KR101815297B1 - Gimbap souce manufacturing method and gimbap using the same gimbab souce - Google Patents

Abstract

Provided is a method for producing a seasoning solution for gimbap, comprising the following steps: (a) chopping onion and apple with the skin; (b) heating a predetermined amount of cooking oil; (c) inserting onion and apple prepared in the step (a) into the cooking oil at a predetermined temperature heated in the step (b); (d) heating the onion and apple inserted in the step (c) until the color thereof turns brown, taking out onion and apple, and then cooling the same at a room temperature; and (e) adding sesame oil into the cooking oil cooled in the step (d) and then mixing the same thereafter.

Description

TECHNICAL FIELD [0001] The present invention relates to a seasoning preparation method for seasoning gimp, and a seasoning seasoning seasoning method using the seasoning seasoning seasoning,

The present invention relates to a seasoning solution for kimbap and a kimbap prepared using the same.

In general, kimbap is a food that makes it possible to take a variety of foods such as radish, egg, fish cake and carrot in a kimbabo, in a convenient manner. Kimbap is mainly used for outdoor activities such as mountain climbing and excursion because it is easy to carry by making rice with kimchi and putting various ingredients into kimchi.

On the other hand, as people have pursued a well-being culture in recent years, they have become interested in not only the taste of the food but also the influence of the food on the person who consumes it. In addition, the elderly population is increasing, and it is required to develop Kimbab that can easily ingest people with reduced digestive power such as elderly people.

Kimbap is a food derived from our country, which is a cheap food with rice and various ingredients. In general, in the case of kimbap, rice gibbons prepared by mixing a mixture of a vinegar, salt, and sugar mixed with a mixture of rice and vinegar on a roasted laver are spread evenly, and rice germs such as radishes, eggs, fish cake, beef, carrots, Centered, and tightly pressed from the end. In recent years, Kimchi, tuna or persimmon has been put into a variety of flavors, such as kimchi, and the shape of the triangle, ellipse, or square or small size to make it into small enough to fit into the mouth of a child, There are various shapes and sizes, such as wrapping steaming rice, making rice appear on the outside, wrapping steaming manbes, and serving side dishes separately.

Kimbap is widely used for various purposes because it can contain various materials, has a high nutritional value, is easy to carry because rice and kimbap is included in the kimbap at one time, and can be selected according to taste and preference.

Increasing resistance to fastfood, which is a major cause of adult diseases and obesity, has increased the number of businesses selling Kimbap as the Korean food, Kimbap, has become popular for snacks and convenient food. In addition, the main consumers of kimbap are being expanded from students under 20 years of age to adults including employees. In accordance with this tendency, there is an increasing demand for the development of Kimbab which improves the disadvantages and prolongs the distribution period, and is suitable for the taste of adults because of the sweet taste and the less taste.

Korean Patent Publication No. 10-2001-0100186 Korean Patent Publication No. 10-2010-0042221

An object of the present invention is to provide a seasoning solution for kimbap which can solve the problems of the prior art and prevent the onion-specific flavor extracted from oil from the kimbap, while fully demonstrating the efficacy of the onion, and a method for producing gibum .

In order to achieve the above object,

a) preparing the onion and apple by slicing the onion;

b) heating the set amount of cooking oil;

c) adding the onion and apple prepared in the step a) to the cooking oil heated to the set temperature in the step b), and heating the heated oil;

d) heating the onion and apples added in step c) until they change to brown, removing the onion and apples, and cooling to room temperature; And

e) adding sesame oil to the edible oil cooled in step d) and mixing the edible oil.

And the cooking oil, the onion, and the apple are introduced at a ratio of 15: 2: 1.5 wt%.

Wherein the carrot and licorice are further added in step c).

The onion, apple, carrot and licorice are added at a weight ratio of 2: 1.5: 0.3: 0.03.

In addition, the present invention provides a rice gum prepared by mixing the rice seasoning solution with rice, raising the rice for the rice gum, and raising the ingredients of the rice gum.

Wherein the rice for Kimbap is mixed with rice bran for Kimbap at a weight ratio of 22: 1.

The kimbab prepared by using the seasoning solution for kimbab prepared according to the embodiment of the present invention has a good effect of removing the unique flavor generated when the onion is extracted with the heated oil with good digestion, have.

FIG. 1 is a flowchart showing a method of manufacturing seasoning for kimbap according to an embodiment of the present invention.

According to Wikipedia, "Kimbab is a food that is flavored with salt and sesame oil, sliced into pieces with ingredients such as spinach, radish, carrots and eggs, and cut into pieces" (https://en.wikipedia.org/wiki/%MIEA % B9% 80% EB% B0% A5).

Because the kimbap is rolled out by pressing the rice, the amount of rice that goes into a line of rice is fed into the rice or more. It is common to eat Kimbab in the cold state with such air or more rice, but the digestion may be difficult due to the way of taking cold. In addition, kimbap is a lot of liver transplantation because it is often consumed quickly and without chewing enough, it may be difficult to digest because of this type of ingestion. In addition, the kimbap is made by pressing the rice in the kimchi so that it does not break or loose when it is made, and it is made by pressing the kimbap while pressing it with the kimchi. The kimbab produced in this way has high density and may not be well digested if not chewed.

