KR20210074604A - Abalone gimbap and manufacturing method for the same - Google Patents

Abstract

The present invention relates to abalone kimbap and a method of preparing the same, and more specifically to abalone kimbap of a new recipe and a method of preparing the same, in which abalone and Dendropanax morbiferus are used to prepare kimbap, thereby satisfying various preferences of consumers and providing well-balanced taste and nutrients. A method of preparing abalone kimbap according to the present invention, as a method of preparing kimbap, comprises the steps of: (S1) putting Dendropanax morbiferus in water, and boiling and brewing Dendropanax morbiferus so as to prepare Dendropanax morbiferus-soaked water; (S2) cooking Dendropanax morbiferus rice using the Dendropanax morbiferus-soaked water; (S3) cleaning abalone to prepare abalone intestines and abalone meat; (S4) steaming and cooking the abalone intestines separated from the abalone, grinding the steamed abalone intestines, and mixing the ground abalone intestines with Dendropanax morbiferus rice; (S5) stir-frying the abalone meat separated from the abalone; and (S6) placing the Dendropanax morbiferus rice on laver, placing the abalone meat on top of the Dendropanax morbiferus rice, and rolling the laver to prepare kimbap.

Description

Abalone kimbap and its manufacturing method {ABALONE GIMBAP AND MANUFACTURING METHOD FOR THE SAME}

The present invention relates to abalone gimbap and its manufacturing method, and more particularly, to a novel recipe that can provide balanced taste and nutrition to satisfy various tastes of consumers by manufacturing gimbap using abalone and hwangchil wood. It relates to abalone gimbap and a method for manufacturing the same.

More specifically, by using abalone meat as a kimbap stuffing and preparing rice for kimbap using hwangchil wood and abalone intestines, you can taste the texture and flavor of abalone, and you can easily eat the beneficial ingredients of abalone and hwangchil wood. It relates to abalone gimbap and a method for manufacturing the same.

Kimbap is a meal replacement food that can be easily eaten by wrapping rice, vegetables, and meat in seaweed. Consumption continues to increase and there are various types. Kimbap consists of seaweed, rice, and stuffing (various ingredients for kimbap, kimbap stuffing), and the taste of gimbap is also determined by the laver, rice and kimbap.

Because these gimbap has a good taste and is easy to consume, it is widely used as a meal substitute in daily life as well as during outdoor picnics such as snacks and picnics. Kimchi, tuna, cheese, etc., in addition to the above basic ingredients, are used according to taste. Optionally, add more variety to taste.

In addition, such conventional gimbap is a triangular gimbap made of rice according to its shape and wrapped with seaweed, small gimbap made small enough to fit in a child's mouth, nude gimbap with ingredients wrapped in seaweed and rice, and bare rice. Various types of gimbap are sold, such as Chungmu gimbap, which is wrapped in seaweed and served separately.

Gimbap is made by spreading the rice widely on the flat laver, placing the kimbap stuffing on it, and rolling up the laver. At this time, pickled radish, egg rolls, carrots, ham, and spinach are mainly used as kimbap fillings, but most of the nutrients are limited, sales are stagnant due to the relatively familiar taste, and the contribution of gimbap to the globalization of Korean food culture. Considering this, research on kimbapso that provides new sensuality and palatability should be continued.

On the other hand, the Hwangchil tree (Dendropanax morbifera Lev) is an evergreen broad-leaved arboreous tree belonging to the Araliaceae that is native to the southern coastal areas such as Wando and Haenam and Jeju Island in Korea. It is a medicinal plant with excellent pharmacological effects.

Hwangchil tree is a species that does not lose its leaves even in winter, and when the bark is damaged, a yellow resin liquid comes out, which is called Hwangchil. Hwangchil has been used as a rare paint that gives off golden color for the emperor's armor, helmet, and other metal ornaments since the Three Kingdoms period. It is recorded, and that it was a special product of Baekje, before that, remains in the Tang dynasty history book Bookbuwongu and Tongjeon. Hwangchil wood is effective in removing burns, treating eye diseases and burns, and is harmless, in Lee Si-jin's herbal medicine, and it is recently used for food such as tea.

