KR101831110B1 - Manufacturing method of kimbob - Google Patents

Abstract

The present invention relates to a laver roll preparing method. More specifically, the laver roll preparing method is used to suppress the generation of spoilage bacteria by the yeast action activated while distributing rice bran fermentation enzymes uniformly over the rice and significantly extending the service life of laver rolls distributed and stored at a room temperature. The laver roll preparing method includes the steps of: a rice preparing step of preparing rice maintained at 30-40°C; a rice bran fermentation enzyme preparation step of mixing 60-80 parts by weight of the ground rice bran prepared by grinding stir-fried rice bran sterilized and heat-treated through a process of stir-frying the rice bran in a stir-frying pot for 20-30 minutes, 20-30 parts by weight of water, and 10-20 parts by weight of milk fermented with lactic acid bacteria, kneading a mixture, preparing a rice bran dough with the mixture, adding the rice bran dough in a fermentation chamber to ferment the dough at 30-40°C for 24-72 hours, drying the fermented product of the rice bran at 30-40°C for 24-30 hours, and grinding the fermented product; and a laver roll preparing step of arranging laver on the floor, arranging a predetermined amount of rice on the laver, uniformly spraying the rice bran fermentation enzymes over the rice maintained at 30-40°C to activate the yeast action by mixing the ingredients, forming a lactic acid bacteria coating layer, and adding fillings thereon to prepare the laver rolls.

Description

{MANUFACTURING METHOD OF KIMBOB}

More particularly, the present invention relates to a method for producing ginger rice, and more particularly, to a method for producing ginger rice, which comprises sprinkling a rice bran fermentation enzyme evenly over rice to inhibit the generation of spoilage bacteria by the action of the yeast activated and greatly extending the preservation period of ginger rice stored and distributed at room temperature The present invention relates to a method of manufacturing a kimbap.

Kimbap is a favorite food of Korean people for snack or portable food. Kimbap is made of Kimbap which is made of ordinary ingredients such as radish, carrot, burdock, cucumber, ham, And it is a representative food that can be easily ingested.

These kimbabs are often taken as food for a short time, such as outdoor trips or trips. However, they are not easy to refrigerate, and when they are stored in a refrigerator, their texture decreases greatly. And it was difficult to extend the distribution period.

In order to keep such room temperature for a long time, vinegar is added to kimbap rice. However, when the vinegar is added to the rice prepared by the general method, the chewing taste of rice gob is remarkably decreased and the vinegar- There was a problem that did not fit the sign.

Therefore, in order to reduce the amount of vinegar added, a method of reducing water content in rice by pouring less water into rice compared to the amount of rice may be used together.

However, when the method of lowering the water content contained in the rice for kimbap by simply reducing the amount of water used for cooking the rice is used, the rice grit is smoothed and brittle, and the texture of chewy texture .

In addition, in order to save the taste of the kimbap, various kinds of kimbap such as eggs, burdock, ham and the like are often used in salt or soy sauce, but only the ingredients such as salt or soy sauce are suitable for various consumers' It was difficult to diversify the flavor of kimbap.

On the other hand, in the prior art Patent Laid-Open No. 10-2011-0025006, sesame oil-coated rice, which is well coated with sesame oil and rice balls, is well mixed with an appropriate amount of sesame oil and a little salt to match the liver Producing; In place of the sesame oil coated rice or sesame oil coated rice thus prepared, glutinous rice made with high quality glutinous rice or a mixture of rice and glutinous rice was prepared in advance for the ingredients such as radish, ham, fish cake, egg, cheese, And rice bran are prepared by adding rice bran to rice gum, and a method of producing ginger rice using the ginger rice as a raw material. However, the ginger rice produced in this manner has a slightly crunchy texture, There is a problem that long-term preservability is also deteriorated.

Japanese Patent Application Laid-Open No. 10-2005-0079938 discloses a method for making kimbap for outdoor use for a long time. In order to carry kimbap for a long time, It is known that the Kimbap can be used as it is, and by doing so, it is possible to prevent Kimbap from being easily deteriorated (damaged) by preventing the inside of the rice and Kimbap from touching each other. However, There is a problem that it is not suitable as a simple form of kimbap because it requires experience of making kimbab at a place or a certain level because it should be done with kimbab.

Japanese Patent Application Laid-Open No. 10-2005-0008232 discloses an anchovy broth containing soybean flour, spinach juice and onion juice, adding sesame seeds and vinegar as needed, stirring the rice, and heating the rice to cook rice Rice, and a method for producing the same. However, there is also a problem in that the texture of the cooked rice is lowered and the preservability is deteriorated for a long time.

