KR101108887B1 - Sprout bibimbab comprising of main material of Ginseng root and its set menu using the same - Google Patents

Abstract

The present invention relates to a wild ginseng sprout bibimbap mainly made of a separately processed ginseng cultured root and its set menu, and then cultivated the wild ginseng cultured roots in vinegar water and dehydrated to 2 ~ 3cm in black rice rice 1 air (adult standard; 210g ), Add 10g of alfalfa, 10g of red cola sprout, 10g of green vegetables, 10g of red cabbage, 10g of green vegetables, 10g of golden rapeseed, 1g of cherry tomatoes, 20g of minced beef, 1 tablespoon of raw fish roe. Sprout bibimbap with 20 g boiled seaweed, ¼ cucumber, ¼ red pepper, 1 teaspoon sesame oil, ½ teaspoon soy sauce, ½ teaspoon minced garlic, 1 teaspoon minced green onion, ½ teaspoon red pepper powder, ¼ tbsp sesame salt, vinegar 2 A set menu of seaweed cucumber chilled soup with 70 Kcal of calories consisting of tbsp, ½ tbsp soy sauce, ½ tbsp sugar, ½ tsp salt, 10 g ice and 600 mL water.

Frying pan, cooking oil, vinegar water, dehydration, salt, stir-fried, wild ginseng, alfalfa, red cola sprout, snow vegetable, red cabbage, greens, golden rapeseed, cherry tomato, flying fish

Description

Sprout bibimbab comprising of main material of Ginseng root and its set menu using the same}

The present invention relates to a wild ginseng sprout bibimbap and its bibimbap set menu mainly based on wild ginseng cultured roots, and more particularly, to a bibimbap set menu including wild ginseng cultured roots and sprouts of seeds as the main bibimbap material. .

Conventional bibimbap is mostly mixed with sesame oil or perilla oil in beef, bellflower, zucchini, fern, bean sprouts, radish, shiitake, carrots, and eggs in the most suitable amount of rice or barley mixed with rice. Jeonju Bibimbap is known.

However, such bibimbap are directly heated and cooked in a cast iron pot in a restaurant, and the side dish ingredients are put together in a cooked state in a cooked state, or are supplied in a heated food state, or are cooked in a plastic bowl in a cooled state and put into the side dish. It was supplied in a separate side dish bowl, so that the food can be eaten by the diners put rice in the side dish bowl and then add more red pepper paste.

Bibimbap, which is added with 1 to 7% by weight of plum wine containing citric acid in order to promote bacterial sterilization, fatigue recovery, and taste, is disclosed in Korean Patent No. 10-0272742.

In addition, rice made from 18,000 to 19,500 parts by weight of beef 190 to 210 parts by weight, onions 900 to 1,100 parts by weight, leek 160 to 180 parts by weight, Korean soy sauce 650 to 850 parts by weight, Mirim 200 to 300 parts by weight, garlic 40 to 60 parts by weight, ginger powder 4-6 parts, pepper 4-6 parts, beef bone broth 1,800-2,200 parts, fine red pepper powder 80-120 parts, cooking oil 1,800-2,200 parts by weight seasoning sauce, vegetables, herbs Jeonju bibimbap and its manufacturing method characterized in that it is disclosed in Korean Patent No. 10-0569630.

On the other hand, buckwheat sprout bibimbap consisting of buckwheat sprouts, potatoes, vegetables, seasonings, and perilla oil with bibimbap ingredients in rice cooked with grain, serves 170-200g of rice, 40-45g of buckwheat sprout, 30-35g of radish greens, 40 ~ radish for one serving. Buckwheat sprout bibimbap characterized by 50g, cucumber 35-40g, pumpkin 35-40g, red pepper paste 0.5-1 spoon, fried miso 0.5-1 spoon, perilla oil 1-1.5 spoon.

