KR101421683B1 - A method for preparing gimbap using nuts and chicken breast - Google Patents
A method for preparing gimbap using nuts and chicken breast Download PDFInfo
- Publication number
- KR101421683B1 KR101421683B1 KR1020140031496A KR20140031496A KR101421683B1 KR 101421683 B1 KR101421683 B1 KR 101421683B1 KR 1020140031496 A KR1020140031496 A KR 1020140031496A KR 20140031496 A KR20140031496 A KR 20140031496A KR 101421683 B1 KR101421683 B1 KR 101421683B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- nuts
- kimbap
- chicken
- Prior art date
Links
- 206010034203 Pectus Carinatum Diseases 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000014571 nuts Nutrition 0.000 claims description 29
- 239000000463 material Substances 0.000 claims description 16
- 241000758791 Juglandaceae Species 0.000 claims description 13
- 235000020234 walnut Nutrition 0.000 claims description 13
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 244000144725 Amygdalus communis Species 0.000 claims description 7
- 244000105624 Arachis hypogaea Species 0.000 claims description 7
- 235000020224 almond Nutrition 0.000 claims description 7
- 235000020232 peanut Nutrition 0.000 claims description 7
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 6
- 241000018646 Pinus brutia Species 0.000 claims description 6
- 235000011613 Pinus brutia Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 241001454694 Clupeiformes Species 0.000 claims description 3
- 235000019513 anchovy Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 241000408747 Lepomis gibbosus Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 240000000278 Syzygium polyanthum Species 0.000 claims description 2
- 235000008089 Syzygium polyanthum Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000020098 plum wine Nutrition 0.000 claims description 2
- 235000020236 pumpkin seed Nutrition 0.000 claims description 2
- 239000008213 purified water Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims 1
- 240000006108 Allium ampeloprasum Species 0.000 claims 1
- 240000005528 Arctium lappa Species 0.000 claims 1
- 235000003130 Arctium lappa Nutrition 0.000 claims 1
- 235000008078 Arctium minus Nutrition 0.000 claims 1
- 244000000626 Daucus carota Species 0.000 claims 1
- 235000002767 Daucus carota Nutrition 0.000 claims 1
- 241000238557 Decapoda Species 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims 1
- 240000008866 Ziziphus nummularia Species 0.000 claims 1
- 235000012970 cakes Nutrition 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 235000013345 egg yolk Nutrition 0.000 claims 1
- 210000002969 egg yolk Anatomy 0.000 claims 1
- 235000019688 fish Nutrition 0.000 claims 1
- 235000012149 noodles Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 238000009987 spinning Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000206607 Porphyra umbilicalis Species 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 4
- 229940012843 omega-3 fatty acid Drugs 0.000 description 4
- 239000006014 omega-3 oil Substances 0.000 description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 4
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 229960004488 linolenic acid Drugs 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000003925 brain function Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000021313 oleic acid Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000006438 vascular health Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010010234 HDL Lipoproteins Proteins 0.000 description 1
- 102000015779 HDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 241000220299 Prunus Species 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 108010022197 lipoprotein cholesterol Proteins 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 김밥 제조방법 및 이에 따른 김밥에 관한 것으로, 더욱 상세하게는 견과류와 닭가슴살을 이용하여 음식의 풍미를 증진시키고 영양적인 면에서 뛰어난 김밥 제조방법 및 이에 따른 김밥에 관한 것이다.
More particularly, the present invention relates to a method of manufacturing a rice goblet which improves the flavor of a food using nuts and chicken breasts and is superior in terms of nutrition, and a rice gum according to the method.
종래의 김밥의 제조방법은 밥의 양이 많고 속재료가 천편일률적이며 식감에 있어서도 거의 대동소이한 면이 많다.In the conventional method of producing Kimbap, the amount of rice is large, the ingredients are uniform in thickness, and the surface of the kimbap is almost as large as the texture.
