KR20160134027A

KR20160134027A - Pot for instant noodle

Info

Publication number: KR20160134027A
Application number: KR1020150067396A
Authority: KR
Inventors: 안상욱
Original assignee: 주식회사 이케이쿡웨어
Priority date: 2015-05-14
Filing date: 2015-05-14
Publication date: 2016-11-23

Abstract

In the present invention, when cooking a bean curd dish, water is poured into the cooking compartment 10, the bean curd dish is boiled, and the soup dish is tilted in the cooking utensil 10 so as to leave only the necessary amount The present invention relates to a cooking utensil for ramen noodles, in which the boiled ramen noodles and powdered condiments are put into the remaining ramen soup and can be grilled.
Bibimbong ramen is a kind of ramen which does not have soup to taste like soup with no soup, jibangmyeon and bibim noodles. There is a slight difference from common ramen recipe,
When the amount of water necessary for boiling is stored in the cooking container 10 in accordance with the number of noodles for bibimbing, the dry noodle 13 containing the noodles for bibimbing is immersed in the cooking container 10, The desired amount of ramen broth corresponding to the reference line 20 indicated on the basis of the level of the required amount of ramen soup expressed in the recipe is left in the cooking vessel 10, (10), which is cooked in a soup, and a ram noodle cooking container which can be rubbed and cooked by putting powdered sauce.

Description

{POT FOR INSTANT NOODLE}

In the present invention, when cooking a bean curd dish, water is poured into the cooking compartment 10, the bean curd dish is put in a boiled rice dish, and the soup dish is tilted to the cooking utensil 10 so as to leave only the necessary amount The present invention relates to a cooking utensil for ramen noodles, in which the boiled ramen noodles and powdered condiments are put into the remaining ramen soup and can be grilled.

Bibimbong ramen is a kind of ramen which does not have soup to taste like soup with no soup, jibangmyeon and bibim noodles. There is a slight difference from common ramen recipe,

When the amount of water necessary for boiling is stored in the cooking container 10 in accordance with the number of noodles for bibimbing, the dry noodle 13 containing the noodles for bibimbing is immersed in the cooking container 10, The desired amount of ramen broth corresponding to the reference line 20 indicated on the basis of the level of the required amount of ramen soup expressed in the recipe is left in the cooking vessel 10, (10), which is cooked in a soup, and a ram noodle cooking container which can be rubbed and cooked by putting powdered sauce.

Generally, ramen is packed in a pack of dried meats including vegetables and meat, powdered spices mixed with salt, pepper, red pepper powder, and garlic powder.

The recipe is a simple formula in which all the cooking process ends when boiled water of a cooking vessel such as a pan is cooked with boiled noodles and powdered sauce. It is delicious, is cheap, and is simple in cooking.

Therefore, in Korea, the consumption of ramen per capita is consumed at the highest level in the world, and various manufacturers have developed and sold ram noodles of various tastes and qualities. In recent years, Is growing.

The reason why the ramen is consumed is that the price is cheap and the taste is good, but the cooking process is simple and the cooking time is very short. The usual ramen recipe is 500 ~ 550cc water per pan It is boiled, boiled water is cooked for 3 to 5 minutes by adding ramen, dried mackerel and powdered condiment, and various ingredients such as wave, egg, and cheese are added according to the taste of the person who eats.

Although the recipe is very simple, one thing to note in the cooking process is that water control is important. If you put a lot of water or put a lot of water in it, it will taste less if you are too squeezed or sliced. It is important to boil the required amount of water in the cooking vessel as described in the recipe.

Therefore, a person having experience in cooking may put water corresponding to the number into the cooking container when he / she puts water into the cooking container, and if the person does not have a lot of cooking experience, The cooking vessel of the prior art in which the water level display portion is displayed is disclosed in Utility Model Registration No. 20-0348570 (name of the design : A drinking machine having a water level display part).

Since the above-described prior art cooking vessels display the water level display units 24 and 34 in a state in which the container is set in a vertical state,

In order to measure the required quantity, the water to be weighed is poured or dripped several times in order to fit the water level indicator (24, 34)

There is a disadvantage in that it is very inconvenient to observe the water level of the water to be weighed to match the level indicator 24, 34 of the vessel several times,

The reference line 20 of the amount of water indicated in the cooking vessel 10 of the present invention is not always displayed in a state where the cooking vessel 10 is vertically erected,

Since the reference line 20 is displayed on the basis of the water level surface at the moment when the cooking vessel 10 is tilted when the user wishes to weigh the water to make a required amount of measurement (amount remaining in the vessel) while flowing water,

The cooking vessel 10 is tilted at one time to dispense water other than the required amount of measurement (the remaining amount remaining in the vessel) while discharging the water, and measure the required amount in the cooking vessel 20 in accordance with the baseline 20 Because of,

There is an advantage in that it is possible to achieve an effect of simple quantification of a necessary quantity in which a required quantity of weighing can be metered by a single operation as compared with the above-mentioned conventional technique.

