KR20170116420A - The method of Jeju bibimbap - Google Patents
The method of Jeju bibimbap Download PDFInfo
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- KR20170116420A KR20170116420A KR1020160044130A KR20160044130A KR20170116420A KR 20170116420 A KR20170116420 A KR 20170116420A KR 1020160044130 A KR1020160044130 A KR 1020160044130A KR 20160044130 A KR20160044130 A KR 20160044130A KR 20170116420 A KR20170116420 A KR 20170116420A
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Abstract
본 발명은 제주 비빔밥의 제조 방법에 관한 것이다.
본 발명의 제주 비빔밥의 제조 방법은, 본 발명의 제주 비빔밥의 제조 방법은 상기와 같은 과제를 해결하기 위하여 제주산 전복, 성게알, 톳, 미역, 제주고사리를 준비하여 내장 및 이물질을 제거한 후 세척하는 준비단계와 숙주나물, 시금치 , 당근, 표고버섯, 계란지단, 도라지로 이루어진 부재료를 준비하는 부재료준비단계와 고추장을 베이스로 하는 양념장을 준비하는 양념장준비단계와 쌀과 물을 이용하여 밥을 조리하여 준비하는 밥준비단계와 용기에 상기 밥준비단계에서 제조된 밥을 투입한 후, 그 위에 상기 준비된 부재료를 올려놓고, 상기 부재료 상부에 제주산 전복, 성게알, 톳, 미역, 제주고사리를 올려놓은 다음, 상기 양념장을 용기에 투입하는 투입단계를 포함하여 이루어진다.
본 발명에 의해, 제주 연안에서 손쉽게 잡히는 해산물을 이용하여 비빔밥을 제조하되, 제주고사리를 함께 사용하여 느껴지는 특유의 감한 향을 더욱 더 느낄 수 있게 된다.The present invention relates to a method for producing Jeju bibimbap.
The method for producing Jeju bibimbap according to the present invention is a method for preparing Jeju bibimbap of the present invention for preparing Jeju bibimbap from Jeju Island, sea urchin, red pepper, sea bass and Jeju bracken, Preparation step for preparation of a supplementary material to prepare a supplementary material consisting of host herbs, spinach, carrot, shiitake mushroom, egg yolk, and bellflower, preparing a sauce based on a kochujang based sauce, preparing rice using the rice and water, And rice prepared in the rice preparing step is put into a container, and the above-prepared preparation material is put on the rice, and then abalone Jeju, sea urchin, seaweed, seaweed, and Jeju bracken are placed on the above- And then putting the sauce into the container.
According to the present invention, bibimbap is produced using seafood easily caught on the coast of Jeju, and the specific scent felt by using Jeju bracken together can be felt more and more.
Description
본 발명은 제주 비빔밥 제조방법에 관한 것으로 더욱 상세하게는 해산물인 전복은 100g당 총열량이 100㎈이고, 그 조성은 수분 73.4g, 고단백질 23.4g, 조지방이 0.4g, 탄수화물 0.8g 및 회분 2.0g이며, 비타민A, B1, B2, C, 나이아신 등을 함유하고 있다. More particularly, the present invention relates to a method for producing Jeju bibimbap. More specifically, the total amount of heat of 100 g per 100 g of abalone as a seafood product is 73.4 g of water, 23.4 g of high protein, 0.4 g of crude fat, 0.8 g of carbohydrate, g, and contains vitamin A, B1, B2, C, niacin and the like.
성게는 최근 들어 자연 건강식품으로 널리 알려지면서 인기몰이를 하고 있는 성게류는 특히 강장제로 효능이 탁월한데다 해삼보다 단백질 등의 함유량이 훨씬 많아 '바다의 호르몬'으로 불린다. 또한 해삼 등 수산물을 잘 먹지 않는 유럽, 북미 지역에서도 즐겨 먹으면서 수요가 늘고 있다. The sea urchin is widely known as a natural health food in recent years, and the sea urchins, which are popular, are particularly effective as tonic, and they are called "sea hormones" because they have a much higher protein content than sea cucumbers. In addition, there is a growing demand in Europe and North America, which do not eat seafood such as sea cucumbers.
