KR20170031412A

KR20170031412A - Triangular kimbap containing picked radish

Info

Publication number: KR20170031412A
Application number: KR1020150128894A
Authority: KR
Inventors: 김광일
Original assignee: 주식회사 세천팜
Priority date: 2015-09-11
Filing date: 2015-09-11
Publication date: 2017-03-21

Abstract

More particularly, the present invention relates to a triangular gimp prepared by mixing rice and flavors formed by cutting a rice bamboo mortar to a triangular shape to form a triangular shape, The rice material is mixed with a flavor mixture of rice and cut pieces in various shapes and shapes to form a mixed material and then mixed into a triangular mold By forming the triangle shaped rice main body by putting the ingredients and then wrapping the rice main body with the kimchi to form the triangular kimbap, it is possible to see various flavors of shape and shape during eating, so that the aesthetic feeling can be felt, It is not prejudiced and the rice is mixed with the rice evenly, so that a uniform texture can be felt.

Description

{TRIANGULAR KIMBAP CONTAINING PICKED RADISH}

More particularly, the present invention relates to a triangular roasted rice goblet mixed with flavorless ingredients, and more particularly, to a method for preparing a triangular roasted rice goblet by mixing triangular roast rice with various shapes and shapes to form a mixed material, By forming the rice body of the shape and wrapping the main body of rice with the kimchi, it is possible to see the taste of various shapes and shapes during eating, so that the aesthetic feeling can be felt, The present invention relates to a triangular gimp mixed with a flavor that is uniformly mixed so that a uniform texture can be felt.

Generally, Kimbap is a food that is easy to eat with rice and various kinds of side dishes as well as food with rice and various kinds of ingredients.

If you look at this kind of kimbap briefly, you can use rice for kimbap to cook with salt only, and you can make sushi by sprinkling the mixture of vinegar, salt and sugar with rice.

In addition, the Kimbap is made of easily available ingredients such as radish, egg, fish cake, beef, carrot, and spinach. Recently, Kimchi, tuna, cheese and other ingredients have been added to produce various flavors.

Depending on the shape, a triangle of rice is made into a triangle, a small kimbap made small enough to fit into a child's mouth, a noodle wrapped in a kimchi wrapped with ingredients, There were many kinds such as chungmu kimbap.

In recent years, triangular kimbap has become mainstream for easy eating, and this triangular kimbap is shaped like a triangle by putting rice into a triangular frame and placing it on the outer surface. Inside the rice, , And kochujang.

However, the conventional triangular rice gobbles have a problem that they are uneasy to eat together with rice because they are gathered in one place in the form of lumps arranged in the rice, and irregularly formed without a certain shape, .

The above-mentioned invention means the background art of the technical field to which the present invention belongs, and does not mean the prior art.

SUMMARY OF THE INVENTION The present invention has been conceived to solve the above-mentioned problems, and an object of the present invention is to provide a food and beverage dispenser, By forming the triangular rice body after filling, the rice main body is wrapped with the kimchi to form the triangular kimbap, so that the various flavors of shape and shape can be seen during eating, so that the aesthetic feeling can be felt, The present invention has been made to solve the above problems.

The present invention relates to a triangular rice goblet having a rice main body formed by molding a triangular mold with a mixed material formed by mixing rice and flavorless pieces formed by cutting a rice bough and a mandible, and a rice main body And is arranged on the outer surface.

In addition, the taste piece may be formed into any one of a square, a rectangle, a triangle, a right triangle, and a circle.

In addition, the taste piece is formed in a size of 2 mm to 13 mm in width, 2 mm to 13 mm in height, and 2 mm to 13 mm in height.

The rice main body further comprises sesame oil, and the rice main body is formed by mixing 85% by weight of the rice, 12% by weight of the rice bran, and 3% by weight of the sesame oil.

Further, the rice main body further includes a rice bran.

The triangular roasted rice of the present invention, which is a mixture of the roasted rice gruel according to the present invention, forms a mixed material by mixing rice and cut pieces having various shapes and shapes in various shapes and shapes, and then putting the mixed material into a triangular frame to form a triangular rice body By wrapping the main body of rice with kimchi and forming a triangular kimbap, it is possible to see various kinds of shape and taste of the food during eating, and it is possible to feel aesthetic sense, and it is mixed with rice uniformly There is an effect that can be felt.

FIG. 1 is a photograph showing that a rice main body is formed by mixing rice and flavor pieces in a triangular rice gulp mixed with a taste piece according to the present invention.
FIG. 2 is a photograph showing that a receiving groove is formed in a rice main body formed by mixing rice and a taste piece in a triangular rice gulp mixed with a taste piece according to the present invention.
FIG. 3 is a photograph showing a triangular rice gum mixed with a taste piece according to the present invention.
FIG. 4 is a photograph showing a state in which a rice bran is filled in a receiving groove of a rice main body formed by mixing rice and a taste piece in a triangular rice gulp mixed with a taste piece according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the like elements throughout. In this process, the thicknesses of the lines and the sizes of the components shown in the drawings may be exaggerated for clarity and convenience of explanation. In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the intention or custom of the user, the operator. Therefore, definitions of these terms should be made based on the contents throughout this specification.

