KR102471834B1 - Salmon gimbap and manufacturing method for the same - Google Patents

Abstract

The present invention relates to salmon gimbap and a manufacturing method thereof, and more particularly, to prepare gimbap using raw salmon meat, lettuce, cabbage, red cabbage, chicory leaves, and other vegetables to satisfy various tastes and tastes of consumers. It relates to a salmon gimbap of a new recipe that can provide balanced nutrition and a manufacturing method thereof.
The method for manufacturing salmon gimbap according to the present invention includes the steps of preparing rice for gimbap for producing gimbap (S1); Spreading the rice for gimbap on top of seaweed for gimbap (S2); And a step (S3) of preparing gimbap by putting gimbap stuffing containing raw salmon meat on the rice for gimbap and then rolling gimbap.

Description

Salmon Gimbap and its manufacturing method {SALMON GIMBAP AND MANUFACTURING METHOD FOR THE SAME}

The present invention relates to salmon gimbap and a manufacturing method thereof, and more particularly, to prepare gimbap using raw salmon meat, lettuce, cabbage, red cabbage, chicory leaves, and other vegetables to satisfy various tastes and tastes of consumers. It relates to a salmon gimbap of a new recipe that can provide balanced nutrition and a manufacturing method thereof.

More specifically, the texture and flavor of salmon meat can be tasted by using vegetables such as raw salmon meat, lettuce, cabbage, red cabbage, chicory leaves, etc. It relates to salmon gimbap of a new recipe that can easily eat beneficial ingredients and a manufacturing method thereof.

Gimbap is a meal replacement food that can be easily eaten by rolling rice, vegetables, and meat in seaweed, and its consumption continues to increase, and its types are diverse. Kimbap consists of seaweed, rice, and stuffing (various gimbap ingredients, gimbap stuffing), and the taste of gimbap is also determined by seaweed, rice, and gimbap stuffing.

Since these gimbap taste good and are easy to consume, they are often used as a meal substitute in everyday life as well as for outdoor outings such as snacks or picnics. In addition to the above basic ingredients, kimchi, tuna, cheese, etc. It can be added selectively to create a more diverse taste.

In addition, such conventional gimbap is made into a triangle according to its shape and wrapped in seaweed, triangular gimbap made small enough to fit in a child's mouth, nude gimbap in which ingredients are wrapped in seaweed and rice comes out, and bare rice Various types of gimbap are sold, such as chungmu gimbap, which is wrapped in seaweed and served with side dishes separately.

Gimbap is prepared by spreading rice on a flat sheet of seaweed, placing a gimbap filling on top of it, and rolling the seaweed. At this time, pickled radish, egg rolls, carrots, ham, spinach, etc. are mainly used as gimbap filling, but nutrients are usually limited, sales are stagnant due to the relatively familiar taste, and gimbap contributes to the globalization of Korean food culture. Considering this, research on gimbapso that provides new sensuality and palatability should be continued.

On the other hand, Salmon is an anadromous fish that hatches in rivers, lives in the sea, and then returns to the river where it was born to spawn. After maturation, it becomes an adult fish and returns after spawning.

Salmon is popular as a fish for farming because it grows faster than other fish, has strong fertility, and tastes good. It is reported to exert various beneficial functions in our body, such as preventing cardiovascular diseases such as hypertension, arteriosclerosis, and stroke, as well as improving cholesterol levels, improving blood circulation, strengthening immune function, and facilitating brain activity.

In addition, salmon is effective in preventing rheumatism and senile dementia. In particular, salmon contains almost all of the vitamin B group, so it relieves gastrointestinal disorders, improves blood circulation, and is good for fatigue recovery, so the US Daily Time Magazine It is one of the world's top 10 superfoods.

Conventionally, salmon is mainly consumed as smoked salmon processed by smoked smoked method, and it is also used as sashimi, but consumption as sashimi is not much because of its high fat content and lack of lightness. In addition, salmon is a high-quality ingredient that enriches the table, and is enjoyed in a variety of dishes, from smoked, salad, and steak to salt-grilled, a Japanese dish. There is a need to develop a method.