톳은 칼슘, 요오드, 철 등 각종 영양성분이 풍부한 해조류다. 제주와 서남해안에서 주로 생산되며, 과거 식량이 부족했던 보릿고개 시절에는 곡식과 섞어 톳밥을 지어 먹기도 했다. It is rich in various nutrients such as calcium, iodine and iron. It is mainly produced in Jeju and the South Sea coast. In the past, when the food was scarce, it was mixed with grain and cooked at the top.
톳의 철분 함량은 시금치의 3~4배에 달해 빈혈 증세가 있는 사람이나 임산부에게 좋으며, 칼슘 함량은 우유보다 15배 높아 어린이 성장발육에 특히 좋다. 또한 식이섬유가 풍부하고 칼로리가 낮아 다이어트에도 효과적이다. The content of iron is 3 ~ 4 times higher than that of spinach. It is good for people with anemia and pregnant women. The calcium content is 15 times higher than that of milk, which is especially good for growing and growing children. It is rich in dietary fiber and low in calories, so it is effective on dieting.
미역은 칼슘의 함량이 많을 뿐 아니라 흡수율이 높아서 칼슘이 많이 요구되는 산모에게 좋고, 갑상선호르몬의 주성분인 요드의 함량도 높다. 또한, 혈압강하작용을 하는 라미닌(laminine)이라는 아미노산이 함유되어 있으며, 핏속의 콜레스테롤의 양을 감소시키는 효과도 있다. Seaweed is not only high in calcium but also high in absorption, so it is good for a woman who needs a lot of calcium, and the content of iodine, which is the main ingredient of thyroid hormone, is high. It also contains an amino acid called laminin, which acts as a hypotensive agent, and has an effect of reducing the amount of cholesterol in the blood.
≪동의보감≫에서는 미역의 약성에 대하여 “성질이 차고 맛이 짜며 무독하다. 속열을 버리고 혹의 결기(結氣)를 다스리며 이뇨작용이 있다.”고 하였다. In the "Dongbokhogak", it is about the weakness of the seaweed, "it is temperate and tasteless and naive. It has a diuretic effect, ruling over the lump of the lump and the fever (结 气). "
고생대부터 지구에 존재했던 고사리는 남극대륙이나 사막과 같이 너무 춥거나 더운지방을 제외한 모든 대륙에서 볼 수 있으며 양지나 음지, 건조하거나 습지등 환경이 불량한 곳에서도 잘 자라는 강인한 식물이다. The ferns that existed on Earth since the Paleozoic era can be seen on all continents except for the regions that are too cold or hot, such as Antarctica and the desert, and it is a strong plant that grows well in poor environments such as sunshine, shade,
고사리는 단백질, 칼슘, 철분, 무기질을 많이 함유하고 있어 머리와 혈액을 맑게 해주고 음기를 보충하여 열독을 풀고 이뇨작용을 원활하게 해주는 효능이 있다. Bracken is rich in protein, calcium, iron and minerals. It cleanses hair and blood, replenishes phytonutrients, improves digestion and improves diuretic action.
우리나라에는 360여 종에 달하는 각종 고사리가 들판에서 자생하고 있는데, ‘가는쇠고사리’, ‘일색고사리’,‘바위고사리’, ‘선바위고사리’ 등 약80%정도를 제주도의 들판에서 볼수있으며 There are about 360 species of ferns in Korea, and about 80% of them are found in the fields of Jeju Island, including 'Fern Fern', 'Yellow Fern', 'Rock Fern', and '
‘제주고사리삼’은 세계적으로 제주에만 자생하는 희귀식물이다. 제주 남원 중산간지역는 고사리 군락을 이루고 있으며 제주산 고사리는‘궐채’라고도 한다.'Jeju kosari' is a rare plant that grows only in Jeju Island all over the world. The Jeonju Namwon area is composed of a bracken community and the Jeju bracken is also called a 'canvas'.
