KR20230084711A - Manufacturing method of gimbap using goongchae greens - Google Patents

Abstract

The present invention relates to a method for manufacturing gimbap using gungchae greens, a rice sauce manufacturing step of preparing a rice sauce, a rice sauce application step of applying the sauce prepared through the rice sauce manufacturing step to rice, and the rice sauce application step. It consists of a gimbap manufacturing step of applying the sauce-coated rice to seaweed through and manufacturing gimbap through burdock, carrot, mustard greens, egg, ham, and pickled radish.
Gimbap prepared through the above process not only contains various nutrients in abundance, but also exhibits a savory taste and aroma and excellent texture.

Description

Manufacturing method of gimbap using gungchae greens {MANUFACTURING METHOD OF GIMBAP USING GOONGCHAE GREENS}

The present invention relates to a method for manufacturing gimbap using gungchae greens, and more particularly, to a method for manufacturing gimbap using gungchae greens, which is rich in various nutrients and exhibits a savory taste and aroma and excellent texture. will be.

Gimbap is a cheap food made by putting various ingredients in seaweed and rolling it up. Pickled radish, eggs, fish cakes, carrots, spinach, etc.

Since these gimbap taste good and are easy to consume, they are often used as a meal substitute in everyday life as well as for outdoor outings such as snacks or picnics. In addition to the above basic ingredients, kimchi, tuna, cheese, etc. It is selectively added to produce more diverse flavors.

In addition, such conventional gimbap is made into a triangle according to its shape and wrapped in seaweed, triangular gimbap made small enough to fit in a child's mouth, nude gimbap in which ingredients are wrapped in seaweed and rice comes out, and bare rice It is manufactured and sold in various forms, such as Chungmu Gimbap, which is wrapped in seaweed and served with side dishes separately.

On the other hand, as people have recently pursued a well-being culture, they have been very interested in not only the taste of food but also the effect that food has on people. came to prefer

However, in the conventional kimbap listed above, only changes were made to the overall shape of kimbap or gimbap, and development as a health food was rarely done. Accordingly, in line with the recent demand for well-being culture, efforts are required to develop gimbap in a form that can maintain and improve health as well as taste.

Republic of Korea Patent Registration No. 10-1432105 (2014.08.13.) Republic of Korea Patent Registration No. 10-1942816 (2019.01.22.)

An object of the present invention is to provide a method for producing gimbap using gungchae greens, which is rich in various nutrients and exhibits a savory taste and aroma and excellent texture.

An object of the present invention is to apply the sauce-coated rice to seaweed through the rice sauce preparation step of preparing the rice sauce, the rice sauce application step of applying the sauce prepared through the rice sauce preparation step to the rice, and the rice sauce application step. It is achieved by providing a method of manufacturing gimbap using burdock, carrot, mustard greens, egg, ham and pickled radish, characterized in that it consists of a gimbap manufacturing step of manufacturing gimbap.

According to a preferred feature of the present invention, the rice sauce manufacturing step is to mix 1 to 5 parts by weight of dried shiitake mushroom, 1 to 5 parts by weight of oyster mushroom and 1 to 3 parts by weight of licorice root in 100 parts by weight of purified water and mix at a temperature of 90 to 100 ° C. After heating for 3 to 5 hours, it shall be made of a process of removing the solid content.

According to a more preferred feature of the present invention, the rice sauce manufacturing step is a process of mixing 1 to 10 parts by weight of onions and 1 to 10 parts by weight of apples with 100 parts by weight of cooking oil, heating to a temperature of 100 to 120 ° C, and then removing the solid content. to be made of

According to a more preferred feature of the present invention, the rice is 100 parts by weight of rice, 110 to 120 parts by weight of water, 0.1 to 0.5 parts by weight of kelp, 0.1 to 0.5 parts by weight of rice wine, 1 to 1.5 parts by weight of seasoned salt, and 0.3 to 0.5 parts by weight of yeast salt. It is intended to be prepared by mixing parts by weight.

