KR19980073199A - Egg rice manufacturing method and its manufacturing mechanism - Google Patents

Egg rice manufacturing method and its manufacturing mechanism Download PDF

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KR19980073199A
KR19980073199A KR1019970008355A KR19970008355A KR19980073199A KR 19980073199 A KR19980073199 A KR 19980073199A KR 1019970008355 A KR1019970008355 A KR 1019970008355A KR 19970008355 A KR19970008355 A KR 19970008355A KR 19980073199 A KR19980073199 A KR 19980073199A
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egg
rice
eggs
main body
manufacturing
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KR1019970008355A
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KR100220619B1 (en
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정재만
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정재만
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 계란밥 제조방법 및 그 제조기구에 관한 것으로, 주식으로 하는 쌀, 찹쌀 등 오곡을 물에 적당히 불린 후, 노른자를 제거한 날계란내부에 넣고, 소정의 시간동안 소정의 온도로 계란을 찌거나 구움으로써 계란 흰자위에 함유된 각종 영양소가 불린 쌀 내부로 스며들면서 쌀이 익어지도록 하므로써 영양가 높은 계란밥이 만들어지도록 한 계란밥 제조방법과, 이 제조방법에 사용되는 것으로, 상부가 개봉된 계란을 안전하고 위생적으로 찌거나 굽기 위한 기구로써 물 또는 모래, 자갈, 맥반석 등의 열매체(60)가 담긴 수용체(30)상부에 끼워져 안착될 수 있도록 원형 또는 다각형의 판상으로 된 본체(20)와, 이 본체(20)에 다수개의 계란이 세워진 상태로 끼워질 수 있도록 형성된 계란안착부(22)와, 본체(20)의 상부 양측에 형성된 손잡이(24)를 포함하여 이루어진 계란밥 제조기구를 제공한 것이다.The present invention relates to a method for manufacturing an egg rice and a manufacturing apparatus thereof, and after the five grains such as rice and glutinous rice, which are used as a stock, are appropriately soaked in water, the egg is removed into a raw egg, and the eggs are steamed or baked at a predetermined temperature for a predetermined time. This method is used to make egg rice with high nutritious value by making the rice ripen while penetrating into the rice called nutrients contained in the egg white, and used for this method. The main body 20 of a circular or polygonal plate shape so as to be seated on the top of the container 30 containing the heat medium 60, such as water or sand, gravel, elvan, etc. as a device for steaming or baking, and the main body 20 Including an egg seating portion 22 and a handle 24 formed on both sides of the upper portion of the main body 20 formed so that a plurality of eggs in the standing state It is to provide a cooked egg cooker.

Description

계란밥 제조방법 및 그 제조기구Egg rice manufacturing method and its manufacturing mechanism

본 발명은 날계란의 노른자를 제거한 후 이에 찹쌀 등을 넣고 찌거나 구움으로써 흰자위에 함유된 각종 영양소가 쌀로 스며들어 영양가 높은 계란밥이 되도록 한 계란밥 제조방법 및 그 제조기구에 관한 것이다.The present invention relates to a method for manufacturing an egg rice and a manufacturing apparatus thereof in which various nutrients contained in the white are infiltrated into rice to become highly nutritious egg rice by removing the yolk of raw egg and steaming or baking glutinous rice.

종래 계란을 음식으로 가공하여 섭취하는 방법으로는 계란자체를 그대로 쪄먹거나 구워먹는 방법, 프라이나 계란말이로 만들어 먹는 방법, 계란을 깨고 흰자위와 노른자를 섞어 별도의 용기에 넣고 양념 등 기타 다른 첨가물을 넣어 계란찜을 해서 먹는 방법 등이 있었는데, 이는 주로 반찬으로 해먹는 방법에 국한되어 있었다.Conventionally, eggs are processed into foods and eaten as they are, or they are eaten with fried eggs or fried, or eaten with fried or rolled eggs. Break the eggs, mix the whites with the yolks, put them in a separate container, and add other additives such as spices. There was a way to eat steamed eggs, etc. This was mainly limited to how to eat as a side dish.

