KR20220091872A - Method for producing frozen Gimbap including material for diet - Google Patents

Abstract

The present invention relates to a method for producing a frozen gimbap and a frozen gimbap prepared by the method, wherein the method includes the steps of: putting rice, egg garnish, stir-fried radish greens, stir-fried carrots, and boiled burdock on seaweed, rolls them and forms a roll; and cooling, cutting, packing the roll in a container, and freezing the same.

Description

Method for producing frozen gimbap including material that helps in diet {Method for producing frozen Gimbap including material for diet}

The present invention comprises the steps of (1) preparing seasoned rice by mixing flavored oil and salt with rice cooked by adding water to mixed rice mixed with white rice, oat and brown rice enzymes; (2) preparing egg jidan by frying an egg mixture in which egg liquid, Pu'er tea extract, amaranth powder, chitosan powder, shrimp powder and salt are mixed in a frying pan; and (3) put the seasoned rice prepared in step (1) above and fried egg fritters prepared in step (2), stir-fried carrot, and stewed burdock on seaweed, rolled into a roll, molded, cooled, cut, and placed in a container It relates to a method for manufacturing frozen kimbap, characterized in that it comprises the steps of packing, packaging, and freezing, and to frozen gimbap prepared by the method.

In general, gimbap is a cheap food made by putting various ingredients in seaweed, and adding easily available ingredients such as pickled radish, egg, fish cake, carrot, spinach, etc. will be.

However, as people have recently pursued a well-being culture, they have become more interested in not only the taste of food but also the effect that food has on their health. I enjoy eating slow food, and I have come to prefer health food that can maintain and improve health.

Korean Patent No. 2146955 discloses a method for producing wild greens gimbap, and Korean Patent Publication No. 2018-0119822 discloses a method for producing kimchi gimbap using wasabi, but contains materials helpful for diet of the present invention. It is different from the manufacturing method of frozen gimbap.

The present invention has been devised in response to the above requirements, and an object of the present invention is to produce low-calorie gimbap that can help diet while having little change in texture and taste even when stored frozen. It is to provide a method of manufacturing frozen kimbap that can help consumers' health while having excellent taste by optimizing manufacturing conditions such as selection of ingredients, ingredients, and mixing.

In order to solve the above problems, the present invention comprises the steps of: (1) preparing seasoned rice by mixing flavored oil and salt with rice cooked by adding water to mixed rice mixed with white rice, oats and brown rice enzymes; (2) preparing egg jidan by frying an egg mixture in which egg liquid, Pu'er tea extract, amaranth powder, chitosan powder, shrimp powder and salt are mixed in a frying pan; and (3) put the seasoned rice prepared in step (1) and fried egg jidan prepared in step (2), stir-fried carrot, and stewed burdock on seaweed, rolled into a roll shape, cooled, cut, and placed in a container It provides a method for manufacturing frozen kimbap, characterized in that it is prepared including the step of packing, packaging, and freezing.

In addition, the present invention provides a frozen gimbap prepared by the above method.

The gimbap of the present invention uses brown rice enzymes to help digestion, oats rich in nutrients, shiraegi rich in dietary fiber, supplementary ingredients to help diet, and eggs with high protein content. There is an effect that can help. In addition, there is an advantage that can be stored for a long time by using only auxiliary materials that can minimize changes in texture and taste even when stored frozen.

In order to achieve the object of the present invention, the present invention

(1) preparing seasoned rice by mixing flavored oil and salt with rice cooked by adding water to mixed rice mixed with white rice, oat and brown rice enzymes;

(2) preparing egg jidan by frying an egg mixture in which egg liquid, Pu'er tea extract, amaranth powder, chitosan powder, shrimp powder and salt are mixed in a frying pan; and

(3) Put the seasoned rice prepared in step (1) and fried egg fritters prepared in step (2), stir-fried carrot, and stewed burdock on the seaweed, roll it into a roll shape, cool it, cut it, and put it in a container It provides a method of manufacturing frozen gimbap, characterized in that it is prepared including the step of packaging and freezing.