According to a more preferred feature of the present invention, the yeast salt is mixed with 100 parts by weight of rice, 8 to 12 parts by weight of rice yeast, 20 to 25 parts by weight of salt, and 30 to 35 parts by weight of water, and at a temperature of 24 to 26 ℃ 5 to 12 parts by weight. It is prepared by fermentation for 7 days.

According to a more preferred feature of the present invention, the palace greens are soaked in water for 3 to 5 hours, the soaked palace greens are blanched in boiling salted water, cut and roasted, and then mixed with perilla sesame powder, sesame salt and sesame oil. It is assumed that it is manufactured by a process.

The manufacturing method of gimbap using gungchae greens according to the present invention shows an excellent effect of providing gimbap that not only contains various nutrients in abundance, but also exhibits a savory taste and aroma and excellent texture.

1 is a flow chart showing a method of manufacturing gimbap using gungchae namul according to the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

Method for manufacturing gimbap using gungchae namul according to the present invention includes a rice sauce manufacturing step (S101) of preparing a rice sauce, and a rice sauce application step (S103) of applying the sauce prepared through the rice sauce manufacturing step (S101) to rice. ) and a gimbap manufacturing step (S105) of applying the sauce-applied rice to seaweed through the rice sauce application step (S103), and manufacturing gimbap through burdock, carrot, mustard greens, egg, ham, and pickled radish.

The rice sauce preparation step (S101) is a step of preparing a sauce that is applied to cooked rice to supply nutrients and improve the taste of rice. And 1 to 3 parts by weight of licorice is mixed and heated at a temperature of 90 to 100 ° C. for 3 to 5 hours, and then the solid content is removed.

The sauce prepared through the above process supplies various nutrients to the rice, and serves to provide kimbap with improved preference by imparting a delicious taste and aroma.

In addition, the rice sauce manufacturing step (S101) may consist of mixing 1 to 10 parts by weight of onion and 1 to 10 parts by weight of apple with 100 parts by weight of cooking oil, heating to a temperature of 100 to 120 ° C, and then removing the solid content. , The rice sauce produced through this process serves to impart a savory taste and aroma to the rice.

The rice sauce application step (S103) is a step of applying the sauce prepared in the rice sauce manufacturing step (S101) to rice, and the sauce prepared using purified water, dried shiitake mushrooms, roundworm and licorice as described above is built It is preferable to apply 6 to 8 parts by weight of 100 parts by weight of rice. If the application amount of the sauce prepared through the above process is less than 6 parts by weight, the above effect is insignificant, and the application amount of the sauce exceeds 8 parts by weight. This is undesirable because the color of the rice becomes too dark.

In addition, the sauce prepared using cooking oil, onions and apples as described above is preferably applied in an amount of 0.5 to 1.5 parts by weight based on 100 parts by weight of rice. If it is less than part, the above effect is insignificant, and if the coating amount of the sauce prepared using the cooking oil, onion, and apple exceeds 1.5 parts by weight, it is not preferable because the greasy taste of rice is excessively increased.

At this time, the rice is mixed with 100 parts by weight of rice, 110 to 120 parts by weight of water, 0.1 to 0.5 parts by weight of kelp, 0.1 to 0.5 parts by weight of rice wine, 1 to 1.5 parts by weight of taste salt and 0.3 to 0.5 parts by weight of yeast salt and cooked It is prepared through the process, and when the above ingredients are included, not only the taste is excellent, but also the rice is rich in nutrients.

At this time, the yeast salt is prepared by mixing 8 to 12 parts by weight of rice yeast, 20 to 25 parts by weight of salt, and 30 to 35 parts by weight of water with 100 parts by weight of rice and fermented for 5 to 7 days at a temperature of 24 to 26 ° C. Nuruk salt prepared through the above process has a salt content of 1/7 of that of ordinary salt, and because it is produced through the fermentation process, it provides easily digestible cast rice, increases beneficial bacteria in the intestines, and is one of the three major digestive enzymes Not only does it contain proteolytic enzymes, carbohydrate-digesting enzymes, and fat-digesting enzymes, but it also contains a large amount of nutrients such as essential amino acids, vitamins and minerals in addition to the three major digestive enzymes, so it can provide kimbap that improves the health of eaters. there is.

