KR102322049B1 - Batter Measuring Mixing and Dispensing Combined Bag and Batter Making Method - Google Patents

Abstract

In a flexible bag separated by a partition separating two spaces by external pressure, an appropriate amount of a powdery food ingredient is prepared in advance and provided in a second space based on a dough recipe, and a space sized to accommodate the liquid food ingredient based on the dough recipe is provided in a first space. Therefore, a user pours the liquid food ingredient into the space during cooking, closes the flexible bag, applies the external pressure to separate the partition, repeatedly applies the external pressure to the same by utilizing the characteristics of the flexible bag, and shakes and kneads to mix and knead contents, thereby enabling to make the dough easily and conveniently without a cooking utensil.

Description

A simple dough cooking device for measuring raw materials, mixing and dispensing dough, and a dough cooking method using this cooking device {Batter Measuring Mixing and Dispensing Combined Bag and Batter Making Method}

The present invention simplifies and conveniently cooks breads, cookies, tempura dough, homemade biscuit dough, noodle dough, pizza dough, tortilla dough, and pancake batter, which are complicated and difficult to cook (the process of making dough). It relates to a dough simple cooking apparatus for providing a simple cooked food and a dough cooking method using the dough simple cooking apparatus.

When cooking wheat flour or specialty and batter-type food as the main ingredient, at least flour or starch, which is a powder ingredient, and water, a liquid ingredient, must be measured and mixed according to the recipe. While weight is the unit of measurement, such as grams, kilograms, ounces, and pounds lb, milliliters (ml), fluid ounces (fl.oz), quarts ( Volumes such as qt), cups, spoons, pints, and gallons should be measured based on the unit of measurement.

For the above reasons, in order to cook batter according to the recipe, it is inconvenient to have a volume unit measuring tool such as a cup or spoon and a scale to measure the weight unit, respectively.

In general, the cooking process and cooking process of food (cuisine: cooking) requires several cooking tools, it has to measure several ingredients, the cooking process is complicated, and there are many accompanying cooking tools that need to be washed after cooking. Foods that are cumbersome or difficult to prepare in advance and post-cooking for cooking are simplified so that consumers can easily cook them. Prepare food and make it edible.

A typical example of this is cup noodles. In general, noodles are mixed with flour and water, which are powdered ingredients, and kneaded, molded or cut into a size convenient for human consumption, divided into appropriate amounts for one meal, cooked first, and cooked. , Prepare a packaging container capable of holding hot water according to the recipe for the capacity of the cooked noodles, and the packaging container is configured with a size capable of accommodating an appropriate amount of noodles and water according to the recipe. When the cup noodles made in this way are provided to the consumer, the consumer opens the cup lid and pours hot water indicated according to the recipe inside, pouring hot water according to the measuring line to be filled. Then, close the lid to cook the noodles in hot water and wait 3 to 4 minutes before eating.

Noodles, which are inherently complicated and difficult to cook, are prepared in advance by a food manufacturer in a packaging container made of a material that withstands the temperature of hot water and does not absorb water. Simple cooked food that simplifies the noodle cooking process by allowing the user to put hot water in this packaging container, cook the ramen noodles for 3 to 4 minutes, cook the second time, and use the packaging container as a food container for the user to consume food. Just as consumers can cook and consume noodles simply and conveniently by developing and providing it as an instant noodle dish, there is an urgent need for easy-to-cook food that simplifies the cooking of doughs that are difficult and cumbersome in the cooking process.

However, the process of cooking flour or starch dough-like food has a limit in simplifying the cooking process so that it can be cooked by putting it in one food container as a simple cooked food. The reason is that, according to the batter recipe, water cannot be added to the cooking container marked with one volume unit measurement mark containing the appropriate amount of flour or starch according to the measurement mark. Even if the measuring container is a dough container that can measure the volume, it is impossible. The reason is that when water (liquid food ingredient) is poured into a container containing flour or starch (powder food ingredient), flour or starch, a powder food ingredient, absorbs water, a liquid ingredient, and the volume of the liquid ingredient can be measured. because it won't be possible.

On the other hand, for all dough recipes, powdered ingredients and liquid ingredients are essential. Therefore, in order to cook the dough necessary for cooking bread, cakes, cookies, electric current (pajeon, potato pancake, seafood pancake, etc.) It should be mixed and mixed, but there is a problem in that it is impossible to add liquid raw materials without a volume unit measuring tool to the mixing container that contains the proper amount of powdered food ingredients according to the dough recipe in advance.

In addition, there is a cumbersome problem that a separate cooking tool must be used to mix and knead powder and liquid food ingredients blended in dough simple food that simplifies the complicated dough cooking process to make batter.

