KR101816820B1 - Method for preparing Gimbap having a length of 30cm and Gimbap prepared thereby - Google Patents

Abstract

The present invention relates to a method for preparing a 30 cm laver roll dish and a preparing method thereof. More specifically, the 30 cm laver roll dish preparing method includes the steps of: preparing laver sheets with a horizontal length of 30 cm and a vertical length of 18.5-20 cm; preparing rice in a spherical shape and coating the outer surface of the rice with roasted bean powder; preparing base filling ingredients including pickled radish and two or more optional filling ingredients selected from a group including anchovy, cheese, pepper, kimchi, cutlet, chicken, salad, Spam, and marinated beef as well as coating the surfaces of the individual filling ingredients with a coating liquid; arranging the rice coated with the roasted bean powder flat on the prepared laver sheets; stacking the base and optical filling ingredients coated with the coating liquid on the arranged rice; and rolling the laver sheets to cover the base and optional filling ingredients with the rice. One of the selected optional filling ingredients is arranged on a side of the laver rolls in the longitudinal direction while another one of the selected optional filling ingredients is arranged on the other side of the laver rolls in the longitudinal direction. The coating liquid is glue prepared by using rice as a base.

Description

Method for preparing 30 cm gimp and method for preparing 30 cm gimp by the method

The present invention relates to a method of producing gimp and a method of producing gimp by the method, and a method of producing a gimp of an amount suitable for consumption by an adult by producing gimp at a length of 30 cm.

Kimbap is made by putting a variety of ingredients in the inside of rice put on kimchi. It can be eaten various nutrition according to kinds of ingredients, and can be eaten easily by wrapping rice and side dishes.

The size of the gimp is made to be constant, but it is made about 20 cm before and after the size of the steaming. However, adults have only one row of kimbap when consuming only a small amount, and when two rows are consumed, they are left with a large amount.

In addition, the above-mentioned gimp may contain basic ingredient materials such as radish, egg, and carrot, along with optional ingredients such as cheese, spam, kimchi, and pepper according to the taste of the consumer. There is a disadvantage that it can not give various flavors.

On the other hand, Kim, Rice and Ingredients constituting Kimbap react to each other immediately after making Kimbap and can not maintain their original state. Generally, it is best to eat food immediately after making food. Since kimbap is used for outdoor activities, it is eaten after a certain time, so the more the time passes by the interaction between ingredients .

For example, Kim is dampened by the moisture transferred from rice, and the original taste or texture provided in the dried state is lost. There is also a problem that the color of rice is changed by the reaction between the ingredients and the rice, and the flavor of the original rice is changed accordingly.

KR 10-1089321 B1 KR 10-1650499 B1

Accordingly, an object of the present invention is to solve the problems of the conventional gimp as described above, and by making the length of the gimp to be 30 cm, it is possible to provide a proper meal for adults.

In addition, by varying the selection ingredients to be put on one side and the other side of the kimbap, it is possible to feel various flavors with one line of kimbap.

In addition, the moisture transmission between the ingredients of the kimbap is blocked, so that the inherent taste of the ingredients can be maintained for a long time.

According to another aspect of the present invention, there is provided a method for preparing a 30 cm kimbap, comprising the steps of preparing a kimchi having a length of 30 cm and a length of 18.5 to 20 cm, and a step of kneading the rice into a sphere, A step of burying the soybean flour and two or more optional ingredients selected from anchor ingredients, anchovies, cheese, peppers, kimchi, pork cutlets, chicken, salad, spam and bulgogi are prepared and the surface of each ingredient is coated with a coating liquid A step of spreading the rice embedded in the roasted soybean flour on the prepared rice, a step of laminating a base material to which the coating liquid is applied and a selected ingredient to which the coating liquid is applied on the laid rice, The selected ingredients are wrapped around the basic ingredient material and the selected ingredient material, wherein a selected one of the selected ingredient materials is located on one side in the longitudinal direction of the gimp Selecting one kinds or more other ingredient materials are located at the lengthwise other end of the rolled, the coating liquid is characterized in that the pull created by the rice in the base.

The coating solution is prepared by a process comprising the steps of extracting water from the base material and then removing the moisture from the base material to produce rice flour; And a step of adding and heating the rice flour prepared in the prepared extraction water.

