WO2004062383A1

WO2004062383A1 - Method of preparing koturi kimbap

Info

Publication number: WO2004062383A1
Application number: PCT/KR2003/002873
Authority: WO
Inventors: Heui-Joo Cho
Original assignee: Heui-Joo Cho
Priority date: 2003-01-16
Filing date: 2003-12-29
Publication date: 2004-07-29
Also published as: AU2003289564A1; JP2006512916A

Abstract

The present invention relates to a method of preparing Koturi Kimbap, including the steps of placing a sheet of laver an a support surface; spreading cooked rice onto a plurality of domains an the laver; placing ingredients an the cooked rice; rolling the cooked rice and the ingredients in the laver to provide a roll of Kimbap; and slicing the roll at spaces between the domains or both at spaces between the domains and at central regions of the domains to provide a plurality of pieces of Koturi Kimbap. The method easily and quickly produces a large quantity of Koturi Kimbap, unlike a conventional method to yield just two pieces of Koturi Kimbap per roll. Based an the above method, the present invention provides also discloses a method of preparing nude Koturi Kimbap, which is characterized by inversely positioning the cooked rice and the laver.

Description

METHOD OF PREPARING KOTURI KIMBAP

TECHNICAL FIELD

The present invention relates to a method of preparing cooked rice rolled in laver, and, more particularly, to a method of preparing Koturi Kimbap.

PRIOR ART

"Kimbap" is a food popular in Korea, which * is prepared by evenly spreading cooked rice on a square sheet of dried laver, placing a variety of ingredients onto the cooked rice, rolling the rice and ingredients in the laver and slicing the roll into pieces to facilitate consumption (see, FIG. 2) .

Kimbap is a simple and convenient food having unique taste supplied by the laver and various ingredients. Kimbap is a typical food for picnics or going out, and, in particular, used as a' meal in a busy social life.

Currently, foreign foods such as hamburgers and pizza have changed the overall domestic diet. Resultantly, kimbap has been developed as a fast food capable of emulating the foreign foods because of being suitable for our taste and supplying sufficient nutrients.

FIGS, la to le show the conventional^■• method of preparing kimbap, which includes the steps of preparing a sheet of laver 10 (see, FIG. ^• la) ; spreading cooked rice 20 onto a single domain on the laver 10 _ (see, FIG. lb); placing ingredients 30 on the cooked rice 20. (see, FIG. lc) ; rolling the cooked rice and ingredients' in the laver , 10 to give a roll of Kimbap 40 (see, FIG. Id) ; and slicing the roll 40 at a plurality of positions 100 into pieces (see, FIG. le) .

Kimbap prepared by the conventional method is, according to its major ingredient, . called pepper Kimbap, vegetable Kimbap, chicken Kimbap, tuna Kimbap, cheese Kimbap, beef Kimbap or kimchi Kimbap. On the other hand, as shown in FIG. le, the pieces generated at both ends of the roll are called "Koturi Kimbap", which is shown in more detail in a photograph of FIG. 2. Koturi Kimbap, which contains ingredients in a relatively higher amount than cooked rice, supplies a high content of nutrients to consumers. In addition, at the rolling step, both ends of the roll of Kimbap are put under lower pressures compared to the central region of the roll. Thus, Koturi Kimbap preserves the separate, that is, less-sticky property of the cooked rice. For these reasons, Koturi Kimbap is preferred.

In this regard, like the patented "triangular Kimbap", when Koturi Kimbap is intended to be commercialized, the conventional method of preparing Kimbap is disadvantageous in terms of just producing two pieces of Koturi Kimbap per roll.

DISCLOSURE OF THE INVENTION

To overcome the aforementioned problem, the present invention aims to provide a method of preparing Koturi Kimbap, capable of generating several pieces of Koturi Kimbap per roll, each of which is one-sided or double-sided Koturi Kimbap, as well as yielding various Koturi Kimbap per roll.

To achieve the above object, the present invention provides a method of preparing Koturi Kimbap, including placing a sheet of laver on a support surface; spreading cooked rice onto a plurality of domains on the laver; placing ingredients on the cooked rice; rolling the cooked rice and the ingredients in the laver to provide a roll of Kimbap; and slicing the roll at a plurality of spaces between the domains to produce a plurality of pieces of Koturi Kimbap (first and second embodiments) .

