KR100935370B1 - Cooking method of kelp ingredient for kelp rice the kelp ingredient, and boiled rice adding the kelp ingredient - Google Patents

Cooking method of kelp ingredient for kelp rice the kelp ingredient, and boiled rice adding the kelp ingredient Download PDF

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KR100935370B1
KR100935370B1 KR1020090040877A KR20090040877A KR100935370B1 KR 100935370 B1 KR100935370 B1 KR 100935370B1 KR 1020090040877 A KR1020090040877 A KR 1020090040877A KR 20090040877 A KR20090040877 A KR 20090040877A KR 100935370 B1 KR100935370 B1 KR 100935370B1
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kelp
rice
laminaria japonica
ingredient
additive
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허정현
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허정현
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE: A manufacturing method of Laminaria japonica ingredients for Laminaria japonica rice, the Laminaria japonica ingredients, and the Laminaria japonica rice made thereby are provided to cook the Laminaria japonica rice simply by packing and sealing the rice after drying the Laminaria japonica completely. CONSTITUTION: A manufacturing method of Laminaria japonica ingredients for Laminaria japonica rice includes the following steps: cutting and parboiling the Laminaria japonica; making meat stock by boiling main materials and auxiliary materials for the constant time; boiling the meat stock down with the Laminaria japonica; and drying the boiled Laminaria japonica. The main materials of the meat stock is one or more ingredients selected among beef, anchovy, lobster, tuna, dried walleye and beef leg bones. The auxiliary materials is one or more selected among ilapidation, onion, bean, lentinus edodes, xylitol, plum extract, glycyrrhizae radix, vinegar, seasoning, soy sauce, salt and ginger.

Description

다시마밥용 다시마 첨가물의 제조방법과 그 다시마 첨가물 그리고 이를 이용하여 지은 다시마밥{Cooking Method of Kelp Ingredient for Kelp Rice the Kelp Ingredient, and Boiled Rice Adding the Kelp Ingredient}Cooking Method of Kelp Ingredient for Kelp Rice the Kelp Ingredient, and Boiled Rice Adding the Kelp Ingredient}

본 발명은 식품 조리에 관한 기술로서, 좀더 상세하게는 다시마를 독특하게 가공하여 밥을 지을 때 첨가할 수 있는 다시마 첨가물과 이를 이용하여 지은 다시마밥, 그리고 이 다시마 첨가물을 제조하는 방법에 관한 것이다.The present invention relates to a technique for food cooking, and more particularly, to a kelp additive which can be added when the rice is cooked uniquely, a kelp rice prepared using the same, and a method for preparing the kelp additive.

본 발명은 국내특허 등록번호 제10-0826797호의 "다시마 조림 및 그 제조방법"의 개량발명으로서, 상기 특허발명의 다시마 조림을 제조하는 방법과 동일한 방법으로 다시마 조림을 제조하고, 이 다시마 조림을 한번 더 가공하여 다시마밥을 짓는데 사용되는 다시마 첨가물과 이를 이용하여 지은 다시마밥에 관한 것이다.The present invention is an improved invention of Korean patent registration No. 10-0826797 "Tashima simmered and its manufacturing method", to prepare kelp simmered in the same manner as the method for producing the kelp simmered in the patent invention, and the simmered kelp once It relates to kelp additives used to make kelp rice by further processing and kelp rice prepared using the same.

상기 선행기술인 다시마 조림은,The prior art kelp stew,

건조 다시마를 물로 씻은 후, 끓는 물에 일정시간 동안 데치는 단계;Washing the dried kelp with water and then boiling it in boiling water for a predetermined time;

상기와 같이 데쳐진 다시마를 채썰기, 깍둑썰기 등으로 먹기 편할 만큼 일정 크기로 절단하여 다시마를 손질하는 다시마 준비단계;Kelp preparation step of trimming the kelp by cutting to a certain size to be easy to eat by slicing, diced, etc. poached kelp as described above;

