Abstract: The present application relates to a food having two or more divided sections having different permittivities, and a production method and design method therefor.

Abstract: The present invention relates to a frozen cooked rice including a molded cooked rice and a moisture transfer preventing layer formed on at least a part of the surface of the molded cooked rice, in which after the frozen cooked rice is defrosted under conditions of normal temperature and normal pressure for 1 day, the difference between the moisture content of the surface of the frozen cooked rice and the moisture content of a deep part of the frozen cooked rice is 5 wt% or more based on the total weight of the frozen cooked rice, and a method for preparing a frozen cooked rice, the method including forming a moisture transfer preventing layer on at least a part of the surface of a molded cooked rice, hardening the at least a part of the surface of the molded cooked rice on which the moisture transfer preventing layer is formed, and freezing the hardened molded cooked rice.

Abstract: The present application relates to microwavable packaged frozen rice and a manufacturing method therefor, and applies a susceptor technique to packaged frozen rice so as to produce, through a cooking process using a microwave oven, the scorched texture of rice which could only be produced through pan cooking.

Abstract: Provided are a rotating structure and a container using the rotating structure, the rotating structure including: a pouch coupled to a container while being wounded around a circumference of the container; and a raw material provided inside the pouch, wherein the raw material expands the pouch by being sublimated or evaporated while being heated, and the container is rotated according to expansion of the pouch, wherein the container using the rotating structure couples the rotating structure to the container storing content therein and having a container shape.

Abstract: According to an embodiment of the present disclosure, a recipe providing system may include a user cooking apparatus that cooks a product to be cooked according to a recipe, a user terminal that provides identification information on the product to be cooked and information on the user cooking apparatus, and a recipe providing device that generates a recipe based on performance of the user cooking apparatus and identification information on the product to be cooked provided from the user terminal, and provides the generated recipe to the user cooking apparatus and the user terminal.

Abstract: According to an embodiment of the present disclosure, a recipe providing system may include a user cooking apparatus that generates identification information on a product to be cooked and cook the product to be cooked according to a recipe, and a recipe providing device that generates the recipe based on performance of the user cooking apparatus and the identification information on the product to be cooked.

Abstract: The present application relates to a frozen product for microwave cooking.