Instant lunch box and method of manufacturing the same
Patent Information
- Authority / Receiving Office
- KR · KR
- Patent Type
- Patents
- Current Assignee / Owner
- BALANCE TREE CO LTD
- Filing Date
- 2025-12-01
- Publication Date
- 2026-08-05
Smart Images
Figure 112025135131454-PAT00001_ABST
Abstract
Description
Technology Field
[0001] The present invention relates to a lunch box and a method for manufacturing the same, and more specifically, to an instant lunch box and a method for manufacturing the same that can be consumed as a Restaurant Meal Replacement (RMR) that allows one to enjoy popular restaurant menus at home, can be easily cooked by heating in a microwave, helps with dieting, and provides a Mediterranean diet, which is one of the slow-aging diets with a low glycemic index (GI). Background Technology
[0003] Generally, a lunchbox is defined as rice packed with side dishes in a small bowl to allow for a meal outside.
[0004] In other words, it refers to food served in containers of various materials so that it could be eaten while away from home, and in the past, it was mainly favored by students and office workers.
[0005] In contrast, recently, along with changes in dietary habits and consumption, there has been a growing trend of single-person households and dual-income households. As we enter an era that values personal life and convenience, the number of people who enjoy packed lunches at home is gradually increasing due to the development of delivery culture.
[0006] These lunch boxes are also widely used by housewives because they offer convenience and ease of use, while eliminating the need for additional tasks such as cooking, stir-frying, or grilling, or washing dishes.
[0007] However, most conventional lunch boxes consist of white rice and side dishes such as pork bulgogi or beef bulgogi and kimchi. As such, the side dishes are mainly concentrated on meat or foods high in sodium, so they are not very beneficial for health.
[0008] Furthermore, due to changes in living environments and lifestyle patterns seeking convenience, there is a growing trend of patients suffering from metabolic syndrome, a chronic disease involving obesity, heart disease, diabetes, and hypertension.
[0009] Under these circumstances, the meal kit market—a compound word of "Meal" and "Kit," referring to a type of home meal replacement sold at the immediate pre-cooking stage containing pre-prepared ingredients and seasonings—emerged around 2020 with rapid growth; however, due to issues such as price competitiveness and convenience, the growth trend has slowed, and
[0010] There is a growing trend of increased purchases of frozen HMR (Home Meal Replacement) products, which have long consumption periods, competitive prices, and convenient cooking methods that have become characteristic of the post-COVID era, as well as the burden of dining out costs due to COVID-19 and economic recession, and the increase in single-person households.
[0011] Consequently, interest in various diet lunch boxes is growing among many modern people. As there is a demand to improve existing lunch boxes consisting of foods with a high glycemic index, the Mediterranean diet, which is already common in Europe, is attracting attention as a dietary choice to meet this demand.
[0012] The aforementioned Mediterranean diet emphasizes the consumption of plant-based foods such as fruits, vegetables, whole grains, legumes, nuts, and olive oil, while consuming fish and chicken in moderation and minimizing the intake of red meat, processed foods, and sugar; it is known as the "slow-aging diet." The English word "diet" is derived from the Greek word "diaita," meaning lifestyle. The Mediterranean diet describes not only physical health but also the "way of eating and cooking," proposing it as a healthy eating lifestyle. Fifty years ago, it was discovered that coronary heart disease was significantly lower in the Mediterranean region; consequently, the Mediterranean diet was declared a "way of life that humanity must preserve" as a UNESCO Intangible Cultural Heritage of Humanity in 2010 and 2013. Adopting such a Mediterranean diet reduces the risk of cardiovascular disease and cancer while improving cognitive health. Furthermore, a 25-year follow-up study across seven countries showed a reduction in the risk of coronary heart disease (CHD) compared to Northern European countries and the United States (resulting in the world's lowest incidence of heart disease and the highest average life expectancy). It is widely known as a healthy diet that can prevent more than 80% of coronary heart disease, 70% of stroke, and 90% of type 2 diabetes when combined with regular physical activity, smoking cessation, and a Mediterranean diet.
[0013] However, currently, a method has not been developed that allows anyone to conveniently and easily consume the aforementioned Mediterranean diet anywhere. Prior art literature
[0015] Korean Patent Publication No. 10-2010-0031196 Korean Patent Publication No. 10-2022-0008679 Korean Patent Registration No. 10-2483590 Korean Patent Registration No. 10-1520270 The problem to be solved
[0016] The purpose of the present invention is to provide a slow-aging diet with a low GI (glycemic index) that helps with weight loss by enabling the entire nation to lead a healthy life by allowing the Mediterranean diet described above to be prepared and consumed simply and conveniently regardless of location.
