KR101134254B1 - Method for preparing gimbap - Google Patents
Method for preparing gimbap Download PDFInfo
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- KR101134254B1 KR101134254B1 KR1020100127852A KR20100127852A KR101134254B1 KR 101134254 B1 KR101134254 B1 KR 101134254B1 KR 1020100127852 A KR1020100127852 A KR 1020100127852A KR 20100127852 A KR20100127852 A KR 20100127852A KR 101134254 B1 KR101134254 B1 KR 101134254B1
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Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 김밥의 영양성과 식감을 개선한 김밥 및 그 제조방법에 관한 것이다.The present invention relates to a gimbap and its manufacturing method which improves the nutrition and texture of gimbap.
김밥은 밥 및 다양한 음식(반찬)을 동시에 간편하게 섭취할 수 있어서, 야외 나들이나 급한 시간대에 식사 대용으로 많이 이용되고 있으며, 별미로도 애용되는 음식이다.Gimbap can be easily consumed at the same time as rice and various foods (side dishes), and is widely used as a substitute for meals in outdoor outings or urgent times, and is also a favorite food.
이러한 김밥은 통상, 김을 평평하게 펼친 후, 그 위에 소금 등으로 양념된 밥을 한면으로 평평하고 넓게 펼치고, 그 위에 속재료들을 얹어서 말아 제조한다.Such gimbap is usually prepared by unfolding laver flatly, then spreading rice seasoned with salt or the like flat and wide on one side, and placing ingredients on it.
이때, 김밥의 속재료로 주로 사용되는 음식을 살펴보면, 어묵, 계란, 햄, 맛살 등 인스턴트 음식과 기름으로 볶은 음식이 대부분이어서, 칼로리가 높아 섭취시 비만을 포함한 각종 질병을 유발하는 원인이 되었다.At this time, looking at the food mainly used as the ingredients of gimbap, fish paste, eggs, ham, taste meat, such as instant food and fried foods are mostly oils, high calories caused a variety of diseases including obesity when ingested.
아울러, 종래 김밥의 속재료로 거의 빠지지 않고 사용되는 단무지의 경우에도 통상 0.5~1cm의 긴 직사각바형으로 잘려져 촛물에 담겨진 것을 그대로 건져서 사용하고 있어, 이 경우 단무지에 포함된 수분양이 많아서 김밥을 만 후 김밥이 질어지는 문제점이 있었고, 단무지의 양이 많아서 김밥을 먹을때 다른 재료의 맛보다 단무지의 맛과 향이 유독 강하여 다른 재료의 맛과 향을 느끼기가 어려운 문제점이 있었다.In addition, even in the case of pickled radish used as a material of conventional gimbap, it is usually cut into a long rectangular bar shape of 0.5 ~ 1cm and used as it is stored in the candle.In this case, the amount of moisture contained in the pickled radish is used after There was a problem that gimbap is getting a lot, the amount of pickled radish has a problem that it is difficult to feel the taste and aroma of other ingredients when you eat gimbap than the taste of other ingredients.
한편, 명태포는 단백질이 풍부하고 필수 아미노산, 특히 메티오닌이 많으며, 멸치는 칼슘의 보고로 알려져 있으나, 이들을 포함한 건어물을 김밥에 적용한 예가 없는 실정이다.On the other hand, Myeongtaepo is rich in protein and essential amino acids, especially methionine, anchovy is known as a report of calcium, but there is no case that the dried fish containing them applied to gimbap.
본 발명은 상기한 종래 김밥에서 발생되는 문제점을 해결하고 명태포와 멸치를 포함한 건어물을 김밥의 속재료로 적용하기 위한 것으로, 밥을 짓는 과정에서 몸에 유익한 성분을 첨가하여 밥을 짓고, 속재료의 준비과정에서도 최대한 인스턴트음식이나 기름사용량을 감소시키면서 고추 양념이 된 명태포와 멸치를 포함한 건어물을 속재료로 사용함으로서, 감칠맛을 느끼도록 하면서 영양면에서도 개선되도록 하는 김밥 및 그 제조방법을 제공하는 데 목적이 있다.The present invention is to solve the problems caused by the conventional gimbap and to apply dried fish, including Myeongtaepo and anchovy as the ingredients of gimbap, by adding a beneficial ingredient to the body in the process of cooking cooked rice, the preparation process of the ingredients In the aim of providing a kimbap and its manufacturing method to improve the nutritional aspect while feeling the umami by using dried fish, including Myeongtaepo and anchovies with pepper seasoning while reducing the amount of instant food or oil as much as possible.