On the other hand, as the standard of living improves, consumers' tastes are also diversifying and becoming more demanding. Moreover, gimbap, which is widely used as a convenience food for teenagers, needs to supply sufficient nutrients to growing adolescents, and there is a need for a method for gimbap to achieve the function of a complete food with sufficient nutrients as a meal replacement food.

Furthermore, in the present situation where various foreign foods such as hamburgers and pizza are changing the dietary culture of not only teenagers but also the entire country, the development of convenience foods that suit our tastes and have sufficient nutrition to counteract foreign foods is essential. It is desperately needed.

In addition, the conventional gimbap is not diverse in its kind, giving consumers a feeling of boredom. Therefore, there is still a need to develop gimbap made of a new recipe that does not simply contain salmon to satisfy the various tastes of consumers.

Korean Patent Registration No. 10-0874244 (2008.12.09) spreads rice widely over seaweed; After removing the oil contained in the tuna can, mixing the roasted tuna with mayonnaise for 30 minutes to 1 hour 30 minutes; A method for producing tuna kimbap is disclosed, comprising the steps of: putting the contents containing tuna mixed with mayonnaise on rice, and then rolling seaweed to prepare gimbap; Korean Patent Registration No. 10-1000979 (2010.12.07) the step of preparing rice for gimbap for producing gimbap; Cooling the prepared rice at room temperature; Spreading and distributing the cooled rice evenly on seaweed for gimbap; Placing other ingredients on the rice; Cutting the seaweed stem pickles to a length similar to that of other materials to put the seaweed stem pickles prepared by the above manufacturing method; Putting seaweed stem pickles between the other ingredients arranged above; And when all the ingredients in the gimbap including the pickled seaweed stems are completed, a method for manufacturing gimbap using pickled seaweed stems is disclosed, comprising the step of rolling the seaweed with the gimbap inside to form a gimbap shape.

In addition, Korean Registered Patent No. 10-1528337 (2015.06.05) discloses a mixture of Cheongyang pepper (Cheongttaengcho), Hongcheongyang pepper (Hongdamengcho), and carrots, pepper and cooking oil are added to stir-fry to prepare the stuffing. The manufacturing process of the cow's milk; A seasoning mixing step of adding seasoning powder mixed with seasoning and dry powder to the soy sauce and then roasting it again; A cooling step of cooling the powdered seasoning mixture at room temperature; A mixing process of sprinkling black sesame seeds on rice and then adding cooled tuna soy sauce and mixing; And a method for manufacturing kimbap by spreading the grated rice on seaweed and then rolling it to produce kimbap is disclosed, and Korean Patent Publication No. 10-2018-0106975 (October 1, 2018) has oyster mushrooms rich in nutrients as gimbapso It contains excellent overall taste and texture, such as taste, texture and aroma, and adds a savory taste due to the inclusion of roasted grain powder. Gimbap containing oyster mushrooms and roasted grain powder and a manufacturing method thereof are disclosed.

Republic of Korea Patent No. 10-0874244 (2008.12.09) Republic of Korea Patent No. 10-1000979 (2010.12.07) Republic of Korea Patent No. 10-1528337 (2015.06.05) Republic of Korea Patent Publication No. 10-2018-0106975 (2018.10.01)

The present invention has been made to solve the problems of the prior art as described above, and by manufacturing gimbap using vegetables such as raw salmon meat, lettuce, cabbage, red cabbage, chicory leaves, etc. to satisfy various tastes of consumers It is an object of the invention to provide salmon gimbap of a new recipe that can provide a balance of taste and nutrition and a manufacturing method thereof.

More specifically, the present invention can taste the texture and flavor of salmon meat by using vegetables such as raw salmon meat, lettuce, cabbage, red cabbage, chicory leaves, etc. It is an object of the invention to provide salmon gimbap of a new recipe that can easily eat the beneficial ingredients of vegetables and a manufacturing method thereof.

