KR20220069574A - Gimbap using pickled pepper and its manufacturing method - Google Patents

Abstract

The present invention relates to gimbap using pickled red pepper seasoning and a method for manufacturing the same, which contains seasoning A obtained by heating Cheongyang pepper, onion, red pepper powder, pepper, soy sauce, and sugar and seasoning B obtained by heating crushed and juiced pickled red pepper, green onion, onion, and Cheongyang pepper. According to the present invention, the seasoning A is applied on a fish cake and then aged. According to the present invention, the tough mouthfeel of pickled red pepper is mitigated, a soft mouthfeel is provided, and peculiar gastrointestinal disorders can be mitigated. In addition, the gimbap hardly loosens and thus is convenient and the gimbap is excellent in taste, smell, and organoleptic preference.

Description

Gimbap using pickled pepper and its manufacturing method

The present invention relates to gimbap using red pepper pickle seasoning and a method for manufacturing the same, has a soft texture and taste, reduces the occurrence of unique gastrointestinal disorders, and is convenient to eat, does not dissolve gimbap well and has excellent taste and aroma, resulting in sensual preference It relates to gimbap using excellent gochujang sauce and a method for manufacturing the same.

In general, gimbap is a food that is cheaply wrapped by putting various ingredients in seaweed, and it is a food characterized in that it can be consumed conveniently while containing abundant nutrients because various foods can be ingested at once.

Recently, as people pursue a well-being culture, they are interested in not only the taste of food but also the effect that food has on people, and it is required to develop a health food that is convenient and can maintain and promote health.

On the other hand, there are cases where there are differences in how to make gochujang or seasoning depending on the fat, but in general, it is made by fermenting green peppers in salted water and then pouring soy sauce or burying them in red pepper paste or soybean paste.

At this time, about 2-3 green peppers are rich in nutrients to meet the vitamin C needed for a day, and in addition, vitamin A, vitamin B, calcium, phosphorus, iron, potassium, carotene, etc. It is effective in preventing colds, improving eyesight, preventing aging, improving high blood pressure, inhibiting cancer cell growth, excreting toxins, and preventing diabetes.

In addition, capsaicin, which gives chili pepper's pungent taste, promotes gastric acid secretion and is used to improve appetite, improve blood circulation, relieve stress, relieve stress, relieve pain, and treat disorders in the secretion of topamine, a major cause of Parkinson's disease.

However, because of the unique fiber and chewy texture of red pepper paste, when used as a material in gimbap, there was a problem in that it interfered with the texture and caused discomfort due to being caught between the teeth. In addition, some people may cause gastrointestinal disorders. Furthermore, when kimbap is rolled up using the red pepper pickle as a kimbap, it tends to loosen well, so it is difficult to eat it with soup or sauce.

Accordingly, it is an object of the present invention to have a soft texture and taste, to reduce the occurrence of peculiar gastrointestinal disorders and to be convenient to eat, and to make gimbap using red pepper pickle seasoning excellent in sensory preference due to the fact that gimbap does not dissolve well and has excellent taste and aroma, and its production to provide a way.

One aspect of the present invention for achieving the above object relates to a method for producing gimbap using red pepper pickle seasoning, and more specifically, 15 to 35% by weight of cheongyang pepper, 25 to 45% by weight of onion, 5 to 25% by weight of red pepper powder, Preparing seasoning A by heating 5 to 25% by weight of soy sauce, 5 to 25% by weight of sugar, and 3 to 13% by weight of black pepper; forming a seasoning A layer by applying the seasoning A on the fish cake; Ripening the fish cake on which the seasoning A layer is formed for at least one day; Raising the aged fish cake after applying rice to seaweed; A seasoning obtained by heating 20-40 wt% of red pepper pickle crushed and juiced on the seasoning A layer, 40-60 wt% of green onion, 3-23 wt% of onion, 3-23 wt% of Cheongyang pepper, and 3-13 wt% of cooking oil Forming a seasoning B layer by applying B; and rolling up and manufacturing gimbap together with a predetermined kimbap.

In addition, the seasoning A comprises the steps of grinding cheongyang pepper and onion to an average particle size of 5 mm or less and then heating on a low heat until fully cooked; heating by adding soy sauce and sugar; And it is characterized in that it is prepared by heating by adding coarse red pepper powder and black pepper.

