KR20190057850A - Gimbap Manufacture Method of using immediate polishing rice - Google Patents

Abstract

Provided by the present invention is a gimbap making method using instantly polished rice, which is able to make more delicious gimbap by reducing moisture loss while maintaining nutrients of rice since rice for gimbap is cooked by using instantly polished rice. For the above, the present invention comprises: a gimbap ingredient preparing step of preparing pickled radish, egg garnish, carrot, and spinach which are ingredients for gimbap, and seasoning and preparing burdock, ham, crab stick, and fried tofu; an instant polishing step of instantly polishing and preparing rice by an order of a customer; a cooked rice preparing step of preparing cooked rice for gimbap by adding salt to the instantly polished rice, cooking rice with water in a pressure rice cooker, filling a container with the instantly polished and cooked rice, adding sesame oil, powdered sesame with salt, and vinegar onto the rice, and then cooling the rice; and a gimbap forming step of forming a gimbap by spreading the rice prepared in the cooked rice preparing step on roasted laver, placing the radish, the egg garnish, the carrot, the spinach, the burdock, the ham, the crab stick, and the fried tofu prepared in the gimbap ingredient preparing step on the cooked rice on the laver, and rolling the laver in a roll shape.

Description

[0001] The present invention relates to a method for producing rice gum using instant rice,

More particularly, the present invention relates to a method and apparatus for making kimbap rice using instant rice prepared at a site (shop), thereby reducing moisture loss while maintaining the nutrition of rice, The present invention also relates to a method of manufacturing rice germ using the instantly cooked rice.

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.

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.

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.

On the other hand, Korean Patent Application Publication No. 10-2015-0131666 discloses a method for producing Kimbap using seasoning.

The prior art includes a seasoning rice preparation step of mixing rice, salt, salt, sesame oil, sesame oil and sesame seed, a seasoning rice spreading step of evenly spreading the seasoning rice prepared through the seasoning rice manufacturing step on the upper surface of seasoning rice, A step of introducing a sesame leaf on the upper surface of the seasoned rice interposed through the intervening step, a step of introducing a kimbap on the upper surface of the sesame leaf interposed through the sesame leaf interposition step, The method of manufacturing a kimbap according to the present invention is characterized by comprising a step of producing a kimbap roll in which the seasoned kimchi is placed in a roll form.

However, the prior art uses various spices for rice, which is the main ingredient of kimbap, but the flavor of kimbap varies depending on the freshness of rice. In other words, the rice used in a typical kimbab specialty shop is purchased by a wholesaler of old rice, and the rice is barked.

Document 1: Korean Patent Application Publication No. 10-2015-0131666 Document 2: Korean Patent Registration No. 10-1432105

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to solve the above-mentioned problems and to provide a method and apparatus for preparing gimp rice using instantly cooked rice to reduce the moisture loss while maintaining the nutrition of rice, The present invention also provides a method of manufacturing a rice germ using the instantly cooked rice.

In order to accomplish the above object, the present invention provides a method for preparing ginger rice, comprising the steps of preparing radishes, egg yolks, carrots and spinach which are the ingredients of gingerbread and preparing burdock, ham, A step of instantly preparing rice according to a customer's order on the fly, washing the instantly cooked rice, and then cooking rice such as salt in a pressure cooker. Then, rice prepared with the instant rice is put into a container, Preparing rice for cooking giblets by sprinkling sesame oil, sesame seeds and vinegar on the rice, cooling the rice prepared in the rice preparation step, spreading the radish, egg yolk, carrot, Spinning, rolling, spinning, rolling, rolling, spinning, spinning, rolling, spinning, rolling, rolling, spinning, .

The burdock was immersed in cold water for 20 minutes with the vinegar placed in the cold water, and then the burdock was taken out and cooked in a pressure cooker, and then the cooked burdock was placed in a stewing container. Then, in a state in which soy sauce, It is preferable to cook by boiling. In general, burdock is a roots plant. It is not only a good burden to the burdock but it also consumes a lot of stamen time. Therefore, when the first pressure is applied in the pressure cooker, it softens the hardness of the root plants. It can penetrate well and dramatically reduce the stewing time.

The milk portion is put in hot water and is then reheated in cold water and then dehydrated in a food-exclusive dehydrator to completely remove water and grease. Then, the milk portion in which the water and grease are removed is placed in the cooking container, It is preferable to cook the soy sauce 45g, the remainder 250g, the sauce 40g, and the sugar 20g in the heated state, and dehydrate again.

