KR100376352B1 - Kimbab manufacturing method and its gimbap - Google Patents
Kimbab manufacturing method and its gimbap Download PDFInfo
- Publication number
- KR100376352B1 KR100376352B1 KR10-2000-0042279A KR20000042279A KR100376352B1 KR 100376352 B1 KR100376352 B1 KR 100376352B1 KR 20000042279 A KR20000042279 A KR 20000042279A KR 100376352 B1 KR100376352 B1 KR 100376352B1
- Authority
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- South Korea
- Prior art keywords
- gimbap
- rice
- weight
- extract
- manufacturing
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Classifications
-
- 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
Abstract
본 발명은 김밥의 제조방법 및 그 김밥에 관한 것으로써, 여러 가지 약초, 약재 및 해산물 등을 끓여 추출한 추출액으로 밥을 짓고, 또한 영양분과 비타민류가 풍부한 수종의 부수재료를 혼합하여 몸을 보할뿐만 아니라, 감칠맛과 향미로 입맛을 돋구어 주고, 아울러 살균력이 있는 첨가물을 첨가 혼합하여 이의 살균작용은 김밥의 신선도를 높여 변패에 대한 위험을 줄여서 식중독 예방을 하게 한 것이다.The present invention relates to a method for producing gimbap and its gimbap, which are cooked with extracts obtained by boiling various herbs, herbs, and seafood, and also supplementing nutrients and supplementary materials of various kinds rich in vitamins to protect the body. Rather, it enhances the taste with umami and flavor, and adds and sterilizes the addition of additives with sterilizing power to prevent food poisoning by reducing the risk of spoilage by increasing the freshness of gimbap.
Description
본 발명은 김밥 제조방법 및 그 김밥에 관한 것으로 보다 상세하게는 녹각, 양(), 인삼, 대추 및 다시마, 조개, 새우, 표고버섯, 생강, 박하, 회향을 넣어 가열하여 얻은 추출액으로 밥을 짓고, 영양분이 많고, 비타민이 함유된 통상의 참깨, 당근, 절인 무우를 혼합하고, 매실주와 식초를 첨가하여, 몸을 보할 수 있게하고, 신선도를 높여 김밥의 조기 변패에 대한 위험을 줄이면서 식중독 예방에 도움을 줄 수 있게 하고, 독특한 감칠맛과 향기가 있게 한 김밥 제조방법 및 그 김밥에 관한 것이다.The present invention relates to a method for producing gimbap and its gimbap in more detail, green, sheep ( ), Ginseng, Jujube and Kelp, Shellfish, Shrimp, Shiitake, Ginger, Peppermint and Fennel are prepared by heating and extract the nutritious, vitamin-containing sesame seeds, carrots and pickled radishes. Addition of plum wine and vinegar to protect the body, increase freshness, reduce the risk of premature deterioration of gimbap while helping to prevent food poisoning, and have a unique rich taste and fragrance It is about gimbap.
일반적으로 김밥은 전래되어온 고유의 음식으로 입맛이 없을 때 식욕을 돋구어 입맛을 찾게 하고자 하여 대용식 또는 간이식으로 이용하여 왔으며, 소풍이나 등산, 낚시, 여행시에도 애용되고 있는 음식으로 자리잡혀 왔다.In general, gimbap is a unique food that has been introduced to the appetite when you do not have an appetite to find appetite has been used as a substitute or a simple diet, has been established as a favorite food during picnics, hiking, fishing, travel.
이러한 종래의 김밥은 기본재료인 밥을 대개 단순 처리된 통상의 것으로 사용하고 있어서 몸을 보하는 등의 효과는 기대할 수 없었고, 향미와 식중독 예방에도 소홀히 하였다.In the conventional kimbap, the basic material of rice is usually used as a simple processed common, so the effect of taking care of the body was not expected and neglected to prevent flavor and food poisoning.
