KR20220069573A - Gimbap containing steamed shrimp and seasoned lettuce stalk and its manufacturing method - Google Patents

Abstract

The present invention relates to gimbap containing steamed shrimp and seasoned celtuce and a manufacturing method thereof, and more particularly, to gimbap containing shrimp, which does not decrease in size for a long time, has firm texture, and reduces nutrient loss without being tough. In addition, the gimbap has good texture since the gimbap includes celtuce, and has excellent sensory preference. Moreover, the moisture of celtuce is controlled, so that the gimbap does not burst easily and excellent convenience is realized.

Description

Gimbap containing steamed shrimp and seasoned lettuce stalk and its manufacturing method

The present invention relates to a gimbap containing steamed shrimp and green vegetables and a method for manufacturing the same, wherein the steamed shrimp maintains its size even over time to preserve a soft and bouncy texture, and the fried shrimp has a unique texture and flavor. , to a gimbap containing steamed shrimp and goongchae greens excellent in taste and aroma, and a method for manufacturing the same. In addition, while maintaining the moisture inside the material by controlling the moisture of the goongchae vegetables, the external moisture is dried to maintain the texture of the material, but the gimbap is not easily released. and to a method for manufacturing the same.

Gimbap is a cheap food made by putting various ingredients in seaweed, and it is a food characterized by being able to eat a variety of foods at once, containing rich nutrition, and being conveniently eaten indoors as well as outdoors.

On the other hand, shrimp are rich in calcium and taurine, which is effective in preventing osteoporosis and high blood pressure and growth and development, and chitosan plays a role in lowering cholesterol in the blood, preventing aging, removing impurities in the body, and helping adult diseases.

As such, shrimp contain abundant nutrients in terms of food science and have high consumer palatability due to their unique flavor, but the consumption price is high compared to other ingredients. However, as shrimp farming has become common, production has increased rapidly, and overseas imports have also increased, making it easy to use as a raw material for restaurant products.

Accordingly, attempts are being made to use shrimp as a material for gimbap at restaurants specializing in gimbap, but in the prior art, if you store and store grilled shrimp by cooking shrimp, the size of the shrimp is significantly reduced over time and , there was a problem that the texture was chewy.

On the other hand, Goongchae is rich in iron and essential amino acids, which is effective for anemia, and vitamins and minerals help to recover from fatigue. Potassium component has a fat-dissolving effect, which helps in diet, and contains vitamin A and lutein, which protects the optic nerve and is effective in preventing dry eye syndrome and aging. In particular, it contains alkaloids and lactucaririum, which are effective in improving nerve stability and insomnia.

In this way, Goongchae is a food with a high preference for not only contains abundant nutrients, but also has a unique chewy texture.

However, because dried lettuce stems are soaked in water for a long time to make gongchae greens, if the moisture is not removed well, the rice of the kimbap will become tough and the kimbap itself will become soft and burst. In addition, when the water-soaked goungchae is dried at room temperature for a long time, even the moisture inside the goungchae is lost and tends to become more tough.

Accordingly, an object of the present invention is to provide a gimbap containing shrimp that does not decrease in size for a long time, has a firm texture, and is soft. In addition, it is intended to provide a gimbap containing steamed shrimp and radish greens and a method for manufacturing the same, which has a good texture and flavor, including radish, and excellent sensory preference, while controlling the moisture of the radish so that the kimbap is not easily bursty.

Gimbap containing steamed shrimp and goongchae herbs of the present invention for achieving the above object, and a method for manufacturing the same, are prepared by coating rice on seaweed, laminating the filling material containing steamed shrimp and goongchae greens on the rice, and then rolling it However, the steamed shrimp step of steaming the shrimp; and storing the steamed shrimp in the shrimp broth prepared in the above step.

In addition, the step of soaking the goungchae in water for 4 to 6 hours; adding 0.5 to 5.5 wt% of salt to the shrimp broth separated from the shrimp; Boiling the dried goongchae soaked in the water and putting it in the shrimp broth; Cooling the shrimp stock and then refrigerated storage until the moisture is sufficiently removed while spreading the goongchae on the bread; And it characterized in that it comprises the step of heating 80 ~ 98% by weight of the goongchae with 2.5 ~ 19.5% by weight of cooking oil.