And the seasoning B is a step of heating the green onion cut to a length of 5 mm or less with edible oil; Heating by adding crushed and juiced red pepper paste; and minced onion and cheongyang pepper, then put in and heated until thickened; characterized in that it is prepared as

Another aspect of the present invention relates to gimbap using red pepper pickle seasoning prepared by the above manufacturing method.

Gimbap using red pepper pickle seasoning of the present invention has a soft texture, reduces the occurrence of unique gastrointestinal disorders, is excellent in convenience because gimbap does not dissolve well, and has excellent sensual preference due to excellent taste and aroma.

1 is a flowchart for preparing gimbap using red pepper pickle seasoning of the present invention.

Hereinafter, the present invention will be described in detail.

Gimbap using red pepper pickle seasoning according to the present invention is characterized in that it contains pickled red pepper paste which is crushed and juiced. Through this, the texture and taste are softened, and the pickled red pepper paste does not get caught between the teeth, making it possible to eat conveniently.

In addition, the gimbap using red pepper pickle seasoning according to the present invention is characterized in that it is aged for at least one day after the seasoning A layer is formed by applying seasoning A to the fish cake. Through this, the seasoning penetrates deeply and the flavor is improved, and the kimbap does not come loose or burst easily.

First, FIG. 1 is a flowchart showing a method of manufacturing gimbap using red pepper pickle seasoning according to an embodiment of the present invention. -45 wt%, red pepper powder 5-25 wt%, soy sauce 5-25 wt%, sugar 5-25 wt%, and pepper 3-13 wt% to prepare seasoning A form a layer The fish cake with the seasoning A layer is aged for at least one day, and then, after applying rice to the seaweed, the aged fish cake is put on it. A seasoning obtained by heating 20-40 wt% of red pepper pickle crushed and juiced on the seasoning A layer, 40-60 wt% of green onion, 3-23 wt% of onion, 3-23 wt% of Cheongyang pepper, and 3-13 wt% of cooking oil After forming the seasoning B layer by applying B, the gimbap is rolled up with a predetermined kimbap stuffing and prepared.

Gimbap using such gochujang sauce will be described in more detail through the following manufacturing method.

Steps to prepare seasoning A

First, 15 to 35% by weight of cheongyang pepper and 25 to 45% by weight of onion are crushed and juiced, and then cooked by heating over low heat until fully cooked.

When the cheongyang pepper and onion are crushed and juiced, the average particle size is preferably 5 mm or less, and a thick liquid form is shown.

It is preferable to heat the cheongyang pepper and onion at low heat for 20 to 30 minutes to cook by heating until fully cooked on the low heat. When the Cheongyang pepper and onion are heated for less than 20 minutes on a low heat, there is a problem in that they are not sufficiently cooked, and when heated for more than 30 minutes, the concentration is thickened and there is a problem of a burnt taste. Roasting the Cheongyang pepper and onion slowly over low heat is to evaporate moisture slowly and caramelize it, and if you stir-fry quickly at high heat, caramelization may not proceed and may be burned, which may hinder the maximization of flavor.

After the cheongyang pepper and onion are sufficiently ripe, 5 to 25% by weight of soy sauce and 5 to 25% by weight of sugar are added to continue heating over low heat. Preferably, it is heated for 10 to 20 minutes. When the soy sauce and sugar were heated for less than 10 minutes, there was a problem that the particles were not sufficiently dissolved, and when heated for more than 20 minutes, the concentration became thick and the taste was salty.

After boiling until large drops form, 5 to 25% by weight of coarse red pepper powder and 3 to 13% by weight of black pepper are added and heated to complete seasoning A. Boiling until the large drops are formed is preferably after heating for 10 to 20 minutes after adding the soy sauce and sugar, and it means that the material starts to boil. The coarse red pepper powder preferably has an average particle size of 0.5 mm to 3 mm.

Forming the seasoning A layer on the fish cake

The fish cake can be adjusted to fit the size of the seaweed so that it can be used as a kimbap stuffing. Here, the fish cake may be chopped or prepared in a rectangular shape, and the shape of the fish cake is not limited. In addition, the type of fish cake is not limited.