In the method for producing frozen gimbap of the present invention, the egg mixture in step (2) is preferably 79 to 81% by weight of egg solution, 11 to 13% by weight of Pu'er tea extract, 1.6% by weight of amaranth powder, based on the total weight of the egg mixture. 2.4 wt%, chitosan powder 1.6~2.4 wt%, shrimp powder 2.5~3.5 wt%, and salt 0.8~1.2 wt% may be mixed, and more preferably, based on the total weight of the egg mixture, 80 wt% of egg solution, Tea extract 12% by weight, amaranth powder 2% by weight, chitosan powder 2% by weight, shrimp powder 3% by weight and salt 1% by weight can be mixed. The taste and aroma of various supplementary ingredients helpful for diet and umami-flavoring supplementary ingredients were harmonized by preparing the egg fat mixture with the egg mixture mixed with the above ingredients and mixing ratio, so that the taste of the egg fat plate could be further improved.

In addition, in the method for producing frozen gimbap of the present invention, in step (3), rice, egg fritters, stir-fried shiraegi, stir-fried carrots and stewed burdock are preferably 38~42:23~27:13~17:8~12 : 8 to 12 weight ratio can be put on laver, more preferably 40:25:15:10:10 weight ratio can be put on.

The manufacturing method of the frozen gimbap of the present invention, more specifically,

(1) spraying the lactic acid bacteria culture on brown rice and then fermenting it for 2-4 days at 34-40 ℃ to prepare a brown rice enzyme;

(2) 650-750 g of white rice, 180-220 g of oats, and 80-120 g of the brown rice enzyme prepared in step (1) are mixed with 1 to 1.4 L of water to cook rice, flavored oil and preparing seasoned rice by mixing salt in a weight ratio of 95-97:2.5-3.5:0.8-1.2;

(3) Based on the total weight of the egg mixture, egg solution 79-81 wt%, Puer tea extract 11-13 wt%, amaranth powder 1.6-2.4 wt%, chitosan powder 1.6-2.4 wt%, shrimp powder 2.5-3.5 wt% and pouring an egg mixture mixed with 0.8 to 1.2 wt% of salt in a frying pan to prepare an egg jidan;

(4) After squeezing 80-120 g of boiled shiraegi, add 4-6 mL of soy sauce and 4-6 mL of perilla oil and stir-fry to prepare stir-fried shiraegi;

(5) adding 0.8-1.2 g of salt to 80-120 g of finely chopped carrots and frying them in a frying pan with cooking oil to prepare stir-fry carrots;

(6) preparing stewed burdock by adding 8-12 mL of soy sauce and 18-22 g of starch syrup to 80-120 g of finely chopped burdock; and

(7) The seasoned rice prepared in step (2), egg fritters prepared in step (3), stir-fried shiraegi prepared in step (4), stir-fried carrot prepared in step (5), and (6) Put the prepared burdock stew prepared in step 38~42:23~27:13~17:8~12:8~12 on laver in a weight ratio, roll it up and shape it, cool it, cut it, put it in a container, pack it, and freeze it. may include steps,

more specifically

(1) spraying the lactic acid bacteria culture on brown rice and then fermenting at 37° C. for 3 days to prepare a brown rice enzyme;

(2) Mixed rice prepared by mixing 700 g of white rice and 200 g of oats and 100 g of the brown rice enzyme prepared in step (1), adding 1.2 L of water, and mixing flavor oil and salt with 96:3:1 weight mixing in a ratio to prepare seasoned rice;

(3) Based on the total weight of the egg mixture, egg mixture containing 80% by weight of egg liquid, 12% by weight of Pu'er tea extract, 2% by weight of amaranth powder, 2% by weight of chitosan powder, 3% by weight of shrimp powder, and 1% by weight of salt frying in a frying pan to prepare an egg jidan;

(4) After squeezing the water of 100 g of boiled shiraegi, add 5 mL of soy sauce and 5 mL of perilla oil, and stir-fry to prepare stir-fried shiraegi;

(5) adding 1 g of salt to 100 g of finely chopped carrots and frying them in a frying pan with cooking oil to prepare stir-fry carrots;

(6) adding 10 mL of soy sauce and 20 g of starch syrup to 100 g of finely chopped burdock to prepare stewed burdock; and

(7) The seasoned rice prepared in step (2), egg fritters prepared in step (3), stir-fried shiraegi prepared in step (4), stir-fried carrot prepared in step (5), and (6) It may include the step of putting the prepared burdock stew prepared in the step of 40:25:15:10:10 on seaweed at a weight ratio of 40:25:15:10:10, rolling it into a roll shape, cooling it, cutting it, putting it in a container, packaging it, and freezing it.