근래에는 계란이 영양식으로 다시 인식되면서 이의 소비가 증가하고 있는 반면, 이의 조리방법은 종전의 방식으로 부터 크게 탈피하지 못하고 있는 실정이었으므로 계란의 영향을 효과적으로 섭취할수 없는 문제점이 있었다.In recent years, while the egg is re-recognized as a nutritional food, its consumption is increasing, while its cooking method has not escaped much from the previous method, so there was a problem in that the effect of the egg could not be effectively taken.

또한, 자판기등에서 계란 프라이를 즉석에서 제조하여 판매하는 사례도 볼 수 있으나, 이러한 판매방식은 우리나라 음식문화의 정서에 잘 맞지 않아 시장성이 좁은 문제점이 있었다.In addition, there are also examples of instant manufacturing and selling of fried eggs in vending machines. However, this method of selling did not fit well with the food culture of Korea.

본 발명은 상기한 종래의 문제점을 감안하여 안출된 것으로, 본 발명의 목적은 계란을 기존의 조리방식이 아닌 밥과 함께 조리하여 계란밥을 만들므로써 가정이나 업소 또는 휴게소 등에서 소비자들이 이를 식사대용으로 섭취할 수 있도록 하여 계란에 포함된 영양성분을 충분히 또는 효과적으로 섭취할 수 있도록 하는 데 있는 것이고, 본 발명의 다른 목적은 상기한 계란의 조리에 사용되는 적절한 몇가지 기구를 제공하는데 있는 것이다.The present invention has been made in view of the above-mentioned conventional problems, an object of the present invention is to cook eggs with rice rather than the conventional cooking method to make the egg rice consumers intake at home or business or resting place as a meal replacement It is to be able to fully or effectively ingest the nutrients contained in eggs, and another object of the present invention is to provide some suitable apparatus for cooking the above-described eggs.

다시 말하면, 계란을 별도의 반찬으로 조리하지 않고 밥과 함께 조리하므로써 어느 장소에서도 먹기 좋고 영양만점인 계란밥을 제조하는 방법과, 이 제조방법을 실현하기에 적합한 계란밥 제조기구를 제공하는데 있는 것이다.In other words, it is to provide a method of producing egg rice that is easy to eat and nutritious in any place by cooking the eggs together with the rice rather than being cooked as a separate side dish, and an egg rice manufacturing apparatus suitable for realizing the manufacturing method.

이와 같은 목적을 달성하기 위하여 본 발명은 찹쌀 등을 물에 불린 후, 이를 노른자를 제거한 날계란내부에 넣고, 소정의 시간동안 소정의 온도로 찌거나 구움으로써 계란 흰자위가 불린 쌀 내부로 스며들면서 쌀이 익도록 하므로써 계란밥이 만들어지도록 한 계란밥 제조방법을 제공한 것이며, 이와 아울러 계란을 안전하고 위생적으로 영양을 파괴하지 않고 찌거나 굽기 위한 기구를 제공한 것으로, 이 기구는 물 또는 모래, 자갈, 맥반석 등의 열매체가 담긴 수용체내부에 끼워져 안착될 수 있도록 원형 또는 닥각형의 판으로 된 본체와, 이 본체에 다수개의 날계란이 세워진 상태로 끼워질 수 있도록 형성된 계란안착부를 포함하여 이루어진 것이다.In order to achieve the above object, the present invention is soaked in glutinous rice, etc. in water, and then put it in the raw egg egg remove the yolk, steamed or baked at a predetermined temperature for a predetermined time, soaking into the egg white rice called rice It provides an egg rice manufacturing method that makes egg rice by making it cooked, and also provides a device for steaming or roasting eggs without destroying nutrition safely and hygienically. It consists of a main body made of a circular or chamfer plate to be seated inside the receptor containing the heat medium, and the egg seating portion formed to be inserted in a state in which a plurality of raw eggs are erected.

이하, 본 발명의 바람직한 실시예들을 첨부된 도면과 함께 상세히 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with the accompanying drawings.