이와 같은 문제점을 감안하여 안출한 본 발명은, 몸을 보하고 입맛이 나고 향미가 있도록 여러 가지 약초, 약재와 해산물, 버섯을 끓여 추출한 추출액으로 밥을 짓고, 영양분과 비타민이 함유된 통상의 참깨, 당근 절인 무우를 혼합하고, 살균력이 있는 매실주와 식초를 첨가하여 제조하므로써 입맛을 돋구워 주게 함은 물론, 몸을 보하고, 김밥의 조기 변패에 대한 위험을 줄여서 식중독 예방에도 도움을 주게 하고, 대량 생산이 가능한 김밥의 제조방법을 제공하는데 그 목적이 있다.The present invention devised in view of the above problems, boiled with a variety of herbs, medicinal herbs and seafood, mushrooms and extracts extracted to boil the body, taste and flavor, the usual sesame seeds containing nutrients and vitamins, Blending pickled radishes with carrots and adding sterilized plum wine and vinegar to enhance the appetite, as well as to protect the body and reduce the risk of premature decay of gimbap, helps to prevent food poisoning, and The purpose is to provide a production method of gimbap that can be produced.
또한 발명의 다른 목적은 상기 제조방법에 의해 제조된 김밥을 제공하는 것이다.It is another object of the invention to provide a gimbap prepared by the above production method.
상술한 본 발명의 목적은, 식수 15∼25ℓ에 녹각, 양() 각 200∼400g, 인삼, 대추 각 100∼200g, 다시마, 조개, 새우, 각 150∼300g, 표고버섯, 생강 각 100∼200g, 박하, 회향 각 50∼100g을 탕 용기에 넣고서 80∼100℃의 온도로 2∼4시간동안 가열하여 추출액을 추출하는 단계와 : 상기 추출액 10∼15ℓ에 쌀 10∼15kg으로 밥을 짓는 단계와 : 상기 밥 85∼96중량%에 대하여, 볶은 참깨, 세절한 당근과 절인 무우 각 1∼3중량%를 혼합하는 단계와 : 20∼30°의 숙성된 매실주 0.5∼3중량%, 총산도 3∼7%의 양조식초 0.5∼3중량%를 첨가하여 혼합하는 단계로 구성하여 김밥속을 제조하고, 이 김밥속을 통상의 김으로 말아서 되는 것을 특징으로 하는 김밥의 제조방법에 의해 달성된다.The object of the present invention described above is that the amount of green tea, ) 200 ~ 400g each, Ginseng, Jujube 100 ~ 200g, Kelp, Shellfish, Shrimp, 150 ~ 300g each, Shiitake, Ginger 100 ~ 200g each, Peppermint, Fennel 50-50g each And extracting the extract by heating for 2 to 4 hours at a temperature of: 10 to 15 l of the extract and 10 to 15 kg of rice; to 85 to 96 wt% of the rice, roasted sesame and fine carrot 1 to 3% by weight of each pickled radish and 0.5 to 3% by weight of aged plum wine at 20 to 30 ° and 0.5 to 3% by weight of vinegar with a total acidity of 3 to 7%. It is achieved by the manufacturing method of gimbap, characterized by rolling up gimbap into the conventional laver.
또한 본 발명의 다른 목적은 상기 방법에 의해 제조된 김밥에 의해 달성된다.Another object of the present invention is also achieved by gimbap prepared by the above method.
이하 본 발명의 바람직한 실시예에 따른 김밥의 제조방법 및 그 김밥에 대하여 설명하기로 한다.Hereinafter, a method for preparing gimbap and its gimbap according to a preferred embodiment of the present invention will be described.
본 발명에 따른 김밥의 제조방법은 추출액을 추출하는 단계와, 밥을 짓는 단계와, 부수재료를 혼합하는 단계와, 첨가물을 첨가하여 혼합하는 단계로 구성된다.The method for producing gimbap according to the present invention comprises the steps of extracting the extract, making rice, mixing the auxiliary ingredients, and adding and mixing the additives.