According to recent research results, Hwangchil tree is known to be effective in diabetes, hypertension, blood circulation disorder, liver function improvement, antioxidant, osteoporosis, periodontal disease, immunity enhancement, nerve stabilization, antibacterial, anticancer, etc. used as a composition.

Currently, industrially produced hwangchil wood products are mainly manufactured using extracts from leaves and branches of hwangchil trees. Among the raw materials of Hwangchil tree, mature leaves are used as leaves and raw branches are used as branches, and young leaves and branches are rarely used.

Meanwhile, as the standard of living improves, the tastes of consumers are becoming more diversified and demanding. However, as described above, the conventional gimbap is not diverse and gives consumers a sense of boredom. Therefore, there is still a need to develop a new gimbap that does not simply contain abalone in order to satisfy the various tastes of consumers.

Republic of Korea Patent Registration No. 10-1942816 (Registered on January 22, 2019) Republic of Korea Patent No. 10-1432105 (registered on August 13, 2014) Republic of Korea Patent No. 10-1740320 (registered on May 22, 2017) Republic of Korea Patent No. 10-1421683 (registered on July 15, 2014)

The present invention has been devised to solve the problems of the prior art as described above, and by making gimbap using abalone and hwangchil wood, it is a novel method that can provide a balanced taste and nutrition to satisfy the various tastes of consumers. It is an object of the invention to provide a recipe for abalone gimbap and a method for manufacturing the same.

More specifically, the present invention can taste the texture and flavor of abalone by using abalone meat as gimbap and preparing rice for kimbap using hwangchil wood and abalone intestines, and can easily ingest beneficial ingredients of abalone and hwangchil wood. It is an object of the invention to provide an abalone gimbap that can be used and a method for manufacturing the same.

The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above and object, the method of manufacturing abalone gimbap according to the present invention includes: preparing hwangchil wood infused water by boiling and boiling hwangchil wood in water (S1); Cooking the hwangchil rice with water brewed from the hwangchil wood (S2); Preparing the abalone intestines and abalone meat by trimming the abalone (S3); Steaming and cooking the abalone intestines separated from the abalone, then grinding and mixing with the hwangchil rice (S4); Roasting the abalone meat separated from the abalone (S5); and placing the hwangchil rice on seaweed, placing the abalone meat on it, and then rolling gimbap to prepare gimbap (S6).

In addition, in the manufacturing method of abalone gimbap according to the present invention, in step S1, the hwangchil wood is self-recovered using steam, and then immersed in water at room temperature for 2 to 3 hours to cool, and then to water. It is characterized by preparing the water infused with hwangchil wood by boiling it and brewing it.

In addition, in the manufacturing method of abalone gimbap according to the present invention, in the step S4, the abalone intestines are immersed in kimchi lactic acid bacteria fermentation broth, and after pretreatment of low-temperature fermentation and aging at a temperature of 0.5-1.5 ° C. for 5-7 days, then steamed and cooked and then pulverized It is characterized in that it is mixed with the hwangchil rice.

In addition, in the method for producing abalone gimbap according to the present invention, in the step S5, the abalone meat is immersed in the water brewed with hwangchil tree, and then fried after pretreatment of low temperature aging for 1 to 2 days at a temperature of 0.5 to 1.5 ° C. do it with

On the other hand, the abalone gimbap according to the present invention is characterized in that it is manufactured by the manufacturing method of the abalone gimbap according to the present invention.

According to the abalone gimbap and its manufacturing method according to the present invention having the configuration as described above, a new recipe that can provide balanced taste and nutrition to satisfy the various tastes of consumers by manufacturing gimbap using abalone and hwangchil wood of abalone gimbap and a manufacturing method thereof can be provided.

More specifically, according to the abalone gimbap and its manufacturing method according to the present invention, it is possible to taste the texture and flavor of abalone by using abalone meat as a kimbap filling and manufacturing rice for gimbap using hwangchil wood and abalone intestines. It is possible to provide an abalone gimbap and a manufacturing method thereof that can easily eat the beneficial ingredients of hwangchil wood.

Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram showing a manufacturing method of abalone gimbap according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art. Like numbers refer to like elements throughout.

1 is a manufacturing process diagram schematically showing a manufacturing method of abalone gimbap according to the present invention.