아울러, 상기와 같이 제조된 김밥은 종이로 포장하여 속재료 등으로부터 발생된 수분에 의하여 김이 눅눅해지는 것을 방지하는 데 다른 목적이 있다.In addition, the gimbap prepared as described above is another purpose to prevent the steaming of the steam by the moisture generated from the inner material, such as packaging by paper.
상기한 목적을 달성하기 위한 본 발명의 특징은, 쌀 100중량 기준으로 둥굴레, 콩잎 혹은 뽕잎 중에서 선택된 하나 이상의 산야초 분말 또는 한지나 흰천으로 싸여진 감초와 사물탕재료를 0.1 내지 2중량부 첨가하여 밥을 짓고, 상기 쌀 100중량 기준으로 10 내지 40중량부의 단무지를 0.1×0.1cm 내지 0.35×0.35cm의 굵기로 채썬 후 단무지 총중량의 30 내지 60%의 수분이 제거되도록 탈수하며, 건어물을 기름을 두루지 않은 40℃ 내지 100℃ 후라이팬에 1 내지 5분 볶은 후 고추장을 포함한 양념장에 무친 후, 상기 채썰어 탈수한 단무지와 고추장 양념장에 무친 건어물을 포함한 김밥용 속재료를 모두 혼합한 후 김위에 지어진 밥을 펼치고 그 위에 단무지와 건어물을 포함한 김밥용 속재료를 넣어서 말아서 제조되는 것을 특징으로 하는 김밥 및 그 제조방법에 있다.Features of the present invention for achieving the above object, by adding 100 to 2 parts by weight of one or more Sanyacho powder selected from round gorge, soybean leaves or mulberry leaf or licorice and samtang soup wrapped in Hanji or white cloth, and cooked rice, 10 to 40 parts by weight of the pickled radish is 0.1 × 0.1cm to 0.35 × 0.35cm based on 100 weight of the rice, and then dehydrated to remove 30 to 60% of the total weight of the radish, and dried fish is not oiled. 1 to 5 minutes fried in a frying pan at ℃ ℃ to 100 ℃, seasoned with seasoning sauce including red pepper paste, and then mixed with all the ingredients for kimbap including dried dried radish and dried dried fish in red pepper paste seasoning and then spread the rice built on the seaweed Kimbab and its manufacturing method characterized in that it is rolled up by putting the ingredients for kimbap including radish and dried fish on it.
상기에서 건어물은 3 ~ 4cm길이로 자른 명태포와 멸치를 사용하며, 밥을 짓는 과정에서 소금을 쌀 100중량 기준으로 0.5 내지 1.5중중량부 첨가하여 밥을 지을 수 있으며, 모든 재료는 그 길이가 5cm가 넘지 않도록 잘라서 사용하고, 채썰어 탈수한 단무지와 고추장 양념장에 무친 건어물에 청양고추가루를 상기 쌀 100중량 기준으로 0.5~3중량부 첨가할 수 있다.The dried fish used in the dried taetaepok and anchovies cut to 3 ~ 4cm length, can be cooked by adding 0.5 to 1.5 parts by weight of salt based on 100 weight of rice during the cooking process, all the ingredients are 5cm in length Cut and use so as not to exceed, and may be added 0.5 ~ 3 parts by weight based on 100 weight of the rice to the dried fish dried in radish pickled radish and red pepper paste seasoning.
아울러, 상기한 바와 같이 제조된 김밥은 종이에 한개씩 싸서 보관한다.In addition, the gimbap prepared as described above is stored wrapped in paper one by one.