In addition, the following embodiments are not intended to limit the scope of the present invention, but merely as an example, and various embodiments may be implemented through the present invention.

FIG. 1 is a photograph showing a rice main body formed by mixing rice and a taste piece in a triangular rice gulp mixed with a taste piece according to the present invention, FIG. 2 is a photograph showing the shape of a rice gulp FIG. 3 is a photograph showing a triangular rice gum mixed with a taste piece according to the present invention, and FIG. 4 is a photograph of a rice gum according to the present invention This photograph shows a state in which a rice bran is filled in a receiving groove of a rice main body which is formed by mixing rice and a taste piece in a triangular rice gulp with a mixed taste.

As shown in the figure, a triangular gimp 10 (hereinafter referred to as a triangular gimp for convenience of description) mixed with a taste piece of the present invention is formed into a triangular shape for easy eating, Is composed of a rice body (20) and a rice (30).

The rice main body 20 is formed into a triangular shape by putting rice bran 21 and flavor pieces 22, which are formed by finely dividing the mandibles, into a stirrer, mixing and forming the mixed material into a triangular mold.

The mixed material injected into the trash can maintains a triangular shape according to the shape of the triangle by the viscosity of the rice 21 and forms the rice main body 20.

The rice main body 20 may be formed in various shapes and shapes such as rectangular, hexagonal, polygonal, and circular in addition to the triangular frame to form the rice main body in various shapes.

Here, it is preferable that the rice main body 20 is formed by mixing the ratio of the rice 21 of the mixed material constituting the rice main body 20 and the taste piece 22 in a ratio of 7: 3.

At this time, the taste piece 22 is formed into any one of a square, a rectangle, a triangle, a right triangle, and a circle.

The taste piece 22 is formed to have a size of 2 mm to 13 mm in width, 2 mm to 13 mm in height and 2 mm to 13 mm in height so as to be mixed with the rice 21 to form the rice main body 20.

If any one of the width, height, and height is less than 2 mm, it is difficult to make the taste piece 22 and the chewing texture is reduced. If the width is more than 13 mm, It is difficult to form the rice body 20 in the form of a triangle and it is difficult to mix the rice with the rice.

Preferably, when forming the taste pieces 22 in a square shape, it is preferable that the length, height and height are formed to be 5 mm.

It is possible to confirm the shape of the taste piece 22 of the rice main body 20 exposed to the outside when the rice main body 20 wrapped in the kimchi 30 is bite into the shape of the taste piece 22 in various shapes and shapes You can eat while feeling aesthetic sense.

The rice 30 is placed on the outer surface of the rice main body 20 containing the taste piece 22 and is attached by the viscosity of the rice.

The rice main body 20 further contains sesame oil, and the rice main body is formed by mixing 86% by weight of the rice, 12% by weight of the rice bran, and 2% by weight of the sesame oil.

That is, the rice (21), the taste piece (22) and the sesame oil are put into a stirrer and stirred to form a mixed material. Then, the mixture material is fed into the triangular frame as described above to form the rice body It is possible to add the flavor of sesame oil by forming the ginseng kimbap in the kimchi.

3 and 4, the rice main body further includes a rice bran.

That is, as shown in the figure, since the front side of the rice main body 20 is pressed with the fingers to form the receiving groove 23, the rice bran 40 is inserted into the receiving sock, , It is possible to make triangular rice giblets having various flavors.

Tuna flesh is used for the rice gulp 40, and a variety of food materials such as bulgogi, kochujang, kimchi, ham, egg, pork cutlet, and anchovy can be used.

10: triangular rice bowl
20: rice body
30: Kim
40: Kimpop
21: rice
22: Taste of taste
23: Receiving groove

Claims

In the triangular rice giblets,
A rice body formed by mixing a rice and a mixture of flavors formed by trimming of the temple into a triangular mold to form a triangular shape; And
And a rice gum arranged on the outer surface of the rice main body containing the taste piece.

The method according to claim 1,
Characterized in that the taste piece is formed into any one of a square, a rectangle, a triangle, a right triangle and a circle.

The method according to claim 1,
Characterized in that the taste piece is formed in a size of 2 mm to 13 mm in width, 2 mm to 13 mm in height, and 2 mm to 13 mm in height.

The method according to claim 1,
Wherein the rice main body further comprises sesame oil, and the rice main body is formed by mixing 86% by weight of the rice, 12% by weight of the flavorless mushroom and 2% by weight of the sesame oil.

The method according to claim 1,
Wherein the rice main body further includes a rice bran.