In addition, the present invention provides a method of preparing Koturi Kimbap, including placing a sheet of laver on a support surface; evenly spreading cooked rice onto a plurality of domains on the laver; reversing the laver; placing ingredients on a surface of the laver; rolling the ingredients in the laver with the cooked rice to provide a roll of Kimbap; and slicing the roll at a plurality of spaces between the domains to provide a plurality of pieces of Koturi Kimbap (third embodiment) .

BRIEF DESCRIPTION OF THE DRAWINGS

The above and other objects, features and other advantages of the present invention will be more clearly understood from the following . detailed description taken in conjunction with the accompanying drawings, in which:

FIGS, la to le illustrate the conventional method of preparing Kimbap;

FIG. 2 is a photograph of slices of Kimbap including Koturi Kimbap, which are prepared according to the conventional method;

FIGS. 3a to 3g illustrate a method of preparing Koturi Kimbap according to a first embodiment of the present invention;

FIGS. 4a to 4f are photographs showing a method of preparing one-sided Koturi Kimbap' according to a modification of the first embodiment of the present invention;

FIGS. 5a to 5f are photographs showing a method of preparing double-sided Koturi Kimbap^' according to another modification of the first embodiment of the present invention;

FIGS. 6a to 6f illustrate a . method of preparing Koturi Kimbap according to a second embodiment of the present invention;

FIGS. 7a to 7h illustrate a method of preparing Koturi Kimbap according to a third embodiment of the present invention; and

FIGS. 8a to 8i are photographs showing a method of preparing nude Koturi Kimbap according to* a modification of the third embodiment of the present invention.

BEST MODES FOR CARRYING OUT THE INVENTION

The present invention will be described in detail with reference to the accompanying drawings, as follows. FIGS. 3a to 3g illustrate a method of preparing

Koturi Kimbap according to a first embodiment of the present invention.

As shown in FIG. 3a, first, a sheet of laver 10 is placed on a support surface. After that, as shown "in FIG. 3b, cooked rice 20 is spread _, onto a plurality of domains on the laver 10. The term "domain", as used herein, is intended to indicate the region on which cooked rice is spread. Unlike the conventional method with which cooked rice is spread onto a single domain, the cooked rice is spread onto a plurality of domains in the present invention. In the present invention, the number of the domain is preferably two to six, and the domain is preferably spaced apart from each other at intervals of 1 cm to 4 cm. The aforementioned domain number and intervals between the domains are suitable for production of one bite-sized pieces. In particular, for pre-school children, the number of domain may be increased, but the intervals between the domains are preferably maintained within the range to generate pieces of Koturi Kimbap.

The cooked rice 10 is preferably prepared at a state of having a suitable hardness. When watery cooked rice is used, it turns sticky when making Kimbap. Thus, hardboiled rice is preferred, which is composed of rice granules separated from each other. Also, the hardboiled rice may offer chewing fun when consuming Kimbap .

After the step shown in FIG. 3b, as shown in FIG. 3c, each of ingredients 30 is placed on the cooked rice 20 in a continuous manner with the same length as the laver 10. The ingredients 30 may vary depending on the preference of consumers, and include ^■ almost*^' all side dishes typically supplied upon a meal. Examples of ^• the ingredients may include carrots, burdock, ham, tuna, beef, pork and chicken, as well as further" including kimchi (spicy fermented cabbages) or cooked greens such as parboiled- spinach according to the preference of consumers .

As shown in FIG. 3d, the cooked rice and ingredients are rolled in the laver 10 to generate a roll of Kimbap. The roll is typically formed using a laver mat, which is a tool commonly used at home for rolling the cooked rice and ingredients in the laver. Also, the cooked rice and ingredients may be rolled into circular shapes or angular shapes such as quadrilateral, trilateral and starlike shapes.

As shown in FIGS. 3e and 3f, the roll of Kimbap 40 is sliced at spaces a between the domains to generate a plurality of pieces of Koturi Kimbap 50. In the pieces 50 generated by slicing the spaces a between the domains, the ingredients 30 are protruded from both ends of one piece of Koturi Kimbap with a longer length than the cooked rice 20, and this kind of Koturi Kimbap is called "double-sided Koturi Kimbap" in the present invention. In this case, at least three pieces of double-sided Koturi Kimbap are generated. The double- sided Koturi Kimbap differs . from the conventional Koturi Kimbap containing ingredients protruded from one end of one Kimbap piece.

