KR20230106047A - Hygienic and convenient way to eat food using a handle-type rod and its manufacturing method. - Google Patents

Abstract

The present invention relates to gimbap and a manufacturing method thereof. The method for manufacturing gimbap according to the present invention comprises the steps of: spreading seaweed widely; putting rice and gimbap filling on the seaweed; arranging skewers on the rice and gimbap filling horizontally with respect to the direction of rolling the seaweed so that the skewers having a certain length protrude from at least one side of the seaweed; and rolling the seaweed to accommodate rice and gimbap filling inside. Therefore, the gimbap can be hygienically and easily held and eaten without using separate tools. In addition, the gimbap can prevent spoilage and maintain freshness by blocking the invasion route of bacteria.

Description

Hygienic and convenient way to eat food using a handle-type rod and its manufacturing method.}

The present invention relates to gimbap and a manufacturing method thereof, and more particularly, to a laver that can be easily held and eaten hygienically.

It relates to rice and its manufacturing method.

Kimbap can be eaten with various ingredients such as vegetables and meat, which is the staple food of Koreans.

It is our unique food that can be easily consumed by rolling the ingredients with laver, a seaweed that is good for the body.

Gimbap is suitable for outdoor activities because it is easy to carry and consume, and contains various nutrients in a balanced way.

It is also widely preferred as a favorite food.

Accordingly, a brief look at the manufacturing method of general gimbap as described above is as follows.

Usually, when making kimbap, the seaweed is spread flat, then the rice is spread thinly on it, and a kimbap filling such as pickled radish or ham is placed in the center.

After that, it is rolled and molded while being wrapped in a cylindrical shape.

In order to sample rolled gimbap in this way, the gimbap is cut into bite-sized pieces for ease of eating.

By the way, such conventional gimbap is a knife, cutting board, hands, etc. during the process of cutting gimbap to a size suitable for eating.

There is a concern that germs invade gimbap.

When gimbap is cut, the ingredients for gimbap are directly exposed to the air through the cutting surface of the knife, so moisture is easily absorbed through the cutting surface.

will evaporate

If the tenacity of the rice is insufficient due to the evaporation of moisture, the binding force between the rice and the gimbap is reduced, which causes the gimbap to cut.

It cannot be maintained in its original state and is easily deformed such as bursting or cracking. In particular, when grasping with chopsticks,

Sometimes the shape breaks.

In addition, even by the small force (kinetic energy) applied in the process of cutting the gimbap itself, the organization of the gimbap is displaced, and the texture

It is easy to lose speed and cohesion. In other words, the phenomenon in which the outer skin (seaweed) bursts or the rice and gimbap filling separates and leaves is a sign of solidarity.

due to weakening When three or four hours elapse after cutting gimbap, the taste of gimbap sauce changes, and the taste is reduced.

case occurs

For this reason, there are several limitations in mass-producing and commercializing gimbap. Above all rice and ash

Shipping and storage times, that is, shelf life, are very short, as materials can be exposed to the air and become contaminated with airborne bacteria.

has a downside. Gimbap, like other foods, is supplied to consumers through stores in unit packaging through mass production.

In the case of pass-through, the risk of deterioration is very high and the possibility of deformation is also high.

Therefore, most of the conventional gimbap are prepared and sold on the spot in small restaurants or snack corners.

occupies

According to the present invention, the problem to be solved in the problem of the background art is hygienic without using a separate tool.

It is to provide a gimbap that can be easily held and eaten while still in use, and a manufacturing method thereof.

Another problem to be solved in the problem of the background art is, according to the present invention, by blocking the invasion route of bacteria at the source

It is to provide gimbap and a manufacturing method capable of preventing deterioration and maintaining freshness.

A means for solving the above problem is, according to the present invention, the step of spreading seaweed widely; Putting rice and gimbap on top of the seaweed

and; Position the skewer in the rolling direction of the seaweed so that a skewer having a certain length protrudes from at least one side of the seaweed.

arranging the rice and gimbap place horizontally with respect to; Rolling the seaweed to accommodate the rice and seaweed inside

It provides a method for manufacturing gimbap, characterized in that it comprises the step.

