KR100519038B1 - Method for baking dumpling - Google Patents
Method for baking dumpling Download PDFInfo
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- KR100519038B1 KR100519038B1 KR10-2003-0060242A KR20030060242A KR100519038B1 KR 100519038 B1 KR100519038 B1 KR 100519038B1 KR 20030060242 A KR20030060242 A KR 20030060242A KR 100519038 B1 KR100519038 B1 KR 100519038B1
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds
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Abstract
본 발명은 군만두 제조방법에 관한 것으로서, 특정 형상의 제1凹부(11)와 제2凹가부(21)가 대응되게 각각 형성된 제1만두틀(10)과 제2만두틀(20)을 이용한 것으로서, 섭기함량이 50% ∼ 85% 가 되도록 반죽을 만드는 반죽단계(S1); 반죽을 섭씨 40℃ ∼ 100 ℃ 로 예열된 제1만두틀(10)의 제1凹부(11)에 기름을 두른 후 반죽을 넣는 반죽투입단계(S2); 반죽의 대략 중앙으로 미리 만들어진 만두속을 넣는 만두속투입단계(S3); 만두속이 노출되지 않도록 반죽을 만두속의 상부에 붙는 반죽재투입단계(S4); 제2만두틀(20)이 만두속이 넣어진 제1만두틀(10)을 덮도록 하고 80℃ ∼ 150℃ 로 가열시키는 가열단계(S5); 일체화된 제1만두틀(10)과 제2만두틀(20)을 적당한 시점에 뒤집어 가열시키는 굽는계단(S6);를 포함하는 것을 특징으로 한다.The present invention relates to a method of manufacturing dumplings, using the first dumplings 10 and the second dumplings 20 formed to correspond to the first rolls 11 and the second rolls 21 of a specific shape, respectively. As, the dough step (S1) to make the dough so that the content is 50% to 85%; A dough putting step (S2) of putting the dough after putting the oil on the first 凹 part 11 of the first buns 10 preheated to 40 ° C. to 100 ° C .; Dumpling filling step (S3) to put the pre-made dumpling buns to approximately the center of the dough; Dough material input step of attaching the dough to the upper portion of the dumplings so that the dumplings are not exposed (S4); A heating step S5 of covering the first dumplings 10 in which the second dumplings 20 are filled with dumplings and heating to 80 ° C. to 150 ° C .; And a baking step (S6) for inverting and heating the integrated first dumpling frame 10 and the second dumpling frame 20 at an appropriate time point.
Description
본 발명은 군만두 제조방법에 관한 것이다. The present invention relates to a method of manufacturing dumplings.
사람들이 즐겨 찾는 군만두는 맛이 단백하고, 고소하기 때문에 식사대용은 물론 간식으로 많이 소비되고 있다. 이러한 군만두는 여러 단계를 거쳐 만들어지며, 그들 단계를 간단히 요약하면 다음과 같다. People's favorite gyoza dumplings are protein and succulent, so they are consumed as snacks and snacks. These dumplings are made in several stages, and a brief summary of these stages is as follows.
제1단계 : 밀가루와 식염을 물로서 혼합하여 반죽을 만들고, 그 반죽을 직경 1.5cm 정도의 봉 형상으로 만든다. First step: make a dough by mixing flour and salt as water, and make the dough into a rod shape with a diameter of about 1.5cm.
제2단계 : 봉 형상의 반죽을 약 1.5cm 정도의 크기로 절단한다.Second step: Cut the dough into the shape of a stick about 1.5cm.
제3단계 : 절단된 반죽을 방망이로 밀어서 원형의 만두피를 만든다.Step 3: Squeeze the dough into bat to make a round dumpling.
제4단계 : 만두피에다 만두속을 넣어서 손으로 만두 모양으로 만든 후, 스팀으로 찌고 다시 식힌다. Step 4: Put the dumplings in the dumpling skin to make dumplings by hand, steam with steam and cool again.
제5단계 : 찐 만두를 식용유에다 튀김으로써 군만두를 완성한다. Step 5: fry the steamed dumplings in cooking oil to complete the dumplings.
그런데, 상기와 같은 방법을 이용하여 군만두를 만들 때, 적어도 5 단계를 수행하여야 하므로 많은 시간과 인력이 소모되었다.However, when making dumplings using the method described above, at least five steps have to be performed, which has consumed much time and manpower.