In addition, as shown in FIG. 3g, when the roll 40 is sliced both at spaces a between the domains and at central regions b of the domains', a plurality of pieces of Koturi Kimbap 60 are produced. The Koturi Kimbap pieces 60 contains the ingredients 30 which are protruded from one end of one Koturi Kimbap piece with a longer length than the cooked rice 20, and is thus called "one-sided Koturi Kimbap" in the present invention.

The roll of Kimbap may be sliced into various shapes such as a zig-zag shape, which harmonize with the ingredients present at free states, thus producing characteristic Koturi Kimbap.

FIGS. 4a to 4f and FIGS. 5a to 5f photographically show one-sided and two-sided Koturi Kimbap prepared according to the first embodiment. In detail, FIGS. 4a to 4f show one-sided Koturi Kimbap pieces prepared according to a modification of the first embodiment, while FIGS. 5a to 5f shows double-sided Koturi Kimbap pieces prepared according to another modification of. the first embodiment. In addition, FIGS. 6a to 6f illustrate a method of preparing Koturi Kimbap according to the second embodiment of the present invention.

As shown in FIGS. 6a and 6b, according to . the same method as in the first embodiment, a sheet of laver 10 is prepared first. After that, cooked rice 20 is spread onto a plurality of domains on the laver 10-. The number of the domain and intervals between _. the domains are identical to those as described in the first embodiment .

After the step shown in FIG. βb, as shown in FIG. 6c, each of the ingredients 30 is placed on the cooked rice 20 in a discontinuous manner with the same length as each of the domains, or in combination with a continuous manner according to the ingredients 30. In case of being expensive, the ingredients 30 are preferably used in a discontinuous manner with respect to cost. In particular, such a discontinuous manner is preferred when discontinuous ingredients such as quail eggs, shrimp and garlic are used._t

As shown in FIGS, βd to 6f, in the case that the ingredients are used in a discontinuous manner, more natural Koturi Kimbap pieces are obtained because the ingredients have different lengths. In addition, since the ingredients can be uniformly contained in all ^' domains by being placed on the cooked rice in a discontinuous manner, the resulting Koturi Kimbap pieces contain uniform ingredients. This method using ingredients in a discontinuous manner may solve the problem found in the conventional method in that Kimbap pieces do not uniformly contain ingredients. Therefore, Koturi Kimbap prepared according to the present method may be excellent in taste and nutrients as well as being of high quality, and is thus a differentiated product from and has higher competitive power in the market than the conventional Kimbap.

In addition, when the ingredients 30 are used in a discontinuous manner, the domains may contain different ingredients, thereby producing various pieces of Koturi Kimbap having diverse ingredients per roll. According to the conventional method of preparing Kimbap, composite Kimbap called "modeum Kimbap" in Korea, which is composed of Kimbap pieces having different ingredients, is prepared by producing rolls containing different ingredients and taking a portion of pieces generated by slicing each roll. In contrast, the present method may allow for the use of ingredients in a discontinuous manner and thus for the domains to contain different ingredients, thereby facilitating production of several kinds of pieces of Koturi Kimbap per roll. For example, when each ingredient group for preparation of pepper Kimbap, vegetable Kimbap, chicken Kimbap, cheese Kimbap, beef Kimbap and kimchi Kimbap is placed in one domain, the resulting Koturi Kimbap pieces per roll include pepper Kimbap, vegetable Kimbap, chicken Kimbap, cheese Kimbap, beef Kimbap and kimchi Kimbap .

FIGS. 7a to 7g illustrate a method of preparing Koturi Kimbap according to the third embodiment of the present invention.

As shown in FIGS. 7a and 7b, a sheet of laver 10 is prepared, and cooked rice 20 is then spread onto a plurality of domains on the laver 10. After the step shown in FIG. 7b, as shown in FIG.

7c, the laver 10 is reversed while the laver 10 and the cooked rice 20 are placed upwardly and downwardly, respectively. Dot-lined boxes represent the cooked rice 20 positioned under the laver 10. In this case, since the cooked rice contacts with a contact surface of a laver mat or a mechanical Kimbap rolling device, it is preferably maintained to be in an unadhered state to the contact surface of the laver mat or mechanical Kimbap rolling unit. The adhesion of the cooked rice to the mat or the device may be prevented by using edible oils, but the present invention is not limited to the oils.