도 1은 본 발명의 제 1실시예에 따른 계란밥 제조기구를 도시한 저면사시도,1 is a bottom perspective view showing an egg-cooking apparatus according to a first embodiment of the present invention,

도 2는 도 1의 A-A선 단면도2 is a cross-sectional view taken along the line A-A of FIG.

도 3은 본 발명의 제 1실시예에 따른 제조기구의 사용상태를 도시한 단면도,3 is a cross-sectional view showing a state of use of the manufacturing apparatus according to the first embodiment of the present invention;

도 4는 본 발명의 제 2실시예를 도시한 사시도,4 is a perspective view showing a second embodiment of the present invention;

도 5는 본 발명의 제 2실시예의 사용상태도,5 is a use state diagram of a second embodiment of the present invention;

도 6은 본 발명의 제 3실시예의 사시도,6 is a perspective view of a third embodiment of the present invention;

도 7은 본 발명의 제 4실시예의 도시한 사시도,7 is a perspective view showing a fourth embodiment of the present invention;

도 8은 본 발명의 제 5실시예를 도시한 단면도,8 is a sectional view showing a fifth embodiment of the present invention;

도 9는 본 발명의 제 5실시예를 도시한 사용상태도이다.9 is a use state diagram showing the fifth embodiment of the present invention.

* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings

1 : 용기, 10 : 본체, 12 : 계란안착부, 12a : 관체, 14 : 손잡이, 14a : 피복, 20 : 본체, 22 : 계란안착부, 24 : 손잡이, 30 : 수용체, 32 : 단턱, 40 : 본체, 42 : 계란안착부, 50 : 뚝배기, 60 : 열매체, 70 : 볼 베어링, B : 체대, E : 계란, F : 가열원, P : 흰자위, R : 쌀(찹쌀), W : 물Reference Signs List 1 container, 10 body, 12 egg seat, 12a tube, 14 handle, 14a sheath, 20 body, 22 egg seat, 24 handle, 30 receptor, 32 step, 40: Main body, 42: egg seat, 50: casserole, 60: heat medium, 70: ball bearing, B: body bag, E: egg, F: heating source, P: white, R: rice (glutinous rice), W: water

본 발명의 특징은 쌀, 찹쌀 등의 오곡을 통상적인 밥을 지을때와 마찬가지로 소정시간동안 물에 불려 쌀의 함수율이 적정해지도록 한 후, 날계란의 상면을 조심스럽게 소정의 크기로 따내고 계란내부의 노른자를 빼내어 흰자위만 남은 계란내부에 불린 찹쌀을 넣고, 이를 계란밥 제조기구에 형성된 계란안착부에 끼워 넣고 소정의 시간동안 소정의 온도로 찌거나 구움으로써 계란 흰자위가 불린 쌀 내부로 스며들면서 쌀이 익어져 계란밥이 되도록 한 것이다.The characteristic of the present invention is that the rice, glutinous rice and so on, such as when cooking rice, soaked in water for a predetermined time for a predetermined time, so that the water content of the rice is appropriate, carefully cut the upper surface of the raw egg to a predetermined size and inside the egg Remove the yolk from the egg and put the soaked glutinous rice inside the egg, and then insert it into the egg seat formed in the egg-cooking apparatus and steam or bake it at a predetermined temperature for a predetermined time. It is cooked to make egg rice.

상기 계란의 상부를 따낼 경우에는 적당한 도구를 사용하여 계란에 균열이 가지 않도록 하므로써 계란자체가 밥을 익히는 일회용 용기가 되도록 한 것이다.When removing the upper part of the egg by using a suitable tool so that the egg does not crack the egg itself is to be a disposable container to cook rice.

또한, 상기 계란의 껍데기는 칼슘성분으로 구성되어 있으므로 내부에 담긴 밥으로 칼슘성분이 흡수되므로써 칼슘성분까지도 섭취할 수 있도록 한 것이다.In addition, since the shell of the egg is composed of a calcium component is to be taken up to the calcium component by absorbing the calcium component into the rice contained therein.