The problem to be solved by the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the method for manufacturing salmon gimbap according to the present invention includes the steps of preparing rice for gimbap for manufacturing gimbap (S1); Spreading the rice for gimbap on top of seaweed for gimbap (S2); And a step (S3) of preparing gimbap by putting gimbap stuffing containing raw salmon meat on the rice for gimbap and then rolling gimbap.

In addition, in the method of manufacturing salmon gimbap according to the present invention, the gimbap stuffing containing salmon meat is at least one selected from the group consisting of raw salmon meat, lettuce, cabbage, red cabbage, red pepper sauce, cheese, meat and chicory leaves. It is characterized by including the above.

In addition, the manufacturing method of salmon gimbap according to the present invention, in the step S3, the gimbap filling, spreading lettuce on the central portion of the seaweed for gimbap; Spreading the cabbage on one side of the lettuce and spreading the red cabbage on the other side; Placing the raw salmon meat on the lettuce; Baking and cooking the raw salmon meat with a torch; Sprinkling red pepper sauce on the grilled salmon meat in a zigzag pattern; Placing the cheese on the grilled salmon meat; Placing the meat on top of the cheese; And the step of putting the chicory leaves on the meat meat; characterized in that it is made sequentially and put on the rice for gimbap.

In addition, in the method of manufacturing salmon gimbap according to the present invention, in the step S1, the rice for gimbap is characterized in that the rice for gimbap is supergrim rice made by mixing the supermarine sauce with the rice for gimbap.

On the other hand, the salmon gimbap according to the present invention is characterized in that it is produced by the method of manufacturing salmon gimbap according to the present invention.

According to the salmon gimbap and its manufacturing method according to the present invention having the above configuration, gimbap is prepared using vegetables such as raw salmon meat, lettuce, cabbage, red cabbage, and chicory leaves to satisfy various tastes of consumers. It is possible to provide a salmon gimbap of a new recipe and a method of manufacturing the same that can provide a balanced diet and nutrition.

More specifically, according to the salmon gimbap and the manufacturing method thereof according to the present invention, the texture and flavor of salmon meat can be tasted by using vegetables such as raw salmon meat, lettuce, cabbage, red cabbage, and chicory leaves as a gimbap filling, and not only salmon It is possible to provide a salmon gimbap of a new recipe and a manufacturing method that can easily eat beneficial ingredients of vegetables such as lettuce, cabbage, red cabbage, and chicory leaves.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a manufacturing process diagram schematically showing a method for manufacturing salmon gimbap according to the present invention.
Figure 2 is a photograph showing a state in which a gimbap place is placed on top of seaweed for gimbap in the method for manufacturing salmon gimbap according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the description below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the technical spirit of the present invention will be sufficiently conveyed to those skilled in the art. Like numbers indicate like elements throughout this specification.

1 is a manufacturing process diagram schematically showing a method for manufacturing salmon gimbap according to the present invention, and FIG. 2 is a photograph showing a state in which a gimbap element is placed on top of seaweed for gimbap in the method for manufacturing salmon gimbap according to the present invention.

The manufacturing method of salmon gimbap according to the present invention, in the manufacturing method of salmon gimbap according to the present invention, in the manufacturing method of gimbap, preparing rice for gimbap for producing gimbap (S1); Spreading the rice for gimbap on top of seaweed for gimbap (S2); And a step (S3) of preparing gimbap by putting gimbap stuffing containing raw salmon meat on the gimbap rice and then rolling gimbap. Here, as a known process of making gimbap, a process or step of slicing kimbap made of rolls into 10 to 12 individual pieces of an appropriate size to be eaten; It is natural that it can be configured to further include.

Hereinafter, the manufacturing method of salmon gimbap according to the present invention will be described in more detail step by step with reference to FIG.

1. Preparation step of rice for gimbap (S1);

Make rice for gimbap with rice. The preparation step (S1) of rice for gimbap is not particularly limited in the present invention as a method used in a known method of cooking rice.

In the present invention, the rice for kimbap may be composed of rice for gimbap made by mixing supercarried sauce with the rice for gimbap. The vinegar sauce is prepared by mixing vinegar, sugar, and salt. The weight ratio of vinegar: sugar: salt is preferably 1:0.5 to 1:0.2 to 0.3, and the sauce is 3 to 5 parts by weight based on 100 parts by weight of rice for gimbap. It can be composed of super-cooked rice prepared by adding rice and mixing it well.

