KR20230127096A - Korean food of the jjigae, tang and gook type which is consumed with the saealsim balls instead of the cooked rice - Google Patents
Korean food of the jjigae, tang and gook type which is consumed with the saealsim balls instead of the cooked rice Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 20
- 235000009566 rice Nutrition 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000014347 soups Nutrition 0.000 claims abstract description 36
- 235000021404 traditional food Nutrition 0.000 claims abstract description 21
- 241000209094 Oryza Species 0.000 claims abstract description 19
- 235000013547 stew Nutrition 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 235000015243 ice cream Nutrition 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 6
- 235000013611 frozen food Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/19—Coating with non-edible coatings
-
- 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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
- A47J36/027—Cooking- or baking-vessels specially adapted for use in microwave ovens; Accessories therefor
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/48—Ultrasonic treatment
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
찌개, 탕, 국 등 밥과 함께 먹는 흥건한 한국전통음식의 세계화의 일환으로써, 그 흥건한 한식을 밥 대신 새알심과 함께 먹도록 하는바, 특히 그 새알심의 크기를 작게 하여 찌개, 탕, 국의 식감을 훼손하지 않도록 도모할 수도 있으며, 상기 찌개, 탕, 국과 새알심을 한 용기에 넣어 포장 판매할 수도 있으며, 그 포장의 외형을 아이스크림 콘을 연상시키는 모양으로 할 수도 있고 더 나아가 그 음식들을 냉동상태로 보관, 공급, 수송을 할 수도 있는바, 그와 같이 마련된 세련된 모습의 한식을 근거로 하여 세계적으로 식당체인사업을 추진할 수도 있을 것이다.As part of the globalization of Korean traditional food that is eaten with rice, such as stew, soup, and soup, the rich Korean food is eaten with a new egg core instead of rice. It may be prevented from being damaged, and the stew, soup, soup, and bird meat may be packaged and sold in one container, and the packaging may have a shape reminiscent of an ice cream cone, and furthermore, the food may be frozen It can be stored, supplied, and transported, and based on the sophisticated Korean food prepared in this way, it may be possible to promote a restaurant chain business worldwide.
Description
이는 한식에 관련된 발명이다.This is an invention related to Korean food.
이 발명특허출원은 [아이스크림 콘을 연상시키는 포장과 그 내부에 안치되는 용기 (10-2022-0026997)](2022. 03.02.), [질척한 요리와 밥 덩어리들로 구성된 냉동음식 및 그 응용들 (10-2022-0025074)](2022. 02. 25)및 [산업적 연합체 결성을 통한 한식세계화 방안과 시스템 (10-2022-0025576)] (2022. 02. 25)의 일부분할특허출원이다.This invention patent application is for [Package reminiscent of an ice cream cone and a container placed therein (10-2022-0026997)] (2022. 03.02.), [Frozen food consisting of soggy dishes and lumps of rice and its applications (10-2022-0025074)] (2022. 02. 25) and [Measures and systems for globalization of Korean cuisine through industrial alliances (10-2022-0025576)] (2022. 02. 25).
상기 발명특허출원은 찌개, 탕, 국, 죽 등 영양가 좋고 맛있고 건강에 도움이 되지만 그 모양이 현대적이지 않아 세련되고 현대적이게 보이도록 하기 위한 방안을 가르치고 있다.The invention patent application teaches a method for making soup, soup, soup, porridge, etc. nutritious, delicious, and helpful for health, but the shape is not modern, so it looks sophisticated and modern.
그리고 서구인들의 관점에서는 밥 자체가 빵이나 파스타 등의 다른 전분 음식에 비하여 촌스러운 분위기인바 이는 서구인들은 곡식 그대로 먹기보다는 인위적 모양으로 성형하여 먹는 것이 상례이다.And from the perspective of Westerners, rice itself has a rustic atmosphere compared to other starch foods such as bread or pasta, which is why it is common practice for Westerners to mold it into an artificial shape rather than eat it as it is.
찌개, 탕, 국 등 밥과 함께 먹는 흥건한 한국전통음식들을 세계화 함에 있어서, 밥을 좀더 서구화 내지 현대화시키는 것이 본 발명의 목적이다.It is the purpose of the present invention to make rice more westernized or modern in globalizing the rich traditional Korean foods such as stew, soup, and soup that are eaten with rice.