[0017] In addition, the purpose is to provide instant lunch boxes and their manufacturing methods that serve as the driving force for the growth of the home meal replacement market by differentiating the taste and recipes from existing frozen foods, such as popular menu items from famous restaurants that can be enjoyed at home.
[0018] Meanwhile, the purpose of this invention is to help alleviate the rising household burden caused by expensive dining-out prices and rising lunch costs, to meet the need for convenient, small-capacity food products resulting from the rise of single-person households, nuclear families, and dual-income families, and to provide healthy, affordable, and beneficial food that avoids unhealthy instant foods while being simple and convenient. means of solving the problem
[0019] Specific means for achieving the above objective of the present invention are,
[0020] An instant lunch box comprising a mixture of quinoa soaked at a temperature of 4-10℃ for 20 minutes and then steamed at a cooking temperature of 90℃ or higher for 40 minutes, brown rice soaked at a temperature of 4-10℃ for 6 hours, oats soaked at a temperature of 4-10℃ for 6 hours, lentils soaked at a temperature of 4-10℃ for 2 hours and then steamed at a cooking temperature of 90℃ or higher for 40 minutes, chickpeas soaked at a temperature of 4-10℃ for 10 hours, steamed chicken breast cut into 1×1cm pieces, sitapomas olive oil, seasoned salt, black olive slices, green beans, and king oyster mushrooms, and
[0021] An instant lunch box comprising, in addition to the above mixture, any one of basil pesto, romesco sauce, gangdoenjang sauce, truffle cream sauce, and oyster soy sauce, and one or more of sun-dried tomatoes, perilla oil, button mushrooms, and cauliflower, which can be selected;
[0022] An instant lunch box comprising 5g of quinoa, 15g of brown rice, 80g of oats, 20g of lentils, 15g of chickpeas, 5g of chicken breast, 5g of sitapomas olive oil, 0.5g of seasoned salt, 4g of black olive slices, 15g to 20g of green beans, and 10g to 20g of king oyster mushrooms, and
[0023] A method for manufacturing an instant lunch box comprising: a washing step (S10) of washing raw materials, such as quinoa, brown rice, oats, lentils, and chickpeas, and removing impurities; a soaking step (S20) of adding purified water to the washed raw materials to soak them; a steaming step (S30) of steaming the quinoa and lentils in a steamer at a temperature of 90°C or higher for 40 minutes or more; a cooking step (S40) of cooking the brown rice, oats, and chickpeas in a rice cooker at a temperature of 90°C or higher for 40 minutes or more; a mixing step (S50) of mixing the raw materials that have undergone the steaming step (S30) and the cooking step (S40); and a packaging step (S60) of packaging the materials that have undergone the mixing step (S50) at a temperature of 10°C or lower so that they can be consumed within a shelf life of 36 hours.
[0024] The above objective can be achieved by having the following compositional features: "a method for manufacturing an instant lunch box comprising 8 parts by weight of quinoa, 22 parts by weight of brown rice, 114 parts by weight of oats, 28 parts by weight of lentils, and 28 parts by weight of chickpeas, based on 100 parts by weight of purified water." Effects of the invention
[0026] The present invention, configured as described above, enables the general public to lead a healthy life by allowing them to easily and conveniently prepare and consume a Mediterranean diet regardless of location, thereby aiding in weight loss. It also provides a slow-aging diet with a low glycemic index (GI) that is beneficial to health. Furthermore, by differentiating the taste and recipe from existing frozen foods, it serves as a driving force for the growth of the home meal replacement market, such as popular menu items from famous restaurants that can be enjoyed at home. It helps alleviate the burden on households caused by high dining-out costs and rising lunch prices, meets the need for simplified, small-capacity foods due to the rise of single-person households, nuclear families, and dual-income households, and exerts the effect of providing healthy, affordable, and beneficial food that avoids unhealthy instant foods while being simple and convenient.
[0028] The effects of the present invention are not limited to those mentioned above. It should be understood that the effects of the present invention include all effects that can be inferred from the following description. Brief explanation of the drawing
[0030] Figure 1 is a flowchart of the method for manufacturing an instant lunch box according to the present invention. Specific details for implementing the invention
[0031] Specific structural or functional descriptions regarding embodiments according to the concept of the present invention disclosed in this specification are merely illustrative for the purpose of explaining embodiments according to the concept of the present invention. Since embodiments according to the concept of the present invention may be subject to various modifications and may take various forms, they include all modifications, equivalents, or substitutions that fall within the spirit and technical scope of the present invention. Furthermore, terms and words used in the specification and claims are not limited to their ordinary or dictionary meanings, and should be interpreted in a meaning and concept consistent with the technical spirit of the present invention, based on the understanding that the inventor may appropriately define the concept of the terms to best describe his invention. Accordingly, the embodiments described in the specification and the configurations illustrated in the drawings are merely one preferred embodiment of the present invention and do not represent all aspects of the technical spirit of the present invention; therefore, it should be understood that various equivalents and modifications capable of replacing them may be possible or exist at the time of filing the present invention.
