KR20080014407A - How to make instant pizza rice - Google Patents
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- KR20080014407A KR20080014407A KR1020060076076A KR20060076076A KR20080014407A KR 20080014407 A KR20080014407 A KR 20080014407A KR 1020060076076 A KR1020060076076 A KR 1020060076076A KR 20060076076 A KR20060076076 A KR 20060076076A KR 20080014407 A KR20080014407 A KR 20080014407A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 67
- 235000009566 rice Nutrition 0.000 title claims abstract description 67
- 235000013550 pizza Nutrition 0.000 title claims abstract description 45
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 66
- 239000004615 ingredient Substances 0.000 claims abstract description 32
- 235000021109 kimchi Nutrition 0.000 claims abstract description 21
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 235000014102 seafood Nutrition 0.000 claims abstract description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 12
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 235000008429 bread Nutrition 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 6
- 239000008162 cooking oil Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 3
- 239000011248 coating agent Substances 0.000 claims abstract description 3
- 238000000576 coating method Methods 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 238000012856 packing Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000013312 flour Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 description 7
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 235000013410 fast food Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000009313 farming Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000021068 Western diet Nutrition 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
발명은 밥과 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등의 부재료와 피자 재료를 혼합하여 즉석에서 먹을 수 있게 조리되어 밥으로 만든 음식이 패스트푸드와 같은 효과를 얻을 수 있을 뿐 아니라 영양분이 고르게 함유된 음식을 제공하여 국민들의 건강증진에 도움을 줄 수 있도록 한 즉석 피자밥 제조방법에 관한 것이다. The invention is made by mixing ingredients such as rice, beef, pork, chicken, kimchi and tuna, and seafood with pizza ingredients so that they can be eaten on the spot. The present invention relates to a method of making instant pizza rice, which provides foods evenly contained to help people's health.
전술한, 본 발명의 특징은, 밥 26∼34중량％, 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등의 부재료 14.5∼15.5중량％, 치즈가루 9.5∼10.5중량％, 콘 9.5∼10.5중량％, 양송이 9.5∼10.5중량％, 피클 4.6∼5.4중량％, 햄 4.6∼5.4중량％, 전분가루 4.6∼5.4중량％, 계란 4.6∼5.4중량％ 및 빵가루 4.6∼5.4중량％의 재료를 준비하는 단계(S10); 준비된 재료 중 돼지고기, 닭고기, 김치 및 참치 등의 부재료와 콘, 양송이, 피클 및 햄 등의 피자재료를 혼합하기 좋게 잘게 써는 단계(S20); 준비된 재료 중 돼지고기, 닭고기, 김치 및 참치 등의 부재료를 중불로 20분 정도 가열하여 볶는 단계(S30); 잘 지어진 밥에 볶은 부재료와 치즈가루, 잘게 썬 콘, 양송이, 피클 및 햄과 각종 양념을 첨가하여 고르게 혼합하는 단계(S40); 혼합된 밥을 일정 형태로 뭉치는 단계(S50); 뭉쳐진 밥의 외부에 전분가루를 입히고 계란을 입힌 후 다시 빵가루를 입히는 단계(S60); 빵가루 입힌 밥을 200℃의 식용유에 넣고 노릇하게 튀겨 피자밥(1)을 완성하는 단계(S70); 완성된 피자밥(1)을 포장지로 포장하는 단계(S80)로 이루어진 것을 특징으로 하는 즉석 피자 밥 제조방법에 의하여 달성될 수 있는 것이다.The above-mentioned characteristic of this invention is 26-34 weight% of rice, 14.5-15.5 weight% of submaterials, such as beef, pork, chicken, kimchi, tuna, and seafood, 9.5-10.5 weight% of cheese powder, and 9.5-10.5 weight of corn %, Mushroom 9.5-10.5 wt%, pickles 4.6-5.4 wt%, ham 4.6-5.4 wt%, starch flour 4.6-5.4 wt%, eggs 4.6-5.4 wt% and bread flour 4.6-5.4 wt% (S10); Step of preparing finely mixed ingredients such as pork, chicken, kimchi and tuna and pizza ingredients such as corn, mushroom, pickle and ham (S20); Step of roasting the ingredients such as pork, chicken, kimchi and tuna from the prepared ingredients by heating for about 20 minutes on medium heat (S30); Stir-fried ingredients and cheese powder, finely chopped cones, mushrooms, pickles and ham and various seasonings by mixing evenly (S40); Bundling the mixed rice in a predetermined form (S50); Coating starch powder on the outside of the rice and then applying bread and then breading (S60); Putting breaded rice into cooking oil at 200 ° C. and frying browned to complete pizza rice 1 (S70); It can be achieved by the instant pizza rice manufacturing method, characterized in that the step (S80) of packing the finished pizza rice (1) in a wrapping paper.
