Laver roll preparing method

Abstract

The present invention relates to a laver roll preparing method. More specifically, the present invention relates to a laver roll preparing method which suppresses the generation of spoilage bacteria by yeast activity that is activated by distributing rice bran fermentation enzymes uniformly over rice, thereby significantly extending the shelf life of laver rolls distributed and stored at room temperature. That is, the present invention provides a laver roll preparing method comprising: a rice preparing step of preparing rice maintained at a temperature of 30-40 degrees centigrade; a rice branfermentation enzyme preparation step of mixing 60-80 parts by weight of the ground rice bran prepared by grinding roasted rice bran sterilized and heat-treated through a process of roasting the rice bran in a roaster for 20-30 minutes, 20-30 parts by weight of water, and 10-20 parts by weight of milk fermented with lactic acid bacteria, kneading the mixture, preparing rice bran dough with the mixture, adding the rice bran dough to a fermentation chamber to ferment the dough at 30-40 degrees centigrade for 24-72 hours, drying the fermented product of the rice bran at 30-40 degrees centigrade for 24-30 hours, and grinding the fermented product; and a laver roll preparing step of spreading laver on the bottom, placing a predetermined amount of rice on the laver, uniformly spraying the rice bran fermentation enzymes over the rice maintained at a temperature of 30-40 degrees centigrade, mixing the same to activate the yeast activity, thereby forming a lactic acid bacteria coating layer, andthen adding fillings thereon to prepare the laver rolls.

Description

technical field [0001] The present invention relates to a method for preparing kimbap, and more particularly, to laver that suppresses the production of spoilage bacteria by the action of yeasts by uniformly spraying rice fermenting enzymes on rice, thereby greatly prolonging the preservation period of gimbap stored and distributed at room temperature How to prepare kimbap. Background technique [0002] Gimbap is a traditional kimbap made of radish, carrot, burdock, cucumber, ham, eggs, etc. as the main ingredients of kimbap, which most people in Korea like to use as snack food or portable food, and has enough of nutrients. It has a good advantage as a representative food that is easy to eat. [0003] These kimbap are usually eaten as convenience food for outdoor picnics or travel, but they are not easy to refrigerate, and the taste of food will be greatly reduced after refrigerating. Therefore, they are mainly stored at room temperature and then eaten. Therefore, they are...

AI Technical Summary

Problems solved by technology

[0008] On the other hand, the patent publication No. 10-2011-0025006 disclosed in the prior art discloses kimbap, which is characterized in that a small amount of salt and sesame oil are added to the rice made of rice and fully stirred so that the sesame oil The step of preparing sesame oil-coated rice by coating evenly on rice grains; instead of sesame oil-coated rice prepared in this way, put radish prepared in advance, Ham, fish cakes, cheese, crabmeat, pickles, etc. are used to prepare kimbap, however, the kimbap prepared as described above has poor chewy texture of rice grains, and is also poor in long-term storage

[0009] In addition, Korean Patent Laid-Open No. 10-2005-0079938 discloses that in order to be able to carry the kimbap used as an outdoor lunch box for a long time, the ingredients of kimbap corresponding to the side dishes are separately packaged, and the kimbap is packed in the laver In the production of kimbap, the packaged kimbap ingredients can be used as they are, and the rice and kimbap ingredients will not come into direct contact with each other, which can prevent the kimbap from easily deteriorating. However, the kimbap cannot be eaten immediately, and the kimbap must be rolled separately. Therefore, Requires a place or some experience preparing kimbap, therefore, not suitable as a simple kimbap preparation method

[0010] In addition, Korean Laid-Open Patent No. 10-2005-0008232 discloses gimbap and its preparation method. Soybean powder, spinach juice, and onion juice are added to anchovy soup, and sesame salt, vinegar, etc. are added as needed and stirred. Laver rice prepared by adding rice to heat for cooking and a preparation method thereof, the chewing texture of the laver prepared by the method is reduced and the shelf life is greatly reduced