KR20230036236A - kimbap for long-term storage and manufacturing method for the same - Google Patents

Abstract

The present invention relates to Kimbap which can be stored for a long time and a preparation method thereof. According to the present invention, ingredients constituting Kimbap are prepared to predetermined thickness and width wherein, in particular, the thickness is set to be between 1 and 1.5 mm, and a plurality of the ingredients are stacked. A first laver flake layer is formed between cooked rice and the dried laver to block moisture from the cooked rice from being transferred to the dried laver and a second laver flake layer is formed between the cooked rice and the inner ingredients to block the influence of moisture between the cooked rice and the inner ingredient. According to the present invention, the inner ingredient can provide a chewing sensation and is easy to chew and digest such that people with bad teeth and children can eat the same without having an upset stomach. In addition, the transfer of moisture between the ingredients is blocked to keep the original taste of the ingredients for a long time.

Description

Long-term storage and manufacturing method of kimbap {kimbap for long-term storage and manufacturing method for the same}

The present invention relates to gimbap that can be stored for a long period of time and a manufacturing method thereof.

Gimbap is made by putting various ingredients inside rice topped with seaweed and rolling it. Depending on the type of ingredients, various nutrients can be consumed and it can be easily eaten by wrapping rice and side dishes together, so it is widely used during outdoor activities.

However, seaweed, rice, and ingredients constituting gimbap react with each other immediately after making gimbap, so that the original state cannot be maintained. In general, you can taste the best food when you make it and eat it right away. In the case of gimbap, since it is often used for outdoor activities, it is eaten after a certain amount of time has elapsed. There is a problem with the taste being different.

For example, in the case of seaweed, it becomes damp by moisture transferred from rice, and the original taste or texture provided in a dried state is lost. In addition, there is also a problem that the color of the rice changes due to the reaction between the ingredients and the rice, for example, the water of the pickled radish is transferred to the rice, and the taste of the original rice changes accordingly.

On the other hand, ingredients used in gimbap are mostly made of root vegetables, leaf vegetables, and meat, eggs, and ham, which are mainly protein. In the case of root vegetables, there are pickled radish, carrots, burdock, etc., and in general, they are cut into long pieces with a predetermined width and thickness and used by making them into a column shape with a square cross section. However, if the size of the ingredients is increased in this way, children or people with poor teeth find it difficult to chew and eat kimbap, and there is a problem in that digestion is difficult if they do not chew well for a long time. In particular, when eating kimbap during outdoor activities, the eating time is inevitably short, so there are many cases of indigestion due to eating gimbap without chewing properly.

In order to solve this problem, there are cases where the ingredients are chopped and mixed to wrap the gimbap. In this way, when the kimbap is cut, there is a problem that the ingredients are separated from the center of the gimbap and fall, so when making gimbap, a lot of force is required. There is a difficulty in not giving it, and because the ingredients are chopped, especially in the case of root vegetables, it is impossible to feel the taste of the ingredients.

And, when the shape of the ingredients is made up of various, there is a problem that the operator is uncomfortable in the process of wrapping the gimbap because the ingredients are not constantly stacked when stacking the ingredients on the rice spread on the seaweed.

In addition, since the size of each filling material generally used when wrapping gimbap is not constant, the operator guesses the amount of the filling material and puts it in by guessing. In this way, a problem arises in that the taste of kimbap varies depending on the amount of ingredients.

Republic of Korea Patent Registration No. 10-1089321, integrated gimbap filling and its manufacturing method, and gimbap using integral gimbap filling (registration date: November 28, 2011)

An object of the present invention is to solve the conventional problems as described above, and the present invention provides gimbap that retains the original composition of kimbap while maintaining the chewy feeling of root vegetables and is well digested.

In addition, the present invention provides gimbap capable of maintaining the original taste of the ingredients for a relatively long time by minimizing the transfer of moisture between the ingredients constituting the gimbap.

In addition, the present invention provides gimbap in which the amount of each ingredient can be accurately put.