상기에서 둥글레는 구수한 풍미를 느끼도록 해주는데, 동의보감에서는 정력증진과 기력 보강 등에 좋은 약재로 소개하고 있으며, 본초강목에서는 꾸준히 복용하면 오장이 편해지고, 천수를 다 누릴 수 있으며 노쇠를 방지하고 체력을 향상시킨다'고 했다. 또 둥굴레는 또한 비위 기능의 허약?당뇨병?폐결핵?고혈압?구갈?신체허약?비만?변비 등에도 좋은 식품이자 약재이며, 단백질을 비롯하여 비타민 칼슘 등 많은 영양소들이 골고루 들어 있어 고른 영양섭취에도 좋다.In the above, rounde makes you feel the delicious flavor.In Dongbobogam, it is introduced as a good medicinal agent for enhancing energy and strengthening energy.In the herbal wood, if you take it steadily, you can relax the intestines, enjoy the shallow water, prevent senility and improve stamina. I'll let you go. It is also a good food and medicine for nausea weakness, diabetes, pulmonary tuberculosis, high blood pressure, dry mouth, physical weakness, obesity, constipation, and even nutrients, including protein and vitamin calcium, is good for even nutrition.
그리고, 상기 뽕잎은 각기병과 몸이 붓는 증세, 베인 상처, 물에 데인데, 식은땀, 풍 등에 효능이 있으며, 특히 최근에는 당뇨병에 효능이 좋은 것으로 알려지고 있다.In addition, the mulberry leaves are efficacies and swelling symptoms, cuts, cuts in the water, and is effective in cold sweat, wind, etc. In particular, it is known that the effectiveness of diabetes in recent years.
또한, 콩잎에 들어있는 이소플라본은 유방암, 전립선암, 골다공증 심장병 등 성인병 예방에 효과가 있고, 플라본(Flavone)과 플라보놀(Flavonol) 성분은 항산화 효능을 기반으로 고지혈증, 동맥경화, 폐암 등에도 뛰어난 효과를 가지고 있다.In addition, isoflavones contained in soybean leaves are effective in preventing adult diseases such as breast cancer, prostate cancer, and osteoporosis heart disease.Flavone and flavonol ingredients are also excellent in hyperlipidemia, arteriosclerosis, lung cancer, etc. Has an effect.
사물탕은 당귀, 백작약?숙지황?천궁 등 4가지 약물로 구성되어 보혈화혈(補血和血)하고 조경(調經)해서 모든 혈증을 다스리는 처방으로 알려져있는데, 상기한 사물탕 재료 중 숙지황은 밥에 넣었을 때 검은물이 많이 스며나오므로 한지나 흰천에 싸서 검은물의 일부를 흡수하도록 함으로서 제조된 김밥의 색감을 떨어뜨리지 않도록 한다.Samul-tang is composed of 4 kinds of medicines such as Angelica, Earl, Sukji-hwang, and Cheong-gung. It is known as a prescription to control all bloodemia by blood donation and landscaping. Since water soaks out a lot, wrap it in Hanji or white cloth to absorb some of the black water so as not to drop the color of the produced gimbap.
상기한 바와 같이 구성된 본 발명에 의하면 김밥의 제조과정에 첨가된 산야초분말, 감초와 사물탕 재료로부터 발생된 영양성분을 김밥을 먹으면서 섭취할 수 있으며, 김밥의 풍미를 향상시킬 수 있다.According to the present invention configured as described above can be ingested while eating gimbap nutrients generated from Sanyacho powder, licorice and Samultang ingredients added to the production process of gimbap, it can improve the flavor of gimbap.
그리고, 상기한 바와 같이 단무지를 채썰어 수분을 제거함으로서, 단무지로부터 쫄깃하면서 씹는 맛을 즐길 수 있게 되고, 수분으로 인하여 김밥이 눅눅해지는 것도 방지할 수 있다.And, by removing the water by slicing the pickled radish as described above, it is possible to enjoy the chewy taste while chewing from the pickled radish, it is also possible to prevent the gimbap to become damp due to the moisture.