In general, in order to cook doughs in which flour or starch is included in the recipe,

1. Mixing Bowl for mixing, mixing and kneading food ingredients in one place;

2. Scoop for transferring powdered food ingredients;

3. Weighing unit scale (Scale);

4. Liquid raw material bottle (Pitcher);

5. Volume Unit Measuring Tool;

6. Whisk or

7. Kneading Tool for physically kneading the mixed raw material; and

8. When the dough is made, you need a Dispensing Tool that transfers the contents to the cooking plate.

The conventional dough cooking technique for cooking using the above cooking tools includes the following cooking process,

1. As described above, transferring flour or starch (powdered food ingredient) to a scoop and measuring the weight of an appropriate amount according to the recipe with a scale;

2. Putting the measured flour or starch into a mixing container;

3. Take a bottle of water (liquid food ingredient) and pour it into a volume unit measuring tool to measure the volume of the right amount according to the recipe;

4. Putting the measured water into the mixing container;

5. Stirring the two raw materials blended in a mixing container with a whisk to mix (Mixing);

6. kneading with a kneading tool so that the well-mixed raw materials are mixed so that no flour or starch form remains; and

7. You can cook the dough, including the step of dispensing the made dough using a dispensing tool.

In order to make bread, cookies, fried dough, and pancake batter as described above, many cooking tools are required as described above, and complicated preparation and cooking processes are involved. There is a serious problem that a lot of time and cumbersome cooking process are accompanied.

In addition, to cook dough containing flour or starch, separate cooking tools, measuring scales, and measuring tools are required, and the process involved in preparing the cooking process is complicated and cumbersome. Cooking that requires dough during outdoor activities and camping There is a fatal problem that it is difficult to cook.

The present invention has been devised to solve the above problems.

A method that prepares the right amount of powdered food ingredients to be measured at the cooking site according to the recipe before the cooking time, and accommodates the liquid food ingredients in a flexible bag that can mix and knead the contents of the previously prepared powdered food ingredients with external pressure. The first space and the second space for accommodating the powdered food are stored in the second space, which is formed by being separated by a partition, and the first space contains the measurement display of the liquid raw material, and the liquid until the measurement display in the first space during cooking The ingredients are filled, and the partitions are separated by external pressure so that the food ingredients in the first and second spaces are mixed. People who want to cook cumbersome dough easily by providing a simple dough cooking device that simplifies the dough cooking process by kneading and discharging the dough through the outlet of the flexible bag, and a cooking method using this simple dough cooking device. An object of the present invention is to provide a means and method for easy, quick and convenient cooking for people, people who can't cook, and people who want to cook dough-like food during outdoor activities and camping activities.

A simple dough cooking apparatus for measuring raw materials, mixing and dispensing dough according to the present invention designed to solve the above problems, and a dough cooking method using this cooking apparatus, put only liquid food ingredients in the first space when cooking dough dishes It is a flexible bag made of a material that does not absorb moisture and does not allow air to pass through to complete the batter. It is formed by separating at least two spaces with a partition. The food ingredients in the second space are separated with the partition, and the partition is opened by external pressure to mix the food ingredients in the first space and the food ingredients in the second space, mix them with external pressure, and discharge through the spout. In a dough simple cooking device for measuring raw materials and mixing and dispensing dough,

The first space is:

an inlet for putting liquid food ingredients from the outside;

The inlet is characterized in that it is formed in a size of at least 1/10 (10%) or more of the width of the first space to easily put Liquid Foods Ingredients;

Features of becoming a space for Liquid Food Ingredients;

Characteristics of being formed in a size that can accommodate the amount of powdered food ingredients in the second space and the amount of liquid food ingredients based on the recipe;

A resealing unit formed in the inlet or around the inlet so that pressure is formed in the first space when the partition is opened by external pressure in order to mix the liquid food ingredient in the first space and the powder food ingredient in the second space;

The second space is:

Features of becoming a space for Powdered Foods Ingredients;

At least one of the powdered food ingredients is flour or starch;

Powdered food ingredients absorb water;

Powdered food ingredients are provided in advance prior to cooking;

The amount of the powdered food material provided in advance is characterized in that the appropriate amount based on the recipe of the amount of liquid food material accommodated in the first space;

The liquid food ingredient in the first space and the powder food ingredient in the second space are mixed by applying external pressure to the flexible bag to prevent the dough with high viscosity and low fluidity from being poured all at once, and to keep the dough in an even shape. Achieved by configuring a closed spout during the mixing, mixing and kneading process of food ingredients formed in the first space or the second space so that the dough can be easily discharged in small amounts at a specific location by utilizing the characteristics of the bag. do.

Dough in the present invention may include confectionery (Cookie), bread (Bread), fried (Batter for Fried Foods), and pastry (Pastry), noodles (Noodle).

According to the present invention, at least two spaces are provided separated by a partition in a flexible bag that allows cooking by putting only liquid food ingredients in the first space during cooking, and one of the provided bags is kneaded with dough. It is provided to be used as a mixing bowl for making, saving the cost, time and space of having a separate mixing bowl.

Powdered food ingredients are provided in the second space of a bag in which an appropriate amount of powdered food ingredients corresponding to the recipe are provided, and liquid food ingredients corresponding to the recipe are provided in the first space to fill the space with liquid food ingredients. It provides automatic weighing of the proper amount of liquid food ingredients corresponding to the recipe, saving the cost of having a separate measuring cup and the time of measuring liquid food ingredients.

After putting the liquid food ingredient into the first space and sealing the inlet again, the first space and the second space of the flexible bag are separated by a partition, and the partition is opened by external pressure to open the partition of the first space and the second space. By mixing the raw materials, the mixing process of putting the liquid raw material in a measuring cup and transferring it to the dough container has been simplified.

