KR20180106975A

KR20180106975A - Kimbab containing Pleurotus mushroom and roasted grain powder and method for manufacturing the same

Info

Publication number: KR20180106975A
Application number: KR1020180031025A
Authority: KR
Inventors: 이은희
Original assignee: 이은희
Priority date: 2017-03-17
Filing date: 2018-03-16
Publication date: 2018-10-01
Also published as: KR102020959B1

Abstract

The present invention is characterized in that not only the overall flavor, texture and texture such as flavor, texture and flavor are excellent, but also include roasted grain powder, which adds a fine flavor and has a crispy texture, The present invention relates to a kimbap containing oyster mushroom and roasted grain powder which are added with flavor and harmony with taste of other Kimbap, and a method for producing the same.

Description

Kimbab containing oyster mushroom and roasted grain powder and a method for producing the same are disclosed. [0002] Kimbab containing Pleurotus mushroom and roasted grain powder and method for manufacturing the same,

The present invention relates to a kimbap containing oyster mushroom and roasted grain powder, and a method of manufacturing the same. More particularly, the present invention relates to a kimbab soup comprising a nutrient-rich oyster mushroom, which is excellent in taste, texture and flavor In addition, roasted grain flour is added to add flavor and crispy texture to add flavor of Kimbap and to harmonize taste with other Kimbap, Kimbap including oyster mushroom and roasted grain powder, And a method for producing the same.

Generally, depending on the type of ingredients that make up the cow, the physical characteristics of the kimbap as well as the taste and nutrition are different. In the past, it has mainly used foods such as ham, eggs, fried fish, radish, spinach and the like as bovine materials. However, as the taste and taste of consumers have become more diverse in recent years, the quality of kimbab beef has been gradually increasing.

As part of this effort, Kimbap was added with cheese, tuna and other ingredients. These kimbabs are a kind of so-called fusion foods that Westernized kimbab, a traditional food, according to the taste of younger generation who liked westernized food. However, these kimbap are relatively favored in the younger generation, but there is a limit to achieving the desired taste in the older generation.

Therefore, it is required to develop a kimbap which can harmonize the flavor so that both males and females can enjoy both traditional foods and nutrients while adding nutrition and texture.

[Patent Document 1] Korean Patent Application No. 10-2008-0044504 [Patent Document 2] Korean Patent Application No. 10-2011-0075772

It is an object of the present invention to provide a kimchi which has not only excellent overall taste such as taste and flavor but also excellent in crispy texture, crispy texture, rich in nutrients, added flavor of Kimbap, Mushrooms and roasted grain flour into Kimbap.

Another object of the present invention is to provide a method for producing gimp including oyster mushroom and roasted grain powder according to the present invention.

In order to accomplish the above object, the rice gum according to the present invention may include roasted oyster mushroom and roasted grain powder as a kimbap.

The cereal may be at least one selected from the group consisting of buckwheat, wheat, barley, rye, oats, corn, sorghum, jars, blood, millet, beans, red beans, yulmu and green beans.

The roasted grain powder can be prepared by heat-treating the grain powder at a temperature of 150 to 250 캜 and a pressure of 4.0 to 5.0 kgf / cm 2.

The roasted grain powder may also be included on the roast of the kimbap.

The oyster mushroom may be fermented after mixing and aging the mushroom seasoning powder with barley salt, green tea, mushrooms, dried seasoning powder, and seasoning base containing vegetable oil.

The method of manufacturing gimp according to the present invention may comprise the following steps:

1) a first step of producing barley salt;

2) a second step of preparing a seasoning base containing the barley salt;

3) The third step is to squeeze the water into the water and squeeze the water and roast it with oil;

4) adding the seasoning base obtained in the step 2) to the oyster obtained in the step 3), aging for 5 minutes to 5 minutes to adjust the salinity to 40 to 1 hour to prepare roasted oyster mushroom;

5) a fifth step of heat-treating the grain powder at a temperature of 150 to 250 캜 and a pressure of 4.0 to 5.0 kgf / cm 2 to produce roasted grain powder; And

6) After spreading the rice on the kimchi, roasted oyster mushroom prepared in step 4) and egg yolk, and roasted grain powder prepared in step 5) were put on rice as a kimbap, step.

According to the present invention, the nutrient-rich oyster mushroom for kimbap is included, and not only the overall taste and texture such as taste, flavor, texture and chewiness are excellent, but also roasted grain powder is included, , But also has an effect of adding flavor of Kimbap while being rich in nutrients and harmonizing taste with other Kimbap.