종래의 기술문헌을 살펴보면, 한국공개특허공보 제 10-2006-0107964호에서는 오리고기를 주요 소재로 하는 김밥에 공지된 바 있고, 한국공개특허 제 10-2001-0075856호에서는 소불고기와 오징어를 주요 재료로 하는 김밥, 한국공개특허 제 10-1998-0019559호에서는 소고기, 돼지고기 등과 같은 육류가 김밥속의 재료로 사용되며, 한국공개특허 제 10-2003-0063576호에서는 짜장 또는 카레를 주재료로 사용하며, 한국공개특허 제 10- 2007-0045164호에서는 쇠고기꼬지와 해초류, 녹차수, 매실 엑기스를 김밥소로 사용한 바 있다.Korean Patent Laid-Open Publication No. 10-2006-0107964 discloses a conventional technical literature, and Korean Patent Laid-Open No. 10-2001-0075856 discloses a method of making a cow In the case of Kimbap as a material, Korean Patent Laid-Open No. 10-1998-0019559 uses meat such as beef, pork and the like as a material of Kimbap, Korean Patent Laid-Open No. 10-2003-0063576 uses a spoon or curry as a main ingredient Korean Patent Laid-Open Publication No. 10- 2007-0045164 discloses a beef bacon, seaweed, green tea, and plum extract.
그러나 속재료로서 견과류와 닭가슴살을 이용한 경우는 아직 개시된 바가 없다.However, the use of nuts and chicken breasts as ingredients has not yet been disclosed.
견과류는 호두, 잣, 아몬드, 땅콩 등을 총괄하는 것으로, 10대 건강식품의 하나로 일컬어지고 있다. 이러한 견과류는 탄수화물, 단백질, 지방, 비타민, 무기질 등 각종 영양소가 듬뿍 들어 있는 식품이다. 견과류에 함유된 지방은 대부분 혈관 건강에 좋은 불포화지방이다.Nuts are walnuts, pine nuts, almonds, and peanuts, and is said to be one of the top 10 health food. These nuts are rich in nutrients such as carbohydrates, proteins, fats, vitamins and minerals. Most of the fat in nuts is unsaturated fat, which is good for vascular health.
인간의 뇌는 몸이 사용하는 에너지의 20%를 소모하므로 영양을 충분히 섭취하지 않으면 뇌 기능이 약화된다. 뇌 기능 증진에 도움이 되는 식품으로는 불포화지방산과 산화방지제가 함유된 식품이 좋다.The human brain consumes 20% of the energy used by the body, so if you do not get enough nutrition, brain function will be weakened. Foods that help improve brain function include foods that contain unsaturated fatty acids and antioxidants.
최근 여러 연구결과에 따르면 하루 1온스(약 28.4g)의 견과류를 먹을 경우 심장 질환이 20∼60% 정도 줄어드는 것으로 나타났다. 미국심장학회 발표에 따르면 1주일에 5회 이상 견과류를 섭취한 사람은 협심증 발병률이 반으로 줄어들었다고 한다. 견과류는 죽, 조림 등의 형태로 조리하여 평소 식생활에서 섭취할 수 있다.Recent studies show that eating 1 ounce of nuts a day reduces heart disease by 20 to 60 percent. According to the American Heart Association, people who consume nuts more than five times a week have reduced the incidence of angina by half. Nuts are cooked in the form of porridge, stewed, etc., and can be taken from the usual diet.
호두 1온스(oz)에는 오메가-3 지방산의 하나인 알파리놀렌산(α-linolenic acid)이 2.8g 들어 있다. 오메가-3 지방산은 심장 질환 예방에 도움을 주는 것으로 알려진 불포화지방산으로 혈관 건강에 유익할 뿐만 아니라 두뇌 발달을 돕고 당뇨병(성인형) 합병증 위험을 낮춘다. 특히 오메가-3 지방산은 각종 견과류 중에서도 호두에 월등히 많이 함유되어 있다.One ounce of walnuts contains 2.8 g of α-linolenic acid, one of the omega-3 fatty acids. Omega-3 fatty acids are unsaturated fatty acids known to help prevent heart disease, not only beneficial to vascular health, but also help brain development and lower the risk of diabetes (adult) complications. Especially omega-3 fatty acids are widely contained in walnuts among various nuts.