The method further comprises the step of applying a coating material to the surfaces of the respective ingredients and then adding the base material applied with the coating solution and the optional ingredients coated with the coating solution into the collagen casing.

The kimbap is manufactured by the above-mentioned method.

According to the present invention, the kimbap having a length of 30 cm is produced, thereby preventing the residue from remaining and allowing a variety of flavors to be felt with one line of kimbap.

In addition, there is an effect that the moisture transfer between the materials constituting the kimbap is blocked, and the inherent taste of the materials can be maintained for a long period of time.

1 is a view showing a process for manufacturing a 30 cm kimbap according to the present invention.
Fig. 2 is a view showing a manufacturing process of a coating liquid according to the present invention. Fig.

Hereinafter, the present invention will be described in detail.

According to the present invention, there is provided a method for preparing a 30 cm kimbap, comprising the steps of preparing a kimchi having a length of 30 cm and a length of 18.5 to 20 cm, collecting the rice into a sphere, Preparing a base material containing a radish and an optional ingredient selected from anchovy, cheese, pepper, kimchi, cutlet, chicken, salad, spam and bulgogi, and coating the surface of each ingredient with a coating solution; A step of laying the rice buried with the roasted soybean flour in a prepared state, a step of laminating a base material to which the coating liquid is applied and a selected starting material to which the coating liquid is applied to the rice laid, And wrapping the selected ingredient material, wherein the selected one of the selected ingredient materials is located on one side in the longitudinal direction of the gimp, The ingredients are located on the other side in the longitudinal direction of the kimbap, and the coating liquid is a paste made from rice.

Hereinafter, steps will be described with reference to FIG.

Preparing a kimchi having a length of 30 cm and a length of 18.5 to 20 cm.

First, prepare the steaming kimchi with a length of 30cm and a length of 18.5-20cm. The kimchi may be of the same size as that of the conventional kimbap for kimbap. The size of the kimchi of the above-mentioned size may be a single kimchi, but one kimchi of 20 cm x 18.5 cm, / 2 may be prepared by connecting them together, and the implementation thereof is not limited.

In addition, it may be roasted steaming or non-roasted steak commonly used for kimbap.

Here, since the kimbap is produced by cutting the vertical side of the kimchi, the length of the kimbap in the transverse direction of 30 cm is the final length of the kimbap.

The rice is squeezed into a sphere shape, and the roasted soybean flour is buried on the outer surface.

Next, rice prepared for the end of kimbap is squeezed into a sphere shape. At this time, the type and the amount of the rice are not limited, and the white rice rice used for the usual kimbap, as well as the rice, glutinous rice and the like can be used, and the amount of the rice used for the conventional kimbap is about 1.5 times the amount of the rice. In addition, it is natural that rice can be made into a sphere after seasoning with salt, sesame oil, sesame, etc., if necessary.

Then, roasted soybean flour is placed on the outer surface of the spherical rice. At this time, the amount of the roasted soybean flour is enough to stick to the viscosity of the spherical rice, and the amount of the spherical rice is about 10 to 20 g per 100 g of rice, which is about 3 to 10 times the roasted soybean flour .

The reason for using the roasted soy flour in the present invention is to prevent the moisture of rice from being transferred to the rice so as not to deteriorate the unique texture and flavor of Kim and to increase the flavor of the whole Kimbap due to the high flavor of roasted soybean flour to be. In addition, to supplement the insufficient nutrients of Kimbap.

Here, the type of roasted soy flour is not limited, and various commercially available roasted soy flour, for example roasted soybean flour, may be used.

Basic including radish With Ingredients , Anchovies, cheese, peppers, kimchi, pork cutlet , Chicken, Salad, Spam, Bulgogi The ingredients  Prepare, Of the ingredient  And applying a coating liquid to the surface.

Prepare two or more ingredients selected from the basic ingredients including anchovies, anchovies, cheese, peppers, kimchi, pork cutlet, chicken, salad, spam and bulgogi. Here, the basic ingredients may include carrot, egg, ham, burdock, burdock, fish cake, spinach, cucumber, etc. in addition to radish. In addition, the selection ingredients may be various kinds of ingredients that can be prepared by incorporating into the rice gum other than those listed above, but the kind thereof is not limited.