In the above-mentioned prior arts, the selection, sterilization, and cooking process of the root plant wild ginseng culture root of the present invention are not disclosed, and the bibimbap set menu is not disclosed as a separate preferred range.

Furthermore, none of the prior arts discloses a calorie Kcal of one serving of bibimbap.

Patent No. 10-0556999, recently registered in Korea, discloses a herbal plant anther product kit and a method of manufacturing the same, including five rosemary herb rice, flower sprouts, red pepper paste, miso soup, and kimchi soup. It has been disclosed and a method for producing the same is disclosed.

The above-mentioned patents are related to bibimbap using mainly vegetables, vegetables, or petals of bibimbap, but the menu set of the present invention adds germinated plants, that is, sprouts, from seeds to the composition of the ingredients, and is suitable for seaweed cucumber soup. It is designed to be characterized.

The present invention has been made in view of the above-mentioned matters, and is based on wild ginseng cultured root which is a blood pressure stabilizing food, and provides bibimbap with sprouts and flying fish, which are rich in various enzyme proteins secreted during seed germination, and a manufacturing method thereof. For that purpose.

Another object of the present invention is to provide a set menu containing the desired country distance as a separate menu in the bibimbap, mainly based on wild ginseng culture root, and another object is to disclose the calorie (Kcal) of 1 serving bibimbap to eat.

The above object of the present invention comprises the steps of calculating the selection and calories (Kcal) of sprouts bibimbap subsidiary mainly based on wild ginseng culture root; Preparing soup as a menu set matching with sprout bibimbap and calculating calories of soup; Arranging or packaging bibimbap and soup in a dish or container and providing the meal to a meal; 55 randomly sampled panels were used to perform sensory evaluation using 7-point scale and to evaluate palatability.

Sprout bibimbap mainly made of wild ginseng culture root of the present invention obtained 6.53 (combination symbol 4 points) compared to general bibimbap in general market, specifically, appearance symbol 5.89, taste symbol 5.85, flavor symbol 5.88, texture symbol 6.21, feeling after swallowing 5.92 In addition, the individual functional symbol is superior to the general bibimbap in general, and the overall functional symbol has been evaluated as a very good one. Especially, it is predominantly made with wild ginseng roots cooked with cooking oil and salt to enhance the appetite and enhance the appetite. It has an excellent effect of providing bibimbap that increases the absorption rate of active ginseng active ingredients and increases enzyme protein intake.

Sprout bibimbap ingredients menu set of the present invention is composed of black rice, subsidiary materials, seasoning, soup, and the present invention is the selection of bibimbap subsidiary materials and seasoning ingredients excluding black rice and the production of sprouts bibimbap ingredients, seasoning and matching soup The calculation of the calories and their display is characteristic.

More specifically, the bibimbap of the present invention may be any rice, but black rice cooked in a tender taste is most preferable, and one air amount is sufficient.

 As a bibimbap subsidiary material of the present invention, 1 g of black rice rice (adult basis; 210 g), wild ginseng cultured root 10g, alfalfa 10g, red cola sprout 10g, green vegetables 10g, red cabbage 10g, green vegetables 10g, golden rape 10g, 1 tablespoon of raw fish, 60g beef, It is preferable to select one cherry tomato.

The seasoning sauce of the present invention is preferably beef marinade, 10g of pear juice, 1 teaspoon of cheongju, 1 teaspoon of green soy sauce, ¼ teaspoon of green garlic and ¼ teaspoon of ginger, ¼ teaspoon of ginger juice. For 20 g, it is desirable to choose ½ tbsp sugar, ½ tsp sesame oil, ½ tbsp honey or syrup, ¼ tsp pepper, 1 tbsp water and 3 pine nuts.

As the last set of bibimbap menu of the present invention, 1 g of Korean seaweed cucumber cold soup (adult standard; 70Kcal) is used for soaked seaweed 20g, ¼ cucumber, ¼ red pepper, 1 teaspoon sesame oil, 2 tablespoons vinegar, ½ tablespoon soy sauce, ½ tablespoon It is preferable to select 2 cups of cold water cooled by tbsp, 1/2 teaspoon salt and 10 g of ice and cooled with 600 mL of water (this is called 'seaweed cucumber cold soup').

