KR100730008B1 - Well being Kimbap And Method of Preparing thereof - Google Patents

Well being Kimbap And Method of Preparing thereof Download PDF

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KR100730008B1
KR100730008B1 KR1020050051486A KR20050051486A KR100730008B1 KR 100730008 B1 KR100730008 B1 KR 100730008B1 KR 1020050051486 A KR1020050051486 A KR 1020050051486A KR 20050051486 A KR20050051486 A KR 20050051486A KR 100730008 B1 KR100730008 B1 KR 100730008B1
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beans
gimbap
prepared
rice
eastern
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KR1020050051486A
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Korean (ko)
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KR20060131216A (en
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송혜남
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송혜남
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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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

본 발명의 목적은 김밥속 내용물로서 팥, 동부콩 혹은 녹두로부터 얻은 고운 앙금을 찐쌀과 혼합한것에 의해, 고소함과 소프트(Soft)한 풍미감을 갖게 한 김밥 및 그 제조방법을 제공함에 있다.An object of the present invention is to provide a gimbab and a method of producing the same by mixing the fine sediment obtained from red beans, eastern soybeans or mung beans with steamed rice as the contents of gimbap.

이러한 본 발명은 팥,녹두,동부콩 중의 어느 하나를 100℃ 온도로 삶고 이를 으깨서 만든 100메쉬(Mesh) 입도(粒度)의 앙금과 기 준비된 찐쌀 혹은 충분히 물에불린 생쌀중 어느 하나를 1:1의 비율로 골고루 혼합되게 섞은 혼합물을 기 준비된 찜통에 넣어 100℃의 열을 가하여 찌고, 찐 혼합물을 기 준비된 전장(全張)의 김에 소정 두께로 바른후 김으로 감싸지게 한 것이다. 이에 의해 밥에 혼합되는 팥,녹두,동부콩 등의 앙금으로 하여금 고소함과 부드러운 맛을 주는 풍미감을 갖게 한 것이다.In the present invention, any one of red beans, mung beans, and eastern beans is boiled at 100 ° C. at 100 ° C. and crushed to obtain 100-Mesh grain size sediment and pre-cooked steamed rice or sufficiently soaked rice 1: 1. The mixture was evenly mixed in a proportion of the steamed steam in a pre-prepared steamer and heated to 100 ° C. The steamed mixture was coated with steam at a pre-prepared full length (全 張) to be wrapped with steam. As a result, sediments such as red beans, mung beans, and eastern beans mixed with rice have a flavor that gives a savory and soft taste.

김,김밥, 동부콩, 팥, 녹두 Kim, Gimbap, Eastern Beans, Red Beans, Mung Beans

Description

웰빙용 김밥과 그 제조방법{Well being Kimbap And Method of Preparing thereof}Well-being Kimbap And Method of Preparing Speech

도 1은 본 발명에 따른 김밥을 전개한 상태를 나타낸 도면이고,1 is a view showing a developed state gimbap according to the present invention,

도 2는 도 1표시의 김을 내용물과 같이 마른 상태의 단면도이다.FIG. 2 is a cross-sectional view of the steam as shown in FIG.

*도면의 주요부분에 대한 부호의 설명** Explanation of symbols for main parts of drawings *

10 : 김밥 10: gimbap

12 : 김12: Kim

20 : 김밥속 내용물20: Contents in Gimbap

22 : 앙금22: sediment

24 : 쌀 24: rice

본 발명은 웰빙용 김밥과 그 제조방법에 관한 것으로, 특히 김밥속 내용물로 팥, 동부콩 혹은 녹두 등으로부터 얻은 앙금을 사용하여, 고소함과 더불어 소프트(Soft)한 풍미감을 갖게 한 김밥 및 그 제조방법에 관한 것이다.The present invention relates to a well-being gimbap and a method of manufacturing the same, in particular using the sediment obtained from red beans, eastern soybeans or green beans as the contents in gimbap, gimbap that has a savory and soft flavor and a manufacturing method thereof It is about.