The basic ingredients and the selection ingredients are prepared and cooked and cooked in the same manner as the conventional kimbap, and a description thereof will be omitted. However, if the length of the material can be long enough, the length should be 30cm. That is, although a separate explanation is omitted in the present invention, the basic ingredient charge and the optional ingredient charge means that the carrot is cooked to a suitable degree as the ingredients of the kimbap. For example, the carrot is chopped and roasted in a frying pan. It cuts and cuts spinach, and it is the degree that it is simply putting out.

The basic ingredients and the optional ingredients may be prepared in a shape having a width of 1 to 1.5 cm and a length of 10 cm or more in accordance with the shape of the kimbap, but they are prepared in a shape of 0.5 cm in width and 0.5 cm in width The materials may be mixed and used, but the method is not limited.

When each of the ingredients is prepared, the coating solution is applied to the surface of each of the ingredients. The coating liquid serves to prevent moisture from escaping from the respective ingredients, and prevents the deterioration of taste due to the movement of moisture.

Here, the coating liquid may be applied by spraying the coating liquid on the surface of each of the inner materials with a cooking brush, or by spraying the coating liquid by immersing the respective inner materials in the coating liquid for 1 to 2 seconds, It is enough to use 1 ~ 10g of coating liquid per 1g.

In the present invention, the coating liquid is a rice-based paste, and a detailed description thereof will be given later.

A step of unfolding the rice buried with the roasted soybean flour in the prepared sauce.

Next, rice prepared with the roasted soy flour is spread on the prepared steaming rice. At this time, the method of spreading the rice is the same as the conventional method.

 In the rice spread, With Ingredients  The coating solution is applied The ingredients Laminated  step.

Then, the base material and the selection material are prepared by applying the coating liquid to the spread rice.

At this time, the basic ingredient material is stacked on the entire lengthwise direction of the laver in the longitudinal direction center of the laver in the same manner as in the conventional manner so that the basic ingredient material is positioned over the entire length of the laver, It is preferable to laminate one type of selection material on one side of the rods and another type of selection material on the other side so as to enjoy various flavors. In addition, if three kinds of ingredients other than 2 are desired to taste, for example, 10 cm of cheese, 10 cm of kimchi and 10 cm of red pepper are stacked on the side of 10 cm in the transverse direction.

Here, the basic ingredient material and the selected ingredient material are selected in accordance with the taste of the consuming person.

When the rice is cooked, Ingredients  And the selection The ingredients  Wrapping.

Finally, the rice is laid so that the rice spread covers the basic ingredient material and the selected ingredient material. The wrapped kimbap has the advantage that the length of the kimbap is the length, and the lengthwise one side and the other side of the kimbap have a different ingredient material, so that the kimbap of various flavors can be enjoyed in one line. In addition, since the length is 30cm, it is one row half of the conventional kimbab, and it is advantageous that one meal is suitable for one adult and the remaining portion is not left.

On the other hand, the coating liquid is prepared by the following method as shown in FIG.

That is, the method for producing the coating liquid includes the steps of extracting water from the rice as a vinse material, pulverizing the rice without the moisture to prepare a rice flour, mixing the cinnamon and the bank with water at 60 to 80 캜 for 1 - Preparing the extracted water for 2 hours, and adding the prepared rice flour to the prepared extraction water and heating.

Rinse the base material and drain it.

First, rice is boiled in water at 20 ~ 40 ℃ for 3-5 hours and then drained to sieve.

Thereafter, the rice optionally drained can be roasted at 80 to 100 ° C for 20 to 30 minutes. This is because the fragrant flavor through the roasting process is absorbed and the flavor resembling the kimbap is added, and also the deterioration of the coating liquid is prevented.

Milling the rice without the water to prepare a rice flour

Next, rice without the water is pulverized to prepare rice flour. At this time, the grain size of the rice flour is not limited, but 200 to 300 mesh is enough.

Concentrate cinnamon and the bank in 60-80 ° C water for 1-2 hours The number of extracts  Manufacturing steps.

On the other hand, apart from the work of making rice flour, the cinnamon and the bank are worried for 1 to 2 hours at 60 to 80 ° C water. Herein, the cinnamon is cut into a suitable size, and the bank uses a stain-proof medium in which the stain of the stain is cleanly removed. The cinnamon and the bank are preferably roasted at 75 to 95 ° C for 20 to 30 minutes in order to prevent the flavor of the kimbap from being deteriorated due to the strong flavor of cinnamon and bank.

