KR20130094142A - Method for manufacturing vitamin kimbab and vitamin kimbab thereof - Google Patents

Abstract

PURPOSE: A manufacturing method of vitamin gimbap is provided to manufacture vitamin gimbap with an excellent functionality of color, flavor, taste and texture etc. CONSTITUTION: Steamed rice is manufactured by mixing 0.5-1 parts by weight of vitamin powder, 0.1-0.5 parts by weight of saline, 40-70 parts by weight of water and 100 parts by weight of rice. Steamed rice for gimbap is manufactured by mixing 10-15 parts by weight of sesame oil, 10-15 parts by weight of olive oil, 3-8 parts by weight of perilla seeds and 100 parts by weight of the steamed rice. Vitamin gimbap is manufacture by placing the steamed rice for gimbap, adding gimbap filling and rolling the steamed rice for gimbap and gimbap filling into a roll shape.

Description

Method of manufacturing vitamin gimbap and vitamin gimbap prepared by the same {METHOD FOR MANUFACTURING VITAMIN KIMBAB AND VITAMIN KIMBAB THEREOF}

The present invention relates to a vitamin gimbap manufacturing method and a vitamin gimbap prepared thereby. More specifically, the present invention relates to a vitamin gimbap manufacturing method and a vitamin gimbap prepared by the addition of vitamin powder to provide enhanced nutrition, excellent functionality such as color, flavor, taste, texture.

The human body cannot synthesize most of the vitamins and minerals that are essential for the health of the human body. Therefore vitamins and minerals must be obtained from external sources. Vitamin and mineral nutritional supplements have been regarded as accepted methods that meet accepted medical and health standards because they generally do not consume food that continuously provides the essential daily needs of vitamins and minerals.

Vitamin tree (Hippophae rhamnoides L.) is a small, tall deciduous shrub or tree growing in the harsh and difficult natural environment, such as droughts, fields, extreme temperatures, and barren areas in China and Mongolia. It is also called willow, black thorn, and sea buckthorn. It is a perennial fruit and leaf, and has long branches and brown thorns. Its scientific name is Hippophae rhamnoides L. Its name is Sea-buckthorn and Seaberry, and it is called tinnitus and saepuk. Vitamin tree contains more than 200 times more vitamin C than apples. In addition, it contains tannins, various vitamins and 18 kinds of amino acids. In particular, the leaves of the vitamin tree contains a high amount of tannins, and contains a large amount of flavonoid-based compounds, such as tyroside, which is excellent in antioxidant effects, and is known to be rich in vitamin C, fat, fiber, amino acids, and minerals.

On the other hand, gimbap is a food wrapped with various ingredients in seaweed, and it is made with gimbap so that various foods such as radish, eggs, fish cakes, carrots, and spinach can be easily obtained. will be. These gimbap have a good taste and are easy to eat, so they are frequently used as a substitute for snacks and picnics, as well as in everyday life.In addition to the basic ingredients, kimchi, tuna and cheese can be used. It can be optionally added to give more flavor.

Thus, the present inventors have applied vitamin tree extract to gimbap ingested in daily life, and attempted to develop gimbap that can be easily supplemented with vitamins without a supplement.

An object of the present invention is to provide a method for producing vitamin gimbap excellent in nutrition by adding vitamin powder.

Another object of the present invention is to provide a method for producing vitamin gimbap excellent in functionality such as color, flavor, taste, texture.

Still another object of the present invention is to provide a vitamin gimbap prepared by the above method.

One aspect of the present invention relates to a method for preparing vitamin gimbap. The vitamin gimbap manufacturing method comprises the steps of (a) preparing rice by mixing rice, vitamin powder, salt and water; (b) adding sesame oil, olive oil and perilla to the prepared rice and mixing them; And (c) adding gimbabso to the mixture of step (b) and rolling it into a roll to produce gimbap.

In step (a), 100 parts by weight of rice is characterized in that 0.5 to 1 parts by weight of vitamin powder, 0.1 to 0.5 parts by weight of salt and 40 to 70 parts by weight of water.