The present invention also provides a frozen gimbap prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Low-calorie frozen kimbap containing ingredients helpful for diet

(1) After evenly spraying the lactic acid bacteria culture on brown rice, it was fermented at 37°C for 3 days. The lactic acid bacteria culture medium Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus casei ( Lactobacillus casei ) and Lactobacillus plantarum ( Lactobacillus plantarum ) It means a culture medium (10 ⁷ CFU / g or more) of mixed lactic acid bacteria. The fermented brown rice was dried at 45° C. for 12 hours to prepare a brown rice enzyme (fermented brown rice).

(2) 700 g of white rice, 200 g of oats and 100 g of the brown rice enzyme prepared in step (1) were mixed with 1.2 L of water and cooked to prepare rice. Seasoned rice was prepared by mixing anti-milk oil (onion oil) and salt in the prepared rice at a weight ratio of 96:3:1.

(3) Based on the total weight of the egg mixture, 80% by weight of egg solution separated from the shell, 12% by weight of Pu-erh tea extract (extracted after boiling for 10 minutes by adding 30 times of 90°C water to Pu-erh tea), Amaranth powder 2 weight %, 2% by weight of chitosan powder, 3% by weight of shrimp powder, and 1% by weight of salt was poured into a frying pan to prepare egg jidan.

(4) Soak dried shiraegi in lukewarm water for 30 minutes, then boil again for 30 minutes, rinse 3 times, and remove water. To 100 g of boiled Shiraegi dehydrated, add 5 mL of soy sauce and 5 mL of perilla oil, mix well, and stir-fry to prepare stir-fry. The reason for mixing it with the seasoning before frying is that the seasoning is cut evenly and the perilla oil is absorbed into the shiraegi so that it can be consumed more tenderly. Perilla oil is a food that goes well with stir-frying vegetables. It contains a lot of unsaturated fatty acids, which lowers blood cholesterol, and dried shiraegi also contains a lot of vitamin D, so taking it with perilla oil can help the absorption of vitamins.

(5) 1 g of salt was added to 100 g of thinly sliced carrots and fried in a frying pan with cooking oil to prepare stir-fry carrots.

(6) After washing and washing 100 g of finely chopped burdock, 10 mL of soy sauce and 20 g of starch syrup were added and boiled to prepare stewed burdock.

(7) Seasoned rice prepared in step (2) with seaweed, egg cutlet prepared in step (3), stir-fried shiraegi prepared in step (4), stir-fried carrot prepared in step (5), and (6) ), put the burdock stew prepared in step ) in order, roll it up and shape it, cool it at 2~5℃, cut the kimbap into 10 pieces, and then cut the kimbap using a PP container to maintain the shape and quality of the cut kimbap. kimbap was prepared by packing it in PE wrapping paper and cooling it rapidly at -38~-40℃. Rice, egg yolk, stir-fried shiraegi, stir-fried carrots, and stewed burdock added to the kimbap were placed on laver in a weight ratio of 40:25:15:10:10.

Example 1. Sensory test of frozen kimbap according to egg tallow manufacturing conditions

Frozen gimbap prepared by the method of Preparation Example 1, frozen gimbap prepared by the method of Preparation Example 1, but using egg rolls prepared by varying the material and mixing ratio of step (3) (Comparative Examples 1 to 3) ) and a sensory test was performed.

In the sensory test, 30 adult male and female subjects, each frozen gimbap was thawed in a microwave oven, thawed, and tasted, and then the flavor, taste, texture and overall preference were evaluated. A 5-point symbolic scale was used, indicating bad, 3 points average, 4 points good, and 5 points very good.

Mixing ratio of egg mixture (% by weight) material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 egg liquid 80 80 80 80 Pu'er Tea Extract 12 × 14 8 amaranth powder 2 14 × One Chitosan Powder 2 × 5 4 shrimp powder 3 5 × 6 salt One One One One

As a result, although there was no significant difference in texture, the gimbap of Preparation Example 1 showed a higher score than that of the comparative examples in aroma, taste, and overall preference.

