited to, closes an upper portion of a onion while shell then onion extract by sapextractor can prepare the metal to. While shell with onion extract onion produced by superposing sapextractor hamburger by adding in producing a plaque mote, onion skin hot included in the stems, calcium and profile components together unit is off can be taken.

To enlarge the vascular ginger of generating heat body which permit the in-the as vegetables, metabolism or reported to enhance the 20% of wet liquid to flow down. The ginger thus, thanks to an increased metabolism are effective in Lipolysis, and its internal absorptivity wood pulp, reed pulp, corn the through holes of the substrate, in a vessel. of an anti-removes the vacate waste products.

In the cholesterol garlic a peer a reduced triglyceride level and.. According to research existing heart rate garlic extract enhances shrink force of the heart to reduce capillary vessel of brain for treating hypertension by expanding the paralysis having an excellent effect to prevent constitution: known as a food ingredient. Furthermore, included in the hot garlic the component as myself allyl blood cholesterol level reported to aid drop of wet liquid to flow down.

Though it is not limited to, the garlic and ginger closes an upper portion of the shell removed and ginger determined to be 3 mm to 1 garlic grinding the. can be characterized in that. The garlic and ginger determined to be 1 to 3 mm would loose and fluorescent indication can be added in plaque mote hamburger so are useful as an improving agent, ginger and the crushed too much garlic in plaque mote when for the addition of hamburger, of garlic and ginger a strong taste and flavor remains intact the consumer's preferences is preference and is since so there is a threat that the inertia phase.

Sweet potato when compared to other food material, after intake blood as glucose as food material low increase of insulin, insulin secretion is relatively small, which is effective in reducing the fat a sweet since the is and States such as diet. Rich dietary fibers, and in addition the composition, the probiotic microorganism is effective to actively motion are converted into heat and excellent for the therapy and prophylaxis constipation..

Though it is not limited to, after having conversino and toughness of pork skin by boiling a sweet potato, hamburger surge mashed in plaque mote for the addition of an. can be characterized in that.

Though it is not limited to, the hamburger patty made of with glutinous rice brown rice said, [...] further included in is characterized in that composition can be.

Lacquer of the human body cells while cutting without damaging in the space while charger provided with an and good, the read and a source of both in lacquer and bottles cancer of a pollutant due to. are effective in combat. The efficiency of lacquer chronic gastritis, stomach uterine cancer, dyspepsia, stomach ulcer, initial stomach, leucorrhea, constipation, hangover, arthritis, osteomyelitis, liver function, fatigue recovery, administered, cramps, waist pain, fibromyalgia, being sore, nails, limb leucorrhea, wrick of shoulder, varies, anticancer, gastrointestinal, cosmetic, energy strengthening the like report of wet liquid to flow down. However, due to toxicity to lacquer easily-honey the not food can be taken.

Using acid lacquer lacquer by fermenting the toxicity of lacquer not fall dead in spite of fermentation plays for the utilisation of the current technique. Fermentation technology in the present invention, eliminating the O toxic plaque mote by making the hamburger by adding [...], drawing, considerably shaken, of nutritional tonic variety of medicinal effects, having special lacquer health often can be taken without the side effects enhances blood hamburger plaque mote unit is off can be produced.

Next, material mixture can be process steps (S₂).

Said material steps requiring agitating material prepared material mixture can be produced.

According to one embodiment of the present invention, include glutinous rice brown rice said hamburger plaque mote, meat 30 to 40 weight %, octadec 5 to 15 weight %, brown rice sweat rice rice 30 to 40 weight %, 2 to 7% weight rice bread crumb, onion 2 to 7 weight %, ginger 1 to 5 weight %, 0.5 to 3 weight % garlic, pepper 0.1 to 0.5 weight %, salt 0.1 to 0.5 weight %, 0.2 to 2 weight % sugar, egg 0.2 to 2 weight %, sweet potato 0.5 to 3 weight % and bean protein 0.2 to 2 weight % is characterized in that composed can be.

Hamburger include glutinous rice brown rice said in plaque mote meat when are included in an amount less than 30 weight %, meat is overlapped with included hamburger plaque mote taste inertia phase and to realize, more than % weight 40 meat when added amount, relatively hamburger in plaque motesweat rice rice brown rice contained in the can be reduced and various vegetables content of beneficial to health stone to since. an automobile isn't.

Furthermore, said hamburger include glutinous rice brown rice is octadec in plaque mote when are included in an amount less than 5 weight %, hamburger in plaque mote included plaque mote hamburger are too small to the amount of oil, tar, nicotine and the like constant which makes it difficult to minimal under puck puck cannot be in a feeling at indicate and to realize, more than % weight 15 is octadec when added amount, excessive oil taste, and can be made containing [...] the well. an automobile isn't.

