Bibim Rice Burger Manufacturing Method
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Solution Overview
Problem
Existing burger buns made primarily from wheat flour lack volume and shape when completely replaced with other ingredients, failing to meet consumer expectations in terms of appearance, texture, and taste.
Innovation Solution
A method for manufacturing a bibim rice burger that replaces traditional burger buns with bibim rice buns, incorporating a bun producing process that involves gelatinizing rice, stir-frying vegetables and seasonings, mixing with pregelatinized waxy corn starch, and oven cooking to maintain shape and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If wheat flour is completely replaced with other ingredients to create bibim rice buns, then the bun can have unique taste and texture, but the bun loses volume and shape
Solution Approach 1:
The patent uses a composite material approach by combining rice flour with specific ratios of glutinous rice flour, potato starch, and egg white. This composite formulation maintains the structural integrity and volume of traditional buns while achieving the desired bibim rice flavor and texture characteristics.
Solution Approach 2:
The patent applies parameter changes by carefully adjusting the chemical and physical parameters of the bun ingredients, including the ratio of dry ingredients to wet ingredients, the type and amount of binding agents, and the cooking temperature and time to achieve proper rise and texture.
2Shape
If vegetables with high moisture content are mixed into the bun, then the bun can maintain original bibim rice shape, but the bun structure may become compromised
Solution Approach 1:
The patent uses an intermediary approach by incorporating egg white and specific starches as binding agents that mediate between the moisture from vegetables and the structural integrity of the bun. These intermediaries absorb excess moisture while maintaining the overall bun structure and shape.
Solution Approach 2:
The patent creates a flexible structural framework using the bun dough matrix that can accommodate the moisture content of vegetables while maintaining structural integrity. The dough acts as a flexible container that holds the bibim rice filling in the proper shape.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method allows for the creation of bibim rice burgers with a unique shape and flavor, maintaining the original taste and texture of rice grains while differentiating from traditional hamburgers, thus enhancing consumer experience and facilitating the globalization of Korean cuisine.
Implementation Method 1
a bun producing process for producing a bibim rice bun; a hot pepper paste sauce producing process for producing a hot pepper paste sauce
Implementation Method 2
mixing with pregelatinized waxy corn starch, and oven cooking to maintain shape and texture
Implementation Method 3
oven cooking to maintain shape and texture
Data Source
AI summary
Disclosed is a method for manufacturing a bibim rice burger, more particularly, a method for manufacturing a bibim rice burger, including: a bun producing process; a sauce producing process; and a burger assembling process, for a bibim rice burger which replaces existing burger buns with rice buns, and has a bibimbap dish shape, and in which lots of minor ingredients such as vegetables, eggs, and meat patty are mixed with hot pepper paste sauce.