By using the characteristics of the flexible bag to mix the contents of the mixed raw materials with the user's hand by external pressure, the cost of providing the whisk required to stir the dough is saved,

In addition, without the need to stir the whisk, simply shake and knead the packaging bag (flexible bag) itself so that the ingredients are evenly mixed and the dough is cooked (made). The cooking process is simplified by eliminating the after-treatment process,

In order for the user to use the feature of the flexible bag to point the spout down and apply external pressure to the bag to drive the dough with the spout to prevent the dough from pouring out all at once, and to maintain an even shape as the dough is discharged. The dough is pushed toward the spout so that internal pressure is formed, and as it approaches the spout, the outer peripheral surface of the flexible bag has two sides and is formed in a shape having vertices or cones By providing a discharge inducing part that is formed in a shape and formed narrower on the outside, and a spout is provided at this end, the user applies external pressure to the flexible bag containing the finished dough by hand using the flexible nature of the bag. Scoop or Batter Dispenser or Piping Bag/Squeeze Bag required to discharge the mixed dough onto the cooking plate in the prior art by pushing the dough out with the spout ), the work of moving the dough and putting it in the dough ejector is simplified, and the cost and discharging time of the dough ejector can be saved.

In this way, when the dough is discharged to the cooking plate through the spout, the contents are empty, and the dough is discharged through the spout or the inlet. As there is only one flexible million left, simply throwing this bag in the trash can completely solve the problem of the cumbersome process of washing cooking utensils, so it can be used by people who live alone, people who cannot cook, and even during outdoor activities and camping activities. Anyone who wants to enjoy dough cooking can easily, quickly and simply cook dough dishes.

Fig. 1 to Fig. 3 in Fig. 1 show a schematic configuration example of the present invention.
Fig. 1 to Fig. 2 in Fig. 2 show a schematic configuration example of a flexible bag without a spout of the present invention.
3 shows a schematic configuration example of the stand-up pouch flexible bag 141 in which the lower support part 140 is formed in the lower part without a spout of the present invention.
4, Fig. 1 to Fig. 3 show a schematic configuration example of the stand-up pouch flexible bag 141 in which the spout 135 and the lower support part 140 of the present invention are formed.
5 shows a schematic process of making a dough by a dough cooking method using a simple dough cooking apparatus for measuring raw materials, mixing and dispensing the dough including the discharge inducing part and the spout of the present invention.
6 shows a schematic process of making fried dough with solid ingredients as a dough cooking method using the simple dough cooking apparatus for measuring raw materials without spout and mixing and dispensing the dough of the present invention.
7 shows a process of making a dough by a conventional dough cooking technique.

Hereinafter, detailed contents for carrying out the present invention will be described with reference to the accompanying drawings. In the description of the present invention, when it is determined that the subject matter of the present invention may be unnecessarily obscured as it is obvious to those skilled in the art with respect to related known functions, the detailed description thereof will be omitted.
Tortilla included in the dish that the present invention can simplify the dough cooking process is called Roti, Nann, and Chpati in the Middle East and Latin America. A variation on the application of culinary dough. Pupusa, Arepa, Tamale and Gordita bread, a staple food in the countries included in the region. The dough can be cooked with the cooking device provided by this patent.
Flour is a powder made by grinding raw grains, roots, beans, nuts, seeds, or bones. Flours are used to make many different foods).
However, the flour used to make dough for dishes such as tortillas, roti, naan, chapati, arepa, and pupusa is subjected to a Nixtamalization process ( Corn or other grains are immersed in an aqueous alkali solution and boiled), and then dried and pulverized powder is used as raw material.
Therefore, in the present invention, wheat flour: includes raw grains, roots, soybeans, nuts, seeds or bones to make a dough for one or more grains and dried and powdered food ingredients after being ground or cooked. ;
Wheat Grain, Wholemal Flour, Buckwheat Flour, Cornmeal, Corn, Corn Grits, Masa, Masa Harina, Maseca Flour, Oat Flour, Bran, Brown Rice , Rice Flour), rye flour (Rye Flour), barley flour (Barley Flour), sorghum flour (Sorghum Flour), almond flour (Almon Flour), walnut flour (Walnut Flour) may include any one of these.
In addition, starch in the present invention is: When mixed with liquid raw materials for use in cooking dough and kneaded, the resulting dough has high viscosity and low fluidity properties, increases the viscosity, and is a thickening agent for the dough Potato Starch, Corn Starch, Wheat Starch and Tapioca Starch may contain any one of, other than those listed here, with other thickening properties not listed. It may contain ingredients that
Dough simple cooking apparatus for measuring raw materials and mixing and dispensing the dough of the present invention
At least two spaces are formed by being separated by a partition that is separated by external pressure.
This partition prevents liquid food ingredients from mixing with powdered food ingredients in the second space when a user pours liquid food ingredients into the first space. As a means for the purpose of blocking the problem of inaccurate volumetric measurement by absorbing powdered food ingredients
The partition separating the at least two spaces may be formed only in all or part of the total width/length from one side to the other inside the dough simple cooking apparatus of the present invention within the range that can achieve this purpose. .
As an embodiment for explaining in more detail, the dough simple cooking apparatus for measuring raw materials and mixing and dispensing the dough of the present invention
The partition is not formed so that the first space and the second space are separated from the bottom up.
When the first space and the second space are formed vertically so as to be separated on both sides and the inlet is formed on the upper side
In a state in which powdered raw materials are contained in the second space formed on one side, and in a state of being classified with the first space by a partition formed vertically in this way
When the user pours liquid food ingredients into the first space, the height is to prevent the liquid food ingredients from flowing into the second space next to it, and the height forms a vertical partition to work inside the dough simple cooking device of the present invention. This is because even if only a portion of the total width/length from one side to the other side is formed, the function and purpose provided by the partition included in the simple dough cooking apparatus provided in the present invention can be achieved in the same way.

