KR20010100186A - Sauce for rice pecking with laver and a process for preparing it - Google Patents
Sauce for rice pecking with laver and a process for preparing it Download PDFInfo
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- KR20010100186A KR20010100186A KR1020010066188A KR20010066188A KR20010100186A KR 20010100186 A KR20010100186 A KR 20010100186A KR 1020010066188 A KR1020010066188 A KR 1020010066188A KR 20010066188 A KR20010066188 A KR 20010066188A KR 20010100186 A KR20010100186 A KR 20010100186A
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Abstract
한약재료인 오매(烏梅), 천궁(川芎), 호퇴자(胡頹子) 각각을 고추냉이(겨자)열매와 혼합하여 진공솥에서 증숙(蒸熟)시킨다음 냉각시켜 압착기로 압착하여 각각의 추출액을 얻고 상기 각각의 추출액 중에서 선택된 어느 한가지나 2가지 이상의 추출액을 식초, 고추장, 설탕, 간장, 사이다, 마늘, 사과즙, 레몬즙, 다시다 중에서 선택적으로 사용하는 기존의 식품첨가용 양념(소스)재료에 혼합한 것으로서,Each of the Chinese herbal ingredients, Omae, Cheongung, and Sesame, are mixed with horseradish berries, steamed in a vacuum cooker, cooled, and pressed into a press. Obtain any one or more of the two or more extracts selected from each of the extracts in the vinegar, red pepper paste, sugar, soy sauce, cider, garlic, apple juice, lemon juice, rejuvenation for the existing food additives (source) material selectively used As a mixture,
이상과 같은 김밥 소스는 김밥에 첨가하거나 김밥에 소스를 묻혀서 먹게되면 소스없이 먹던 종래의 김밥보다는 독특한 맛과 향을 음미하면서 먹을 수가 있어서 구미와 식욕을 유발하게 되는 특징이 있다.Kimbab sauce as described above is characterized by causing the taste and appetite can be eaten while savoring the unique taste and aroma than the conventional gimbap eaten without added to the gimbap or buried in gimbap sauce.
Description
본 발명은 김밥용 소스에 관한 것으로서, 특히 김밥속에 첨가하거나 김밥을 찍어서 먹을 수 있는 소스 및 그것의 제조방법을 제공코저 하는 것이다.The present invention relates to a sauce for gimbap, and in particular, to provide a sauce that can be eaten by adding to the gimbap or dipping gimbap, and a method for producing the same.
일반적으로 김밥용 소스는 없고 단지 밥에 간을하고 갖은 야채, 참기름, 깨소금, 당근등을 간이된 밥에 혼합한 것을 기름바른 김으로 싸서 먹는것이 기존의 김밥일뿐 별도로 김밥에 첨가하거나 김밥을 찍어먹기위한 소스는 없었다. 다만 김밥에 국따로 야채나 반찬 따로를 곁들여서 제공하는 예만 있었을 뿐이다. 따라서 종래의 김밥은 갖은 양념이나 야채등을 혼합하여 김밥을 만든다고 하더라도 그 맛의 한계는 크게 벗어나지 않았다.In general, there is no sauce for gimbap, but seasoning with rice and mixing vegetables, sesame oil, sesame salt, carrots, etc. with simple rice wrapped in oily seaweed is the traditional gimbap. There was no source for it. However, there were only examples of serving gimbap with vegetables or side dishes. Therefore, even if the conventional gimbap to make a gimbap by mixing a variety of spices or vegetables, the limit of the taste did not greatly escape.
본 발명은 상기한바와 같은 종래의 김밥의 단순함을 벗어나서 김밥 자체의 맛과 향을 완전히 바꾸거나 찍어 먹어서 바꿀 수 있는 김밥용 소스와 그 소스를 제조하는 방법을 제공코저하는 것으로서 이를 실예를 들어 상세히 설명하면 다음과 같다.The present invention is to provide a method for producing a sauce for gimbap that can be changed by completely changing or dipping the taste and aroma of gimbap itself out of the simplicity of the conventional gimbap as described above as an example in detail The explanation is as follows.
한약재료인 오매(烏梅), 천궁(川芎), 호퇴자(胡頹子)의 줄기와 뿌리를 각각을 고추냉이(겨자)열매와 혼합하여 진공솥에서 약 100℃의 온도로 40∼80분간 증자(蒸煮)시킨 후 식힌다음 다시 진공상태에서 약 100℃의 끓는 물에서 30∼60분간 가열 추출하여 추출액을 얻고 상기 각각의 추출액인 오매와 고추냉이, 천궁과 고추냉이, 호퇴자와 고추냉이 추출액 중에서 선택된 어느 한가지 추출액이나 두가지 이상의 추출액을 식초, 고추장, 설탕, 간장, 사이다, 마늘, 사과즙, 레몬즙, 다시다 중에서 선택적으로 사용하는 기존의 식품첨가용 양념(소스) 재료에 대하여 5∼10wt%를 첨가한 것으로 구성된다.Mix the stems and roots of Chinese herbs, Cheong-gung, Cheong-gung, and lozenge with horseradish berries and cook them for 40-80 minutes in a vacuum cooker at a temperature of about 100 ° C. (蒸煮) and then cooled, and then extracted again by heating for 30 to 60 minutes in boiling water at about 100 ° C. in a vacuum state, and extracting each of the extracts, mae and wasabi, cheongung and wasabi, and fungus and wasabi extract. Add 5-10 wt% of any selected extract or two or more extracts to existing food additive sauces that use vinegar, red pepper paste, sugar, soy sauce, cider, garlic, apple juice, lemon juice, or kelp. It consists of one.