상기 추출액을 추출하는 단계는 식수 15∼25ℓ에 녹각, 양 각 200∼400g, 인삼, 대추 각 100∼200g, 다시마, 조개, 새우 각 150∼300g, 표고버섯, 생강 각 100∼200g, 박하, 회향 각 50∼100g을 탕 용기에 넣고서 80∼100℃ 온도로 2∼4시간동안 가열하여 추출액을 추출한다.Extracting the extract is 15 to 25 liters of drinking water, each 200-400g, ginseng, jujube 100-200g, kelp, shellfish, shrimp 150-300g, shiitake mushrooms, ginger 100-200g, mint, fennel Each 50-100g is put into a hot water container, and it heats at 80-100 degreeC for 2 to 4 hours, and extracts an extract.
상기 "녹각"은 사슴뿔이고, "양"은 소의 위(胃)를 고기로 이르는 말인데, "녹각"과 "양"은 옛날부터 허약한 몸을 보하는 것으로 알려져 있으며, 또한 "녹각"은 칼슘성분이 많고, 한방에서 인삼과 배합하여 자양강장제로 쓰이기도 한다.The "rust" is antlers, the "sheep" is the horse's stomach (meat) leading to meat, "rust" and "sheep" is known to protect the fragile body since ancient times, "rust" is calcium It has many ingredients and is mixed with ginseng in oriental medicine and used as a nourishing tonic.
"녹각"과 "양"을 삶으면 쌀뜨물과 같은 색깔을 띤 액이 우러나오게 되는데 이 추출액은 은근하게 특유의 구수한 맛이 나게 된다.Boiling "green tea" and "sheep" brings out the same color as the rice water, and the extract has a distinctive, sweet taste.
상기 "인삼"은 오랜 세월동안 영약으로 알려져 왔으며, 일반적으로 한방에서는 강장제로도 쓰이고, 또한 원기를 돋우고, 위장을 튼튼히 하며, 식은땀을 흘리는데 효능이 있다고 하였고, 고유의 향기가 있다."Ginseng" has been known as a medicine for a long time, generally used as a tonic in herbal medicine, and also said to be effective for invigorating, strengthening the stomach, sweating cold, and having a unique scent.
"대추"는 변비에 좋고, 쇠약한 내장을 회복시키며, 강장, 강정의 효과가 있으며, 비타민C가 풍부하고, 이뇨와 기침, 정신안정, 불면증에 효능이 있는 식품이면서도 한방 약재로 이용되고 있다."Jjujube" is good for constipation, restoring weak organs, tonic, gangjeong effect, rich in vitamin C, diuretic and cough, mental stability, insomnia is also used as a herbal medicine.
"다시마"는 칼슘, 회분, 요오드가 풍부한 알카리성 식품이고 단백질의 주성분은 글루타민산으로 감칠맛을 주게 한다."Dashima" is an alkaline food rich in calcium, ash and iodine. The main ingredient of protein is glutamic acid, which gives it a rich flavor.
"조개"는 단백질이 풍부하고, 필수 아미노산, 히스티딘, 라이신이 많으며, 지방의 함량이 적은 것이 조개류의 특성이다. 당분으로서 글리코겐이 들어 있어 독특한 감칠맛을 주며, 이것은 소화성이 좋은 성분이다. 이러한 성분이 복합적으로 작용해서 간장 질환과 담석증 환자에게 조개 종류가 매우 좋은 식품으로 되어 있다."Seashell" is rich in protein, rich in essential amino acids, histidine, lysine, and low in fat, which is characteristic of shellfish. It contains glycogen as a sugar, giving it a unique flavor, which is a digestible ingredient. The combination of these ingredients makes it a very good food for clams for liver and cholelithiasis patients.
"새우"는 단백질, 칼슘이 풍부한 일급 강정식품으로 알려져 있으며, 새우 속의 단백질은 필수 아미노산이 많은데, 글리신이라는 아미노산과 베타인이 있어 새우 고유의 풍미를 주게 된다."Shrimp" is known as a protein and calcium-rich first-class Gangjeong food, the protein in the shrimp is a lot of essential amino acids, glycine amino acid and betaine gives a unique flavor of shrimp.