Here, by further comprising the step of cutting the seaweed at regular intervals along the longitudinal direction of the rolled seaweed, rice and

By not cutting the gimbap place, the bacteria invasion path of the knife or cutting board is blocked at the source to prevent deterioration of food, and seaweed

By fundamentally minimizing the cutting surface of rice, oxidation of rice and gimbap sauce due to contact with air is reduced and freshness is maintained.

be able to

The skewer is composed of a first skewer and a second skewer connected to each other, and at an end of the first skewer that is connected to the second skewer.

A protruding jaw is formed protruding toward the second skewer, and the protrusion is formed at the end of the second skewer that is in contact with the first skewer.

By forming a detachable groove to which the chin is detachably coupled, it is possible to adjust the amount of food by dividing the gimbap into two parts.

The skewer has a sauce accommodating portion for accommodating the sauce and an outlet through which the sauce accommodated in the sauce accommodating portion flows out to rice and gimbap place.

The skewer body formed therebetween, the sauce is disposed opposite to the outlet, and the sauce receiving portion is reciprocally moved

and a sealing material for preventing leakage of the sauce and a pusher for reciprocating the sealing material,

You can eat it with sauce according to your taste.

The skewer is coupled through and further includes a pedestal supporting one side of the seaweed, and the skewer penetrates the pedestal.

By combining and further comprising the step of supporting at least one side of the seaweed on the pedestal, it is accommodated inside the seaweed when tasting.

It is possible to stably sample by reducing damage or deformation of seaweed by cooked rice and gibbab cow.

According to another field of the present invention, the solution to the above problem is to accommodate rice and gimbapso therein and surrounded by seaweed.

A gimbap body rolled into a mold; At least one end of at least one part of the gimbap body horizontally with respect to the rolling direction of the laver

It provides gimbap characterized in that it comprises a bar-shaped skewer protruding from the side.

Here, the seaweed is cut at regular intervals along the longitudinal direction of the rolled seaweed, so as not to cut rice and seaweed.

Therefore, it blocks the entry path of germs on a knife or cutting board at the source to prevent deterioration of food, and the cutting surface of gimbap is sourced.

It is possible to reduce oxidation of rice and seaweed rice due to contact with air and maintain freshness.

The skewer is composed of a first skewer and a second skewer connected to each other, and at an end of the first skewer that is connected to the second skewer.

A protruding jaw is formed protruding toward the second skewer, and the protrusion is formed at the end of the second skewer that is in contact with the first skewer.

By forming a detachable groove to which the chin is detachably coupled, it is possible to adjust the amount of food by dividing the gimbap into two parts.

The skewer has a sauce accommodating portion formed therein to accommodate the sauce, and the sauce accommodated in the sauce accommodating portion is the rice and seaweed.

An outlet flowing into the rice bowl, and the sauce accommodating portion disposed opposite to the outlet with the sauce interposed therebetween to reciprocate

By including a sealing material for preventing leakage of the sauce and a pusher for reciprocating the sealing material, the taster

According to the taste of the sauce can be easily served with.

The skewer is coupled through and further includes a pedestal supporting one side of the gimbap body, so that the inside of the seaweed when tasting

It is possible to stably sample by reducing the damage or deformation of seaweed by the rice and gibbap place accommodated in the.

Therefore, according to the means for solving the above problems, it is possible to hold and eat hygienically and conveniently without using a separate tool.

there is. In addition, it is possible to prevent deterioration and maintain freshness by blocking the entry route of bacteria at the source.

1 is a perspective view of gimbap according to a first embodiment of the present invention;
Figure 2 is a cross-sectional view of Figure 1;
3 is a cross-sectional view of gimbap according to a second embodiment of the present invention;
Figure 4 is a cross-sectional view showing a halved state of the gimbap of Figure 3;
5 is an enlarged cross-sectional view of the main part of gimbap according to a third embodiment of the present invention;
6 is a flow chart of a method for manufacturing gimbap according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Prior to description, in various embodiments, components having the same configuration are represented by the same reference numerals.

will be described in the first embodiment, and in other embodiments, only configurations different from those of the first embodiment will be described.

1 and 2 show gimbap according to a first embodiment of the present invention. As shown in these figures, the present invention

Kimbap 10 according to the first embodiment of the kimbap 10 accommodates the rice 15 and the gimbap place 17 therein and is surrounded by seaweed 19 and rolled into a sphere.

