KR20230154599A - Egg shape rice cake - Google Patents

Abstract

The present invention is a filling formed in the form of egg yolk and manufactured from a mixture of ingredients selected according to the type of rice cake; Blood formed to surround the outside of the cow in the form of egg white and made of glutinous rice flour, non-glutinous rice flour, or a mixture thereof; And a shell formed to surround the outside of the skin in the form of an egg shell, formed by hardening the edible coating, and configured to be broken into a plurality of pieces by external force. According to the invention, distribution and storage are easy and the rice cake inside does not dry out or harden even when stored for a long time.

Description

Egg Rice Cake{EGG SHAPE RICE CAKE}

The present invention relates to egg rice cake, and more specifically, it is formed in a shape similar to the yolk, white, and shell of an egg, giving a friendly impression to consumers, easy to distribute and store, and the rice cake inside does not dry out even when stored for a long time. It's about egg rice cake that doesn't harden.

Rice cake is a food made by steaming or boiling grain powder and shaping it into a shape. It was developed in East Asia and Southeast Asia, where rice is the staple food, and there are various types depending on the type of grain added, method of making, shape, and region.

Our ancestors have enjoyed eating rice cake as a special meal since ancient times, and when there was big work going on at home, they made rice cake and shared it with their neighbors. The main ingredients for rice cakes were non-glutinous rice and glutinous rice, and beans, red beans, mung beans, and sesame seeds were used as ingredients, and various types of rice cakes were made using ingredients such as jujubes, pine nuts, pumpkins, and pumpkin seeds as garnishes.

With the introduction of Western culture and the introduction of various types of bakery products, the demand for our unique rice cakes tended to gradually decrease and the number of people visiting them decreased.

However, recently, various types of rice cakes, such as rice cakes with a fusion concept, have been developed, especially by young people, and as a result, the consumption of rice cakes is gradually increasing by satisfying the needs of consumers with various tastes.

On the other hand, rice cakes basically have a viscous surface and tend to stick together or break easily, making them difficult to distribute or store, and have the problem of easily drying out or hardening when stored for a long time.

Patent Document 1: Republic of Korea Patent Publication No. 10-2018-0019328 (2018.02.26) Patent Document 2: Republic of Korea Patent Publication No. 10-2014-0026025 (2014.03.05)

The present invention is intended to solve the problems of the prior art as described above, and the purpose of the present invention is to provide a rice cake that is easy to distribute and store and does not dry out or harden even when stored for a long period of time.

Another purpose of the present invention is to provide rice cakes that can satisfy the tastes of various consumers.

One aspect of the present invention for achieving the above object is a rice cake constructed to have the same shape as the yolk, white, and shell of an egg using different ingredients, which is formed in the form of the yolk of an egg, and has the shape of the rice cake. Cattle made from a mixture of ingredients selected according to type; Blood formed to surround the outside of the cow in the form of egg white and made of glutinous rice flour, non-glutinous rice flour, or a mixture thereof; And a shell formed to surround the outside of the skin in the form of an egg shell, formed by hardening the edible coating, and configured to be broken into a plurality of pieces by external force. It relates to an egg rice cake characterized by comprising a shell.

In the egg rice cake according to an embodiment of the present invention, the filling may be manufactured by mashing steamed sweet pumpkin or chestnut sweet potato, or a mixture thereof, and then molding it into a round spherical sediment form.

Additionally, the blood may be manufactured in the form of a semi-solid dough by pressing steamed glutinous rice flour, non-glutinous rice flour, or a mixture thereof.

And, the egg rice cake, (A) cutting the dough into a size corresponding to the egg volume to produce dough rings; (B) filling the dough ring with the filling; (C) forming the dough ring filled with the filling into an egg-shaped elliptical sphere; And (D) coating the outside of the egg-shaped dough ring with the coating agent and then curing it.

In addition, before coating the outer surface of the dough ring with a coating agent, the step of applying starch powder to the outer surface of the dough ring may be further included to prevent the outer surface of the dough ring and the coating agent from adhering to each other.

