KR20160121294A

KR20160121294A - Method for preparing Bokjumeoni shaped Gimbap and Bokjumeoni shaped Gimbap prepared thereby

Info

Publication number: KR20160121294A
Application number: KR1020150051115A
Authority: KR
Inventors: 오한선
Original assignee: 오한선
Priority date: 2015-04-10
Filing date: 2015-04-10
Publication date: 2016-10-19

Abstract

The present invention provides a method for making lucky bag-shaped gimbap, the method comprising the steps of: (a) preparing gimbap stuff by mixing materials for gimbap stuff, seasoning, and cooked rice; and (b) locating the gimbap stuff prepared in step (a) on an upper surface of dried laver, and then tying the edge of the dried laver to one side surface so as to contain the gimbap stuff using a tying unit to prepare a lucky bag-shaped gimbap. The lucky bag-shaped gimbap prepared by the method has abundant nutrients by containing various materials, prevents the spilling of gimbap stuff by enclosing the gimbap stuff in the dried laver, prevents the exposure of the gimbap stuff to air to prevent the evaporation of moisture and thus can be stored for a long period of time without drying of the gimbap stuff, and can be conveniently eaten without a separate tool for eating. In addition, the lucky bag-shaped gimbap has a noticeable beauty in view of the design, and thus can satisfy the needs and aesthetic curiosity of consumers who desire to entertain various tastes.

Description

[0001] The present invention relates to a method for preparing a kimbap and a bag made by the method,

The present invention relates to a method for manufacturing a bag-shaped kimbap and a bag-shaped kimbap produced thereby.

In general, kimbap is a simple food that can be cooked with a variety of ingredients and puts a lot of rice into a kimbap, and it can be used to make a variety of side dishes together with rice, and also forms a unique flavor by using various ingredients. It is used as a major dining street in the city, and is also often used as a substitute for busy morning work or as a meal for office workers.

Traditional kimbap has been made by spreading horse radish, cutting the inner part of its inner surface to a certain thickness, cutting it into cylindrical shape with a variety of ingredients such as vegetables and radishes, and cutting it to a certain thickness. Therefore, kimbap is convenient for eating and can be easily manufactured at a relatively low price, so many people are using it.

However, in recent years, various foreign foods such as hamburger, sandwich or pizza have been introduced, and the dietary culture of the whole of the country has been changed, and the taste and taste of consumers have been diversified.

Accordingly, attempts have been made to commercialize kimbab in various forms as a simple formula for confronting customers' tastes and appetites and supply of nutrition so as to counter foreign foods, and commercialization thereof has been made. Accordingly, recently, It is made of triangular shape of the material, made of triangular shape, made of triangular shape, which is made by pulling the corner of both ends of the triangle, so that the perforated line part is torn, small sized kimbap which is small enough to fit in the mouth, The noodles are made in the form of noodle kimbap, which is made of kimchi wrapped in kimchi, rice, and other ingredients.

However, in the case of the conventional kimbap, when the kimbap is cut to a predetermined thickness, the kimbap may easily burst due to the stickiness of the rice contained in the kimbap, which is disadvantageous in that it is not easy to eat.

In the case of the above-mentioned triangular roasted rice, if the roasted rice is accidentally torn off when the package is removed, there is a drawback that the roasted rice is torn or the roasted rice is torn when the rice is ingested.

In the case of the above-described small rice giblets, there is a disadvantage in that the kinds of the ingredients added to the rice gob rice are limited and the rice is added in an excessive amount, resulting in insufficient nutrition.

In the case of the above-mentioned chungmu kimbap, rice is added in an excessive amount to excessively ingest the carbohydrate, and there is a disadvantage that a tool such as chopsticks or a fork is required to eat a side dish provided separately.

In the case of the noodle gimp, when the rice is cut into a certain thickness, it is easy for the gimp to pop out due to the stickiness of the rice contained in the gimp, so that it is not easy to take and the rice is exposed to the outside and dried easily.

Therefore, it includes a variety of ingredients, including nutrient-rich kimbap, preventing spillage in the kimbap, eliminating the need for separate ingestion tools, and providing a new design and aesthetics that is easy to store for long periods without drying in the kimbap It is necessary to study how to make Kimbab in the form of eggplant.