찌개, 탕, 국 등 밥과 함께 먹는 흥건한 한국전통음식의 세계화의 일환으로써, 그 흥건한 한식을 밥 대신 새알심과 함께 먹도록 하는바, 특히 그 새알심의 크기를 작게 하여 찌개, 탕, 국의 식감을 훼손하지 않도록 도모할 수도 있으며, 상기 찌개, 탕, 국과 새알심을 한 용기에 넣어 포장 판매할 수도 있으며, 그 포장의 외형을 아이스크림 콘을 연상시키는 모양으로 할 수도 있고 더 나아가 그 음식들을 냉동상태로 보관, 공급, 수송을 할 수도 있는바, 그와 같이 마련된 세련된 모습의 한식을 근거로 하여 세계적으로 식당체인사업을 추진할 수도 있을 것이다.As part of the globalization of Korean traditional food that is eaten with rice, such as stew, soup, and soup, the rich Korean food is eaten with a new egg core instead of rice. It may be prevented from being damaged, and the stew, soup, soup, and bird meat may be packaged and sold in one container, and the packaging may have a shape reminiscent of an ice cream cone, and furthermore, the food may be frozen It can be stored, supplied, and transported, and based on the sophisticated Korean food prepared in this way, it may be possible to promote a restaurant chain business worldwide.
젊은 세대들 사이에서 점차 인기를 잃어가며 결국 사라질 수도 있는 찌개, 탕, 국 등의 국물이 있는 요리들을 세련되고 현대화된 모습으로 발전시켜 널리 판매함으로써 그 명맥을 영구히 보존시킬 수 있으며, 더 나아가 그를 근거로 식당체인시스템을 세워 세계적으로 보급할 수 있을 것이다. Dishes with soups, such as stews, soups, and soups, which are gradually losing popularity among the younger generation and may eventually disappear, can be preserved permanently by developing them into sophisticated and modernized forms and selling them widely. As a result, it will be possible to establish a restaurant chain system and spread it globally.
도1은 본 발명에 의거한 음식포장 방안의 한 예를 도시한다.
도2는 이전에 제출된 발명특허출원의 한 도면을 다시 보여준다.
도3은 본 발명에 의거한 음식을 근거로 하는 체인식당시스템에 속하는 가맹식당의 합성이미지를 보여준다.
도4는 도3에 보인 체인식당시스템의 음식 제조, 이송, 서브 등의 과정을 도시한다.
도5는 도3에 보인 체인식당시스템에 여러 기존 식품제조회사들을 가담시켜 공생적으로 발전시키는 방안을 도시한다1 shows an example of a food packaging scheme according to the present invention.
Figure 2 again shows a drawing of a previously filed invention patent application.
Figure 3 shows a composite image of affiliated restaurants belonging to a food-based chain restaurant system according to the present invention.
Figure 4 shows the process of food production, transfer, serving, etc. of the chain restaurant system shown in Figure 3.
Figure 5 shows a way to develop symbiotically by participating in several existing food manufacturing companies in the chain restaurant system shown in Figure 3
도1을 참조하며 설명하자면, 찌개, 탕, 국 등의 흥건한 한국전통음식(1)에 있어서 통상적으로 함께 먹는 밥 대신 새알심(4p)을 사용함으로써 그 이미지를 현대화 내지 세계화시킨다.Referring to Figure 1, in the rich Korean traditional food (1) such as stew, soup, and soup, the image is modernized or globalized by using a new rice core (4p) instead of rice that is usually eaten together.
이 방도는 밥을 사용하는 전통적 방안(도2)에 비하여 음식단가가 더 높은 문제점이 있지만 이는 세계화 내지 현대화를 위하여 감수하여야 한다는 것이 본 발명의 의이고 의도이다.Although this method has a higher food unit price than the traditional method using rice (FIG. 2), it is the intention and purpose of the present invention that it must be endured for globalization or modernization.
상기 새알심(4p)은 통상적인 크기보다 훨씬 작은 것이 선호되는바, 이는 통상적 크기의 경우 한참 씹어야 하므로 지루하며 상기 찌개, 탕, 국 등의 흥건한 한국전통음식(1)의 식감을 손상시킨다. 물론 통상적인 크기보다 훨씬 작은 새알심(4p)을 기계적으로 생산하기 위해서는 상당한 자본을 들여 새로운 기계설비를 지어야 하고 그 공정과정을 찾아내는 등 돈과 시간이 엄청 필요할 것이지만 한식을 세계적으로 보급하기 위해서는 보람 있는 일이며 반드시 거쳐야 할 경로라고 본 발명은 주장한다.The bird core 4p is preferably much smaller than the normal size, which is boring because it takes a long time to chew in the case of the normal size, and spoils the texture of the Korean traditional food 1 such as the stew, soup, and soup. Of course, in order to mechanically produce bird cores (4p), which are much smaller than the usual size, it will take a lot of money and time, such as spending a lot of capital to build new machinery and finding out the process, but it is worthwhile to spread Korean food worldwide. and is a path that must be passed, the present invention claims.