또, 군만두를 만드는 과정에서 발생되는 식용유는 폐유가 되어 환경을 오염시킨다라는 문제점이 발생되었다. In addition, the cooking oil generated in the process of making dumplings become a waste oil has a problem that pollutes the environment.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 보다 간편하고 빠른 시간내에 만들 수 있으며, 폐유의 발생을 근본적으로 방지할 수 있는 군만두 제조방법을 제공하는 것을 목적으로 한다. The present invention has been made to solve the above problems, and it is an object of the present invention to provide a method for manufacturing dumplings that can be made more easily and quickly and can prevent the generation of waste oil.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 군만두 제조방법은, In order to achieve the above object, the method of manufacturing dumplings according to the present invention,
특정 형상의 제1凹부(11)와 제2凹가부(21)가 대응되게 각각 형성된 제1만두틀(10)과 제2만두틀(20)을 이용한 것으로서, 섭기함량이 50% ∼ 85% 가 되도록 반죽을 만드는 반죽단계(S1); 상기 반죽을 섭씨 40℃ ∼ 100 ℃ 로 예열된 제1만두틀(10)의 제1凹부(11)에 기름을 두른 후 넣는 반죽투입단계(S2); 상기 반죽의 대략 중앙으로 미리 만들어진 만두속을 넣는 만두속투입단계(S3); 상기 만두속이 노출되지 않도록 상기 반죽을 상기 만두속의 상부에 붙는 반죽재투입단계(S4); 상기 제2만두틀(20)이 만두속이 넣어진 제1만두틀(10)을 덮도록 하고 80℃ ∼ 150℃ 로 가열시키는 가열단계(S5); 일체화된 제1만두틀(10)과 제2만두틀(20)을 적당한 시점에 뒤집어 가열시키는 단계로서, 상기 제1만두틀(10)과 제2만두틀(20)을 2분에서 5분 사이로 가열시켜 굽는 굽는계단(S6);를 포함하는 것을 특징으로 한다.As the first mantle part 11 and the second mantle part 21 of a specific shape correspond to the first mantle frame 10 and the second mantle frame 20 formed, respectively, the retardation content is 50% to 85%. Kneading step (S1) to make the dough to be; A dough input step (S2) of putting the dough after putting oil on the first 凹 part 11 of the first buns 10 preheated to 40 ° C. to 100 ° C .; Dumplings filling step (S3) to put the dumplings made in advance to the center of the dough; A dough material input step (S4) of attaching the dough to an upper portion of the dumpling bundle so that the dumpling bundle is not exposed; A heating step (S5) of covering the first dumpling mold 10 in which the second dumpling mold 20 is filled with dumplings and heating to 80 ° C. to 150 ° C .; Inverting and heating the integrated first dumplings 10 and the second dumplings 20 at an appropriate time point, and the first dumplings 10 and the second dumplings 20 between 2 minutes and 5 minutes. It is characterized in that it comprises a; baking step of baking by heating (S6).
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이하, 본 발명에 따른 군만두 제조방법을 첨부된 도면을 참조하여 상세히 설명한다. Hereinafter, with reference to the accompanying drawings the manufacturing method dumplings according to the present invention will be described in detail.
도 1은 군만두를 제조하기 위한 군만두제조장치의 사시도이고, 도 2는 도 2의 군만두제조장치의 측단면도이다. 1 is a perspective view of a dumpling manufacturing apparatus for manufacturing dumplings, Figure 2 is a side cross-sectional view of the dumpling manufacturing apparatus of FIG.
만두제조장치는 크게 복수개의 제1凹부(11)가 형성된 제1만두틀(10)과, 상기한 제1凹부(11)에 대응되는 제2凹부(21)가 형성된 제2만두틀(20)을 포함하고, 제1만두틀(10)과 제2만두틀(20)은 상호 힌지(h) 결합되어 있다. 이러한 제1,2만두틀(10)(20)은 상호 포개어졌을 때 제1凹부(11)와 제2凹부(21)는 상호 겹쳐지면서 만두를 굽기 위한 공간을 형성한다.The dumpling manufacturing apparatus includes a first dumpling frame 10 having a plurality of first roll portions 11 and a second dumpling frame having a second roll portion 21 corresponding to the first roll portion 11. 20, the first mantle 10 and the second mantle 20 is hinged to each other (h). When the first and second dumplings 10 and 20 overlap each other, the first 凹 11 and the second 凹 21 overlap each other to form a space for baking dumplings.