Korean Patent Laid-Open No. 10-2007-0022520 (published on Feb. 27, 2007) Korean Patent Publication No. 10-2005-0094161 (published on September 27, 2005) Korean Patent Laid-Open No. 10-2012-0037792 (Publication date: April 20, 2012) Korean Patent Publication No. 10-2005-0102828 (published on October 27, 2005)

The inventors of the present invention have been studying a method of manufacturing a new kimbap capable of solving the above problems. In the course of studying a method of manufacturing a new kimbap which can solve the above problems, the edges of the dried kimbap are collected on one side of the kimbap, When the shaped kimbap is manufactured, the inside of the kimbap is prevented from being poured by wrapping the kimbap inside the kimbap, preventing the air exposure in the kimbap and preventing evaporation of water, thereby facilitating storage of the kimbap for a long time without being dried, So that it is possible to manufacture a kimbap having a simple shape of a bag.

Accordingly, it is an object of the present invention to provide a method of manufacturing the bag-shaped kimbap and a bag-shaped kimbap produced by the method.

Hereinafter, the present invention will be described in detail.

According to one aspect of the present invention, there is provided a method of preparing a rice gruel, comprising the steps of: (a) preparing a rice gruel by mixing the rice gruel material with seasoning and rice; And (b) placing the rice gob prepared in the step (a) on the upper surface of the dried laver, then combining the edges of the dried laver into one side so as to include the inside of the kimbap, and binding the laver with the bundling means, The method comprising the steps of:

In one embodiment, the ingredients of step (a) in step (a) include bean sprouts, mushrooms, cucumbers, carrots, burdocks, ham, fish, fish paste, radish, saury, tuna, egg yolks, chicken, pork, beef or duck Roasted and then roasted, or roasted and roasted. The roasted roasted roasted roasted roasted beef roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roast

In one embodiment, the bundling means of step (b) may be spinach, parsley, chicory, or leek.

According to one aspect of the present invention, there is provided a baggame rice produced by the above method.

A method for manufacturing a bag-shaped kimbap according to the present invention comprises the steps of placing the inside of a kimbap on an upper surface of a dried kimchi, combining the edges of the dried kimbap into one side so as to include the inside of the kimbap, And a bag-shaped kimbap can be repeatedly produced by using a bag-shaped molding machine capable of collecting the edge of the dried laver into one side.

The baggie kimbap prepared by the above method is rich in nutrients including various materials and is wrapped around the inside of the kimbap by the kimchi to prevent the spilling of the kimbap and prevents exposure of air in the kimbap to prevent evaporation of water, It is easy to store for a long period of time without the need for separate tools for ingestion.

In addition, it can satisfy a consumer 's desire and aesthetic curiosity to enjoy a variety of taste with a sense of aesthetic in design.

1 is a perspective view of a bag of kimbab according to the present invention.
2 is a front view of the bag-shaped kimbap according to the present invention.
3 is a rear view of the bag-shaped kimbap according to the present invention.
4 is a left side view of the bag-shaped kimbap according to the present invention.
Fig. 5 is a plan view of a bag of kimbab according to the present invention.
Fig. 6 is a bottom view of the baggie kimbap according to the present invention.
7 is an actual image of the bag-shaped kimbap according to the embodiment of the present invention.

In one aspect of the present invention, there is provided a method of manufacturing a rice gruel, comprising the steps of: (a) preparing a rice gruel by mixing rice gruel material with seasoning and rice; And (b) placing the rice gob prepared in the step (a) on the upper surface of the dried laver, then combining the edges of the dried laver into one side so as to include the inside of the kimbap, and binding the laver with the bundling means, The method comprising the steps of:

The step (a) is a step of manufacturing a rice gruel.

In one embodiment, various ingredients can be used to produce various flavors according to consumers' preferences. For example, vegetables such as bean sprouts, mushrooms, cucumbers, carrots, burdocks, ham, Or processed foods such as radish, fish such as saury or tuna, egg yolk, chicken, pork, beef or duck meat. The above materials may be used after being cut, roasted, cut, or roasted, but are not limited thereto.

The bean sprouts are preferably boiled and boiled. For this purpose, the bean sprouts are removed, the salt is added, and the bean sprouts are boiled for 1 to 10 minutes and then washed with cold water to prepare a crisp texture.