The present invention relates to a method for preparing gimp rice using instantly cooked rice to reduce the loss of moisture while maintaining the nutrition of rice, And has an action and effect that can produce Kimbab added with the taste and flavor of Kimbab.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing an entire process of a method for manufacturing a rice germ using instant rice according to a preferred embodiment of the present invention. FIG.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following detailed description, only two embodiments of the present invention will be described in order to achieve the above-mentioned technical problems. And other embodiments which may be presented by the present invention are replaced by descriptions in the constitution of the present invention.

The present invention prevents the oxidation of rice, which is a raw material of rice, which is used when making kimbap, so that the taste, nutrition, and moisture of rice are not destroyed by making instant rice, By processing and providing healthy Kimbab made from corn rice, it is aimed to realize the method of manufacturing Kimbab using instant rice which is suitable for food hygiene with safe and healthy food by improving prevention of diabetes, lowering blood pressure and improving immune function.

The present invention also relates to a method of manufacturing a rice gum that can be used to produce rice gum, which is prepared by adding rice to cooked rice, and further improving the taste and flavor of the rice gum by developing a method of cooking burdock, I want to.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments of the present invention, but the present invention is not limited to the embodiments.

{Example 1}

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments of the invention.

As shown in FIG. 1, the method of manufacturing a rice germ according to the present invention comprises a germ rice preparation step, an instant grinding step, a rice preparation step, and a kimbap forming step.

1. Preparation step of rice germ (100)

In the preparation step of kimbap material, raw materials such as radish, egg yolk, carrot and spinach, which are ingredients for kimbap, are prepared, and burdock, ham, sesame seeds and mushroom prepared by the inventive method are prepared. Namely, the radish, egg yolk, carrot, and spinach are prepared by a common recipe used for kimbap, and burdock, ham, sesame and mushroom are cooked by the inventor of the present invention to enhance the flavor and texture of the kimbap Respectively.

First, in order to eliminate burdock flavor of burdock, 700g of burdock was dipped in cold water for 50 minutes while 50g of vinegar was placed in cold water. Then, the burdock was taken out of cold water and put into a pressure cooker, Turn off the pressure cooker and remove the burdock.

Next, the above-mentioned primary cooked burdock was placed in a stewing container, and then the stew was put into the stewing container for 90 minutes, followed by 85g of sugar and 40g of sugar. After 4 minutes, the stew was turned off, Use a cooking tool such as a spatula to complete the cooking of the burdock for 1 minute.

The above-mentioned method of reclaiming the milk is as follows: 128 g of the milk is weighed in hot water and then cooled again in cold water, and then dehydrated in a food-exclusive dehydrator for 1 minute to completely remove moisture from the milk.

Next, the milk-removed portion was put in a cooking container, and then 45 g of seasoned soy sauce, 250 g of dregs, 40 g of sweet potato, and 20 g of sugar were placed in the cooking container, and the mixture was heated for 2 minutes to cook until the seasoning was sufficiently wet After dehydration for 12 seconds in the food dehydrator, dehydration is carried out to such an extent that the condiment is damp to a certain extent on the surface of the oil, and the cooking of the oil is completed.

In the above method of preparing the fish meat, 190 grams of fish fat is added to the fryer, and then fried for 40 seconds at a temperature of 160 DEG C to complete the fish meat cooking.

Finally, in the recipe of ham, 250 g of ham is added to the fryer and fried for 50 seconds at a temperature of 165 ° C to complete the cooking of the ham.

That is, although the common recipe for roasted meat and ham is a roasted roasted recipe, the recipe of the present invention is prepared by frying the roasted roasted meat through a fryer, so that the roasted roasted roasted meat has a mouthfeel, the roasted roasted meat has a soft texture, It can be prepared hygienically.

2. In the instant grinding stage 200,

In the instant grinding stage 200, when a customer's order is received, the rice is prepared and prepared on the spot.

The reason why rice is cooked instantly through the instant grinding step 200 is that when rice is not chilled circulating immediately after the seeding, the cells die from 7 hours after the seeding, the oxidation starts from 7 days later, After 15 days, when the taste, nutrition and moisture of rice are extinguished, acidification starts. In general, rice immediately after planting is alkaline with P.H (7.0), but rice after 6 months is acidified with P.H (5.0 ~ 5.5). Therefore, it is possible to improve the prevention of diabetes, lowering blood pressure, immunity, and so on, by providing healthy kimbab made of instant rice and making delicious kimbab made of instant rice in the field (kimbab factory and households) And to improve the function to make Kimbab that is suitable for food hygiene with safe and healthy food.