The manufacturing method of abalone gimbap according to the present invention, in the manufacturing method of gimbap, includes the steps of: preparing hwangchil wood infused water by boiling and boiling hwangchil wood in water (S1); Cooking the hwangchil rice with water brewed from the hwangchil wood (S2); Preparing the abalone intestines and abalone meat by trimming the abalone (S3); Steaming and cooking the abalone intestines separated from the abalone, then grinding and mixing with the hwangchil rice (S4); Roasting the abalone meat separated from the abalone (S5); and placing the hwangchil rice on seaweed, placing the abalone meat on it, and then rolling gimbap to prepare gimbap (S6). Here, as a known process of making gimbap, it is natural that it can be configured to further include a process or step of slicing gimbap made from horses into 10 to 12 individual pieces to a suitable size for eating.

Hereinafter, the manufacturing method of abalone gimbap according to the present invention will be described in more detail step by step with reference to FIG. 1 .

1. Preparation of brewed water from Hwangchil wood (S1)

Trim the branches, leaves, and roots of the Hwangchil tree to remove impurities and cut them to an appropriate size, then mix any one or at least two or more of them in water, boil them at 120~130℃ for 30~40 minutes, boil them, and then add foreign substances to the sieve. Prepare this filtered hwangchil wood brewed water.

In particular, in the present invention, as a hot water extraction method, 10 to 20 parts by weight of at least one of branches, leaves, and roots of a hwangchil tree is added to 100 parts by weight of water and boiled at 120 to 130° C. for 30 to 40 minutes. .

When the weight of the hwangchil tree (at least one of branches, leaves, and roots) is less than 10 parts by weight, the ratio of water is too high, and there is a problem that it takes too much time to extract and concentrate with hot water, and when it exceeds 20 parts by weight Since the amount of water does not reach the minimum amount required for hot water extraction, it is preferable to maintain the above range because it may cause deformation of hwangchil trees (branches, leaves, roots) in the process of hot water extraction.

In the present invention, it is composed of at least one of the branches, leaves, and roots of the hwangchil tree, but in the case of two or more, the weight ratio is preferably 1:1 or 1:1:1.

In addition, in the present invention, in the step S1, the hwangchil wood is self-recovered using steam, and then immersed in water at room temperature for 2 to 3 hours to cool, then put it in water and boil it. can be configured by preparing

The branches, leaves or roots of the hwangchil tree are subjected to self-recovery treatment, and more specifically, cooked in steam at 180° C. to 200° C. for 2 hours to 3 hours. The branches, leaves or roots of the hwangchil tree matured in this way have the effect of sterilizing microorganisms in steam at 180°C to 200°C. In addition, the impurities contained in the branches, leaves, or roots of the hwangchil tree are further removed through self-recovery.

Next, the morphologically original shape is restored by immersing the branches, leaves, or roots of the self-sustaining hwangchil tree in water at room temperature for 2-3 hours and cooling, and through the self-sustaining and cooling process, the softening of the tissue, etc. As a result, extraction of active ingredients is actively performed.

2. Step of cooking Hwangchil rice (S2)

Cook rice with rice using the water prepared in step S1 from brewed hwangchil wood. The step of preparing hwangchil rice (S2) is not particularly limited in the present invention as a method used in a known method of cooking rice.

3. Abalone intestines and abalone meat preparation step (S3)

Prepare abalone intestines and meat by washing and trimming the abalone, dividing it into shell, abalone intestines and abalone meat. Abalone intestines and abalone meat preparation step (S3) is also a method used in a known method of preparing each part by washing and trimming abalone, and is not particularly limited in the present invention.

4. Mixing abalone offal and hwangchil rice (S4)

The abalone intestines separated from the abalone are separately steamed and cooked, and then ground in a blender and mixed evenly with the hwangchil rice. Abalone offal and hwangchil rice mixing step (S4) is also a method used in a known method of steaming abalone offal and then grinding it using a mixer, etc., and is not particularly limited in the present invention.

In addition, in the step S4, the abalone intestines are immersed in kimchi lactic acid bacteria fermentation broth, steamed and cooked after pretreatment of low-temperature fermentation and maturation at a temperature of 0.5 to 1.5 ° C. for 5 to 7 days, and then crushed and mixed with the hwangchil rice. configurable.