상기 계란의 노른자는 콜레스테롤을 다량 함유하고 있으므로 제거한 것이고, 또한 노른자는 쌀내부로 흡수되지 않는 특성을 갖고 있기 때문에 제거한 것이며, 흰자위에는 탄수화물과 단백질 및 기타 몸에 좋은 각종 영양소를 다량 함유하고 있으므로 찌거나 구울 경우 시간이 조금 길게 소요되라도 계란 흰자위에 함유된 단백질 및 각종 영양소가 파괴되는 온도이하, 바람직하게는 약 60℃∼80℃범위내에서 가열하여야 한다.The egg yolk is removed because it contains a large amount of cholesterol, and the yolk is removed because it has a property of not being absorbed into the rice. The egg whites contain carbohydrates, proteins and other nutrients that are good for the body. If baking takes a little longer time, it should be heated to a temperature below which the protein and various nutrients contained in the egg white are destroyed, preferably in the range of about 60 ° C to 80 ° C.

상기 계란내에 넣는 찹쌀의 양은 쌀이 익으면서 부피가 팽창하는 것을 감안하여 계란 내부용적의 약 1/3정도를 넣는 것이 바람직하고, 이때 적당량의 물을 함께 넣어 밥의 상태를 조절해 준다.The amount of glutinous rice to be put in the egg is preferably about 1/3 of the volume of the inside of the egg in consideration of the expansion of the volume of the rice ripening, at this time to adjust the state of the rice by adding an appropriate amount of water together.

상기 계란의 흰자위는 자체가 소량의 염분을 포함하고 있느나, 필요에 따라 적당량의 소금 또는 양념을 이에 추가하므로써 계란밥의 간을 맞추어 줄 수 있는 것이다. 이하에서는 본 발명의 이해를 돕기 위하여 본 발명의 제조방법에 사용될 수 있는 몇 가지 바람직한 제조기구의 구조와 그 사용에 대하여 설명하기로 하면서 계란밥의 제조방법까지도 함께 설명하기도 한다.Although the egg white itself contains a small amount of salt, it is possible to match the egg rice by adding an appropriate amount of salt or seasoning to it as needed. Hereinafter, a description will be given of the structure of some preferred manufacturing apparatus that can be used in the manufacturing method of the present invention and its use for the purpose of understanding the present invention, and also the manufacturing method of the egg rice.

도 1 및 도 2는 본 발명의 제 1실시예를 도시한 계란밥 제조기구를 도시한 것으로, 본 실시예에서는 가정에서 사용가능한 제조용 기구를 도시한 것이며, 이는 물이 담긴 용기내부에 끼워져 안착될 수 있도록 원형의 판으로 된 본체(10)와, 이 본체(10)에 다수개의 계란(E)이 세워진 상태로 끼워질 수 있도록 형성된 계란안착부(12)와, 상기 본체(10)의 상면에 부착된 손잡이(14)로 구성된 특징을 갖는다.1 and 2 illustrate an egg-cooking apparatus showing a first embodiment of the present invention, which shows a manufacturing apparatus that can be used at home in the present embodiment, which can be seated inside a container containing water. The main body 10 of a circular plate, and the egg seating portion 12 formed so that the plurality of eggs (E) in the standing state to the main body 10, and attached to the upper surface of the main body 10 Has a feature comprised of a handle 14.

상기 계란악착부(12)에는 그 하부로 직선형 또는 상광하협식으로 된 테이퍼형의 짧은 관체(12a)가 형성되어 계란(E)의 끼움상태가 안정적으로 유지되도록 함과 아울러 짧은 관체(12a)가 가열됨에 따라 이에 끼워진 계란(E)이 적정온도상태를 오래도록 유지할수 있도록 한 것이다.The egg attachment portion 12 is formed in the lower portion of the tapered short tube (12a) of a straight or vertical light narrowing form to maintain the fitted state of the egg (E) and a short tube (12a) As it is heated, the eggs (E) sandwiched therein will be able to maintain the proper temperature for a long time.

상기 본체(10)의 상부 양측에 형성된 손잡이(14)는 열전도율이 낮은 수지재의 피복(14a)을 씌워 이의 취급이 용이하도록 한다.The handle 14 formed on both sides of the upper portion of the main body 10 is covered with a resin material 14a of low thermal conductivity to facilitate handling thereof.