제주산 전복, 성게알, 톳, 미역, 제주고사리 이외의 각종 야채에 의해 풍부한 여러 영양성분들을 섭취할 수 있으며, 그로 인해 건강증진효과를 얻을 수 있어 어린 이, 노약자, 환자들의 영양식으로 유용하게 사용할 수 있는 제주 비빔밥 제조방법에 관한 것이다. It is possible to ingest a variety of nutrients rich in vegetables other than Jeju abalone, sea urchin, seaweed, seaweed, and Jeju bracken, and it is possible to obtain a health promoting effect, so that it can be usefully used as nutritious food for children, seniors and patients The present invention relates to a method for producing Jeju bibimbap.
비빔밥은 한국의 대표적인 일품요리다. 먼저 잡곡밥을 고슬고슬하게 지어서 그릇에 담고 그 위에 미리 만들어둔 여러 가지 제철나물등을 준비하여 먹을 때는 고추장과 참기름등 모든 재료를 소비자가 직접 가져가서 잘 비벼 먹게 해 준다. Bibimbap is a typical Korean dish. First of all, it is made of miso soup in a bowl, and various seasonal herbs prepared in advance are prepared. When you eat it, all kinds of ingredients such as gochujang and sesame oil are taken directly by the consumer.
종래의 비빔밥은 쌀밥과 나물과 참기름을 혼합해서 제조 했지만 이런 종래의 방식에서 탈피하여, 기능성과 맛을 창출하여 기능성 잡곡밥과 쇠고기가 아닌 제주산 해산물과 제주고사리를 이용하여 기능성과 영양소를 추구했다. Conventional bibimbap was produced by mixing rice, herb and sesame oil. However, by breaking away from this conventional method, functionality and taste were created, and functionality and nutrients were sought after using seafood Jeju and bracken berries instead of functional soup and beef.
한편, 외식적으로도 다양하게 이용되고 있다. 전주비빔밥, 안동비빔밥, 평양비빔밥 등이 있다. On the other hand, it is widely used in restaurants. Jeonju Bibimbap, Andong Bibimbap, and Pyongyang Bibimbap.
전주 비빔밥이나 진주 비빔밥에는 소고기 육회를 넣는 것이 특징이며, 거제 멍게젓갈 비빔밥에는 숙성된 멍게를 넣는 것이 특징이다. 이처럼 비빔밥에는 지역 특히 해안 지방에 따라 다양한 해산물이 적용되어 왔으나, 아직까지 전복, 성게알, 톳, 미역, 제주고사리등 제주도만의 특징있는 재료로 사용된 적은 없는 실정이다. Jeonju bibimbap or pearl bibimbap is characterized by putting beef meatballs, and the fermented bamboo pickled bamboo shoots are characterized by putting aged mokgeo. In this way, various seafood has been applied to bibimbap depending on the area, especially the coastal area. However, it has never been used as a characteristic material of Jeju Island such as abalone, sea urchin, seaweed, seaweed and Jeju bracken.
본 발명은 해산물인 전복은 100g당 총열량이 100㎈이고, 그 조성은 수분 73.4g, 고단백질 23.4g, 조지방이 0.4g, 탄수화물 0.8g 및 회분 2.0g이며, 비타민A, B1, B2, C, 나이아신 등을 함유하고 있다. In the present invention, the total amount of calories per 100 g of seafood, abalone, is 100 ㎈, and its composition is 73.4 g of water, 23.4 g of high protein, 0.4 g of crude fat, 0.8 g of carbohydrate and 2.0 g of ash, , And niacin.
성게는 최근 들어 자연 건강식품으로 널리 알려지면서 인기몰이를 하고 있는 성게류는 특히 강장제로 효능이 탁월한데다 해삼보다 단백질 등의 함유량이 훨씬 많아 '바다의 호르몬'으로 불린다 The sea urchin is widely known as a natural health food in recent years, and the sea urchins which are popular are especially excellent as a tonic, and they are called "sea hormones" because they have a much higher protein content than sea cucumber
톳은 칼슘, 요오드, 철 등 각종 영양성분이 풍부하고 미역은 칼슘의 함량이 많을 뿐 아니라 흡수율이 높아서 칼슘이 많이 요구되는 산모에게 좋고, 갑상선호르몬의 주성분인 요드의 함량도 높다. 또한, 혈압강하작용을 하는 라미닌(laminine)이라는 아미노산이 함유되어 있으며, 핏속의 콜레스테롤의 양을 감소시키는 효과도 있다. It is rich in various nutrients such as calcium, iodine, and iron. The seaweed contains not only a high calcium content but also a high absorption rate, which is good for a woman who needs a lot of calcium, and a high content of iodine as a main component of the thyroid hormone. It also contains an amino acid called laminin, which acts as a hypotensive agent, and has an effect of reducing the amount of cholesterol in the blood.
