KR102014996B1 - Method for preparing GIMBAP - Google Patents

Abstract

The present invention relates to a method for producing gimbap, and more specifically, to reduce the sodium and add flavor and light taste to gimbap, using natural salt containing various minerals of kimbap good for antioxidant activity and prevention of adult diseases Regarding the manufacturing method,
The method for producing gimbap according to the present invention comprises the steps of cooking rice with rice within two days of cutting; After slicing the carrot, put 50 to 60 parts by weight of cooking oil in a frying pan with respect to 100 parts by weight of the chopped carrot, and put 100 parts by weight of the sliced carrot into the frying pan heated to 130 to 180 ° C. for 2 minutes to 5 minutes. Roasting for minutes; Adding natural salt to a frying pan heated to 180 to 230 ° C. and roasting for 5 to 10 minutes, followed by air drying for 1 to 2 hours; 10 to 20 parts by weight of rice is mixed with 100 parts by weight of the naturally dried natural salt, and then heated in a frying pan heated to 180 to 230 ° C. until the surface of the rice mixed with the primary roasted natural salt becomes brown. Roasting step; Mixing with the rice again to beat the roasted natural salt with 2 × 2 mm, evenly sifting the mixture of the rice and the natural salt remaining in the sashimi, and then squeezing the sashimi again; Mixing 5 to 10 parts by weight of the roasted carrots with respect to 100 parts by weight of the cooked rice, and 0.5 to 2 parts by weight of a mixture of rice and sun salt spread on the bottom after stirring; And spreading the mixture of the roasted carrot, rice and sun salt, and evenly mixing the cooked rice on the seaweed, and then putting the ingredients in the seaweed rice.

Description

Method for preparing gimbap {Method for preparing GIMBAP}

The present invention relates to a method for producing gimbap, and more specifically, to reduce the sodium and add flavor and light taste to gimbap, using natural salt containing various minerals of kimbap good for antioxidant activity and prevention of adult diseases It relates to a manufacturing method.

Gimbap can be easily consumed with rice and various foods at the same time. It is easy to carry, and is widely used as a meal substitute during outdoor trips or busy times, and it is widely used as a snack for children because it contains various balanced nutrients. It is food.

Such gimbap is usually prepared by spreading the laver flat, then spreading the rice wide on it, and placing various gimbap ingredients on the spread rice. The main foods used for the kimbap are instant foods such as fish paste, eggs, ham and flavored meat, and burdock, radish, and carrot. Most of the ingredients in the kimbap are salty with refined salt and belong to the high sodium group. There is a risk of causing adult diseases such as high blood pressure, high calories can cause various diseases, including obesity when ingested.

The present invention has been derived to solve the above problems, in the production of gimbab material, to minimize the use of refined salt and to reduce the sodium intake through gimbap instead of using a natural salt containing various minerals, The delicious flavor and light taste make it possible to provide gimbap which is good for antioxidant activity and prevention of adult diseases to help maintain and promote health.

In one aspect of the present invention for solving the above-mentioned problems, a step of making rice with rice within two days of cutting; After slicing the carrot, put 50 to 60 parts by weight of cooking oil in a frying pan with respect to 100 parts by weight of the chopped carrot, and put 100 parts by weight of the sliced carrot into the frying pan heated to 130 to 180 ° C. for 2 minutes to 5 minutes. Roasting for minutes;

Adding natural salt to a frying pan heated to 180 to 230 ° C. and roasting for 5 to 10 minutes, followed by air drying for 1 to 2 hours; 10 to 20 parts by weight of rice is mixed with 100 parts by weight of the naturally dried natural salt, and then heated in a frying pan heated at 180 to 230 ° C. until the surface of the rice mixed with the primary roasted natural salt becomes brown. Roasting step; Mixing with the rice again to beat the roasted natural salt with 2 × 2 mm, evenly sifting the mixture of the rice and the natural salt remaining in the sashimi, and then squeezing the sashimi again; Mixing 5 to 10 parts by weight of the roasted carrots with respect to 100 parts by weight of the cooked rice, and 0.5 to 2 parts by weight of a mixture of rice and sun salt spread on the bottom after stirring; And spreading the mixture of the roasted carrots, rice, and sun salt, and evenly mixed cooked rice on the seaweed, and then putting the ingredients in the gimbap; and providing the kimbap manufacturing method characterized in that it comprises a. .