And the steamed shrimp is characterized in that the rate of change in length for one hour is 15% or less.

The gimbap may further include one or more of carrots, cucumbers, and zidane as the filling material, and the goongchae vegetables are 30-50% by weight of green onion oil, 30-50% by weight of perilla powder, 3-23% by weight of red pepper seed powder, and starch syrup. It may be prepared including a seasoning made by mixing 3 to 23% by weight of salt and 2 to 12% by weight of salt.

The kimbap containing steamed shrimps and herbs of the present invention is excellent in texture and nutritional value, including steamed shrimps with a soft and bouncy texture as their size is maintained over time, and Goongchae herbs with a unique texture and flavor, which are excellent in taste and flavor, An object of the present invention is to provide a kimbap containing steamed shrimp and goongchae greens that do not crack easily, and a method for manufacturing the same.

1 is a flowchart for preparing gimbap containing steamed shrimp and goongchae vegetables of the present invention.

Hereinafter, the present invention will be described in detail.

Gimbap containing steamed shrimp and goongchae vegetables according to the present invention is characterized in that the steamed shrimp is stored in the shrimp broth prepared in the steaming process. This prevents the shrimp from shrinking for a long time and maintains a soft and bouncy texture.

In addition, the gimbap containing steamed shrimp and goungchae vegetables according to the present invention is characterized by using white bread to remove surface moisture of the goongchae vegetables. Through this, it is possible to maintain the moisture inside and quickly remove the moisture from the outside, so that the texture of the ingredients can be maintained softly, and when the kimbap is cut, it does not burst, so you can enjoy a convenient meal.

First, FIG. 1 is a flowchart illustrating a method of manufacturing gimbap including steamed shrimp and green vegetables according to an embodiment of the present invention. According to the flow chart, in the method for producing gimbap containing steamed shrimps and green vegetables according to the present invention, rice is coated on seaweed, steamed, then the steamed shrimp stored in the shrimp broth is placed on top of the steamed prawns, and the green vegetables are put in, and then the gimbap is rolled up. manufacture

Gimbap containing such steamed shrimp and green vegetables will be described in more detail through the following manufacturing method.

Steps to prepare steamed shrimp

Put water in a steamer and heat the shrimp on a sieve. When the water boils, the steam cooks the shrimp. The shrimp can be cooked for about 5 to 25 minutes after the water boils. However, the time to cook the shrimp may vary depending on the amount of shrimp and the strength of the fire. When the shrimp are cooked, steam the shrimp and store them in the remaining shrimp stock. In this way, the shrimp retain moisture over time, so that the texture remains firm and soft, and the size does not shrink. Therefore, even if the steamed shrimp is prepared in advance as a material in the gimbap for mass sales at businesses, it is characterized in that it is possible to provide the steamed shrimp of the same size to the customer. In addition, compared to the shrimp prepared by the conventional grilling method, the loss of nutrients is minimized and the taste is not felt.

Steps to prepare Goongchae Herbs

After preparing the goongchae of the herbs, put it in enough water to completely submerge the ingredients. 4 to 6 hours is preferable for the time to call the gungchae, but the time may vary depending on the amount of material. When the gungchae is well soaked, take it out of the water, put it in the shrimp stock, and boil it over medium heat. When the shrimp broth boils for 10 to 30 minutes, turn off the heat and cool it at room temperature. When the shrimp broth is cooled, place bread on the bottom of a large container, and spread out the goongchae greens in the shrimp broth and spread on the bread. Store in the refrigerator until the next moisture is completely gone. At this time, since the bread quickly removes only the external moisture of the goungchae, the inside of the goungchae can be finished drying with sufficient moisture. By removing the external moisture of the green vegetables, it prevents the gimbap from containing excessive moisture when put in the kimbap, thereby showing the effect that the gimbap does not burst when the rolled kimbap is sliced. Next, 80 to 98% by weight of the dried goungchae is heated and fried together with 2.5 to 19.5% by weight of cooking oil.

Steps of seasoning green vegetables

Add 30-50% by weight of green onion oil, 30-50% by weight of perilla powder, and 3 to 23% by weight of red pepper seed powder and stir enough to mix the ingredients well. Then, 3 to 23% by weight of starch syrup and 1 to 5% by weight of salt are added and sufficiently stirred again.

