KR20100058774A - Bibimbab comprising of main material of ginseng root and its set menu using the same - Google Patents

Abstract

PURPOSE: A method for manufacturing a bibimbap comprising wild ginseng roots as a main material and a bibimbap set mane are provided to have superior comprehensive taste, to increase absorption rate of ginseng effective component. CONSTITUTION: A bibimbap comprises a supplementary material and a processed soup(clear soup flavored with doenjang). The supplementary material comprises wild ginseng 20g, dried shiitake 20g, balloon flower 30g, green pumpkin 30g, bracken 30g, bean sprout 30g, carrot 30g, radish 30g, beef 60g, and egg. The ginseng has maximum saponin content by cultivating the ginseng for 45 ~ 60 days in a cultivator.

Description

Bibimbap consisting of wild ginseng cultured root and its bibimbap set menu {the bibimbab consisting of main material of Ginseng root and its set menu using the same}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bibimbap based on wild ginseng cultured roots and bibimbap set menus, and more particularly, to bibimbap set menus based on wild ginseng cultured roots.

Conventional bibimbap is mostly mixed with sesame oil or perilla oil in beef, bellflower, zucchini, fern, bean sprouts, radish, shiitake, carrots, and eggs in the most suitable amount of rice or barley mixed with rice. Jeonju Bibimbap is known.

However, such bibimbap are directly heated and cooked in a cast iron pot in a restaurant, and the side dish ingredients are put together in a cooked state in a cooked state, or are supplied in a heated food state, or are cooked in a plastic bowl in a cooled state and put into the side dish. It was supplied in a separate side dish bowl, so that the food can be eaten by the diners put rice in the side dish bowl and then add more red pepper paste.

Bibimbap, which is added with 1 to 7% by weight of plum wine containing citric acid in order to promote bacterial sterilization, fatigue recovery, and taste, is disclosed in Korean Patent No. 10-0272742.

In addition, rice made from 18,000 to 19,500 parts by weight of beef 190 to 210 parts by weight, onions 900 to 1,100 parts by weight, leek 160 to 180 parts by weight, Korean soy sauce 650 to 850 parts by weight, Mirim 200 to 300 parts by weight, garlic 40 to 60 parts by weight, ginger powder 4-6 parts, pepper 4-6 parts, beef bone broth 1,800-2,200 parts, fine red pepper powder 80-120 parts, cooking oil 1,800-2,200 parts by weight seasoning sauce, vegetables, herbs Jeonju bibimbap and its manufacturing method characterized in that it is disclosed in Korean Patent No. 10-0569630.

On the other hand, buckwheat sprout bibimbap consisting of buckwheat sprouts, potatoes, vegetables, seasonings, and perilla oil with bibimbap ingredients in rice cooked with grain, serves 170-200g of rice, 40-45g of buckwheat sprout, 30-35g of radish greens, 40 ~ radish for one serving. Buckwheat sprout bibimbap characterized by 50g, cucumber 35-40g, pumpkin 35-40g, red pepper paste 0.5-1 spoon, fried miso 0.5-1 spoon, perilla oil 1-1.5 spoon.

In the above-mentioned prior arts, the selection, sterilization, and cooking process of the root plant wild ginseng culture root of the present invention are not disclosed, and the bibimbap set menu is not disclosed as a separate preferred range.

Furthermore, none of the prior arts discloses a calorie Kcal of one serving of bibimbap.

Patent No. 10-0556999, recently registered in Korea, discloses a herbal plant anther product kit and a method of manufacturing the same, including five rosemary herb rice, flower sprouts, red pepper paste, miso soup, and kimchi soup. It has been disclosed and a method for producing the same is disclosed.

The present invention has been made in view of the above-mentioned objects, and an object thereof is to provide a bibimbap and a method of manufacturing the same, based on wild ginseng cultured root which is a blood pressure stabilizing food.

Another object of the present invention is to provide a set menu containing a preferred country distance as a separate menu in bibimbap mainly made from wild ginseng culture roots, and another object is to disclose the calories (Kcal) of 1 serving bibimbap to eat.

The above object of the present invention comprises the steps of calculating the selection and calories (Kcal) of the bibimbap ingredients mainly based on wild ginseng culture root; Preparing a broth as a bibimbap and a set menu and calculating calories of the broth; Arranging or packaging bibimbap and liquor in a dish or container and providing it to a meal; 55 randomly sampled panels were used to perform sensory evaluation using 7-point scale and to evaluate palatability.