충분한 량의 물에, 쇠고기, 멸치, 새우, 다랑어, 북어, 사골의 1 이상의 주재료와, 대파, 양파, 무, 콩, 표고버섯, 자일리톨, 매실액기스, 감초, 식초, 맛술, 간장, 소금, 그리고 생강 중의 1 이상의 보조재료를 넣고 일정 시간 동안 끓여 육수를 만드는 재료 준비단계;In a sufficient amount of water, beef, anchovies, shrimp, tuna, north fish, beef bone, one or more main ingredients, leek, onion, radish, soybean, shiitake mushroom, xylitol, plum extract, licorice, vinegar, sake, soy sauce, salt, and Adding at least one auxiliary ingredient in ginger to boil for a predetermined time to prepare a broth;

그리고 조리기구에 상기 단계에서 준비된 다시마를 넣고, 상기 단계에서 만들어진 육수를 충분히 부은 다음 가열하면서 조리는 단계;And putting the kelp prepared in the step into the cooking utensil, pour the broth made in the step sufficiently and then cooking while heating;

를 거쳐 제조된다.It is manufactured through.

다시마, 미역 그리고 톳을 포함한 해초(海草)에는 카로틴류, 크산토필류, 엽록소 등의 여러 가지 색소 성분 외에 탄소동화작용으로 만들어지는 마니트, 라미나린 등의 탄수화물과 세포벽의 성분인 알긴산이 많이 들어 있고, 요오드, 비타민 B2, 글루탐산 등의 아미노산이 들어 있다. 그리고, 특히 다시마의 주요 성분으로는 대체로 수분 16%, 단백질 7%, 지방 1.5%, 탄수화물 49%, 무기염류 26.5% 정도이며, 탄수화물의 20%는 섬유소이고 나머지는 알긴산과 라미나린 등 다당류이다. Seaweeds, including kelp, seaweed, and seaweed, contain many carbohydrates such as carotene, xanthophylls, and chlorophyll, as well as carbohydrates such as carbonitization, nitrite and laminarin, and alginic acid, which are components of cell walls. And amino acids such as iodine, vitamin B2 and glutamic acid. In particular, the main components of kelp are generally water 16%, protein 7%, fat 1.5%, carbohydrate 49%, inorganic salts about 26.5%, 20% of carbohydrates are fibrin and the remainder are polysaccharides such as alginic acid and laminarin.

다시마를 포함한 해초에는 특히 요오드,칼륨, 칼슘 등 무기염류가 많이 들어 있으므로, 이들 해초류를 조금씩 자주 먹는 것은 무기염류의 공급을 위해서 좋다. 그리고 특히 다시마에 들어 있는 라미닌이라는 아미노산은 혈압을 낮추는 효과가 있다. 그리고 다시마에 다량 함유된 알긴산은 콜레스테롤, 총지질, 그리도 총지방산의 농도를 억제하는 효과가 있고, 카드늄 등의 중금속이 체내에 축적되는 것을 억제하는 효과가 있고, 알긴산은 특히 큰 수화성, 보수성, 윤활성 및 성형성이 있 어 정장작용을 하므로 정장효과가 대단히 크다. 또한 알긴산은 그의 카르복시기(COOH기)에 의해 금속이온과 화학적으로 결합하기 때문에 금속이온과 접촉하여 발효산화를 방해하는 효과가 있고, COOH기 이외의 측쇄가 없고 친수성이 강한 H, OH기로 이루어져 있어 수화성이 강하기 때문에 어느 정도 이상의 농도가 높은 용액중에서도 미생물이 필요로 하는 수분을 탈취하여 그 발육을 저해하는 효과가 있어 장기보존 식품을 만들기에 용이하다.Seaweed, including kelp, contains a lot of inorganic salts, especially iodine, potassium and calcium, so eating these seaweeds little by little is good for the supply of inorganic salts. In particular, the amino acid laminin in kelp has the effect of lowering blood pressure. Alginate contained in large amounts of kelp has the effect of inhibiting the concentration of cholesterol, total lipids, and total fatty acids, and also inhibits the accumulation of heavy metals such as cadmium in the body. Because of the lubricity and formability, the dressing effect is very large. In addition, alginic acid chemically bonds with metal ions by its carboxyl group (COOH group), which has the effect of interfering with fermentation oxidation by contact with metal ions, and has no side chain other than COOH group, and is composed of H and OH groups having strong hydrophilicity. Because of its strong chemical properties, it is easy to make long-term preservation foods because it has the effect of deodorizing the moisture required by microorganisms in a solution having a certain concentration or more.