And, the starch powder may be corn starch powder.

Additionally, the step (B) may be accomplished by penetrating a nozzle pin for filling the filling into the dough ring and injecting the filling into a spherical shape through the nozzle pin.

Additionally, the injection process may be divided into a step of injecting a coating liquid for coating the outer surface of the cow, and then a step of injecting the cow.

In addition, step (C) may be performed by putting the dough ring into an egg-shaped mold and then pressing it.

In addition, step (D) includes (D1) preparing a melt containing sugar, food coloring, and edible admixture; (D2) immersing the egg-shaped dough ring in the heated melt solution; And (D3) taking out the dough ring and hardening the melt.

Additionally, the melt may further include ground grain or nut particles to provide the texture of an eggshell.

In addition, step (D) may be performed by repeating steps (D2) to (D3) multiple times to form a shell of a preset thickness.

Additionally, the filling may be manufactured by molding tteokbokki seasoning including red pepper paste, chopped vegetables, and seasonings into a round spherical bean paste form.

Additionally, the blood may be manufactured in the form of a semi-solid dough by pressing steamed wheat flour or non-glutinous rice flour or a mixture thereof.

In addition, the filling may be manufactured by molding rice cake soup seasoning containing anchovy powder, chopped vegetables, and seasoning into a round spherical shape.

In addition, the egg rice cake includes the steps of (A1) cutting the dough into predetermined sizes to form dough pieces; (B1) applying edible adhesive to the dough piece; (C1) manufacturing a dough ring with a size corresponding to the egg volume by merging a plurality of the semi-axial pieces; (D1) filling the dough ring with the filling; (E1) forming the dough ring filled with filling into an egg-shaped elliptical sphere; And (F1) coating the outside of the egg-shaped dough ring with the coating agent and then curing it.

And, the step (D1) may be accomplished by penetrating a nozzle pin for filling the filling into the dough ring and injecting the filling into a spherical shape through the nozzle pin.

Additionally, step (E1) may be performed by putting the dough ring into an egg-shaped mold and then pressing it.

And, the step (F1) includes (F11) preparing a melt of sugar, food coloring, and edible admixture; (F12) immersing the egg-shaped dough ring into the heated melt solution; and (F13) taking out the dough ring and hardening the melt.

Additionally, step (F1) may be performed by repeating steps (F12) to (F13) multiple times to form a shell of a preset thickness.

In addition, the edible adhesive may be made of a water-soluble mixture containing sugar and organic acid.

Additionally, the organic acid may be any one of citric acid, malic acid, tartaric acid, or a mixture thereof.

And, the cow may be composed of a refrigerated semi-solid dairy product mixture.

The egg rice cake according to the present invention has the effect of forming the rice cake filling and rice cake skin in the form of egg yolk and white to give a friendly impression to consumers, thereby stimulating consumers' desire to purchase and increasing sales.

In addition, according to the present invention, by coating the outside of the rice cake skin with a material that is not viscous and has a certain strength, like an egg shell, it is easy to distribute and store, and has the effect of preventing the inner rice cake from drying out or hardening even when stored for a long time.

Furthermore, according to the present invention, by manufacturing tteokso with tteokbokki seasoning or tteokguk seasoning, there is an effect of satisfying the tastes of various consumers, such as tteokbokki rice cake, tteokguk rice cake, etc.

In addition, in the case of tteokbokki rice cake and tteokguk rice cake, the rice cake is divided and separated during cooking, making it easy to consume, and the seasoning amount is adjusted simply by adding the desired amount of rice cake without adjusting the seasoning amount separately.

Figure 1 is a longitudinal cross-sectional view of egg rice cake according to the present invention.
Figure 2 is a block diagram sequentially showing the method of manufacturing egg rice cake according to an embodiment of the present invention.
Figure 3 is a diagram sequentially showing the forming process of egg rice cake according to the present invention.
Figure 4 is a block diagram sequentially showing a method of manufacturing egg rice cake according to another embodiment of the present invention.
Figure 5 is an exploded perspective view of the tteokbokki rice cake according to Figure 4.