Furthermore, said hamburger include glutinous rice brown rice is sweat rice ricein plaque mote brown rice when are included in an amount less than 30 weight %, sweat rice rice brown rice added that realizing reduced is too amount of patentable distinction over the existing hamburger plaque mote and 208, -nutritive sucking events response to the consumer's preferences and preference is inertia phase and to realize, brown rice sweat rice rice weight 40 is more than % when added amount, hamburger plaque mote the synthetic polymer is any one of constant, and so there is a threat not be well, whereby leading to an excessive sweat rice rice brown rice state rice cooked hard by adding. a possibility that poor taste.

Hamburger include glutinous rice brown rice said onion in plaque mote less than 2 weight %, less than 1 weight % ginger, when are included in an amount less than 0.5 weight % garlic, hamburger in plaque mote the vegetable included that realizing reduced is too amount of taste and flavor, and so there is a threat not hot pepper paste, smashed garlic, fourth MOS, of uncooked meats in fat ingredients as it will be too large to easily knocks down. so there is a threat that the. Furthermore, weight exceeds 7% onion, ginger exceeds 5 weight %, an amount exceeds 3 weight % garlic when added, sourness a strong onion, ginger is prevented from excessively and garlic taste the egg it is cheap under and sourness is added too only. so there is a threat that the accentuated.

Though it is not limited to, one embodiment of the present invention form injection sample using the hamburger patty made of with glutinous rice brown rice [...] further included in is characterized in that composition can be.

[...] further included in said composition include glutinous rice brown rice characterized by plaque mote hamburger, meat 30 to 40 weight %, octadec 5 to 15 weight %, brown rice sweat rice rice 30 to 40 weight %, 2 to 7% weight rice bread crumb, onion 2 to 7 weight %, ginger 1 to 5 weight %, 0.5 to 3 weight % garlic, pepper 0.1 to 0.5 weight %, salt 0.1 to 0.5 weight %, 0.2 to 2 weight % sugar, egg 0.2 to 2 weight %, 0.5 to 3 weight % sweet potato, bean protein 0.2 to 2 weight % and 0.1 to 0.5 weight % [...] is characterized in that composed can be.

Hamburger include glutinous rice brown rice said in plaque mote[...] further less than 0.1 weight % when added, the amount added [...]in plaque mote hamburger are too small to and covers the active [...] is sufficiently aroma and flavor may not expressed, and a semantic added to is no free user position and to realize, [...] 0.5 weight % when for the addition of an amount of more than a, propylene glycol and [...] consumer rather the highlighted too only flavor preference and's preferences can be causing various problems reducing.

Next, maturing step can be (S₃).

Mixing stages of production material mixture said mixture at a temperature of 0 to 5 °C agitated material 2 to 5 can be for the future set time slot period.

When aged at a less than 0 °C mixture material, is also adapted for aged at a temperature too low the hamburger plaque mote since the degradation in taste comprising at least one organic compound hamburger patty made of self and cost is reduced taste and taste and which, more than 5 °C when aged at a temperature, hamburger plaque mote radish sikhye is provided by which the transferred material is hamburger there is a danger of or corrupted plaque mote. so there is a threat that the decrease in taste.

Furthermore, material mixture when aged beverage is less than time 2, sufficiently plaque mote hamburger shorten the aging time may not is aged in each which the transferred material is and flavor and is transparent taste and not who matches with reverse unison motion so there is a threat that the decrease in, 5 exceeds 48 hours when aged during a period in which such a, unit aging time and productivity, hamburger plaque mote radish sikhye is provided by which the transferred material is hamburger there is a danger of or corrupted plaque mote. so there is a threat that the decrease in taste and taste.

Next, patty molding and a can be (S₄).

Maturing step said aged beverage is in a material mixture is formed in a planar and, temperature of -20 to -40 ° C can package the quickly quenched in the.

Aged beverage is at about material 50 to 150g less out temperature of sucked overwork of the molding formed as a specific shape by quickly quenched in a packing.

Quickly quenched in a temperature higher than -20 ° C plaque mote when package the hamburger the, packing in a specific shape is maintained which makes it difficult to quench for since the time is too long which has a risk productivity, quickly quenched in lower temperature coolant and the lower temperature than -40 ° C the mote to do when package the hamburger the, -40 ° C maintained at a lower temperature than predetermined and horizontally by an optional since the economy may be a rotating drum to be equipment and cost is reduced.

[In the embodiment 1]

According to one embodiment form of the present invention include glutinous rice brown rice plaque mote prepare hamburger.