As an embodiment, long-term storage is possible Kimbap rolled in a cylindrical shape constituting the exterior; Rice spread to a predetermined thickness on the inner side of the seaweed and rolled together with the seaweed; And a filling material located inside the rice rolled by the seaweed and having a length shorter than the length of the seaweed in the corresponding direction and having a predetermined width and a thickness of 1 mm to 1.5 mm, wherein the ingredients are the same in several strands. A first seaweed powder layer is formed between the seaweed and the rice to block the transfer of moisture between the seaweed and the rice, and a second seaweed powder layer is formed between the rice and the ingredients to pass moisture between the rice and the ingredients that is blocked

The ingredients of gimbap that can be stored for a long time are made of at least one combination of burdock, cucumber, pickled radish, egg rolls, carrots, ham, and fish cake, and these ingredients are made with a length of 180 mm, a width of 10 mm, and a thickness of 1 mm.

As an embodiment, a method of manufacturing gimbap that can be stored for a long time includes a laver preparation step of baking 185mm wide and 200mm long laver and placing it on the feet to wrap the gimbap; A rice application step of spreading seasoned rice on a portion of the seaweed; On the rice, a plurality of ingredients that are delivered in a length of 180 mm, a width of 10 mm, and a thickness of 1 mm to 15 mm and are a combination of at least one of at least burdock, cucumber, pickled radish, egg yolk, carrot, ham, and fish cake Ingredient stacking step; And a seaweed rolling step of rolling seaweed using the feet so that the rice wraps the ingredients, and after the seaweed preparation step, sprinkle seaweed powder on a part of the surface of the seaweed or gather rice into a spherical shape, and then After the first seaweed layer forming step of forming a first seaweed powder layer by applying seaweed powder and the rice application step, a second seaweed powder layer is formed by applying seaweed powder on the surface of the rice to form a second seaweed powder layer. Include more steps.

In the gimbap that can be stored for a long period of time and the manufacturing method according to the present invention, root vegetables that are large in size and difficult to chew are thinned to about 1 mm in thickness, and several strands are overlapped. Therefore, it has an effect that even people with poor teeth can easily chew and digest well by allowing them to chew finely while maintaining the chewing sensation of the root vegetable.

In addition, the gimbap of the present invention minimizes the effect of moisture between the gimbap ingredients by placing seaweed powder between the seaweed and the rice and between the rice and the ingredients. Therefore, it is possible to maintain the original state of each of the ingredients constituting the kimbap for a long time, so that the taste of the kimbap is maintained for a long time.

In addition, in the present invention, since the ingredients are made to have a certain length, thickness and width and put in a predetermined number, workers can accurately measure the amount of the ingredients, thereby providing kimbap with a certain amount of nutrients.

In addition, in the present invention, the shape of the ingredients is made constant, and therefore, the process of making gimbap is easy because the work of stacking the ingredients on the rice is very convenient.

1 is a perspective view showing the configuration of gimbap according to an embodiment of the present invention.
Figure 2 is a perspective view showing the formation of a first seaweed flour layer on the outer surface of the spherical ball-shaped rice in the process of manufacturing gimbap according to an embodiment of the present invention.
3 is a perspective view showing a state in which rice is evenly spread on a first seaweed powder layer in the process of manufacturing gimbap according to an embodiment of the present invention.
Figure 4 is a perspective view showing the formation of a second seaweed powder layer placed between the rice and ingredients in the process of manufacturing gimbap according to an embodiment of the present invention.
5 is a perspective view showing that ingredients are placed on a second seaweed powder layer in the process of manufacturing gimbap according to the present invention.

The present invention described below may apply various transformations and may have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description.

However, it should be understood that this is not intended to limit the present invention to specific embodiments, and includes all transformations, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

In addition, terms such as first and second may be used to classify and describe various components, but the components should not be limited by the terms. These terms are only used for the purpose of distinguishing one component from another.

In addition, when at least two different embodiments are described in the present application, all or part of the components of each embodiment can be merged and mixed with each other, even if there is no specific description, within the scope of not departing from the technical spirit of the present invention. .