In the method for producing gimbap according to one embodiment of the present invention, after boiling the spinach at 80 to 130 ° C. for 2 minutes to 3 minutes, 1 to 3 parts by weight of natural salt and 5 to 10 parts by weight of sesame oil are added to 100 parts by weight of spinach. Toss out the ingredients in the spinach,

In the step of putting the ingredients in the gimbap, 3 to 7 parts by weight of radish long cut to a predetermined length with respect to 100 parts by weight of the mixture of the roasted carrot, rice and sun salt, and the rice mixture evenly mixed cooked rice and the spinach Kimbap material containing 10 to 15 parts by weight of the stuffing material can be put,

In addition, after cutting both ends of the cucumber to the length of the unfolded seaweed, cut the cucumber into half, cut into lengths in the longitudinal direction with a predetermined thickness, 70 to 80 parts by weight of the cut cucumber and the natural salt with respect to 100 parts by weight of water Prepare 10 to 20 parts by weight, immerse the cut cucumber in the prepared container containing water, sprinkle the sun salt over the dipped cucumbers, and pickle for 1 hour to 2 hours, drain the pickled cucumbers, drain the water and put in the refrigerator for 2 hours to Toss 5 to 10 parts by weight of sesame oil to 100 parts by weight of cucumber, which is kept for 3 hours and continuously drained, and mixed with the roasted carrot, rice and sun salt, and cooked rice evenly in the step of adding and drying the ingredients in the gimbap. To 100 parts by weight of a rice mixture, 3 to 7 parts by weight of radish long cut to a predetermined length, and 10 to 15 parts by weight of cucumber pickled in sesame oil You can put the ingredients inside the gimbap to include.

The method for producing gimbap according to the present invention can minimize the use of refined salt and reduce the sodium intake through gimbap by using sun salt, which contains various minerals, in preparing most gimbap ingredients. In addition, it is possible to provide gimbap, which is good for antioxidant activity and prevention of adult diseases, to help maintain and promote health.

1 is a manufacturing flow chart illustrating a method for manufacturing gimbap according to the present invention; to be.

DETAILED DESCRIPTION Hereinafter, embodiments of the present invention in which the above object can be specifically realized are described with reference to the accompanying drawings. In describing the embodiments, the same names and symbols are used for the same components, and additional description thereof will be omitted below.

1 is a manufacturing flow chart illustrating a method for producing gimbab according to the present invention, the method for producing gimbab according to the present invention, as shown in Figure 1, large, cooking step, roasting carrot for the mixed rice for gimbap Comprising the first step of stir-fried sea salt, roasting the mixture of primary salt and rice, the step of grinding the mixture of sea salt and rice, the step of mixing the rice for gimbap, and rolling up gimbap to complete the production of gimbap do.

The cooking step may be prepared by a conventional cooking method, in particular, in the present invention, the rice is cooked with rice within two days. Since rice begins to rancid from the moment of milling, rice loses its nutrients as time passes and loses its elasticity, stickiness and moisture. Therefore, the present invention is to make the rice with rice within two days of the road to make the gimbap in the state of elasticity, stickiness and freshness to improve the texture of gimbap and increase the nutritional absorption rate.

In the step of roasting carrots in the kimbap ingredients, the well-washed carrots are shredded with a knife, and then 50 to 60 parts by weight of cooking oil is placed in a frying pan with respect to 100 parts by weight of the shredded carrots, and 100 parts by weight of the shredded carrots are 130 to In a medium heat heated to 180 ℃ put in the frying pan and fry for 2 to 5 minutes.

The natural salt primary roasting step, put into a dalgun frying pan with a 180 ~ 230 ℃ steel fire and roasted for 5 minutes to 10 minutes, and then naturally dried for 1 to 2 hours to remove the water of the natural salt.