Since the present invention can be modified in various ways and have various implementation examples, specific embodiments will be illustrated in the drawings and described in detail. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Terms such as first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

The present invention relates to an egg rice cake that is formed in a shape similar to the shape of the yolk, white, and shell of an egg, gives a friendly impression to consumers, is easy to distribute and store, and does not dry out or harden even when stored for a long time.

Hereinafter, the egg rice cake of the present invention will be described in more detail with reference to preferred embodiments and the accompanying drawings. In this regard, Figure 1 is a longitudinal cross-sectional view of the egg rice cake according to the present invention, and Figure 2 is a block diagram sequentially showing the process of manufacturing the egg rice cake.

Referring to Figures 1 and 2, the egg rice cake 100 of the present invention is largely formed in the form of egg yolk, the filling 10 made from a mixture of materials selected according to the type of rice cake, and the egg white form. It may be configured to include a blood 20 formed to surround the outside of the cow 10, and a shell 30 formed to surround the outside of the blood 20 in the form of an egg shell.

The filling 10 may be made of sweet pumpkin or chestnut sweet potato to embody the yellow color of egg yolk, or may be made of a mixture of sweet pumpkin or chestnut sweet potato.

The filling (10) is first prepared by mashing boiled (steamed) sweet pumpkin, chestnut sweet potato, or a mixture thereof to prepare the dough for making the filling (10). Depending on preference, additives such as cinnamon powder, sugar, and honey may be added to the dough.

The blood 20 is prepared by preparing glutinous rice flour or non-glutinous rice powder or a mixed powder thereof, steaming it in a steamer, mixing it with additional salt and sugar, etc., and kneading the dough to prepare the blood 20. Get ready. At this time, it is preferable to prepare the blood with 100% glutinous rice powder because it can achieve a more chewy texture. When producing dough in large quantities, the dough may be produced using a known mechanical device.

Below, the process of forming egg rice cake (100) according to the present invention will be described. In this regard, Figure 3 is a diagram sequentially showing the forming process of egg rice cake 100 according to the present invention.

When the dough for making blood 20 is prepared as described above, the dough is first cut into a size corresponding to the egg volume to prepare egg-sized dough rings 50 (S110). Next, filling (10) is filled into the dough ring (50) (S120).

The method of filling the filling (10) into the dough ring (50), as shown in FIG. 3, first penetrates the filling nozzle pin (200) to fill the dough ring (50) with the filling (10), and then , the filling dough prepared for manufacturing the filling 10 is injected into a spherical shape through the nozzle pin 200 to fill the filling 10.

Meanwhile, according to one embodiment of the present invention, the shelf life can be extended by coating the cow 10. At this time, the coating may be configured so that the gelatin-based coating solution thinly surrounds the outside of the cow (10).

In the case of this embodiment, the injection process can be divided into two stages, first injection and second injection. First, the coating liquid is first injected into the dough ring 50, and then the dough for making the filling is injected, so that the gelatin coating liquid is coated while surrounding the outside of the filling 10. Of course, in this case, it is also possible to simultaneously inject the coating liquid and filling through two separate nozzles.

Next, the dough ring 50 filled with the filling 10 as described above is molded into an egg-shaped elliptical sphere (S130). In order to mold the dough ring 50 into an egg shape, the dough ring 50 can be placed into a mold (not shown) formed in the shape of an egg, and then pressed.

Next, the outside of the dough ring 50 formed into an egg shape as described above is coated with an edible coating and then cured to produce the shell 30 (S140). The edible coating agent may include sugar, food coloring, and edible admixture.

In the present invention, the process of manufacturing the shell 30 includes first preparing a melt containing sugar, food coloring, and edible admixture, and immersing the egg-shaped dough ring 50 in the heated melt. It may be performed including the step of taking out the dough ring 50 and hardening the melt.