Description
도 1은 본 발명의 일실시예를 예시한 제조 공정도,1 is a manufacturing process diagram illustrating an embodiment of the present invention,
도 2는 본 발명의 일실시예를 예시한 피자밥의 단면도,2 is a cross-sectional view of a pizza rice illustrating an embodiment of the present invention,
도 3a, 3b은 본 발명의 일실시예를 예시한 피자밥의 사시도Figure 3a, 3b is a perspective view of a pizza rice illustrating one embodiment of the present invention
* 도면의 주요부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
1 : 피자밥1: pizza rice
본 발명은 즉석 피자밥 제조방법에 관한 것으로서, 더욱 구체적으로는 밥과 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등의 부재료와 피자 재료를 혼합하여 즉석에서 먹을 수 있게 조리되어 밥으로 만든 음식이 패스트푸드와 같은 효과를 얻을 수 있을 뿐 아니라 영양분이 고르게 함유된 음식을 제공하여 국민들의 건강증진에 도움을 줄 수 있도록 한 즉석 피자밥 제조방법에 관한 것이다.The present invention relates to a method for manufacturing instant pizza rice, and more specifically, food made of rice cooked to be eaten immediately by mixing ingredients such as rice, beef, pork, chicken, kimchi and tuna, seafood, and pizza ingredients. Not only is it possible to achieve the same effect as fast food, but it is also a method of making instant pizza rice that provides foods with evenly nutrients to help people's health.
현대에는 주로 서구적인 식단을 선호하여 육류의 섭취가 많고, 패스트푸드나 인스턴트 식품을 애용함에 따라 자라나는 청소년들의 체형과 신장이 커지는 등의 이점이 있으나, 콜레스테롤(cholesterol)이나 지방이 과다 함유된 음식의 섭취로 인하여 비만형 체질이 많아지고 성인병과 같은 각종 질병을 유발하는 등의 문제점이 있었을 뿐 아니라 순수한 토종음식들이 점차 소멸되어 고유한 우리의 음식문화를 지킬 수 없었으므로 결국 쌀 소비의 감소로 농가(農家)들의 경제에 상당한 부담으로 작용되었다.In modern times, people prefer western diets to eat meat, and fast foods and fast foods tend to increase the body shape and height of adolescents. In addition, there were problems such as obesity-type constitution and various diseases such as adult diseases due to ingestion, and pure native foods gradually disappeared to protect our unique food culture. This has been a significant burden on the economy.
특히, 즉석에서 조리된 음식을 고객들에 제공하면 들고 다니면서 먹을 수 있도록 구성된 패스트푸드와 같은 음식은 바쁜 일상을 살아가는 현대인들에게는 때와 장소를 가리지 않고 널리 애용되는 음식이나 밥으로 조리한 음식과 같이 풍부한 영양분을 제공하면서도 콜레스테롤과 지방의 함유량이 최소화되어 각종 질병을 예방할 수 있는 등의 효과는 기대할 수 없었다.In particular, fast food, which is designed to be carried around when customers provide ready-to-eat foods, is rich in foods such as cooked foods and rice that are widely used anywhere and anytime for busy people. While providing nutrients, the effects of minimizing cholesterol and fat content and preventing various diseases could not be expected.
그러나, 밥으로 조리된 음식들은 숟가락, 젓가락 및 다양한 반찬들과 함께 격식을 갖춘 밥상에 차려진 상태에서 제공되는 것이므로 다양한 영양분을 고르게 섭취할 수는 있으나, 즉석에서 손으로 잡고 간편하게 먹을 수 없었으므로 바쁜 일상을 살아가는 현대인들에게 즉석에서 제공되는 간이음식으로 널리 활용하기 어려웠다.However, the foods cooked with rice are served on a formal table with spoons, chopsticks and various side dishes, so you can eat a variety of nutrients evenly, but you can't pick them up easily by hand and eat them easily. It was difficult to use widely as a snack food provided to the modern people living in Seoul.