1 is a perspective view showing the configuration of gimbap according to an embodiment of the present invention. Figure 2 is a perspective view showing the formation of a first seaweed flour layer on the outer surface of the spherical ball-shaped rice in the process of manufacturing gimbap according to an embodiment of the present invention. 3 is a perspective view showing a state in which rice is evenly spread on a first seaweed powder layer in the process of manufacturing gimbap according to an embodiment of the present invention. Figure 4 is a perspective view showing the formation of a second seaweed powder layer placed between the rice and ingredients in the process of manufacturing gimbap according to an embodiment of the present invention. 5 is a perspective view showing that ingredients are placed on a second seaweed powder layer in the process of manufacturing gimbap according to the present invention.

Referring to Figures 1 to 5, the seaweed 10 forms the appearance of gimbap according to the present invention. The seaweed 10 uses a rectangular thin paper shape as can be seen in FIG. 2 and the like.

The seaweed 10 is preferably 185 cm wide and 20 cm long. The seaweed 10 is preferably lightly toasted by applying heat.

Inside the seaweed 10 wrapped in a cylindrical shape, there is a first seaweed flour layer 12, rice 14, a second seaweed flour layer 16, and ingredients 20. The seaweed 10 is made in a cylindrical shape, there is a first seaweed flour layer 12 on its inner surface, and rice 14 is placed surrounded by the first seaweed flour layer 12. There is a second seaweed flour layer 16 between the rice 14 and the ingredients 20.

Here, the first seaweed powder layer 12 and the second seaweed powder layer 16 use dried seaweed crushed to a predetermined size. Of course, dried laver can be pulverized into powder form, but it is good for work to maintain a certain size. For example, seaweed powder can be made with a length of about 2 to 3 mm and a width of about 1 mm. Of course, seaweed layers 12 and 16 do not necessarily use only seaweed. For example, green onion powder may be used. In other words, it is sufficient to use what is edible while being capable of absorbing moisture around the function of the first and second laver layers 12 and 16. Therefore, the first seaweed flour layer 12 and the second seaweed flour layer 16 may be expressed as the first water absorption layer 12 and the second water absorption layer 16, respectively.

It is better to make the rice 14 so stiff that the rice grains do not get tangled together. And more preferably, when cooking rice (14), it is good to add kelp together and add salt to season, and to make rice grains so that the grains of rice do not stick to each other. In addition, the rice 14 may be seasoned by mixing sesame oil and seasoning salt. In addition, various seasonings may be mixed with the rice 14 to give a specific taste.

There are various things used as the filling material 20. In the illustrated example, burdock (21), cucumber (22), pickled radish (23), egg roll (24), carrot (25), ham (26), fish cake (27), and the like are used. Not all of the illustrated fillings 20 must be used. That is, the combination of ingredients 20 may be different depending on the type of gimbap. For example, burdock root 21, cucumber 22, pickled radish 23, egg yolk 24, and carrot 25 are basic. It can be put into, and ham 26 is added to name ham gimbap, and fish cake 27 is added instead of ham 26 to name fish cake gimbap.

In addition, ground meat such as beef can be mixed with eggs to make egg sheets 24, or tuna can be mixed with eggs to make egg sheets 24 and named beef gimbap and tuna gimbap, respectively. Here, when the beef or tuna is put into the egg sheet 24, it is necessary to set the ratio of beef or tuna and egg to a predetermined ratio. This is to make gimbap 10 with certain nutritional components and taste.

On the other hand, in the present invention, most of the ingredients 20 are cut into a predetermined length (the length of the seaweed 10 in the corresponding direction), width, and thickness. That is, by cutting the ingredients 20 to a predetermined size and pre-determining the number used in one gimbap, the ingredients used in the gimbap are always constant so that the taste of the gimbap can be maintained constant. The thickness of the filling material 20 is about 1 mm to 1.5 mm. This is because if it is thinner than 1 mm, it becomes difficult for the operator to cut and make the filling material 20, and if it is thicker than 1.5 mm, it is difficult for people with weak teeth or children to chew. A good thickness of the filling material 20 is 1 mm. Making the thickness of the ingredients 20 thin in this way is to make it easy to chew and digest while maintaining a certain degree of chewing, and to put a constant amount of the ingredients 20 and stack them on the rice 14.

Here, processing of each filling material 20 is explained.