The vegetable such as mushroom, cucumber, carrot or burdock can be used without any additional cooking process, or can be used after being roasted or fried or roasted.

The above ham, fish paste, fish cake, radish, etc. may be used in an undiluted state, or may be used after roasted or chopped or fried.

The fish such as saury or tuna can be roasted and then roasted or roasted, and commercially available processed foods can be used as needed.

The egg branch may be used without limitation as long as it is a method of manufacturing egg branch used by a general practitioner. It is preferable that the egg branch is manufactured in a thickness of 1 to 10 mm, After roasting, the roasted roasted meat can be used.

Meat such as chicken, pork, beef or duck meat may be used as it is without any additional cooking process, or seasoned with salt, sesame oil, soy sauce, hot pepper paste or chopped garlic. The meat may be roasted and then fried or fried.

When frying the ingredients, it is preferable to fry them in order to keep the proper chewing feeling, while not sticking back during the frying process. Further, in order to roast the ingredients, oils such as sesame oil, perilla oil, olive oil, edible oil and canola oil can be suitably selected and used by the ordinarily skilled artisan.

In one embodiment, the ingredients in the rice germ rice may be divided into 1 to 10 mm in width, height and height independently in consideration of ease of cooking, ease of chewing, texture and digestion activity, A normal technician can adjust it to an appropriate size and cut it.

The roasted Kimbap material can be mixed with seasoning and rice to produce Kimbap. The seasonings can be used without limitation as long as they are commonly used by ordinary artisans, and examples thereof include sesame, salt, sesame oil, soy sauce, or red pepper paste. At this time, additives such as sugar and seasoning can be additionally added, and a mixture of Kimbap material and rice can be further roasted and used.

In the step (b), the bag-shaped kimbap is manufactured using the prepared rice gob.

After the inside of the dried gimp is placed on the upper surface of the dried gimp, the edge of the gimp is collected on one side so as to include the inside of the gimp and bound by a bundling means to produce a bag-shaped gimp. The dried laver is not limited to a specific shape as long as it has a shape that can be bound to one side of the rim. For example, it can be cut into four models, triangles or circles.

In one embodiment, in the step (b), the bundling means may use at least one kind of vegetable such as spinach, parsley, beeswax, leek or leek, but is not limited thereto. The bundling means is preferably cut into a predetermined length and used in boiling water for 1 to 10 minutes, but is not limited thereto. In the case of leek, leek or leek, it is possible to cut the leached portion into a certain length and use it.

The method of manufacturing the bag-shaped kimbap of the present invention can be commercialized by repeatedly manufacturing a bag-shaped kimbap using a bag-shaped molding machine capable of pulling the edge of the dried kimbane to include the inside of the kimbap.

In one aspect of the present invention, there is provided a bag-shaped kimbap prepared by the bag-making method described above. As shown in Fig. 1 to Fig. 6, the baggie kimbap has a noticeable sense of beauty in terms of design, so that it can satisfy consumer's desire and aesthetic curiosity.

The baggie kimbap is rich in nutrients including various ingredients of the kimbap, and is wrapped around the kimbap by the kim, so that the kimbap is prevented from being poured when consumed and a separate tool for ingesting is unnecessary.

In addition, the baggie kimbap is wrapped around the inside of the kimbap by the steam, so that the contact with the outside air is reduced, so that the fluctuation range of humidity and oxygen inside the baggie kimbap is reduced, the quality change is small, .

Hereinafter, the present invention will be described in more detail with reference to examples. The embodiments presented are only a concrete example of the present invention and are not intended to limit the scope of the present invention.

Example 1 Preparation of baggie kimbap 1

(1) Preparation of Kimbap

The rice was soaked for 30 minutes in a cleaned state. The rice was cooked using a pressure cooker and then cooked at room temperature to produce rice, which was suitable for kimbap. The liver was adjusted by adding salt and sesame to the prepared rice.

Then, the mixture was agitated so that the egg yolk and the whiten were mixed well, and egg yolk was prepared from the frying pan.

In addition, the bean sprouts hair was removed, cleaned, put into a pan, boiled with salt, and then supported on the sieve, washed 3 times with cold water to make boiled bean sprouts with hair removed, cleaned mushrooms, cucumber, carrots and burdock After cleaning, it was washed several times with cold water.