After mixing 10 to 20 parts by weight of rice with respect to 100 parts by weight of the natural salt after the first roasting step, put it in a frying pan heated with a strong fire of 180 to 230 ° C, until the outer surface of the rice is brown 1 Stir well the mixture of sun-dried sun salt and rice and fry evenly.

After mixing with the rice and roasting again and beaten with the added flavor to the natural salt with 2 × 2 mm, the mixture of the remaining rice and the natural salt is beaten evenly, and beat again. As such, the step of quenching and stirring the mixture again and again is repeated a predetermined number of times to obtain a natural salt and rice mixture having a uniform particle size.

With respect to 100 parts by weight of the cooked rice, evenly mixed with 0.5 to 2 parts by weight of the natural salt and rice mixture of equal particle size and 5 to 10 parts by weight of the roasted carrots mixed with the flavor of the cooked rice while seasoning the flavor unique to carrots Make sure you feel the texture and texture.

The mixture of stir-fried carrots, rice and sun-dried salt and evenly cooked rice is spread evenly over the seaweed, and then rolled into the kimbap material such as radish to produce gimbap.

Preferably, the spinach is boiled at 80 to 130 ° C. for 2 minutes to 3 minutes, and then 100 parts by weight of spinach is mixed with 1 to 3 parts by weight of natural salt and 5 to 10 parts by weight of sesame oil to prepare the spinach material. In the step of putting the ingredients in the gimbap, 3 to 7 parts by weight of pickled radish long cut to the width of the seaweed with respect to 100 parts by weight of the mixture of the roasted carrots, rice and sun salt and cooked rice evenly mixed, By preparing gimbab by putting gimbab ingredients containing 10 to 15 parts by weight of spinach ingredients, it is possible to easily ingest the rich nutrients of spinach, and to give a unique taste of spinach to gimbap.

Preferably, after cutting both ends of the cucumber to the width of the unfolding seaweed, cut the cucumber into half, cut the length in the longitudinal direction to a predetermined thickness, that is, the length of the long cut radish, then 100 parts by weight of water Prepare 70 to 80 parts by weight of the cut cucumber and 10 to 20 parts by weight of sun salt, immerse the cut cucumber in the prepared container containing water, sprinkle the sun salt over the dipped cucumbers, and pickle for 1 to 2 hours. In the step of removing the cucumber, drain the water, stored in the refrigerator for 2 to 3 hours, and put 5 to 10 parts by weight of sesame oil with respect to 100 parts by weight of the cucumber continuously removed, roasted carrots, 3 to 7 weight of pickled radish long cut to the width of laver to 100 parts by weight of a mixture of rice and sun salt and a mixture of cooked rice By preparing kimbap by adding ingredients of gimbab containing 10 to 15 parts by weight of cucumbers sesame oil and the sesame oil, in the summer of June-September when vegetables such as spinach are easily spoiled, Give Gimbap a cool, crispy texture unique to cucumbers.

<Example>

Based on 100 g of cooked rice, 10 g of roasted carrots and 1.5 g of even-grained rice and sea salt mixture are mixed and spread widely over seaweed, 5 g long radish radish, 12 g cucumber sesame oil, 8 g fried egg, and Topped with 5g fish cake, rolled laver to prepare gimbap.

Experimental Example 1 Sensory Test

Gimbab prepared as an example of the present invention was subjected to the sensory test of conventional commercial gimbap commercially available in Comparative Examples.

The sensory test was evaluated by dividing the texture, flavor, taste, and preference, and a total of 50 men and women were selected from 10 to 50 years old.

The sensory test was evaluated using the 10-point scoring method by dividing the texture, flavor, taste, and preference.

Result of sensory test division Texture zest flavor Symbol Comparative example 7.1 6.5 7.2 6.38 Example 9.2 9.0 9.5 9.21

Table 1 shows the results of the sensory test, meaning that the closer the sensory test value is 10, the better, and the worse the lower the value is.