FIG. 1 and FIG. 2 are diagrams showing the rice gum of Example 1 including roasted oyster mushroom and roasted buckwheat flour as a rice gruel according to one embodiment of the present invention.
FIG. 3 is a view showing the rice gum according to the embodiment 2 including the roasted oyster mushroom and the roasted grain powder as the rice gum according to one embodiment of the present invention.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art. It is intended that the scope of the invention be defined by the claims and the equivalents thereof.

Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs. Also, commonly used predefined terms are not ideally or excessively interpreted unless explicitly defined otherwise.

Hereinafter, the Kimbab according to the present invention will be described in detail.

The kimbab according to the present invention may include roasted oyster mushroom and roasted grain flour as a kimbap.

The Pleurotus ostreatus is an edible mushroom belonging to the nectarite family, which is parasitic on the broad-leaved trees. The ovary is semicircular or slightly fan-shaped, and the sack is short and white. The colors vary from brown to gray to grayish brown to white. From spring to late autumn, it grows in hardwoods, dry trees, artificial cultivation, and can be eaten as soup spices, hotpot, or as herbs. In addition, the oyster mushroom is an amino acid (glutamic acid, aspartic acid), vitamin B _1, and evenly containing nutrients required for the body, vitamins and enzymes, such as B ₂ and D _2, in particular the matrix of ergosterol of vitamin D ₂ ( ergosterol), it has been known that it has the effect of stopping the proliferation of cancer cells because it is excellent in prevention of hypertension, arteriosclerosis, resolution of constipation, chemotherapy and immunity.

In the present invention, it is possible to reinforce insufficient nutrients of Kimbap by applying the nutritive mushroom as the material of the Kimbap.

The above-mentioned roasted grain powder is used as a rice bran to produce a crunchy texture with a fine taste, and the grain is selected from the group consisting of buckwheat, wheat, barley, rye, oats, corn, sorghum, , And may be at least one selected from the group consisting of buckwheat and rice bran.

Preferably, the roasted grain powder is prepared by heat-treating the grain powder at a temperature of 150 to 250 캜 and a pressure of 4.0 to 5.0 kgf / cm 2, and preferably a heat treatment at 200 to 230 캜 and a pressure of 4.1 to 4.5 kgf / If the above range is exceeded, the grain powder may crumble and may not be crispy.

Preferably, the grain powder has a grain size of 1 to 5 mm by crushing the grain grains, and the roasted grain powder may have crispy texture after roasting at high temperature and high pressure.

In addition, boiled grain flour may be used as the grain flour.

The above-mentioned roasted grain powder can be used not only as a rice field but also on the roots of the rice roots. For example, the roasted rice flour can be applied to the roots of the roasted rice in a certain pattern or randomly. The roasted grain powder contained on the laver can avoid contact with other Kimbap, so that it does not come into contact with moisture and can provide crisper texture.

The roasted oyster mushroom may be a roasted mushroom which is mixed with a mushroom containing a seasoning base containing barley salt, green tea, mushroom seasoning powder and vegetable oil, aged and roasted.

The aging can be carried out for a period of 40 minutes to 1 hour, with a salinity of 5 to 10 ppm.

If the salinity is less than 5 ppm, the mushroom is undesirably sour, and when it is more than 10 ppm, the salty taste is excessively salty. However, if the salinity is less than 5 ppm, If the aging time is less than 40 minutes, the seasoning base does not penetrate sufficiently into the mushroom and the seasoning base is not preferable because it can not produce a proper flavor and the seasoning base is excessively added to the mushroom It is undesirable because it can penetrate and over-weave the mushroom or harm the flavor.

The barley salt may be prepared by adding a salt of burdock and sun-salt to rice flour, boiling the salt, adding the salt, and then drying and pulverizing.

Preferably, the barley salt is thoroughly washed with 100 parts by weight of the barley, dipped in rice cakes, admixed with 30 to 60 parts by weight of the salt, and then called for 20 to 30 hours, and then 30 to 60 parts by weight , For 10 to 20 hours in a weak fire, then dried to produce minerals, for example, dried in a grinder for 10 to 20 hours in the sun for 10 to 20 hours, and then pulverized into fine sieves.