상기 찌개, 탕, 국 등의 흥건한 한국전통음식(1)과 상기 새알심(4p)을 한 용기(3a, 3b)에 넣어 판매할 수도 있는바, 특히 그 외형포장(2a, 2b)을 아이스크림 콘을 연상시키는 모양으로 연출할 수 있다. The hot Korean traditional food (1) such as stew, soup, soup, etc. and the new egg core (4p) can be sold in one container (3a, 3b), in particular, the outer packaging (2a, 2b) It can be made into a reminiscent shape.
상기 포장(2b)에 있어서, 아이스크림 콘 모양의 뾰족한 부분을 일정부분 제거함으로써 안정적으로 평면 위에 서있을 수 있도록 도모할 수도 있다.In the packaging (2b), by removing a certain portion of the pointed portion of the ice cream cone shape, it may be designed to stand on a flat surface stably.
상기 포장(2a, 2b) 상에는 코리아에 관련된 이미지를 넣는 것이 좋을 것인바, 한 예로써는 일부나마 한복을 걸친 사람의 이미지를 넣을 수 있을 것이다.It would be good to put an image related to Korea on the packaging (2a, 2b). As an example, an image of a person wearing hanbok, at least partially, could be put.
상기 용기(3a)를 밀봉하는 뚜껑(3c)이 마련될 수 있다.A lid 3c sealing the container 3a may be provided.
그러한 냉동음식을 먹을 때에는 상기 용기(3a)를 상기 포장(2a, 2b)으로부터 꺼내어 전자레인지에 넣어 해동하고 데운 후 다시 상기 포장(2a, 2b)에 안치한 후 먹을 수 있을 것이다.When eating such frozen food, take the container 3a out of the packages 2a and 2b, put it in a microwave oven to thaw, warm it up, and place it in the packages 2a and 2b again before eating.
이 경우 상기 용기(3a, 3b)의 바닥이 대체로 평평한 것이 전자레인지 내에 안치시키는데 편리할 것이다.In this case, it will be convenient to place the containers 3a and 3b in a microwave oven when the bottoms are generally flat.
일반적으로 상기 용기(3a)에 있어서 1회용인 경우, 특히 전자레인지 용 용기인 경우, 그 외벽의 경사(기울기)가 통상적인 아이스크림 콘 외벽의 기울기보다 덜 가파른 것이 상례이다. 고로 상술한 바와 같이 상기 포장((2b)의 뾰족한 부분을 제거하여야만이 그 높이가 지나치게 커지지 않는다.In general, in the case of the container 3a for disposable use, especially in the case of a container for a microwave oven, the inclination (inclination) of the outer wall is less steep than that of the outer wall of a typical ice cream cone. Therefore, as described above, the height of the package (2b) is not excessively increased only when the pointed portion is removed.
참고적으로 이야기하자면, 1회용 용기가 아닌 일반 용기(3b)의 경우 그 벽면의 경사가 가파른 제품들이 있으며 그 경우 도1에 보인 바와 같이 아이스크림 콘 모양의 포장(2a)을 덧씌워도 그 높이가 지나치게 크지 않다. 다만 이 경우 그 끝이 뾰족하므로 평면 위에 안치시키기 위해서는 받침대(5)가 필요하다.For reference, in the case of a non-disposable container (3b), there are products with a steep wall slope, and in that case, as shown in FIG. 1, the height is Not too big. However, in this case, since the end is sharp, a pedestal 5 is required to place it on a flat surface.
상기 찌개, 탕, 국 등의 흥건한 한국전통음식(1)과 상기 새알심(4p)을 냉동식품으로 만들어 냉동상태로 보관, 공급, 수송을 할 수도 있는바, 그와 같은 새로운 유형의 한식을 근거로 하여 세계적으로 식당체인사업을 추진할 수도 있을 것이다 (도3 - 도5 참조).The rich Korean traditional food (1) such as stew, soup, soup, and the new egg core (4p) can be made into frozen food and stored, supplied, and transported in a frozen state. Based on such a new type of Korean food It will be possible to promote the restaurant chain business globally (see Figs. 3-5).