(Patent Publication No. 0001) KR 10-2011-0025006 (Patent Literature 0002) KR 10-2005-0008232 (Patent Document 3) KR 10-2005-0079938

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve such a problem, and it is an object of the present invention to provide a method for preparing Kimbap from Kimbap, which is a main ingredient of Kimbap, by spinning Kimbap from raw materials such as radish, carrot, burdock, cucumber, ham, The following rice germ paste is mixed with the following lactic acid bacteria, fermented, dried and powdered, and the rice bran fermentation enzyme is sprinkled evenly on the rice. The kimbap is produced by using the rice having the lactic acid bacterium coating layer formed to inhibit the generation of the spoilage bacteria. The present invention provides a kimbap which can greatly extend the preservation period of the distributed kimbap.

The present invention provides a method of preparing rice, comprising the steps of: preparing rice in a state where the temperature of the rice is maintained at 30 to 40 占 폚; 60 to 80 parts by weight of ground rice flour, 20 to 30 parts by weight of water, and 10 to 20 parts by weight of fermented milk of lactic acid bacteria are mixed with each other, The kneaded rice blend is put into a fermentation chamber, fermented at a temperature of 30 to 40 ° C for 24 to 72 hours, dried at a temperature of 30 to 40 ° C for 30 to 40 hours, and then pulverized into rice flour Enzyme preparation step; The rice was spread on a floor, and then a certain amount of rice was spread on the laver. Then, the rice having the temperature of 30 to 40 캜 was sprinkled evenly over the rice rice fermentation enzyme to activate the yeast action to form a lactic acid bacteria coating layer And a step of raising the inside of the kimbap and rolling the kimbap.

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60 to 80 parts by weight of the rice grind mill, 20 to 30 parts by weight of water and 10 to 20 parts by weight of fermented milk of lactic acid bacteria are mixed and kneaded in a kneader to produce a rice gruel.

The rice kneaded product is added to a fermentation chamber and fermented at a temperature of 30 to 40 ° C for 24 to 72 hours.

The rice husk fermentation product is placed in a drier and dried at a temperature of 30 to 40 ° C for 24 to 30 hours.

The present invention relates to a method for producing kimbap which comprises spreading a kimchi on a floor, raising a certain amount of rice on a kimchi, adding a kimbap made of radish, carrot, burdock, cucumber, The rice bran according to the present invention is prepared by frying and grinding rice gruel, mixing the lactic acid bacteria, kneading the rice gruel with the rice gruel, fermenting the rice gruel, drying and pulverizing the rice gruel fermenting enzyme into rice Which is coated with lactic acid bacteria, is used to make kimbap. Therefore, the preservation period of kimbap stored and distributed at room temperature can be greatly extended by suppressing the generation of spoilage bacteria.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The present invention relates to a method for producing kimbap which comprises spreading a kimchi on a floor, raising a certain amount of rice on a kimchi, adding a kimbap made of radish, carrot, burdock, cucumber, Kimbap is produced by the process of making Kimbap by raising with Kim, and the Kimbab which can be preserved and stored at room temperature can be greatly extended.

1) Preparation of rice

Kimbap is prepared using ordinary rice prepared by adding a certain amount of water to rice and heating it at about 100 ° C for about 30 minutes to about 1 hour. The temperature of the rice is 30 to 40 ° C, which is the temperature at which the lactic acid bacteria can activate Prepare the rice in the holding state.

2) Rice grain fermentation enzyme powder preparation

A) After extracting the rice husk from the brown rice with the rice husk removed, the rice husk is roasted in a frying pot for 20 to 30 minutes, and the rice husk is heat-treated for sterilization to have a soft and sour flavor.

It is known that rice husks contain a large amount of nutritional components such as octacosanol, alpha tocopherol, gamma oruzanol, GAVA, dietary fiber, linolenic acid, betacyesterol, vitamins, minerals and calcium. It is abundant to help digestion and absorption.

(B) The above-mentioned roasted rice flour is put into a pulverizer to finely pulverize the pulverized rice flour as a fine particle, so that rice flour fermentation in the post-process can be easily performed.

(C) 20 to 30 parts by weight of water and 10 to 20 parts by weight of fermented milk of lactic acid bacteria (trade name: Bulgaris) are added to 60 to 80 parts by weight of the above-mentioned rice husks, and the mixture is kneaded in a kneader to prepare optimal fermentation conditions do.

D) The above rice blast dough is put into a fermentation chamber and fermented at a temperature of 30 to 40 ° C for 24 to 72 hours to effect rice silk fermentation which produces a plant digestive enzyme and a metabolic enzyme by a chemical reaction by enzymatic decomposition.