The prepared egg yolks and bean sprouts, mushroom, cucumber, carrot, burdock, ham and smoked slices were cut into 2 to 4 mm size, and the radish was cut into 5 to 7 mm size. Salt was added to the various ingredients of the kimbap, and the mixture was heated and fried for 10 minutes.

Roasted Kimbap materials and simple controlled rice were mixed evenly and fried for 10 minutes. Sesame oil was further added to the mixture, and the mixture was uniformly mixed to prepare Kimbap sp.

(2) Preparing Kim

The dried laver was cut in half, and the laver cut in half was cut into two pieces to prepare a piece of laver for kimbap for the bag.

(3) Preparation of bundling means

The leek was cleaned and cleaned and then boiled in boiling water with a little salt.

(4) Preparation of bags of kimbap

The inside of the kimbap was placed on the prepared piece of kimchi, the four corners of the kimchi were superimposed on each other, the kimbap was wrapped around the inside of the kimbap and the four corners of the dried kimchi were bundled together with the leavened leek, The kimchi of the bite-size kimbap was cleaned up to prepare a bite-sized kimbap as shown in Fig.

Example 2: Preparation of baggie kimbap 2

(1) Preparation of Kimbap

Rice, egg yolk, mushroom, cucumber, carrot and burdock were prepared in the same manner as in Example 1.

Soy sauce, hot pepper paste, black pepper, sugar, onion and garlic were fried until fully cooked, and fried seasoned pork was cut into 2 to 4 mm size.

Sauteed vegetables were added to sesame oil and roasted for 10 minutes. When the ingredients were almost ripe, the sauteed pork and the seasoned rice were mixed thoroughly and roasted for 10 minutes. Sesame oil was further added to the safflower. .

(2) Preparing Kim

The dried laver was cut into a round circle shape to prepare a kimchi piece for a kimbap bag.

(3) Preparation of bundling means

The broods were cleaned, cleaned three times with cold water, and prepared to a width of 5 mm and a length of 7 cm.

(4) Preparation of bags of kimbap

The inside of the kimbap was placed on the prepared piece of kimchi, the edges of the kimbap were superimposed on each other, and the inside of the kimbap was wrapped around the inside of the kimbap. After the edges of the dried kimchi were folded, Kim which was on the top of the kimbap was cleaned up to prepare a kimbap having a bite size as shown in Fig.

Example 3: Preparation of baggie kimbap 3

(1) Preparation of Kimbap

Add the prepared mushrooms, cucumber, carrots and burdock with sesame oil, roast for 10 minutes, mix the smoked chicken breast 5 mm in size and the liver-adjusted rice evenly for about 10 minutes, add sesame oil And the mixture was uniformly mixed to prepare a Kimbab sprout.

(2) Preparing Kim

Dried laver was cut into a triangle shape to prepare a kimchi piece for a kimbap bag.

(3) Preparation of bundling means

The buttercups were cleaned and cleaned, and then boiled in boiling water containing a small amount of salt.

(4) Preparation of bags of kimbap

The inside of the kimbap was placed on the prepared piece of kimchi, the edges of the piece of kimbap were superimposed on each other, the kimbap was wrapped around the inside of the kimbap, and after the edges of the dried kimchi were bound together, Kim, which is on the top of bag-shaped kimbap, was neatly put together to prepare a bag-shaped kimbap having a bite size as shown in Fig.

Test Example 1. Analysis of moisture content of the prepared kimbap kimbap

The baggie kimbap prepared in Examples 1 to 3 and the conventional two kinds of Kimbap (traditional Kimbap and triangular Kimbap) were stored for 72 hours in a thermostat at 10 ° C, and a sample was taken periodically and the moisture content The changes were analyzed.

The moisture content of the baggie kimbap prepared in the first to third embodiments was 61.0, 64.0 and 66.0%, respectively, and the moisture content of the baggie kimbap in Examples 1 to 3 at 72 hours of storage was And 56.0%, 58.0% and 57.0%, respectively, indicating that the moisture content was not so large, so that it could be easily stored without being dried without a separate packaging material.