『본초강목(本草綱目)』에 의하면 호두는 간을 보하고 허리와 무릎을 따뜻하게 해주며 변비를 낫게 하고 가래를 없애준다고 한다. 뿐만 아니라 신장 기능을 강화하고 기억력을 증강하며 신경쇠약 치료에도 이용되어 왔다. 호두는 사람의 뇌(腦)를 닮았다고 하여 고대 그리스에선 머리에 난 상처를 치료할 때 호두를 사용하였다. 또 한방에선 '머리가 좋아지려면 호두를 먹어라'라고 할 만큼 우수 식품으로 추천하고 있다.According to the "Prunus gangom", walnuts warm the waist and knees to see the liver, improve constipation and eliminate sputum. In addition, it has been used to treat kidney weakness, strengthen the kidney function, enhance memory. In ancient Greece, walnuts used walnuts to treat wounds in the head, saying that walnuts resembled human brains. Also, in one room, it is recommended as good food to say 'eat walnuts if you want to get better hair'.
아몬드에는 오메가-3 지방산이 거의 없다. 그러나 아몬드에는 비타민 E가 100g당 26㎎(호두는 0.7㎎)이 들어 있다. 비타민 E는 유해(활성) 산소를 제거하는 강력한 항산화 물질이며, 성인병을 억제하고 노화를 지연시키고, 활력과 성 기능을 높여 '회춘(回春) 비타민'이라 부르기도 한다. 또한 아몬드 껍질에는 항산화 물질인 플라보노이드(flavonoid)가 함유되어 있으므로 껍질째 먹는 것이 좋다.Almonds have almost no omega-3 fatty acids. However, almonds contain 26 mg of vitamin E per 100 g (0.7 mg of walnuts). Vitamin E is a potent antioxidant that removes harmful (active) oxygen, inhibits adult diseases, slows aging, increases vitality and sexual function, and is sometimes called 'rejuvenation vitamins'. In addition, the almond shell contains flavonoid, an antioxidant, so it is better to eat it.
아몬드와 피칸은 콜레스테롤을 낮출 뿐만 아니라 고도불포화지방산이 나쁜 콜레스테롤인 저밀도지단백 수치를 낮추고 단일불포화지방산이 좋은 콜레스테롤인 고밀도지단백 수치를 높인다.Almonds and pecans not only lower cholesterol, but also lower the levels of low-density lipoproteins, polyunsaturated fatty acids, which are bad cholesterol, and high-density lipoproteins, which are good cholesterol in monounsaturated fatty acids.
잣은 고열량식품으로 비타민 B군이 풍부하며, 호두나 땅콩보다 많은 철이 들어 있어 빈혈에도 좋다. 잣에 들어 있는 지방은 올레산, 리놀레산, 리놀렌산 등 불포화지방산으로 구성되어 있다. 이들 불포화지방산은 피부를 윤택하게 하고 원기 증강에 도움을 주는 성분으로 알려져 있다. 한방에서는 잣이 기운을 돋우고 풍기(風氣)를 낫게 하며 수명을 연장한다고 말하고 있다.Pine nut is a high calorie food, rich in vitamin B group, and contains more iron than walnuts and peanuts, so it is good for anemia. The fat in the pine nut is composed of unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid. These unsaturated fatty acids are known to help skin moisturize and strengthen the skin. In one room, it is said that the pine nut enhances the energy, heals the wind, and prolongs its life.
땅콩에는 근육 형성을 도와주는 단백질과 지방이 많이 들어 있다. 또한 콜레스테롤 수치를 조절해 동맥경화를 예방해 주는 올레산과 리놀렌산도 다량 함유되어 있다. 볶은 땅콩은 오래 두면 암 등 성인병을 유발하는 과산화지질이 생기기 쉬우므로 조심해야 한다. 또한 땅콩과 호두는 제2형 당뇨병 환자의 포도당과 인슐린 분비를 안정시켜 당뇨병에 도움이 된다.