도 3은 본 발명의 제 1실시예에 따른 기구의 사용상태를 도시한 것으로, 본 실시예는 가정용 솥이나 찜통 등의 용기(1)내부에 적정높이로 물(W)을 넣고 그 내부에 본 발명의 제조용 기구를 올려 끼우고 계란안착부(12)에 계란(E)을 올려 가열하게 되는 것이다.Figure 3 shows the state of use of the appliance according to the first embodiment of the present invention, this embodiment put water (W) at a suitable height inside the container (1), such as household pots or steamers, and seen therein Put the device for manufacturing of the invention and put the egg (E) on the egg seating portion 12 is to be heated.

이때, 물(W)의 높이는 계란안착부(12)에 끼워진 계란(E)의 하부가 약간 물속으로 담겨지는 높이가 되도록 한다.At this time, the height of the water (W) is such that the lower portion of the egg (E) sandwiched in the egg seating portion 12 is a height that is slightly contained in the water.

상기 계란안착부(12)에 끼워지는 계란(E)은 미리 상부를 조심스럽게 떼어내고 노른자를 빼낸 상태에서 올리게 되는 것이며, 노른자를 빼낸 계란(E)내부에는 물에 불린 찹쌀(R)등을 적당량 넣어준다.The egg (E) to be inserted into the egg seating portion 12 is to be carefully removed in advance the upper portion is raised in the state of removing the yolk, the inside of the egg (E) from which the yolk is removed, the appropriate amount of glutinous rice (R) called water Put it in.

이와 같은 상태에서 소정시간동안 가열하게 되면 계란(E)내부에 담겨진 참쌀(R)내부로 흰자위(P)가 침투하게 되므로 흰자위(P)의 각종 영양소가 흡수되면서 찹쌀(R)이 익게 되는 것이며, 계란 껍데기의 칼슘성분도 밥으로 흡수되는 것이다.In this state, when heated for a predetermined time, white rice (P) penetrates into the inside of the raw rice (R) contained in the egg (E), so that the glutinous rice (R) is ripened while various nutrients of the white (P) are absorbed. The calcium in the eggshell is also absorbed into the rice.

도 4 및 도 5는 본 발명의 제 2실시예를 도시한 것으로, 본 실시예는 업소용으로 사용할 수 있도록 한 것으로, 장방형의 본체(20)위에 상기 첫번째 실시예에서와 같은 구조를 갖는 다수의 계란찬착부(22) 및 손잡이(24)를 형성한 것이며, 이는 도 5에 도시한 바와 같이, 가열원(F)이 설치된 체대(B)위에 물이 담기는 장방형의 수용체(30)를 설치하고 이 수용체(30)위에 장방형의 본체(20)를 올려 계란밥을 다량으로 제조 할 수 있도록 한 것이다.4 and 5 show a second embodiment of the present invention, the present embodiment is intended to be used for business, a plurality of eggs having the same structure as in the first embodiment on the rectangular body 20 The cold storage part 22 and the handle 24 are formed, and as shown in FIG. 5, it installs the rectangular container 30 in which water is contained on the body B in which the heating source F was installed, and The rectangular body 20 is placed on the receptor 30 so that the egg rice can be manufactured in large quantities.

도 6은 본 발명의 제 3 실시예를 도시한 것으로, 본 실시예는 계란밥 제조기구인 본체(40)를 금속 또는 자기, 도기 등의 재질로 제작하되, 이를 뚝배기(50)등에 끼워서 사용할 수 있도록 소형으로 제작하고 계란안착부(42)를 10개이내로 형성하여 업소에서 주문자별로 1인분씩 제공가능하도록 한 것이다.Figure 6 shows a third embodiment of the present invention, the present embodiment is made of a metal or porcelain, pottery, or the like, the main body 40, which is an egg-cooking mechanism, it is compact so that it can be used by inserting into the pot 50, etc. Produced by the egg seating portion 42 is formed in less than 10 is to be provided for each serving per person in the shop.