Hereinafter, the present invention discloses a manufacturing method of wild ginseng sprout bibimbap set menu based on the wild ginseng culture root of the present invention, but the present invention is not limited only to these examples, and the scope of the right also applies to the imitation products of those skilled in the art.

Example 1: Selection and preparation method of the present wild ginseng sprout bibimbap

The black rice of the present invention is prepared by using one piece of air, which is cooked with stiffness.

The wild ginseng, which is a bibimbap subsidiary material, which constitutes the present invention and is characterized as a main ingredient, is a wild ginseng cultured root cultured in an incubator for 45 to 60 days, using a wild ginseng cultured root cultured for 50 days with a maximum saponin content, washed with water and immersed in acetic acid solution. After drying, it is most preferable to eat and sensory cut to 2 ~ 3cm.

Sprout vegetables are washed in running water, soaked in acetic acid solution and dried before cutting.

Example 2 Beef Seasoning

Beef is seasoned with 20g of 60g of beef and seasoned for use in medicinal red pepper paste which will be described later. Beef seasoning is chopped 40g corresponding to the remaining 0.3 into 0.3 × 0.3 × 5cm, minced green onion, garlic, soy sauce, sugar, sesame oil, sesame salt. Use seasoning with black pepper.

Example 3 medicinal pepper sauce sauce

Seasoning pepper paste with cooking oil in a pan, add 20g of minced beef, 10g of pear juice, 1 teaspoon of sake, 1 teaspoon of soy sauce, ¼ teaspoon of green onion, garlic, and ¼ teaspoon of ginger juice until the water is gone. After roasting, add 20g of red pepper paste, ½ tablespoon of sugar, ½ teaspoon of sesame oil, ½ tablespoon of honey or syrup, ¼ teaspoon of pepper, and 1 tablespoon of water, fry again, and add 3 pine nuts.

The total calories of the adult single serving (210g) black rice, subsidiary ingredients, beef seasoning and medicinal pepper sauce of this example was 380 Kcal and the time required for preparation was 1 hour. .

Example 4 Preparation of Seaweed Cucumber Soup

Trim 20g of boiled seaweed, wash in 100 ℃ boiling water, rinse again in cold water, and squeeze out the water.

Subsequently, the rinsed seaweed is cut into 3 cm length and mixed with the following seaweed seasoning material.

Seasoning ingredients for seaweed use ½ teaspoon of soy sauce, ½ tablespoon of chopped garlic, 1 teaspoon chopped green onion, ½ teaspoon fine powder red pepper, ½ teaspoon sesame salt.

Cucumber soup was prepared by adding 600 mL of cold water to 2 tablespoons of vinegar, ½ tablespoon soy sauce, ½ tablespoon sugar, and ½ teaspoon salt. At this time, ¼ cucumber, ¼ red pepper, 1 teaspoon sesame oil are added. Pick fresh cucumbers, rub them with salt, wipe dry, and chop finely. Use red peppers to wash them cleanly, cut them, remove seeds, and wash them (aka: seaweed cucumber soup).

It took 30 minutes to prepare the 'seaweed cucumber cold soup' one serving (adult) and calories were calculated to 70Kcal.

The manufacturing process according to Examples 1 to 4 of the present invention is shown in FIG.

Example 5 Table Dish

Sprout bibimbap mainly made from wild ginseng cultured root of the present invention is made of black rice cooked in a gritty style (middle) and sprouted vegetables consisting of the subsidiary materials and beef marinade described in Examples 2 to 3 in a bibimbap container (bowl) Wild ginseng, flying fish roe and decorated with cherry tomatoes and served with medicinal pepper paste (Fig. 1a).