일반적으로 김밥은 김 고유의 맛과 다양한 내부 속 재료들의 맛에 의해 어린 이들의 간식이나 소풍 등의 야외 나들이시에 많이 지참하여 먹고 있으며, 또한 직장인들의 식사 대용으로 이용하고 있음은 주지된 사실이다.In general, it is well known that gimbap is brought to the outdoor outings such as snacks and picnics by children due to its unique taste and various internal ingredients, and is also used as a substitute for meals by office workers.

특히 근자에는 김밥 속에 여러가지의 재료들을 첨가하여 건강 음식으로서의 기능도 발휘하도록 하고 있으나(공개번호 특허 2003-67387호, 2003.8.17공개), 풍미면에서는 그다지 큰 호감을 얻지 못하고 있 다.In particular, in recent years, various ingredients are added to gimbap to serve as a healthy food (published by Korean Patent Publication No. 2003-67387, published on February 3, 2005). However, in terms of flavor, it does not have a great appeal.

따라서 본 발명의 목적은 김밥속 내용물로서 건강에 좋은 팥, 동부콩 혹은 녹두 등을 삶아서 만든 앙금을 사용하여, 김밥의 고소함과 소프트함을 증대하여 어느 누구라도 부담없이 대용식으로 먹을수 있게 한 김밥과 그 제조방법을 제공하는데 있 다.Therefore, an object of the present invention is to use the sediment made by boiling healthy red beans, eastern beans, or green beans as the contents of gimbap, to increase the savory and softness of gimbap, anyone can feel free to eat with substitute food To provide a method of manufacture.

상기 목적을 달성하기 위해 본 발명의 김밥의 제조방법은 팥 ,녹두, 동부콩 중의 어느 하나를 100℃온도로 삶은후 이를 으깨서 만든 100메쉬(Mesh)의 입도(粒度)의 앙금을 얻기 위한 단계; 상기 단계에서 제조된 앙금과 기 준비된 찐쌀 혹은 물에불린 생쌀중 어느 하나를 1:1의 비율로 골고루 혼합되게 섞기 위한 단계; 상기 단계에서 혼합된 혼합물을 기 준비된 찜통에 넣어 100℃의 열을 가하여 찌기 위한 단계; 및 기 준비된 전장(全張)의 김에 상기 단계에서 제조된 혼합물을 소정의 두께로 바른후 김을 말아서 김으로 감싸지게 하기 위한 단계를 포함하는 것을 특징으로한다.Method of producing a kimbap of the present invention to achieve the above object is a step for obtaining a grain size of 100 mesh (Mesh) made by smashing any one of red beans, mung beans, eastern beans at 100 ℃ temperature; Mixing the sediment prepared in the above step with any one of the pre-prepared steamed rice or soaked uncooked rice in a ratio of 1: 1; Putting the mixture mixed in the above step into a steamer prepared by steaming by adding heat of 100 ° C .; And applying the mixture prepared in the above step to a pre-prepared seaweed laver to a predetermined thickness to roll the seaweed to wrap the seaweed.

상기 혼합 단계에서는 그 혼합물의 총중량에 대하여 0.1중량% ~ 0.005중량% 의 소금을 첨가하여 조미함이 바람직하다.In the mixing step, it is preferable to add 0.1% by weight to 0.005% by weight of salt with respect to the total weight of the mixture.

또 상기 목적을 달성하기 위한 본 발명의 김밥은 전장(全張)의 김; 및 상기 김에 의하여 감싸지며, 팥 ,녹두, 동부콩 중의 어느 하나로 만든 100메쉬(Mesh)의 입도(粒度)의 앙금과 상기 분말과 1:1의 비율로 골고루 혼합되는 찐쌀 혹은 물에불린 생쌀중 어느 하나와 혼합된 혼합물을 100℃의 열을 가하여 찐 소금으로 조미된 김밥속 내용물을 포함하는 것을 특징으로 한다.In addition, the gimbap of the present invention for achieving the above object is the seaweed (全 張) seaweed; And steamed or soaked raw rice, which is wrapped by the laver and mixed evenly in a ratio of 1: 1 with a particle size of 100 mesh (Mesh) made of any one of red beans, green beans, and eastern beans. The mixture mixed with one is characterized in that it comprises the contents of seaweed seasoned with steamed salt by applying 100 ° C heat.