The present invention makes it possible to provide a kimbap which can be easily ingested by aged people and people with weak digestive power, and which can be helpful in digestion by producing a seasoning liquid which can be easily digested during the preparation of gimbap.

On the other hand, onion has the effect of promoting digestion. Especially, the pungent taste and the irritating odor which is unique to the onion helps the secretion of digestive juices and facilitates the metabolism by the ingredient called allyl alcohol (http://terms.naver.com/entry.nhn?docId=1993050&cid=48180&categoryId = 48248). Quercetin is a kind of flavonoid, which is known to have a strong antioxidant effect, making blood vessels resilient and lowering blood pressure. Allysine, one of the components of onion, acts to increase the absorption of vitamin B1. In addition, the onion contains glucokinin, a component that lowers blood sugar, and can have a favorable effect on diabetes. The present invention can utilize the effect of promoting the digestive action as described above by making the ingredients of the onion be included in the seasoning liquid for seasoning the rice of the Kimbap. However, when onion ingredients are extracted by using heated cooking oil, and when the rice for kimbap is extracted using the oil extracted from the onion components, in the oil extracted from the onion components due to the onion, the kimbap has a strong flavor of the roasted onion And there is a problem that various kimbap can not be developed. Such a strong flavor may have some rejection because it is similar to a champon flavor.

Kimbap contains basic ingredients such as eggs, ham, carrots, radishes, fried fish, cucumbers, burdocks, and fish cakes. When other special ingredients are included, they are named after the ingredients. Among the types of kimbap that are derived and classified in this way, there are tuna kimbap, cheese kimbap, beef kimbap, kimchi kimbap, anchovy kimbap, bean sprouts kimbap, In addition, many kimbab cookbooks introduce kimbab which contains various ingredients in addition to basic ingredients. There are some exotic ingredients such as avocado, pineapple, asparagus, and mango. Kim has been making various attempts to incorporate various food ingredients introduced in Korea into Kimbap in this way (Samsung editorial department, , Samsung Press, 2010). Various attempts have been made to apply various kinds of ingredients to kimbap. However, there is a problem in that various attempts as described above can not be performed when a strong flavor such as cinnamon flavor is given to kimbap rice.

The present invention provides a seasoning for Kimbap which has an effective ingredient of onion extracted so as to have an effect that helps on the efficacy of the onion, in particular, digestion, but does not interfere with the flavor of the kimbap, do.

Hereinafter, a seasoning solution for kimbap according to an embodiment of the present invention and a method for manufacturing a kimbap using the same will be described with reference to FIG.

first. Onion, apple, etc. are prepared in the cooking oil (S10). Onion, carrots, apples and licorice are added to extract each ingredient with cooking oil. Onions, carrots, and apples are washed, the water is removed, and the skin is finely chopped and prepared.

Apples are known to reduce halitosis after onion or garlic ingestion. Apples contain polyphenols, which can break down compounds that have a unique onion flavor (http://www.therabreath.com/articles/fresh-breath-happenings/apples-reduce-bad-breathin-a-way -4429 /). As a result of various experiments by the present inventor, we found apples as a material capable of improving the fresh taste while reducing the unique flavor of the onion. Apples are alkaline foods, have fewer calories and contain a lot of good ingredients. Dietary fiber prevents harmful cholesterol build up in the blood vessels and helps prevent atherosclerosis by increasing beneficial cholesterol. In addition, potassium helps to prevent and treat hypertension by releasing salt in the body. Pectin, a water soluble dietary fiber, also increases the viscosity of gastric juices and excretes malignant cholesterol to suppress the rapid increase in blood pressure. Phenolic acid prevents stroke by neutralizing unstable harmful oxygen in the body. Ketethine in apples strengthens pulmonary function and protects lungs from tobacco smoke and pollutants. It also contains organic acids to remove fatigue substances and vitamin C, which is good for skin care.

Carrots are root vegetables. Carrots are vegetables used for many purposes. They can be cooked with other foods, used singly, or served raw or cooked. Carrots are a rich source of vitamin A, adding color and flavor to many foods, and containing high sugar content. There are Grelot, Chatenay, Nantaise, Hollande, etc. (Carrot) (Carter) (November 11, 2010, Baeksan Publishing Co.)). Using the carrots with apples, sweetness is added to seasonings for Kimbap, and vitamin A, which is a fat-soluble vitamin, can be obtained together.