Peanuts contain many proteins and fats that help build muscles. It also contains a large amount of oleic acid and linolenic acid, which help prevent atherosclerosis by controlling cholesterol levels. Roasted peanuts should be careful if they are kept for a long time because they cause lipid peroxidation which induces diseases such as cancer. Peanuts and walnuts also help diabetes by stabilizing glucose and insulin secretion in people with type 2 diabetes.
본 발명은 식감이 좋을 뿐만 아니라 견과류와 닭가슴살을 사용함으로써 이들 재료에 함유된 성분에 의해서 건강증진에 효과를 가져다주고 간식의 개념이 아닌 영양과 맛을 한층 더 높인 간편한 한 끼의 식사 대용으로 충분한 김밥을 제공하고자 한다.
The present invention is not only good in texture but also used nuts and chicken breasts to provide health promotion by the ingredients contained in these materials and is not a snack concept but a sufficient substitute for a simple meal I want to provide kimbap.
상기 목적을 달성하기 위하여 본 발명은 견과류와 닭가슴살을 이용하여 김밥소를 만들어 영양과 효능이 풍부한 김밥 및 이의 제조하는 방법을 제공한다.In order to achieve the above object, the present invention provides a kimbap which is rich in nutrition and efficacy by making a rice gulp using nuts and chicken breasts, and a method for producing the same.
이러한 방법은 견과류 재료를 준비하는 단계, 닭가슴살을 준비하는 단계, 상기 준비된 견과류와 닭가슴살 재료를 밥에 넣고 김으로 말아 제조하는 단계를 포함한다.
This method comprises preparing a nuts material, preparing a chicken breast, and preparing the prepared nuts and chicken breast material by adding the ingredients into rice and sprinkling it.
본 발명에 따라 견과류와 닭가슴살을 이용하여 만든 김밥은 음식의 풍미를 증진시킬 뿐만 아니라 식감을 더하고 견과류에 함유된 영양소와 함께 닭가슴살을 포함하고 하고 있어서 한끼 대용식으로 충분한 음식물을 제공한다.
According to the present invention, the kimbab prepared by using the nuts and chicken breasts not only improves the flavor of the food, but also adds texture and nutrients contained in the nuts and contains the chicken breast, thus providing sufficient food as a substitute for one meal.
이하, 본 발명의 구체적인 실시예를 통하여 견과류와 닭가슴살을 이용한 김밥 제조방법에 대하여 상세히 설명한다.
Hereinafter, a method for manufacturing rice gimbals using nuts and chicken breasts will be described in detail with reference to specific examples of the present invention.
견과류 재료 준비Nut material preparation
잣 100중량부, 대추(씨 없는 슬라이스) 100중량부, 호두 100중량부, 아몬드 슬라이스 100중량부, 해바라기씨 100중량부, 호박씨 100중량부, 건포도 100중량부, 볶은땅콩 100중량부, 및 볶은참깨 20중량부, 실멸치 40중량부, 실새우 10중량부를 후라이팬에 넣고 약한 불로 5 ~6 분간 볶은 후에 매실액기스 100 ~ 150중량부 및 물엿 50 ~ 80중량부를 첨가하여 약불로 3 ~5분간 볶은 다음 냉각 건조시켜 견과류 재료를 준비한다.
100 parts by weight of pine nut, 100 parts by weight of jujube (seedless slices), 100 parts by weight of walnuts, 100 parts by weight of almond slices, 100 parts by weight of sunflower seeds, 100 parts by weight of pumpkin seeds, 100 parts by weight of raisins, 100 parts by weight of roasted peanuts, 20 parts by weight of sesame, 40 parts by weight of anchovy, and 10 parts by weight of anchovy are added to a frying pan and roasted for 5 to 6 minutes with a low flame. Then, 100 to 150 parts by weight of plum liquor and 50 to 80 parts by weight of starch syrup are added, Roasted and then cooled and dried to prepare nuts.