In step (b) it is characterized in that 10 to 15 parts by weight of sesame oil, 10 to 15 parts by weight of olive oil and 3 to 8 parts by weight of perilla sesame to 100 parts by weight of rice.

Another aspect of the invention relates to a vitamin gimbap, characterized in that prepared according to the production method.

The gimbap prepared by the present invention provides enhanced nutrition by adding vitamin powder, and has excellent functionality such as color, flavor, taste, texture, and the like.

It will be described in detail step by step the vitamin gimbap manufacturing method according to the present invention.

Here, unless otherwise defined in the technical terms and the scientific terms used, those having ordinary skill in the art to which the present invention belongs have the same meaning as commonly understood by those skilled in the art.

(1) vitamin powder manufacturing step

Vitamin powder used in the present invention is prepared using the leaves and stems of the vitamin tree. After washing the leaves and stems taken from the vitamin tree and freeze-dried for 1 week at a temperature of 0 ~ 5 ℃, cut the freeze-dried leaves and stems 1 ~ 2cm, and then prepare in powder form in a grinder.

(2) Rice Production Process for Gimbap

100 parts by weight of rice was washed three to four times, and then 0.5 to 1 part by weight of vitamin powder and 0.1 to 0.5 parts by weight of salt were added and mixed uniformly. Then, 40 to 70 parts by weight of water was added to soak for 30 minutes and steamed to prepare rice. When the vitamin powder is added in the above range, the object of the present invention can be easily achieved.

10 to 15 parts by weight of sesame oil, 10 to 15 parts by weight of olive oil and 3 to 8 parts by weight of sesame oil are added to 100 parts by weight of the prepared rice, and uniformly mixed using a spatula to prepare rice for gimbap. The sesame oil and olive oil is no longer deprived of water in the rice coating coating to stop the beta of starch or progress slowly, there is an effect of offsetting the sticky and savory taste of sesame oil.

(3) Gimbap beef manufacturing stage

Kimbab cow of the present invention consists of fish paste, radish, carrot, burdock, ham, flavor meat, eggs.

The fish paste is made of salty, sugar, starch, sake, etc. in crushed fish meat with the main ingredients such as white squid and squid as the main ingredients, and is steamed, baked, or fried. In the present invention, the fish paste is added to the soy sauce, syrup, cooking oil, and water mixed solution to boil for 30 to 40 minutes at medium heat.

The radish contains a lot of vitamin C, in the present invention can be used for radish prepared for gimbap.

Carrots are rich in vitamin A and vitamin C. They taste great and are used in herb kimchi salad and western dishes. In the present invention, carrots are used by marinating in salted water for 10-20 minutes.

The burdock recipe is prepared by making or pickling pickles. The root contains inulin and some palmitic acid. In Europe, it is used as a diuretic and sweating agent. Seeds are used as diuretic when there is a bookkeeping, and as an antidote to sore throat and pox. Burdock in the present invention is added to the burdock in water, soy sauce, sugar and syrup mixture solution to boil for 30-40 minutes at medium heat.

The ham is a processed meat with a unique flavor and antiseptic properties made by salting pork and smoking it as a typical meat product. The main ingredients of ham are proteins and lipids, typical of meat foods. The protein is nutritious because it is an excellent protein evenly containing essential amino acids. Fat is also of white matter, so its use is wide. Ham of the present invention is used by steaming for 20-30 minutes at medium heat.

The meat is made of white fish that can be caught in large quantities such as pollack or early age, and the main ingredient is frozen fish meat (imported meat, early meat) of about 70% or more, crab meat (cochinyl extract pigment), crab flavor (L sodium glutamate) is a processed food added, in the present invention, the taste meat is used by steaming for 20-30 minutes at medium heat.

The egg is rich in high quality animal protein, and the yolk contains vitamin A, vitamin D, vitamin E, phosphorus, calcium, and the like. In the present invention, the egg white and the yolk of the egg are uniformly mixed and used.