"표고버섯"은 독특한 감칠맛을 나타내는 구알린산이 많이 들어 있으며, 혈액의 콜레스테롤을 적게 하는 작용이 있어 고혈압이나 심장병에 효능이 있는 것으로 알려져 있다."Shiitake mushrooms" contains a lot of guaric acid that has a unique umami, and is known to be effective in hypertension or heart disease because it has a function of reducing blood cholesterol.
"생강"은 산화방지 효과와 티프스균, 콜레라균 등 세균에 대한 강한 살균작용이 있어서 식중독 예방에 효능이 있고, 디아스타제의 효소가 있어서 육회 등 고기조리를 부드러워지게 하며, 고기, 생선의 비린내를 없애주고, 식욕증진과 약의 맛을 좋게 하고, 음식과 약의 흡수를 크게 돕고, 위장을 튼튼히 하고, 구토를 가라 앉혀준다."Ginger" has anti-oxidant effect and strong sterilization effect against bacteria such as Tiff and cholera bacteria, and it is effective in preventing food poisoning, and the enzyme of diastase makes meat cooking such as sashimi soft, fishy and fishy It helps to reduce the appetite and taste of medicine, greatly aids in the absorption of food and medicine, strengthens the stomach, and helps vomit.
"박하"는 꿀풀과의 다년초이고, 잎에서 박하유를 뽑으며, 한방에서는 말린잎을 약재로 쓰는데, 특유의 향기가 있고, 해열, 발한작용이 있으며, 건위제, 청량제로도 쓰여진다."Mint" is a perennial plant of Lamiaceae, extracts peppermint oil from the leaves, and dried leaves are used as herbs in oriental medicine, which has a distinctive scent, fever and sweating, and is also used as a dry and refreshing agent.
"회향"은 독특한 고유의 향기가 있고, 위장을 강건하게 하는 작용과 장내의 가스를 없애는 작용을 하여 뱃속을 편안하게 해주는 효능이 있다."Fennel" has a unique inherent scent, the effect of strengthening the stomach and the action of removing the gas in the intestines has the effect of relaxing the stomach.
상기 밥을 짓는 단계는 상기 추출액 10∼15ℓ에 쌀 10∼15kg으로 밥을 짓는다.In the step of preparing rice, 10-15 kg of rice is cooked in 10-15 L of the extract.
상기 부수재료를 혼합하는 단계는 상기 완성된 밥 85∼96중량%에 대하여, 볶은 참깨와 세절한 당근, 절인 무우 각 1∼3중량%를 혼합한다.In the step of mixing the secondary ingredients, the roasted sesame seeds, the finely sliced carrots, and the pickled radishes are mixed in an amount of 1 to 3% by weight, based on 85 to 96% by weight of the finished rice.
상기 "참깨"는 질이 우수한 단백질이 많은 식품으로 강장, 병후회복에 좋고, 고소한 향기와 맛을 가지고 있다."Sesame" is a high quality protein-rich food, good for tonic, disease recovery, has a savory aroma and taste.
"당근"은 동물의 간과 맞먹는 비타민 A의 공급원이며, 빈혈, 저혈압, 야맹증에 효과가 있다."Carrot" is a source of vitamin A, which is equivalent to animal liver, and is effective in anemia, hypotension, and night blindness.
"무우"는 비타민C 및 소화효소가 풍부하여 소화를 돕고, 기침에도 특효하다."Rice" is rich in vitamin C and digestive enzymes to help digestion, is also effective for coughing.
상기 첨가물을 첨가하여 혼합하는 단계는 상기 혼합된 밥에 순도 20∼30°의 숙성된 매실주 0.5∼3중량%, 총산도 3∼7%의 양조식초 0.5∼3중량%를 첨가 혼합하여 김밥용 밥을 만들어서, 통상의 방법으로 김밥용 김을 사용하여 김밥을 완성한다.In the step of adding and adding the additives, 0.5-3% by weight of aged plum wine having a purity of 20-30 ° and 0.5-3% by weight of vinegar of 3-7% total acidity are added to the mixed rice and mixed with rice for kimbap. To make gimbab, using gimbab for laver in the usual way to complete gimbap.