It has a gimbap main body 13 and rod-shaped skewers 20 protruding from both sides of the gimbap main body 13.

The outer shell of the kimbap 10, that is, the seaweed 19, is cut at regular intervals of a size suitable for eating along the longitudinal direction of the gimbap 10

all. Accordingly, as the rice 15 and the gimbap place 17 are not cut, the invasion path of bacteria of the knife or cutting board is blocked at the source,

By preventing the deterioration of the rice 15 and the gimbap element 17, and by fundamentally minimizing the cut surface of the gimbap 10,

Oxidation of the rice 15 and the gimbap place 17 can be reduced to maintain freshness. In addition, the moisture of the rice 15 and the gimbap place 17 increases.

It is maintained without exhalation, and the texture can be maintained.

The skewer 20 has a rod shape of a length protruding from both ends of the gimbap body 13, and in this embodiment, the skewer 20

It is arranged horizontally with respect to the rolling direction of the laver 19, and both ends of the skewer 20 protrude from both sides of the gimbap body 13

all. The skewer 20 serves as a handle so that the gimbap body 13 can be picked up and sampled. In the first embodiment of the present invention, the twist

Both ends of the teeth 20 are described as protruding from both sides of the gimbap body 13, but only one end of the skewer 20

It may protrude from one side of the gimbap body 13.

On the other hand, in the gimbap 10 according to the first embodiment of the present invention, the skewer 20 is coupled through, and the support supporting one side of the gimbap body 13

It has more units (40). The pedestal 40 has an accommodating portion 41 for accommodating and supporting one end of the gimbap main body 13, and the accommodating portion 4

In the center of 1), a through hole 43 through which the skewer 20 penetrates is formed.

Accordingly, the stand 40 not only prevents the rice 15 and the gimbap cow 17 of the gimbap main body 13 from escaping, and seaweed 1

9) serves to reduce the deformation of the shape of the gimbap body 13 due to damage.

Therefore, the taster can stably hold and sample the gimbap body 13 while supporting it with the pedestal 40. here, get

The bed 40 may be selectively interposed as needed.

With this configuration, the manufacturing process of the gimbap 10 according to the first embodiment of the present invention will be described with reference to FIG. 6.

It's like yin.

First, the seaweed 19 to be wrapped is widely spread (S10).

Next, rice 15 and gimbapso 17 are placed on the seaweed 19 (S20). At this time, spread the rice (15) thinly on the seaweed (19), and place it in the center.

Place gimbap filling (17) such as plain radish and ham. Here, the gimbapso 17 is a sub-material such as pickled radish, ham, spinach, fish cake, fried egg, etc.

It is prepared by adding chili peppers, vegetables, chicken, tuna, cheese, beef, and kimchi in combination or selectively as the main ingredients. especially,

The soft material of the gimbap element 17 is cut to a size proportional to the cutting interval of the gimbap 10 outer shell (kim), that is, 30 mm or less.

Ingredients with tough stem fibers, such as spinach, that are not easily cut in one bite must be cut from the outer skin of the gimbap (10).

It is preferable to use it after cutting it into a size less than the interval.

Subsequently, the skewer 20 is horizontally with respect to the rolling direction of the seaweed 19 so that both ends of the skewer 20 protrude from both sides of the seaweed 19.

It is placed on the rice 15 and the gimbap place 17 (S30). At this time, when the laver (19) is rolled, the skewer (20) is located in the center of the gimbap body (13).

Arrange the skewer 20 on the rice 15 and the gimbap place 17 to cook.

Subsequently, while wrapping the laver 19 in a cylindrical shape to accommodate the rice 15 and the gimbap place 17 therein (S40).

Subsequently, the seaweed 19 is cut at regular intervals along the longitudinal direction of the rolled seaweed 19 using a cutting machine not shown.

(S50). At this time, the rice 15 and the gimbap element 17 inside the seaweed 19 are not cut.

Then, the base 40 is mounted on one end of the skewer 20 protruding from the seaweed 19 (S60). At this time, one end of the skewer 20

Is through-coupled to the pedestal 40.