Since the salmon gimbap according to the present invention includes raw salmon meat as a gimbap filling, it is preferable to make the chorizo rice prepared using the super rib sauce as the gimbap rice because it has a more rich taste.

2. Spreading rice for gimbap (S2);

Spread the rice for gimbap prepared in step S1 on top of the seaweed for gimbap. Spreading the rice for gimbap (S2) is also a method used in a known method, and is not particularly limited in the present invention.

3. The step of raising the gimbap place and then making the gimbap roll (S3);

After putting the gimbap filling containing raw salmon meat on the rice for gimbap, gimbap is rolled to prepare gimbap. The step (S3) of raising the gimbap element and then rolling the gimbap element is also a method used in a known method, and is not particularly limited in the present invention. In addition, lastly, it can be configured by sprinkling an appropriate amount of sesame salt for decoration.

In the present invention, the gimbap filling may be configured to include at least one or more selected from the group consisting of the raw salmon meat, lettuce, cabbage, red cabbage, red pepper sauce, cheese, taste meat, and chicory leaves. More specifically, In the present invention, the ingredients constituting the gimbap place can be configured to be placed on the rice for gimbap in the following order.

Spreading lettuce on the center of the seaweed for gimbap; Spreading the cabbage on one side of the lettuce and spreading the red cabbage on the other side; Placing the raw salmon meat on the lettuce; Baking and cooking the raw salmon meat with a torch; Sprinkling red pepper sauce on the grilled salmon meat in a zigzag pattern; Placing the cheese on the grilled salmon meat; Placing the meat on top of the cheese; And the step of putting the chicory leaves on the meat meat; can be configured to be made sequentially and put on the rice for gimbap.

In addition, more specifically, with respect to 100 parts by weight of rice for gimbap, 30 to 50 parts by weight of the lettuce, 30 to 50 parts by weight of the cabbage, 30 to 50 parts by weight of the red cabbage, 40 to 60 parts by weight of raw salmon meat, and the red pepper sauce It is most preferably composed of 10 to 20 parts by weight, 5 to 15 parts by weight of cheese, 20 to 30 parts by weight of meat meat, and 5 to 15 parts by weight of chicory leaves.

In the present invention, as a material constituting the gimbap filling, the raw salmon meat may be composed of thawed frozen raw salmon meat or wild or farmed raw salmon meat.

In addition, in the present invention, as a material constituting the gimbap filling, the lettuce is raw and used by cutting it into a suitable size for gimbap. The lettuce is one of the Western vegetables, and its appearance is similar to cabbage, but there is a difference in texture in that it is much softer. It is a vegetable that is mainly used in Western cuisine, and is included in salads, sandwiches, and hamburgers. It is not often used separately in Korean cuisine, but in China, it is also used in stir-fry dishes. Rich in dietary fiber and vitamins.

In addition, as a material constituting the gimbap filling in the present invention, the cabbage is raw and used after being sliced into an appropriate size for gimbap. The cabbage is a vegetable that has been enjoyed since the time of ancient Greece and is native to the Mediterranean coast and West Asia. Along with yogurt and olives, it is considered one of the three major foods for longevity in the West and began to enter Korea in the late 19th century.

In addition, cabbage contains a large amount of vitamin U, which is effective for digestive system diseases such as gastritis and gastric ulcer, and is rich in ingredients such as sulforaphane and indole-3 carbinol, which have the effect of suppressing cancer and strengthening immunity. In addition, it is in the spotlight as a diet food because it is a low-calorie food of 80Kcal per serving and gives a feeling of fullness.