Butter, cooking oil, etc. can be used as the edible admixture. In addition, the food coloring may be used in a color similar to that of an egg shell in order to embody the color of the egg shell, but the food coloring is not limited thereto, and a variety of color pigments may be used, such as preparing eggs of various colors for Easter. It may be possible. Additionally, the melt may further include ground grain or nut particles to provide the texture of an eggshell.

At this time, if the dough ring 50 is immersed in the melt only once as described above and then taken out and the melt is hardened, the coating layer is thin and may easily break. Therefore, according to the present invention, the steps of immersing the egg-shaped dough ring 50 in the heated melt and taking out the dough ring 50 and hardening the melt are performed multiple times so that the shell 30 of a preset thickness is formed. It can also be performed repeatedly.

In this way, according to the present invention, the cow 10 and the blood 20 are formed in the form of egg yolk and white to give a friendly impression to consumers, which has the effect of increasing sales by stimulating consumers' desire to purchase.

In particular, according to the present invention, the outside of the blood 20 is coated with a material that is not viscous and has a certain strength, such as egg shell, as described above, making it easy to distribute and store, such as when transporting or storing boiled eggs. There is an advantage. In addition, since the blood 20 is surrounded by a hard shell 30, the inner blood 20 does not dry out or harden even when stored for a long time, so the chewy texture can always be maintained.

On the other hand, since the blood 20 basically has a certain viscosity, there may be cases where the portion of the shell 30 coated on the outside of the blood 20 does not come off easily after being integrated with the blood 20. .

Therefore, according to the present invention, in order to prevent the outer surface of the dough ring 50 and the coating agent from adhering to each other, starch powder 40 is applied to the outer surface of the dough ring 50 before coating the outer surface of the dough ring 50 with a coating agent. Such problems can be solved by further including the application step.

Accordingly, when an external force is applied to the shell 30, as in the method of peeling a boiled egg, the shell 30 does not adhere to the skin 20 and can be easily separated. At this time, since the main ingredient of the shell 30 is sugar, consumers can consume the rice cake and adjust the desired amount of sugar according to their preference.

In other words, if you do not want to consume sugar, you can peel off the skin (30) and eat only the inside (10) and blood (20). Consumers who prefer sweets can dip the skin (30) into the skin (20). They can also be consumed together.

In the present invention, corn starch powder can be used as the starch powder 40. Corn starch has little viscosity compared to other starches and has the advantage of being resistant to heat and acid.

According to another embodiment of the present invention, the outer surface of the dough ring 50 may be manufactured by wrapping it with wrapping paper having a color and texture similar to that of an actual egg shell. At this time, the wrapping paper may be made of double layer paper, where the inner skin is made of vinyl and the outer skin is made of paper. As a result, the shelf life of the dough pill 50 can be increased.

Meanwhile, Figure 4 is a block diagram sequentially showing the manufacturing method of egg rice cake according to another embodiment of the present invention, and Figure 5 is a block diagram of egg rice cake, that is, tteokbokki rice cake or rice cake soup 80, manufactured according to the above embodiment. This is an exploded perspective view.

According to this embodiment, the filling 10 can be manufactured by molding tteokbokki seasoning including red pepper paste, chopped vegetables, and seasoning into a round spherical sediment form.

Additionally, the filling 10 can be manufactured by molding tteokguk seasoning containing anchovy powder, chopped vegetables, and seasoning into a round spherical shape.

When the filling 10 is made of the above tteokbokki seasoning, the blood 20 can be made of wheat flour or non-glutinous rice flour or a mixture thereof, like wheat tteok tteokbokki.

Referring to Figures 4 and 5, the manufacturing method according to this embodiment first forms dough pieces 60 by cutting the dough for production as described above into a predetermined size, for example, the size of a tteokbokki rice cake. (S210).