First, it is the case of burdock (21). The burdock 21 is cut to a length of 180 mm and a width of 10 mm, and again to a thickness of 1 mm. To this end, the burdock 21 is first cut to 180 mm. Here, the reason why the length of the burdock 21 is 180 mm is that the width of the seaweed 10 is generally about 185 mm. That is, since the rice 14 is not completely positioned to both ends of the width of the seaweed 10, the length of the burdock 21, that is, the filling material 20, is set slightly shorter than the width of the seaweed 10.

After the burdock 21 cut to a length of 180 mm in this way is again cut to a width of 10 mm, it is cut to a thickness of 1 mm using, for example, a skin peeler. Of course, the burdock 21 may be cut to a thickness of 1 mm using a separate tool instead of a peeler. In addition, when the length of the burdock 21 is short, it is sufficient to make it half or 1/3 the length of 180 mm and use several. The burdock 21 may be cooked using soy sauce, sugar, and water.

Cucumbers (22) are also cut to a length of 180 mm, a width of 10 mm and a thickness of 1 mm. Cucumbers (22) are lightly salted and used after removing water. In the case of cucumber (22), it is better to cut it before pickling. If the length of the cucumber 22 does not match, it can be made in half or 1/3 the length of 180mm.

The pickled radish 23 is also cut to a length of 180 mm, a width of 10 mm, and a thickness of 1 mm. In the case of pickled radish 23, the length is generally more than 180 mm, and many are made about 180 mm, so it is only necessary to cut it using a peeler so that only the thickness is about 1 mm.

The egg sheet 24 is made by unraveling eggs and frying them on a frying pan. That is, the egg roll 24 can be fried with a length of 180 mm, a width of 10 mm, and a thickness of 1 mm. Of course, you can also make it wider and cut it into several strands. For reference, in the case of the egg roll 24, the thickness does not necessarily need to be 1 mm. In the case of the egg roll 24, it is soft and can be chewed easily, so it can be about 1 to 2 mm. However, in order to give a unified appearance by matching the thickness of the filling material 20 as a whole, it is better to make it the same thickness as other filling materials 20.

In the case of the egg roll 24, it may be made only with eggs, but other ingredients such as meat, tuna, spinach, and chives may be added. This is because when egg and meat, egg and tuna, egg and spinach, egg and leek, etc. are mixed in a certain ratio to make the egg sheet 24, a certain amount of meat, tuna, vegetables, etc. can be easily put into kimbap. am. In this way, when meat, tuna, and vegetables are mixed with eggs to make bread, the thickness can be thicker than that of the ingredients 20 described above. This is because when meat, tuna, vegetables, etc. are mixed with eggs to make zidane, the thickness must be thick so that the shape can be properly made. In this way, when meat, tuna, vegetables, etc. are mixed with eggs to make the dough, it is not difficult to chew and it does not matter if the thickness is thicker than other ingredients 20.

Next, the carrot 25 is also cut into a length of 180 mm, a width of 10 mm, and a thickness of 1 mm. The carrot 25 is also lightly salted and then drained. If the length of the carrot 25 does not match, it is sufficient to make it half or 1/3 the length of 180 mm and use several.

The ham (26) is also cut into 180 mm long, 10 mm wide, and 1 mm thick. In the case of the ham 26, it is not difficult to chew like the egg roll 24, so it may be made thicker like the egg roll 24. In the case of ham (26), you can boil it in boiling water once, remove the water, and use it.

Next, it is good to use a rectangular plate-shaped fish cake 27. Cut it to a length of 180mm and a width of 10mm, and boil it with soy sauce, sugar, and water to make a stewed product. In the case of fish cake, the thickness is generally about 2 mm, so it is difficult to cut 1 mm. Therefore, it is not necessary to set the thickness of the fish cake 27 to about 1 mm like other ingredients 20.

And, in the case of seaweed 10, prepare one with dimensions of 185 mm in width and 200 mm in length, and lightly bake by applying heat. The seaweed 10 is placed on the foot, which is a tool for wrapping gimbap, so that the horizontal part is located in the direction of the operator.