The fermented kimchi lactic acid bacteria, which appears during the ripening process of kimchi, can be directly extracted from kimchi or used by purchasing commercially available kimchi lactic acid bacteria and culturing them, and can be used in any state without any particular limitation.

More specifically, the kimchi lactic acid bacteria may be selected from the group consisting of Leuconostoc genus Kimchi lactic acid bacteria, Lactobacillus genus Kimchi lactic acid bacteria, Weissella genus Kimchi lactic acid bacteria, and mixtures thereof. In particular, kimchi lactic acid bacteria of the genus Leuconostoc are preferred, and among these, more preferred are Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, It can be composed of a culture solution of kimchi lactic acid bacteria selected from the group consisting of Leuconostoc holzapfelii and mixed lactic acid bacteria thereof. Most preferably, Leuconostoc (Leuconostoc) of the kimchi lactic acid bacteria of the genus Leuconostoc holzapfelii (Leuconostoc holzapfelii) is the most excellent as the fat and cholesterol decomposition power is nearly twice as high as that of other lactic acid bacteria.

As such, the kimchi lactic acid bacteria can exert a fat and cholesterol decomposition effect on the intestines of abalone.

5. Abalone meat stir-fry step (S5)

To use the abalone meat as a kimbap stuffing, cut it lengthwise into 3-5 pieces and fry it in a frying pan with butter in advance.

In addition, in the present invention, in the step S5, the abalone is immersed in the water brewed with the hwangchil tree, and then roasted after pretreatment of low temperature aging for 1 to 2 days at a temperature of 0.5 to 1.5 ° C. By going through the low-temperature aging pre-treatment step once more, it is possible to prevent the discoloration of the abalone meat, remove the bad smell, and maintain a soft and squishy texture.

If the low-temperature aging temperature is less than 0.5 ℃, it will be frozen if the temperature control is not smooth. If the low-temperature aging temperature exceeds 1.5 ℃, the low-temperature aging effect cannot be exerted, such as discoloration or bad smell. It is desirable to keep

In addition, the low-temperature aging time is preferably made for 1 to 2 days. When the low-temperature aging step (S3) is less than 1 day, the effect of making the texture soft and brittle may be insufficient, and when it exceeds 2 days, the texture is rather deteriorated, and it is preferable to maintain the low-temperature aging time range.

6. Gimbap manufacturing step (S6)

Place the hwangchil rice on seaweed, put the abalone meat on it, and roll up the kimbap to prepare gimbap. In addition to the abalone meat as gimbap stuffing, it can be configured to include ingredients commonly used in gimbap, such as ham, pickled radish, spinach, cucumber, carrot, and burdock.

More specifically, it will be described in more detail below through examples of the present invention. However, these Examples are for illustrating the present invention, and the present invention is not limited by these Examples.

◎ Ingredients for Abalone Gimbap

Seaweed (from Wando), rice (from Wando), abalone (from Wando), hwangchil (from Wando), ham, pickled radish, spinach, burdock

◎ Cooking order

(1) Trim the branches of Hwangchil tree from Wando, remove impurities, cut into appropriate size, put 100g in 1000g of water, boil at 120~130℃ for 30~40 minutes, and filter out foreign substances through a sieve.

(2) Use the water brewed from Hwangchil tree to make Hwangchil rice with Wando-grown rice.

(3) Prepare 1 abalone (about 70g) from Wando by washing and trimming it and dividing it into shell, abalone intestines and abalone meat.

(4) After steaming the intestines of abalone, grind it in a blender and mix well with Hwangchil rice.

(5) Cut the abalone meat into 3-5 long pieces and fry them in a buttered frying pan.

(6) Put the roasted abalone meat, ham, pickled radish, spinach, and burdock root in Wando seaweed and roll it up.

(7) Cut the rolled up gimbap into 10~12 pieces of suitable size for eating.

In (1) of Example 1, the branches of Hwangchil tree are trimmed to remove impurities, cut to an appropriate size, and then boiled in steam at 180° C. to 200° C. for 2 hours to 3 hours and brewed after self-restraint treatment was carried out in the same manner as in [Example 1].