고사리는 단백질, 칼슘, 철분, 무기질을 많이 함유하고 있어 머리와 혈액을 맑게 해주고 음기를 보충하여 열독을 풀고 이뇨작용을 원활하게 해주는 효능이 있다. Bracken is rich in protein, calcium, iron and minerals. It cleanses hair and blood, replenishes phytonutrients, improves digestion and improves diuretic action.
이외에 각종 야채에 의해 풍부한 여러 영양성분들을 섭취할 수 있으며, 그로 인해 건강 증진효과를 얻을 수 있어 어린이, 노약자, 환자들의 영양식으로 유용하게 사용할 수 있는 제주비빔밥 제조방법을 제공하는데 목적이 있다. The present invention also provides a method for producing Jeju bibimbap that can be used as a nutritional formula for children, elderly people, and patients because it is possible to take various nutritive substances rich in various vegetables and thereby obtain a health promoting effect.
상기 목적을 달성하고자, 본 발명은 제주 비빔밥 제조방법에 있어서, In order to accomplish the above object, the present invention provides a method for producing Jeju bibimbap,
밥 45 ~ 47 중량% 전복, 성게알, 톳, 미역, 제주고사리 10~12중량% 부재료 10~ 12 중량%, 양념소스 26 ~ 27 중량%을 혼합하여 완성하는것을 특징으로 하는 제주비빔밥 제조방법에 관한 것이다.The present invention relates to a method for producing Jeju bibimbap, which comprises mixing 45 to 47 wt% of rice, 10 to 12 wt% of abalone, sea urchin, potato, seaweed, Jeju bracken, 10 to 12 wt% of ingredient, and 26 to 27 wt% .
이상에서 살펴 본 바와 같이, 본 발명의 제주비빔밥 제조방법은 해산물인 전복은 100g당 총열량이 100㎈이고, 그 조성은 수분 73.4g, 고단백질 23.4g, 조지방이 0.4g, 탄수화물 0.8g 및 회분 2.0g이며, 비타민A, B1, B2, C, 나이아신 등을 함유하고 있으며 As described above, the Jeju bibimbap production method of the present invention is characterized in that the total amount of heat of 100 g per 100 g of abalone as a seafood product is 73.4 g of water, 23.4 g of high protein, 0.4 g of crude fat, 0.8 g of carbohydrate, 2.0 g, and contains vitamin A, B1, B2, C, niacin and the like
성게는 최근 들어 자연 건강식품으로 널리 알려지면서 인기몰이를 하고 있는 성게류는 특히 강장제로 효능이 탁월한데다 해삼보다 단백질 등의 함유량이 훨씬 많아 '바다의 호르몬'으로 불린다 The sea urchin is widely known as a natural health food in recent years, and the sea urchins which are popular are especially excellent as a tonic, and they are called "sea hormones" because they have a much higher protein content than sea cucumber
톳은 칼슘, 요오드, 철 등 각종 영양성분이 풍부하고 미역은 칼슘의 함량이 많을 뿐 아니라 흡수율이 높아서 칼슘이 많이 요구되는 산모에게 좋고, 갑상선호르몬의 주성분인 요드의 함량도 높다. 또한, 혈압강하작용을 하는 라미닌(laminine)이라는 아미노산이 함유되어 있으며, 핏속의 콜레스테롤의 양을 감소시키는 효과도 있다. It is rich in various nutrients such as calcium, iodine, and iron. The seaweed contains not only a high calcium content but also a high absorption rate, which is good for a woman who needs a lot of calcium, and a high content of iodine as a main component of the thyroid hormone. It also contains an amino acid called laminin, which acts as a hypotensive agent, and has an effect of reducing the amount of cholesterol in the blood.
