KR20050000961A - A heated 'Roast Kimbab' and its manufacturing method - Google Patents

Abstract

PURPOSE: Heat treated kimbab(rice roll with dried laver) and a manufacturing method thereof are provided, thereby improving hygiene of kimbab, removing fish taste and toughness of dried laver, and improving the taste of kimbab. CONSTITUTION: The method for manufacturing the heat treated kimbab comprises the steps of: preparing minor additive materials for kimbab; spreading the cooked rice on the dried laver; placing the minor additive materials on the cooked rice, transferring the cooked rice on the dried laver onto an iron plate, and slightly roasting it for 10 to 20 seconds; cooling the cooked rice on the dried laver; rolling the cooked rice with the dried laver; and slightly roasting the cooked rice roll with dried laver for 15 to 20 seconds on the iron plate.

Description

Grilled gimbap with heat treatment and its manufacturing method {A heated 'Roast Kimbab' and its manufacturing method}

The present invention relates to heat-treated grilled gimbap, and to producing grilled gimbap by heating on a heating means such as grill, iron plate, or frying pan without using dry laver as it is.

The seaweed is dried seaweed from the sea. When dried seaweed itself is chewed, it has no taste and has a tough feeling, so its taste is low. In addition, dried laver is often exposed to an unsanitary state in the distribution process, usually do not eat only dry laver itself.

When seaweed is used as a food, it is common to eat seaweed with oil, sprinkle some salt, and heat it on fire. Baked laver is very hygienic, chewy, crunchy and sued.

However, when manufacturing toxic gimbap, it is made by using dried laver instead of roasted laver because all the dried laver is broken during the rolling process. However, by using dry laver, you still get the chewy feeling of laver and are also exposed to unsanitary dangers.

In order to solve this problem, in the production of gimbap, there have been studies that introduce the heating treatment of seaweed.

Korean Patent Laid-Open Publication No. 2001-0076107 "Gimbab roasted and roasted rice and its cooking method" refers to a laver produced by mixing half of laver and ordinary laver, each prepared by mixing green seaweed during the manufacture of conventional laver, Among all the seaweeds, half laver containing laver is left uncooked and the rest of laver is left unprocessed. By using this to make gimbap, it improves the taste and nutrition of gimbap, and even if the gimbap is cut, the contents of gimbap It relates to the production of gimbap that does not easily separate and do not dry out.

Republic of Korea Utility Model Registration No. 239769 "Gimbab" forms the egg-like coating on both sides of the conventionally cut gimbap to prevent the inside of the rice grains from scattering in the distribution process, and also bacteria that can be included in the gimbap due to heating of both sides It is about gimbap that can extinguish. However, it does not feel the savory taste and crispness of seaweed.

Like this effort, the present inventors came to the present invention after studying to produce a very hygienic, chewy, crunchy and savory gimbap by heat treatment like a conventional roasting laver.

The present invention increases the adhesion between rice and seaweed by baking seaweed, or conventional seaweed rice, without using conventional dried seaweed during the production of gimbap, solves the problem that seaweed falls from rice, and is unsanitarily distributed on the market. This is to compensate for the shortcomings of dry laver.

In addition, to roast the seaweed to use it in gimbap or to bake the traditionally produced gimbap to feel the savory taste and crispy feeling of seaweed,

The present invention relates to heat-treated grilled gimbap, and to producing grilled gimbap by heat treatment on a grill, iron plate, or frying pan without using dry laver as it is.

That is, the process of preparing the ingredients of gimbap that is used in the production of conventional gimbap,

Spread the rice well on top of the normal dried laver, put the ingredients used in the production of ordinary gimbap,

First, bake it on low heat for 10 to 20 seconds using a heating means such as a grill, iron plate, or a large frying pan.

The process of cooling the above-baked thing to the extent that it is not hot so that handling is convenient,

Put it on gimbal and roll it to make gimbap,

It relates to a heat-treated grilled gimbap consisting of a step of placing the molded gimbap again on the heating means and baking for 2 to 15 seconds on a low heat.

The finished gimbap may thereby complete the manufacturing process, or may be sliced to a size that is easy to eat and placed on the heated water unit to bake for 20-30 seconds on a low heat.

Similarly, by baking the traditional gimbap on the market for 20-30 seconds on a low heat, it is possible to make crispy, savory and hygienic gimbap.

As a result, as the adhesion between the laver and the rice becomes higher due to the heat treatment, the laver of the laver is more easily formed, and the laver and crispy feeling of the laver is produced.