Liquid food ingredients may be water, oil, liquid butter, eggs, juice, alcohol, and the like.

The powdered food ingredients may be wheat flour, starch powder, rice flour, pepper, salt, sugar, spices and yeast.

Raw ingredients may include nuts, seafood, vegetables, vegetables and meat.

In the present invention, the resealing unit means that the user can reseal the first space: a fastener having a female/male fastener, an interlock type zipper lock, a pin, a pressure adhesive tape ( Pressure sensitive adhesive strips), a method of tying with a lid, a tie, or the like, and a means for sealing the inlet by a user pressing the inlet with external pressure.

Both the sealing part and the sealing part may include a function that can be opened and closed, and the means is not limited to a lid means or a sealing means.

For partitions that are opened by pressure, the bonding method will be heat bonding, adhesive bonding, or fasteners with male and female fasteners, interlock type zipper locks, and pressure sensitive adhesive strips. can

The closed spout during the mixing and kneading process allows the user to directly control the discharge rate and discharge rate according to the characteristics of the cooked dough, which has high viscosity and low fluidity.

In order to allow the user to control the dough by applying external pressure again when the appropriate amount of dough is discharged by applying external pressure using the characteristics of the flexible bag material.

The spout may be formed by the user cutting the location of the spout on the flexible bag to the desired size after the dough is cooked (made) at the location indicated by the dotted cut line.

The inlet may be an outlet or a spout for discharging cooked dough.

Also, the spout may be formed of a fixed size and the spout may include a covering.

The lid can also be resealed. The reclosing cover may be a screw cap method, a push & pull method, or a cap type that can be opened or closed by forming a protrusion on either side of the lid or spout.

The scope of cooking in the present invention includes the process of making a dough.

The powdered food raw material 133 provided in advance in the second space 132 of the dough simple cooking device for measuring raw materials and mixing and dispensing the dough according to the present invention is confectionery, baking, tempura dough, handmade dough, noodle dough, pizza dough and tortillas. Based on the dough recipe for any one of the dough, at least one powdered food raw material 133 may be measured and contained in an appropriate amount,

In addition, the person who provides the appropriate amount in the second space 132 of the simple dough cooking device for measuring the raw material 133 and measuring the raw material and mixing and dispensing the dough is a user who cooks food or a food manufacturing processor (Food). Processing Factory).

Fig. 1 in Fig. 1 shows a schematic configuration example of the present invention.

As shown in the figure, the simple dough cooking apparatus for measuring raw materials and mixing and dispensing raw materials of the present invention is formed in a closed state with the inlet 120 and the resealing part 121 on the upper part of the flexible bag,

The first space 122, which is a liquid food raw material 123 accommodating space, is formed as an empty space in the upper portion of the flexible bag 100 below it,

Below that, a partition 110 separates the first space 122 and the second space 132,

A second space 132, which is a space for the powdered raw material 133, is formed below it,

In the second space 131, the powdered food raw material 133 is provided in advance,

In addition, the user cuts the dotted line portion with scissors on the spout 135 formed on one side of the second space 132 in the flexible bag 100 to form a spout outlet with scissors.

In Fig. 1, Fig. 2 shows a liquid food ingredient metering unit 124 is displayed in the first space 122 of the flexible bag 100 of Fig. 1 of Fig. 1, and the liquid food raw material metering unit 124 is It shows the process of measuring and pouring the liquid food raw material 123 using it.

Fig. 3 in Fig. 1 shows a state in which the liquid food raw material 123 is put in the first space 122 in the flexible bag 100 of Fig. 1 in accordance with the liquid food raw material metering unit 124. .

Fig. 1 in Fig. 2 shows a schematic configuration example of a flexible bag without a spout of the present invention.

The simple dough cooking apparatus for measuring raw materials and mixing and dispensing raw materials of the present invention is a state in which the resealing unit 121 is opened in the inlet 120 at the upper portion of the flexible bag 100 without a spout as shown. is formed with

A liquid food ingredient metering unit 124 is displayed in the first space 122 of the flexible bag 100, and the liquid food raw material metering unit 124 is used to measure the liquid food material 123 and pour it in. ,

Below that, a partition 110 separates the first space 122 and the second space 132,

It shows a configuration in which the second space 132, which is a space for the powdered raw material 133, is formed below it.

Fig. 2 in Fig. 2 shows a state in which the resealing part is sealed after the liquid food ingredient 123 is poured into the first space 122 of the flexible bag 100 of Fig. 1 in Fig. 1 .

Fig. 1 in FIG. 3 shows a schematic configuration example of the stand-up pouch flexible bag 141 in which the lower support part 140 is formed in the lower part without a spout of the present invention.

As shown in the figure, the simple dough cooking apparatus for measuring raw materials and mixing and dispensing raw materials of the present invention is the upper inlet 120 of the stand-up pouch flexible bag 141 in which the lower support part 140 is formed in the lower part without a spout. ), the resealing part 121 is formed in an opened state,

A liquid food ingredient metering unit 124 is displayed in the first space 122 of the flexible bag 100, and the liquid food raw material metering unit 124 is used to measure the liquid food material 123 and pour it in. ,

Below that, a partition 110 separates the first space 122 and the second space 132,

A second space 132, which is a space for the powdered raw material 133, is formed below it,

The second space 131 shows a state in which the powdered food raw material 133 is provided in advance.

