KR20150131666A - Manufacturing method of gimbap using seasoned laver - Google Patents

Manufacturing method of gimbap using seasoned laver Download PDF

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KR20150131666A
KR20150131666A KR1020140058686A KR20140058686A KR20150131666A KR 20150131666 A KR20150131666 A KR 20150131666A KR 1020140058686 A KR1020140058686 A KR 1020140058686A KR 20140058686 A KR20140058686 A KR 20140058686A KR 20150131666 A KR20150131666 A KR 20150131666A
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rice
weight
parts
seasoning
seasoned
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KR1020140058686A
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Korean (ko)
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서형욱
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서형욱
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Abstract

The present invention relates to a method for cooking gimbap by using seasoned laver. More specifically, the method for cooking gimbap comprises: a seasoned rice preparing step of mixing rice, salt, seasoned salt, sesame oil, and sesame salt; a seasoned rice spreading step of uniformly spreading the seasoned rice prepared through the seasoned rice preparing step on the upper surface of seasoned laver; a perilla leaf placing step of placing a perilla leaf on the upper surface of the seasoned rice spread through the seasoned rice spreading step; a gimbap material placing step of placing a gimbap material on the upper surface of the perilla leaf placed through the perilla leaf placing step; and a gimbap roll preparing step of rolling the seasoned laver having the gimbap material through the gimbap material placing step into a roll shape. The gimbap prepared through the previous steps by using seasoned laver has less tough texture, improved when compared to gimbap using general laver, and has a flavor of sesame.

Description

조미김을 이용한 김밥의 제조방법 {MANUFACTURING METHOD OF GIMBAP USING SEASONED LAVER}TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a kimbap using seasoning,

본 발명은 조미김을 이용한 김밥의 제조방법에 관한 것으로, 더욱 상세하게는 조미김이 사용되어 일반김이 사용된 김밥에 비해 질긴 식감이 개선되고, 고소한 맛을 나타내는 조미김을 이용한 김밥의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method of producing Kimbap using seasoned roast, which has a tough texture compared with that of ordinary rice roasted with seasoning, .

김밥은 김에 여러 가지 재료를 넣고 말아 싼 음식으로, 김에 밥과 함께 단무지, 달걀, 어묵, 당근 및 시금치 등과 같이 손쉽게 구할 수 있는 재료를 김밥소로 넣고 말아 다양한 음식을 한번에 섭취할 수 있도록 한 것이다.Kimbap is a cheap food that is made by putting various ingredients into kimbap. Kimbab is made with kimbap so that you can easily get various kinds of food such as radish, egg, fish cake, carrot and spinach.

이러한 김밥은 맛이 좋고, 섭취가 간편하기 때문에 간식이나 소풍 등의 야외 나들이 시에는 물론, 일상생활에서도 식사대용으로 많이 이용되고 있으며, 기호에 따라 상기의 기본재료 외에도 김치, 참치, 치즈 등을 선택적으로 첨가하여 보다 다양한 맛을 나타내는 형태로 제조되고 있다.These kimbabs have good taste and are easy to ingest. Therefore, they are widely used as food substitutes in everyday life as well as outdoor activities such as snacks and picnics. In addition to the above basic materials, kimbap, tuna, As a result, they are produced in a form that exhibits a more varied taste.

또한, 상기 김밥은 그 모양에 따라 밥을 삼각형으로 만들어 김으로 싼 삼각김밥, 어린이의 한 입에 들어갈 정도로 크기를 작게 만든 꼬마김밥, 재료를 김으로싸고 밥이 겉으로 나오게 만든 누드김밥, 맨밥에 김을 싸고 반찬은 별도로 내는 충무김밥 등 여러 가지 형태로 제조되고 있다.In addition, the above-mentioned gimp has a triangular shape made of rice in a triangle shape according to its shape, a small gimgimbap small enough to fit into a mouth of a child, a nude gimp wrapped in a gimme with rice, And side dishes are manufactured in various forms such as chungmu kimbap which is served separately.