1. Material steps requiring

Beef and pork carcass in an a one-to-one size of a pulsator 2 mm behind light from the LED and radiating for preparing a meat crushed to. A glutinous rice brown rice about 5 kg of maintaining clean water then being washed with water by the addition of about 5 kg about 1 time then Boolean fire first and the water about 20 minutes, Boolean brown rice paste has better mouth feeling and appearance, texture and taste similar to steamed dish pot 100 °C about product beneficial for the body after float about 30 minutes, about 20 minutes is positioned at the rear part of is switched off again for sweat rice rice brown rice BARO-K data of loose part on rice cooked hard prepare in the form. Onion a closes an upper portion of and in turn, a hull removing behind, determined to be ground and subject to 3 mm, about at a temperature of about 90 °C decay rapidly while preparing the bean residue and 30 seconds. The garlic and ginger closes an upper portion of and in turn, a hull removing behind, it is milled to size of 2 mm. and prepares a. After having conversino and toughness of pork skin by boiling a sweet potato, preparing and surge mashed, octadec, rice bread crumb, pepper, salt, sugar, egg and also preparing the bean protein.

2. Material mixture production step

Said material steps requiring prepared is made, meat 3.47 kg, 1 kg octadec, brown rice sweat rice rice 3.47 kg, 0.5 kg rice bread crumb, onion 0.5 kg, 0.3 kg ginger, garlic 0.2 kg, pepper 0.03 kg, 0.03 kg salt, sugar 0.1 kg, 0.1 kg egg, sweet potato agitating mixing 0.1 kg 0.2 kg and bean protein to prepare material mixture.

3. Maturing step

Material at a temperature of about 2 °C for the future set time slot period to about 3.

4. Patty molding and

Aged beverage is less in about material 80g then, forming in a specified size and, quickly quenched in the packing a temperature of -30 ° C.

[In the embodiment 2]

According to one embodiment form of the present invention include glutinous rice brown rice plaque mote bucket is hamburger, glutinous rice brown rice through microscopic pores [...] include plaque mote prepare hamburger.

I.e., method such as said in the embodiment 1 is produced at, fermentation power in steps requiring material using microbes provide a method for eliminating toxicity of lacquer by fermenting a [...] preparing and, [...] stages of production material mixture by adding further 0.03 kg include glutinous rice brown rice plaque mote prepare hamburger.

[Compared e.g. 1]

In the embodiment 1 include glutinous rice brown rice in method such as hamburger plaque mote bucket is, hamburger in plaque motesweat rice rice content of brown rice contained in the defined importance in the present invention by adding to in a case of a lack of than content include glutinous rice brown rice plaque mote prepare hamburger.

I.e., method such as said in the embodiment 1 is produced at, sweat rice rice brown rice stages of production material mixture by the addition of 1.5 kg of glutinous rice brown rice include plaque mote prepare hamburger.

[Compared e.g. 2]

In the embodiment 1 include glutinous rice brown rice in method such as hamburger plaque mote bucket is, hamburger in plaque mote content of glutinous rice brown rice contained in the defined importance in the present invention the addition of the excessive than content include sweat rice rice brown rice plaque mote prepare hamburger.

I.e., method such as is produced at said in the embodiment 1,6 kg of sweat rice rice brown rice stages of production material mixture by the addition of glutinous rice brown rice include plaque mote prepare hamburger.

[Compared e.g. 3]

In the embodiment 1 such as bucket is plaque mote hamburger in method, hamburger patty made of the brown rice without adding any sweat rice rice prepare plaque mote hamburger.

[Compared e.g. 4]

In the embodiment 1 such as bucket is plaque mote hamburger in method, hamburger patty made of the onion, ginger and garlic various vegetables such as hamburger without adding any plaque mote prepare.

[Functional inspection]

Said in the embodiment and comparison for one cartridge configuration embodiment a functional inspection.

Said produced by such as in the embodiment 1 of the present invention according to one embodiment form with glutinous rice brown rice hamburger patty made of, added further [...] hamburger patty made of of in the embodiment 2, hamburger in plaque motesweat rice rice content of brown rice contained in the defined importance in the present invention in a case of a lack of than content to produce the human bone comparison e.g. hamburger patty made of of 1, hamburger in plaque mote glutinous rice brown rice contained in the content of excessively than content defined importance in the present invention produce the human bone comparison e.g. hamburger patty made of of 2, without adding any sweat rice rice brown rice to comparison e.g. hamburger patty made of of 3 and onion, ginger and garlic such as various vegetables without added at all 4 e.g. comparison to functional inspection in plaque mote for hamburger of the embodiment.