Thus, manufacturing of the gimbap 10 according to the first embodiment of the present invention is completed.

Briefly describing the tasting process of the gimbap 10 according to the first embodiment of the present invention prepared as described above, one side of the seaweed 19

Holding one end of the skewer 20 protruding from the skewer 20 from the seaweed 19 so that the gimbap 10 can be eaten one by one.

While spaced apart from each other, the gimbap (10) is sampled.

At this time, the support 40 supporting one side of the seaweed 19 is steamed by the rice 15 and the rice gibbap element 17 accommodated inside the seaweed 19

(19) Reduces damage or deformation.

Meanwhile, FIGS. 3 and 4 show gimbap according to a second embodiment of the present invention. Gimbap according to the second embodiment of the present invention

Unlike the first embodiment described above, 10 'is composed of a first skewer 23 and a second skewer 27 to which the skewer 20' is interconnected.

At the end of the first skewer 23 connected to the second skewer 25, a protruding jaw 25 is formed protruding toward the second skewer 25. stick out

The jaw 25 has various cross-sectional shapes such as circular, elliptical, and polygonal shapes.

At the end of the second skewer 27 connected to the first skewer 23, a detachable groove 29 to which the protruding jaw 25 is detachably coupled is formed.

there is. Detachable groove 29 has a cross-sectional shape corresponding to the protruding jaw (25).

By this configuration, after cutting the central portion of the gimbap 10 ', the first skewer 23 and the second skewer 27 are held in opposite directions to each other.

Gradually pulling, the protruding jaw 25 of the first skewer 23 is separated from the detachable groove of the second skewer 27.

When the first skewers 23 and the second skewers 27 are separated, as shown in FIG. 4, the first skewers 23 and the second skewers 27 approach each other.

The lock is broken to divide the gimbap body 13 into two halves.

Thus, it is possible to easily divide the gimbap main body 13 into two parts to adjust the amount of food or share it.

Since the manufacturing method of gimbap 10' according to the second embodiment of the present invention is the same as that of the first embodiment described above, the description thereof is omitted.

5 shows gimbap according to a third embodiment of the present invention. Kimbap (10 ") according to the third embodiment of the present invention is described above

Unlike the embodiments, the skewer 20 "is reciprocable with the skewer body 31 accommodating the sauce S and the skewer body 31, and the sauce

It has the sealing material 37 which prevents leakage of (S), and the pusher 39 which reciprocates the sealing material 37.

The skewer body 31 has a hollow pipe shape, and forms a sauce accommodating portion 33 for accommodating the source S therein, and the skewer

One end of the main body 31 has an outlet 35 through which the sauce S accommodated in the sauce accommodating part 33 flows out to the rice 15 and the gimbap place 17.

is built up

The sealing material 37 is disposed to face the outlet 35 with the source S interposed therebetween, reciprocates in the source accommodating part 33, and

prevent leakage;

The pusher 39 supports one side of the sealing material 37, and the sauce S accommodated in the sauce accommodating part 33 passes through the outlet 35 to the rice 15 and

The sealing material 37 is pressurized so that it flows out into the gimbap place 17.

Here, the sauce (S) is gochujang sauce, jajang sauce, curry sauce, barbecue sauce, chili sauce, marinated rib sauce, mustard beef

etc. may be applied.

With this configuration, when the pusher 39 is pressed toward the outlet 35, the source S accommodated in the source accommodating portion 33 is the sealing material.

It flows toward the outlet 35 by 37 and flows into the rice 15 and the gimbap place 17 through the outlet 35.

Accordingly, it is possible to easily eat the sauce (S) according to the tastes of the taster.

Since the manufacturing method of gimbap 10 "according to the third embodiment of the present invention is the same as that of the first embodiment described above, the description thereof is omitted.

Therefore, since the gimbap according to the present invention is provided with a skewer, it is hygienically convenient without using a separate tool.

You can pick it up and eat gimbap.

In addition, since the kimbap according to the present invention cuts only the outer skin (seaweed), it is necessary to cut the gimbap in advance to sample the gimbap.