닭가슴살chicken breast 재료 준비 Material preparation
신선한 닭에서 닭가슴살을 추출한 후에 맑은 물로 세척한 다음, 이 닭가슴살을 압력밥솥에 넣고 닭가슴살 1000중량부에 대하여 정제수 800 ~ 1000중량부, 식초 50 ~ 90중량부, 월계수잎 5 ~ 6 잎을 넣은 후에 압력밥솥 뚜껑을 닫고 중불에서 20분간 삶은 후에 약불로 5분간 뜸을 드린 후, 채반에 건져내어 실온 냉각시킨다.After removing the chicken breast from the fresh chicken, the chicken breast was washed with clear water, and then the chicken breast was placed in a pressure cooker and 800-1,000 parts by weight of purified water, 50-90 parts by weight of vinegar, 5-6 leaves of laurel leaf After putting, cover the pressure cooker lid and boil it for 20 minutes in medium heat. After boiling it for about 5 minutes for about 5 minutes, it is brought to a tray and cooled to room temperature.
실온 냉각된 닭가슴살을 뜯어 다진 후에 다져진 닭가슴살 1000중량부에 대하여 식초 40 ~ 60중량부, 설탕 100 ~ 130중량부, 드레싱소스(적절하게는, 1000아일랜드:시판제품명) 500 ~ 600중량부, 칠리소스 20 ~ 30중량부, 오리엔탈소스 20 ~ 30중량부를 첨가하여 조리함으로써 닭가슴살 재료를 준비한다.
The chicken breast which had been cooled at room temperature was cut and kneaded, and then the mixture was kneaded with 1000 parts by weight of the chicken breast, 40 to 60 parts by weight of vinegar, 100 to 130 parts by weight of sugar, 500 to 600 parts by weight of a dressing source (suitably, 20 to 30 parts by weight of chili sauce and 20 to 30 parts by weight of an oriental sauce are added and cooked to prepare a chicken breasts material.
김밥 제조 과정Kimbab manufacturing process
구운 김 위에 상기 밥을 펴놓은 후 상기 준비된 견과류 재료 및 닭가슴살 재료를 함께 놓는다. 개인 식성에 따라 깻잎 등을 추가할 수도 있다.The cooked rice is spread on a roasted laver and then the prepared nuts and chicken breast pieces are put together. Depending on your personal taste, you may also add sesame leaves.
김밥 제조용 김발을 이용하여 상기 재료를 롤 형태로 말아서 9~10 조각으로 절단한다.
The above material is rolled into a roll shape and cut into 9 to 10 pieces by using a Kimball for making Kimbap.
이상에서 기술한 실시예들은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이므로, 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 하며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.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 invention, and are to be considered in all respects as illustrative and not restrictive, Are only defined by the scope of the claims.
Claims (3)
잣 100중량부, 대추(씨 없는 슬라이스) 100중량부, 호두 100중량부, 아몬드 슬라이스 100중량부, 해바라기씨 100중량부, 호박씨 100중량부, 건포도 100중량부, 볶은땅콩 100중량부, 및 볶은참깨 20중량부, 실멸치 40중량부, 실새우 10중량부를 후라이팬에 넣고 가열하여 5~6 분간 볶은 후에 매실액기스 100 ~ 150중량부 및 물엿 50~80중량부를 첨가하여 다시 가열하여 3~5분간 볶은 다음 냉각 건조시켜 견과류 재료를 준비하는 단계,
닭가슴살 1000중량부에 대하여 정제수 800~1000중량부, 식초 50~90중량부, 월계수잎 5 ~ 6 잎을 압력밥솥에 넣어 가열하여 20분간 삶은 후에 5분간 뜸을 드린 다음 채반에 건져내어 실온 냉각시킨 닭가슴살을 다진 후에 다져진 닭가슴살 1000중량부에 대하여 식초 40~60중량부, 설탕 100~130중량부, 드레싱소스 500~600중량부, 칠리소스 20~30중량부, 오리엔탈소스 20~30중량부를 첨가하여 조리함으로써 닭가슴살 재료를 준비하는 단계, 및
상기 준비된 견과류 재료 및 닭가슴살 재료를 김밥에 말아 제조하는 단계를 포함하는 견과류 재료 및 닭가슴살을 재료로 이용한 김밥 제조방법.