[0032] Furthermore, unless otherwise defined in the specification of the present invention, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this specification.
[0033] A preferred embodiment of the present invention will be described below with reference to the accompanying drawings.
[0034] Figure 1 is a flowchart of the method for manufacturing an instant lunch box according to the present invention.
[0036] Before describing the present invention, the key ingredients among the raw materials of the present invention will be explained, and the specific composition of the instant lunch box of the present invention will be described as follows.
[0037] Quinoa, which is a key ingredient among the ingredients of the present invention, is a mysterious grain that has been growing in the Andes Mountains for thousands of years. It grows at high altitudes of 2,500m to 4,000m above sea level and thrives even at temperatures of -3°C to 35°C. It is a plant similar to spinach, beets, and tumbleweed.
[0038] Although the leaves of the quinoa mentioned above are used as a vegetable, the seeds are primarily used as a grain. It is highly adaptable to cool, dry high-altitude regions, and because the outer shell of the fruit contains a large amount of saponin and tastes bitter, insects and birds avoid it, so it is relatively free from pests and diseases. It is called 'mother of grains' in Peruvian and is smaller and rounder than rice, with a variety of colors including black, red, and brown.
[0039] Quinoa, as described above, is rich in dietary fiber and has a significantly low GI (glycemic index). It is also rich in protein (twice as much as rice) and eight types of essential amino acids, and contains seven times more calcium, 20 times more iron, and six times more potassium than rice, as well as various vitamins and minerals, making it highly nutritious. In particular, the quinoa hull contains saponin.
[0040] Quinoa has benefits such as helping to reduce blood cholesterol, relieve constipation, promote bone health, and strengthen immunity through antioxidant effects. It is also rich in dietary fiber and protein, making it good for weight management and suitable for people sensitive to gluten, and contains various nutrients such as iron, calcium, omega-3, magnesium, and betaine.
[0041] Meanwhile, quinoa is classified into white, red, and black varieties depending on the color of its hull. While common white quinoa has a softer texture and flavor than red quinoa, red quinoa has a higher fiber and iron content, a chewier texture and a popping sensation than white quinoa, and maintains its shape well even after cooking.
[0042] Of course, the present invention uses quinoa as a raw material, but preferably, red quinoa among the quinoa may be limited.
[0044] Next, regarding the specific ingredients, i.e., raw materials, developed using the quinoa mentioned above as the core ingredient, i.e., raw material of the present invention, to explain:
[0045] Quinoa soaked at 4-10℃ for 20 minutes and then steamed at a cooking temperature of 90℃ or higher for 40 minutes,
[0046] Brown rice soaked for 6 hours at a temperature of 4-10℃,
[0047] Oats soaked for 6 hours at a temperature of 4-10℃,
[0048] Lentils soaked at 4-10℃ for 2 hours and then steamed at a cooking temperature of 90℃ or higher for 40 minutes,
[0049] Chickpeas soaked for 10 hours at a temperature of 4-10℃,
[0050] It consists of a mixture of steamed chicken breast cut into 1×1cm pieces, sitapomas olive oil, seasoned salt, black olive slices, green beans, and king oyster mushrooms.
[0051] Meanwhile, it is preferable to limit the above cooking temperature to 95~98℃.
[0053] Furthermore, the mixture may include any one of basil pesto, romesco sauce, gangdoenjang sauce, truffle cream sauce, and oyster soy sauce, and one or more of sun-dried tomatoes, perilla oil, button mushrooms, and cauliflower.
[0055] More specifically, the above is limited to 5g of quinoa, 15g of brown rice, 80g of oats, 20g of lentils, 15g of chickpeas, 5g of chicken breast, 5g of sitapomas olive oil, 0.5g of seasoned salt, 4g of black olive slices, 15g to 20g of green beans, and 10g to 20g of king oyster mushrooms.
[0056] In particular, any one of the above basil pesto 12g, romesco sauce 15g, gangdoenjang sauce 10g, truffle cream sauce 15g, and oyster soy sauce 13g is selected, and any one or more of the above sun-dried tomatoes 4g, perilla oil 2g, button mushrooms 10g, and cauliflower 5g are selected.