한편, 최근 현대인들은 웰빙문화를 추구하게 됨에 따라 음식의 맛뿐만 아니라 그 음식이 인체에 미치는 영향에도 많은 관심을 가지게 되었고, 이에 따라 고기 대신 생선과 친환경적인 유기농산물을 즐기고, 외식보다는 가정에서 만든 슬로푸드를 즐겨 먹으며 건강을 유지 및 증진시킬 수 있는 건강식품을 선호하게 되었다.On the other hand, modern people have been interested in not only the taste of food but also the effect of the food on the human body as a result of pursuing a well-being culture. Therefore, enjoying fish and eco-friendly organic produce instead of meat, I prefer healthy foods that can enjoy food and maintain and promote health.

그러나, 상기와 같은 김밥은 주로 김밥소나 김밥의 전체적인 형태에 대한 변화만 있었을 뿐, 건강식품으로서의 개발은 거의 이루어지지 않는 실정이었다. 이에 따라 최근 웰빙문화에 대한 요구에 맞추어 김밥 또한 맛뿐만 아니라 건강의 유지 및 증진시킬 수 있는 건강식품으로의 개발을 요구하게 되었다.However, the above-mentioned Kimbap has mainly changed only the overall shape of Kimbap and Kimbap, and development as a health food has hardly been achieved. Accordingly, in order to meet the needs of the well-being culture, Kimbap has been required to develop not only taste but also health food which can maintain and promote health.

또한, 종래에 김밥은 일반김이 사용되기 때문에, 섭취시에 질긴 식감이 느껴지고, 소화가 잘되지 않는 문제점이 있었다.
In addition, since Kimbap is conventionally used in general kimchi, there is a problem that a strong texture is felt at the time of ingestion, and digestion is not performed well.

본 발명의 목적은 조미김이 사용되어 일반김이 사용된 김밥에 비해 질긴 식감이 개선되고, 고소한 맛을 나타내는 조미김을 이용한 김밥의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method of producing Kimbap using seasoned steaming seasoned steaming seasoned steaming seasoned steaming seasoned steak,

본 발명의 다른 목적은 영양성분이 풍부하게 함유되어 있는 김밥소를 사용하여 건강을 증진시킬 수 있는 조미김을 이용한 김밥의 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a method for producing Kimbap using seasoning steaming which can improve health by using a rice gruel which is rich in nutritional components.

본 발명의 목적은 밥, 소금, 맛소금, 참기름 및 깨소금을 혼합하는 양념밥제조단계, 상기 양념밥제조단계를 통해 제조된 양념밥을 조미김의 상부면에 고르게 펴놓는 양념밥개재단계, 상기 양념밥개재단계를 통해 개재된 양념밥의 상부면에 깻잎을 개재하는 깻잎개재단계, 상기 깻잎개재단계를 통해 개재된 깻잎의 상부면에 김밥소를 개재하는 김밥소개재단계 및 상기 김밥소개재단계를 통해 김밥소가 개재된 조미김을 롤 형태로 마는 김밥롤제조단계로 이루어지는 것을 특징으로 하는 조미김을 이용한 김밥의 제조방법을 제공함에 의해 달성된다.The object of the present invention is to provide a seasoning rice preparation step of mixing rice, salt, salt, sesame oil, sesame oil and sesame seed, seasoning rice prepared by spreading the seasoning rice prepared through the seasoning rice stage on the upper surface of seasoning steak, A step of inserting a sesame leaf through the sesame leaf on the upper surface of the seasoned rice interposed through the step of inserting rice, a step of introducing the step of introducing the step of inserting the rice bran into the upper surface of the sesame leaf interposed through the step of inserting the step And a Kimbap roll manufacturing step of finishing the seasoned Kim having the Kimbap in the form of rolls.