본 발명은 상기한 문제점을 감안하여 창안한 것으로서, 그 목적은 밥과 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등의 부재료와 피자재료를 혼합하여 즉석에서 먹을 수 있게 조리되어 밥으로 만든 음식이 패스트푸드와 같은 효과를 얻을 수 있을 뿐 아니라 영양분이 고르게 함유된 음식을 제공하여 국민들의 건강증진에 도움을 줄 수 있도록 한 즉석 피자밥 제조방법을 제공함에 있는 것이다.The present invention was made in view of the above problems, the object of which is cooked to be eaten immediately by mixing the ingredients and pizza ingredients such as rice, beef, pork, chicken, kimchi and tuna, seafood and made of rice Not only is it possible to achieve the same effect as fast food, but it is also to provide an instant pizza rice production method that helps to improve the health of the people by providing foods containing evenly nutrients.
상기한 목적을 달성하기 위한 본 발명의 특징은, 밥 26∼34중량％, 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등의 부재료 14.5∼15.5중량％, 치즈가루 9.5∼10.5중량％, 콘 9.5∼10.5중량％, 양송이 9.5∼10.5중량％, 피클 4.6∼5.4중량％, 햄 4.6∼5.4중량％, 전분가루 4.6∼5.4중량％, 계란 4.6∼5.4중량％ 및 빵가루 4.6∼5.4중량％의 재료를 준비하는 단계(S10); 준비된 재료 중 돼지고기, 닭고기, 김치 및 참치 등의 부재료와 콘, 양송이, 피클 및 햄 등의 피자재료를 혼합하기 좋게 잘게 써는 단계(S20); 준비된 재료 중 돼지고기, 닭고기, 김치 및 참치 등의 부재료를 중불로 20분 정도 가열하여 볶는 단계(S30); 잘 지어진 밥에 볶은 부재료와 치즈가루, 잘게 썬 콘, 양송이, 피클 및 햄과 각종 양념을 첨가하여 고르게 혼합하는 단계(S40); 혼합된 밥을 일정 형태로 뭉치는 단계(S50); 뭉쳐진 밥의 외부에 전분가루를 입히고 계란을 입힌 후 다시 빵가루를 입히는 단계(S60); 빵가루 입힌 밥을 200℃의 식용유에 넣고 노릇하게 튀겨 피자밥(1)을 완성하는 단계(S70); 완성된 피자밥(1)을 포장지로 포장하는 단계(S80)로 이루어진 것을 특징으로 하는 즉석 피자밥 제조방법에 의하여 달성될 수 있는 것이다.Characteristic of the present invention for achieving the above object, 26 to 34% by weight of rice, beef, pork, chicken, kimchi and tuna, seafood and other ingredients 14.5 to 15.5% by weight, cheese powder 9.5 to 10.5% by weight, corn 9.5-10.5 wt%, mushroom 9.5-10.5 wt%, pickles 4.6-5.4 wt%, ham 4.6-5.4 wt%, starch flour 4.6-5.4 wt%, egg 4.6-5.4 wt%, bread flour 4.6-5.4 wt% Preparing (S10); Step of preparing finely mixed ingredients such as pork, chicken, kimchi and tuna and pizza ingredients such as corn, mushroom, pickle and ham (S20); Step of roasting the ingredients such as pork, chicken, kimchi and tuna from the prepared ingredients by heating for about 20 minutes on medium heat (S30); Stir-fried ingredients and cheese powder, finely chopped cones, mushrooms, pickles and ham and various seasonings by mixing evenly (S40); Bundling the mixed rice in a predetermined form (S50); Coating starch powder on the outside of the rice and then applying bread and then breading (S60); Putting breaded rice into cooking oil at 200 ° C. and frying browned to complete pizza rice 1 (S70); It can be achieved by the instant pizza rice manufacturing method characterized in that the step (S80) of packing the finished pizza rice (1) in a wrapping paper.
이하, 상기한 목적을 달성하기 위한 바람직한 실시예를 첨부된 도면에 의하 여 상세히 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings, preferred embodiments for achieving the above object in detail as follows.
도 1 내지는 도 3에서 도시한 바와 같이, 본 발명은 밥 9600g과 부재료 4800g과, 치즈가루 3200g, 콘 3200g, 양송이 3200g, 피클 1600g, 햄 1600g 등의 피자재료와, 전분가루 1600g, 계란 1600g 및 빵가루 1600g을 각각 준비하였다(S10).As shown in Figures 1 to 3, the present invention is 9600g rice, 4800g subsidiary materials, cheese powder 3200g, corn 3200g, mushroom 3200g, pickle 1600g, ham 1600g, pizza ingredients, starch powder 1600g, eggs 1600g and bread flour Each prepared 1600g (S10).
여기서 부재료로는 소고기, 돼지고기, 닭고기 또는 김치 및 참치, 해산물 중에서 어느 하나를 선택하여 사용하였으며, 김치와 참치는 김치 3200g과 참치 1600g을 혼합하여 사용하였다.Here, the material used was selected from beef, pork, chicken or kimchi and tuna, seafood, kimchi and tuna was used by mixing 3200g kimchi and 1600g tuna.