A method of manufacturing a rice germ using nuts and chicken breasts as a raw material,
100 parts by weight of pine nut, 100 parts by weight of jujube (seedless slices), 100 parts by weight of walnuts, 100 parts by weight of almond slices, 100 parts by weight of sunflower seeds, 100 parts by weight of pumpkin seeds, 100 parts by weight of raisins, 100 parts by weight of roasted peanuts, 20 to 30 parts by weight of sesame, 40 parts by weight of anchovy and 10 parts by weight of shrimp were placed in a frying pan and heated and roasted for 5 to 6 minutes. 100 to 150 parts by weight of plum liquor and 50 to 80 parts by weight of starch syrup were added, Roasting and then cooling and drying to prepare a nuts material,
800 to 1000 parts by weight of purified water, 50 to 90 parts by weight of vinegar and 5 to 6 leaves of laurel leaf were heated in a pressure cooker for 20 minutes and then steamed for 5 minutes, , 40 to 60 parts by weight of vinegar, 100 to 130 parts by weight of sugar, 500 to 600 parts by weight of dressing sauce, 20 to 30 parts by weight of chili sauce, 20 to 30 parts by weight of oriental sauce Preparing a chicken breasts material by adding the chicken broth to the chicken breasts; and
A method for manufacturing kimbap using a nuts material and a chicken breast as a material, comprising the step of preparing the prepared nuts and chicken breast materials by spinning on the kimbap.
상기 김밥에는 우엉, 햄, 부추, 단무지, 어묵, 계란지단, 당근, 깻잎을 포함하는 견과류 재료 및 닭가슴살을 재료로 이용한 김밥 제조방법.
The method according to claim 1,
The kimbap includes a noodle material including burdock, ham, leek, radish, fish cake, egg yolk, carrot, and sesame leaf, and a method of making kimbap using chicken breast as a material.
A kimbap prepared by the method of manufacturing the kimbap according to any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140031496A KR101421683B1 (en) | 2014-03-18 | 2014-03-18 | A method for preparing gimbap using nuts and chicken breast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140031496A KR101421683B1 (en) | 2014-03-18 | 2014-03-18 | A method for preparing gimbap using nuts and chicken breast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101421683B1 true KR101421683B1 (en) | 2014-07-22 |
Family
ID=51742707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140031496A KR101421683B1 (en) | 2014-03-18 | 2014-03-18 | A method for preparing gimbap using nuts and chicken breast |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101421683B1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190039452A (en) * | 2018-06-27 | 2019-04-12 | 권도형 | How to make rice for gimbap |
| KR101942816B1 (en) | 2018-07-13 | 2019-04-17 | 강지원 | Method for manufacturing gimbap comprising pork duruchigi and gimbap comprising pork duruchigi manufactured by the same |
| KR20210074604A (en) | 2019-12-12 | 2021-06-22 | 해미원 영어조합법인 | Abalone gimbap and manufacturing method for the same |
| KR20210121875A (en) | 2020-03-31 | 2021-10-08 | 농업회사법인(주)애니웰 | Method for manufacturing smoked chicken breast meat using fermented medicinal herb extract |
| KR102593061B1 (en) | 2022-09-06 | 2023-10-25 | (주) 태림에프웰 | Chicken breast base for gimbap, manufacturing method for the same, and chicken breast gimbap and manufacturing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050014481A (en) * | 2003-07-31 | 2005-02-07 | 서상술 | Zenfood, Cooked 8 kinds of Grains rolled in dried laver |
| KR20110093318A (en) * | 2010-02-12 | 2011-08-18 | 김용재 | Rice rolled in dried laver and manufacturing method thereof |
| KR20120037792A (en) * | 2010-10-12 | 2012-04-20 | 이경옥 | The manufacturing method of gimbap and the gimbap therewith |
| KR20130119016A (en) * | 2012-04-23 | 2013-10-31 | 신영숙 | Korean meat wraps gimbap |
-
2014
- 2014-03-18 KR KR1020140031496A patent/KR101421683B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050014481A (en) * | 2003-07-31 | 2005-02-07 | 서상술 | Zenfood, Cooked 8 kinds of Grains rolled in dried laver |
