KR101395476B1 - A method for preparing unpolished rice gimbap using slices of radish dried - Google Patents

A method for preparing unpolished rice gimbap using slices of radish dried Download PDF

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KR101395476B1
KR101395476B1 KR1020130111178A KR20130111178A KR101395476B1 KR 101395476 B1 KR101395476 B1 KR 101395476B1 KR 1020130111178 A KR1020130111178 A KR 1020130111178A KR 20130111178 A KR20130111178 A KR 20130111178A KR 101395476 B1 KR101395476 B1 KR 101395476B1
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rice
embryo
kelp
mixed
mixture
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조송연
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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
    • A23L7/152—Cereal germ products
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Cereal-Derived Products (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 김밥에 관한 것으로, 더욱 상세하게는 영양소가 풍부한 배아현미를 주재료로 사용하고 여기에 연잎분말 및 발효 무말랭이 장아찌를 부재료로 사용한 배아현미 김밥 및 이의 제조방법을 개시한다.The present invention relates to a kimbap, and more particularly, to an embryonic rice gimmeb rice which uses an embryo-brown rice rich in nutrients as a main ingredient and uses a lotus leaf powder and a fermented non-salted pickle jam as a raw material, and a manufacturing method thereof.

Description

무말랭이 장아찌를 이용한 배아현미 김밥 제조방법{A method for preparing unpolished rice gimbap using slices of radish dried}TECHNICAL FIELD [0001] The present invention relates to a method for preparing an embryo rice gimbap using a salting-free pickle,

본 발명은 김밥에 관한 것으로, 더욱 상세하게는 영양소가 풍부한 배아현미를 주재료로 사용하고 여기에 연잎분말 및 무말랭이 장아찌를 부재료로 사용한 배아현미 김밥 및 이의 제조방법을 개시한다.
The present invention relates to a kimbap, and more particularly, to an embryonic rice gum kimbap which uses an embryo brown rice rich in nutrients as a main ingredient and uses a lotus leaf powder and a non-salted pickled rice as a raw material, and a manufacturing method thereof.

김밥은 쌀밥을 주재료로 하고 여러 부재료를 넣어 김으로 싼 음식으로서 휴대하기 간편하기 때문에 등산이나 여행에 많이 지참하는 음식물로서 이용될 뿐만 아니라 바쁜 일상생활에 간편식으로 흔히 제공된다.Because Kimbab is made with rice as its main ingredient, it is easy to carry it as a cheaper food with various ingredients, it is not only used as a food to bring a lot of mountain climbing or traveling, but also is often offered as a simple way to busy daily life.

따라서, 김밥에 대한 많은 제조방법이 종래부터 제공된바, 국내특허제1000979호는 미역줄기 장아찌를 이용한 김밥 제조방법을 개시하고 있고, 국내특허제0874244호는 참치를 이용한 김밥 제조방법을 개시하고 있으며, 국내특허제1041721호는 오징어를 이용한 김밥 제조방법을 개시하고 있고, 또한 국내특허제1268573호는 꽁치를 이용한 김밥 제조방법을 기술하고 있는 등, 김밥 제조방법에 대하여 많은 개발이 이루어지고 있다. Accordingly, a number of manufacturing methods for kimbap have been conventionally provided. Domestic patent No. 1000979 discloses a method for manufacturing gimp using seaweed rope pickling, and Korean Patent No. 0874244 discloses a method for manufacturing gimp using tuna. Korean Patent No. 1041721 discloses a method of manufacturing rice gum using squid, and Korean Patent No. 1268573 describes a method of manufacturing rice gum using saury.

배아현미는 쌀눈(배아)에 66%, 호분 층에 29%의 영양이 살아 있다. 배아에는 비타민, 미네랄군, 휘친산(해독물질), 베타시스테롤등의 영양 성분이 포함되어 있고, 호분 층에는 섬유질 및 식물성 지방의 성분이 포함되어 있다. 즉 배아현미에는 백미와는 비교될 수 없는 많은 영양 성분이 포함되어 있다.Embryonic brown rice has 66% nutrition in rice (embryo) and 29% in horny layer. The embryo contains nutrients such as vitamins, minerals, phytic acid (detoxifying substance) and beta-cysterol, and the horn layer contains fiber and vegetable fats. In other words, embryonic brown rice contains many nutrients that can not be compared with white rice.