Next, after applying edible adhesive to the dough piece 60 (S220), a plurality of the semi-axial pieces 60 are merged to produce a dough ring 50 of a size corresponding to the egg volume (S230).

The subsequent manufacturing process is performed in the same manner as in the above-described embodiment, that is, filling the dough ring 50 with the filling 10 (S240), and filling the dough ring 50 with the filling 10. ) into an egg-shaped oval sphere shape (S250) and the step of coating the outside of the egg-shaped dough ring 50 with the coating agent and then curing it (S260). Since this process has been described above, redundant explanation will be omitted.

In the present invention, the edible adhesive may be made of a water-soluble mixture containing sugar and organic acid. The organic acid serves to improve the adhesion of the edible adhesive by forming a cross-link with the sugar melt. As the organic acid, any one of citric acid, malic acid, tartaric acid, or a mixture thereof can be used.

According to this embodiment, when the egg rice cake, that is, tteokbokki rice cake or tteokguk rice cake 80, is placed in boiling water, the plurality of merged dough pieces 60 are separated and consumed because the edible adhesive is made of a water-soluble material. It is in good condition and easy to consume.

In addition, according to this embodiment, since the seasoning is included in the form of small portions (70) according to the amount of rice cake, tteokbokki or tteokguk can be cooked by simply dropping the rice cake into boiling water without adding additional seasoning during cooking. do.

That is, in the case of this embodiment, when egg rice cake, that is, tteokbokki rice cake or tteokguk rice cake 80, is put into water, the shell 30 first dissolves in the water to provide sugar, and then the edible adhesive dissolves in the water to form a dough ring. (50) is divided into dough pieces (60) of an appropriate edible size for tteokbokki or tteokguk. Afterwards, the Aebu cow (70) is dissolved in water and becomes a seasoning, ensuring convenience of cooking and ease of consumption.

According to another embodiment of the present invention, the cow may be composed of a refrigerated semi-solid dairy product mixture. For example, the filling may be made of ice cream, thereby satisfying a wider range of tastes of various consumers.

Although the preferred embodiments of the present invention have been described above, those skilled in the art can add, change, delete or add components without departing from the spirit of the present invention as set forth in the patent claims. The present invention may be modified and changed in various ways, and this will also be included within the scope of rights of the present invention.

For example, each component described as unitary may be implemented in a distributed manner, and similarly, components described as distributed may also be implemented in a combined form. The scope of the present invention is indicated by the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention. do.

The present invention relates to an egg rice cake containing a filling formed in the form of egg yolk, blood formed in the form of egg white, and a shell formed in the form of an egg shell. According to the present invention, it has a shape similar to that of an egg. It gives a friendly impression to consumers, is easy to distribute and store, and has the effect of preventing the rice cake inside from drying out or hardening even when stored for a long time.

10: cow 20: blood
30: Shell 40: Starch layer
50: Dough circle (50) 60: Dough piece
70: Seasoning sauce 80: Tteokbokki rice cake, rice cake soup rice cake
100: Egg rice cake 200: Nozzle pin for filling

Claims (21)