20 to 60 said functional assay randomly personnel to replace the panel both sexes adult cell 100 in the embodiment 1 the selecting name, in the embodiment 2, compared e.g. 1,2 e.g. compared, compared e.g. 3 and comparison example 4 hamburger plaque mote produced by a fittingly connectable to each other behind, taste, direction, color, texture and flavor to preference such as evaluated using a measuring method of the point 10 corresponding advertisement based on the shown list, the result is a 1 of tables, via showed to below.

* Functional inspection numerical (10: very good sound, 0: very upon)

In said table 1 20 to 60 to name 100 personnel panel both sexes adult cell functional of the inspection, as concerns a average, in the embodiment 2 in the embodiment 1 and the present invention produced by glutinous rice brown rice of hamburger include plaque mote compared e.g. 1,2 e.g. compared, compared e.g. 3 and comparison example 4 hamburger patty made of than produced by the overall preference both been evaluated as good.

Understructure shown in said table 1, after the hamburger patty made of in the fabrication of various added is portage to vegetables and, brown rice brown rice greater taste rice cooked hard produce the human bone sweat rice rice of hamburger plaque mote in the embodiment 2 and in the embodiment 1, various vegetables and glutinous rice brown rice included in the hamburger in plaque mote due to taste and for easy ingestion of nutrition components is promoted a flavor, is added after the to portage with various vegetables due to taste are converted into heat and effect excellent taste, direction, such as taste and flavor the overall preference highly excellent but inferior to it in a color which has been subjected to from a microphone.

Furthermore, in accordance with one embodiment of the present invention is, in the embodiment 2 further added [...][...]plaque mote hamburger of further and flavor and is transparent and flavor is added as well as in the embodiment 1 the overall preference both been evaluated as good.

According to one embodiment form of the present invention include glutinous rice brown rice plaque mote bucket is hamburger, hamburger in plaque motesweat rice rice content of brown rice contained in the defined importance in the present invention in a case of a lack of than content to produce the human bone comparison e.g. plaque mote hamburger of 1, sweat rice rice brown rice added that realizing reduced is too amount of patentable distinction over the existing hamburger plaque mote and 208, -nutritive sucking events response to the consumer's preferences and preference is reduced since the taste, texture and flavor has many preference such as in a case of a lack of, was shown to be.

Furthermore, according to one embodiment form of the present invention include glutinous rice brown rice plaque mote bucket is hamburger, hamburger in plaque mote content of glutinous rice brown rice contained in the defined importance in the present invention produce the human bone excessively than content for comparison e.g. hamburger of plaque moterice cooked hardsweat rice rice brown rice state 2 is prevented from excessively added taste rigid because may feel frequencyband extract is for in feeling, was shown to be in a case of a lack of in particular.

Furthermore, hamburger patty made of the peculiar sweat rice rice brown rice prepared without comparison e.g. plaque mote hamburger of 3, are not included any out-of-glutinous rice brown rice to be retransmitted because the thin film transistors are electrically connected to and existing hamburger plaque mote and, taste and taste reduced by the curing reaction by, meat content of many-nutritive sucking events to because of shortage of the taste, texture and flavor for, was shown to be in a case of a lack of has many preference.

According to one embodiment form of the present invention include glutinous rice brown rice plaque mote bucket is hamburger, onion, ginger and garlic such as various vegetables without adding any manufacturing comparison e.g. hamburger of 4 plaque mote of vegetables without is added taste and flavor display, is added after the to portage with various vegetables is without added is installed taste to be retransmitted because the, various of the vegetables are not included to be retransmitted because the consumer's preferences is reduced preference and an electrochemical method for according to one embodiment of the present invention in the embodiment 1 in the embodiment 2 and hamburger patty made of than with glutinous rice brown rice of taste, direction, such as taste and flavor the overall preference both a to exhibit lack much it has been confirmed.

Therefore, hamburger patty made of in accordance with one embodiment of the present invention in the production of brown rice by the addition of various vegetables well as a good taste, hamburger reduced in the content of low-meat plaque mote an isocyanate group can be obtained in, is added after the to portage excellent taste due to with various vegetables, glutinous rice brown rice included in the hamburger in plaque mote due to various vegetables and for easy ingestion of nutrition components taste and flavor, as it is hereby possible to enhance, consumer preference of and preferences for all his identifying improving can be facilitated.

Or more, thereby, the cold air flows and comparison in the embodiment described but based on the results of a detailed the present invention example, which is not limited aspect the present invention refers to said in the embodiment and comparison, in the form a variety of other tests may be deformed, in technical idea of the present invention but it can also be associated with person with skill in the art in the prior art many. as it is clear the changeable. Furthermore, if so, the beyond technical idea of the present invention within such a range that causes no per art measured by offering various types of substituted by person with skill in the art, deformation and changeable respectively, is in addition of the present invention will to belong to range.