A brief description of a typical bamboo ram noodle recipe is as follows: After boiling the bamboo ramen in a cooking vessel, discard all the remaining ramen soup left in the cooking vessel, and put the ramen noodles and powdered condiments in the remaining ramen soup. The following is a brief description based on a case where a detailed recipe of a ram noodle for bibimb is prepared.

First, as shown in FIG. 1, when a necessary amount of water (500 to 550 cc per one piece of jelly) is added to a cooking vessel 10 such as a pot and boiled, a guinea fowl 13 containing a jelly- After being cooked in the cooking vessel 10 and boiled,

As shown in FIG. 2, the cooked rice soup 12 is boiled with the guillochéa ginger 13, and about 40 to 50 cc of the remaining ramen soup remaining in the cooking vessel 10 is left as shown in FIG. 3, The powder sauce 14 is melted in the soup soup left in the cooking vessel 10 and mixed with the sauce 12 and the powder sauce 14 in the cooking vessel 10, The ramen 12 is cooked.

The most important thing in the recipe of this (12) is that if you need the recipe, you should leave soup and discard the ramen soup other than the necessary amount.

If the soup is left more than the amount required in the recipe, there is a problem that the sauce is thinned because of lack of powdered sauce (14) compared with the required amount of ramen soup, When left little, there is a lot of powdered sauce (14) in comparison with ramen soup, so that the sauce sauce is cooked in a spicy sauce.

Therefore, it is important to leave the exact required amount of ramen soup left in the recipe when throwing out the soup. However, since the shape of the cooking container 10 varies, it is generally not possible to accurately estimate the amount of ramen soup to be left at 40 to 50cc , And a bamboo ramen surface such as a ramen noodle 12 can not be cooked delicious.

The present invention relates to an apparatus and method for measuring the amount of a local water required for cooking a non-beam noodle, which is inconvenient in measuring a water level display unit displayed in a horizontal state with a container containing a conventional soup, In order to improve the inconvenience of measuring the required quantity by vertically erecting the container each time,

The cooking vessel 10 is inclined so that the measuring reference line 20 is displayed on the basis of the required number of water surfaces in a state where the cooking vessel 10 is tilted and water other than the required amount is discarded. It is a problem to be solved by the present invention to obtain the convenience that the required amount of the broth (the amount remaining in the container) can be measured in accordance with the reference line 20 corresponding to the instant when the amount other than the required amount of the broth is discarded.

In a cooking vessel (10) for cooking a ramen,

In order to allow a desired amount of ramen soup to be left behind corresponding to the number of ramen noodles used in the recipe,

When the cooking vessel 10 is tilted and the level of the ramen soup remaining in the cooking vessel 10 reaches a required level in a state of discarding the ramen soup other than the required amount, And the reference line (20) is displayed on the inner surface of the cooking vessel (10).

When the cooking vessel 10 is tilted and the level of the ramen soup remaining in the cooking vessel 10 reaches a required level in a state of discarding the ramen soup other than the required amount, And the reference line is indicated by a ring-shaped concentric circle line 21 of a tree on the inner bottom surface of the cooking container 10. [

The present invention is characterized in that when measuring the required amount of ramen soup to be left in the cooking container 10 in order to leave a required amount of ramen soup stock according to the cooking method of the ramen noodle after boiling the ramen noodle with the cooking vessel 10,

When the cooking vessel 10 is tilted and the level of the ramen soup remaining in the cooking vessel 10 reaches a required level in a state of discarding the ramen soup other than the required amount, Since the reference line 20 is displayed on the inner surface of the cooking vessel 10,

Since it is a simple and easy to measure the amount of ramen noodles needed at the same time in the state of discarding unnecessary ramen soup, it is possible to quantify the required amount of soup if anyone can easily measure the effect of making delicious ram noodles for bibim have.

1 is a view illustrating a cooking process in which a bamboo ram noodle is put into a guar gang and put in a cooking container and cooked
FIG. 2 is a view illustrating a cooking process in which the boiled rice bamboo ramen is removed from the rice bran in FIG. 1
FIG. 3 is a view illustrating a cooking process in which a portion of the instant soup of the cooking utensil is left in FIG. 2
FIG. 4 is a view illustrating a cooking process in which a ram noodle for boiled rice beans and a powdered sauce are put into a cooking pan left in a cooking vessel in FIG.
5 is a view illustrating a state in which a reference line is shown in the cooking vessel of the present invention
FIG. 6 is a view illustrating a state in which the amount remaining in the amount of ramen soup remaining measured by the reference line shown in FIG. 5 remains
7 is a view illustrating a state where a concentric circle reference line is marked on the cooking vessel of the present invention

The present invention relates to a cooking utensil (10) for a ramen such as a pot capable of cooking ramen noodles, and it is also possible to cook a general ramen soup with ramen soup, and if the soup is cooked, The present invention relates to a cooking utensil for ram noodles 10, which can easily cook a ram noodle for eating bibs. The construction of the cooking utensil 10 will now be described with reference to the drawings.