By enumerating the Examples and Comparative Examples of the present invention will be intended to help more specific understanding.

(Example 1)

In the same manner as the subsidiary materials used in the production of ordinary gimbap, egg grounds were baked and cooked ham, cucumber, spinach, beef, and radish.

Then, the cooked rice was spread evenly on the normal dry laver.

The ingredients of the cooked gimbap were placed on the rice in a nice manner, and then placed on an iron plate and baked for 15 seconds on a low heat. It is desirable to bake for 10 to 20 seconds, so that the rice and the seaweed can have a close adhesion without burning the seaweed.

The roasted laver is hot and can not be processed, so it is cooled enough for the cook to handle.

After cooling to some extent so as to be able to process, it was molded to have a form of gimbap by placing it on ordinary gimbal and rolling it. The molded gimbap was baked for 15 seconds on a low heat using heating means, just like roasting laver. It is preferable to bake in 15 to 20 seconds, as described above, to fix the shape of the molded gimbap without burning steam.

As a result, it was possible to prepare a gimbap of crispy and crispy feeling, and also to produce a gimbap that can prevent the risk of upset stomach, diarrhea, food poisoning due to the heat treatment.

(Example 2)

The gimbap prepared in Example 1 was sliced into an easy-to-eat size and placed on an iron plate and baked for 20 seconds. It is preferable to bake for 20-30 seconds, because the rice is not browned and burned, and the seaweed is suitable for baking crispy.

(Example 3)

The gimbap prepared in Example 1 was put on a buttered iron plate and then baked for 10 seconds.

(Example 4)

The gimbap prepared in Example 2 was put on a buttered iron plate and baked for 10 seconds.

(Example 5)

The triangular gimbap sold on the market was grilled over low heat for 20-30 seconds.

Ordinary triangular gimbap was very uncomfortable to eat well off the steamed rice. However, the heat-treated triangular gimbap prepared through the present embodiment has excellent adhesion between laver and rice, and was easy to eat because rice and laver did not fall easily.

(Comparative Example 1)

In a conventional dried laver, oil mixed with salt and sesame oil was applied and baked in a low heat for 10 to 15 seconds. The baked laver was prepared in the same manner as the general gimbap manufacturing method.

As a result, all the seaweed was broken, and the delicious gimbap could not be formed.

The present invention is to increase the adhesion between the rice and seaweed by baking the seaweed, or conventional gimbap without using the normal dry seaweed during the production of gimbap, it is possible to solve the problem that the seaweed falls from the rice, and also unsanitary distribution The shortcomings of dry laver, which are supplemented by heating, can be hygienic and provide roasted gimbap that can prevent the risk of stomach upset, diarrhea and food poisoning.

In addition, by roasting laver or ordinary gimbap, it is possible to remove the fishy and chewy chewiness of dry laver and give the laver a savory taste and a crunchy feeling.

Claims (6)

In the manufacturing method of gimbap, The process of preparing the subsidiary materials used in the normal production of gimbap, After that, the process of spreading the cooked rice evenly over the normal dry laver, The process of placing the cooked gimbap on the rice to look good, then on a griddle, bake for 10-20 seconds over low heat, The process of cooling the above-baked thing to the extent that it is not hot so that handling is convenient, Put it on gimbal and roll it to make gimbap, The method of manufacturing a heated gimbap, characterized in that the process of baking the second step on a low heat for 15 to 20 seconds again put the molded gimbap on the heating means. In the manufacturing method of gimbap, The process of preparing the subsidiary materials used in the normal production of gimbap, After that, the process of spreading the cooked rice evenly over the normal dry laver, The process of placing the cooked gimbap on the rice to look good, then on a griddle, bake for 10-20 seconds over low heat, The process of cooling the above-baked thing to the extent that it is not hot so that handling is convenient, Put it on gimbal and roll it to make gimbap, The process of placing the molded gimbap again on the heating means and bake for 2 to 15 seconds on a low heat, The method of manufacturing the roasted gimbap, characterized in that it consists of the process of slicing the gimbap to a good size to eat, put it on the grill, iron plate, heating means of the frying pan, and further bake for 20-30 seconds on a low heat. In the production of gimbap, Method for producing a heated gimbap, characterized in that it further comprises the step of baking for 20-30 seconds by heating means such as grilling, iron plate, frying pan, etc. Heat-treated grilled gimbap prepared according to claim 1 Heat-treated grilled gimbap prepared according to claim 2 Heat-treated grilled gimbap prepared according to claim 3