The reason for using the cinnamon and the bank in the present invention is to prevent the decay of the coating liquid as well as to retard the decay of the kimbap.

At this time, the cinnamon and the bank are mixed at a ratio of 1: 0.5 ~ 1.5, and a mixture of cinnamon and bank is added at a ratio of 1 ~ 10g to 10L of water. Remove the cinnamon and the bank from the extracted water.

Here, for the sake of convenience of explanation, it has been described that rice bran is produced after the manufacture of the rice flour, but this process is not limited to a separate process.

The above- On the extraction number  Adding the prepared rice flour and heating.

Next, the rice flour prepared above is added to the extracted water and heated to prepare a kojun solution. At this time, 1 to 10 g of the rice flour is used for 1 L of the extraction ratio. It is prepared by heating at 90 to 100 ° C for 20 to 30 minutes, taking care not to clump the rice flour.

Here, the final viscosity of the coating liquid is such that when the coating liquid is applied to the spatula or rod, the coating liquid is lined up without being broken. It is then cooled at room temperature to complete the nasal fluid.

The coating liquid thus prepared not only blocks the transfer of moisture between the materials but also prevents the material from being altered or decayed. This makes it possible to maintain the inherent taste of the gumbom materials for a long period of time, To prevent the Kimbap from easily deteriorating even if stored for a long time in a high period.

Meanwhile, in order to more completely block moisture from being transferred to the rice from the ingredients, after the coating liquid is applied to the surfaces of the respective ingredients, the base material to which the coating liquid is applied and the selected ingredients coated with the coating liquid are introduced into the collagen casing And a step of inserting the inset.

Here, the collagen casing is conventionally used in the manufacture of sausages and the like, and a well-known one can be purchased and used. In addition, the base material to which the coating liquid is applied in the collagen casing and the optional ingredients to which the coating liquid is applied may be in a compact form for convenience of operation.

The kimbab of the present invention, which is manufactured as described above, is 30 cm long, and one row of the kimbap may contain two or more ingredients, so that a variety of flavors can be felt in a single row of kimbab, There is an advantage that it can provide the amount.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

(Example 1)

A roasted steaming roasted kimbap having a length of 30 cm and a length of 18.5 cm was prepared. Then, 3 g of sesame oil and 3 g of sesame oil were mixed into 325 g of cooked white rice, and this was mixed into a spherical shape. Then, the spherical white rice was roasted three times or more on roasted soybean flour (100% of soybean: Company D), and 45 g of roasted soybean flour was buried on the surface of the spherical rice white.

Then, only the commercially available kimbap radish was prepared as a basic ingredient, and cheese and spam were prepared as a selection ingredient. Here, cheese was prepared by cutting one slice of cheese into one half and preparing one half of cheese. Spam was prepared by baking two spam in a frying pan for 30 seconds, each having a length of 1 cm and a length of 5 cm. Then, the coating liquid was sprayed on the surface of each of the ingredients and dried for 3 minutes. At this time, the coating liquid was used in an amount of 5 g per 100 g of the respective ingredients.

Next, rice prepared with the soybean flour was spread widely over the prepared rice, and radishes were laminated on the spread rice at the center in the longitudinal direction. In addition to the radish, one cheese was stacked on one side of the horizontal side of the laver, and spam was stacked on the other side of the remaining lateral side. Then, the preparation of kimbap was completed.

At this time, the coating liquid was prepared as follows. 100 g of rice was poured into 300 g of water at 25 캜 for 4 hours, and then the rice was sieved to remove water, and the rice was roasted at 80 캜 for 20 minutes, followed by pulverization at 200 to 300 meshes to prepare rice flour. The cinnamon and the bank were mixed at a weight ratio of 1: 1, and 10 g of the mixture was added to 10 L of water at 70 캜 for 60 minutes. The mixture was stirred at 80 캜 for 20 minutes, I got it. Then, cinnamon and bank were removed from the extracted water, and 5 g of the above-prepared rice flour was added to 1 L of the extracted water, and the mixture was heated at 100 캜 for 30 minutes while being careful not to aggregate. The mixture was cooled to room temperature and the preparation was completed.