도5는 이전에 출원한 [산업적 연합체 결성을 통한 한식세계화 방안과 시스템 (10-2022-0025576)]의 한 도면인바, 특히 [산업적 연합체 결성을 통한 한식세계화 방안과 시스템 (10-2022-0025576)]에서 가르쳐진 바와 같이(도4 참조) 그 안에 담기는 음식, 즉 찌개, 탕, 국 등의 흥건한 한국전통음식(1)을 식품제조업체(6a, 6b, …)에서 마련하여 상기 용기(3a) 내에 넣어 동결시키고, 그를 공급 받은 가맹식당(7a, 7b, …)에서 상기 새알심(4p)을 준비하여 상기 용기(3a) 내 그 동결된 음식 위에 위치시키는 방안도 가능할 것이다. 이에서 상기 출원서에서 가르치고 있듯이, 식당체인가맹본부(8)에서 그러한 협업을 총지휘함이 필요할 것이다.Figure 5 is a diagram of [Measures and systems for globalization of Korean food through the formation of industrial alliances (10-2022-0025576)] previously filed, in particular, [Measures and systems for globalization of Korean food through the formation of industrial alliances (10-2022-0025576)] As taught in ] (see Fig. 4), the food to be put in it, that is, the rich Korean traditional food (1) such as stew, soup, soup, etc., is prepared by the food manufacturer (6a, 6b, ...) and It will also be possible to put it in and freeze it, and prepare the new egg core 4p at the affiliated restaurants 7a, 7b, ... to which it is supplied, and place it on the frozen food in the container 3a. As taught in the above application, it will be necessary for the restaurant chain franchise headquarters (8) to take full command of such collaboration.
총체적으로, 상술한 제반 노력은 전래의 탕, 국 등의 국물이 있는 한식을 세계적으로 보급하는데 큰 도움이 될 것이다.Overall, the above-mentioned efforts will be of great help in distributing traditional Korean food with broth such as soup and soup worldwide.
위에 가르쳐진 방법들을 이용하여 여러 가지 변형된 형태의 발명들을 만드는 것이 가능할 것이며, 이러한 모든 가능성들을 포함하는 것으로 본 발명은 이해되어야 하며, 이에 청구항들을 아래에 명기한다.It will be possible to make various modified forms of the invention using the methods taught above, and the present invention should be understood as including all these possibilities, and the claims are set forth below.
부호 없음.no sign.
Claims (17)
In the modernization of Korean food, it is composed of Korean traditional food (1) and new alsim (4p). The Korean traditional food (1) is a food that is usually eaten with rice (4r) because it is hot and salty, such as stew, soup, soup, etc., but Korean food, characterized in that it is set to be eaten with the new egg core (4p) instead of rice.
The Korean food of claim 1, characterized in that the new egg core (1p) is smaller than the normal new egg core.
The Korean food of claim 2, characterized in that the new egg core (1p) is twice or more smaller in volume or weight than a typical new egg core.
The Korean food according to claim 2, characterized in that the new egg core (1p) is made in a food manufacturing and processing facility.
The Korean food according to claim 1, characterized in that the Korean traditional food (1) can be stored and transported in a frozen state.
The Korean food according to claim 1, characterized in that the bird core (4p) can be stored and transported in a frozen state.
In the modernization of Korean food, it is composed of Korean traditional food (1), new egg core (4p), and containers (3a, 3b). The Korean traditional food (1) is a food that is usually eaten with rice (4r) because it is hot and salty, such as stew, soup, soup, etc., but is set to be eaten with the new egg core (4p) instead of rice, and the Korean traditional food Korean food, characterized in that the food (1) and the new egg core (4p) are contained in the containers (3a, 3b).
8. Korean food according to claim 7, characterized in that the container (3a) is disposable.
The Korean food according to claim 7, characterized in that the container (3a) can be used in a microwave oven.
In the modernization of Korean food, it is composed of Korean traditional food (1), new alsim (4p), and packaging (2a, 2b). The Korean traditional food (1) is a food that is usually eaten with rice (4r) because it is hot and salty, such as stew, soup, soup, etc., but is set to be eaten with the new egg core (4p) instead of rice, and the packaging (2a, 2b) contains the Korean traditional food (1) and new alsim (4p) therein, and its appearance is recognized as modern and sophisticated, encouraging sales of the Korean traditional food (1) and new alsim (4p) Korean food characterized by playing a role.