It is a kind of grass which grows in the coasts, tidal flats, and salt marshes that reach the waters of the islands such as the west coast of Korea, the south coast, Baekryongdo, Jeju Island and Ulleungdo. It is called Salicomia herbacea L. and its name is Salicomia herbacea L. It is called "Hamcho" or "Shinko" because it is very sophisticated in the new farming baskets of China. It is large, fleshy, large, dark green, and bloomed in June to August as if it looks like green at the end of branches, flat and black fruit is formed in October, It is a plant that has appearance characteristic that the whole turns reddish purple when it becomes autumn.

It is known as a plant that is rich in natural minerals and contains taurine, which is a digestive component that helps digestion, and is very useful for the detoxification of liver. Thus, it is known that it improves liver function, improves atherosclerosis, improves diabetes, improves kidney disease , Functional polysaccharides for improving dietary fiber and immunity, and other inorganic salts, and it is reported to be very useful for human body. In particular, it has been proved that cholesterol and antioxidant ability and amino acid content components have very high functional components in recent years, and it has been found that not only minerals but also vitamins have a high content.

The green tea is used, for example, in the form of a green tea powder and a green tea solution, but is not particularly limited.

In the present invention, it is possible to reinforce insufficient nutrients of Kimbap by applying the nutrient-rich green tea such as minerals as the material of the Kimbap.

The mushroom seasoning powder may include a powder obtained by drying and pulverizing at least one kind of mushroom selected from mushroom, pine mushroom, top mushroom, mushroom mushroom and mushroom mushroom.

In addition to the above mushrooms, the mushroom seasoning powder may contain the following materials such as anchovy, shrimp, clam, kelp, katsuobushi, kelp, , Spinach, burdock, lotus root, mugwort, tomato, and the like.

Examples of the vegetable oil include, but are not limited to, vegetable oil, sesame oil, perilla oil, soybean oil, yam seed oil, olive oil, brown rice oil, grape seed oil, sunflower seed oil, linseed oil, linseed oil,

The seasoning base preferably contains 10 to 20% by weight of barley salt, 3 to 10% by weight of green tea, 10 to 15% by weight of mushroom seasoning powder and 60 to 70% by weight of vegetable oil based on the total amount of the seasoning base, When the blend ratio is adjusted, an optimum taste and aroma can be obtained.

The mixing amount of the seasoning base may be 3 to 20 parts by weight, preferably 5 to 15 parts by weight, based on 100 parts by weight of the poached mushroom. If it is less than the above range, sufficient flavor can not be obtained. Or it may taste bad, or it may hurt the flavor of the mushroom.

In the Kimbap according to the present invention, the above-mentioned Kimbap is composed of a mushroom, a mushroom, a mushroom, a mushroom, a mushroom, a mushroom, a mushroom, a mushroom, And at least one roasted mushroom selected from the group consisting of:

One or more kinds of roasted mushrooms other than the above oyster mushroom may be produced by the same method as the roasted oyster mushroom.

The rice gum of the present invention may further include ordinary rice bran materials.

1) a first step of producing barley salt;

2) a second step of preparing a seasoning base containing the barley salt;

The roasted grain powder may be further included on the roasted kimbap in the step of producing the roasted rice of the present invention.

Hereinafter, the present invention will be described in detail by way of examples in order to demonstrate the superior taste of the Kimbab of the present invention. However, the following examples are for illustrative purposes only, and the present invention is not limited to the following examples.

Example 1 ~ 9 And Comparative Example 1 ~ 5

1. Preparation of materials

(1) Oyster mushroom: commercially available oyster mushroom was purchased and used.

(2) Mushrooms: Mushrooms purchased from the market were purchased and used.

(3) Buckwheat flour: buckwheat flour obtained by milling buckwheat kernel and having a particle size of 1 to 4 mm and commercially available.

(4) Yulmu powder: Yulmu powder obtained by crushing yulmu kernel and having a particle size of 1 ~ 5mm and available on the market.

(5) Green tea: commercially available green tea powder was purchased and used.

(6) Mushroom Seasoning Powder: Mushroom seasoning powder prepared by mixing shiitake mushroom powder, onion powder and corn powder was used.

(7) Vegetable oil: White soybean oil of CJ Corporation was used.

(8) Barley salt: The barley salt of the following Production Example 1 was used.

Manufacturing example 1: Barley salt of Produce.