In addition, rice nuruk (Ihwagok) used in the process of manufacturing the yeast salt is composed of various enzymes and exhibits an immune-enhancing effect due to an increase in beneficial bacteria in the intestine, and exhibits effects such as cell activation, fatigue recovery, stress relief and constipation improvement. , It produces rich vitamins in the fermentation process and shows the effect of improving health.

The kimbap manufacturing step (S105) is a step of applying the sauce-coated rice through the rice sauce application step (S103) to seaweed, and manufacturing kimbap with burdock, carrot, sage greens, egg, ham, and pickled radish, The rice to which the sauce is applied through the rice sauce application step (S103) is mixed with burdock, carrot, egg, ham, and pickled radish in a normal amount with seaweed, and it is preferable to use the same amount of spinach as normal spinach. .

At this time, the palace greens are soaked in water for 3 to 5 hours, the soaked palace greens are blanched in boiling salted water, cut and roasted, and then mixed with perilla sesame powder, sesame salt and sesame oil. Gungchaenamul prepared through the process not only exhibits excellent taste and crispy texture, but also exhibits various pharmacological properties because it is rich in nutrients.

Lutein contained in the curry herb protects the nerves and mucous membranes of the eye as a component in which erythema is accumulated in the protective film of the eye, and prevents eye diseases such as dry eye syndrome and night blindness. It promotes relieving fatigue, relieving tense nerves, and containing melatonin to improve insomnia.

In addition, palace greens are rich in dietary fiber, and contain a large amount of various minerals, vitamins, and potassium components, so that sodium and waste products are discharged from the body, constipation is improved, and diet effects are exhibited.

In addition, gungchae namul contains a large amount of iron to improve oxygen supply and blood circulation in the body, contains a large amount of folic acid to improve anemia, and contains beta-carotene to inhibit cell damage and suppress aging through cell regeneration. It shows the effect of improving immunity.

Hereinafter, the manufacturing method of gimbap using gungchae greens according to the present invention and the physical properties of the gimbap produced by the manufacturing method will be described with examples.

<Preparation Example 1> Preparation of rice sauce

100 parts by weight of purified water was mixed with 3 parts by weight of dried shiitake mushrooms, 3 parts by weight of roundworm and 2 parts by weight of licorice root, heated at a temperature of 100 ° C. for 4 hours, and then the solid content was removed to prepare a rice sauce.

<Preparation Example 2> Preparation of rice sauce

After mixing 5 parts by weight of onion and 5 parts by weight of apple with 100 parts by weight of cooking oil and heated to a temperature of 100 to 120 ° C., the solid content was removed to prepare a rice sauce.

<Production Example 3> Production of Yeast Salt

Nuruk salt was prepared by mixing 100 parts by weight of rice with 10 parts by weight of rice malt, 22.5 parts by weight of salt and 32.5 parts by weight of water and fermented at a temperature of 25 ° C. for 6 days.

<Production Example 4> Production of rice for gimbap

Rice for gimbap was prepared by mixing 100 parts by weight of rice, 112 parts by weight of water, 0.3 parts by weight of kelp, 0.3 parts by weight of rice wine, 1.2 parts by weight of seasoning salt, and 0.4 parts by weight of yeast salt prepared in Preparation Example 3 and cooking. manufactured.

<Production Example 5> Manufacture of royal greens

After soaking palace greens in water for 4 hours, boiling the soaked palace greens in boiling salted water, cutting and roasting, 0.5 parts by weight of perilla sesame powder, 0.5 parts by weight of sesame salt, and 1 part by weight of sesame oil are mixed with 100 parts by weight of palace greens. In the process, gungchae namul was prepared.

<Example 1>

7 parts by weight of the rice sauce prepared in Preparation Example 1 was applied to the rice for gimbap prepared in Preparation Example 4, and the prepared rice was applied to seaweed, and burdock, carrot, gungchae greens prepared in Preparation Example 5, Kimbap using egg, ham, and pickled radish was prepared using gungchae greens.