Looking at the sensory test results according to Table 1, the gimbab of the embodiment of the present invention was further improved, the taste degree was better compared to the conventional gimbab the texture, flavor and taste are sold conventionally. In other opinions of the sensory testers, the rice in the gimbap prepared by mixing the cooked rice, carrot, and rice and sun salt mixture according to the embodiment of the present invention is better than the conventional commercially available kimbab of the comparative example, but the flavor of the gimbap is better and the saltiness is less. And made the overall taste of gimbap better.

As described above, the method for producing gimbap according to the present invention adds flavor to the sun salt through the first and second roasting steps, minimizes the use of refined salt during the manufacturing process of gimbap, and saves most of the ingredients in the gimbap. Sea salt with added flavor and various minerals can be used to reduce sodium intake through gimbap, and the kimbap is good for antioxidant activity and prevention of adult diseases to help maintain and improve health while adding a light taste and delicious flavor to gimbap. It can be provided.

Although some embodiments have been described above by way of example, it will be apparent to those skilled in the art that the present invention may be embodied in many different forms without departing from the spirit and scope thereof.

Accordingly, the above-described embodiments should be considered as illustrative and not restrictive, and all embodiments within the scope of the appended claims and their equivalents are included within the scope of the present invention.

Claims (3)

Cooking rice with rice within two days of cutting;
After slicing the carrot, put 50 to 60 parts by weight of cooking oil in a frying pan with respect to 100 parts by weight of the chopped carrot, and put 100 parts by weight of the sliced carrot into the frying pan heated to 130 to 180 ° C. for 2 minutes to 5 minutes. Roasting for minutes;
Adding natural salt to a frying pan heated to 180 to 230 ° C. and roasting for 5 to 10 minutes, followed by air drying for 1 to 2 hours;
10 to 20 parts by weight of rice is mixed with 100 parts by weight of the naturally dried natural salt, and then heated in a frying pan heated at 180 to 230 ° C. until the surface of the rice mixed with the primary roasted natural salt becomes brown. Roasting step;
Mixing with the rice again to beat the roasted natural salt with 2 × 2 mm, evenly sifting the mixture of the rice and the natural salt remaining in the sashimi, and then squeezing the sashimi again;
Mixing 5 to 10 parts by weight of the roasted carrots with respect to 100 parts by weight of the cooked rice, and 0.5 to 2 parts by weight of a mixture of rice and sun salt spread on the bottom after stirring; And,
After the uniformly spreading the mixture of the roasted carrots, rice and sun salt, and evenly cooked rice on the seaweed, and putting the ingredients in gimbap; rolling method of gimbab comprising the.
The method of claim 1,
After blanching the spinach at a temperature of 80 to 130 ° C. for 2 minutes to 3 minutes, 1 to 3 parts by weight of sun salt and 5 to 10 parts by weight of sesame oil are added to 100 parts by weight of spinach, and the spinach material is prepared.
In the step of putting the ingredients in the gimbap,
Kimbab containing 3 to 7 parts by weight of radish long cut to a predetermined length, and 10 to 15 parts by weight of the spinach material, based on 100 parts by weight of the mixture of the roasted carrot, rice and sun salt, and the rice mixture evenly mixed with the cooked rice Kimbap manufacturing method characterized by putting the ingredients inside.
The method of claim 1,
After cutting both ends of the cucumber to the length of the unfolded seaweed, cut the cucumber into half, cut into long lengths with a predetermined thickness, and then cut 70 to 80 parts by weight of the cut cucumbers and 10 to 10 salts with respect to 100 parts by weight of water Prepare 20 parts by weight, dip the chopped cucumber in the prepared container of water, sprinkle the sun salt over the marinated cucumber, rinse for 1 to 2 hours, drain the pickled cucumber, drain the water and put it in the refrigerator for 2 to 3 hours 5 to 10 parts by weight of sesame oil is added to 100 parts by weight of cucumber, which is stored and continuously drained.
In the step of putting the ingredients in the gimbap,
To about 100 parts by weight of the mixture of the roasted carrots, rice and sun salt and rice mixture evenly mixed with cooked rice, 3 to 7 parts by weight of radish long cut to a predetermined length, and 10 to 15 parts by weight of cucumber pickled in sesame oil Kimbap manufacturing method characterized by putting the ingredients in gimbap.

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