본 발명의 바람직한 특징에 따르면, 상기 양념밥제조단계는 밥 100 중량부, 소금 1 내지 1.5 중량부, 맛소금 1 내지 1.5 중량부, 참기름 2 내지 3 중량부 및 깨소금 2 내지 3 중량부를 혼합하여 이루어지는 것으로 한다.According to a preferred aspect of the present invention, the seasoning rice is prepared by mixing 100 parts by weight of rice, 1 to 1.5 parts by weight of salt, 1 to 1.5 parts by weight of salt, 2 to 3 parts by weight of sesame oil and 2 to 3 parts by weight of sesame do.

본 발명의 더 바람직한 특징에 따르면, 상기 김밥소개재단계는 상기 양념밥개재단계에서 개재되는 양념밥 100 중량부 대비 김밥소 30 내지 50 중량부를 개재하여 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the step of introducing the gimp is performed through 30 to 50 parts by weight of rice bran with respect to 100 parts by weight of the seasoned rice interposed in the seasoning rice interposition step.

본 발명의 더욱 바람직한 특징에 따르면, 상기 김밥소는 캔참치 100 중량부, 옥수수 30 내지 40 중량부, 다진파 45 내지 55 중량부 및 당근 45 내지 55 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the rice gruel is composed of 100 parts by weight of can tuna, 30 to 40 parts by weight of corn, 45 to 55 parts by weight of chopped waves and 45 to 55 parts by weight of carrot.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 김밥소는 오징어채 100 중량부, 고추장 70 내지 90 중량부, 설탕 15 내지 20 중량부, 물엿 45 내지 55 중량부, 물 15 내지 25 중량부, 식용유 25 내지 35 중량부 및 참기름 35 내지 45 중량부를 혼합하여 이루어지는 것으로 한다.
According to a further preferred feature of the present invention, the rice gruel is made of 100 parts by weight of squid, 70-90 parts by weight of red pepper paste, 15-20 parts by weight of sugar, 45-55 parts by weight of starch syrup, 15-25 parts by weight of water, 35 parts by weight and sesame oil in an amount of 35 to 45 parts by weight.

본 발명에 따른 조미김을 이용한 김밥의 제조방법은 조미김이 사용되어 일반김이 사용된 김밥에 비해 질긴 식감이 개선되고, 고소한 맛을 나타내는 김밥을 제공하는 탁월한 효과를 나타낸다.The method of manufacturing Kimbap using seasoning according to the present invention shows an excellent effect of providing Kimbap which has a chewy texture and improved flavor compared to Kimbap using seasoned seasoning.

또한, 영양성분이 풍부하게 함유되어 있는 김밥소를 사용하여 건강을 증진시킬 수 있는 김밥을 제공하는 탁월한 효과를 나타낸다.
In addition, it exhibits an excellent effect of providing a kimbap which can improve health by using a rice gruel which is rich in nutrients.

도 1은 본 발명에 따른 조미김을 이용한 김밥의 제조방법을 나타낸 순서도이다.1 is a flowchart showing a method of manufacturing Kimbap using seasoning according to the present invention.

이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

본 발명에 따른 조미김을 이용한 김밥의 제조방법은 밥, 소금, 맛소금, 참기름 및 깨소금을 혼합하는 양념밥제조단계(S101), 상기 양념밥제조단계(S101)를 통해 제조된 양념밥을 조미김의 상부면에 고르게 펴놓는 양념밥개재단계(S103), 상기 양념밥개재단계(S103)를 통해 개재된 양념밥의 상부면에 깻잎을 개재하는 깻잎개재단계(S105), 상기 깻잎개재단계(S105)를 통해 개재된 깻잎의 상부면에 김밥소를 개재하는 김밥소개재단계(S107) 및 상기 김밥소개재단계(S107)를 통해 김밥소가 개재된 조미김을 롤 형태로 마는 김밥롤제조단계(S109)로 이루어진다.
The method of manufacturing Kimbap using seasoning according to the present invention includes a seasoning rice preparation step (S101) of mixing rice, salt, salt, sesame oil, sesame oil and sesame seeds, seasoning rice prepared through the seasoning rice producing step (S101) (S103); a safflower interposing step (S105) in which a safflower is interposed on the upper surface of the seasoned rice interposed through the seasoning rice interposition step (S103); the safflower interposing step S105 (Step S109), in which the seasoning steaming step is carried out in the form of a roll in the form of a roll, through the step of introducing the step of introducing gimp (step S107) and the step of introducing the gimp (step S107) .