고사리는 단백질, 칼슘, 철분, 무기질을 많이 함유하고 있어 머리와 혈액을 맑게 해주고 음기를 보충하여 열독을 풀고 이뇨작용을 원활하게 해주는 효능이 있다. Bracken is rich in protein, calcium, iron and minerals. It cleanses hair and blood, replenishes phytonutrients, improves digestion and improves diuretic action.
이외에 각종 야채에 의해 풍부한 여러 영양성분들을 섭취할 수 있으며, 그로 인해 건강 증진효과를 얻을 수 있어 어린이, 노약자, 환자들의 영양식으로 유용하게 사용할 수 있는 효과가 있다. In addition, various nutrients rich in various vegetables can be consumed, and health promotion effect can be obtained, so that it can be effectively used as a nutrition formula for children, elderly people and patients.
본 발명은 상기의 목적을 달성하기 위해 아래와 같은 특징을 갖는다. The present invention has the following features in order to achieve the above object.
본 발명은 제주 비빔밥 제조방법에 있어서, 밥 45 ~ 47 중량% 전복, 성게알, 톳, 미역, 제주고사리 10 ~ 12 중량% 부재료 10 ~ 12 중량% 양념소스 26 ~ 27 중량%;를 혼합하여 완성하는 것을 특징으로 한다. The present invention relates to a method for producing Jeju bibimbap comprising mixing 45 to 47% by weight of rice, 10 to 12% by weight of safflower seed, 10 to 12% by weight of safflower seed, 10 to 12% by weight of safflower, 26 to 27% .
본 발명의 제주 비빔밥 제조방법은 전체 조성물을 100 중량부로 기준하여, 밥과, 전복, 성게알, 톳, 미역, 제주고사리와 부재료와, 양념소스를 혼합한 상태에서 섞어서 비빔밥이 완성된다. According to the method of the present invention, bibimbap is completed by mixing 100 parts by weight of the whole composition with rice, abalone, sea urchin, potato, seaweed, jellyfish bracken,
여기서, 상기 밥은 백미로만 밥이 이루어지거나, 백미에 잡곡을 섞어서 지은 잡곡 밥을 사용할 수 있는데, 상기 밥은 45 ~ 47 중량%가 사용되고, 본 발명에서는 밥을 45 중량% 사용한다. 이때, 상기 밥은 중량으로 180 ~ 210g 정도 사용하는데, 너무 많거나 적으면 비빔밥의 맛이 떨어진다. In this case, the rice may be cooked only with rice or 45 to 47 weight% of the rice is used. In the present invention, rice is used in an amount of 45 weight%. At this time, the rice is used in a weight of about 180 to 210 g, and if it is too much or too little, the taste of bibimbap drops.
그리고, 상기 전복, 성게알, 톳, 미역, 제주고사리는 본 발명에서는 10~12중량%를 사용한다. 이때, 상기 중량으로 30g정도 사용되는데, 너무 많이 들어가면 특유의 비린 맛이 발생할 수 있고, 너무 적으면 효능이 떨어진다. In the present invention, 10 to 12 wt% of the abalones, sea urchins, roots, and seaweeds are used. At this time, about 30 g of the above weight is used. If it is too much, a peculiar salty taste may be produced.
한편, 상기 부재료는 볶은 숙주나물, 볶은 도라지 채, 볶은 시금치, 볶은 건표고 채, 볶은 당근 채, 달걀지단, 전체의 비율에 10 ~ 12 중량%가 사용되고, 본 발명에서는 부재료가 12중량% 사용된다. On the other hand, 10 to 12% by weight is used as the ratio of the roasted host herb, roasted bellflower roast, roasted spinach, roasted roasted roasted roasted carrot roast, egg roll, whole egg, .
여기서, 상기 볶은 숙주나물, 볶은 도라지 채, 볶은 시금치 , 볶은 건표고 채, 볶은 당근 채, 달걀지단 각각 5cm × 0.3cm× 0.3cm 크기로 잘라 사용함으로써, 일정한 크기이기 때문에 씹는 식감이 뛰어나다. Here, the above-mentioned roasted sprouts, roasted bellflower roasted roasted spinach, roasted roasted roasted roasted roasted carrot roasted roasted egg rolls are each cut into a size of 5 cm x 0.3 cm x 0.3 cm.