그러나 상기한 종래의 모든 기술은 주재료로 백미를 사용하고 있기 때문에 상기한 바와 같은 쌀눈에 포함된 영양소를 섭취할 수가 없다.However, all of the conventional techniques described above use white rice as a main ingredient, so that the nutrients contained in the above-mentioned rice can not be consumed.

뿐만 아니라 연잎분말과 무말랭이 장아찌를 이용하여 김밥을 제조하는 어떠한 내용도 개시되어 있지 않다.
In addition, there is not disclosed any content for manufacturing kimbap using the lotus leaf powder and the non-salted pickling.

본 발명은 상기한 종래의 단점을 개선코자 더욱 영양분이 좋은 김밥 및 이의 제조방법을 제공하기 위한 것으로, 김밥 주재료로 배아현미를 사용함으로써 쌀눈에 포함되어 있는 많은 영양분, 예를 들어, 단백질, 식이섬유, 칼슘, 인, 철, 및 비타민 등을 제공할 뿐만 아니라 연잎분말 및 무말랭이 장아찌를 부재료로 사용하여 더욱 소화가 잘되고 영양소가 골고루 포함된 김밥을 제공하는 것을 목적으로 한다.
The present invention is to provide a method of improving the above-mentioned disadvantages of the prior art and thus providing a more nutritious Kimbap and a method for producing the same, and it is an object of the present invention to provide a method for preparing a rice germ meal containing many nutrients, , Calcium, phosphorus, iron, vitamins and the like, as well as the use of a lotus leaf powder and a non-salted pickling jelly as a supplementary ingredient to provide a kimbap which is more digestible and uniformly contains nutrients.

상기한 본 발명의 목적을 이루기 위한 수단으로서, 본 발명에 따른 김밥은 주재료인 쌀을 배아현미로 사용하고, 무말랭이 장아찌를 사용할 뿐만 아니라 연잎분말을 사용하여 한층 식감 및 효능을 증진토록 하였다.
As a means for achieving the object of the present invention, the rice gum according to the present invention uses rice, which is a main ingredient, as an embryo brown rice, and also uses a non-salted pickled rice as well as a lotus leaf powder to improve texture and efficacy.

본 발명에 따른 김밥은 배아현미를 사용하기 때문에 쌀이 가지고 있는 영양분을 유지시키고, 단백질, 식이섬유, 칼슘, 인, 철 및 비타민 등을 공급하는 건강 간편식을 이룬다.The gimp according to the present invention uses the embryo brown rice to maintain the nutrients of the rice, and provides a health-friendly formula that supplies protein, dietary fiber, calcium, phosphorus, iron and vitamins.

또한 무말랭이 장아찌 및 연잎의 영양분 및 효능을 제공할 수가 있다.
It can also provide the nutrients and efficacy of non-salted pickles and lotus leaves.

이하 실시예를 통하여 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail with reference to examples.

일반적으로 현미는 외피가 단단하고 식감이 거칠어서 김밥에 사용하기가 힘들지만 본 발명에 사용하는 배아현미는 쌀눈과 호분층(미강)을 살리면서 현미의 왁스층만 5분도로 도정한 것으로서 식감은 백미와 비슷하지만 영양분은 그대로 유지할 수가 있다.Generally, the brown rice has a hard outer skin and a rough texture, so it is difficult to use it for kimbap. However, the embryo used in the present invention is a waxy layer of brown rice, which is made of rice husk and rice bran (rice bran) But nutrients can be maintained.

쌀은 도정 직후 냉장보관을 하지 않을 경우에 7시간이 지나면 세포가 죽고 산화가 시작되며 15일 정도 지나면 맛과 영양, 및 수분이 소멸하여 급속 산화된다. 또한 도정 직후에는 pH가 7 정도인데 반해 점차 시간이 지남에 따라 산성화되어 6 개월 후에는 pH가 5.0 ~ 5.5로 된다. 따라서, 도정기에서 매일 직접 도정하여 사용하는 것이 바람직하다. If rice is not stored in cold storage immediately after planting, cells will die and oxidize after 7 hours. After 15 days, taste, nutrition and moisture will disappear and oxidize rapidly. In addition, the pH is about 7 immediately after the potting, but gradually becomes acidified over time, and the pH becomes 5.0 ~ 5.5 after 6 months. Therefore, it is preferable to use them directly on a daily basis.