The seasoning A is applied on the fish cake to form a seasoning A layer.

When applying the application, it is preferable to use a cooking utensil including a cooking brush and a spoon.

stage of maturation

The seasoning A is applied on the fish cake, and it is stored and aged for at least one day.

Preferably, the aging may be refrigerated aging at 2 to 6°C. The seasoning A is preferably applied to the fish cake and aged for at least one day, but may be further aged for 2-3 days.

Step of applying the rice to seaweed and then raising the aged fish cake

Prepare laver for kimbap, and apply rice to it. At this time, the laver may be baked laver, may be unbaked raw laver, and the type is not limited. The rice may be white rice, mixed grain rice, glutinous rice, etc., but the type is not limited. In addition, if necessary, salt, sesame oil, sesame salt, etc. may be used to season the rice and seaweed. After applying rice to the seaweed, put the aged fish cake on top of the rice.

Forming the seasoning B layer by preparing and applying seasoning B

Shred 40 to 60% by weight of green onion and fry with 3 to 13% by weight of cooking oil. At this time, it is preferable to write the wave to 5mm or less. At this time, the wave is preferably heated for 5 to 15 minutes, but may vary depending on the amount and temperature of the material.

After the green onions are ripe, 20-40% by weight of crushed and juiced red pepper paste is added and roasted together. At this time, it is preferable to heat the red pepper paste for 10 to 20 minutes, but it may vary depending on the amount and temperature of the material. The crushed and juiced red pepper paste preferably has an average particle size of 3 mm or less, and has a thick liquid form.

When the red pepper pickle is sufficiently cooked, 3 to 23% by weight of onion and 3 to 23% by weight of cheongyang pepper are minced and added, and heated until fully cooked and thick, seasoning B is completed. Here, the onion and cheongyang pepper are preferably minced to 1 to 20 mm, and preferably heated for 30 to 40 minutes. However, the heating time may vary depending on the amount and temperature of the material.

The seasoning B thus completed is applied on the seasoning A layer to form the seasoning B layer.

Step of rolling up and manufacturing gimbap with a predetermined kimbap

Kimbap is rolled up by stacking gimbap stuffing on the seasoning B layer.

The predetermined gimbapso may not include, but may include an egg sheet. In addition, it may further include one or more of masal meat, pickled radish, pickled cucumbers, burdock, roasted carrots, and spinach, and the predetermined gimbapso is not limited in its type.

Hereinafter, the present invention will be described in more detail through specific examples.

<Example 1>

First, seasoning A was prepared. 1 kg of cheongyang pepper and 1.5 kg of onion were ground to an average particle size of 5 mm or less, and then heated over low heat for 25 minutes until fully cooked. Then, 0.5 kg of soy sauce and 0.5 kg of sugar were added and simmered for 15 minutes. When it starts to boil with large drops, add coarse red pepper powder and black pepper and boil for 10 minutes or less.

Next, the seasoning A was applied on the fish cake and aged for one day.

And seasoning B was prepared. After sieving 6kg of green onion into 5mm or less, put it in a large pan with 0.93kg of cooking oil and fry them together for 10 minutes. Then, 4 kg of crushed and juiced red pepper paste was added and heated together for 15 minutes. Then, 0.9 kg of onion and 1 kg of cheongyang pepper were minced into 20 mm or less, added, and heated for 35 minutes.

Next, rice was thinly applied to seaweed and the aged fish cake was placed on top. Then, seasoning B was applied on the seasoning A layer of the aged fish cake.

Finally, finely shredded jidan was stacked on top of the fish cake, and kimbap was rolled up.

<Comparative Example 1>

Gimbap was prepared in the same manner as in Example 1, except that the crushed and juiced red pepper pickles were replaced with red pepper pickles that maintained the shape without crushing the red pepper pickles.

<Comparative Example 2>

It was carried out in the same manner as in Example 1, except that seasoning A was applied to the fish cake and then gimbap was prepared without aging.