도 7은 본 발명의 제 4실시예를 도시한 것으로, 본 실시예는 상술한 제 2실시예에서 수용체(30)내부에 물을 넣고 계란을 찌는 방식대신 가열원에 의하여 가열된 모래나 자갈, 맥반석 등 소정의 온도에서 원적외선을 방사하는 열매체(60)에 의하여 간접적으로 구워져 밥이 되도록 한 것이며, 계란을 굽는 방식으로 할 경우에는 계란밥이 구수한 맛을 내는 효과가 있다.Figure 7 shows a fourth embodiment of the present invention, in the second embodiment described above, sand or gravel heated by a heating source instead of a method of steaming eggs by putting water in the container 30, Baked indirectly by the heat medium 60 that emits far infrared rays at a predetermined temperature such as elvan, so that the rice is, when the egg is baked method has an effect that gives the taste of the egg.

도 8은 본 발명의 제 5실시예를 도시한 것으로, 본 실시예에서는 상기 네번째 실시예에서 본체(20)와 수용체(30)를 원형으로 제작하고 수용체(30)의 외측 하부에 단턱(32)을 형성한 것으로, 본체(20)와 수용체(30)를 가열원(F)이 설치된 체대(B)의 상부에 재치하되, 체대(B)와 계란밥 제조기구의 수용체(30)외측 하부에 형성된 단턱(32)사이에는 볼 베어링(70)등을 설치하여 제조기구의 회전이 용이하도록 한 것으로, 이는 도 9에 도시한 바와 같이, 도시안된 작업자가 한위치에서 계란밥을 본체(20)위에 형성된 계란안착부(22)에 끼우는 작업을 연속적으로 할 수 있도록 한 것이며, 작업자는 본체(20)를 일방향으로 돌리면서 계란밥을 연속적으로 가열하여 익힐 수 있고, 구매자는 다른 위치에서 본체(20)위에서 익혀진 계란밥을 빼어먹을 수 있도록 하므로써 양자의 편의를 도모할 수 있도록 한 것이다.FIG. 8 illustrates a fifth embodiment of the present invention. In the present embodiment, the body 20 and the receptor 30 are manufactured in a circular shape in the fourth embodiment, and the step 32 is formed on the outer lower side of the receptor 30. Forming the main body 20 and the receptor 30 is placed on the upper portion of the body plate B is provided with a heating source (F), but the stepped portion formed in the body 30 (B) and the outer bottom of the container 30 of the egg production mechanism Ball bearings 70 and the like are installed between the 32 to facilitate the rotation of the manufacturing apparatus, which is shown in FIG. It is to be able to continuously work to insert the portion 22, the worker can cook by heating the egg rice continuously while turning the main body 20 in one direction, the buyer cooked on the main body 20 in another position The convenience of both by making It will have to be reduced.

이상 설명한 바와 같이 본 발명은 물에 불린 찹살 등의 오곡을 노른자를 제거한 날 계란내부에 넣고, 소정의 시간동안 소정의 온도로 찌거나 구움으로써 계란 흰자위가 불린 쌀 내부로 스며들면서 쌀이 익어 영양가 높은 계란밥이 되도록 한 것으로, 본 발명에 의하면 계란을 기존의 조리방식이 아닌 밥과 함께 주식으로 겸할 수 있도록 하므로써 계란의 영양을 효과적으로 그리고 간단하게 섭취할 수 있는 것이며, 가정이나 업소는 물론 고속도로 휴게소와 같은 장소에서 소비자들이 간단하게 요기도 면하고 영양도 효과적으로 섭취할 수 있는 간식을 제공할 수 있는 것이다.As described above, in the present invention, when the grains such as glutinous soaked in water are put into the egg on the day of removing the yolk, steamed or baked at a predetermined temperature for a predetermined time, the rice is soaked into the inside of the rice called egg white and the nutrition is high. In the present invention, it is possible to effectively and simply ingest the nutrition of eggs by allowing the egg to serve as a staple together with the rice, rather than the conventional cooking method, such as homes and businesses, as well as highway rest areas It is possible to provide snacks where consumers can simply get rid of yogurt and eat nutrition effectively.