아울러, 건어물을 볶아서 사용하므로 비린내가 제거되고 건어물의 단맛과 청량고추의 매운맛 및 한약재 및 산야초의 구수한 맛이 어우려져서 김밥의 풍미와 식감을 향상시키고 감칠맛이 나도록 한다.In addition, since the dried fish is used to fry, the fishy smell is removed, and the sweetness of the dried fish and the spicy taste of the chilli pepper and the delicious taste of the herbal medicine and Sanyacho are combined to improve the flavor and texture of the gimbap and make it taste rich.
도 1은 본 발명에 따른 김밥의 재료를 나타내는 도면
도 2는 본 발명에 따라 밥을 짓기 전/후를 나타내는 도면
도 3은 본 발명의 단무지를 나타내는 도면
도 4는 본 발명의 미나리를 나타내는 도면
도 5는 본 발명의 건어물을 나타내는 도면
도 6은 본 발명의 김밥용 속재료를 나타내는 도면
도 7은 본 발명의 김밥을 나타내는 도면1 is a view showing a material of gimbap according to the present invention
2 is a view showing before / after cooking rice in accordance with the present invention
3 is a view showing the pickled radish of the present invention
4 shows a buttercup of the present invention.
5 is a view showing the dried fish of the present invention
6 is a view showing the ingredients for gimbap of the present invention
7 is a view showing the gimbap of the present invention
이하 본 발명의 실시예를 첨부한 도면을 참조하여 보다 상세하게 설명하며, 하기에서는 둥굴레분말을 첨가하여 밥을 짓는 것을 예로서 설명한다.
DETAILED DESCRIPTION Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings, and in the following, cooking of rice with the addition of a round gourd powder will be described as an example.
1. 김밥재료1.Gimbab Ingredients
도 1에 나타내는 바와 같이 쌀2kg, 단무지600g, 명태포120g, 멸치32g, 청양고추가루35g, 미나리30g, 볶은통깨35g, 참기름3TS, 고추장1TS, 간장1TS, 설탕1ts, 다진마늘1ts, 깨소금1ts, 둥굴레분말6g, 천일염20g을 준비한다.
As shown in Fig. 1, rice 2kg, radish 600g, pollack roe 120g, anchovy 32g, cheongyang red pepper powder 35g, buttercup 30g, roasted sesame seeds 35g, sesame oil 3TS, red pepper paste 1TS, soy sauce 1TS, sugar 1ts, minced garlic 1ts, sesame salt 1ts, Prepare 6 g of powder and 20 g of natural salt.
2. 밥짓기2. Cooking
쌀 2kg을 깨끗한 물이 나울때까지 20회 이상 씻은 후 씻은 쌀을 4시간 이상 불린다. 4시간이상 불린 쌀에 1900cc의 물을 붓고, 둥굴레분말6g과 천일염20g을 함께 넣어 밥을 짓는다. 밥을 짓기전은 도 2의 (a)이고 밥은 지은 후는 (b)와 같다.After washing 2kg of rice 20 times or more until clean water is released, the washed rice is called for 4 hours or more. Pour 1900cc of water into the rice soaked for more than 4 hours, add 6g of dongle powder and 20g of sun salt to make rice. Before cooking rice (a) of FIG. 2 and after cooking rice (b) is the same.
이렇게 지어진 밥은 고슬고슬하고 구수한 맛을 갖는다.
The cooked rice has a velvety and delicious taste.
3. 김밥속 만들기3. Making Gimbap
(1) 단무지 (1) pickled radish
단무지를 흐르는 물에 깨끗이 씻은 후 600g의 단무지를 칼로 채썰어 마른행주나 키틴타월 등으로 꼭 짜서 수분을 제거하는데, 이때 총 600g의 단무지가 350g의 무게가 되게끔 40%이상 수분을 제거한다(도 3에 도시)Wash the radish in running water and squeeze 600g of radish with a knife and squeeze it with a dry cloth or chitin towel to remove moisture. At this time, remove 600% of radish so that the total weight of 600g of radish is 350g. City on 3)
(2) 미나리(2) buttercup
미나리는 흐르는 물에 깨끗이 씻은 후 물기를 완전히 제거하고, 5mm 정도의 길이로 썬다.(도 4에 도시)The buttercups are washed thoroughly with running water, then completely drained and cut into 5mm long pieces (shown in Figure 4).