In addition, according to the present invention, even when the rice is instantly searched according to the customer's order, the rice yield ratio is also determined according to the customer's additional requirement step by step.

division Status of rice Brown rice (1 degree) 100% remaining of rice husk and horny layer 5 minutes About 50% of rice husks and horny layers remain Rice pickles (7 to 8 minutes) About 30% of rice husks and horny layers remain 9 minutes About 10% remains of rice husk and horny layer White rice (10 to 11 minutes) The rice husk and the horny layer are all removed

3. Rice preparation step (300)

The rice preparing step 300 is a step of preparing rice for kimbap by preparing rice with instant rice through an instant plowing step which is a previous step.

Specifically, we add 71g of water with 600g of instant rice mixed with 3.5g of salt, and bake rice in a pressure cooker. At this time, the time is rest in the pressure cooker, and after 1 minute of steaming, fire control (80% down from the basic fire), soak for 4 minutes, turn off the fire completely, and immediately remove the steam for 5 seconds. The reason for building a rice cooker with a pressure cooker is to make rice cooked, but when rice cooked for kimbap is used, it is not possible to spread the rice on the kim However, in order to save the texture of the kimbap, the present invention forms rice cooked with a pressure cooker to make a cooked rice, but after the rice is completed in the pressure cooker so as not to be easily buried in the hands, It is possible to force the rice in the pressure cooker for 5 seconds without waiting for it to come out, so that the rice can be made so as not to be inconvenient for making kimbap.

On the other hand, once the rice is finished in the pressure cooker, put the rice in the container to a thickness of 25 mm, and let it cool for 2 seconds. At this time, it is preferable to use a blower such as a fan to cool the rice to increase the elasticity of the rice.

Next, when the rice is placed on the bottom of the container, sprinkle 2g of sesame oil, 0.3g of sesame seed and 2g of vinegar on the above rice. In this case, vinegar should be used with vinegar that has passed the natural fermentation more than 6 months. Furthermore, the vinegar is sprayed on the rice and then the vinegar is sprayed evenly over the whole rice.

Next, after the sesame oil, sesame seeds and vinegar are sprayed over the rice placed on the bottom of the container, the finished rice is poured 25 mm in the pressure cooker again, and then the sesame oil, sesame seeds and vinegar are sprinkled for 2 seconds .

4. Kimbap molding step (400)

When the rice and the kimbap material are prepared through the previous steps, when the rice is spread on the kim, the rice bobbins are stuck to the hands and the kim, and it takes a lot of time to spread the rice. When the rice was raised on the kimchi, the roasted radish, the egg yolk, the carrot, the spinach, the burdock, the ham, the sesame and the milk were put on the rice, The kimbap is made by rolling the laver in which the ingredients are placed.

100: Preparation step of gimp material 200:
300: rice preparing step 400: Kimbap forming step

Claims (3)

In the method for producing kimbap,
Preparing a kimbap material preparation step (100) by preparing radishes, egg yolks, carrots and spinach, which are the ingredients of kimbap, and preparing burdock, ham,
An instant grinding step (200) for preparing and preparing rice on the spot according to a customer's order;
The prepared rice was mixed with salt and then mixed with water in a pressure cooker to cook the rice. Then, the rice prepared with the instant rice was put in a container, and then sesame oil, sesame and vinegar were sprayed on the rice, A rice preparation step (300) of preparing rice;
The rice prepared in the rice preparing step is spread on a roasted kimchi and then the radishes, the egg yolk, the carrot, the spinach, the enamel, the ham, the sesame and the milk are prepared on the rice, And a step (400) of forming a rice gob to roll the rice in a roll form.
The method according to claim 1,
The burdock was dipped in cold water for 20 minutes in a state of cold vinegar, and then the burdock was taken out and put into a pressure cooker and cooked with a primary pressure steam. The cooked burdock was then placed in a stewing container and the soy sauce, Wherein the rice is cooked while being poured in a state in which the rice is cooked.
The method according to claim 1,
The milk portion is put in hot water and is then reheated in cold water, and then dehydrated in a food-exclusive dehydrator to completely remove water and oil. Then, the milk portion in which the water and oil have been removed is put into a cooking container, Wherein the rice is cooked by adding 45 g of soy sauce, 250 g of seasoned rice, 40 g of tasting sake, and 20 g of sugar, and then dehydrating and cooking the cooked rice.

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