KR20190130746A - Gimbab-like Garae-dduck and method of making the same - Google Patents

Abstract

The present invention provides a manufacturing of garaetteok (bar rice cake) which contains two or more kinds of fillings selected from a group of fruits, vegetables, eggs and fish to provide a texture similar to gimbaps in terms of shapes, and provides nutrients same as or similar to nutrients obtained from gimbaps while solving a problem of falling fillings. The manufacturing method comprises: a step (S1) of preparing a tteok paste from garaetteok paste and also preparing two or more kinds of fillings selected from a group of fruits, vegetables, eggs and fish; a step (S2) of linearly arranging one kind of filling (a first filling) among the prepared fillings to be adjacent to a boundary of the tteok paste; a step (S3) of wrapping the first filling from an end portion of the boundary of the tteok paste so that the first filling is wrapped by the tteok paste; a step (S4) of linearly arranging another prepared filling (a second filling) to be adjacent to an end portion of a wrapped boundary of the tteok paste; and a step (S5) of wrapping the second filling from an end portion of the boundary of the tteok paste so that the second filling is wrapped by the tteok paste.

Description

Gare-teok and its manufacturing method {Gimbab-like Garae-dduck and method of making the same}

The present invention relates to a rice cake and a method of manufacturing the same, more specifically, including a cow in the center of the rice cake, the filling (fillings) are separated and the cows are bound to the rice cake rice cake that is not separated from the rice cake and It relates to a manufacturing method thereof.

It is a nutritious food that can be eaten by busy modern people in a short time and is nutritionally superior, including carbohydrates such as rice, vegetables such as carrots, spinach, cucumbers and burdock; Eggs such as eggs; There are gimbap that includes meat, fish, fish meat such as fish paste.

Recently, due to the high quality of gimbap, high quality beef ingredients are being used in larger amounts, thereby improving the nutrition and taste of gimbap.

In this way, as a large amount of beef ingredients are used, the beef ingredients are not bound with rice, so when the intake of gimbap, some cows fall down.

The present invention is to solve the above-mentioned problems, it contains two or more cows selected from the group consisting of fruits, vegetables, eggs (어) and fish meat can have a feeling similar to gimbap in terms of form and gimbap The present invention provides a rice cake and a method for preparing the same, which can provide the same or similar nutritional value as can be obtained from the cow shedding problem.

According to a first embodiment of the present invention, a rice cake base; And two or more cows selected from the group consisting of fruits, vegetables, eggs, and fish meats located in the barley rice cake base, wherein each of the cows is embedded in a substantially linear form in the longitudinal direction of the barley rice cake base. Each cow is surrounded by a barley rice cake base and is separated by a barley rice cake base.

According to a second embodiment of the present invention, a step of preparing rice cake from sputum rice cake dough, and also preparing two or more fillings selected from the group consisting of fruits, vegetables, eggs and fish meat (S1) ); Placing one of the prepared cattle ('first cattle') substantially in a line adjacent to the edge of rice cake (S2); Wrapping (S3) the first cow from the edge end of the rice cake so that the first cow is wrapped by the rice cake; Placing another prepared cow ('second cow) substantially in a line adjacent to the lapping end of the rice cake (S4); And lapping the second cow from the edge end of the rice cake so that the second cow is wrapped by the rice cake (S5).

The barley rice cake according to the present invention includes two or more kinds of cows selected from the group consisting of fruits, vegetables, eggs and fish meat, so that the problem of cow spilling is minimized while providing sufficient nutritional value for a meal. There is one advantage.

In addition, the present invention provides a method for producing the sputum rice cake.

1 is an image showing a rice cake formed after steaming rice flour according to an embodiment of the present invention.
Figure 2 is an image showing an embodiment in which the first cow carrot pole is disposed at the edge of the rice plate according to an embodiment of the present invention.
3 is an image showing an aspect in which the first cow is wrapped by rice cakes according to one embodiment of the present invention.
4 is an image showing an embodiment in which a second cow is disposed at an edge end where the first cow is wrapped according to one embodiment of the present invention.
FIG. 5 is an image showing an embodiment in which a second bovine egg ground is wrapped by rice cake according to an embodiment of the present invention.

The invention is described in more detail below with reference to the drawings.

According to a first embodiment of the present invention, a rice cake base; And two or more cows selected from the group consisting of fruits, vegetables, eggs, and fish meat located within the barley rice cake base, wherein each of the cows is included in a substantially linear form in the longitudinal direction of the barley rice cake base. Each cow is surrounded by a barley rice cake base and is separated by a barley rice cake base.

In the present specification, the sputum rice cake base is composed of two or more cows selected from the group consisting of fruits, vegetables, eggs and fish meat, and constituents constituting the rice cake, except for additives commonly used in sputum rice cake. It is understood to refer to an ingredient. The rice cake base may be formed from any one or two or more mixtures selected from the group consisting of any grain flour, such as non-glutinous flour, glutinous rice flour, flour, soy flour, potato flour, sweet potato flour, corn starch and tapioca starch. Outside may further include additives such as water, salt, vinegar, preservatives.