Therefore, as in Preparation Example 1, it was confirmed that mixing all of the above ingredients in an appropriate amount when preparing an egg mixture enhances the taste of egg custard, which is the main ingredient of gimbap, and consequently improves the preference of gimbap.

Sensory test of kimbap according to the production conditions of egg yolks Kimbap type incense taste texture Comprehensive symbol map Preparation Example 1 4.3 4.5 4.4 4.4 Comparative Example 1 3.8 3.7 4.1 3.7 Comparative Example 2 3.9 3.6 4.2 3.6 Comparative Example 3 3.9 3.8 4.1 3.8

Example 2. Sensory test of gimbap according to material mixing ratio

Frozen gimbap prepared by the method of Preparation Example 1, frozen gimbap prepared by the method of Preparation Example 1, but with different material types and mixing ratios in steps (2) and (7) (Comparative Examples 4 and 5) and a sensory test was performed in the same manner as in Example 1.

Comparison of ingredients for kimbap step weight ratio Preparation Example 1 Comparative Example 4 Comparative Example 5 (2) Mixed rice (g) polished rice 700 700 650 oats 200 300 200 brown rice enzyme 100 × 150 (7) Gimbap (weight ratio) rice 40 40 40 Egg Zidane 25 30 20 Stir-fried Shiraegi 15 × 30 stir-fried carrots 10 15 5 burdock stew 10 15 5

As a result, the gimbap of Comparative Example 4 without the addition of brown rice enzyme and stir-fried shiraegi showed the lowest preference, and Preparation Example 1 showed the highest score in all items.

Sensory test of kimbap according to the mixing ratio of ingredients Kimbap type incense taste texture Comprehensive symbol map Preparation Example 1 4.3 4.5 4.4 4.4 Comparative Example 4 3.8 3.2 3.7 3.3 Comparative Example 5 3.7 3.4 3.5 3.4

Claims (5)

(1) preparing seasoned rice by mixing flavored oil and salt with rice cooked by adding water to mixed rice mixed with white rice, oat and brown rice enzymes;
(2) preparing egg jidan by frying an egg mixture in which egg liquid, Pu'er tea extract, amaranth powder, chitosan powder, shrimp powder and salt are mixed in a frying pan; and
(3) Put the seasoned rice prepared in step (1) above and fried egg fritters prepared in step (2), stir-fried carrot, and stewed burdock on the seaweed, roll it into a roll shape, cool it, cut it, and put it in a container A method for manufacturing frozen kimbap, comprising the steps of packaging and freezing. The method according to claim 1, wherein the egg mixture in step (2) is based on the total weight of the egg mixture, 79 to 81% by weight of egg liquid, 11 to 13% by weight of Puerhu tea extract, 1.6 to 2.4% by weight of amaranth powder, and 1.6% by weight of chitosan powder ~2.4% by weight, shrimp powder 2.5 to 3.5% by weight, and salt 0.8 to 1.2% by weight A method of manufacturing frozen gimbap, characterized in that it is mixed. 3. The method of claim 2,
(1) Mixed rice mixed with 650-750 g of white rice, 180-220 g of oats, and 80-120 g of brown rice enzyme, add 1-1.4 L of water, and add flavoring oil and salt 95-97:2.5- Mixing in a weight ratio of 3.5: 0.8 to 1.2 to prepare seasoned rice;
(2) Based on the total weight of the egg mixture, egg solution 79~81 wt%, Puer tea extract 11~13 wt%, amaranth powder 1.6~2.4 wt%, chitosan powder 1.6~2.4 wt%, shrimp powder 2.5~3.5 wt% and pouring an egg mixture containing 0.8 to 1.2% by weight of salt in a frying pan to prepare an egg jidan; and
(3) Put the seasoned rice prepared in step (1) above and fried egg fritters prepared in step (2), stir-fried carrot, and stewed burdock on the seaweed, roll it into a roll shape, cool it, cut it, and put it in a container A method for manufacturing frozen kimbap, comprising the steps of packaging and freezing. The method according to claim 3, wherein the rice, egg fritters, stir-fried shiraegi, stir-fried carrots, and stewed burdock in step (3) are prepared in a weight ratio of 38~42:23~27:13~17:8~12:8~12. A method of manufacturing frozen kimbap, characterized in that it is placed. A frozen gimbap prepared by the method of any one of claims 1 to 4.