이하, 본 발명에 따른 김밥과 그 제조방법의 보다 바람직한 실시예를 상세하게 설명한다.Hereinafter, a more preferred embodiment of the gimbap according to the present invention and its manufacturing method will be described in detail.

본 발명에 따른 김밥(10)은 전장(全張)의 김(12)과 그 김(12)에 의하여 감싸지는 김밥속 내용물(20)로 이루어져 있다. Kimbap 10 according to the present invention consists of a seaweed (12) and seaweed contents (20) wrapped by the seaweed (12).

김밥속 내용물(20)은 팥 ,녹두, 동부콩 중의 어느 하나를 100℃온도로 삶은후 이를 으깨서 만든 100메쉬(Mesh)의 입도(粒度)의 앙금(22)과 그 앙금(22)과 1:1의 비율로 골고루 혼합되는 찐쌀 혹은 물에 충분히 불린 생쌀중 어느 하나의 쌀(24)과 혼합된 혼합물을 100℃의 열을 가하여 찐 것을 소금으로 조미하여 된 것이다. The seaweed contents (20) are made of red bean, green bean, and eastern soybeans at 100 ° C, and then crushed to form a 100-mesh mesh sediment (22) and its sediment (22) and 1: A mixture of any one of the rice (24) of steamed rice or evenly soaked in water evenly mixed at a ratio of 1 is steamed by applying the salt at 100 ℃ heat.

<제조예1: 팥을 이용한 김밥>Production Example 1: Gimbap Using Red Beans

<단계1><Step 1>

기준비 된 통팥을 100℃온도로 삶은후 이를 미세하게 으깨고, 100메쉬(Mesh)의 눈금을 갖는 체(Net)로 팥껍질을 걸러서 적어도 100메쉬(Mesh)의 입도(粒度)를 갖는 앙금을 얻는다.Boil the standard ratio of red beans at 100 ℃ and then crush them finely. Filter the red beans with a net with a mesh scale of 100 mesh to obtain a sediment with a particle size of at least 100 mesh. .

<단계2><Step 2>

단계1에서 제조된 앙금을 기 준비된 찐쌀 혹은 물에 충분히 불린 생쌀중 어느 하나와 1:1의 비율로 골고루 혼합되게 잘 섞는다. 여기에서 조미를 위해 앙금과 쌀의 혼합물에는 그 혼합물의 총중량에 대하여 0.1중량%~0.005중량%의 소금을 가미함이 바람직하다. Mix the sediment prepared in step 1 with any one of the pre-prepared steamed rice or raw rice sufficiently soaked in water in a ratio of 1: 1. Here, for seasoning, the mixture of sediment and rice is preferably added with 0.1 wt% to 0.005 wt% salt based on the total weight of the mixture.

<단계3><Step 3>

단계2에서 혼합된 혼합물을 기 준비된 일반적인 찜통에 넣어 100℃의 열을 가하여 찐다.The mixture mixed in step 2 is put in a common steamer prepared by steaming by applying heat of 100 ° C.

<단계4><Step 4>

단계3에서 찐 혼합물(김밥속 내용물)을 기 준비된 전장(全張)의 김에 소정의 두께로 도포한후(도 1참조) 말아서 김으로 감싸지게 함에 의해, 본 발명에 따른 김밥을 얻게 되는것이다. In step 3, the steamed mixture (contents of gimbap) is applied to the seaweed of the pre-prepared full length (whole rice) to a predetermined thickness (see Fig. 1) and rolled up so as to be wrapped in seaweed, thereby obtaining gimbap according to the present invention.