Bibimbap, which is based on wild ginseng culture root of the present invention, has obtained 6.08 (comparative symbol of 4 points) compared to bibimbap of general market, and specifically, appearance symbol 5.49, taste symbol 5.73, flavor symbol 5.83, texture symbol 5.81, feeling after swallowing 5.43 Compared to general bibimbap, the individual functional symbol is not only superior to the whole item, but also has a very good effect in the general symbol diagram. Especially, the wild ginseng rooted in cooking oil and salt cooked with cooking oil and salt to inspire appetite so far. There is an excellent effect of providing a bibimbap to increase the absorption rate of the active ingredient.

Bibimbap ingredients menu set of the present invention is composed of rice, subsidiary materials, seasonings, soups, and the present invention is the selection of bibimbap ingredients and seasoning ingredients, excluding rice, the production and calorie of bibimbap subsidiary ingredients, seasonings and soups and their display There is a characteristic.

More specifically, the bibimbap of the present invention may be any rice, but rice cooked tenderly is preferable, and it is sufficient if it is one air quantity.

 As the bibimbap ingredient of the present invention, 20 g of wild ginseng, 20 g of dried shiitake mushrooms, 30 g of bellflower, 30 g of courgette, 30 g of fern, 30 g of bean sprouts, 30 g of carrots, 30 g of radish, 60 g of beef, and one egg are selected for 1 air (adult basis) of rice. desirable.

The marinade of the present invention is preferably beef marinade 10g of pear juice, 1 teaspoon of sake, 1 teaspoon of soy sauce, ¼ teaspoon of green onion and garlic, ¼ teaspoon of ginger juice, and in addition to the 20g of red pepper sauce It is desirable to choose ½ tbsp sugar, ½ tsp sesame oil, ½ tbsp honey or syrup, ¼ tsp pepper, 1 tbsp water and 3 pine nuts.

As the last set of bibimbap menu of the present invention, for 1 cup of cleared tofu soup (adult standard; 80Kcal) of Korean cabbage 100g, salt ½ tablespoon, ½ tablespoon of salt, ¼ green onion, ¼ red pepper, chopped garlic 1 teaspoon, sesame salt ¼ tbsp, miso 1 tbsp , 1 teaspoon red pepper powder, 5 anchovies (large) and 10 g of kelp 600 ml of water boiled with a choice of 2 cups of boiled (preferably, it is called 'clear earthen soup').

Hereinafter, a method for manufacturing a wild ginseng bibimbap set menu based on the wild ginseng culture root of the present invention will be disclosed.

Example 1 Selection and Preparation of Bibimbap Substances of the Present Invention

The cooked rice of the present invention is made of stiff, 1 air, the processing and cooking method of the bibimbap subsidiary material of the present invention is as follows.

The wild ginseng, which is a bibimbap subsidiary material which constitutes the present invention and is the main ingredient, is a wild ginseng cultured root cultured in an incubator for 45 to 60 days, and a saponin cultured for 50 days having a maximum saponin content, washed with water and immersed in acetic acid solution. After drying, it is most preferable to eat and sensory cut to 2 ~ 3cm.

Cut the bellflower into 0.3 × 0.3 × 5cm, add salt and rub it to remove bitterness.

Slice the zucchini into 0.3 × 0.3 × 5cm, lightly salted and dried.

Bracken cut into 5cm, seasoned with chopped soy sauce, green onions and garlic, and gently roasted with water.

Soybean sprouts take off the tail, trim and add salt and sesame oil.

Slice radish into 0.3 × 0.3 × 5cm and use it with the bean sprouts.

Shiitake mushrooms are immersed in water for 7-8 hours and sliced into 0.3 × 0.3 × 5cm and seasoned with minced soy sauce, green onions and garlic.

Cut carrots into 0.3 × 0.3 × 5cm and use them slightly salted and drained.

Eggs are divided into egg yolk and egg white, put salt and shredded into 5cm lengths.

Example 2 Beef Seasoning

Beef is seasoned with 20g of 60g of beef and seasoned with red pepper paste. Beef seasoning is chopped 40g corresponding to the remaining chopped into 0.3 × 0.3 × 5cm, minced green onion, garlic, soy sauce, sugar, sesame oil, sesame salt, Use seasoning with black pepper.

Example 3 seasoning with red pepper paste

Seasoning pepper paste with cooking oil in a pan, add 20g of minced beef, 10g of pear juice, 1 teaspoon of sake, 1 teaspoon of soy sauce, ¼ teaspoon of green onion, garlic, and ¼ teaspoon of ginger juice until the water is gone. After roasting, add 20g of red pepper paste, ½ tablespoon of sugar, ½ teaspoon of sesame oil, ½ tablespoon of honey or syrup, ¼ teaspoon of pepper, and 1 tablespoon of water, fry again, and add 3 pine nuts.