장아찌는 여러 가지 재료가 들어가는 김밥에 있어서 영양적인 면이나 소화 기능적인 면에서 도움을 줄 수 있는 좋은 재료다. 특히, 매실소스액은 알카리성 식품으로 무기질과 유기산이 풍부한 건강 식품이다.It is a good material to help in the nutritional and digestive functions of kimbap which contains various ingredients. Especially, the source of plum sauce is an alkaline food, which is rich in minerals and organic acids.

삭제delete

그리고, 무를 말려서 만든 무말랭이는 일반 생 무보다 무를 말리는 과정에서 칼슘, 식이섬유 및 칼륨이 더 풍부해지며 비타민 D가 더 풍부해져서 칼슘의 체내 흡수를 도와준다.  In addition, the dried radish made from dried radish is richer in calcium, dietary fiber, and potassium in the process of drying radish than ordinary life, and vitamin D is enriched to help absorption of calcium into the body.

아래의 표 1은 생 무와 건조 무말랭이의 100g당 영양소를 비교한 것이다.Table 1 below compares the nutrients per 100g of raw and dried radish.

무말랭이Welsh onion 성분ingredient 무radish 267267 에너지(Kcal)Energy (Kcal) 1818 15.715.7 수분(g)Moisture (g) 94.394.3 11.211.2 단백질(g)Protein (g) 0.80.8 2.22.2 지질(g)Lipid (g) 0.10.1 6.46.4 회분(g)Ash (g) 0.40.4 64.564.5 탄수화물(g)Carbohydrate (g) 4.44.4 15.815.8 총 식이섬유Total dietary fiber 1.21.2 310310 칼슘(mg)Calcium (mg) 2626 325325 인(mg)Phosphorus (mg) 2323 120120 나트륨(mg)Sodium (mg) 1313 22002200 칼륨(mg)Potassium (mg) 213213

자료제공: 농촌진흥청 식품성분표 제8개정판(2011년)Source: RDA, Food Ingredient Table 8th edition (2011)

본 발명에 따른 김밥을 제조하기 위한 매실 소스액 준비:Preparation of Plum Sauce Liquid for Making Kimbap According to the Present Invention:

본 발명에 사용하는 소스액은 매실을 이용하는 것으로, 먼저, 싱싱한 청매실 1kg을 깨끗이 세척한 다음 물기를 완전히 제거한다. 이 매실을 깨끗이 소독하여 준비한 용기에 넣되, 설탕 200g을 바닥에 깔고 매실 200g 및 설탕 100g 그 위에 매실 100g을 차례로 적층하면서 용기에 넣고 나머지 설탕은 맨 위에 뿌려서 저장함으로써, 청매실 1,000g에 대하여 설탕 900g을 넣어 밀봉 저장한다.The source liquid used in the present invention is plum, and first, 1 kg of fresh seaweed is washed thoroughly and then the water is completely removed. Put 200g of sugar on the bottom, put 200g of plum, 100g of sugar, and 100g of plum on top of it, put them in the container, and put the remaining sugar on the top and store them. And stored in a sealed container.

삭제delete

1주일에 1회씩 저장 용기의 내용물을 저어주면서 숙성시키되 통풍이 잘되는 곳에 15 ~25℃ 온도를 유지하면서 60 ~ 90일간 1차 숙성한다.  Once per week, agitate the contents of the storage container while aging for 60 to 90 days while keeping the temperature at 15 ~ 25 ℃ in a well ventilated place.

상기 1차 숙성된 매실액에서 매실은 건져내서 제거하고 남은 매실액을 다시 동일온도의 서늘한 곳에서 250 ~ 365일간 저장하여 2차 숙성하여 최종 매실 소스액을 얻는다.The plum solution is removed from the first aged plum solution, and the remaining plum solution is stored for 250 to 365 days in a cool place at the same temperature for second aging to obtain the final plum sauce solution.