As shown in FIG. 5, after boiling the bamboo ram noodle in a cooking vessel 10 such as a pan for boiling the ramen, if the cooking vessel 10 is tilted, the user can guide the user to leave the exact amount required in the recipe The reference line 20 is displayed on the inner surface of the cooking vessel 10,

Since the amount of ramen soup to be left is a small amount of about 40 to 50 cc per Ramen noodle, the basal line 20 is formed on the bottom surface of the cooking container 10 so that a small amount of ramen soup can be left.

The reference line 20 displayed on the cooking vessel 10 is displayed in a sequential scale format so as to measure the capacity of the ramen soup to be left in accordance with the number of the ramp noodles for use in the center direction from the rim.

A direction line 23 connected to the edge of the cooking vessel 10 in the center direction is displayed at one side of the sequentially displayed reference line 20 to guide the cooking vessel 10 in a direction do.

The reference line 20 shown in Fig. 5 is a reference line for representing a bamboo ramen which is representative of a bamboo ramen, a ramen bamboo ramen for boiling ramen ramen, and a ramen ramen corresponding to ramen ramen ramen and bibim ramen ramen And the reference line 20 is shown on both sides of the line 23. The remaining amount of the ramen soup indicated in the recipe of various ramen noodles can be displayed in addition to the ramen noodles or bibum ramen noodles.

As described above, the cooking vessel 10 according to the present invention, in which the baseline 20 is shown, is prepared by boiling the bamboo ramming surface and dispensing the remaining ramen soup in the cooking vessel 10 in the direction of the water tray 11 and the direction line 23 If the container 10 is tilted, the broth is discarded. If the broth is left at the reference line 20 corresponding to the number of ram noodles for boiled bean, then if the broth is left, the exact amount of ram noodle soup presented in the recipe for ram noodle can be left .

That is, when the cooking vessel 10 is tilted as shown in FIG. 6, when the broth is discarded, the amount of the ramen soup to be left when boiling one servings for bibimb is referred to as a reference line 20 indicating one servant In addition to this, the amount of ramen soup to be left when boiling 2 servings, boiling 3 servings, or 4 servings can be seen by referring to the corresponding reference line (20)

As shown in Fig. 4, the ram noodles for boiled beans and the powdered sauce 14 are put into the cooking container 10 and the powdered sauce 14 is mixed well with the remaining ramen soup in the remaining ramen soup by the guide of the reference line 20 Since it becomes a bibum sauce, it is possible to cook delicious bibim ram noodles according to the recipe.

The cooking vessel 10 is provided with a water channel 11 for inducing water to flow so that the cooking vessel 10 without the water channel 11 can sense the direction of water flow, ), The soup is poured, and the amount of the ramen soup to be left can be seen from the reference line 20.

The reference line 20 formed in the present invention can accurately measure the amount of the broth if the broth is tilted by tilting the cooking vessel 10 in the direction corresponding to the water channel 11 or the direction line 23. However, When the reference line 20 is constructed by showing the ring-shaped concentric circle line 21 of a tree-like shape,

Irrespective of the direction in which the cooking vessel 10 is tilted, the amount of the ramen soup to be left even if the broth is made to flow can be known accurately, so that the water tray 11 and the direction line 23 become unnecessary.

10: Cooking container
11: Watercourse
12: If you want to
13: Guernsey dog
14: Powder seasoning
20: Baseline
21: concentric circle baseline
23: Direction line

Claims

In a cooking vessel (10) for cooking a ramen,
In order to allow a desired amount of ramen soup to be left behind corresponding to the number of ramen noodles used in the recipe,
When the cooking vessel 10 is tilted and the level of the ramen soup remaining in the cooking vessel 10 reaches a required level in a state of discarding the ramen soup other than the required amount, And the reference line (20) is displayed on the inner surface of the cooking vessel (10).

In a cooking vessel (10) for cooking a ramen,
In order to allow a desired amount of ramen soup to be left behind corresponding to the number of ramen noodles used in the recipe,
When the cooking vessel 10 is tilted and the level of the ramen soup remaining in the cooking vessel 10 reaches a required level in a state of discarding the ramen soup other than the required amount, Wherein the reference line is indicated by a ring-shaped concentric circle line (21) of a tree on the inner bottom surface of the cooking vessel (10).