The sum of calories of adult single-use rice, subsidiary material, beef seasoning sauce and medicinal pepper sauce seasoning sauce prepared in Example 1 to Example 2 was 585 Kcal and the time required for preparation was 1 hour.

Example 4 Preparation of Clear Soy Sauce

Trim and wash 100g of Chinese cabbage, add ½ tbsp of salt to 100 ℃ boiling water, boil it slightly, cut it into 3cm lengths, and squeeze it to remove water.

Chop leeks diagonally, and prepare red peppers finely chopped.

Then add 600 mL of water to a pot, add 5 anchovies and 10 g of kelp, boil for 15 to 20 minutes, and scoop them up. Then, 1 tablespoon of finely crushed soybean paste, 1 teaspoon of red pepper powder, 1 teaspoon of chopped garlic, 1 sesame salt Add a teaspoon and mix evenly, mix the boiled leek cabbage with chopped green onions and chopped red peppers ¼ pieces, and mix together. Serve (aka, "clear soil soup").

It took 40 minutes to prepare the 'clear soil soup' serving (adult) and calories were calculated to 80Kcal.

The manufacturing process according to Examples 1 to 4 of the present invention is shown in FIG.

Example 5 Table Dish

Bibimbap mainly made of wild ginseng cultured root of the present invention is made by simmering red pepper paste after putting it in a bibimbap container (bowl), which is made of 1-air flour cooked with gritty and subsidiary materials described in Examples 2 to 3 and beef seasoning. (Fig. 1A).

At this time, the rice may be put in a separate air or provided as a set menu by providing a clear soil soup (Fig. 1b) described in Example 4 separately.

Example 6 Portable, Passenger Aircraft, Passenger Ship, Travel Table

Unlike Example 5, the bibimbap material described in Examples 1 to 3 is matched with a plastic dish (container) separately manufactured as an example of a portable, passenger plane or passenger ship or travel table for office workers and students. After soaking, the clear soil soup prepared in Example 4 was separately contained in a non-leaking small container, and it was confirmed that the package product was provided as a bibimbap set for eating.

Experimental Example: Sensory Test

The present invention 'Sansam Bibimbap' for measuring 35 degrees, 20 women (7 in 20s, 10 in 30s, 21 in 50s, 17 in 50s) total 55 people according to the 7-point scale method The results of conducting the panel test are shown in Table 1 below.

division Exterior flavor zest Texture Feeling after swallowing General Symbol Invention 5.49 5.74 5.83 5.81 5.43 6.08 Conventional Bibimbap
(Jeonju Bibimbap) 5.10

[Note] 1: Very dislike 2: 3: 4: Normal 5: 6: 7: Very good and the number of panels was multiplied.

The present invention is a very useful invention for the restaurant industry and tourism industry because it has the effect of providing a new bibimbap set menu with excellent sensory effects that has never been so far as the main ingredient of wild ginseng.

Figure 1a is a photograph of the bibimbap mainly the wild ginseng culture root of the present invention.

Figure 1b is a photograph of a clear soil soup that is part of the set menu of the present invention.

Figure 2 is a component of the bibimbap set menu based on wild ginseng cultured invention of the present invention and a manufacturing method thereof.

Claims (3)

1 g of rice, 20 g of wild ginseng, 20 g of dried shiitake mushrooms, 30 g of bellflower, 30 g of zucchini, 30 g of bracken, 30 g of bean sprouts, 30 g of carrots, 30 g of radish, 60 g of beef, 1 egg paste Seasoning sauce, boiled cabbage 100g, salt ½ tbsp, green onion ¼, red pepper ¼, chopped garlic 1 tsp, sesame salt ¼ tbsp, miso 1 tbsp, red pepper powder 1 tsp, anchovy (large) 5, kelp 10 g, water 600 mL Bibimbap made with freshly cooked soup. The bibimbab according to claim 1, wherein the wild ginseng is cultured for 45 to 60 days in an incubator and has a maximum saponin content. Bibimbap menu set consisting of rice, wild ginseng root, bellflower, zucchini, bracken, bean sprouts, chopped radish, shiitake mushrooms, carrots, and chopped eggs, a 40g beef marinade, bibimbap consisting of medicinal red pepper marinade and clear earthenware soup.

Images