무말랭이 준비:Warming preparation:

가을에 수확된 무를 6cm * 0.4cm의 크기로 절단하여 건조한 무말랭이 1 Kg에 대하여 진간장 1,300 ~ 1,500g, 식초 700 ~ 1,000g, 설탕 800 ~ 1,100g, 멸치액젓 120 ~ 150g, 매실소스액 100 ~ 120g, 소주 120 ~ 150g을 잘 섞어서 혼합한다. 이렇게 혼합된 배합용액을 5 ~ 15℃에서 24시간 숙성시킨다. 이때, 소주 대신 청주를 사용해도 무방하다.The dried harvested radish was cut into a size of 6 cm * 0.4 cm and dried to a dry weight of 1 Kg to 1,300 to 1,500 g of soy sauce, 700 to 1,000 g of vinegar, 800 to 1,100 g of sugar, 120 to 150 g of anchovy sauce, , 120 ~ 150g of shochu mixed well. The thus mixed solution is aged at 5 to 15 ° C for 24 hours. At this time, you can use sake instead of shochu.

준비된 무말랭이를 물에 세 번 정도 헹구어 소쿠리에 받쳐둔다. 헹구면서 무말랭이에 묻은 물이 서서히 스며들도록 1 ~ 2시간 정도 그대로 둔다.Rinse the prepared raisins three times in water to support them. Leave it for 1-2 hours so that the water from the dried raisins slowly rubs.

상기 배합용액에 씻어둔 무말랭이를 넣고 잘 섞은 후 꼭꼭 눌러서 밀봉한다.Add the dried radishes that have been washed in the above-mentioned compounding solution, mix them well, and press them tightly to seal them.

밀봉된 배합용액을 20 ~ 30일동안 5 ~ 15℃에서 숙성시킨다.The sealed combination solution is aged at 5 to 15 ° C for 20 to 30 days.

배아현미Embryo brown rice 밥 준비: Rice Preparation:

배아현미를 2회 물로 씻고 배아현미 1Kg에 대하여 물 1.1 ~ 1.2 Kg을 넣고 다시마 10g, 및 연잎분말 2 ~ 5g을 섞어 밥을 지은 후에 다시마는 건져내어 제거한다. 이때 사용되는 다시마는 밥맛을 부드럽게 하고 식감을 좋게 하는 효과가 있다.Wash the embryo brown rice twice with water, add 1.1 ~ 1.2 Kg of water to 1 kg of embryo brown rice, add 10 g of kelp and 2 ~ 5 g of kelp powder to cook rice and remove kelp. The kelp used at this time has the effect of softening the taste and improving the texture.

상기 준비된 배아현미 밥을 향미유 및 소금으로 간을 맞춘 다음 식힌다. 이때 사용되는 향미유는 참기름에 비해서 산화속도가 느리기 때문에 김밥의 보존성을 높일 수가 있고 은은한 향으로 풍미를 더해준다.The prepared embryonic rice rice is cooked with flavoring oil and salt, and then cooled. The flavor oil used here is slower in oxidation rate than sesame oil, so it can enhance the preservation of kimbap and add flavor to the fragrant flavor.

최종 김밥 제조:Final Kimbap manufacture:

김 위에 상기 준비된 배아현미 밥을 130 ~ 140g 고루 펴 준 다음, 그 가운데에 김 1/2장을 놓고 그 위에 속 재료(예를 들어, 맛살 10 ~ 15g, 계란지단 30 ~35g, 시금치10 ~ 15g, 데친 당근채 15 ~ 20g 및 조림우엉 25 ~30g) 및 본 발명에 따른 무말랭이 장아찌 25 ~30g을 올린 후 말아서 만든다.The prepared embryo rice rice prepared above was spread over 130 ~ 140g, and 1/2 of it was placed in the middle of it. On top of it, 10 ~ 15g of flesh, 30 ~ 35g of egg yolk, 10 ~ 15g of spinach , 15-20g of poached carrot and 25-30g of simmered burdock) and 25-30g of the salted roe of the present invention are rolled up and rolled.