그리고 다시마를 포함한 해초는 독특한 감칠맛이 있어서 따라서 천연조미료로 많이 사용되고, 최근 건강식품으로 각광을 받고 있다.And seaweed, including kelp has a unique umami so it is used a lot as a natural seasoning, has recently been spotlighted as a health food.

다시마와 관련된 가공식품을 보면 주로 그 분말을 첨가하거나, 다량의 인공적 식품 첨가물을 사용하고 다시마를 보조적으로 사용하거나, 다시마에서 유용한 성분을 추출하여 이를 사용하는 것이 대부분이고, 다시마를 직접 가공한 가공식품은 없는 실정이다.In processed foods related to kelp, mainly processed powders, large amounts of artificial food additives and supplementary use of kelp, or extracting useful ingredients from kelp are used. Is absent.

밥은 우리나라의 주식으로서, 쌀을 독특한 방법으로 조리한 음식이다. 특히 최근에는 건강에 대한 관심이 증가함에 따라 쌀에 부족한 단백질 식이섬유 그리고 기타 미량 영양소를 보충하고 맛을 좋게 하기 위하여, 밥을 지을 때 여러 가지 종류의 잡곡, 견과류, 채소류, 해산물 등을 첨가한 영양밥을 많이 지어 먹고 있다.Rice is a staple food in Korea, cooked in a unique way. In particular, in recent years, as health concerns have increased, various kinds of grains, nuts, vegetables, seafood, etc. have been added to rice in order to supplement and improve the protein protein fiber and other micronutrients lacking in rice. I cook a lot of rice.

최근에 다시마를 첨가한 다시마밥을 짓는 재료가 개발되어 국내에 시판되고 있는데, 이는 다시마를 일정 크기로 단순히 절단해서 건조시킨 다시마조각일 뿐이다. 이와 같은 미가공 상태의 다시마조각을 이용하여 밥을 지을 경우, 밥에 다시마 특유의 떫은맛이 너무 강하여 좋은 밥맛이 나지 않는다. 그리고 그외 해초를 이용 한 밥 첨거물은 개발된 바가 없다.Recently, a material for making kelp rice with added kelp has been developed and marketed in Korea, which is simply a piece of kelp which is simply cut and dried to a certain size. When rice is cooked using such raw kelp pieces, the astringent taste of kelp is so strong that the rice does not taste good. And no other rice additives using seaweed have been developed.

상기와 같이 인체에 유용한 다시마를 많이 섭취하기 위하여 밥을 지을 때 첨가하여 맛있는 다시마 영양밥을 지을 수 있는 다시마 첨가물이 필요하다.As described above, in order to consume a lot of kelp useful for the human body, it is necessary to add a kelp additive to cook delicious seaweed nutritious rice.

밥에 첨가할 수 있는 다시마 첨가물은 장기간 보존이 가능하여야 하고, 밥을 지을 때 간편하게 사용할 수 있어야 하고, 무엇보다도 밥을 지었을 때 밥맛이 좋아야 한다.The kelp additives that can be added to rice should be preserved for a long time, should be easy to use when cooking rice, and above all, the rice should taste good when cooked.

본 발명의 다시마 첨가물은 상기한 기술적 과제를 해결한 것으로서, 국내 특허등록번호 제10-0826797호의 다시마 조림의 기술을 이용하여 제조한다.The kelp additive of the present invention solves the above technical problem, and is manufactured using the technique of boiled kelp of Korean Patent Registration No. 10-0826797.