Steps to make kimbap

Next, prepare laver for kimbap, and apply rice thereto. At this time, the laver may be baked laver, may be unbaked raw laver, and the type is not limited. The rice may be white rice, mixed grain rice, glutinous rice, etc., but the type is not limited. In addition, if necessary, salt, sesame oil, sesame salt, etc. may be used to season the rice and seaweed.

The steamed shrimp, goongchae greens and a predetermined filling material are stacked on the rice to roll the kimbap. The filling material may be one or more of carrots, cucumbers, and zucchini.

The steamed shrimp is characterized in that it maintains the size for a long time. Preferably, it is characterized in that the rate of change of the shrimp length for 3 hours after steaming is 15% or less. The length of the shrimp is measured by removing the outer shell of the shrimp and measuring the horizontal length of both ends in the form of only the flesh of the shrimp.

Hereinafter, the present invention will be described in more detail through specific examples.

<Example 1>

First, shrimp were prepared. 50 shrimp were prepared with the outer shell removed and the average size of about 8 cm. Then, water was added to the steamer, the shrimp were placed on a sieve, and then heated for 30 minutes. At this time, some of the prepared shrimp broth was removed and the steamed shrimp were put in and stored.

Then, put 500g of Gungchae in 2L of water and soak it for 5 hours. 15g of salt was added to 50g of shrimp broth, and when the goongchae absorbed enough water, it was removed on a sieve and put in a pan together with the shrimp broth and boiled. At this time, the pan was heated over medium heat and boiled for 20 minutes. Then, after turning off the fire, after cooling at room temperature for about 30 minutes, the bread was placed on the bottom of a large container, and the goongchae was spread out on the bread, and stored in the refrigerator for about 2 hours until the moisture was drained. The dried goungchae was fried with 30g of cooking oil on a strong fire.

And I prepared the seasoning for goungchae herbs. Add 500g green onion oil, 500g perilla powder, and 100g red pepper seed powder and stir enough for 20 minutes to mix the ingredients well. Then, 100g of starch syrup and 25g of salt were added and stirred for another 5 minutes to mix evenly.

150 g of the finished goungchae seasoning was put in the roasted goongchae with cooking oil and mixed.

Finally, 170g of rice was coated on the seaweed, and the prepared two steamed shrimps were placed on top. Gimbab was prepared by laminating 40 g of goungchae greens mixed with the goungchae seasoning, 30g of carrot greens, 15g of pickled cucumbers and 1 egg stalk on top of the steamed shrimp.

<Comparative Example 1>

Kimbap was prepared in the same manner as in Example 1, except that steamed shrimp were replaced with grilled shrimp. The grilled shrimp were stored at room temperature.

<Comparative Example 2>

Gimbap was prepared in the same manner as in Example 1, except that the drying step of the goongchae on white bread was replaced by storing it on a sieve for half a day at room temperature.

<Comparative example 3>

Kimbap was prepared in the same manner as in Example 1, except that steamed shrimp were replaced with grilled shrimp, and the step of drying the goongchae on white bread was replaced with storage for half a day at room temperature while placed on a sieve.

<Test Example 1>

The length of the shrimp of Example 1 and Comparative Example 1 was compared and evaluated. The results are shown in Table 1 below. After cooking each shrimp, 10 out of 50 were randomly selected.

Shrimp 1 Shrimp 2 Shrimp 3 Shrimp 4 Shrimp 5 Shrimp 6 Shrimp 7 Shrimp 8 Shrimp 9 Shrimp 10 Example
One immediately after steaming 5.6 cm 5.1 cm 5.4 cm 4.7 cm 5.2 cm 4.9 cm 5.6 cm 5.4 cm 4.8cm 5.2 cm steaming
after 3 hours 5.2 cm 4.8cm 5.0cm 4.4 cm 4.9 cm 4.6 cm 4.8cm 5.0cm 4.5 cm 4.7 cm rate of change in length 7.1% 5.8% 7.4% 6.4% 5.8% 6.1% 14.3% 7.4% 6.3% 9.6% practice
Yes
2 immediately after steaming 4.5 cm 3.9 cm 4.3 cm 4.0cm 3.8 cm 3.9 cm 4.1 cm 4.0cm 3.8 cm 4.2 cm steaming
after 3 hours 3.5cm 3.2 cm 3.5cm 3.1cm 3.0cm 3.1cm 3.4 cm 3.3cm 3.0cm 3.4 cm length
rate of change 22.2% 17.9% 18.6% 22.5% 21.1% 20.5% 17.1% 17.5% 21.1% 19.0%

As can be seen in Table 1, it can be seen that, in Example 1, the length of the shrimp immediately after cooking was longer than that of Comparative Example 1, despite the use of shrimp having the same average length.