상기에서 진공상태에서 증자시키는 이유는 그 고유한 맛과 향이 변질 및 휘산되지 않으면서 그 속의 고유한 맛과 향이 용이하게 추출되게 하면서 유해한 독성은 해독 및 제독되게 하기 위한 것이고 다시 진공상태에서 끓는 물에서 추출하는 것은 예비로 증자된 재료로부터 그 고유한 맛과 향을 원상대로 많이 추출하기 위한 것이다.The reason for the increase in the vacuum state is that the inherent taste and aroma of the inside can be easily extracted without deterioration and volatilization while the harmful toxicity is detoxified and detoxified, and again in boiling water under vacuum. Extraction is intended to extract as much of the original taste and aroma as it is from the preliminarily increased ingredients.
상기에서 추출시간이나 증자시간은 반드시 제한되는 것은 아니지만 그 시간이내로하면 추출이 덜되고 그 시간이상으로 하게되면 불필요하고 유해한 물질이 추출될 수 있기 때문이다.The extraction time or the steaming time is not necessarily limited in the above, but if the extraction time is less than that time, if it is more than that time, unnecessary and harmful substances can be extracted.
이상의 김밥용 소스는 김밥 제조시에 김밥재료와 혼합하여 김밥을 제조할 수도 있고 기존 방법대로 만들어진 김밥을 본 발명 소스에 찍어 먹을 수도 있는 것으로서, 상기에서 첨가되는 오매, 천궁 및 호퇴자는 공히 그 맛이 신맛과 매운맛, 단맛이 약간씩 있어서 상기한 다른 소스원료의 맛과 고추냉이의 맵고 톡쏘는 맛과 가미되어 새콤달콤 매운맛이 골고루 나기때문에 구미와 식욕을 돋워주게 되고 또한 상기 첨가한 한약재들은 공히 진균, 항균 작용 및 이질, 설사, 혈변, 혈뇨 및 기관지 천식등의 예방 및 치료효과와 혈압강하 효과등이 있어서 김밥을 소스와 함께 먹으면서도 질병예방 및 치료효과등 건강에 유익한 효과를 얻게 되는 것이다.The above gimbap sauce may be mixed with gimbap material at the time of gimbap manufacturing to produce gimbap or dipping gimbap made according to the existing method in the present invention. Sour, spicy and sweet taste is slightly added to the taste of the other sauce ingredients and the hot and spicy taste of wasabi, so that the sweet and sour spicy taste evenly stimulates the taste and appetite, and the added herbs are fungi, Antimicrobial and dysentery, diarrhea, bloody urine, hematuria and bronchial asthma, and preventive and therapeutic effects, such as blood pressure lowering effects while eating gimbap with a source to obtain a beneficial effect on health, such as disease prevention and treatment.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030063576A (en) * | 2002-01-22 | 2003-07-31 | 백은기 | How to Make Gimbap |
KR101354999B1 (en) * | 2011-11-18 | 2014-01-27 | 이상진 | The thereof manufacture method of mustard sauce for gimbap and gimbap |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19980036703A (en) * | 1996-11-19 | 1998-08-05 | 정만숙 | Sauce used for duck and how to prepare duck bath and duck meat using the same |
KR20000010095A (en) * | 1998-07-30 | 2000-02-15 | 이송자 | Sauce for vinegared rice rolled in dried rice or vinegared fish and rice and a process thereof |
KR20000058471A (en) * | 2000-05-31 | 2000-10-05 | 최중호 | a meat dressing |
KR20000072855A (en) * | 1999-05-01 | 2000-12-05 | 이도명 | Pork source manufacturing method |
KR100315718B1 (en) * | 1998-08-24 | 2002-02-28 | 추극식 | Meat seasoning and its manufacturing method |
KR20020023450A (en) * | 2000-09-21 | 2002-03-29 | 이명석 | Functionally-sourced composition and its preparation |
KR20020027666A (en) * | 2000-10-04 | 2002-04-15 | 김영자 | Herbal food composition containing herb medicine material, herb and seaweed |
-
2001
- 2001-10-26 KR KR1020010066188A patent/KR20010100186A/en not_active Application Discontinuation
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19980036703A (en) * | 1996-11-19 | 1998-08-05 | 정만숙 | Sauce used for duck and how to prepare duck bath and duck meat using the same |
KR20000010095A (en) * | 1998-07-30 | 2000-02-15 | 이송자 | Sauce for vinegared rice rolled in dried rice or vinegared fish and rice and a process thereof |
KR100315718B1 (en) * | 1998-08-24 | 2002-02-28 | 추극식 | Meat seasoning and its manufacturing method |
KR20000072855A (en) * | 1999-05-01 | 2000-12-05 | 이도명 | Pork source manufacturing method |
KR20000058471A (en) * | 2000-05-31 | 2000-10-05 | 최중호 | a meat dressing |
KR20020023450A (en) * | 2000-09-21 | 2002-03-29 | 이명석 | Functionally-sourced composition and its preparation |
KR20020027666A (en) * | 2000-10-04 | 2002-04-15 | 김영자 | Herbal food composition containing herb medicine material, herb and seaweed |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030063576A (en) * | 2002-01-22 | 2003-07-31 | 백은기 | How to Make Gimbap |
KR101354999B1 (en) * | 2011-11-18 | 2014-01-27 | 이상진 | The thereof manufacture method of mustard sauce for gimbap and gimbap |
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