On the other hand, the moisture content of the first traditional kimbap was 68.0% in the case of the traditional kimbap and 63.0% in the case of the triangular kimbap, and the moisture content of the traditional kimbap at the storage time 72 hours was 49.0% 53.0%, respectively. As a result, it was found that the moisture content of the Kimbap 2 was significantly decreased and storage was not easy. In the case of the traditional kimbap, it was found that the both ends of the kimbap were exposed and visually confirmed that the kimbap was dry.

Test Example 2. Analysis of sensory change of the prepared kimbap kimbab

After storing the baggie kimbap prepared in Examples 1 to 3 and the conventional Kimbab (traditional Kimbap and triangular Kimbap) in a thermostat at 10 ° C for 72 hours, 10 adult males and females were subjected to quality change before and after storage Were examined. In addition, the quality evaluation by sensory evaluation was carried out using a 10-point rating method (3 mastications, 3 freshness sensations, 2 flavors, 2 easy ingestion points) Respectively.

[Table 1]

As shown in Table 1, when the sensory test was carried out with 10 points of the initial kimbap immediately prior to storage, the kimbab in Examples 1 and 2 was kept at 7 points until 48 hours of storage, And the bag of Kimbap of Example 3 was maintained at 6 points for 48 hours and kept at 4 points for 72 hours of storage. On the other hand, the traditional kimbap was maintained at 5 points for 48 hrs of storage, and 6 points for general kimchi until 48 hrs of storage, but 1 point and 3 points at 72 hrs of storage, Able to know.

As a result, there was no significant change in preference (masticatory, freshness, flavor, and ease of ingestion) even when preserved for longer than the conventional two types of Kimbap commercially available.

Test Example 3. Analysis of Microbial Population Changes in the Prepared Grapevine Kimbab

After storing the baggie kimbap prepared in Examples 1 to 3 and the conventional two kinds of Kimbap (traditional Kimbap and triangular Kimbap) in a thermostat at 10 ° C for 72 hours, the number of microbes contained in 1 g of each kimbap sample forming unit (CFU) were measured. Microbial populations were measured by standard plate method using plate count agar.

[Table 2]

As shown in Table 2, the number of microorganisms in the bag samples of the first to third embodiments immediately before storage were 2.03, 2.04, and 2.53 log CFU / g, respectively. The traditional kimbap was 4.18 log CFU / g, Was 3.04 log CFU / g. In addition, as the storage time increased, the number of microorganisms increased in all the kimbabs. In the case of traditional kimbap and triangular kimbap which had high initial microbial populations, the level remained high, and 6.98 and 4.94 log CFU / .

On the other hand, it can be confirmed that the number of microbial populations of the bag samples Kimbab of Examples 1 to 3 at 72 hours of storage was lower than that of the triangular kimbap, and the bags of Kimbab of Examples 1 to 3 were stored It was confirmed that the number of microbial populations reached to 5 logCFU / g as a microbiologically safe standard until 72 hours could not be reached, and it was confirmed that the baggie kimbap was able to be stored for a longer period of time than commercial triangular kimbap and conventional kimbap.

In addition, in the case of Examples 1 to 3, it was confirmed that the initial microorganism population was largely affected by the storage time, and in the case of Examples 1 to 3, the rice was sterilized by heating and roasting, It was thought that the number of microorganisms did not increase greatly.

Claims

(a) mixing Kimbap material with seasoning and rice to produce Kimbap fragrance; And
(b) placing the rice gob prepared in the step (a) on the upper surface of the dried laver, combining the edges of the laver into one side so as to include the inside of the laver, and binding the laver with the bundling means to produce a bag- step
By weight.

The method according to claim 1, wherein the ingredients of step (a) are selected from the group consisting of bean sprouts, mushrooms, cucumbers, carrots, burdocks, ham, fish, fish paste, radish, saury, tuna, egg yolks, chicken, pork, beef and duck , Roasted and then fined or roasted to produce roasted kimbap. &Lt; RTI ID = 0.0 > 8. < / RTI >

[3] The method according to claim 2, wherein the three sections of step (a) are performed so that the width, length and height of the rice gob material are independently 1 to 10 mm.

The method according to claim 1, wherein the bundling means in step (b) is at least one selected from the group consisting of spinach, parsley, wormwood, leek and leek.

A baggie rice gum made according to any one of claims 1 to 4.