[0058] Hereinafter, another method for manufacturing an instant lunch box according to the present invention will be described as follows.
[0060] [Washing Step] --- S10
[0061] As shown in Fig. 1, the step involves checking the condition of raw materials such as quinoa, brown rice, oats, lentils, and chickpeas, selecting and storing them, removing impurities, and then washing them.
[0063] [Blanching Stage] --- S20
[0064] This step is a step of adding purified water to the washed raw materials, namely quinoa, brown rice, oats, lentils, and chickpeas, to soak them,
[0065] It is advisable to soak quinoa for at least 20 minutes, brown rice and oats for at least 6 hours, lentils for at least 2 hours, and chickpeas for at least 10 hours.
[0066] More specifically, based on 100 parts by weight of purified water, it comprises 8 parts by weight of quinoa, 22 parts by weight of brown rice, 114 parts by weight of oats, 28 parts by weight of lentils, and 28 parts by weight of chickpeas,
[0067] That is, based on 100 parts by weight of the above purified water, 8 parts by weight of quinoa undergo a soaking process for at least 20 minutes, and
[0068] Based on 100 parts by weight of the above purified water, 22 parts by weight of brown rice and 114 parts by weight of oats are soaked for at least 6 hours, and
[0069] Based on 100 parts by weight of the above purified water, 28 parts by weight of lentils are soaked for at least 2 hours, and
[0070] Based on 100 parts by weight of purified water, 28 parts by weight of chickpeas are each subjected to a soaking process for at least 10 hours separately.
[0072] [Wishlist] --- S30
[0073] This step involves steaming the quinoa and lentils in a steamer at a temperature of 90°C or higher for at least 40 minutes.
[0075] [Cooking Stage] --- S40
[0076] This step is the step of cooking the brown rice, oats, and chickpeas in a rice cooker at a temperature of 90°C or higher for at least 40 minutes.
[0078] [Mixing Stage] --- S50
[0079] This step is a step of mixing the raw materials, such as quinoa, brown rice, oats, lentils, and chickpeas, that have undergone the steaming step (S30) and the cooking step (S40).
[0080] Preferably, the raw material mixing ratio is, that is, 5g of quinoa, 15g of brown rice, 80g of oats, 20g of lentils, 15g of chickpeas, 5g of chicken breast, 5g of sitapomas olive oil, 0.5g of seasoned salt, 4g of black olive slices, 15g to 20g of green beans, 10g to 20g of king oyster mushrooms, and,
[0081] Select one of the above 12g basil pesto, 15g romesco sauce, 10g gangdoenjang sauce, 15g truffle cream sauce, or 13g oyster soy sauce, and
[0082] The purpose is to appeal as much as possible to consumers with diverse tastes by selectively mixing one or more of the above 4g sun-dried tomatoes, 2g perilla oil, 10g button mushrooms, and 5g cauliflower.
[0083] Preferably, the present step further includes a mixture of liquid artichoke and one or more of collagen, panthenol, retinol, and biotin, and aloe and vitamin E, which is a triple complex.
[0084] Specifically, the artichoke mentioned above is known as the Western elixir of immortality and was ranked 7th among the U.S. Department of Agriculture's top 100 antioxidant plants. It is used as a food ingredient or for boosting immunity and for anti-inflammatory treatment. It prefers a mild climate, so in Korea, it can only survive the winter in the southern regions, and it can be easily cultivated on the southern coast of Korea or on Jeju Island.
[0085] Artichokes are low in calories and fat but rich in dietary fiber, which helps control constipation, reduce bad "LDL" cholesterol levels, and prevent toxic compounds produced during food intake, thereby helping to prevent the risk of colon cancer.
[0086] Artichokes contain bitter components such as cyanin and sesquaterpin, and the bitterness of artichokes is known to be more than 10 times that of green tea.
[0087] However, scientific studies have proven that the above-mentioned component inhibits cholesterol synthesis and promotes bile secretion, which leads to a reduction in blood cholesterol.
[0088] In addition, fresh artichokes contain antioxidant vitamins beneficial to the body, and contain antioxidants such as silymarin, caffeic acid, and phenolic acid, which are effective in improving liver function by removing toxins and fats that affect liver health.
[0089] In addition, artichokes are rich in the vitamin B complex group, including niacin, vitamin B-6 (pyridoxine), thiamine, and pantothenic acid, which are essential for optimal cell metabolic function, and are also rich in minerals such as copper, calcium, potassium, iron, manganese, and phosphorus.