Next, the first seaweed flour layer 12 is formed as follows. That is, the rice 14 is bundled in a spherical shape by a predetermined amount and seaweed powder is buried on the outer surface. In this state, the outer surface coated with seaweed powder is placed on the laver 10, and the rice 14 is spread so that the seaweed powder attached to the outer surface of the spherical shape goes to the surface of the seaweed 14. In this way, as the seaweed powder buried in the rice 14 is settled on the surface of the seaweed 10, a first seaweed powder layer 12 is formed between the seaweed 10 and the rice 14. The first seaweed layer 12 is formed on the surface of laver 10, and the state in which rice 14 is spread on the first seaweed flour layer 12 is well shown in FIG.

The seaweed powder may be made by roasting the seaweed 10 crisply and rubbing it by hand, or dried seaweed collected from the sea and pulverized into a predetermined size may be used. In general, you can make seaweed powder in the size of seaweed.

Here, the area where the first seaweed powder layer 12 is formed is up to about 2/3 of the length of 200 mm in the longitudinal direction of seaweed. That is, the first seaweed flour layer 12 is formed in an area of 185 mm in width and about 133 mm in length.

Of course, the first seaweed powder layer 12 may be formed by evenly sprinkling seaweed powder on the surface of the seaweed 10 first. At this time, the first laver layer 12 does not have to completely cover the entire surface of the laver 10. This is because the first seaweed powder layer 12 serves to prevent the transfer of moisture between the rice 14 and seaweed 10, but if the rice 14 and seaweed 10 are completely separated, the rice 14 This is because it can be moved relative to the seaweed 10. The seaweed powder of the first seaweed powder layer 12 absorbs water from the rice 14 and serves to minimize the amount of water transferred to the seaweed 10. In this way, when the first seaweed powder layer 12 is formed by sprinkling seaweed powder on the surface of seaweed 10, the rice 14 is moved relative to seaweed 10 in the process of spreading rice 14 thereon. can This is because seaweed powder can be easily moved along the surface of seaweed 10 by sticking to rice 14. In order to prevent this, it is good to spread the rice 14 little by little while pressing the rice 14 to the seaweed 10 to some extent.

A second seaweed flour layer 16 is formed on the rice 14 again. The second seaweed flour layer 16 serves to prevent moisture from being transferred between the rice 14 and the ingredients 20. The second seaweed powder layer 16 may not be formed to completely cover the surface of the rice 14, and the surface of the rice 14 may be visible to some extent. Of course, in the case of the second seaweed flour layer 16, the surface of the rice 14 may be formed so that the surface of the rice 14 is not visible so as to completely block between the rice 14 and the filling material 20. Such a state is shown in FIG. 4 .

After forming the second seaweed flour layer 16, the filling material 20 is piled up. The ingredients 20 are stacked based on the central part in the vertical direction of the area where the rice 14 is placed. For example, five strands of burdock 21 are stacked and placed on the second seaweed flour layer 16, five strands of cucumber 22 are laminated next to it, and pickled radish 23 is placed on top of the cucumber ( 22) Lay 5 strands next to each other. In addition, five egg rolls 24 are stacked on top of the burdock 21 and cucumber 22, and next to it, five carrots 25 are stacked on top of the cucumber 22 and pickled radish 23. . Then, five strands of ham 26 and fish cake 27 are stacked on the egg rolls 24 and carrots 25, respectively. For reference, the number of strands of the ingredients 20 is merely exemplary and can be adjusted according to a predetermined recipe. This is also true of the type of filling material 20.

In this way, it is possible to stack the ingredients 20 and place them in order because the ingredients 20 are made with a predetermined width and thickness. In this way, when the ingredients 20 are stacked on the ingredients 20, the work of rolling and wrapping the seaweed 10 on which the rice 14 is placed is relatively easy. This is because when viewed from the side, the seaweed 10 can be rolled by wrapping the ingredients 20 piled up in a pyramid shape at once.

Gimbap made in the above-described manner is as shown in FIG. That is, each of the filling materials 20 has a thickness of about 1 mm and is laminated several strands each. In this way, since the ingredients 20 are each made to a predetermined size, when a certain type of gimbap puts a few strands of each ingredient 20 and adds a predetermined amount of rice 14, no matter who makes gimbap, the taste is constant. and nutrients can be provided.