Licorice is a medicinal plant with an unusual smell and taste. In addition, licorice harmonizes the toxicity of all medicines so that the medicinal effect can be seen well, and it regulates the heat and fragility of the book, makes all the blood vessels communicate well, and strengthens the muscles and bones (Licorice licorice [licorice] ). Licorice is known to be effective against gastric neuropathy by controlling the intestines to smooth the metabolism and to stabilize the nerves. Licorice is said to have helped to prevent gastrointestinal damage by other medicines. When used as a supplement, it also has the ability to increase the effectiveness of the pill and to control the excessive effects of the drug (http://www.sommeliertimes.com/news/articleView.html?idxno=3906). That is, licorice ingredient is added to Kimbap seasoning solution to help stomach health.

The set amount of cooking oil is heated by the fire (S20). Onion, carrots and apples prepared in the cooking oil having reached 100 ° C to 180 ° C are introduced (S30). It is preferable to add the edible oil, onion, carrot, apple and licorice to the cooking oil so that the mass ratio is 15: 2: 1.5: 0.3: 0.03. For 16L of cooking oil, add 2kg of onion, 1.5kg of carrot, 300g of apple, and 30g of licorice. The proportion of the onion is an amount that the onion's ingredient can help digestion but does not hurt the taste of the kimbap finally produced due to excessive flavor. Apples remove the unique flavor of the onion, while the final seasoning can add a fresh flavor. Carrots and liquorice can also be added to the sweetness without harming the flavor.

The onion, carrots, apples and licorice prepared in the above-mentioned cooking oil heated to the above mass ratio are put into the oven, and heated until the charged material becomes dark brown (S40). It is preferable to heat for 1 hour and 45 minutes to 2 hours after the start of boiling.

In step S40, the ingredients are removed from boiled cooking oil extracted with onion, carrot, apple, licorice ingredient (S50) and cooled to room temperature (S60). Then, sesame oil is added and mixed (S70). It is preferable to add the mixture at a volume ratio of 350 ml of sesame oil per 16 liters of edible oil.

The preparation method of Kimbap using the Kimbab seasoning liquid prepared as described above is as follows. Put 110g of rice on a line of gimp and 5g of the seasoning for kimbap. On the kimchi, the Kimbab rice mixed with the Kimbab seasoning solution is spread out well and the rice as the inner material is used as an inner material such as egg, ham, carrot, radish, fried fish, cucumber, burdock, fishcake, sesame leaf, beef roast, anchovy roast, And then roll the roll well to finish Kimbap.

When Kimbap is manufactured using the Kimbab seasoning solution according to the present invention, the ingredients can be freely combined and selected according to taste, taste, and preference, and the flavor of the selected ingredients can be saved. In addition, the onion contains the emulsified ally component, and the carrot can promote the digestive action including the beta carotene ingredient. The quercetin component of onion and the beta carotene ingredient of carrots are effective in preventing sugar beet. The beta-carotene ingredient of carrots is fat-soluble vitamin and is heated together with cooking oil, so a useful beta-carotene ingredient can be effectively extracted into kimbap seasoning.

Comparative Example 1

Instead of the seasoning solution for kimbap according to the embodiment of the present invention, as in a general kimbap recipe, rice gum for rice was mixed with sesame oil and then rice gum was prepared.

Comparative Example 2

Instead of the seasoning liquid for kimbap according to the embodiment of the present invention, only onion was put into boiling cooking oil, and then the rice for kimbap was rubbed with the seasoning liquid prepared by the same method to prepare rice gibs.

Evaluation example

Evaluation example: Sensory evaluation of kimbap

The kimbab prepared according to the example of the present invention and the kimbab of the comparative examples 1 and 2 were subjected to a sensory test. Specifically, a sensory test was conducted on 50 trained assessors, and the taste, odor, digestibility, and overall preference were evaluated by a 5-point method, and the scores were averaged for each item, as shown in Table 1 below. Here, the higher the score of each item, the higher the preference of the item.

Example Comparative Example 1 Comparative Example 2 flavor 4.9 3.7 2.5 smell 4.7 4.1 1.7 Digestibility 4.2 2.8 4.1 preference 4.8 3.2 2.9

Referring to Table 1, the kimbab prepared in the Example was superior to the Kimbap in Comparative Example 1 in all test items such as taste and digestibility. The kimbab prepared in the Examples was superior to the Kimbab in Comparative Example 2 in all test items such as taste and smell.

Claims (6)

a) preparing the onion and apple by slicing the onion;
b) heating the set amount of cooking oil;
c) adding the onion and apple prepared in the step a) to the cooking oil heated to the set temperature in the step b), and heating the heated oil;
d) heating the onion and apples added in step c) until they change to brown, removing the onion and apples, and cooling to room temperature; And
e) adding sesame oil to the cooking oil cooled in step d)
Wherein the cooking oil, the onion, and the apple have a mass ratio of 15: 2: 0.3 in step c). delete The method according to claim 1,
In step c), the carrot and licorice are further added,
Wherein the carrot and licorice are removed together in step d). delete A rice gum prepared by mixing the Kimbab seasoning solution and rice prepared in the above item 1, and then raising the rice gibbons on the kim and raising the gibb rice ingredients. 6. The method of claim 5,
Wherein the rice for kimbap is mixed at a weight ratio of 22: 1 with a seasoning for rice-kimbap.

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