<제조예2: 녹두를 이용한 김밥>Production Example 2: Gimbap Using Green Beans

<단계1><Step 1>

기준비 된 녹두를 100℃온도로 삶은후 이를 미세하게 으깨서 껍질을 포함한 적어도 100메쉬(Mesh)의 입도(粒度)를 갖는 앙금 상태를 얻는다.After boiling the prepared mung bean at a temperature of 100 ° C., it is finely crushed to obtain a sediment state having a particle size of at least 100 mesh including shells.

그리고 나머지 단계는 팥을 이용한 김밥의 제조와 동일 한 단계2 내지 단계4를 통하여 본 발명에 따른 김밥을 제조하였다.And the rest of the steps to prepare the gimbap according to the present invention through the same steps 2 to 4 the production of gimbap using red beans.

<제조예3: 동부콩을 이용한 김밥><Production Example 3: Gimbap Using Eastern Beans>

동부콩을 이용한 김밥은 제조예2의 녹두를 이용한 김밥의 제조단계와 동일하 게 진행하여,본 발명에 따른 김밥을 제조하였다.Kimbap using the eastern soybeans proceeded in the same manner as the manufacturing step of the kimbap using the green beans of Preparation Example 2, to prepare a gimbap according to the present invention.

상기 제조예에서 사용한 김 대신에 계란부침을 사용하면 계란말이 밥을 만들어 먹을수 있 다.If you use fried egg instead of the laver used in the preparation example, you can eat cooked rice.

<실험예>Experimental Example

본 실험 예에서는 상기 제조예1 내지 3에 의하여 제조된 김밥의 풍미를 조사하기 위해 10세 이상의 남녀 50명을 대상으로, 본 발명의 김밥과 기존의 김밥(대조용)을 시험자들은 모르도록하여 시험자 각각의 취향에 따라 시식하게 하여 다음과 같은 풍미를 평가하였다.그 결과는 하기 표1과 같았다.In this experimental example, to examine the flavor of the gimbap prepared by the production examples 1 to 3 for 50 men and women over 10 years of age, the tester so as not to know the gimbap of the present invention and the conventional gimbap (for control) The taste was evaluated by the taste according to each taste. The results were as shown in Table 1 below.

김밥의 풍미 Flavor of Gimbap 본 발명 (응답자수) The present invention (number of respondents) 대조용 (응답자수) Control (responders) 모르겠다 (응답자수)  I don't know (number of respondents) 제조예1Preparation Example 1 제조예2Preparation Example 2 제조예3Preparation Example 3 고소하고 부드럽다 Sued and tender 45 45 4 4 1One 고소하다 Sue 4040 55 55 4040 55 55

또한, 본 발명에 따른 김밥과 기존의 김밥과의 기호도 및 관능검사의 결과는 하기 표2 및 표 3의 표시와 같았다.In addition, the results of the palatability and sensory test of gimbap and conventional gimbap according to the present invention was as shown in Table 2 and Table 3.

<기호도 검사><Symbol check> 시료 대상  Sample target 본발명 Invention 대조용Control 10대 학생Teenage student 99 88 20대 직장인 및 주부20s office workers and housewives 99 88 30대 주부Housewife in his thirties 1010 88 40 ~50대 주부Housewives in their 40s and 50s 1010 66

<관능검사><Sensory test> 시료 대상   Sample target 본 발명The present invention 대조용Control 고소한맛Savory taste 1010 99 부드러운맛Soft taste 1010 99

*상기 표2,3에서 점수 기준은 10점 만점이며, 기호도 검사 대상자는 2차에 걸쳐 서울시내에 거주하는 일반 직장인, 주민 및 학생 10 대에서 50대 들을 상대로하여 실시 하였으며, 나이와 성별에 따라 차이가 있음을 알 수 있었다. * In the above Tables 2 and 3, the score standards are 10 out of 10, and the subjects of the preference test were conducted for 10 to 50 generations of ordinary workers, residents, and students living in Seoul. It was found out.

*또한 시료는 상기 제조 예에 따라 만든 김밥을 지급하였다.* In addition, the sample provided gimbap made according to the preparation example.