In particular, since the shape of the ingredients 20 is the same, it is very easy to stack them, making the process of making gimbap by rolling seaweed relatively easy.

On the other hand, the first seaweed powder layer 12 minimizes the transfer of moisture from the rice 14 to the seaweed 10, and the second seaweed powder layer 16 is between the rice 14 and the ingredients 20. Minimize moisture transfer. Therefore, even if time elapses after making gimbap, it is possible to maintain the original state of the ingredients for a relatively long time. That is, seaweed 10 is not wet by moisture, and rice 14 is prevented from changing color and taste by ingredients 20. Of course, the original color or taste of the ingredients 20 can be prevented from being affected by the rice 14 and changing.

As described in detail above, in the gimbap that can be stored for a long time and the manufacturing method according to the present invention, the thickness of root vegetables that are large and difficult to chew among the ingredients is thinned to about 1 mm, and several strands are overlapped. Therefore, it has an effect that even people with poor teeth can easily chew and digest well by allowing them to chew finely while maintaining the chewing sensation of the root vegetable.

In addition, the gimbap of the present invention minimizes the effect of moisture between the gimbap ingredients by placing seaweed powder between the seaweed and the rice and between the rice and the ingredients. Therefore, it is possible to maintain the original state of each of the ingredients constituting the kimbap for a long time, so that the taste of the kimbap is maintained for a long time.

In addition, in the present invention, since the ingredients are made to have a certain length, thickness and width and put in a predetermined number, workers can accurately measure the amount of the ingredients, thereby providing kimbap with a certain amount of nutrients.

In addition, in the present invention, the shape of the ingredients is made constant, and therefore, the process of making gimbap is easy because the work of stacking the ingredients on the rice is very convenient.

On the other hand, the embodiments disclosed in the drawings are only presented as specific examples to aid understanding, and are not intended to limit the scope of the present invention. It is obvious to those skilled in the art that other modified examples based on the technical idea of the present invention can be implemented in addition to the embodiments disclosed herein.

10... Laver 12... 1st laver flour layer
14 ... rice 16 ... second seaweed flour layer
20... Ingredients 21... Burdock
22...cucumber 23...pickled radish
24... zidane 25... carrots
26 ... ham 27 ... fish cake

Claims (3)

Kim, which is rolled into a cylindrical shape and constitutes the exterior;
Rice spread to a predetermined thickness on the inner side of the seaweed and rolled together with the seaweed; and
It is located inside the rice rolled by the seaweed and includes an inner material having a predetermined width and a thickness of 1 mm to 1.5 mm at a length shorter than the length in the corresponding direction of the seaweed, and the inner material is laminated by several strands of the same. becomes,
A first seaweed flour layer is formed between the seaweed and the rice to block the transfer of moisture between the seaweed and the rice, and a second seaweed powder layer is formed between the rice and the ingredients to block the transfer of moisture between the rice and the ingredients kimbap. According to claim 1,
The ingredients are made of at least one combination of burdock, cucumber, pickled radish, egg rolls, carrots, ham, and fish cake, and these ingredients are made with a length of 180 mm, a width of 10 mm, and a thickness of 1 mm. A seaweed preparation step of roasting seaweed with a width of 185mm and a length of 200mm and placing it on the feet for wrapping gimbap;
A rice application step of spreading seasoned rice on a portion of the seaweed;
On the rice, a plurality of ingredients that are delivered in a length of 180 mm, a width of 10 mm, and a thickness of 1 mm to 15 mm and are a combination of at least one of at least burdock, cucumber, pickled radish, egg yolk, carrot, ham, and fish cake Ingredient stacking step; and
A seaweed rolling step of rolling seaweed using the feet so that the rice wraps the ingredients,
After the seaweed preparation step, a first seaweed layer forming step of forming a first seaweed powder layer by sprinkling seaweed powder on a part of the surface of the seaweed or forming rice into a spherical shape and then smearing seaweed powder on the outer surface and the rice application step Thereafter, the method of manufacturing gimbap further comprising a second seaweed powder layer forming step of forming a second seaweed powder layer by applying seaweed powder on the surface of the rice.

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