Fig. 2 in Fig. 3 shows the liquid food ingredient 123 in the first space 122 of the stand-up pouch flexible bag 141 in which the lower support part 140 is formed in the lower part without the spout of Fig. 1 in Fig. 1 . After pouring, the resealing unit 121 is shown in a closed state.

Fig. 1 in FIG. 4 shows a schematic configuration example of the stand-up pouch flexible bag 141 in which the spout 135 and the lower support part 140 of the present invention are formed.

As shown in the figure, the simple dough cooking apparatus for measuring raw materials and mixing and dispensing raw materials according to the present invention is an upper inlet 120 of a stand-up pouch flexible bag 141 having a spout 135 and a lower support part 140 formed therein. ), the resealing part 121 is formed in an opened state,

A liquid food ingredient metering unit 124 is displayed in the first space 122 of the flexible bag 100, and the liquid food raw material metering unit 124 is used to measure the liquid food material 123 and pour it in. ,

Below that, a partition 110 separates the first space 122 and the second space 132,

A second space 132, which is a space for the powdered raw material 133, is formed below it,

The second space 131 shows a state in which the powdered food raw material 133 is provided in advance.

Fig. 2 in Fig. 4 shows the liquid food ingredient 123 in the first space 122 of the stand-up pouch flexible bag 141 in which the spout 135 and the lower support part 140 of Fig. 1 are formed. After pouring, the resealing unit 121 is shown in a closed state.

In Fig. 4, Fig. 3 is a stand-up pouch flexible bag 141 in which the spout 135 and the lower support unit 140 of Fig. 2 are formed. It shows that the thread is formed in the form of a lid.

5 shows a schematic process of making a dough by a dough cooking method using a simple dough cooking apparatus for measuring raw materials, mixing and dispensing the dough including the discharge inducing part and the spout of the present invention.

When described in more detail with reference to FIG. 5

The process of making the dough is shown, starting from the left and proceeding to the right.

Based on the recipe for any one of confectionery, baking, fried dough, homemade non-dough, and noodles, the measured appropriate amount of the powdered food raw material 133 is provided in advance in the second space 132 with the discharge induction unit 134 and Prepare a simple dough cooking device 100 for measuring raw materials containing the spout 135 and mixing and dispensing the dough (S100),

Next, in order to put the liquid food raw material 123, first, the input port 120 is opened in the first space 122 of the dough simple cooking apparatus 100 for measuring the raw material and mixing and dispensing the dough,

Pour the liquid food raw material 123 into the first space formed in a size that can accommodate the amount of the liquid food raw material 123 based on the recipe of the powdered food raw material 133 provided in the second space 132, or or,

After using the liquid food raw material measuring unit 124 formed in the first space 122 as a measuring tool, the amount of the liquid food raw material 123 to be put in is adjusted according to the user's preference for cooking (S200) and then the raw material is measured and When external pressure is applied in the process of separating the partition 110 to the dough simple cooking apparatus 100 for mixing and dispensing dough, the resealing unit 121 is sealed so that pressure is formed inside the first space,

Next, a partition 110 separating the liquid food raw material 123 in the first space 122, which is the liquid-only space, and the powdered food raw material 133, provided in advance in the second space 132, which is the powder-only space, In order to make mixing and kneading in the dough simple cooking device that measures raw materials, mixes and dispenses the dough in these two spaces, without pouring the ingredients into the dough container.

Separating the partition 110 by applying external pressure to the simple dough cooking device for measuring the raw material and mixing and dispensing the dough (S300),

Next, after the partition 100 separating the liquid food raw material 123 of the first space 122 and the powdered food raw material 133 of the second space 132 is separated, the food raw materials of the two spaces are separated. Liquid food raw material 123 and powdered food raw material by applying external pressure to the dough simple cooking device that measures the raw material, mixes and dispenses the dough by utilizing the characteristics of the material of the flexible bag 100 to mix and knead evenly Mixing and kneading (133) (S400),

Finally, when the kneading is completed, the dough has high viscosity and low fluidity properties. By applying external pressure to the dough simple cooking device that measures raw materials, mixes and dispenses the dough by utilizing the properties of the flexible material, 120), or

The user cuts the end of the discharge induction part 134 in the lower part of the dough simple cooking device for measuring raw materials and mixing and dispensing the dough to make a spout 135 (S500),

In order to discharge to the spout 135, external pressure is applied to the simple dough cooking device for measuring raw materials, mixing and dispensing the dough by utilizing the characteristics of the flexible material of the simple dough cooking device for measuring raw materials, mixing and dispensing the dough. When the appropriate amount is discharged, the user applies external pressure again to cut the dough and control it to transfer the appropriate amount to the cooking plate and discharge (S600) the cooking process.

The first space 122 and the inlet 120 in the present invention form an air accommodating part to form a space for accommodating air inside the inlet 120, and when the resealing part 121 closes the inlet 120, the liquid food material is contained in the upper part. After opening the partition 110 with external pressure to close the space with air inside, when mixing and kneading the internal food ingredients, the air introduced into the air receiving part is included in the dough so that the dough is smoothly mixed and kneaded. When it is discharged from the cooking plate and heated to cook, the air contained inside the cooked dough dish forms a number of pores as air bubbles inside the dough, so that the texture of the heated dough can be made softer or crispier.