상기 양념밥제조단계(S101)는 밥, 소금, 맛소금, 참기름 및 깨소금을 혼합하는 단계로, 밥 100 중량부, 소금 1 내지 1.5 중량부, 맛소금 1 내지 1.5 중량부, 참기름 2 내지 3 중량부 및 깨소금 2 내지 3 중량부를 혼합하여 이루어지는데, 상기와 같은 성분을 혼합하여 이루어진 양념밥은 짭짤한 맛과 고소한 맛을 나타내어 본 발명에 따른 조미김을 이용한 김밥의 맛을 더욱 향상시킨다.The step of preparing the seasoned rice (S101) is a step of mixing rice, salt, salt, sesame oil, sesame oil and sesame seeds and comprises 100 parts by weight of rice, 1 to 1.5 parts by weight of salt, 1 to 1.5 parts by weight of salt, 2 to 3 parts by weight of sesame oil, And 2 to 3 parts by weight of sesame seeds. The seasoning rice prepared by mixing the above ingredients exhibits a salty taste and a fine flavor, further enhancing the taste of Kimbap using seasoning according to the present invention.

이때, 상기 양념밥제조단계(S101)를 통해 제조된 양념밥은 밥솥에 투입하고 보온 상태로 유지하는 것이 바람직하며, 상기 밥은, 백미, 흑미, 현미 및 보리로 이루어진 그룹에서 선택된 하나 이상으로 이루어진다.
At this time, it is preferable that the seasoned rice produced through the seasoning rice producing step (S101) is put into a rice cooker and kept in a warm state, and the rice is at least one selected from the group consisting of white rice, black rice, brown rice and barley .

상기 양념밥개재단계(S103)는 상기 양념밥제조단계(S101)를 통해 제조된 양념밥을 조미김의 상부면에 고르게 펴놓는 단계로, 조미김의 상부면에 양념밥을 0.5 내지 1 밀리미터의 두께로 고르게 펴놓는 것이 바람직한데, 상기 양념밥의 두께가 0.5 밀리미터 미만이면 양념밥의 양이 너무 적어 김밥의 짠맛이 지나치게 증가할 수 있으며, 상기 양념밥의 두께가 1 밀리미터를 초과하게 되면 김밥이 롤 형태로 말아졌을 때, 조미김이 파손되면서 양념밥이 조미김의 외부로 유출되어 김밥의 상품성이 저하될 수 있다.The seasoning rice step S103 is a step of evenly spreading the seasoning rice produced through the seasoning rice producing step S101 on the top surface of the seasoning steaming rice. The seasoning rice is sprinkled on the top surface of the seasoning steaming rice with 0.5 to 1 millimeter If the thickness of the seasoning rice is less than 0.5 millimeter, the amount of the seasoning rice may be too small and the salting taste of the seasoning rice may be excessively increased. If the thickness of the seasoning rice exceeds 1 millimeter, When rolled into a roll shape, the seasoning steam is broken and the seasoning rice may flow out to the outside of seasoning steam, and the commercial quality of the steamed rice may be deteriorated.