밥에 첨가할 수 있는 다시마 첨가물을 제조하는 구체적인 방법은 상기 선행기술의 다시마 조림을 건조고에 넣고 완전히 건조시켜 제조한다. 이와 같이 제조한 다시마 첨가물은 2 내지 3인분씩 비닐포장 또는 레토르트파우치 포장으로 밀봉포장을 하여 판매 및 보관한다.A specific method for preparing kelp additives that can be added to rice is prepared by putting the prior art kelp stew into a drying oven and drying it completely. The kelp additive prepared as described above is sold and stored in a sealed package with a vinyl or retort pouch for 2-3 servings.

상기 다시마 첨가물을 이용한 다시마밥은 밥을 짓기 위하여 밥솥에 안칠 때 쌀 등의 재료와 함께 상기 다시마 첨가물과 이 다시마 첨가물의 약 10배 중량의 물을 더 첨가하여 안치고 통상의 밥을 짓는 방법과 동일하게 짓는다.The kelp rice using the kelp additive is the same as the method of making a normal rice without adding the kelp additive and water of about 10 times the weight of the kelp additive together with the ingredients such as rice when the rice is not cooked in order to cook the rice. Build.

본 발명인 다시마 첨가물은 특별하게 제조된 다시마 조림을 완전히 건조시켜 밀봉포장을 한 것으로서, 보관중 변질의 염려가 없다.The kelp additive of the present invention is a seal packaging by completely drying the specially prepared kelp stew, there is no fear of deterioration during storage.

본 발명인 다시마 첨가물은 밥을 지을 때 단순히 다른 재료와 함께 투입하여 밥을 지으면 되므로, 아주 간편하게 다시마 영양밥을 지을 수 있게 한다.The inventors kelp additive is just put together with other ingredients when cooking rice to cook rice, so it is possible to cook seaweed nutrition rice very simply.

본 발명인 다시마밥은 쌀밥에 부족한 식이섬유, 다시마가 함유한 각종 미량영양소 등을 밥과 함께 다량 섭취할 수 있게 한다. 그리고 이 다시마밥은 별도의 반찬이 없이 양념간장에 비벼서 먹을 수 있으므로 간편하게 한끼 식사를 할 수 있게 하고, 육수에 조려 건조시킨 다시마를 이용하여 지은 것으로 아주 맛있다. The inventors kelp rice is a dietary fiber lacking in rice, various micronutrients containing kelp can be ingested in large quantities with rice. This kelp rice can be eaten by seasoning with soy sauce without any side dishes, so it is easy to eat one meal, and it is cooked using kelp dried in broth and dried.

본 발명의 다시마 첨가물은 이미 등록된 국내 특허등록번호 제10-0826797호의 다시마 조림을 건조고에 넣고 건조하여 제조한 것으로서, 전체 조리과정은 다음과 같다.The kelp additive of the present invention is prepared by drying the kelp stew of Korean Patent Registration No. 10-0826797, which is already registered, in a drying oven, and the entire cooking process is as follows.

1. 건조된 다시마를 물로 씻은 후, 끓는 물에 일정시간(5분 정도가 적당하다.) 데친다. 이와 같이 데치는 과정에서 다시마는 칼, 가위 등으로 손질하기에 편할 정도로 연화된다. 건조시키지 않은 다시마(이하 "생다시마"라 칭한다.)를 사용할 경우 본 과정을 생략된다.1. Wash dried kelp with water and blanch in boiling water for a certain time (about 5 minutes). In the process of poaching, kelp is softened to the extent that it is easy to trim with a knife or scissors. This procedure is omitted when kelp that is not dried (hereinafter referred to as "fresh dashima") is used.

2. 상기와 같이 데쳐진 다시마 또는 생다시마를 먹기 편할 만큼 일정 크기로 절단한다.2. Cut the kelp or raw kelp caught as described above to a certain size so that it is easy to eat.