상기 재료 중 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등의 부재료와 콘, 양송이, 피클 및 햄 등의 피자재료를 혼합하기 좋게 하고, 먹기 좋게 하기 위하여 절단기 등을 이용하여 잘게 썰어 사용하였다(S20).Among the ingredients, ingredients such as beef, pork, chicken, kimchi and tuna, and seafood, and pizza ingredients such as corn, mushroom, pickle, and ham are mixed well, and chopped using a cutter to improve eating. S20).
이어서, 상기 재료 중 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등의 부재료를 중불에서 20분 정도 가열하여 볶아주었다(S30).Subsequently, the ingredients such as beef, pork, chicken, kimchi and tuna, seafood, and the like were roasted by heating for about 20 minutes at medium heat (S30).
이어서, 잘 지어진 밥에 상기 재료 중 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등의 볶은 부재료와, 잘게 썬 콘, 양송이, 피클 및 햄과, 피자가루 등의 피자재료를 넣고 각종 양념을 첨가하여 고르게 비벼서 혼합하였다(S40).Subsequently, roasted ingredients such as beef, pork, chicken, kimchi and tuna, and seafood, and pizza ingredients such as chopped cones, mushrooms, pickles and ham, and pizza powder are added to well-cooked rice. Rubbing and mixing evenly (S40).
이어서, 상기 단계(S40)에서 비벼진 밥을 구형, 육면체, 삼각기둥, 스틱형 등의 다양한 형태로 뭉치어 만들었다(S50).Subsequently, in step (S40), the rice was made by mixing in various forms, such as spherical, hexahedral, triangular prism, stick type (S50).
이어서, 상기 단계(S50)에서 일정 형태로 뭉쳐진 밥에 전분가루를 입히고, 다시 전분가루가 입혀진 뭉쳐진 밥에 계란을 입혔다. 그리고 계란이 입혀진 뭉쳐진 밥에 빵가루를 입혔다(S60).Subsequently, in step S50, starch powder is coated on the rice, which is gathered in a predetermined form, and the egg is coated on the rice which has been coated with starch powder. And the breaded rice was coated on the rice with the egg coated (S60).
이어서, 식용유를 200℃로 가열하여 가열된 식용유에 전 단계(S60)에서 얻어진 빵가루를 입힌 밥을 넣고 겉이 노릇하게 될 때까지 튀기어 피자밥(1)이 완성되었다(S70).Subsequently, the cooking oil was heated to 200 ° C., and the breaded rice obtained in the previous step S60 was added to the heated cooking oil and fried until the surface became brown (S70).
상기 피자밥(1)은 부재료로 들어가는 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등에 따라 부재료를 소고기로 사용하면 불고기 맛 피자밥(1)이 만들어지는 것이고, 부재료를 돼지고기로 사용하면 제육볶음 맛 피자밥(1)이 만들어지는 것이며, 닭고기를 사용하면 닭고기맛 피자밥(1)이 김치 및 참치를 사용하면 참치김치찌게맛의 피자밥(1)이 해산물을 사용하면 각 해산물 맛 피자밥(1)이 만들어지는 것이다.The pizza rice (1) is a beef, pork, chicken, kimchi and tuna, seafood, etc., when using the subsidiary materials as beef is made bulgogi-flavored pizza rice (1), when using the subsidiary meat pork Stir-fried pizza rice (1) is made, using chicken, chicken-flavored pizza rice (1) using kimchi and tuna, tuna kimchi-jjigage-flavored pizza rice (1) using seafood, each seafood-flavored pizza rice (1) is made.
한편, 전 단계(S40)에서 밥, 부재료 및 피자재료를 혼합할 때 단무지를 잘게 썰어 비벼진 밥의 전체중량 18∼22중량％가 되도록 고르게 혼합할 수도 있다. 이와 같이 비벼진 밥에 단무지가 혼합되는 경우에는 완성된 피자밥(1)의 씹는 맛을 좋게 하고, 상당한 수분이 발생되어 국물을 먹은 것 같은 효과를 줄 수 있을 뿐 아니라 단기간에 소금절임 한 단무지의 신선한 맛을 느낄 수 있는 등의 이점이 있는 것이다.On the other hand, when mixing the rice, subsidiary materials and pizza ingredients in the previous step (S40) may be evenly mixed so that the total weight of the cooked rice to 18 to 22% by weight of the grated rice. When pickled radish is mixed with the rice cooked in this way, the chewy taste of the finished pizza rice (1) is improved, and a considerable amount of moisture is generated to give the effect that the broth is eaten. You can feel the fresh taste.