In the present invention, when one or more liquid food ingredients are included in the recipe, the liquid food ingredient metering unit in the present invention allows the user to sequentially place a plurality of liquid food ingredients in the first space at the cooking site according to the order of each raw material in the liquid food ingredient weighing unit. It can be added to cooking.

More specifically, if the liquid food ingredient in the recipe is olive oil, liquid butter, liquid food ingredient and egg, mark the measuring line where the olive oil should be filled at the bottom of the liquid food ingredient metering part,

Above it, mark the measuring line where liquid butter should be filled,

Above it, mark the weighing line where the liquid food ingredient, water, should be filled, and

Finally, the liquid food ingredient metering part display may be configured to add eggs, which are liquid food ingredients, which may have different amounts and sizes.

6 shows a schematic process of making fried dough with solid ingredients as a dough cooking method using the simple dough cooking apparatus for measuring raw materials without spout and mixing and dispensing the dough of the present invention.

When described in more detail with reference to FIG. 6,

In the dough simple cooking apparatus 100 for measuring raw materials and mixing and dispensing the dough containing the fried dough made by the dough cooking method using the dough simple cooking apparatus 100 for measuring the raw materials and mixing and dispensing the dough

Put the raw ingredients (Solid Ingredients), onion (Spring Onions), shrimp (Shrimps), shellfish (Mussels), and squids (Squids) through the inlet (120) (P100),

Sealing the resealing part 121 of the simple dough cooking device 100 for measuring raw materials and mixing and dispensing the dough,

By applying external pressure to the simple dough cooking device for measuring raw materials, mixing and dispensing the dough, shake or knead it as if kneading it so that the dough is absorbed or smeared in the solid ingredients (P200),

Open the resealing unit 121,

Transfer the dough 300 in which the solid ingredients and the dough are evenly mixed through the inlet 120 to the cooking plate (P300),

The process (P400) of completing the cooking by heating the contents on the cooking plate to complete the Korean Seafood Spring Onions FRIED Pancake is shown (P400).

7 shows a process of making a dough by a conventional dough cooking technique.

7, the user transfers the flour 280 using a scoop 210 to the upper left side of the flour 280, measures an appropriate amount on the scale 220, and the measurement is completed flour ( 280) was transferred to the mixing vessel 200 and contained,

Next, the liquid food raw material water 290 shown in the upper right is moved to the measuring tool 240 and measured, and the water 290 contained in the measuring tool 240 is poured into the mixing container 200,

When the weighed flour 280 and the volume-measured water are mixed in this way, they are mixed and kneaded by stirring with a whisk 250,

Take out the finished dough 300 from the mixing container 200 and transfer it to the discharge tool 270,

The process of discharging the dough 300 transferred to the discharge tool 270 to the cooking plate is shown.

As can be seen by comparing the cooking process of FIGS. 5 to 6 and the cooking process in FIG. 7 , in the conventional dough cooking technique, a mixing bowl 200, a scoop 210, a scale (Scale) ( 220), a Pitcher 230, a Measuring Tool 240, a Whisk 250, and a Dispenser 270, and many tools, scales and measuring tools are required. On the other hand, the cooking process takes a long time by transferring food ingredients and measuring and measuring the amount, and it is accompanied by a cumbersome and difficult cooking process, including the post-processing process of moving and washing these tools to store them again after cooking.

The cooking process of FIGS. 5 and 6 cooked by a dough cooking method using a simple dough cooking device for measuring raw materials and mixing and dispensing dough does not use any cooking tools, and without scales and measuring tools and after cooking. It allows you to easily make dough or make fried dough at the cooking site without having to wash the cooking tools that need to be stored and carry or store scales and measuring tools. The dispensing dough simple cooking device can be disposed of.

Fig. 1 in Fig. 8 shows a schematic configuration example of a stand-up flexible bag having a spout and a lower support part of the present invention.

As shown in the figure, the simple dough cooking apparatus for measuring raw materials and mixing and dispensing raw materials according to the present invention is a stand-up flexible bag 141 having a spout 135 and a lower support unit 140 formed thereon with an inlet 120. The resealing part 121 is formed in a sealed state,

On the left side of the first space 122 of the stand-up flexible bag 141, a spout configured to cut and discharge the dough when the dough cooking is completed with the spout 135 closed is formed,

The liquid food raw material metering unit 124 is displayed and the inlet 120 is closed.

Below that, a partition 110 separates the first space 122 and the second space 132,

A second space 132, which is a space for the powdered raw material 133, is formed below it, and the powdered raw material 133 is provided in this space in advance.

Fig. 2 in Fig. 8 shows a schematic configuration example of a stand-up flexible bag having an inlet and a lower support part of the present invention.

The simple dough cooking apparatus for measuring raw materials and mixing and dispensing raw materials of the present invention is, as shown, the inlet 120 on the stand-up flexible bag 141 in which the inlet 120 and the lower support part 140 are formed. The resealing unit 121 is formed in a closed state in the form of a screw cap to discharge the cooked dough,

A liquid food ingredient metering unit 124 is displayed in the first space 122 of the stand-up flexible bag 141,

Below that, a partition 110 separates the first space 122 and the second space 132,

A second space 132, which is a space for the powdered raw material 133, is formed below it, and the powdered raw material 133 is provided in this space in advance.