(3) 건어물(3) dried fish
도 5의 (a)와 같이 명태포를 3~4cm의 길이로 자르고, 멸치를 준비한 후, 명태포와 멸치 특유의 비린내를 제거하기위해 기름을 두르지 않은 후라이팬에 (b)와 같이 4~5분 볶는다.Cut the pollack roe into the length of 3 ~ 4cm, as shown in (a) of Figure 5, after preparing the anchovy, fry for 4 to 5 minutes in a frying pan without oil to remove the fishy smell peculiar to the pollack roe and anchovy. .
고추장1TS에 간장1TS를 넣고 섞은 후, 참기름1TS, 설탕1ts, 다진마늘1ts, 깨소금1ts 넣고 섞어 건어물 양념장을 준비한다.Add 1TS of soy sauce and mix 1TS of red pepper paste, then mix sesame oil 1TS, sugar 1ts, minced garlic 1ts, and sesame salt 1ts to prepare dried fish sauce.
비린내를 제거한 건어물과 양념장을 (c)와 같이 함께 버무린다.
Mix dried fish and seasoning with fishy smell as (c) together.
(4) 김밥속 완성하기(4) Finishing Gimbap
상기에서 준비된 단무지350g, 미나리30g, 양념무친 건어물, 청양고추가루35g, 볶은통깨35g, 참기름2TS을 도 6의 (a) 및 (b)와 같이 함께 넣고 버무린다.
Prepared radish 350g, buttercup 30g, marinated dried fish, chungyang red pepper 35g, roasted sesame seeds 35g, sesame oil 2TS prepared in the above and mix together as shown in Figure 6 (a) and (b).
4. 김밥제조4. Manufacture of Gimbap
도 7의 (a)와 같이 김위에 밥을 골고루 펼친 후, 상기한 바와 같이 완성된 김밥속을 밥위에 올려서 말아서 (b)와 같이 김밥을 제조한다.After spreading the rice evenly over the laver as shown in Fig. 7 (a), roll the finished laver on the rice as described above to produce the laver as shown in (b).
제조된 김밥은 (c)와 같이 종이로 한개씩 포장한다.The prepared gimbap is packed one by one with paper as shown in (c).
상기에서 TS는 개량스푼 중 큰스푼을 나타내고, ts는 작은 스푼을 나타낸다.
In the above, TS represents a tablespoon of the improved spoons, and ts represents a small spoon.
상기한 바와 같이 제조된 김밥은 둥굴레와 천일염이 들어간 밥에서 고슬고슬하고 구수한 풍미가 느껴진다.The gimbap prepared as described above can be tasted with a savory and delicious flavor in rice with round gourd and sea salt.
그리고, 수분을 줄인 단무지는 기존의 김밥보다 쫄깃하고, 아삭아삭한 맛을 더 내며, 청양고추가루와 양념을 따로한 건어물이 들어간 김밥에서는 종래의 김밥에서 느낄 수 없었던 독특한 감칠맛이 난다.In addition, the reduced radish pickled radish is more chewy, crispy than conventional gimbap, and has a distinctive taste that was not found in conventional gimbap in kimbap, which had dried dried Cheongyang pepper and seasoning.
Claims (5)
상기 쌀 100중량 기준으로 10 내지 40중량부의 단무지를 0.1×0.1cm 내지 0.35×0.35cm의 굵기로 채를 썬 후 단무지 총중량의 30 내지 60%의 수분이 제거되도록 탈수하는 과정과,
건어물을 기름을 두르지 않은 40 내지 100℃ 후라이팬에 1 내지 5분 볶은 후 고추장을 포함한 양념장에 무치는 과정과,
상기 채를 썰어 탈수한 단무지와 고추장 양념장에 무친 건어물을 포함한 김밥용 속 재료를 모두 혼합한 후 김 위에 지어진 밥을 펼치고 그 위에 단무지와 건어물을 포함한 김밥용 속 재료를 넣어서 마는 과정을 포함하여 구성되는 것을 특징으로 하는 김밥 제조 방법.A process of making rice by adding 0.1 to 2 parts by weight of one or more wild grasses selected from round oleander, soybean leaves or mulberry leaves or licorice and samultang ingredients wrapped in hanji or white cloth, based on 100 weights of rice;
Dehydrating 10 to 40 parts by weight of radish based on 100 parts by weight of rice to 0.1 × 0.1 cm to 0.35 × 0.35 cm, and then dehydrating 30 to 60% of the total weight of radish.