In addition, in the present invention, as a material constituting the gimbap element, the red cabbage is raw and used by slicing it into an appropriate size for gimbap. The red cabbage (赤菜, Brassica oleracea var. capitata f. rubra) or red cabbage is a kind of cabbage belonging to the cabbage family. It is also called ruby ball, but it is red in color and is often used for salads or decorations. Red vegetables can be cooked and eaten in various ways, but they are also delicious raw, so they are finely chopped and eaten as snacks or enjoyed as a salad with other vegetables. In general, compared to cabbage, it is considered a representative healthy vegetable because it is rich in lysine, glucose, and vitamins, which are vegetable proteins.

Red cabbage is rich in vitamin U, an anti-peptic ulcer factor, which is effective in improving gastrointestinal diseases such as gastric ulcer and gastritis, and is rich in selenium, which is effective in restoring liver function, so it is effective in restoring liver function. In addition, red cabbage contains sulforaphane, which suppresses cancer-inducing factors, so it not only prevents cancer, but also inhibits hardening of the heart. can

In addition, red cabbage contains calcium and vitamin K, which are effective in strengthening bones and preventing osteoporosis, and rich in anthocyanin pigments, which are effective in maintaining eye health by maintaining eyesight and protecting the eyes from ultraviolet rays. .

In addition, the cheese as a material constituting the gimbap filling in the present invention is not particularly limited, but can be configured by dividing one slice cheese into 4 parts, and as a material constituting the gimbap filling in the present invention, the meat meat is also Although not particularly limited, it can be configured by using crab meat.

In addition, as a material constituting the gimbap filling in the present invention, only the leaves from which the stems of the chicory leaves have been removed are used raw. The chicory is a vegetable with as many colors, tastes and shapes as its kind. In Korea, it is often used raw for ssam vegetables and salads. Overseas, it is used in a variety of ways, such as grilling or making tea and drinking it. Recently, there is an increasing interest in ssam vegetables in restaurants, and using chicory with different colors, tastes, and shapes in menus can help differentiate menus.

The chicory contains a component called Intybin, which helps in antioxidant, digestion promotion, blood cholesterol level control, and the like. Because of this functionality, chicory has been used as a folk medicine to improve digestive function and purify blood.

As another embodiment of the present invention, the raw salmon meat may be immersed in rice water at 0.5 to 1.5 ° C., aged for 1 to 2 days, and then dried. By aging at a low temperature in rice water under the above conditions, it is possible to absorb active ingredients of fiber and vitamins dissolved in rice water, and to remove fishy smell that may occur in raw salmon meat, especially raw salmon meat thawed after freezing. In order to obtain the effect of rice water, it is preferable to maintain the above temperature and time ranges.

More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) Cook rice for gimbap with rice.

(2) Place 100g of rice for gimbap on top of seaweed for gimbap with a size of about 20x27cm and spread it evenly.

(3) Spread 40~45g of lettuce in the center of laver and lay it out.

(4) Based on the lettuce in the middle, spread cabbage on the top and 30~33g of red cabbage on the bottom.

(5) Thaw the frozen raw salmon meat, cut it as much as the horizontal length of the seaweed, and put about 50g on the lettuce.

(6) Grill the raw salmon meat with a torch and cook it lightly.

(7) Sprinkle about 15g of red pepper sauce on the grilled salmon meat in a zigzag pattern.

(8) Divide 1 slice of cheese into 4 parts on top of the grilled salmon meat and place the 2 sheets on a date.

(9) Place about 25g of crab meat on top of the cheese in a straight line.

(10) Place only about 9g of chicory leaves with the stem removed on top of the crab meat. Here, through the same process as above, the appearance of rice and gimbap place placed on the seaweed for gimbap is shown in FIG.

(11) Roll kimbap with your hands, then decorate with sesame salt as a finishing touch.

In (1) of [Example 1], after making rice for kimbap with rice, add 3g of vinegar sauce to 100g of rice and mix evenly to use the rice for gimbap in the same manner as in [Example 1], except that the rice for kimbap was used. conducted. Here, the vinegar sauce was prepared by mixing vinegar, sugar, and salt in a weight ratio of 1:0.5 to 1:0.2 to 0.3.

In (5) of [Example 1], the same method as in [Example 1] except that frozen raw salmon meat was immersed in rice water at 0.5 to 1.5 ° C, aged for 1 to 2 days, and then drained and used. was carried out.