F) The rice husk fermentation product is dried in a drier at a temperature of 30 to 40 ° C. for 24 to 30 hours to remove water, which corresponds to a temperature at which lactic acid bacteria are not killed. The dried rice husk fermentation product And the resulting mixture is pulverized to prepare a rice grain fermentation enzyme comprising the powder.

3) Lactic acid bacteria coating of kimbap rice

The rice rice fermentation enzyme powder is uniformly sprayed on the prepared rice maintaining the temperature of the rice at 30 to 40 ° C to be mixed so that the yeast action is activated. Such rice rice fermentation enzyme gradually becomes a fermentation enzyme by the yeast action A lactic acid bacteria coating layer such as a thin coating of rice is formed.

The rice having the lactic acid bacterium coating layer formed by spraying the rice grain fermentation enzyme inhibits the production of the spoilage bacteria, so that the preservation period of the kimbap stored and distributed at room temperature can be greatly extended.

4) Kimbab manufacturing process

Then, rice bran fermentation enzyme powder is spread evenly on the rice as described above to form a lactic acid bacterium coating layer by a yeast action, and a radish, a carrot, a burdock , Cucumber, ham, eggs, etc., and then rolled together with Kim to produce Kimbap.

That is, in the present invention, the preservation period of the kimbap can be extended by the lactic acid bacteria coating layer formed by adding the process of sprinkling rice bran fermentation enzyme powder to rice during the process of making kimbap.

The Kimbab prepared as described above gradually forms a lactic acid bacterium coating layer on the rice by the yeast action of the rice bran fermentation enzyme sprayed on the rice, and the lactic acid bacteria coating layer suppresses the generation of the spoilage bacteria.

In addition, since a raw material such as radish, carrot, burdock, cucumber, ham, and egg is placed on the rice spread on the above-described kimchi and the rice grain fermentation enzyme powder is sprayed, a lactic acid bacteria coating layer is formed on the rice, It has the effect of forming a lactic acid bacteria coating layer in the material even when being contacted, so that it is possible to extend the preservation period of the kimbap with little influence of the kimbap which is a sub ingredient.

1. Rice prepared as a main raw material for making normal rice gum is prepared. Rice prepared at a temperature of about 35 ° C at which the activation of lactic acid bacterium can be optimized can be prepared, and yeast So that the operation is smoothly performed.

2. Stirring of rice husk The rice husk was roasted for about 20 minutes to be sterilized, and then 70 parts by weight of pulverized rice husks, 25 parts by weight of water and 15 parts by weight of fermented milk of lactic acid bacteria were mixed, And fermented at a temperature of about 35 ° C for 48 hours to produce a rice fermented product.

The rice pulp fermented product is dried at a temperature of about 35 캜 for 24 hours, and the rice pulp fermented enzyme powder prepared by grinding it is prepared.

3. Kimbap was prepared using rice bran-coated rice in which the rice bran fermentation enzyme powder was evenly sprayed on the rice in which the temperature of the rice was maintained at about 35 ° C to allow the rice bran fermentation enzyme to act as a yeast.

The kimbab prepared by the above procedure was found to have a lactic acid bacterial coating layer formed by the yeast action of rice flour fermenting enzyme sprayed on rice and the storage period extension can be evaluated by measuring the number of lactic acid bacteria in the lactic acid bacteria coating layer by the plate counting method over time This is shown in Table 1 below.

        division     24 hours         48 hours      72 hours       Number of lactic acid bacteria  320,000,000 / g    560,000,000 / g    740,000,000 / g

As shown in Table 1 above, it was confirmed that the number of lactic acid bacteria was gradually increased over time in the kimbab prepared by the present invention, and that the increase in the number of lactic acid bacteria suppressed the generation of spoilage bacteria, The results were extended.

The lactic acid bacteria coating layer according to the present invention can increase the texture and nutritional content of the kimbap by fermentation enzymes produced by using rice husks having a high flavor in the rice roots containing a large amount of various nutrients and roasting.

While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (4)

Preparing rice in a state where the temperature of the rice is maintained at 30 to 40 占 폚;
60 to 80 parts by weight of ground rice flour, 20 to 30 parts by weight of water, and 10 to 20 parts by weight of fermented milk of lactic acid bacteria are mixed with each other, The kneaded rice blend is put into a fermentation chamber, fermented at a temperature of 30 to 40 ° C for 24 to 72 hours, dried at a temperature of 30 to 40 ° C for 30 to 40 hours, and then pulverized into rice flour Enzyme preparation step;
The rice was spread on a floor, and then a certain amount of rice was spread on the laver. Then rice flour fermentation enzyme powder was evenly sprayed on the rice kept at a temperature of 30 to 40 ° C to mix the lactic acid bacteria coating layer And a step of raising the inside of the kimbap and rolling the kimbap.

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