상기 "매실주"에 함유된 매실성분은 해독작용과 살균성이 있는 구연산, 그리고 매실주의 알콜 성분에 의한 살균성으로 식중독을 예방하는 효과가 있으며, 또한 매실주는 신체에 대한 피로회복과 입맛을 돋우고, 매스꺼움을 가라 앉히는 것으로 알려져 있으며, 특유의 고유한 향기가 있다.Plum ingredient contained in the "plum wine" has the effect of preventing food poisoning due to the antiseptic action and disinfectant citric acid, and the alcohol content of plum wine alcohol, plum wine to relieve fatigue and appetite for the body, and to feel nausea It is known to sink and has a distinctive scent.
상기 "식초"는 강력한 살균력이 있어 여름철에 전염되기 쉬운 이질이나 장티푸스 또는 식중독균의 발생을 예방하고, 부패균의 번식을 억제하여 식중독을 예방하는 효과가 있다.The "vinegar" has a strong bactericidal power to prevent the occurrence of dysentery, typhoid fever or food poisoning bacteria that are susceptible to infection in summer, and has the effect of preventing food poisoning by inhibiting the propagation of rot bacteria.
상기와 같이 완성된 김밥은 소정량을 개별 용기로 포장하여 유통한다.The finished gimbap as described above is packaged in a separate container and distributed.
이상으로 설명한 본 발명에 의하면, 김밥의 기본 재료인 밥을 지을 때 약효가 있는 약초, 약재 및 영양분이 많은 해산물, 고유의 향기를 지닌 약초로 된 추출액으로 짓기 때문에 몸을 보하고, 향미가 있으며, 참깨 등을 혼합하여 영양분과 비타민을 보강하고, 생강, 매실주, 식초에 의한 살균력은 식중독 예방에 도움을 주며, 다시마, 표고버섯, 조개 등에 의한 감칠맛은 입맛을 돋구워 주는 효과를 갖는다.According to the present invention described above, when the rice is a basic ingredient of gimbap, because it is made of extracts made of medicinal herbs, medicinal herbs and nutritious seafood, medicinal herbs with inherent aroma, there is a flavor, Enhance nutrients and vitamins by mixing sesame seeds, and the sterilizing power of ginger, plum wine, and vinegar helps to prevent food poisoning, and the savory taste of kelp, shiitake mushrooms, shellfish, etc. has an effect that enhances the taste.
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| KR100427558B1 (en) * | 2001-11-30 | 2004-04-28 | 김세나 | A functional rice-water |
| KR20130094142A (en) * | 2012-02-15 | 2013-08-23 | 임도영 | Method for manufacturing vitamin kimbab and vitamin kimbab thereof |
| KR101583518B1 (en) * | 2015-06-09 | 2016-01-21 | 문영일 | Korean gimbap |
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| KR20030065245A (en) * | 2002-01-29 | 2003-08-06 | 이정휘 | The way of reipe nutritive rice-washed water |
| KR20020090173A (en) * | 2002-09-06 | 2002-11-30 | 서영철 | Gimbap and other foods containing various drinks |
| KR20020090990A (en) * | 2002-11-01 | 2002-12-05 | 김인호 | Seaweed Kimbab |
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| KR19990085296A (en) * | 1998-05-15 | 1999-12-06 | 이상수 | Bibimbap manufacturing method and the bibimbap |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100427558B1 (en) * | 2001-11-30 | 2004-04-28 | 김세나 | A functional rice-water |
| KR20130094142A (en) * | 2012-02-15 | 2013-08-23 | 임도영 | Method for manufacturing vitamin kimbab and vitamin kimbab thereof |
| KR101997093B1 (en) | 2012-02-15 | 2019-07-05 | 임도영 | Method for manufacturing vitamin kimbab and vitamin kimbab thereof |
| KR101583518B1 (en) * | 2015-06-09 | 2016-01-21 | 문영일 | Korean gimbap |
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