[Comparative Example 1]

[Comparative Example 1] prepared rice for gimbap and kimbap with ham, pickled radish, spinach, and burdock, which are commonly used as gimbap filling.

[Test Example: Sensory Evaluation]

Sensory evaluation was performed on salmon gimbap of [Example 1] to [Example 3] and general gimbap of [Comparative Example 1]. For the sensory evaluation, a total of 100 consumer panels of 50 adult males and females were selected, and a 9-point scoring method (9: very good, 7: good, 5: normal, 3: bad, 1: Very bad) was evaluated using, and the results are shown in [Table 1].

division texture taste incense full signage Example 1 7.0 7.1 7.1 7.0 Example 2 7.1 7.3 7.4 7.3 Example 3 7.6 7.5 7.7 7.6 Comparative Example 1 5.3 5.2 5.3 6.0

As confirmed in [Table 1], in the case of [Example 1] to [Example 3] according to the present invention using vegetables such as raw salmon meat, lettuce, cabbage, red cabbage, chicory leaves, etc. By configuring it, it was confirmed that it was evaluated much higher than the conventional general gimbap of [Comparative Example 1] in all items of texture, taste, aroma, and overall acceptability.

In particular, in the case of [Example 2], which used rice for gimbap, was evaluated higher in taste, aroma, and overall acceptability compared to [Example 1], and the pretreatment process of immersing raw salmon meat in rice water and aging at low temperature In the case of the rough [Example 3], the texture of raw salmon meat was maintained, and the texture and flavor were better than those of [Example 1] to [Example 2], and the respondents responded that they were very satisfied overall.

Therefore, salmon gimbap according to the present invention can taste the texture and flavor of raw salmon meat by using raw salmon meat and vegetables such as lettuce, cabbage, red cabbage, chicory leaves, etc. The effect of being able to easily eat the beneficial ingredients of can be expected.

The present invention described above is only exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents and alternatives falling within the spirit and scope of the present invention as defined by the appended claims.

Claims (5)

In the method of manufacturing gimbap,
Preparing rice for gimbap for producing gimbap (S1);
Spreading the rice for gimbap on top of seaweed for gimbap (S2); and
A step (S3) of preparing gimbap by putting gimbap stuffing containing raw salmon meat on the gimbap rice and then rolling gimbap,
In the step S3, the gimbap place,
Spreading lettuce on the center of the seaweed for gimbap;
Spreading cabbage on one side of the lettuce and spreading red cabbage on the other side;
Placing raw salmon meat on the lettuce;
Baking and cooking the raw salmon meat with a torch;
Sprinkling red pepper sauce on the grilled salmon meat in a zigzag pattern;
Placing cheese on the grilled salmon meat;
Placing meat on top of the cheese; and
The step of putting chicory leaves on the meat meat; is made sequentially and placed on the rice for gimbap,
The rice for gimbap is composed of rice with extra rice made by mixing 3 to 5 parts by weight of vinegar sauce with respect to 100 parts by weight of rice,
The method of producing salmon gimbap, characterized in that the vinegar, sugar, and salt are mixed in a weight ratio of 1: 0.5 to 1: 0.2 to 0.3.
According to claim 1,
The gimbap filling is 30 to 50 parts by weight of the lettuce, 30 to 50 parts by weight of the cabbage, 30 to 50 parts by weight of the red cabbage, 40 to 60 parts by weight of raw salmon meat, and 10 to 50 parts by weight of the red pepper sauce, based on 100 parts by weight of rice for gimbap. 20 parts by weight, 5 to 15 parts by weight of cheese, 20 to 30 parts by weight of meat, and 5 to 15 parts by weight of chicory leaves.
According to claim 2,
The method for producing salmon gimbap, characterized in that the raw salmon meat is immersed in rice water at 0.5 to 1.5 ° C., aged for 1 to 2 days, and then dried.
delete In gimbap,
Salmon gimbap, characterized in that produced by the method of manufacturing salmon gimbap according to any one of claims 1 to 3.

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