The cuisine to which the present invention can be applied is not limited to confectionery baking and fried dough dough. As an example, it may include dough cooking such as Sujebi dough, noodle noodles, pizza dough, or tortilla dough cooked through a cooking process in which flour or starch and water are kneaded by applying pressure,

Depending on the type of dough food to which the present invention can be applied, there are doughs that can be prepared with only one flour or starch, but salt, yeast, milk powder, pepper, garlic powder, and onion depending on the type of food. Flour and starch may include one of these, or a dough dish in which one or more food ingredients are mixed to form a dough dish.

In this way, it is a dough cooking method using this simple dough cooking device for measuring raw materials and mixing and dispensing dough. It was designed to be easy, quick and easy to cook dough.

The protection scope of the present invention is not limited to the description and expression of the embodiments explicitly described above. In addition, it is added once again that the scope of protection of the present invention cannot be limited due to obvious changes or substitutions in the technical field to which the present invention pertains.

100 flexible bag
110 partition
120 inlet
121 reseal
122 first space
123 Liquid food ingredients
124 Liquid raw material weighing part
132 second space
133 Powdered Food Ingredients
134 discharge induction part
135 Spout
136 Spout Reseal
140 lower support
141 Stand Up Pouch Flexible Bag
200 Mixing Bowl
210 Scoop
220 Scale
230 Pitchers
240 Measuring Tool
250 Whisk
260 Kneading Tool
270 Dispenser
280 Flour
290 Water
300 Batter

Claims (9)

It is a flexible bag made of a material that does not absorb moisture and does not allow air to pass through to complete the batter by putting only liquid ingredients in the first space when cooking dough dishes. At least two spaces are partitioned. ), the food ingredients in the first space and the food ingredients in the second space are separated by the partition, and the partition is opened by external pressure to mix the food ingredients in the first space and the food ingredients in the second space. In the simple dough cooking device for mixing and dispensing the raw material and mixing and dispensing the raw material discharged through the spout,
The first space is:
an inlet for putting liquid food ingredients from the outside;
The inlet is characterized in that it is formed in a size of at least 1/10 (10%) or more of the width of the first space to easily put Liquid Foods Ingredients;

Features of becoming a space for Liquid Food Ingredients;
Characteristics of being formed in a size that can accommodate the amount of powdered food ingredients in the second space and the amount of liquid food ingredients based on the recipe;

A resealing unit formed in the inlet or around the inlet so that pressure is formed in the first space when the partition is opened by external pressure in order to mix the liquid food ingredient in the first space and the powder food ingredient in the second space;

The second space is:
Features of becoming a space for Powdered Foods Ingredients;
At least one of the powdered food ingredients is flour or starch;
Powdered food ingredients absorb water;
Powdered food ingredients are provided in advance prior to cooking;
The amount of the powdered food ingredients provided in advance is characterized in that the amount based on the recipe of the amount of liquid food ingredients accommodated in the first space;
The liquid food ingredient in the first space and the powder food ingredient in the second space are mixed by applying external pressure to the flexible bag so that the dough with high viscosity and low fluidity is not poured out at once, and the dough maintains an even shape. Weighing raw materials including closed spouts during the process of mixing, mixing and kneading food ingredients formed in the first or second space so that the dough can be easily discharged in small amounts to a specific location by utilizing the characteristics of the bag. Dough simple cooking device for mixing and dispensing dough.
The method according to claim 1,
The first space displays the amount of liquid food ingredients based on the recipe in the amount of powdered food ingredients in the second space, or sets a weighing scale for measuring the volume of liquid food ingredients so that the user can cook with different physical properties according to the user's preference. A simple dough cooking device for measuring raw materials and mixing and dispensing dough, including a liquid food ingredient metering unit that displays information corresponding to the cooking when different cooking can be done depending on the indication or amount of liquid food ingredients.
3. The method according to claim 2,
In order to ensure that the spout is directed vertically downward by the user and external pressure is applied to the bag using the characteristics of the flexible bag, the spout drives the dough to one side and continuously discharges it when discharging the dough with high viscosity and low fluidity. The soluble bag is a dough simple cooking device for measuring raw materials and mixing and dispensing the dough, including a discharge inducing part whose width is narrower on the side closer to the spout.
4. The method according to any one of claims 1 to 3,
At least two outer peripheral surfaces of the flexible bag are vertical so that the center of gravity of the contents is formed in the lower part of the flexible bag so that the flexible bag can stand stably and vertically when liquid food ingredients are poured into the first space through the inlet. Formed with a vertically formed outer circumferential surface that extends inside and is connected to at least two outer circumferential surfaces facing inward to form a lower support portion, so that the flexible bag becomes a stand-up pouch. Easy dough cooking device.
It is a flexible bag made of a material that does not absorb moisture and does not allow air to pass through to complete the batter by putting only liquid ingredients in the first space during cooking. At least two spaces are divided into partitions. It is formed separately and separates the food ingredient in the first space and the food ingredient in the second space with the partition, and the partition is opened by external pressure to mix the food ingredient in the first space and the food ingredient in the second space, so that the external pressure In the simple dough cooking apparatus for mixing and dispensing raw material metering and dough mixing and dispensing for dispensing the cooked dough through the inlet,