Also, looking at the change rate of length after 3 hours of cooking, Example 1 showed an average length change rate of 7.6%, whereas Example 2 showed an average length change rate of 19.75%. Therefore, it was confirmed that the length was significantly reduced after 3 hours when the shrimp were baked and stored at room temperature.

<Test Example 2>

The sensory evaluation of appearance, taste, texture, flavor, and preference was performed on the gimbap prepared in Examples and Comparative Examples, and the results are shown in Table 2 below. The sensory test was conducted on 100 food-related experts and general consumers, and the evaluation criteria are shown in Table 1. The results in Table 2 below were calculated as the average of all scores.

score Evaluation standard 5 very good 4 good 3 usually 2 bad One very bad

division Exterior taste texture incense symbol Example 1 4.3 4.5 4.4 4.2 4.5 Comparative Example 1 3.8 3.8 3.3 3.9 3.7 Comparative Example 2 3.7 4.0 3.8 4.0 3.9 Comparative Example 3 3.6 3.6 3.4 3.6 3.5

As can be seen in Table 2, Example 1 is Comparative Examples 1, 2, and

Compared to 3, it received higher evaluations in terms of appearance, taste, texture, aroma, and preference.

Comparative Examples 1 and 3 were considered to have received low scores in terms of appearance, taste, and texture because the shrimp were small and had a tough texture due to the addition of roasted shrimp instead of steamed shrimp.

Comparative Examples 2 and 3 seemed to have received a lower score than Example 1 in terms of texture because the moisture content of Goongchae was less than that of Example, and the tendency of the rice to become tough and soft compared to Example 1 when the kimbap was rolled. Because of this, there were some cases in which the gimbap bursts in the process of cutting it with a knife. As a result, it was considered that the scores for appearance and preference were lower than those of Examples.

Although the above has been described in detail using the preferred embodiment of the present invention, it is provided to fully inform those of ordinary skill in the art to which the present invention pertains to the scope of the invention, so the scope of the present invention is limited to specific implementations. It is not limited to the examples, and should be construed according to the appended claims. In addition, it is believed that various modifications and additions can be made by those of ordinary skill in the art of the present invention.

Claims (6)

It is prepared by applying rice on laver, laminating the filling material containing steamed shrimp and green vegetables on the rice, and then rolling it.
The steamed shrimp
steaming the shrimp; and
Storing the steamed shrimp in the shrimp broth prepared in the above step; Method for producing gimbap containing steamed shrimp and goongchae vegetables manufactured including.
The method according to claim 1, wherein the herbs are
Soaking the goongchae in water for 4 to 6 hours;
adding 0.5 to 5.5 wt% of salt to the shrimp broth separated from the shrimp;
Boiling the dried goongchae soaked in the water and putting it in the shrimp broth;
Cooling the shrimp stock to 40° C. or less and then refrigerated storage until the moisture is sufficiently removed while spreading the goongchae on the bread; and
A method of producing gimbap containing steamed shrimp and green vegetables prepared including the step of heating 80 to 98% by weight of the goongchae with 2.5 to 19.5% by weight of edible oil.
The method according to claim 1, wherein the steamed shrimp has a length change rate of 15% or less for one hour, and includes steamed shrimp and green vegetables.
The method according to claim 1, wherein the gimbap includes steamed shrimp and green vegetables further comprising one or more of carrots, cucumbers, and zidane as the filling material.
The method according to claim 2, wherein the herbs are
Steamed shrimp and goongchae prepared with a seasoning made by mixing 30-50% by weight of green onion oil, 30-50% by weight of perilla powder, 3-23% by weight of red pepper seed powder, 3-23% by weight of starch syrup, and 2-12% by weight of salt A method for producing gimbap containing vegetables.
[Claim 6] Gimbap containing steamed shrimp and green vegetables prepared by the method of any one of claims 1 to 5.

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