Claims (3)

물에 불린 찹쌀 등 기타 오곡을 상면을 개방시켜 노른자를 제거하고 흰자위만 남은 날계란내부에 약 1/3정도 부피가 되도록 넣고, 이를 소정의 시간동안 약 60℃~80℃ 범위내에서 찌거나 구워 계란 흰자위가 불린쌀 내부로 스며들면서 쌀이 익도록 한 것을 특징으로 하는 계란밥 제조방법.Open the upper surface of other grains such as glutinous rice soaked in water to remove the yolk, and put it in a volume of about 1/3 inside the raw egg, which is left only in whites, and steam or bake it within a range of about 60 ℃ ~ 80 ℃ for a predetermined time. An egg rice manufacturing method characterized in that the rice soaked into the inside of the soaked white rice cooked. 물이 담긴 찜통, 뚝배기 등의 용기내부에 끼워져 안착될 수 있도록 원형 또는 다각형의 판상으로 된 본체(10)와, 이 본체(10)에 다수개의 계란이 세워진 상태로 끼워질 수 있도록 형성되고 하방으로는 짧은 관체(12a)가 형성된 계란안착부(12)와, 상기 본체(10)의 상면 양측에 부착된 수지재의 손잡이(14)를 포함하여 이루어지는 것을 특징으로 하는 계란밥 제조기구.A circular or polygonal plate-shaped body 10 to be inserted into a container such as a steamer, a pot, and a pot filled with water, and formed in such a manner that a plurality of eggs can be inserted in the body 10 in a downward position. Egg production unit characterized in that it comprises an egg seating portion 12 is formed with a short tube (12a), and a handle 14 of the resin material attached to both sides of the upper surface of the main body (10). 가열원이 설치된 체대(B)위에 볼베어링(70)에 의하여 회전가능하게 안착설치되며 내부에는 모래, 자갈, 맥반석 등 소정의 온도에서 원적외선이 방사되는 열매체(60)가 담겨질 수 있도록 형성된 수용체(30)와, 이 수용체(30)의 상부에 안착되며 다수개의 계란이 세워진 상태로 끼워질 수 있도록 계란안착부(22)가 형성된 본체(20)를 포함하여 이루어지는 것을 특징으로 하는 계란밥 제조기구.Receptor 30 is rotatably seated by a ball bearing 70 on a body plate B on which a heating source is installed, and is formed such that sand, gravel, elvan, etc. can contain a heat medium 60 that emits far infrared rays at a predetermined temperature. And, Egg seat manufacturing apparatus characterized in that it comprises a main body 20 is formed in the egg seating portion 22 is seated on the upper portion of the receptor 30 so that a plurality of eggs can be fitted in a standing state.
KR1019970008355A 1997-03-12 1997-03-12 A making method & instrument of egg-rice KR100220619B1 (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030070392A (en) * 2002-02-25 2003-08-30 이일헌 Convenience-food using egg-shell and its manufacturing method
KR100843568B1 (en) * 2007-06-15 2008-07-03 주식회사 일신 A making device of egg-rice
KR100938941B1 (en) * 2004-05-11 2010-01-26 안철 The manufacturing process of a nutrition rice to using a eggshell
KR101359225B1 (en) * 2010-10-07 2014-02-06 김슬기 The forming mold for manufacturing food and the food manufactured by using the same

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030063923A (en) * 2002-01-24 2003-07-31 오성배 Egg roast plate of loess and fabrication method thereof
KR101390411B1 (en) * 2012-08-14 2014-04-30 윤홍기 bucket device of egg insert control system for automatic selection egg packer

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030070392A (en) * 2002-02-25 2003-08-30 이일헌 Convenience-food using egg-shell and its manufacturing method
KR100938941B1 (en) * 2004-05-11 2010-01-26 안철 The manufacturing process of a nutrition rice to using a eggshell
KR100843568B1 (en) * 2007-06-15 2008-07-03 주식회사 일신 A making device of egg-rice
KR101359225B1 (en) * 2010-10-07 2014-02-06 김슬기 The forming mold for manufacturing food and the food manufactured by using the same

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