또한, 상기 조미김은 일반김에 참기름을 바르고 200 내지 250℃의 온도에서 3 내지 5초 동안 구운 후에 맛소금 등을 뿌려 제조되는 것으로, 일반 김에 비해 바삭한 식감과 고소한 맛이 향상되는데, 일반김으로 제조된 김밥에서 느껴지는 질긴 식감을 감소시키고, 김밥의 고소한 맛을 향상시키는 역할을 한다.
In addition, the seasoning is prepared by applying sesame oil to a common seasoning and baking it at a temperature of 200 to 250 ° C for 3 to 5 seconds, and then spraying with a salt or the like. The seasoning improves the crispness and flavor compared to general seasonings, It reduces the tough texture that is felt in kimbap and improves the flavor of kimbap.

상기 갯잎개재단계(S105)는 상기 양념밥개재단계(S103)를 통해 개재된 양념밥의 상부면에 깻잎을 개재하는 단계로, 상기 양념밥개재단계(S103)를 통해 개재된 양념밥의 상부면에 깻잎 2 내지 3장을 개재하여 이루어진다.The saver step S105 is a step of interposing a sesame leaf on the upper surface of the seasoning rice interposed through the seasoning rice interposing step S103. The upper surface of the seasoning rice interposed through the seasoning rice interposing step (S103) Is made through two or three leaf leaves.

상기 깻잎은 철분이 풍부하게 함유되어 있어 빈혈을 개선하며, 피부미용에 효과적이고, 아질산염의 제거효능이 우수하여 항암효과를 나타내며, 깻잎의 정유성분이 방부제와 같은 역할을 하기 때문에 김밥의 변질을 억제할 뿐만 아니라, 비타민C가 풍부하게 함유되어 있어 말초혈관을 강화해주기 때문에 신경통을 예방하는 효과를 나타낸다.The sesame leaf is rich in iron powder to improve anemia, is effective for skin care, has an excellent nitrite removal effect and exhibits anticancer effect, and suppresses the deterioration of Kimbap because the essential oil component of sesame leaf acts like a preservative. As well as rich in vitamin C, it strengthens the peripheral blood vessels, so it has the effect of preventing neuralgia.

또한, 상기 깻잎은 고유의 맛, 향과 식감으로 인해 맛, 향 및 식감이 향상된 김밥을 제공하는 역할을 한다.
In addition, the sesame leaf serves to provide Kimbap which has improved flavor, fragrance and texture due to its unique taste, aroma and texture.

상기 김밥소개재단계(S107)는 상기 깻잎개재단계(S105)를 통해 개재된 깻잎의 상부면에 김밥소를 개재하는 단계로, 상기 양념밥개재단계(S103)에서 조미김의 상부면에 개재되는 양념밥 100 중량부 대비 김밥소 30 내지 50 중량부를 개재하여 이루어진다.The gimp introduction step S107 is a step of interposing a rice bran on the upper surface of the sesame leaves interposed through the leaf intervening step S105. In the seasoning rice interposition step S103, And 30 to 50 parts by weight of rice bran relative to 100 parts by weight of rice.

이때, 상기 김밥소는 캔참치를 주성분으로 하거나, 오징어채를 주성분으로 하는 형태로 제조되는데, 캔참치를 주성분으로 하는 김밥소는 캔참치 100 중량부, 옥수수 30 내지 40 중량부, 다진파 45 내지 55 중량부 및 당근 45 내지 55 중량부로 이루어진다.In this case, the rice gulp is mainly made of can tuna, or squid rice as its main ingredient. The rice gulp which is mainly composed of can tuna is composed of 100 parts by weight of can tuna, 30 to 40 parts by weight of corn, 45 to 55 weight 45 to 55 parts by weight of carrot.