3. 충분한 량의 물에, 쇠고기, 멸치, 새우, 다랑어, 북어, 사골의 주요재료 중의 1 이상을 넣고 일정 시간 동안 끓여 육수를 만든다. 이 육수를 만드는 과정에서, 대파, 양파, 무, 콩, 표고버섯, 생강 등의 보조재료를 1 이상 첨가할 수 있다.3. Add enough water, beef, anchovies, shrimp, tuna, north fish, and bone bone to at least one of the main ingredients and boil for a period of time to make a broth. In the process of making this broth, one or more auxiliary ingredients such as leeks, onions, radishes, beans, shiitake mushrooms and ginger can be added.

4. 조리기구에 상기 3.과 같이 만들어진 육수를 충분히 부은 다음, 상기 2와 같이 준비된 다시마를, 물엿 또는 설탕, 그리고 기타 양념류들과 함께 넣고 가열하면서 육수의 물기가 거의 다 증발될 때까지 충분히 조린다. 첨가되는 양념류로는, 단맛을 나게 하는 자일리톨, 매실액기스, 감초 등과, 잡 냄새를 제거하는 식초, 맛술 등과, 간을 맞추기 위한 간장, 소금 등을 사용할 수 있다.4. Pour enough broth from the cooking utensils as in 3. and add enough kelp prepared with 2 together with starch syrup or sugar and other condiments and heat until the water is almost completely evaporated. . Examples of the seasonings to be added include xylitol, plum extract, licorice, and the like, vinegar and liquor to remove odor, and soy sauce and salt to match the liver.

5. 상기 3과 같이 충분히 조려진 다시마를 건조시킨다. 건조는 자연상태에서 건조시킬 수도 있으나, 건조 중에 오물이 혼입되는 것을 방지하기 위하여 건조고에 넣고 단시간에 건조시키는 것이 좋다. 건조는 수분함량이 10%이하로 되게 완전히 건조하여 장기간 보관이 가능하게 하는 것이 좋다.5. Dry kelp, which has been sufficiently cooked as shown in the above 3. Drying may be dried in a natural state, but in order to prevent dirt from being mixed during drying, it is better to dry it in a short time. Drying should be completely dried to less than 10% moisture content to enable long-term storage.

상기와 같이 건조된 다시마 첨가물은 건조되기 전에 비하여 중량이 약 10%로 줄어들고, 그만큼 운반과 보관이 용이하다. 이 다시마 첨가물은 하기 다시마밥의 재료로 사용할 수 있을 뿐만 아니라, 중량비로 약 10배의 물을 첨가하여 다시 가열하여 다시마 조림으로 복원시켜 부식, 간식, 안주 등으로 먹을 수 있다.The dried kelp additive as described above is reduced to about 10% in weight as compared to before drying, and is thus easy to transport and store. This kelp additive can be used as a material of kelp rice, as well as by adding about 10 times of water in weight ratio and heated again to restore the kelp stew to eat as corrosion, snacks, snacks and the like.

상기 다시마 첨가물을 이용한 다시마밥은 밥을 짓기 위하여 쌀과 물을 포함한 밥의 재료를 밥솥에 안칠 때, 상기 다시마 첨가물과 다시마 첨가물의 약 10배 중량의 물을 더 첨가하여 안치고, 통상의 밥을 짓는 방법과 동일한 방법으로 짓는다.The kelp rice using the kelp additive is not cooked by adding water of about 10 times the weight of the kelp additive and the kelp additive when cooking the ingredients of rice, including rice and water, in order to cook rice, and cook the normal rice Build in the same way.

본 발명인 다시마 첨가물은 다시마 가공식품의 제조에 이용된다.The kelp additive of the present invention is used in the production of kelp processed food.