[0090] Therefore, adding artichokes at this stage is beneficial to the health of the consumer.
[0092] [Packaging Stage] --- S60
[0093] This step is a step of packaging the finished state of the present invention, which has undergone the mixing step (S50), so that it can be consumed within a shelf life of 36 hours at a temperature of 10℃ or lower, and it is preferable to recommend consuming it within the shelf life after packaging.
[0095] More preferably, the mixing step (S50) further comprises a mixture of liquid artichoke and one or more of collagen, panthenol, retinol, and biotin, and aloe and vitamin E which is a triple complex.
[0097] Meanwhile, the above quinoa includes being limited to red quinoa.
[0098] The present invention, configured as described above, enables the general public to lead a healthy life by allowing them to easily and conveniently prepare and consume a Mediterranean diet regardless of location, thereby aiding in weight loss. It also provides a slow-aging diet with a low glycemic index (GI) that is beneficial to health. Furthermore, by differentiating the taste and recipe from existing frozen foods, it serves as a driving force for the growth of the home meal replacement market, such as popular menu items from famous restaurants that can be enjoyed at home. It helps alleviate the burden on households caused by high dining-out costs and rising lunch prices, meets the need for simplified, small-capacity foods due to the rise of single-person households, nuclear families, and dual-income households, and exerts the effect of providing healthy, affordable, and beneficial food that avoids unhealthy instant foods while being simple and convenient.
[0100] As described above, although the present invention has been explained by limited embodiments and drawings, the present invention is not limited to the above embodiments, and it is obvious that various modifications and variations from the description above may be possible by those skilled in the art to which the present invention belongs.
[0101] Therefore, the technical concept of the present invention should be understood by the claims set forth below, but it is obvious that all equivalent or analogous variations thereof fall within the scope of the technical concept of the present invention. Explanation of the symbols
[0103] S10 ; Washing step, S20 ; Soaking step S30 ; Steaming stage, S40 ; Cooking stage S50 ; Mixing step S60 ; Packaging step
Claims
Claim 1 An instant lunch box comprising a mixture of quinoa soaked at a temperature of 4-10℃ for 20 minutes and then steamed at a cooking temperature of 90℃ or higher for 40 minutes, brown rice soaked at a temperature of 4-10℃ for 6 hours, oats soaked at a temperature of 4-10℃ for 6 hours, lentils soaked at a temperature of 4-10℃ for 2 hours and then steamed at a cooking temperature of 90℃ or higher for 40 minutes, chickpeas soaked at a temperature of 4-10℃ for 10 hours, steamed chicken breast cut into 1×1cm pieces, sitapomas olive oil, seasoned salt, black olive slices, green beans, and king oyster mushrooms. Claim 2 An instant lunch box according to claim 1, comprising any one of basil pesto, romesco sauce, gangdoenjang sauce, truffle cream sauce, and oyster soy sauce in the mixture, and one or more of sun-dried tomatoes, perilla oil, button mushrooms, and cauliflower. Claim 3 An instant lunch box according to claim 1, comprising 5g of quinoa, 15g of brown rice, 80g of oats, 20g of lentils, 15g of chickpeas, 5g of chicken breast, 5g of sitapomas olive oil, 0.5g of seasoned salt, 4g of black olive slices, 15g to 20g of green beans, and 10g to 20g of king oyster mushrooms. Claim 4 A method for manufacturing an instant lunch box, comprising: a washing step (S10) of washing raw materials such as quinoa, brown rice, oats, lentils, and chickpeas and removing impurities; a soaking step (S20) of adding purified water to the washed raw materials to soak them; a steaming step (S30) of steaming the quinoa and lentils in a steamer at a temperature of 90°C or higher for 40 minutes or more; a cooking step (S40) of cooking the brown rice, oats, and chickpeas in a rice cooker at a temperature of 90°C or higher for 40 minutes or more; a mixing step (S50) of mixing the raw materials that have undergone the steaming step (S30) and the cooking step (S40); and a packaging step (S60) of packaging the materials that have undergone the mixing step (S50) at a temperature of 10°C or lower so that they can be consumed within a shelf life of 36 hours. Claim 5 A method for manufacturing an instant lunch box according to claim 4, comprising 8 parts by weight of quinoa, 22 parts by weight of brown rice, 114 parts by weight of oats, 28 parts by weight of lentils, and 28 parts by weight of chickpeas, based on 100 parts by weight of purified water.
Citation Information
Patent Citations
Convenience food customized for diabetic patients and manufacturing method thereof
KR1020250118417A
Manufacturing method of care food ready-to-heat quinoa garlic chicken breast rice
KR102387558B1