The gimbapso may be used by adding or replacing herbs or other herbs such as spinach in addition to the above ingredients, but since the type of herbs is fast, the shelf life does not exceed one day unless stored at an appropriate temperature, which may cause food poisoning. Can be.

(4) Gimbap manufacturing stage

Spread the baked laver, put the rice for kimbap prepared in step (2) and spread the rice evenly using a spatula, etc., spread the sesame leaves on both sides and put the kimbapso prepared in step (3) on the sesame leaf. Rolling the laver in the form of a roll to prepare a gimbap.

Another aspect of the present invention relates to a vitamin gimbap prepared by the above method. Vitamin gimbap prepared by the manufacturing method of the present invention is excellent in taste and aroma, and contains vitamin powder to provide excellent nutrition.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to preferred embodiments of the present invention. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited to the following examples. Details that are not described herein will be omitted since those skilled in the art can sufficiently infer technically.

Example 1: Preparation of Vitamin Gimbap

1 kg of leaves and stems were collected from the vitamin tree, washed and freeze-dried at a temperature of −5 ° C. for 7 days.

1 kg of rice was washed three times, and then 5 g of vitamin powder and 6 g of natural salt were added and mixed uniformly. Then, 500 g of water was added to soak for 30 minutes and steamed to prepare rice. 130 g of sesame oil, 130 g of olive oil and 50 g of sesame oil were added to the prepared rice, and uniformly mixed with a spatula to prepare rice for gimbap.

Add the burdock to the mixed solution of 20g of soy sauce, 20g of starch syrup, 20g of cooking oil, and 100g of water, boil at medium heat for 30 minutes, and then slice.

Pickled radish uses pickled radish prepared for gimbap.

Chop carrots and pickle in 2% brine for 20 minutes.

Burdock is boiled for 30-40 minutes by adding burdock to 100g of water, 20g of soy sauce, 5g of sugar and 20g of starch syrup.

Ham and flavored meats are steamed and steamed in a steamer for 20-30 minutes on medium heat.

Eggs are mixed with whites and yolks, and then chopped and used.

Baking the laver and spread on the floor, put 250g of the prepared rice for the laver to the laver and spread evenly to a thickness of 1.5cm. Spread one raw sesame leaf on the rice and add radish, carrots, burdock, ham, flavor, and eggs on the raw sesame leaves, and pressurize the roll to produce laver.

Comparative Example  One

Gimbap was prepared in the same manner as in Example except that no vitamin powder was added.

Sensory evaluation

In this experimental example, the sensory test was performed on the vitamin gimbap prepared in the examples, and the gimbap prepared in the comparative example. The sensory test was performed on 30 trained sensory test personnel as a ranking test. The sensory test was performed on four scales including color, aroma, taste, and overall preference. The results are shown in Table 1 below.

Item Example Comparative Example color 8.3 7.7 incense 8.5 7.1 flavor 8.2 7.5 Overall preference 8.1 7.1

As shown in Table 1 above, the overall preference of the vitamin gimbap according to the present invention is high in all items, and in particular, it can be seen that the overall preference is very high.

Claims (4)

(a) mixing rice, vitamin powder, salt and water to prepare rice;
(b) mixing the sesame oil, olive oil, and sesame seeds into the rice prepared for gimbap rice step; And
(C) the step of preparing the gimbap rolled into the roll shape by adding the gimbap cow in the (b) step to the laver to the laver;
The method of claim 1,
Vitamin (G) rice production method, characterized in that in the step (a) 100 parts by weight of the vitamin powder 0.5 to 1 parts by weight, 0.1 to 0.5 parts by weight of salt and 40 to 70 parts by weight of water.
The method of claim 1,
Vitamin (g) rice production method, characterized in that in the step (b) adding 10 to 15 parts by weight of sesame oil, 10 to 15 parts by weight of olive oil and 3 to 8 parts by weight of perilla seed in 100 parts by weight of rice.
Vitamin gimbap, characterized in that produced by the manufacturing method according to any one of claims 1 to 3.