Korean food according to claim 10, characterized in that the packaging (2a, 2b) is reminiscent of an ice cream cone.
[Claim 11] The Korean food according to claim 11, characterized in that the pointed parts of the packaging (2a, 2b) reminiscent of the ice cream cone are partially cut to have a flat bottom.
The Korean food according to claim 10, characterized in that an image related to Korea is placed on the packaging (2a, 2b).
The Korean food according to claim 13, characterized in that the packaging (2a, 2b) is partially decorated with an image of a person wearing a hanbok.
In the modernization of Korean food, it is composed of Korean traditional food (1), new alsim (4p), and restaurant chain system (8). The Korean traditional food (1) is a dish that is usually eaten with rice (4r) because it is hot and salty, such as stew, soup, soup, etc., but is set to be eaten with the new egg core (4p) instead of rice, and the restaurant chain The system 8 is a food manufacturer (6a, 6b, ...) that manufactures the Korean traditional food (1) and the new egg core (4p) and the Korean traditional food (1) and the new egg core (4p) prepared in the same way. A Korean restaurant chain system characterized in that it is composed of affiliated restaurants (7a, 7b, ...) receiving supply and a franchise headquarters (8) in overall command of the manufacturing and supplying.
The Korean restaurant chain system according to claim 15, characterized in that the food manufacturers (6a, 6b, ...) belong to the franchise headquarters (8).
In claim 16, the food manufacturers (6a, 6b, ...) are existing food manufacturing and processing companies that do not belong to the franchise headquarters (8), characterized in that they have a cooperative relationship with the franchise headquarters (8) Korean restaurant chain system.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220037746A KR20230127096A (en) | 2022-02-25 | 2022-03-28 | Korean food of the jjigae, tang and gook type which is consumed with the saealsim balls instead of the cooked rice |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220025074A KR20230127085A (en) | 2022-02-24 | 2022-02-25 | A food product made of a watery cookery and cooked rice pieces, and its applications |
| KR1020220037746A KR20230127096A (en) | 2022-02-25 | 2022-03-28 | Korean food of the jjigae, tang and gook type which is consumed with the saealsim balls instead of the cooked rice |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020220025074A Division KR20230127085A (en) | 2022-02-24 | 2022-02-25 | A food product made of a watery cookery and cooked rice pieces, and its applications |
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| Publication Number | Publication Date |
|---|---|
| KR20230127096A true KR20230127096A (en) | 2023-08-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220025576A KR20230127086A (en) | 2022-02-25 | 2022-02-25 | A method and system for Korean food globalization through an industrial alliance |
| KR1020220037746A KR20230127096A (en) | 2022-02-25 | 2022-03-28 | Korean food of the jjigae, tang and gook type which is consumed with the saealsim balls instead of the cooked rice |
| KR1020220039257A KR20230127097A (en) | 2022-02-25 | 2022-03-30 | A Korean fast-food comprising a water-resistant film, cooked rice or the like, and the jjigae, tang and gook or the like |
| KR1020220041520A KR20230127102A (en) | 2022-02-25 | 2022-04-04 | A watery Korean food modified so as to be eaten with the bread instead of the rice, and its applications |
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| KR1020220025576A KR20230127086A (en) | 2022-02-25 | 2022-02-25 | A method and system for Korean food globalization through an industrial alliance |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020220039257A KR20230127097A (en) | 2022-02-25 | 2022-03-30 | A Korean fast-food comprising a water-resistant film, cooked rice or the like, and the jjigae, tang and gook or the like |
| KR1020220041520A KR20230127102A (en) | 2022-02-25 | 2022-04-04 | A watery Korean food modified so as to be eaten with the bread instead of the rice, and its applications |
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| Country | Link |
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| KR (4) | KR20230127086A (en) |
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2022
- 2022-02-25 KR KR1020220025576A patent/KR20230127086A/en unknown
- 2022-03-28 KR KR1020220037746A patent/KR20230127096A/en unknown
- 2022-03-30 KR KR1020220039257A patent/KR20230127097A/en unknown
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| KR20230127086A (en) | 2023-08-31 |
| KR20230127097A (en) | 2023-08-31 |
| KR20230127102A (en) | 2023-08-31 |
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