이상과 같이 본 발명은 김밥속 내용물로 팥, 동부콩 혹은 녹두 등으로부터 제조한 앙금을 찐쌀과 혼합하여 사용함에 의해, 고소함과 더불어 소프트(Soft)한 풍미감을 갖게 한 효과가 있 다. 또한 팥, 동부콩 혹은 녹두 등을 김밥의 재료로서 사용함에 의해 건강식품으로도 대용할 수 있는 효과가 있다.As described above, the present invention uses the sediment prepared from red beans, eastern soybeans or mung beans as steamed contents with steamed rice, thereby providing a savory and soft flavor. In addition, by using red beans, eastern beans or mung beans as a material of gimbap there is an effect that can be substituted as a health food.

Claims (3)

팥,녹두, 동부콩 중의 어느 하나를 100℃온도로 삶은후 이를 으깨서 만든 100메쉬(Mesh)의 입도(粒度)의 앙금을 얻기 위한 단계;A step of obtaining a grain size sediment of 100 mesh made by smashing any one of red beans, mung beans, and eastern beans at 100 ° C .; 상기 단계에서 제조된 앙금과 기 준비된 찐쌀 혹은 물에불린 생쌀중 어느 하나를 1:1의 비율로 골고루 혼합되게 섞기 위한 단계;Mixing the sediment prepared in the above step with any one of the pre-prepared steamed rice or soaked uncooked rice in a ratio of 1: 1; 상기 단계에서 혼합된 혼합물을 기 준비된 찜통에 넣어 100℃의 열을 가하여 찌기 위한 단계; 및Putting the mixture mixed in the above step into a steamer prepared by steaming by adding heat of 100 ° C .; And 기 준비된 전장의 김에 상기 단계에서 제조된 혼합물을 소정의 두께로 바른후 말아서 김으로 감싸지게 하기 위한 단계를 포함하는 김밥의 제조방법.Method for producing gimbap comprising the step of applying the mixture prepared in the step to a predetermined thickness in the pre-prepared seaweed rolls and wrapped in seaweed. 제1항에 있어서, 상기 혼합 단계에서는 그 혼합물의 총중량에 대하여 0.1중량% ~ 0.005중량%의 소금이 첨가되는 단계를 포함하는 김밥의 제조방법.The method of claim 1, wherein in the mixing step, 0.1 wt% to 0.005 wt% of salt is added to the total weight of the mixture. 전장(全張)의 김을 이용하여 만든 김밥에 있어서,In gimbap made with seaweed from the whole field, 상기 김에 의하여 감싸지며, 팥, 녹두, 동부콩 중의 어느 하나로 만든 100메쉬(Mesh)의 입도의 앙금과 그 앙금과 1:1의 비율로 골고루 혼합되는 찐쌀 혹은 물에 불린 생쌀중 어느 하나와 혼합된 혼합물을 100℃의 열을 가하여 찐 후, 소금으로 조미한 김밥속 내용물을 포함하는 것을 특징으로 하는 김밥.Wrapped by the laver, mixed with either steamed rice or raw rice soaked in evenly mixed with the sediment of 100 mesh (Mesh) made of any one of red beans, mung beans, eastern beans and the sediment Steaming the mixture by applying a heat of 100 ℃, gimbap characterized in that it contains the seaweed content seasoned with salt.
KR1020050051486A 2005-06-15 2005-06-15 Well being Kimbap And Method of Preparing thereof KR100730008B1 (en)

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KR20040080121A (en) * 2003-03-11 2004-09-18 금영수 Kimbap using mixed grain and jaechup extract
KR20050014481A (en) * 2003-07-31 2005-02-07 서상술 Zenfood, Cooked 8 kinds of Grains rolled in dried laver

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040080121A (en) * 2003-03-11 2004-09-18 금영수 Kimbap using mixed grain and jaechup extract
KR20050014481A (en) * 2003-07-31 2005-02-07 서상술 Zenfood, Cooked 8 kinds of Grains rolled in dried laver

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