또한, 오징어채를 주성분으로 하는 김밥소는 오징어채 100 중량부, 고추장 70 내지 90 중량부, 설탕 15 내지 20 중량부, 물엿 45 내지 55 중량부, 물 15 내지 25 중량부, 식용유 25 내지 35 중량부 및 참기름 35 내지 45 중량부를 혼합하여 이루어지는데, 더욱 상세하게는 오징어채 100 중량부, 고추장 70 내지 90 중량부, 설탕 15 내지 20 중량부, 물엿 45 내지 55 중량부 및 물 15 내지 25 중량부를 용기에 투입하고 약한 불에서 20 내지 30분 동안 국자로 저어주면서 가열하고, 가열된 혼합물에 식용유 25 내지 35 중량부 및 참기름 25 내지 35 중량부를 혼합하고 약한 불에서 국자로 저어주면서 15 내지 25분 동안 추가로 가열하고, 추가로 가열된 혼합물에 참기름 10 중량부를 혼합하고 저어준 후에 냉각하는 과정으로 제조된다.
In addition, the rice bran as a main component of squid rice is composed of 100 parts by weight of squid, 70 to 90 parts by weight of red pepper paste, 15 to 20 parts by weight of sugar, 45 to 55 parts by weight of starch syrup, 15 to 25 parts by weight of water, And 35 to 45 parts by weight of sesame oil. More specifically, 100 parts by weight of squid, 70 to 90 parts by weight of red pepper paste, 15 to 20 parts by weight of sugar, 45 to 55 parts by weight of starch syrup and 15 to 25 parts by weight of water are mixed And heated in a weak fire with stirring for 20 to 30 minutes while stirring. To the heated mixture, 25 to 35 parts by weight of cooking oil and 25 to 35 parts by weight of sesame oil are mixed and added for 15 to 25 minutes while stirring in a low- And further adding 10 parts by weight of sesame oil to the heated mixture, stirring and cooling.

상기 김밥롤제조단계(S109)는 상기 김밥소개재단계(S107)를 통해 김밥소가 개재된 조미김을 롤 형태로 마는 단계로, 상기 김밥소개재단계(S107)를 통해 김밥소가 개재된 조미김을 김밥말이의 상부면에 올려놓고 롤 형태로 마는 과정으로 진행된다.The step S109 of manufacturing the kimbap roll is a step of finishing the seasoning steaming in which the steaming roll is interposed through the step of introducing the steaming rolls (S107). The step of introducing the steaming rolls (S107) It is placed on the upper side of the kimbap horse and processed in the form of a roll.

이때, 상기 김밥말이는 김밥을 제조하는 과정에서 사용되는 것이면 특별히 한정되지 않고 어떠한 것이든 사용가능하다.
At this time, the Kimbap is not particularly limited as long as it is used in the process of manufacturing Kimbap, and any kind of Kimbap can be used.

상기의 김밥롤제조단계를 거치면, 본 발명에 따른 조미김을 이용한 김밥의 제조가 완료되며, 상기의 과정을 통해 제조된 김밥은 조미김이 사용되어 일반김이 사용된 김밥에 비해 질긴 식감이 개선되고 고소한 맛을 나타내며, 영양성분이 풍부하게 함유되어 있는 김밥소를 사용하여 건강을 증진시키는 효과를 나타낸다.
When the kimbap roll manufacturing step is completed, the preparation of the kimbap using the seasoning according to the present invention is completed, and the seasoned kimbap prepared through the above process is used to improve the texture of the kimbap It shows the effect of improving the health by using the rice paddy which is rich in nutritional ingredients and shows a delicious taste.

S101 ; 양념밥제조단계
S103 ; 양념밥개재단계
S105 ; 깻잎개재단계
S107 ; 김밥소개재단계
S109 ; 김밥롤제조단계S101; Seasoned rice production stage
S103; Seasoning rice intervention step
S105; Step
S107; Introduction to Kimbab
S109; Kimbap roll manufacturing stage

Claims (5)