이어서, 전 단계(S70)에서 튀겨져 완성된 피자밥(1)을 기름을 제거하고 포장지로 포장하여 소비자들에게 제공할 수 있었다(S80).Subsequently, the
전술한 제조과정을 통해 지름 4cm의 크기를 갖는 구형, 정육면체, 스틱형 등의 형상의 피자밥 200개를 제조하였고, 임시로 설치한 음식부스에서 지나는 행인을 무작위로 선택하여 즉석음식을 제공하고 그 결과를 조사하였더니, 반응이 없는 9명 을 제외하고 나마지 응답자 191명들의 반응은 맛이 있고, 영양분이 풍부한 음식이라는 답변을 얻을 수 있었다.Through the above-mentioned manufacturing process, 200 pieces of pizza rice of spherical shape, cube shape, and stick shape having a diameter of 4 cm were manufactured, and instant food was selected by randomly selecting passers-by from the temporarily installed food booth and Investigating the results, the response of 191 respondents, except for nine who did not respond, was found to be a delicious, nutritious food.
이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 또한 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 기재된 청구범위 내에 있게 된다.Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-described embodiments, and the present invention is not limited to the above-described embodiments without departing from the spirit of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such modifications are intended to fall within the scope of the appended claims.
이상에서 상술한 바와 같은 본 발명은, 청소년들이 선호하는 피자재료들을 내장하여 밥을 들고 다니면서 먹을 수 있도록 조리한 특이한 형태의 피자밥(1)을 제공할 수 있는 것이므로 소비자들이 충분한 영양분을 고르게 섭취할 수 있고, 간식 및 주식으로 적극 활용할 수 있을 뿐 아니라 바쁜 일상을 살아가는 현대인들에게는 때와 장소를 가리지 않고 널리 애용할 수 있는 등의 이점이 있는 것으로서 대외 경쟁력 높은 고품질의 피자밥(1)을 제공할 수 있는 것이다.As described above, the present invention can provide a unique type of pizza rice (1) cooked to be eaten while carrying the rice by embedding the pizza ingredients preferred by the teenagers so that consumers can ingest enough nutrients evenly. Not only can it be used as snacks and stocks, but also has the advantage that it can be widely used anywhere and anytime for modern people who live busy lives. It can be.
더욱이, 소고기, 돼지고기, 닭고기, 김치 및 참치, 해산물 등의 부재료와 피자재료로 피자밥(1)을 제공하는 것이므로 콜레스테롤과 지방의 함유량이 최소화되어 성인병과 같은 각종 질병을 예방할 수 있을 뿐 아니라 서구적인 식단을 선호하는 청소년들에게는 영양분이 고르게 함유된 즉석음식을 제공할 수 있는 것이므로 불균형적인 영양분의 공급으로 인하여 발생될 수 있는 비만형 체질을 예방할 수 있 는 동시에 쌀의 소비가 촉진되어 쌀 농사를 주업으로 하는 농가(農家)들의 경제적 부담을 상당부분 덜어줄 수 있는 등의 이점이 있는 것이다.Moreover, since it provides pizza rice (1) with subsidiary ingredients such as beef, pork, chicken, kimchi and tuna, and seafood and pizza ingredients, cholesterol and fat are minimized to prevent various diseases such as adult diseases, Adolescents who prefer a regular diet can provide instant foods with even nutrients, thus preventing obesity associated with unbalanced supply of nutrients and promoting rice consumption to promote rice farming. There is an advantage in that it can relieve the economic burden of the farming households.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355652A (en) * | 2013-07-15 | 2013-10-23 | 段家忠 | Box-packed black fungus snack production technology |
| KR20210072583A (en) | 2019-12-09 | 2021-06-17 | 엘지전자 주식회사 | grille-fan assembly for refrigerator |
| KR20210072575A (en) | 2019-12-09 | 2021-06-17 | 엘지전자 주식회사 | grille-fan assembly for refrigerator |
-
2006
- 2006-08-11 KR KR1020060076076A patent/KR20080014407A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355652A (en) * | 2013-07-15 | 2013-10-23 | 段家忠 | Box-packed black fungus snack production technology |
| KR20210072583A (en) | 2019-12-09 | 2021-06-17 | 엘지전자 주식회사 | grille-fan assembly for refrigerator |
| KR20210072575A (en) | 2019-12-09 | 2021-06-17 | 엘지전자 주식회사 | grille-fan assembly for refrigerator |
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