(Example 2)

The procedure of Example 1 was repeated,

After filling the collagen casing with the basic ingredient material and the selection ingredient together, a kimbap was prepared. At this time, for convenience of manufacturing, cheese, which is a selected ingredient material, is packed in a collagen casing together with basic ingredients and spam, which is another selected ingredient material, is packed in another collagen casing together with the basic ingredient material, Kimbap was prepared.

(Comparative Example 1)

A roasted steaming roasted kimbap having a length of 20 cm and a length of 18.5 cm was prepared. Then, 2 g of sesame oil and 2 g of sesame oil were mixed into 250 g of cooked white rice, and this was combined into a spherical shape.

Then, only the commercially available kimbap radish was prepared as a basic ingredient, and cheese and spam were prepared as a selection ingredient. Here, cheese was prepared by cutting one slice of cheese into 1/2 and preparing two 1/2 cheese. Spam was prepared by baking two spam in a frying pan for 30 seconds, each 1 cm in length, 5 cm in length and 5 cm in length.

Next, the above-mentioned spherical rice was spread widely, and radish and cheese were stacked on the center of the opened rice in the longitudinal direction. And we finished the production of one line of Kimbap.

Next, another line of kimbap was prepared in the same manner, but spam was substituted for cheese as a selection ingredient.

(Test Example 1)

Sensory evaluation was performed on the appearance, taste, texture, amount of one meal, and overall preference of the Kimbab prepared by the above examples, and the results are shown in Table 2 below. Sensory tests were conducted on 100 food experts and general consumers. The scores and the evaluation criteria were evaluated using the 9 point scoring method as shown in Table 1.

At this time, each evaluation staff provided one line for each of the Kimbab in Examples 1 and 2, and two lines for each of the Kimbab in the Comparative Example 1, one each for the cheese gimp and the spam gimp.

Scoring criteria score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

Sensory evaluation result division Exterior flavor Texture amount Comprehensive preference Example 1 8.5 7.0 7.1 7.5 7.4 Example 2 8.7 7.5 8.0 7.5 8.2 Comparative Example 1 6.5 6.5 5.5 3.5 6.1

As can be seen from the above Table 2, all of Examples 1 and 2 were evaluated in terms of appearance, taste, texture, quantity, and overall preference in comparison with Comparative Example 1. In particular, in Examples 1 and 2, each meal was evaluated as appropriate for one meal, whereas Comparative Example 1 received a significantly lower score in this portion. In addition, Example 2 was evaluated as excellent in texture and taste due to the influence of collagen casing, and overall taste was also very high.

It is to be understood that the above-described embodiments are provided so that those skilled in the art can fully understand the scope of the present invention, and are therefore to be considered in all respects as illustrative and not restrictive, Are only defined by the scope of the claims.

Claims (4)

delete Preparing a roast having a length of 30 cm and a length of 18.5 to 20 cm,
The rice is squeezed into a spherical shape, and the roasted soybean flour is buried on the outer surface,
A method of preparing a composition comprising the steps of: preparing a base material containing radish and an optional ingredient of anchovy, cheese, pepper, kimchi, pork cutlet, chicken, salad, spam and bulgogi,
A step of unfolding the rice buried with the roasted soybean flour in the prepared rice,
Laminating a base material to which the coating liquid is applied and a selection material to which the coating liquid is applied,
And allowing the laid rice to wrap the basic ingredient material and the selected ingredient material,
The selected one of the selected ingredient materials is located on one side in the longitudinal direction of the gimp, the other selected ingredient material is located on the other side in the longitudinal direction of the gimp,
The coating solution is a paste made from rice,
The above-
A step of extracting water after calling the rice as a base material,
Pulverizing the rice without the water to produce a rice flour;
Cinnamon and the bank for 1 to 2 hours in water at 60 to 80 DEG C to prepare an extract water,
And adding the prepared rice flour to the prepared extraction water and heating the rice bran.
3. The method of claim 2,
After the coating liquid is applied to the surfaces of the respective ingredients,
Further comprising the step of putting the base material coated with the coating solution and the optional ingredients coated with the coating solution into a collagen casing.
A 30-cm gimp prepared by the method of claim 2 or 3.

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