밥, 소금, 맛소금, 참기름 및 깨소금을 혼합하는 양념밥제조단계;
상기 양념밥제조단계를 통해 제조된 양념밥을 조미김의 상부면에 고르게 펴놓는 양념밥개재단계;
상기 양념밥개재단계를 통해 개재된 양념밥의 상부면에 깻잎을 개재하는 깻잎개재단계;
상기 깻잎개재단계를 통해 개재된 깻잎의 상부면에 김밥소를 개재하는 김밥소개재단계; 및
상기 김밥소개재단계를 통해 김밥소가 개재된 조미김을 롤 형태로 마는 김밥롤제조단계;로 이루어지는 것을 특징으로 하는 조미김을 이용한 김밥의 제조방법.
Rice, salt, salt, sesame oil, and sesame salt;
A seasoning rice step of uniformly spreading the seasoning rice produced through the seasoning rice making step on the top surface of seasoning rice;
A safflower interposing step of inserting a safflower on the upper surface of the seasoned rice interposed through the seasoning rice interposing step;
A step of introducing a kimbap into the upper surface of the sesame leaf interposed through the sesame leaf interposition step; And
The method of manufacturing a kimbap according to claim 1, wherein the step of preparing a kimbap roll comprises the step of preparing a kimbap roll having the kimbap as a roll in the form of a roll.
청구항 1에 있어서,
상기 양념밥제조단계는 밥 100 중량부, 소금 1 내지 1.5 중량부, 맛소금 1 내지 1.5 중량부, 참기름 2 내지 3 중량부 및 깨소금 2 내지 3 중량부를 혼합하여 이루어지는 것을 특징으로 하는 조미김을 이용한 김밥의 제조방법.
The method according to claim 1,
Wherein the seasoning rice is prepared by mixing 100 parts by weight of rice, 1 to 1.5 parts by weight of salt, 1 to 1.5 parts by weight of salt, 2 to 3 parts by weight of sesame oil and 2 to 3 parts by weight of sesame seed. ≪ / RTI >
청구항 1에 있어서,
상기 김밥소개재단계는 상기 양념밥개재단계에서 개재되는 양념밥 100 중량부 대비 김밥소 30 내지 50 중량부를 개재하여 이루어지는 것을 특징으로 하는 조미김을 이용한 김밥의 제조방법.
The method according to claim 1,
Wherein the step of introducing the gimp is performed through 30 to 50 parts by weight of a rice bran with respect to 100 parts by weight of the seasoned rice interposed in the seasoning rice step.
청구항 1 또는 3에 있어서,
상기 김밥소는 캔참치 100 중량부, 옥수수 30 내지 40 중량부, 다진파 45 내지 55 중량부 및 당근 45 내지 55 중량부로 이루어지는 것을 특징으로 하는 조미김을 이용한 김밥의 제조방법.
The method according to claim 1 or 3,
Wherein the rice gruel is composed of 100 parts by weight of canned tuna, 30 to 40 parts by weight of corn, 45 to 55 parts by weight of chopped waves, and 45 to 55 parts by weight of carrot.
청구항 1 또는 3에 있어서,
상기 김밥소는 오징어채 100 중량부, 고추장 70 내지 90 중량부, 설탕 15 내지 20 중량부, 물엿 45 내지 55 중량부, 물 15 내지 25 중량부, 식용유 25 내지 35 중량부 및 참기름 35 내지 45 중량부를 혼합하여 이루어지는 것을 특징으로 하는 조미김을 이용한 김밥의 제조방법.The method according to claim 1 or 3,
The rice bran is made up of 100 parts by weight of cuttlefish, 70 to 90 parts by weight of a red pepper paste, 15 to 20 parts by weight of sugar, 45 to 55 parts by weight of starch syrup, 15 to 25 parts by weight of water, 25 to 35 parts by weight of cooking oil and 35 to 45 parts by weight of sesame oil And the mixture is mixed.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190057850A (en) 2017-11-21 2019-05-29 지용오 Gimbap Manufacture Method of using immediate polishing rice

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190057850A (en) 2017-11-21 2019-05-29 지용오 Gimbap Manufacture Method of using immediate polishing rice

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