Claims (3)

쌀을 포함한 밥 재료와 함께 솥에 안쳐서 다시마밥을 짓는데 사용되는 다시마 첨가물을 제조하는 방법으로서, 다음의 단계를 순차적으로 거쳐 다시마밥용 다시마 첨가물을 제조하는 방법.A method for preparing kelp additives used for making kelp rice in a pot together with rice ingredients including rice, the method of producing kelp additives for kelp rice by sequentially performing the following steps. 제1단계 : 다시마를 일정시간 동안 데친 후 절단하거나 또는 생다시마를 일정 크기로 절단하는 다시마 준비단계;First step: kelp preparation step of blanching kelp for a certain time and then cutting or cutting raw kelp to a certain size; 제2단계 : 충분한 량의 물에, 쇠고기, 멸치, 새우, 다랑어, 북어, 그리고 사골 중의의 1 이상의 주재료와, 대파, 양파, 무, 콩, 표고버섯, 자일리톨, 매실액기스, 감초, 식초, 맛술, 간장, 소금, 그리고 생강 중의 1 이상의 보조재료를 넣고 일정 시간 동안 끓여 육수를 만드는 육수 준비단계;2nd step: enough water, beef, anchovies, shrimp, tuna, north fish, and one or more main ingredients in beef bone, leek, onion, radish, soybean, shiitake, xylitol, plum extract, licorice, vinegar, sake Broth preparation step of adding at least one auxiliary ingredient of soy sauce, salt, and ginger to boil for a predetermined time to make a broth; 제3단계 : 조리기구에 상기 제1단계에서 준비된 다시마를 넣고, 상기 제2단계에서 만들어진 육수를 충분히 부은 다음 가열하면서 물기가 없어질 때까지 조리는 조림단계.Step 3: Put the kelp prepared in the first step into the cooking utensils, pour the broth made in the second step sufficiently and then heat the cooking until the water is gone. 제4단계 : 상기 제3단계에서 조려진 다시마를 건조시켜 다시마 첨가물을 완성하는, 건조단계.Fourth step: drying the kelp prepared in the third step to complete the kelp additives, the drying step. 제1항의 방법으로 제조된 다시마밥용 다시마 첨가물.Kelp additive for kelp rice prepared by the method of claim 1. 제2항의 다시마 첨가물을 쌀을 포함한 밥 재료와 함께 솥에 안치고, 통상적인 밥을 지을 때보다 다시마 첨가물 중량의 10배 중량의 물을 더 첨가하여, 통상의 밥을 짓는 방법과 동일한 방법으로 밥을 지은, 다시마밥.The kelp additive of claim 2 is placed in a pot together with the rice material including the rice, and 10 times the weight of the weight of the kelp additive is added to the cooker, and the rice is cooked in the same manner as in the normal cooking method. Cooked, kelp rice.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101773957B1 (en) * 2016-12-09 2017-09-04 이상수 Manufacturing method of scorched rice for cereal and scorched rice for cereal by the method

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* Cited by examiner, † Cited by third party
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KR20040024009A (en) * 2002-09-12 2004-03-20 주식회사 에스엔에이치에프에스 the marine products seaweeds nutrition stone pot rice manufacturing method and stone pot rice made by the method thereof
KR20040083819A (en) * 2003-03-25 2004-10-06 전병국 Functional Rice comprising Seaweed and Vegetable and Method for preparing thereof
KR100826797B1 (en) * 2006-12-14 2008-04-30 허문자 Hard boiled kelp, and cooking method of that

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040024009A (en) * 2002-09-12 2004-03-20 주식회사 에스엔에이치에프에스 the marine products seaweeds nutrition stone pot rice manufacturing method and stone pot rice made by the method thereof
KR20040083819A (en) * 2003-03-25 2004-10-06 전병국 Functional Rice comprising Seaweed and Vegetable and Method for preparing thereof
KR100826797B1 (en) * 2006-12-14 2008-04-30 허문자 Hard boiled kelp, and cooking method of that

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101773957B1 (en) * 2016-12-09 2017-09-04 이상수 Manufacturing method of scorched rice for cereal and scorched rice for cereal by the method

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