제1,2만두틀(10)(20)은 상호 포개어진 상태에서 불꽃이 발생되는 가스레인지(35)나 전기레인지가 설치된 프레임(30) 상에서 회전될 수 있다. 이를 위하여 제1만두틀(10)과 제2만두틀(20)의 대략 중앙에는 제1지지축(12)과 제2지지축(22)이 형성되어 있으며, 제1지지축(12)과 제2지지축(22)은 제1만두틀(10)과 제2만두틀(20)이 포개어질 때 일체화된다. 이러한 제1,2지지축(12,22)은 프레임(30)의 걸침홈(32)게 걸쳐지고, 그 걸침홈(32)을 중심으로 제1,2만두틀(10)(20)은 회전될 수 있다. The first and second dumplings 10 and 20 may be rotated on the frame 30 in which the flame is generated in the gas range 35 or the electric range in which the flame is generated. To this end, a first support shaft 12 and a second support shaft 22 are formed at substantially centers of the first dumpling frame 10 and the second dumpling frame 20, and the first support shaft 12 and the first support shaft 12 and the first support shaft 12 and the second support shaft 22 are formed in the center. The two support shafts 22 are integrated when the first dumplings 10 and the second dumplings 20 are stacked. The first and second support shafts 12 and 22 span the interlocking grooves 32 of the frame 30, and the first and second ten thousand frames 10 and 20 rotate about the interlocking grooves 32. Can be.
상기한 만두제조장치를 사용한 본 발명의 군만두 제조방법을 도 3을 참조하여 설명한다. 도 3은 본 발명에 따른 군만두제조방법의 플로우를 도시한 도면이다. The group dumpling manufacturing method of this invention using the dumpling manufacturing apparatus mentioned above is demonstrated with reference to FIG. 3 is a view showing a flow of a dumpling manufacturing method according to the present invention.
도시된 바와 같이, 군만두를 제조하기 위하여, 먼저 만두피가 되기 위한 반죽을 만드는 반죽단계(S1)를 수행한다. 반죽은 섭기함량(수분함량)이 50% ∼ 85% 가 되도록 하여야 하며 흐를 수 있도록 걸죽하여야 한다. 즉, 밀가루 100g 당 물이 100g ∼170g 정도가 되어야 하는 것이다. 본 실시예에서는 섭기함량이 80%, 즉 밀가루 100g 당 물이 160g 이 되도록 하였다. As shown, in order to prepare the dumplings, first perform a kneading step (S1) to make the dough to become dumpling skin. The batter should be 50% to 85% intake and watery in order to flow. In other words, water per 100g of flour should be about 100g ~ 170g. In the present embodiment, the feeding content was 80%, that is, 160g of water per 100g of flour.
만약 반죽의 섭기함량이 종래와 같이 30% 이하일 경우, 즉 밀가루 100g 당 물이 60g 이하일 경우, 그 반죽을 후술할 제1凹부(11) 또는 제2凹부(21) 상에 부어서 두를 수 없다. 따라서, 반죽이 부어질 수 있도록 섭기함량이 적어도 50% 이상은 되어야 하는 것이다. If the feeding content of the dough is 30% or less as in the prior art, that is, if the water per 100g of flour is 60g or less, the dough can be poured on the first 凹 11 or the second 凹 21 to be described later. none. Therefore, the feeding content should be at least 50% or more so that the dough can be poured.
본 실시예에서, 반죽은 밀가루 1Kg, 쌀가루 300g, 계란 600g, 버터 20g, 소금 5∼10g를 혼합한 후, 물과 우유 2.5kg를 넣고 걸죽하게 반죽한다. 이후에, 조미료, 향신료등을 적절히 혼합하여 풍기는 향이 더욱 좋게 할 수 있다. 상기한 조성으로 반죽하였을 때 대략 섭기함량이 약 70% 정도가 된다. In the present embodiment, the dough is mixed with 1Kg of flour, 300g of rice, 600g of eggs, 20g of butter, 20g of salt, 5-10g of salt, and 2.5kg of water and milk. Afterwards, seasonings, spices, etc. may be appropriately mixed to make the airy fragrance better. When kneaded with the above-mentioned composition, the feeding content is about 70%.