필요에 따라 적당한 크기로 썰어 김밥을 제공할 수 있다.If necessary, it can be sliced into a suitable size to provide Kimbap.

Claims (3)

김밥을 제조하는 방법에 있어서,
배아현미를 물로 씻고 배아현미 1Kg에 대하여 물 1.1 ~ 1.2 Kg을 부은 다음 다시마 10g 및 연잎분말 2 ~ 5g을 넣어 밥을 지은 다음 다시마를 제거하여 식히는 단계;
상기 식은 배아현미 밥에 향미유 및 소금을 넣어 간을 맞추어 주재료인 배아현미 밥을 준비하는 단계; 및
상기 준비된 배아현미 밥을 김 위에 130 ~ 140g 골고루 편 다음 맛살 10 ~ 15g, 계란지단 30 ~ 35g, 시금치10 ~ 15g, 데친 당근채 15 ~ 20g 및 조림우엉 25 ~30g으로 이루어진 속재료 및 무말랭이 장아찌 25 ~ 30g를 밥 위에 올린 다음 말아서 이루어지는 단계를 포함하는 무말랭이 장아찌를 이용한 배아현미 김밥 제조방법.
In a method for producing kimbap,
After embryo brown rice was washed with water, 1.1-1.2 Kg of water was poured into 1 kg of embryo brown rice, then 10 g of kelp and 2 ~ 5 g of kelp powder were added to cook rice, and then the kelp was removed to cool.
In the above formula, flavor oil and salt are added to the embryo rice cooked rice to prepare the embryo rice cooked rice as the main ingredient; And
The prepared embryonic rice rice was uniformly mixed with 130-140 g of roasted rice on top of the roasted rice, and the ingredients and the non-fermented pickled jalapeno pepper were mixed with 10-15 g of the smoked fish, 30-35 g of egg yolk, 10-15 g of spinach, 15-20 g of poached carrot and 25-30 g of boiled burdock. And then rolling the rice germinated rice gum.
제 1항에 있어서,
상기 무말랭이 장아찌는,
무를 6cm * 0.4cm의 크기로 절단하여 건조하는 단계;
상기 건조된 무말랭이 1 Kg에 대하여, 진간장 1,300 ~ 1,500g, 식초 700 ~ 1,000g, 설탕 800 ~ 1,100g, 멸치액젓 120 ~ 150g, 매실 소스액 100 ~ 120g, 소주 또는 청주 120 ~ 150g을 잘 섞어서 혼합하고, 이렇게 혼합된 혼합물을 5 ~ 15℃에서 24시간 숙성시켜서 준비하는 단계; 및
상기 준비된 매실소스액과 무말랭이를 고루 섞어 5 ~ 15℃에서 20 ~ 30일 동안 숙성시키는 단계를 포함하는 무말랭이 장아찌를 이용한 배아현미 김밥 제조방법.
The method according to claim 1,
The non-
Cutting the radish to a size of 6 cm * 0.4 cm and drying it;
The mixture was mixed thoroughly with 1 Kg of the dried non-salted roe, 1,300 to 1,500 g of vinegar, 700 to 1,000 g of vinegar, 800 to 1,100 g of sugar, 120 to 150 g of anchovy sauce, 100 to 120 g of plum sauce, 120 to 150 g of shochu, And aging the mixed mixture at 5 to 15 캜 for 24 hours to prepare the mixture; And
And aging the prepared plum sauce solution and non-salted rice at a temperature of 5 to 15 ° C for 20 to 30 days, thereby producing an embryonic rice gruel.
삭제delete
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KR200352582Y1 (en) 2003-10-13 2004-06-09 최현진 rice rolled in a sheet of laver with pepper in the center
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KR20030063593A (en) * 2002-01-23 2003-07-31 김효성 The plum fermented liquid and the preparation method of laver with the liquid
KR200352582Y1 (en) 2003-10-13 2004-06-09 최현진 rice rolled in a sheet of laver with pepper in the center
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KR20230007166A (en) 2021-07-05 2023-01-12 박여수 Manufacturing method of steamed radish rice

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