Since the need disappears, it is possible to relieve anxiety about bacterial penetration in the stage of writing gimbap. i.e. a knife or a sword

Prevents deterioration of rice and gimbap by blocking the entry path of yam germs at the source, and minimizes the cut surface of gimbap at the source

It is possible to maintain freshness by reducing oxidation of rice and gimbap sauce due to contact with air. In addition, rice and gimbapso

The moisture of the food is maintained without evaporation, so that the texture can be maintained.

In addition, since the gimbap according to the present invention is provided with a stand supporting one side of the gimbap body, the inside of the seaweed when tasting

It is possible to stably sample by reducing the damage or deformation of seaweed by the rice and gibbap place accommodated in the.

The present invention is not limited to the described embodiments, and various modifications and modifications are made without departing from the spirit and scope of the present invention.

It is obvious to those skilled in the art that it can be transformed. Accordingly, any such modification or variation

Type examples will have to fall within the scope of the claims of the present invention.

10,10',10": Kimbap 13: Kimbap body
15: rice 17: gimbapso
19: Seaweed 20,20',20": Skewers
23: first skewer 25: protruding jaw
27: second skewer 29: detachable groove
31: skewer body 33: sauce receiving part
35: outlet 37: sealing material
39: pusher 40: pedestal
41: receiving portion 43: through hole
S: source

Claims (10)

Spreading the seaweed widely;
Placing rice and gimbap filling on the seaweed;
A skewer having a certain length protrudes from at least one side of the seaweed with respect to the rolling direction of the seaweed.
horizontally arranging the rice and gimbap place on top;
Gimbap manufacturing method characterized in that it comprises the step of rolling the seaweed to accommodate the rice and gimbapso therein. According to claim 1,
Characterized in that it further comprises the step of cutting the seaweed at regular intervals along the longitudinal direction of the rolled seaweed
How to make kimbap.
According to claim 1 or 2,
The skewer has a sauce accommodating portion for accommodating the sauce and an outlet through which the sauce accommodated in the sauce accommodating portion flows out to rice and gimbap place.
The skewer body formed therebetween, the sauce is disposed opposite to the outlet, and the sauce receiving portion is reciprocally moved
And characterized in that it comprises a sealing material for preventing leakage of the source, and a pusher for reciprocating the sealing material.
How to make kimbap. According to claim 1 or 2,
The skewer has a sauce accommodating portion for accommodating the sauce and an outlet through which the sauce accommodated in the sauce accommodating portion flows out to rice and gimbap place.
The skewer body formed therebetween, the sauce is disposed opposite to the outlet, and the sauce receiving portion is reciprocally moved
And characterized in that it comprises a sealing material for preventing leakage of the source, and a pusher for reciprocating the sealing material.
How to make kimbap. According to claim 1,
The skewer is coupled through and further includes a stand supporting one side of the seaweed,
Penetrating the skewer to the pedestal and further comprising supporting at least one side of the seaweed on the pedestal
Method for producing gimbap, characterized in that. A gimbap main body accommodating rice and kimbap elements therein and surrounded by seaweed and rolled into a sphere;
A bar shape with at least one end protruding from at least one side of the gimbap body horizontally with respect to the rolling direction of the laver.
Kimbap, characterized in that it comprises a skewer of. According to claim 6,
Kimbap, characterized in that the seaweed is cut at regular intervals along the longitudinal direction of the rolled seaweed. According to claim 6 or 7,
The skewer consists of a first skewer and a second skewer that are connected to each other, and a protruding jaw is formed at an end of the first skewer that is connected to the second skewer and protrudes toward the second skewer, and is connected to the first skewer. The protrusion at the end of the second skewer to
Gimbap, characterized in that a detachable groove is formed in which the jaw is detachably coupled. According to claim 6 or 7,
The skewer has a sauce accommodating portion formed therein to accommodate the sauce, and the sauce accommodated in the sauce accommodating portion is the rice and seaweed.
An outlet flowing into the rice bowl, and the sauce receiving portion disposed opposite to the outlet with the sauce interposed therebetween to reciprocate the sauce receiving portion
And characterized in that it comprises a sealing material for preventing leakage of the source, and a pusher for reciprocating the sealing material.
Kimbap made with . According to claim 6,
Gimbap characterized in that the skewer is coupled through, further comprising a support supporting one side of the gimbap body.

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