<Test Example 1>

The sensory evaluation of appearance, taste, texture, flavor, and preference was performed on the gimbap prepared in Examples and Comparative Examples, and the results are shown in Table 2 below. The sensory test was conducted on 100 food-related experts and general consumers, and the evaluation criteria are shown in Table 1. The results in Table 2 below were calculated as the average of all scores.

score Evaluation standard 5 very good 4 good 3 usually 2 bad One very bad

division Exterior taste texture incense symbol Example 1 4.3 4.5 4.2 4.1 4.3 Comparative Example 1 3.7 3.5 2.7 3.1 3.5 Comparative Example 2 2.7 4.0 3.8 3.9 3.9

As can be seen in Table 2, Example 1 received high evaluation in terms of appearance, taste, texture, flavor, and preference compared to Comparative Examples 1 and 2.

In Comparative Example 1, the appearance of red pepper pickle was put in kimbap as it was, and the appearance was not uniform and the texture was tough, and the taste and flavor were stronger than in Example 1. Therefore, it was considered that the degree of preference was relatively lower than that of Example 1.

In Comparative Example 2, the step of aging seasoning A in fish cake was excluded, so that when the kimbap was rolled, it was well unwrapped and the kimbap burst. Therefore, the evaluation of the appearance was low, and it was confirmed that it was similar to Example 1 in terms of taste, texture, and aroma.

<Test Example 2>

The gimbap prepared in Examples and Comparative Examples was cut with a knife and cut to the same size that can be eaten in one bite, and then placed in water and removed to evaluate the number of times. Table 3 below shows the results.

The number of times until the kimbap is released Test 1 Test 2 Test 3 Test 4 Test 5 Example 1 3 4 3 5 3 Comparative Example 1 4 3 2 3 3 Comparative Example 2 One 2 One One 2

As shown in Table 3, in the case of Example 1, the gimbap was not released for an average of 3.6 times, and in Comparative Example 2, it can be seen that the gimbap was released after only 1.4 times. Therefore, in Example 1, unlike Comparative Example 2, it was confirmed that the gimbap did not dissolve better through the method of applying seasoning A to the fish cake and then aging it.

However, in Comparative Example 1, it was considered that there was no significant difference from Example 1 as the gimbap was released after an average of three times.

Although the above has been described in detail using the preferred embodiment of the present invention, it is provided to fully inform those of ordinary skill in the art to which the present invention pertains to the scope of the invention, so the scope of the present invention is limited to specific implementations. It is not limited to the examples, and should be construed according to the appended claims. In addition, it is believed that various modifications and additions can be made by those of ordinary skill in the art of the present invention.

Claims (4)

In the manufacturing method of gimbap using red pepper paste seasoning,
Seasoning A is prepared by heating 15 to 35% by weight of Cheongyang pepper, 25 to 45% by weight of onion, 5 to 25% by weight of red pepper powder, 5 to 25% by weight of soy sauce, 5 to 25% by weight of sugar and 3 to 13% by weight of black pepper. step;
forming a seasoning A layer by applying the seasoning A on the fish cake;
Ripening the fish cake on which the seasoning A layer is formed for at least one day;
Raising the aged fish cake after applying rice to seaweed;
A seasoning prepared by heating 20-40 wt% of red pepper pickle crushed and juiced on the seasoning A layer, 40-60 wt% green onion, 3-23 wt% onion, 3-23 wt% Cheongyang red pepper, and 3-13 wt% edible oil Forming a seasoning B layer by applying B; and
A method of producing gimbap using red pepper pickle seasoning, comprising the step of rolling and manufacturing gimbap together with a predetermined kimbap stuffing.
The method of claim 1, wherein the seasoning A
Crushing cheongyang pepper and onion to an average particle size of 5 mm or less and then heating on low heat until fully cooked;
heating by adding soy sauce and sugar; and
A method of producing gimbap using red pepper pickle seasoning, characterized in that it is prepared by heating by adding coarse red pepper powder and black pepper.
The method of claim 1, wherein the seasoning B is
Heating the green onions cut to a length of 5 mm or less with edible oil;
Heating by adding crushed and juiced red pepper paste; and
A method of producing gimbap using pickled red pepper seasoning, characterized in that it is prepared by; adding chopped onion and cheongyang pepper and heating until thickened.
[Claim 4] Gimbap using red pepper pickled radish seasoning prepared by the method of any one of claims 1 to 3.

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