In rice cakes made using different ingredients to have the same shape as the yolk, white, and shell of an egg,
A filling formed in the form of egg yolk and made from a mixture of ingredients selected according to the type of rice cake;
Blood formed to surround the outside of the cow in the form of egg white and made of glutinous rice flour, non-glutinous rice flour, or a mixture thereof; and
An egg rice cake, characterized in that it comprises a shell that is formed to surround the outside of the skin in the form of an egg shell, is formed by hardening the edible coating, and is configured to be broken into a plurality of pieces by external force.
According to paragraph 1,
The cow,
Egg rice cake, characterized in that it is manufactured by mashing steamed sweet pumpkin or chestnut sweet potato, or a mixture thereof, and then molding it into a round spherical sediment form.
According to paragraph 2,
The blood,
Egg rice cake, characterized in that it is manufactured into a semi-solid dough form by pressing steamed glutinous rice flour, non-glutinous rice flour, or a mixture thereof.
According to paragraph 3,
The egg rice cake,
(A) cutting the dough into a size corresponding to the egg volume to produce dough balls;
(B) filling the dough ring with the filling;
(C) forming the dough ring filled with the filling into an egg-shaped elliptical sphere; and
(D) coating the outside of the egg-shaped dough ring with the coating agent and then curing it. An egg rice cake, characterized in that it is manufactured including.
According to paragraph 4,
The step (B) is,
An egg rice cake, characterized in that it is made by penetrating a nozzle pin for filling the filling into the dough ring and injecting the filling into a spherical shape through the nozzle pin.
According to clause 5,
The injection process is,
Egg rice cake, characterized in that it is divided into a step of injecting a coating liquid for coating the outer surface of the cow, and then a step of injecting the cow.
According to paragraph 4,
The step (C) is,
Egg rice cake, characterized in that it is performed by putting the dough ring into an egg-shaped mold and then pressing it.
According to paragraph 4,
The step (D) is,
(D1) preparing a melt containing sugar, food coloring, and edible admixture;
(D2) immersing the egg-shaped dough ring in the heated melt solution; and
(D3) taking out the dough ring and hardening the melt; egg rice cake, characterized in that it is performed including.
According to clause 8,
The step (D) is,
Egg rice cake, characterized in that the steps (D2) to (D3) are repeated multiple times to form a shell of a preset thickness.
According to paragraph 1,
The cow,
Egg rice cake, characterized in that it is manufactured by molding tteokbokki seasoning including red pepper paste, chopped vegetables, and seasoning into a round spherical sediment form.
According to clause 10,
The blood,
Egg rice cake, characterized in that it is manufactured in the form of a semi-solid dough by pressing steamed wheat flour, non-glutinous rice flour, or a mixture thereof.
According to paragraph 1,
The cow,
Egg rice cake, characterized in that it is manufactured by molding tteokguk seasoning containing anchovy powder, chopped vegetables, and seasoning into a round spherical shape.
According to any one of claims 10 to 12,
The egg rice cake,
(A1) cutting the dough into predetermined sizes to form dough pieces;
(B1) applying edible adhesive to the dough piece;
(C1) manufacturing a dough ring with a size corresponding to the egg volume by merging a plurality of the semi-axial pieces;
(D1) filling the dough ring with the filling;
(E1) forming the dough ring filled with filling into an egg-shaped elliptical sphere; and
(F1) coating the outside of the egg-shaped dough ring with the coating agent and then curing it. An egg rice cake, characterized in that it is manufactured including.
According to clause 13,
The step (D1) is,
An egg rice cake, characterized in that it is made by penetrating a nozzle pin for filling the filling into the dough ring and injecting the filling into a spherical shape through the nozzle pin.
According to clause 13,
The step (E1) is,
Egg rice cake, characterized in that it is performed by putting the dough ring into an egg-shaped mold and then pressing it.
According to clause 13,
The step (F1) is,
(F11) preparing a melt containing sugar, food coloring, and edible admixture;
(F12) immersing the egg-shaped dough ring into the heated melt solution; and
(F13) taking out the dough ring and hardening the melt. Egg rice cake, characterized in that it is performed including.
According to clause 16,
The step (F1) is,
Egg rice cake, characterized in that the steps (F12) to (F13) are repeated multiple times to form a shell of a preset thickness.
According to clause 13,
The edible adhesive is,
Egg rice cake, characterized in that it consists of a water-soluble mixture containing sugar and organic acid.
According to clause 18,
The organic acid is,
Egg rice cake, characterized in that it is one of citric acid, malic acid, tartaric acid, or a mixture thereof.
According to clause 8,
The melt is,
Egg rice cake, characterized in that it further contains ground grain or nut particles so as to exhibit the texture of eggshell.
According to paragraph 1,
The cow,
Egg rice cake, characterized in that it consists of a refrigerated semi-solid dairy mixture.

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