The first space is;
An inlet for putting liquid food ingredients formed on one side of the first space,
The inlet is characterized in that it is formed in a size of at least 1/10 (10%) or more of the width of the first space to easily put Liquid Foods Ingredients;

Features of becoming a space for Liquid Foods Ingredients;
Characteristics of being formed in a size that can accommodate the amount of powdered food ingredients in the second space and the amount of liquid food ingredients based on the recipe;

A resealing unit formed in the inlet or around the inlet so that pressure is formed in the first space when the partition is opened by external pressure in order to mix the liquid food ingredient in the first space and the powder food ingredient in the second space;

The second space is:
Features of becoming a space for Powdered Foods Ingredients;
At least one of the powdered food ingredients is flour or starch;
Powdered food ingredients absorb water;
Powdered food ingredients are provided in advance prior to cooking;
Dough simple cooking apparatus for measuring raw materials, mixing and dispensing the dough, comprising the characteristic that the amount of the powdered food ingredients provided in advance is an amount based on the recipe of the amount of liquid food ingredients accommodated in the first space.
6. The method of claim 5,
The first space displays the amount of powdered food ingredients and the amount of liquid food ingredients based on the recipe in the second space, or a weighing scale that measures the volume of liquid food ingredients so that the user can cook with different properties according to the user's preference. A simple dough cooking device for measuring raw materials and mixing and dispensing dough, including a liquid food ingredient metering unit that displays information corresponding to the cooking when different cooking can be done depending on the indication or amount of liquid food ingredients.
7. The method according to claim 5 or 6,
At least two outer peripheral surfaces of the flexible bag are vertical so that the center of gravity of the contents is formed in the lower part of the flexible bag so that the flexible bag can stand stably and vertically when liquid food ingredients are poured into the first space through the inlet. Formed with a vertically formed outer circumferential surface that extends inside and forms a lower support portion connected to at least two outer circumferential surfaces facing inward so that the flexible bag becomes a stand-up pouch. Easy dough cooking device.
Confectionery, bread, fried dough, handmade dough, and noodle food prepared by mixing and kneading powdered food ingredients and liquid food ingredients. Or preparing a simple dough cooking device for mixing and dispensing the amount of powdered food raw materials based on a recipe containing starch and measuring the supplied raw materials in the second space in advance;
Preparing a liquid food ingredient;
First, opening the inlet in the first space of the simple dough cooking apparatus for measuring the raw material and mixing and dispensing the dough;
Pouring liquid food ingredients into the first space formed to a size that can accommodate the amount of liquid food ingredients based on the recipe of the powdered food ingredients provided in the second space, or
pouring the liquid food ingredient formed in the first space as a measuring tool to adjust the amount of liquid food ingredient to be put in according to the user's preference for cooking;
sealing the resealable portion;
A partition separating the first space, which is a space for liquid food ingredients, and the second space, which is a space for powdered food ingredients, is a dough for measuring raw materials, mixing and dispensing the ingredients without taking the ingredients contained in these two spaces into the dough container In order to be mixed and kneaded in the simple cooking device
separating the partitions by applying external pressure to the simple dough cooking apparatus for measuring the raw materials and mixing and dispensing the dough;
After the partition that separates the liquid food ingredient in the first space and the powder food ingredient in the second space is separated, the ingredients of the flexible bag are used to measure and knead the ingredients so that the food ingredients mixed inside are evenly mixed and kneaded. and mixing and kneading the two food ingredients by applying external pressure to the dispensing dough simple cooking device and kneading it like shaking or kneading;
Liquid food ingredients and powder ingredients are mixed and kneaded, so the contents have high viscosity and low fluidity.
Using the characteristics of flexible materials, external pressure is applied to a simple dough cooking device that measures raw materials, mixes and dispenses dough, and discharges it at once through the inlet or spout, or
Utilizing the characteristics of the flexible bag material of the dough simple cooking device for measuring raw materials and mixing and dispensing the dough in order to discharge it through the inlet or spout, the user applies external pressure and the dough is partially discharged by applying external pressure. A dough cooking method using a simple dough cooking device for measuring raw materials and mixing and dispensing dough, which includes the step of discharging a part of it on a cooking plate.
A step in which dough cooking for frying is completed by a dough cooking method using a simple dough cooking device for measuring raw materials and mixing and dispensing dough;
Preparing raw ingredients (Solid Ingredients);
A step of adding to the finished dough by opening an inlet to a simple dough cooking device for measuring raw materials, mixing and dispensing raw materials, and adding them to the finished dough;
Closing the resealing unit in a simple dough cooking device for measuring raw materials and mixing and dispensing dough;
Utilizing the flexible nature of the simple dough cooking device for measuring raw materials, mixing and dispensing the dough, it is like shaking or kneading by applying external pressure to the simple dough cooking device that measures raw materials, mixes and dispenses the dough so that the dough can be absorbed or stained well. kneading step;

Measuring raw materials and mixing and dispensing raw materials, including the steps of measuring raw materials, mixing and dispensing dough well-absorbed or smeared ingredients, opening the resealing part of the dough cooking device, taking it out through the inlet, and transferring it to a cooking plate or fryer for cooking How to cook fried dough using a simple fencing dough cooking device.

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