100 parts by weight of the coverstool was thoroughly washed and immersed in rice soaked with 50 parts by weight of a salt of the salt and then added to the mixture for 24 hours and then 50 parts by weight of a salt of the salt was added thereto and the mixture was dried for 12 hours. When the salt turned yellow, it was naturally dried in the sun for 15 hours, pulverized in a pulverizer, and then dropped on a sieve to produce barley salt.

Manufacturing example 2: Manufacture of seasoning base

A seasoning base was prepared by mixing 17% by weight of the barley salt prepared in Preparation Example 1, 5% by weight of green tea powder, 12% by weight of mushroom seasoning powder and 66% by weight of vegetable oil, based on the total amount of the seasoning base.

Production Example 3: Preparation of roasted oyster mushroom

After cutting off the roots, 1 kg of the cleaned oyster mushroom was cleaned and prepared. Then, it was boiled in boiling water (about 100 ° C.) for 8 minutes, wrapped in a cotton cloth, and about 2/3 of water was removed. Then, after cooking oil was put in a frying pan, 5 parts by weight of the seasoning base prepared in Preparation Example 2 was added to 100 parts by weight of the water-removed oyster mushroom, and the salting was adjusted to 6 ppm, followed by aging for 45 minutes. Roasted for 3 minutes, and then cooled with a fan for 15 minutes to produce roasted oyster mushroom.

Production Example 4: Preparation of roasted buckwheat flour

The buckwheat flour purchased in the market was placed in an autoclave and sealed to produce roasted buckwheat flour by heat treatment at a pressure of 4.3 kgf / ㎠ and a temperature of 225 ° C.

Production Example 5: Preparation of roasted yulmu powder

The roasted buckwheat flour was prepared by heat treatment in a pressurized manner at a pressure of 4.3 kgf / ㎠ and a temperature of 225 ° C.

Comparative Preparation Example 1: Preparation of roasted buckwheat flour

The buckwheat flour purchased from the market was put into a frying pan and roasted at 90 to 100 ° C to prepare roasted buckwheat flour.

Example One

30 g of rice was spread on the side of 10 cm long and 10 cm wide, and then the radish, egg yolk and the roasted oyster mushroom prepared in Preparation Example 3 and the roasted buckwheat powder prepared in Preparation Example 4 were placed in the center, And the sesame seeds were sprinkled on the kimbap to complete the kimbap, which is shown in Fig. 1 and Fig.

Example 2

3 was prepared in the same manner as in Example 1, except that the roasted buckwheat flour prepared in Preparation Example 4 was sprinkled on the gimbap.

Comparative Example 1

Kimbap was prepared in the same manner as in Example 1, except that roasted oyster mushroom was not included.

Comparative Example 2

Except that roasted buckwheat flour was not included.

Comparative Example 3

A kimbap was prepared in the same manner as in Example 1, except that 2 parts by weight of the seasoning base prepared in Preparation Example 2 was added to 100 parts by weight of oyster mushroom and the salinity was adjusted to 3 ppm to age for 10 minutes.

Comparative Example 4

A kimbap was prepared in the same manner as in Example 1, except that 25 parts by weight of the seasoning base prepared in Preparation Example 2 was added to 100 parts by weight of oyster mushroom and the salting was adjusted to 15 ppm to age for 1 hour and 20 minutes.

Comparative Example 5

Except that the roasted buckwheat flour obtained in Comparative Preparation Example 1 was used instead of the roasted buckwheat flour obtained in Production Example 4, to prepare Kimbap.

Example 3

Except that roasted buckwheat prepared in Preparation Example 4 was used instead of roasted buckwheat prepared in Preparation Example 4. [

Example 4

After washing 1kg of mushroom, it was boiled in boiling water (about 100 ° C) for 8 minutes and wrapped in cotton cloth to remove about 2/3 of water. Then, after cooking oil was put in a frying pan, 5 parts by weight of the seasoning base prepared in Preparation Example 2 was added to 100 parts by weight of the water-removed mushroom, the saltiness was adjusted to 6 ppm, and the mixture was aged for 45 minutes. Roasted for about 3 minutes, and then cooled to a breeze with a fan for 15 minutes to prepare a roasted mushroom, and the roasted mushroom was added as a rice bran.

2. Experimental Example

The roasted oyster mushroom used in Example 1 was subjected to the following item tests.

Texture

The texture was measured with a texture analyzer (Stable Micro Systems Ltd., TA-XT2, England). We used a p / 2 clyinder probe (ø: 2mm), with a pre-speed of 2.0mm / sec, a test speed of 5.0mm / sec, and a post speed of 5.0mm / sec. Respectively. The measured texture is determined by hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness according to the pattern diagram, It was automatically computed by the system.