In (4) of Example 1, abalone intestines are immersed in kimchi lactic acid bacteria fermentation broth, steamed after pretreatment of low-temperature fermentation and maturation at a temperature of about 1.0 ° C., and then ground in a blender and mixed well with Hwangchil rice. was carried out in the same manner as in [Example 1]. Here, the fermented kimchi lactic acid bacteria was used as a culture medium of Leuconostoc citreum as kimchi lactic acid bacteria of the genus Leuconostoc.

In (5) of Example 1, abalone meat is immersed in water from which the branches of Hwangchil tree have been brewed and then roasted after pretreatment of low-temperature aging at a temperature of about 1.0 ° C. for 2 days. Performed in the same manner as in [Example 1]. did.

[Comparative Example 1]

Kimbap with ham, pickled radish, spinach, and burdock was prepared as in [Example 1], except for rice as rice for gimbap and abalone meat as gimbap, and it was set as [Comparative Example 1].

[Test Example: Sensory Evaluation]

Sensory evaluation was performed on the abalone gimbap of [Example 1] to [Example 4] and the general gimbap of [Comparative Example 1]. For the sensory evaluation, a total of 100 consumer panels were selected, each of 50 adult males and females, and a 9-point scoring method for texture, taste, flavor, and overall preference (9: very good, 7: good, 5: average, 3: bad, 1: very bad), and the results are shown in [Table 1].

division texture flavor incense full symbol Example 1 7.0 7.1 7.1 7.0 Example 2 7.2 7.2 7.3 7.3 Example 3 7.3 7.2 7.3 7.3 Example 4 7.7 7.5 7.5 7.6 Comparative Example 1 6.1 6.2 5.9 6.0

As confirmed in [Table 1], in the case of [Example 1] to [Example 4] according to the present invention using hwangchil and abalone, abalone meat was added as gimbap, so that all of the texture, taste, aroma, and overall preference In terms of items, it was confirmed that the evaluation was much higher than that of the conventional general kimbap of [Comparative Example 1].

In particular, in the case of [Example 4], where the abalone meat was subjected to a pretreatment process of low-temperature aging by immersing it in water from which the branches of the hwangchil tree were brewed, the abalone meat maintained a soft and curly texture, [Example 1] to [Example 3] In the case of , they answered that they were very satisfied overall with excellent texture and flavor.

Therefore, the abalone gimbap according to the present invention can taste the texture and flavor of abalone by using abalone and hwangchil wood, making the abalone meat of abalone as a kimbap stuffing, and preparing rice for gimbap with abalone intestines, and the beneficial effects of abalone and hwangchil wood The effect of easily ingesting the ingredients can be expected.

The present invention described above is merely exemplary, and those of ordinary skill in the art to which the present invention pertains will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the form mentioned in the above detailed description. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. Moreover, it is to be understood that the present invention includes all modifications, equivalents and substitutions falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

In the manufacturing method of kimbap,
Putting hwangchil wood in water and boiling it to prepare hwangchil wood brewed water (S1);
Preparing hwangchil rice with the water brewed from the hwangchil tree (S2);
Preparing abalone intestines and abalone meat by trimming the abalone (S3);
Steaming and cooking the abalone intestines separated from the abalone, then grinding and mixing with the hwangchil rice (S4);
Roasting the abalone meat separated from the abalone (S5); and
A method of manufacturing abalone gimbap comprising: placing the hwangchil rice on seaweed, placing the abalone meat on it, and then rolling gimbap to prepare gimbap (S6).
According to claim 1,
In step S1,
The abalone gimbap, characterized in that the hwangchil wood is self-recovered using steam, and then immersed in water at room temperature for 2-3 hours to cool, then put in water and boiled to prepare water made from hwangchil wood. manufacturing method.
According to claim 1,
In step S4,
A method of manufacturing abalone kimbap, characterized in that the abalone intestines are immersed in a fermented kimchi lactic acid bacteria broth, and then steamed and cooked at a temperature of 0.5 to 1.5 ° C.
According to claim 1,
In step S5,
Method for producing abalone gimbap, characterized in that the abalone meat is immersed in the water brewed with hwangchil wood and fried after pretreatment of low temperature aging for 1 to 2 days at a temperature of 0.5 to 1.5 ° C.
In kimbap,
Abalone gimbap, characterized in that it is produced by the method of any one of claims 1 to 4.

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