| KR20110093318A (en) * | 2010-02-12 | 2011-08-18 | 김용재 | Rice rolled in dried laver and manufacturing method thereof |
| KR20120037792A (en) * | 2010-10-12 | 2012-04-20 | 이경옥 | The manufacturing method of gimbap and the gimbap therewith |
| KR20130119016A (en) * | 2012-04-23 | 2013-10-31 | 신영숙 | Korean meat wraps gimbap |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190039452A (en) * | 2018-06-27 | 2019-04-12 | 권도형 | How to make rice for gimbap |
| KR102023848B1 (en) | 2018-06-27 | 2019-09-20 | 권도형 | How to make rice for gimbap |
| KR101942816B1 (en) | 2018-07-13 | 2019-04-17 | 강지원 | Method for manufacturing gimbap comprising pork duruchigi and gimbap comprising pork duruchigi manufactured by the same |
| KR20210074604A (en) | 2019-12-12 | 2021-06-22 | 해미원 영어조합법인 | Abalone gimbap and manufacturing method for the same |
| KR20210121875A (en) | 2020-03-31 | 2021-10-08 | 농업회사법인(주)애니웰 | Method for manufacturing smoked chicken breast meat using fermented medicinal herb extract |
| KR102593061B1 (en) | 2022-09-06 | 2023-10-25 | (주) 태림에프웰 | Chicken breast base for gimbap, manufacturing method for the same, and chicken breast gimbap and manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101421683B1 (en) | A method for preparing gimbap using nuts and chicken breast | |
| KR102031872B1 (en) | Fish cake using squid and arc shell and fish cake manufacturing method | |
| CN103504325B (en) | A kind of fragrant peppery green soya bean dried pork and preparation method thereof | |
| WO2015110075A1 (en) | Food absorbing phytosterol and production method thereof | |
| KR101934079B1 (en) | Manufacturing method of laver snack containing jujube and laver snack therefrom | |
| KR101934329B1 (en) | Manufacturing method for salted laver contaning balloon flower and salted laver contaning balloon flower thereby | |
| CN103919185A (en) | Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste | |
| KR101222332B1 (en) | Laver seasoned with wasabi and manufacturing process of the same | |
| KR20100094237A (en) | The making method and nutrition engraulis japonica snack | |
| CN105768058A (en) | Preparation method of completely vegetarian termitomyces albuminosus-shiitake mushroom dishes and dishes prepared by the preparation method | |
| KR101499066B1 (en) | Freeze-Thaw Dried Walleye Pollack with Sweet and Sour Sauce, and Method for Manufacturing The Same | |
| KR20120134564A (en) | Method for manufacturing smoked duck stew containing wild edible greens and mushroom, and smoked duck stew produced thereby | |
| KR102340300B1 (en) | Fried eel bone and manufacturing method of the same | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| KR101529301B1 (en) | Configure the chicken and roast octopus and method of manufacturing the nutritional | |
| KR101469932B1 (en) | Boiled Rice Containing Freeze-Thaw Dried Walleye Pollack and Cirsium setidens, and Method for Manufacturing The Same | |
| KR102056005B1 (en) | Method of fried loaches and Deep-fried loaches using the same | |
| KR100505507B1 (en) | Method of manufacturing grilled duck garnished and comprising mushrooms and vegetables | |
| KR20130137577A (en) | Roasted semi-dried fish seasoned with red pepper paste | |
| KR20190125690A (en) | Processed food using pork rinds and manufacturing method thereof | |
| CN104413356A (en) | Fish roe sushi | |
| KR102612052B1 (en) | Method for Manufacturing Cookie Using Chicken Breast Powder | |
| KR102472881B1 (en) | The method of manufacture of seaweed soup with abalone and seaweed soup with abalone prepared thereby | |
| KR102612055B1 (en) | Method for Manufacturing Cookie Using Chicken Breast Powder | |
| KR101332778B1 (en) | Method for cooking potato mashed stake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20170505 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20180507 Year of fee payment: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20190724 Year of fee payment: 6 |