The elasticity means that the deformed material tends to return to its original state when the force is removed. It can be said that the elasticity is felt like rubber in the mouth. The cohesiveness is tightly coupled with the ingredient and the ingredient in the food, It can be said to be a property that gives a feeling of goodness and hardness shows a degree of hardness.

The result of measuring the texture of the roasted oyster mushroom of Production Example 3 in this way showed the results of hardness of 120 kgf, elasticity of 0.91 and cohesiveness of 0.74, and the elasticity, cohesiveness and hardness of the roasted mushroom used in the present invention were not lowered, It is judged to be excellent.

The following items were tested for the Kimbab prepared in Examples 1 to 4 and Comparative Examples 1 to 5.

Sensory evaluation

The sensory evaluation of the kimbams of Examples 1 to 4 and Comparative Examples 1 to 5 was carried out using a 5-point scale method (5: very good, 4: good, 3: : Bad, 1: very bad), and the average value thereof is shown in Table 1 below.

Season Texture Overall likelihood flavor incense Chewing feeling Crispy Example 1 5 5 5 4 4.5 Example 2 5 5 5 5 5 Comparative Example 1 3 3 3 4 3.5 Comparative Example 2 4 3 4 One 3.0 Comparative Example 3 2 3 5 4 3.5 Comparative Example 4 3 2 5 4 3.5 Comparative Example 5 4 4 3 3 3 Example 3 5 5 5 5 5 Example 4 5 5 5 5 5

As described above, in the case of the Kimbab of Examples 1 to 4 according to the present invention, when the roasted mushroom was used, the texture such as taste and smell was excellent, and the taste of roasted buckwheat and roasted yumu But also crispy texture, it shows excellent results in overall taste. Particularly, in the case of Examples 2 to 4, roasted grains are included on the roasted kimbap and the crisp texture is more excellent.

However, in Comparative Example 1, oyster mushrooms were not included, so that taste and aroma as well as chewing feel were lowered. In Comparative Example 2, roasted buckwheat flour was not included, The flavor and aroma of the roasted oyster mushroom were not properly aged and the flavor and aroma of the roasted oyster mushroom deteriorated. In the case of Comparative Example 4, the fermented mushroom was aged excessively and the aroma was deteriorated due to the salty taste and salty taste. In Comparative Example 5, , It was found that roasted buckwheat was hard and had no crunchy texture and had poor chewing feel by using roasted buckwheat flour prepared by heat treatment in a general frying pan which had not been heat treated.

Claims

Kimbap containing roasted oyster mushroom and roasted grain powder as a kimbap.

The method according to claim 1,
Wherein the grains are at least one selected from the group consisting of buckwheat, wheat, barley, rye, oats, corn, sorghum, jars, blood, millet, beans, red beans, yulmu and mung bean.

The method according to claim 1,
The roasted grain powder is prepared by heat-treating the grain powder at a temperature of 150 to 250 캜 and a pressure of 4.0 to 5.0 kgf / cm 2.

The method according to claim 1,
The above-mentioned roasted grain powder is also included on the kimbap.

The method according to claim 1,
The Kimbapo further comprises at least one roasted mushroom selected from the group consisting of a mushroom, a mushroom, a mushroom, a mushroom, a mushroom, and a mushroom.

6. The method according to claim 1 or 5,
The roasted oyster mushroom and roasted mushroom were prepared by mixing barley salt, green tea and mushroom with dried seasoning powder containing mushroom seasoning powder and vegetable oil, and then aging the roasted mushroom and roasting it.

A method for producing a kimbap comprising the steps of:
1) a first step of producing barley salt;
2) a second step of preparing a seasoning base containing the barley salt;
3) The third step is to squeeze the water into the water and squeeze the water and roast it with oil;
4) adding the seasoning base obtained in the step 2) to the oyster obtained in the step 3), aging for 5 minutes to 5 minutes to adjust the salinity to 40 to 1 hour to prepare roasted oyster mushroom;
5) a fifth step of heat-treating the grain powder at a temperature of 150 to 250 캜 and a pressure of 4.0 to 5.0 kgf / cm 2 to produce roasted grain powder; And
6) After spreading the rice on the kimchi, roasted oyster mushroom prepared in step 4), eggs, eggs, and the roasted grain powder prepared in step 5) were put on rice as a kimbap, step.