After the step shown in FIG. 7c, as shown in FIG. 7d, ingredients 30 are placed on a surface of the laver 10 in a discontinuous manner and/or a continuous manner, according to the same method as described in the first and second embodiments. Herein, same ingredient groups may be used. Also, for production of various ^'Koturi Kimbap pieces per roll, different ingredient groups may be used. Thereafter, as shown in FIGS. 7^'e to 7h, rolling the cooked rice and ingredients in the laver and^' slicing the roll are carried out according to the same method as in the first and second embodiments, thereby producing nude Koturi Kimbap 80. FIGS. 8a to 8i photographically show nude Koturi

Kimbap prepared according to a modification of the third embodiment. The nude Koturi Kimbap is one-sided Koturi Kimbap.

In the first, second and third embodiments of the present invention, Koturi. Kimbap is in the same form as Kimbap pieces generated at both ends of one roll prepared according to the conventional method, wherein the Kimbap pieces have projected ingredients. Unlike the conventional method generating only two Koturi Kimbap pieces per roll, the present method produces 3 to 10 Koturi Kimbap pieces per roll, while the number of Koturi Kimbap pieces may vary depending to the -size thereof.

On the other hand, using the present method, one- sided or double-sided Koturi Kimbap may be produced according to consumer preference. In addition, at the step of placing the ingredients on the • cooked rice, different ingredients may be placed in each ^■ of the domains to produce various pieces of Koturi Kimbap containing diverse ingredients, .thereby generating a differentiated product.

Further, as described in the third embodiment, in which the present method is applied to produce Kimbap pieces containing position-reversed laver and cooked rice, the present method can be applied for production of various forms and kinds of Kimbap.

INDUSTRIAL APPLICABILITY

As described hereinbefore, the present method, which includes spreading cooked rice onto a plurality of domains on a sheet of laver, preparing a roll of Kimbap containing ingredients and slicing the roll into pieces at the spaces between the domains or both at the spaces between the domains and at the central regions of the domains, provides Koturi Kimbap better meeting consumer preference in the following views: a large quantity of Koturi Kimbap is relatively ^' easily produced in comparison with the conventional method; one-sided or double-sided Koturi Kimbap is generated according to the slicing patterns; and, at the step of placing the ingredients on the cooked rice, different ingredients are placed on the ^' domains, ^' thereby generating various pieces of Koturi Kimbap. per roll. Therefore, the present invention can be applied to the production of differentiated commercial Kimbap products. In addition, when discontinuous ingredients such as quail eggs, shrimp and garlic are used, the present invention allows for such discontinuous ingredients to be uniformly placed in each domain, thereby producing Koturi Kimbap pieces uniformly containing discontinuous ingredients. Thus, the present method can solve the problem found in the conventional method in that Kimbap pieces do not uniformly contain ingredients. Therefore, Koturi Kimbap prepared according to the present method is excellent in taste and nutrients as well as being of high quality, and is thus a differentiated product from and has higher competitive power in the market than the conventional Kimbap.

Further, the present method can be applied for production of nude Koturi Kimbap by inversely positioning the cooked rice and the laver.

Claims

What is claimed is:

1. A method of preparing Koturi'. Kimbap, comprising: placing a sheet of laver on a support surface; spreading cooked rice onto a plurality of domains on the laver; placing ingredients on the cooked rice; rolling the cooked rice and the ingredients ^• in the laver to provide a roll of Kimbap; and slicing the roll at a plurality of spaces between the domains to provide a plurality of pieces of Koturi Kimbap .

2. A method of preparing Koturi Kimbap, comprising: placing a sheet of laver on a support surface; spreading cooked rice onto a plurality of domains on the laver; reversing the laver; placing ingredients on a surface of the laver; rolling the ingredients in the laver with the cooked rice to provide a roll of Kimbap; and slicing the roll at a plurality of spaces between the domains to provide a plurality of pieces of Koturi Kimbap .

3. The method according to claim 1 or 2 , further comprising: slicing the plurality of pieces of Koturi Kimbap at central regions of the domains of the pieces after slicing the roll at the plurality of spaces between the domains to provide the plurality of pieces of

Koturi Kimbap.

4. The method according to claim *1 or 2, wherein each of the ingredients is placed in a continuous manner with a same length as the laver.

5. The method according to claim 1 or 2, wherein each of the ingredients is placed in a discontinuous manner with a same length as each of the domains.

6. The method according to claim 5, wherein the ingredients placed in the discontinuous manner are same in all of the domains or different among the domains .

7. The method according to claim 1 or 2, wherein the domains are tow to six in number per roll and spaced apart from each other at intervals of 1 cm to 4 cm.