At this time, the rice may be put in a separate air or seaweed cucumber chilled soup described in Example 4 (Fig. 1b) was separately provided to eat as a set menu.

Example 6 Portable, Passenger Aircraft, Passenger Ship, Travel Table

Unlike Example 5, the color of wild ginseng sprout bibimbap described in Examples 1 to 3 is separately prepared in a portable tableware (container) prepared as an example of a portable, passenger plane or passenger ship or travel table for office workers and students. After putting it back together, it was confirmed that the seaweed cucumber cold soup prepared in Example 4 was separately contained in a non-leaking small container and provided as a bibimbap set as a package product for eating.

Experimental Example: Sensory Test

According to the present invention 'Sansam Sprout Bibimbap' 35 people, 20 women (7 in 20s, 10 in 30s, 21 in 50s, 17 in 50s) total 55 people according to the 7-point scale method In order to perform the sensory test (Panel test) results are shown in Table 1 below.

division Exterior flavor zest Texture Feeling after swallowing Comprehensive preference map Invention 5.89 5.85 5.88 6.21 5.92 6.53 Conventional Bibimbap
(Jeonju Bibimbap) 5.10

[Note] 1: Very dislike 2: 3: 4: Normal 5: 6: 7: Very good and the number of panels was multiplied.

The present invention is a very useful invention for the restaurant and tourism industry because it has the effect of providing a new bibimbap set menu excellent in the sensory effect with the wild ginseng cultured root and sprout vegetables as the main ingredient.

Figure 1a is a photograph of the bibimbap mainly the wild ginseng cultured root and shoot vegetables of the present invention.

1B is a photographic view of seaweed cucumber cold soup that is part of the set menu of the present invention.

Figure 2 is a component of the bibimbab set menu mainly based on wild ginseng cultured root and sprout vegetables of the present invention and a manufacturing method thereof.

Claims (3)

In bibimbap set menu which consists of rice, subsidiary material, seasoning sauce and soup, For 1 air of black rice (adult: 210g), wash ginseng cultured roots incubator for 50 days, immerse in thin vinegar, dehydrate and cut into 2cm to 10cm, and the suitable material is 10g of alfalfa sprouts. Red bibibap 10g, seolchae 10g, red cabbage sprout 10g, green sprout 10g, golden rape sprout 10g, a small tomato and 1 tablespoon of bibimbap; Beef sauce seasoned with 40 g of shredded beef at 0.3 × 0.3 × 0.5cm, minced green onion, garlic, ginger juice, ¼ teaspoon, soy sauce, sugar, sesame oil, sesame salt, and black pepper; Add 20g of minced beef, 10g of pear juice, 1 teaspoon of cheongju, 1 teaspoon of soy sauce, green tea, ¼ teaspoon of garlic, ¼ teaspoon of ginger juice, and stir until dry. 20g of red pepper paste, ½ tbsp sugar, ½ small sesame oil Bibimbap with a calorie of 380 Kcal consisting of marinated red pepper paste made by adding ½ tablespoon of wine, honey or syrup, ¼ teaspoon pepper, and 1 tablespoon of water, and then stirring three pine nuts; Add 600 mL of cold water to 2 tablespoons of vinegar, ½ tablespoon soy sauce, ½ tablespoon sugar, ½ teaspoon salt and ½ teaspoon of salt, add ¼ cucumbers, salted and salted, and add 1 teaspoon of sesame oil. Seasoned with seaweed seasoned by boiling 20g at 100 ℃, rinse in cold water, cut into 3cm lengths, and add ½ teaspoon soy sauce, ½ tablespoon minced garlic, 1 teaspoon minced green onion, ½ teaspoon fine red pepper, ½ teaspoon sesame salt. Bibimbap set menu featuring wild ginseng cultured root sprouts and sprout vegetables, consisting of seaweed cucumber cold soup (Adult standard: 600mL) with 70Kcal of ingredients. delete delete

Images