다음, 걸죽하게 만들어진 반죽을 섭씨 40℃ ∼ 100 ℃ 로 예열된 제1만두틀(10)의 제1凹부(11)에 부어 넣는 반죽투입단계(S2)를 수행한다. 여기서, 반죽(S)을 제1凹부(11)에 부어 넣기 전에 기름을 골고루 두루는 것이 바람직하다.Next, the dough making step (S2) of pouring the thick dough into the first 凹 11 of the first dumplings 10 preheated to 40 ℃ to 100 ℃. Here, it is preferable to spread the oil evenly before pouring the dough (S) to the first 凹 (11).
다음, 반죽(S)이 제1凹부(11) 전체에 둘러지면, 둘러진 반죽의 대략 중앙에 미리 만들어진 만두속(F)을 넣는 만두속투입단계(S3)를 수행한다. Next, when the dough (S) is enclosed in the entire first 凹 (11), the dumpling speed feeding step (S3) to put the pre-made dumpling speed (F) in the approximately center of the enclosed dough.
여기서, 만두속은 육지에 사는 동물의 고기, 예를 들면 소고기나 돼지고기를 주로 사용하거나, 물속에 사는 고기, 예를 들면 생선이나 오징어등을 주로 사용하거나, 날개가 있는 고기, 예를 들면 닭고기나 오리고기를 사용함에 따라 만두를 칭할 때 육,해,공의 이름을 붙일 수 있다. 상기한 고기를 사용하면서, 추가로 양배추, 부추, 호박, 파, 계란등을 사용하여 만두속을 만들 수 있다. Here, the dumplings mainly use meat of land animals, such as beef or pork, mainly fish, such as fish or squid, or wings with meat such as chicken As duck meat is used, you can name meat, sea, and balls when referring to dumplings. While using the above-mentioned meat, cabbage, leek, pumpkin, green onions, eggs, etc. can be used to make dumplings.
다음, 만두속(F)의 상부에 반죽을 붙는 반죽재투입단계(S4)를 수행한다. 이때, 주의할 점은 만두속이 반죽을 뚫고 노출되지 않도록 하는 것이다. 이 상태에서 제1만두틀(10)을 제2만두틀(20)에 덮을 때, 제1凹부(11)와 제2凹부(21)는 정확하게 일치되게 덮여지면서 만두형상을 구현한다.Next, performing the dough material input step (S4) for attaching the dough on the top of the dumpling speed (F). At this time, care should be taken so that the dumplings are not exposed through the dough. In this state, when the first dumpling frame 10 is covered by the second dumpling frame 20, the first breadcrumb 11 and the second breadcrumb 21 are covered to be exactly matched to realize a dumpling shape.
다음, 제2만두틀(20)을 제1만두틀(10)에 덮고 80℃ ∼ 150℃ 로 가열시키는 가열단계(S5)를 수행한다. 본 실시예에서는 약 100℃ 정도로 하였다. Next, a heating step S5 is performed to cover the second dumpling 20 with the first dumpling 10 and to heat 80 ° C. to 150 ° C. In this example, it was about 100 degreeC.
다음, 일체화된 제1만두틀(10)과 제2만두틀(20)을 적당한 시점에 뒤집어서 가열시키는 굽는단계(S6)를 수행한다. 이렇게 해서 만두를 굽는 시간은 2분 ∼ 5분 정도인 것이 바람직하다. 본 실시예에서는 약 4분 정도로 하였다. Next, a baking step S6 is performed in which the integrated first dumplings 10 and the second dumplings 20 are inverted and heated at an appropriate time. In this way, it is preferable that the time to bake dumplings is 2 minutes-about 5 minutes. In this example, it was about 4 minutes.
상기한 단계를 거치면 군만두가 만들어진다. 이러한 군만두는 실질적으로 식용유를 거의 사용하지 않는다. 따라서, 종래와 같은 군만두를 만든 이후 발생될 수 있는 폐유의 양을 최소화할 수 있다.Go through the above steps to make a dumplings. These dumplings practically use little cooking oil. Therefore, it is possible to minimize the amount of waste oil that can be generated after making the conventional dumplings.