In the present specification, 'teokban' refers to, for example, a paste of one or two or more mixture powders selected from the group consisting of non-glutinous rice, glutinous rice flour, flour, soybean flour, potato flour, sweet potato powder, corn starch and tapioca starch. It is understood that it means a sputum cake base formed flat to a certain size so that it can be placed. The rice cake should be able to wrap the cow at the time of manufacture, and also the cow should be able to stick to the rice cake, that is, the rice cake base, so that it is dry like paper or contains too little water and does not clump together. Dough that does not wrap, including too much.

The rice cake may be formed from a dough kneaded with cold or lukewarm water, or formed from a kneaded dough kneaded with hot water, or may be formed by striking the powder with steam and steamed with steam. In order to make the rice cake flat, it can be pushed with a hand, a straw, a roller, or the like to have a predetermined thickness.

The thickness of the rice cake may be determined according to the desired size, the type and amount of cattle entering the rice cake, and may be, for example, 1 mm to 5 cm or 2 mm to 3 cm or 2 mm to 1 cm or 2 mm to 5 mm. If the thickness of the rice cake is too thin, the rice cake can be torn when the cow is wrapped, and if the thickness of the rice cake is too thick, the effect of the cow being bound to the rice cake base will be insufficient.

The thickness of the rice cake may be formed to the same thickness throughout the rice cake, or may be formed so that the portion where the cow is placed is relatively thinner.

In the present specification, the "fruit" may be any fruit in chason form, chopped form, or chopped form. Non-limiting examples of fruits include pineapples, apples, pears, grapes, strawberries, raisins, blueberries, melons, avocados, bananas. Persimmon, etc. may be included, but is not limited thereto.

In the present specification, the term 'vegetable' may be any vegetable in the form of chopped or cut in length or chopped. Non-limiting examples of vegetables may include, but are not limited to, cucumbers, carrots, spinach, burdock, radish, radish, cabbage, seasoned vegetables such as kimchi, leek, and the like.

In the present specification, the term "eggs" may be eggs, quail eggs, duck eggs, ostrich eggs, and the like. Eggs can be prepared in long form and then cut into long pieces or prepared from egg white powder and egg yolk powder.

In the present specification, the term "fish meat" may be any meat such as beef, pork, chicken, fish, fish cake, rabbit meat, lamb, sausage, ham. The fish meat may be a long cut form or minced form. The fish meat may be used with base or soy sauce bulgogi seasoning or red pepper paste bulgogi seasoning.

Flour rice cake according to an embodiment of the present invention may include two or more cows. The two or more cattle may be selected from the same kind or from different kinds. For example, the two or more cows may be used only two or three or four selected from vegetables or one selected from vegetables and one selected from fish meat, but is not limited thereto.

The sputumddok according to an embodiment of the present invention may be the same or similar in appearance to the conventional sputumddok, but two or more kinds of cows are included in the sputumddok in a form similar to gimbap.

According to another embodiment of the present invention, preparing a rice cake from sputum rice cake dough, and also preparing two or more fillings selected from the group consisting of fruits, vegetables, eggs and fish meat (S1) ); Placing one of the prepared cattle ('first cattle') substantially in a line adjacent to the edge of rice cake (S2); Wrapping (S3) the first cow from the edge end of the rice cake so that the first cow is wrapped by the rice cake; And placing the other prepared cows ('second cows) substantially in line with the lapping end of the rice cake (S4); And lapping the second cow from the edge end of the rice cake so that the second cow is wrapped by the rice cake (S5).

Naturally, the cow may further include a third cow, a fourth cow, a fifth cow, a sixth cow, a seventh cow, an eighth cow, a ninth cow, and a tenth cow.

This will be described in more detail with reference to FIGS. 1 to 5 as follows.

1, water is added to non-glutinous rice powder containing 1% by weight of salt, and steamed for 20 minutes by sitting on a steamed steam, and then taken out of the steamed rice to form rice cakes. At this time, the rice cake should be about 5 mm thick.

According to Figure 2, the super-pickled carrot vegetable is prepared as the first cow, and placed in a substantially line at one edge end of the rice cake.

The pickled carrots in Fig. 3 are wrapped at the edge of rice cake.

A second post egg ground is positioned substantially in line at the edge of the wrapped rice cake edge in FIG. 4.

In FIG. 5, egg ground is wrapped with rice cake.

According to another embodiment of the present invention, the rice cake prepared as described above may be further subjected to baking in a grill or oven, or baking or frying in a frying pan, or applying soy flour, sugar powder or the like to the surface. In addition, the method may further comprise the step of cutting the gimbap before ingestion.

Claims (2)

Rice cake base; And two or more cows selected from the group consisting of fruits, vegetables, eggs and fish meat located in the barley rice cake base.
Each cow is embedded in a row in the longitudinal direction of the barley rice cake base, each cow is surrounded by a barley rice cake base, characterized in that separated by the barley rice cake base.
Preparing a rice cake from sputum rice cake batter, and also preparing two or more fillings selected from the group consisting of fruits, vegetables, eggs and fish (S1);
Placing one of the prepared cattle ('first cattle') adjacent to the edge of rice cake (S2);
Wrapping (S3) the first cow from the edge end of the rice cake so that the first cow is wrapped by the rice cake;
Arranging other prepared cows ('second cows) adjacent to the lapping edge ends of rice cakes (S4); And
Comprising; laminating the second cow from the edge end of the rice plate so that the second cow is wrapped by the rice plate (S5).
Method of preparing rice cakes.

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