The dried fish is roasted for 1 to 5 minutes in an oil-free 40 to 100 ℃ fry pan and seasoned with seasoning sauce including red pepper paste,
It consists of mixing all the ingredients for kimbap, including dried dried radish, and dried red pepper paste, seasoned with red pepper paste, and then spreading the rice cooked over seaweed and putting the ingredients for kimbap including dried radish and dried fish on it. Kimbap manufacturing method characterized in that.
쌀 100중량 기준으로 둥굴레, 콩잎 혹은 뽕잎 중에서 선택된 하나 이상의 산야초 분말 또는 한지나 흰천으로 싸여진 감초와 사물탕재료를 0.1 내지 2중량부 첨가하여 지어져 상기 김 위에 펼쳐진 밥과;
상기 쌀 100중량 기준으로 10 내지 40중량부의 단무지를 0.1×0.1cm 내지 0.35×0.35cm의 굵기로 채를 썬 후 단무지 총중량의 30 내지 60%의 수분이 제거되도록 탈수하며, 건어물을 기름을 두르지 않은 40 내지 100℃ 후라이팬에 1 내지 5분 볶은 후 고추장을 포함한 양념장에 무친 후, 상기 채를 썰어 탈수한 단무지와 고추장 양념장에 무친 건어물을 포함한 김밥용 속 재료를 모두 혼합한 후 김 위에 펼쳐진 밥 위에 올려진 김밥용 속 재료를 포함하여, 말아서 제조된 것을 특징으로 하는 김밥.Kim;
Rice spread on the laver by adding 0.1 to 2 parts by weight of one or more wild grasses selected from round oleander, soybean leaf or mulberry leaf or licorice wrapped with Hanji or white cloth and 100 parts by weight of rice;
10 to 40 parts by weight of the pickled radish is 0.1 × 0.1cm to 0.35 × 0.35cm based on 100% by weight of rice and dehydrated to remove 30 to 60% of the moisture of the total weight of the radish, and the dried fish is not oiled. Roast 1 to 5 minutes in a pan at 40 to 100 ° C, and then season with seasoning sauce containing red pepper paste, and mix all the ingredients for kimbap including dried radish and dehydrated radish and dried dried fish paste with red pepper paste. Kimbap, which is rolled up, including ingredients for raised kimbap.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100530362B1 (en) | 2003-03-11 | 2005-11-22 | 금영수 | Kimbap using mixed grain and jaechup extract |
| KR100530606B1 (en) | 2003-07-14 | 2005-11-22 | 윤선희 | rice for a rice rolled in dried laver |
| KR20070068880A (en) * | 2005-12-27 | 2007-07-02 | 윤선희 | The rice rolled by dried laver which include formented soybeans and the method thereof |
| KR20090002821U (en) * | 2007-09-18 | 2009-03-23 | 세명농산영농조합법인 | Functional Kimbabrice roll in dried laverUsing Compressed Pickled Radish |
-
2010
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100530362B1 (en) | 2003-03-11 | 2005-11-22 | 금영수 | Kimbap using mixed grain and jaechup extract |
| KR100530606B1 (en) | 2003-07-14 | 2005-11-22 | 윤선희 | rice for a rice rolled in dried laver |
| KR20070068880A (en) * | 2005-12-27 | 2007-07-02 | 윤선희 | The rice rolled by dried laver which include formented soybeans and the method thereof |
| KR20090002821U (en) * | 2007-09-18 | 2009-03-23 | 세명농산영농조합법인 | Functional Kimbabrice roll in dried laverUsing Compressed Pickled Radish |
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