본 발명은 도면에 도시된 일 실시예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다. Although the present invention has been described with reference to one embodiment shown in the drawings, this is merely exemplary, and those skilled in the art will understand that various modifications and equivalent other embodiments are possible therefrom.
이와 같이 본 발명에 따른 군만두 제조방법에 따르면, 편리하고 빠른 시간내에 군만두를 대량으로 만들 수 있으며, 식용유를 사용하지 않음으로써 폐유의 발생을 근본적으로 방지할 수 있다라는 효과가 있다. Thus, according to the method of manufacturing dumplings according to the present invention, it is possible to make a large amount of dumplings in a convenient and fast time, it is possible to fundamentally prevent the generation of waste oil by not using cooking oil.
도 1은 군만두를 제조하기 위한 군만두제조장치의 사시도,1 is a perspective view of a dumpling manufacturing apparatus for manufacturing dumplings,
도 2는 도 2의 군만두제조장치의 측단면도,Figure 2 is a side cross-sectional view of the dumpling manufacturing apparatus of Figure 2,
도 3은 본 발명에 따른 군만두제조방법의 플로우를 도시한 도면. 3 is a view showing a flow of a dumpling manufacturing method according to the present invention.
<도면의 주요부분에 대한 부호 설명><Description of Signs of Major Parts of Drawings>
10 ... 제1만두틀 11 ... 제1凹부10 ... First Dumpling 11 ... Part 1
12 ... 제1지지축 20 ... 제2만두틀12 ... 1st support shaft 20 ... 2nd mantle frame
21 ... 제2凹부 22 ... 제2지지축21 ... 2nd part 22 ... 2nd support shaft
30 ... 프레임 32 ... 걸림홈30 ... frame 32 ... hanging groove
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| Application Number | Priority Date | Filing Date | Title |
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| KR10-2003-0060242A KR100519038B1 (en) | 2003-08-29 | 2003-08-29 | Method for baking dumpling |
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| KR10-2003-0060242A KR100519038B1 (en) | 2003-08-29 | 2003-08-29 | Method for baking dumpling |
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| KR100519038B1 true KR100519038B1 (en) | 2005-10-05 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02265426A (en) * | 1989-04-06 | 1990-10-30 | San Foods:Kk | Device for preparing bun with bean jam filling and device for heating the same device |
| JPH04207176A (en) * | 1990-11-30 | 1992-07-29 | Gifu Shokuhin Kikaiseisakushiyo:Kk | Automatic forming apparatus for 'giaoz' |
| JPH1118733A (en) * | 1997-07-08 | 1999-01-26 | Kaneaki Takeshita | Food resembling dumpling stuffed with minced pork |
| JP2000253858A (en) * | 1999-03-08 | 2000-09-19 | Shozo Shimizu | Method for producing octopus dumpling |
| KR20010000201A (en) * | 2000-08-11 | 2001-01-05 | 김해경 | The material's creation of bun's roll and making mathod of immediately bun's roll |
| JP2001137122A (en) * | 1999-11-10 | 2001-05-22 | Yamakin Kogyo Kk | Octopus dumpling cooker |
-
2003
- 2003-08-29 KR KR10-2003-0060242A patent/KR100519038B1/en active IP Right Grant
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02265426A (en) * | 1989-04-06 | 1990-10-30 | San Foods:Kk | Device for preparing bun with bean jam filling and device for heating the same device |
| JPH04207176A (en) * | 1990-11-30 | 1992-07-29 | Gifu Shokuhin Kikaiseisakushiyo:Kk | Automatic forming apparatus for 'giaoz' |
| JPH1118733A (en) * | 1997-07-08 | 1999-01-26 | Kaneaki Takeshita | Food resembling dumpling stuffed with minced pork |
| JP2000253858A (en) * | 1999-03-08 | 2000-09-19 | Shozo Shimizu | Method for producing octopus dumpling |
| JP2001137122A (en) * | 1999-11-10 | 2001-05-22 | Yamakin Kogyo Kk | Octopus dumpling cooker |
| KR20010000201A (en) * | 2000-08-11 | 2001-01-05 | 김해경 | The material's creation of bun's roll and making mathod of immediately bun's roll |
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|---|---|
| KR20050022645A (en) | 2005-03-08 |
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