<Example 2>

Proceed in the same manner as in Example 1, but apply 1 part by weight of the rice sauce prepared in Preparation Example 2 to prepare gimbap using gungchae greens.

<Comparative Example 1>

The rice was applied to seaweed, and burdock, carrot, spinach, egg, ham, and pickled radish were interposed to prepare seaweed.

<Comparative Example 2>

The rice for gimbap prepared in Preparation Example 4 was applied to seaweed, and gimbap was prepared through burdock, carrot, spinach, egg, ham, and pickled radish.

<Comparative Example 3>

7 parts by weight of the rice sauce prepared in Preparation Example 1 was applied to the rice for gimbap prepared in Preparation Example 4, and the prepared rice was applied to seaweed, and burdock, carrot, spinach, egg, ham, and pickled radish were applied to the gimbap. was manufactured.

<Comparative Example 4>

1 part by weight of the rice sauce prepared in Preparation Example 2 was applied to the rice for gimbap prepared in Preparation Example 4, and the prepared rice was applied to seaweed, and burdock, carrot, spinach, egg, ham, and pickled radish were applied to the gimbap. was manufactured.

The taste, aroma, texture and overall acceptability of the gimbap prepared in Examples 1 to 2 and Comparative Examples 1 to 4 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of gimbap were surveyed using a 5-point scale with 50 test subjects, and then expressed as an average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the gimbap prepared through Examples 1 to 2 of the present invention is significantly improved in taste, aroma, texture and overall preference compared to the gimbap prepared through Comparative Examples 1 to 4. there is.

Therefore, the manufacturing method of gimbap using gungchae greens according to the present invention not only contains various nutrients in abundance, but also provides gimbap that exhibits a savory taste and aroma and excellent texture.

Although the present invention has been described in detail with reference to the examples above, it is obvious to those skilled in the art that various modifications and variations are possible within the scope of the technical idea of the present invention, and it is natural that such variations and modifications fall within the scope of the appended claims.

S101; Rice sauce manufacturing step
S103; Rice sauce application step
S105; Gimbap manufacturing step

Claims (6)

Rice sauce manufacturing step of preparing rice sauce;
A rice sauce application step of applying the sauce prepared in the rice sauce preparation step to rice; and
A kimbap manufacturing step of applying the sauce-applied rice to seaweed through the rice sauce application step, and manufacturing gimbap through burdock, carrot, palace greens, egg, ham, and pickled radish; How to make gimbap.
The method of claim 1,
In the rice sauce preparation step, after mixing 1 to 5 parts by weight of dried shiitake mushrooms, 1 to 5 parts by weight of roundworm and 1 to 3 parts by weight of licorice root in 100 parts by weight of purified water and heating for 3 to 5 hours at a temperature of 90 to 100 ° C. Method for producing gimbap using gungchae greens, characterized in that consisting of a process of removing solids.
The method of claim 1,
The rice sauce manufacturing step is a process of mixing 1 to 10 parts by weight of onions and 1 to 10 parts by weight of apples with 100 parts by weight of cooking oil, heating to a temperature of 100 to 120 ° C, and then removing the solids. Method for producing gimbap using.
The method of claim 1,
The rice is prepared by mixing 100 parts by weight of rice, 110 to 120 parts by weight of water, 0.1 to 0.5 parts by weight of kelp, 0.1 to 0.5 parts by weight of rice wine, 1 to 1.5 parts by weight of taste salt, and 0.3 to 0.5 parts by weight of yeast salt. Method for manufacturing gimbap using gungchae greens.
The method of claim 4,
The yeast salt is prepared by mixing 8 to 12 parts by weight of rice yeast, 20 to 25 parts by weight of salt and 30 to 35 parts by weight of water in 100 parts by weight of rice and fermented for 5 to 7 days at a temperature of 24 to 26 ° C. Method for manufacturing gimbap using gungchae greens.
The method of claim 1,
The palace greens are soaked in water for 3 to 5 hours, the water-soaked palace greens are blanched in boiling salted water, cut and roasted, and then mixed with perilla sesame powder, sesame salt and sesame oil. Method of manufacturing gimbap using herbs.

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