그리고, 상기 숙주나물, 시금치 ,도라지 채와 건표고 채 및 당근 채를 살짝 볶아서 사용하기에 더욱 식감이 뛰어나다. Then, the above-mentioned host herbs, spinach, bellflower roots, dry bean sprouts and carrots are slightly roasted and used for a better texture.
또한, 상기 볶은 숙주나물, 볶은 도라지 채, 볶은 시금치 , 볶은 건표고 채, 볶은 당근 채, 달걀지단은 중량으로 각각 12g정도 사용되고, 너무 많으면 식감이 떨어져 비빔밥의 느낌이 떨어지고, 너무 적으면 부재의 효능이 떨어진다. In addition, the above-mentioned roasted sprouts, roasted bellflower roasted roasted spinach, roasted roasted roasted roasted roasted carrot roasted roasted bean sprouts are used in an amount of about 12 g each, and if too much, the texture of the bibimbap drops, .
한편, 상기 양념소스는 물과, 간장과, 다진사과와, 다진양파와, 설탕이 함유된 발효식초와, 고추가루와, 깨소금과, 참기름과, 소금이 혼합되어 만들어지는데, 전체의 중량 중 26 ~ 27 중량%가 사용되고, 본 발명에서는 26.8 중량% 사용된다. On the other hand, the sauce sauce is made by mixing water, soy sauce, chopped apples, chopped onion, fermented vinegar containing sugar, red pepper powder, sesame oil, sesame oil and salt. To 27% by weight is used, and in the present invention, 26.8% by weight is used.
여기서, 상기 양념소스 비율은 물 20g, 간장 20g, 다진사과 10g, 다진양파 10g, 설탕 및 발효식초 20g, 고춧가루 30g, 깨소금 10g, 참기름 1g, 소금 1g으로 이루어져 세콤달콤한 맛을 느낄 수 있다. Here, the seasoning sauce ratio is 20 g of water, 20 g of soy sauce, 10 g of chopped apples, 10 g of chopped onion, 10 g of sugar and fermented vinegar, 20 g of red pepper powder, 10 g of sesame oil, 1 g of sesame oil and 1 g of salt.
본 발명은 전복, 성게알, 톳, 미역, 제주고사리를 함유한 비빔밥의 제조방법 및 상기 제조방법에 의해 제조된 제주냉면에 관한 것이다. 본 발명의 제주냉면은 종래 냉면에 첨가되지 않던 전복, 성게알, 톳, 미역, 제주고사리를 첨가됨에 따라, 새로운 느낌을 취식자에게 제공할 수 있다.
구체적으로 전복, 성게알, 톳, 미역, 제주고사리의 특유의 향과 상큼하고 시원한 풍미, 그리고 씹는 질감 등 이전의 비빔밥에서는 접할 수 없었던 신규의 취식감을 제공할 수 있고, 나아가 이러한 취식감이 잘 조화됨으로써 새로운 시장 창출에 기여할수 있다.The present invention relates to a method for producing bibimbap containing abalone, sea urchin, rice hull, seaweed, and bracken berries and a Jeju cold noodle prepared by the above method. The Jeju cold noodles according to the present invention can provide a fresh feeling to a food additive by adding abalone, sea urchin, potato, seaweed, and Jeju bracken which are not added to the conventional cold noodles.
Specifically, it is possible to provide a new feeling of eating which was not available in previous bibimbap such as abalone, sea urchin, seaweed, seaweed, and a special flavor of fresh bamboo, fresh and cool flavor, and texture of chewing. Furthermore, It can contribute to new market creation.
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| KR1020160044130A KR20170116420A (en) | 2016-04-11 | 2016-04-11 | The method of Jeju bibimbap |
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| KR20170116420A true KR20170116420A (en) | 2017-10-19 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102144887B1 (en) * | 2020-01-02 | 2020-08-14 | 박희수 | Sea cucumber Bibim sauce and method for producing Bibimbab and cold raw fish soup using the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102144887B1 (en) * | 2020-01-02 | 2020-08-14 | 박희수 | Sea cucumber Bibim sauce and method for producing Bibimbab and cold raw fish soup using the same |
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